Gwangju Shinsegae Strengthens Food Safety and Hygiene Management for Summer Season

Designation of 'Food Hygiene Intensive Management Period' Until August

[Asia Economy Honam Reporting Headquarters Reporter Shin Dong-ho] Gwangju Shinsegae Co., Ltd. (CEO Lee Dong-hoon) announced on the 20th that it has designated the period until August 31 as the "Summer Food Hygiene Intensive Management Period" and will strengthen food safety and hygiene management.

This intensive management was promoted to prevent food poisoning accidents in advance by selecting items with a high risk of food poisoning as special management items and focusing on their management.

First, continuous inspection activities will be conducted through daily monitoring to prevent food poisoning, including personal hygiene and compliance with sales hours.

Dairy products, livestock products, raw fish, cut fruit, sandwiches, and other cold chain (low-temperature distribution system) items are selected as special management items, and the sales temperature standards for each menu (0~10 degrees Celsius) are also strengthened.

Accordingly, 10 high-risk food poisoning items (Yukhoe, Yukhoe Bibimbap, Fresh Perilla Leaf Kimchi, Seasoned Crab, Soy Sauce Crab, Shrimp Soy Sauce, Abalone Soy Sauce, Soybean Soup, Cut Watermelon, Peeled Red Bean Rice Cake) are banned from sale during this period, and restrictions are added on the use of "Gyeranjidan" (egg garnish) in gimbap, raw first-stage shellfish (abalone, clams, etc.), and "edible ice" used in shaved ice or beverages.

Along with this, reassurance activities regarding the prolonged COVID-19 situation will also be continuously strengthened.

Contamination monitoring of customer-used items and convenience facilities such as shopping cart handles, stroller handles, elevator buttons, child seats, and menus will be continuously conducted.

In addition, inspection activities of the food laboratory operated independently will be further strengthened during this period.

Samples of special management items and finished products with high consumer demand or high risk of spoilage by season will be collected and subjected to five types of microbial tests.

Food poisoning bacterial tests for the detection of general bacteria, Escherichia coli, coliform bacteria, Staphylococcus aureus, and hygiene tests for ingredients, cooking utensils, and cooking environments will also be continuously conducted.

A food hygiene official at Gwangju Shinsegae said, "We will specially manage the sales temperature of cold chain (low-temperature distribution system) items and do our best to ensure freshness and safety," adding, "Following last year, we will continue to comply with COVID-19 quarantine rules this year as well, conduct personal hygiene education for all cooks and food sellers, and focus more on personal hygiene management while strengthening field-centered preventive activities."

This content was produced with the assistance of AI translation services.