"Food Poisoning OUT"... Shinsegae Department Store Strengthens Hygiene Measures for Summer

Shinsegae Department Store announced on the 21st that it will establish its own hygiene management system with standards stricter than those required by the Food Sanitation Act until the end of August. It is recommended to consume small-packaged sliced watermelon on the day of purchase (Photo by Shinsegae Department Store).

Intensive Food Hygiene Management Until the End of August… Efforts to Prevent Food Poisoning and Strengthen COVID-19 Measures
Prohibition of 10 Non-Heated and Non-Sterilized Items Including Yukhoe and Gejang… Strengthened Delivery and Inspection of Ingredients
Guidance on Storage and Consumption of Seafood and Raw Meat… Disinfection of Guestbook Pens and Cleanliness Inspections

[Asia Economy Reporter Kim Yuri] Shinsegae Department Store has stepped up hygiene measures to ensure food safety during the summer season.

Shinsegae Department Store announced on the 21st that it has established an internal hygiene management system stricter than the standards required by the Food Sanitation Act until the end of August and is fully prepared to prevent food hygiene accidents such as food poisoning in advance.

Some fresh foods and ready-to-eat foods are temporarily banned from sale. These include 10 non-heated or non-sterilized items such as Yukhoe (raw beef), Yukhoe Bibimbap, soy sauce marinated crab (Ganjang Gejang), seasoned crab (Yangnyeom Gejang), shrimp jang, abalone jang, raw perilla leaf kimchi, and soybean milk.

For sliced watermelon, simple wrap packaging is completely discontinued and provided using dedicated containers. Also, rice cakes made with unroasted peeled red beans are not sold. Non-heated shellfish such as clams or sea snails are not used in foods that are consumed immediately.

Dairy products such as milk and cheese, as well as in-store made products like lunch boxes, sashimi, sandwiches, seasoned vegetable side dishes, and fresh juices are classified as special management items, with extra attention paid to summer sales temperatures. Upon customer request, cold storage packaging is provided, and safety information such as consumption within 2 hours after purchase or prohibition of trunk storage is also notified.

Standards for ingredient delivery and inspection management are also strengthened. A checklist is created for each stage from delivery to storage and sales floor, and thorough inspections are conducted. Compliance with appropriate temperature per product, damage and packaging integrity, and expiration dates are checked to enhance safety.

Efforts are also made to strengthen COVID-19 prevention for the safety of customers and employees. A Shinsegae Department Store official said, "We disinfect frequently used items and various convenience facilities daily, including shopping cart, basket, stroller handles, menus, kiosks, and guestbook pens," adding, "We also conduct regular tests for general bacteria and E. coli." All items used by employees, including knives, cutting boards, sanitary clothing, and aprons, are also subject to focused management and cleanliness inspections.

To ensure customers can shop and consume food safely, food poisoning prevention notices are displayed in visible locations. For small packaged sliced watermelon, consumption on the day of purchase is recommended. For seafood, it is advised to remove gills and store refrigerated, wash thoroughly under running water before cooking, and heat above 60℃. For raw meat, it is recommended to refrigerate and cook at 85℃ or higher for at least 1 minute before consumption.

Im Hoon, Vice President and Head of Sales Division at Shinsegae Department Store, said, "Since food safety and hygiene management are more important than ever, we are making efforts to prepare for food poisoning and other issues," adding, "We will do our best to ensure customers can shop with peace of mind at the department store."

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