ㅇ Title: Food Standards and Specifications
ㅇ Key Amendment Details:
1. Strengthen the specifications for sanitary indicator bacteria and food-poisoning bacteria
2. Newly insert and amend the specification for mycotoxin
3. Newly insert the specification for total acid level and standards for manufacturing/processing candy
4. Amend residue specifications on eggs (livestock product)
ㅇ Period of Administrative Pre-announcement: April 2018 - May 2018 (at least 20 days from the date of the administrative pre-announcement)
(1) Reasons for Proposal
To newly insert sanitary indicator bacteria under the standard specification applicable to sterilized and disinfected products and clarify the wording of specification for foodborne pathogens in ready-to-eat seafood and coliforms in sauces
To newly insert total acid specification and production/processing standards for candy distributed domestically since there have been cases where highly acidic candy harms the mucous membrane in the mouth; expand, strengthen, or newly insert the specifications for total aflatoxins (including B1), ochratoxin A, fumonisin, and zearalenone based on the reassement results of mycotoxin specification
To tighten residue standards for agricultural chemicals (insecticides) in eggs; and strengthen food safety control
(2) Major Provisions
A. Strengthen sanitary indicator bacteria specification and clarify the applicability of foodborne pathogen specification for seafood [2. 3. 4) (1), 2. 3. 4) (2), 4. 10. 10-4, 4. 12. 12-2 5) (3)]
1) Add sanitary indicator bacteria specifications to the standard specification to ensure that the limits are generally applicable to sterilized and disinfected products
2) Newly insert a negative bacterial count specification for sterilized products among cereal-based infant formula
3) Clarify the wording so that foodborne pathogen specifications are applicable to seafood that is ready to eat without additional heating
4) Amend coliform specification for non-sterilized products among sauces
5) Improve food hygiene and ensure safety control by newly inserting sanitary indicator bacteria specification and clarifying the applicability of foodborne pathogen specification
B. Newly insert and amend mycotoxin specification [2. 3. 5) (3)]
1) Based on the reassessment of the standards and specifications for mycotoxin of food, expand the specification for total aflatoxins, which requires risk management, and newly insert and strengthen specification for food with a high degree of contamination
2) Expand the applicability of the total aflatoxin (sum of B1, B2, G1, and G2) and aflatoxin B1 specification to cover plant-based ingredients and all processed foods
3) Newly insert fumonisin specification for sorghum, minimally processed sorghum (crushed, cut, etc.), and processed grain products which contain not less than 50 percent of minimally processed sorghum
4) Newly insert ochratoxin A specification for pepper, turmeric, nutmeg, and condiments containing these ingredients
5) Strengthen zearalenone specification for grains and minimally processed grains (crushed, cut, etc.)
6) Protect the people’s health by strengthening the safety control of mycotoxins
C. Newly insert the specification for total amount of acid present in candy and standards for producing and processing candy [4. 1. 3) and 5)]
1) Address reported cases of damage to the mucous membrane in the mouth caused by highly acidic candy
2) Newly insert total acid specification and production/processing standards for candy
3) Prevent damage caused by sour candy
D. Amend residue standards for agricultural chemicals in livestock products [(65) Pirimiphos-methyl in the attached Table 4]
1) Strengthen residue standards for pirimiphos-methyl (insecticide) in eggs
