Dining Franchise Industry to Strengthen Voluntary Hygiene Management and Compliance with Regulations

MFDS-Korea Franchise Association-Kimbap Industry Meeting

(From left) Go Bong-min, 감사 of Go Bong-min Gimbap In, Kim Yong-man, Chairman of Kim Ga-ne Gimbap, Kim Eun-kwang, CEO of Yamsaem Gimbap, Go Kyung-jin, President of Baruda Kim Seonsaeng, Kim Jin-seok, Vice Minister of the Ministry of Food and Drug Safety, Jeong Hyun-sik, President of the Korea Franchise Industry Association, Woo Young-taek, Director of Food Consumer Safety Bureau at the Ministry of Food and Drug Safety, Kang Seok-woo, Executive Vice President of the Association, Park Ho-jin, Secretary General of the Association. Photo by Franchise Association

[Asia Economy Reporter Moon Hyewon] The dining franchise industry has decided to strengthen hygiene management in cooperation with the government.

On the 18th, the association discussed measures to enhance hygiene safety and conveyed field difficulties with the Ministry of Food and Drug Safety and gimbap companies at the 'Meeting of Gimbap Franchise Companies for Food Poisoning Prevention' held at the Seoul Regional Food and Drug Safety Office main building in Gangseo-gu, Seoul.

Attendees at the meeting included Kim Jin-seok, Deputy Director of the Ministry of Food and Drug Safety; Jung Hyun-sik, Chairman of the Korea Franchise Industry Association; Kim Yong-man, Chairman of Kim Ga-ne Gimbap; Kim Eun-kwang, CEO of Yamsaem Gimbap; Go Kyung-jin, President of Baruda Kim Seonsaeng; and Go Bong-min, Auditor of Gobongmin Gimbap-in, among other representatives of gimbap franchise companies.

Chairman Jung Hyun-sik said, "Since the dining franchise industry is closely related to the eating habits of the public, it carries a heavy responsibility and maintains a high level of hygiene. However, because all franchise stores operate with unified ingredients and manuals, any issues can have widespread effects. Therefore, we hope the government will continuously support the strengthening of headquarters' capabilities."

Deputy Director Kim Jin-seok stated, "To prevent food poisoning accidents, we urge frequent replacement of cooking utensils, prevention of cross-contamination, and thorough personal hygiene management of cooks. We appreciate the industry's voluntary efforts and will actively support resolving field difficulties and protecting public health."

The attendees shared each company's hygiene management know-how and success stories and discussed ways to improve hygiene standards to enhance industry trust.

The association plans to promote voluntary hygiene management within the industry by distributing promotional materials for hygiene accident prevention, conducting hygiene safety enhancement campaigns, and introducing success stories to member companies. It will also actively seek support policies to strengthen the industry's hygiene management capabilities in cooperation with government agencies such as the Ministry of Food and Drug Safety.

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