[Background]

- Following the COVID-19 pandemic, the rise of single-person dining and non-face-to-face consumption culture, along with the advancement of digital platforms, has led to a sharp increase in demand for foodservice and delivery services, resulting in explosive growth within a short period. However, there has also been a rise in complaints and violations related to delivery food.

- While current regulations stipulate certain standards for the ingredients, preparation, and management of foodservice establishments and mass catering facilities, there is a need to further refine management standards across the entire process, including ingredients, preparation, management, packaging, and delivery, to match the evolving consumption and distribution environment.

- After consulting with the industry, efforts are being made to introduce hygiene and safety management standards within the minimum scope that does not incur additional costs.

[Regulatory Content]
Introduction of management standards for the storage, preservation, preparation, and management of ingredients in cooked food at foodservice establishments and mass catering facilities.