Dongdaemun-gu Conducts Hygiene Inspections of Kimchi Ingredients Suppliers Ahead of Kimjang Season

Inspection and Origin Verification of Meat Handling Establishments Including Butcher Restaurants

Hygiene Inspection of Kimchi-Making Ingredient Manufacturers

[Asia Economy Reporter Park Jong-il] Dongdaemun-gu (Mayor Ilpyeong Lee) will conduct hygiene inspections on manufacturing businesses handling kimchi-making ingredients such as salted napa cabbage, which are expected to see increased demand ahead of the peak kimchi-making season.

Inspections will be carried out until the end of this month targeting food manufacturing and processing companies that produce napa cabbage kimchi and side dish shops.

The main inspection items include ▲ hygienic handling of agricultural products ▲ appropriateness of raw materials, finished product preservation, and distribution standards ▲ violations of the Food Sanitation Act.

In particular, inspections will focus on blind spots such as traditional markets, and sampling tests will also be conducted on processed foods used in kimchi-making, such as red pepper powder and fish sauce.

Additionally, the district will conduct special hygiene and origin labeling inspections on meat-specialized restaurants, where usage is expected to increase toward the end of the year, until December 2.

The main inspection items include ▲ use and storage of expired products and proper use of ingredients ▲ compliance with hygienic handling standards for food and cooking facilities ▲ failure to indicate origin and mislabeling of imported meat as domestic ▲ consistency between the origin indicated on bulletin boards or menus and the origin of stored ingredients ▲ verification of the appropriateness of origin labeling and labeling methods, in compliance with the Food Sanitation Act and the Act on the Labeling of Origin of Agricultural and Fishery Products.

Furthermore, beef sold at meat-handling establishments will be directly collected and subjected to genetic testing to verify whether the beef is domestic. For pork, which cannot undergo genetic testing, inspections will be conducted on-site using origin identification test kits that can immediately verify authenticity.

Kim Hwan-myeong, Director of the Health and Hygiene Division, stated, “We will thoroughly inspect manufacturing businesses to provide safe food for residents and continue ongoing guidance and inspections to foster a commercial culture where consumers can trust the origin labels displayed at business sites and confidently choose their food.”

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