kfda policies on food import
DESCRIPTION
KFDA Policies on Food Import. 2009.11. CONTENTS. KFDA INTRODUCTION OVERVIEW OF THE IMPORTED FOODS POLICIES/REGULATIONS ON IMPORTED FOODS STANDARDS/SPECIFICATIONS ON MAJOR FOODS lAbeling system on gm food Q & A. KFDA INTRODUCTION. VISION. Healthy Community. Food Safety. Public - PowerPoint PPT PresentationTRANSCRIPT
Food Standar-dization Department
Director GeneralFor Planning & Cooperation
Food Safety Bureau
Pharmaceutical Safety Bureau
Biopharma-ceuticals
and Herbal MedicineBureau
Medical Device Safety Bureau
General Service
s Division
Director General forNutrition Policy
Comissioner
Deputy Commisioner
Spokesperson
Audit and InspectionOfficer
Officials : 1,413 - KFDA : 636 - Institute : 238 - Regional KFDA : 539
Criminal investigations Officer
Risk Prevention
Policy Bureau
National Institute of Food and Drug Safety Evaluation
Food Safety Policy Division
Food ManagementDivision
Foodborne Disease Prevention Division
Food Import Division
Foreign InspectionDivision
Regional KFDASeoul, Busan, Gyeongin
Daejeon, Daegu, Gwangju
REGIONAL KFDA
NATIONAL FISHERIES PRODUCTS QUALITY INSPECTION SERVICE
NATIONAL VETERINARY RESEARCH & QUARANTINE SERVICE
Agricultural/Forestry Products, Processed Foods, Food Additives, Apparatus, Container, Package, Health Functional Foods
[Food Sanitation Act, Act on Health Functional Food]
Fresh and Simply Processed Fishery Product [Food Sanitation Act]
Meat and Poultry Product, Dairy Product [Livestock Infectious disease Prevention Act]
Imported Foods from Thailand in ’08(wt)
• Imported amounts for classification
69 %
21 %
Inspection results in 2008(weight)
Country Total(cases)
Agricultural
Processedfoods
Food additive
s
Equipments. Container, Packaging
Health Functiona
l Food
Thailand(%)
314,251(100%)
65,563(21%)
217,180(69%)
18,221(6%)
10,865(3%)
√ 2,422(1%)
Inspection results in 2008(cases)
Country Total(cases)
Agricultural
Processedfoods
Food additives
Equipments.
Container, Packaging
Health Functional
Food
Thailand(%)
7,117(100%)
806(11%)
4,747(67%)
602(8%)
895(13%)
67(1%)
Major Items exported to Korea(‘08)
Agricultural Products - Brown rice (62,151ton) * The Ratio of Brown rice from Thailand is 24% out of entire imported amount.
Processed Foods - Sugars(125,956 ton), Processed cereal products(17,034 ton) Processed meat products(5,857), Sauces(2,431 ton), Other processed fish products(125 ton)
Major Rejection Records
Sauces, Processed fish products, Noodles : Synthetic Preservatives(Benzoic acid, Propionic acid, Sorbic acid)
Sugaring food, Starch products : Sulfate Dioxide
Sauces, Beverage base, Canned products : Bacteria
Biscuits, Sauces : Artificial sweetener(Na Saccharin, Acesulfame K)
Processed meat products : Nitrofuran metabloites(AMOZ)
Foreign metallic materials : Natural spice, Red pepper powder
Strengthening food safety control systemEnsure food safety control system from farm to table
※ Preregistration system, Officially authorized laboratory in foreign countries
Visiting overseas food processing facilities, conducting presentation seminar for food exporters, figuring out a cause of violation, and trying to find a resolution to a problem
MOU with major exporting countries including China, Chile, Vietnam
Inspection at borderIncreasing laboratory test frequency focusing on hazardous substances
※ according to food safety information or rejection records(max 100%)
Management of Food Import System
Registration of Good Importer system
Conducting sanitary inspections on manufacturers of exporting country to be listed as Good importer and leading imported food safety assurance
Imported Food traceability System
Putting an importer under an obligation to file business deal records
Strengthen Management of Imported OEM Food Products
Putting an importer under an obligation to inspect facilities in exporting country and assure quality of food
Ban on Import of Food Product with risk/hazard
Manufacturer report corrective actions to the importer
Inspection of Imported FoodsVerifying constituents, manufacturing process, usage, labeling, taste, color, appearance, standards and specifications for food products to be imported
Whether the product meets the requirements according to Food Code, Food Additives Code
Whether the manufacturing methods are appropriate Whether the product has a proper combination of food
constituents Whether the required certificates were filed and
correct(GMO, BSE, organic) Whether the product got rotten or deteriorated Whether the product is properly Labeled in Korean Whether the product has any exaggerated
advertisement/package or misleading labeling
Notify to the applicant and Regional Customs Director Released to market for Compliance, Return/Discard
for Violation
Types of InspectionDocument Inspection : subject to documentary check only
Preregistered Foods Foods with test certificates issued by overseas officially
authorized inspection organization
Reimported foods with conformation record for Laboratory inspection
food imported to manufacture importer’s own products in his own facilities in Korea
Identity Inspection : based on description, taste, flavor, color and package
Reimported agricultural/forestry/fishery products with conformation record for Laboratory inspection
Types of InspectionLaboratory Inspection : conducted using physical, chemical or microbiological methods including document and identity inspection
Imported foods at the very first time
Imported foods known as foods containing hazardous substances
Imported foods found as noncompliant at the stage of import or distribution
Food products with standards/specifications established or amended
Random Sampling Inspection: applied to food products according to the sampling plan and frequency increased with rejection records or hazard potential
Reimported foods repeatedly
Preregistration SystemScope
Processed foods to be exported to Korea
Procedure file application form with documents on constituents,
manufacturing process, test certificate and prescribing facilities(Applicant)
Review documents(KFDA) On-site inspection of manufacturing facilities: whether
complied with HACCP(KFDA) Issue a registration certificate(KFDA)
Advantage be exempted from laboratory or random sampling
inspection
Registration of Good Importer system
Introduction Registration system where importers conduct sanitary
inspections on the manufacturer in the exporting country to be listed as Good Importer
The sanitary inspection should be carried out by the importer, and then confirmed by the KFDA
Scope Food, Food additives, Equipment, Containers and Package
Procedure On-site inspection of manufacturing facilities in exporting
country by importer File application form Review filed documents and on-site inspection by KFDA for
confirmation as compliant Issue registration certificate
Advantage Be exempted from random sampling inspection, Rapid pass
Management of Imported OEM Food ProductsIntroduction
Put an importer of OEM food products manufactured in exporting countries under obligation to manage relevant manufacturers, processors, facilities and Originally Equipment Manufacturing(OEM) products
Scope Processed foods, food additives
Main points Require an importer or a seller of OEM products to conduct
sanitary inspection on manufacturers or processors in exporting country and assure quality of OEM food
Officially Authorized Inspection OrganizationQualifications
Official inspection organization established by exporting country government
Official inspection organization recognized by exporting country government
Advantage subject to documentary inspection with test
certificate issued by Officially authorized inspection organization
save costs and time for passing through customs
Inspection Organization recognized by KFDA
Article 1. General ProvisionsArticle 2. Common Standards & Specifications for General FoodsArticle 3. Specifications for Long Shelf-life FoodsArticle 4. Standards & Specifications for General Processed
Foods outside the scope of Article 5Article 5. Standards & Specifications for Each Food Product
5. Sugars, .. 11. Processed Meat and Egg Products, .. 12. Fish Products, .. 21-2 Sauces, ..
Article 6. Specifications for Marine ProductsArticle 7. Standards & Specifications for Equipments,
Containers and PackagesArticle 8. Standards & Specifications for Cooked foods in a
RestaurantArticle 9. Sampling and Handling Methods
Sugars - Food Type : White sugar, Brown Sugar, Other Sugars - Specifications :
Description: It should be colorless, white crystals or crystalline powdery products with sweet taste for white sugar and brownish crystals or crystalline powdery products with sweet taste for brown sugar
Sugar content(%) : Not less than 99.7% for white sugar, Not less than 97.0% for brown
sugar, Not more than 86.0% for other
sugars Artificial sweetener : should not be detected Lead(mg/kg) : Less than 1.0(0.5 for white sugar) Sulfate dioxide(mg/kg) : Less than 20.0
Standards for major food itemsProcessed Meat and Egg Products
- Food Type : meat and egg product, Processed meat product, processed egg product
- Specifications : Nitrite ion(g/kg): Not more than 0.07(Limited to meat product) Volatile basic nitrogen (mg %) : Less than 20 (Limited to meat
product) Tar color : Should not be detected (Limited to processed meat
product) Coliform group : Less than 10 per 1 g (Limited to pasteurized
products: in case of processed meat product, it should be negative)
The number of bacteria : Negative (Limited to sterilization: but less than 10,000 per 1 g in case of pasteurization)
Salmonella : Negative (Limited to pasteurized products) Preservatives (g/kg) : Any preservative except the followings
should not be detected Sorbic acid, Potassium sorbate, calcium sorbate Not more than 2.0 (as sorbic acid, limited to meat and
processed meat (except seasoned meat, minced meat, processed rib product))
Fish products - Food Type : Fish cake, Fish sausage, Half-finished fish, Fish
flesh, Fish paste, Other processed fish products - Specifications :
Nitrite Ion (g/kg) : Less than 0.05 (Limited to fish sausage) Tar color : Should not be detected (Excluding fish sausage) Coliform group : Negative (Excluding non-heated products) The number of bacteria : Negative (Limited to sterilized
products) Preservatives (g/kg) : Any preservative except the
followings should not be detected Sorbic Acid, Potassium sorbate, Calcium sorbate Not more than 2.0(Based on Sorbic acid)
Sauces - Food Type : No category - Specifications :
Coliform group : Negative The number of bacteria : Negative(Limited to pasteurized
products) Tar color : Should not be detected Preservatives (g/kg) : Any preservative except the
followings should not be detected Methyl p-Hydroxybenzoate, Ethyl p-Hydroxybenzoate Not more than 0.2(as p-Hydroxybenzoate)
Bacillus Cereus : Less than 10,000/ 1g(Excluding pasteurized products)
Salted and Fermented Seafoods(Jeotgal) - Food Type : Classified into Salted and Fermented Seafood,
Spiced Salted and Fermented Seafood, Jeot, Spiced/Seasoned Joet, Sikhae
- Specifications : Total Nitrogen(%): 1.0 and less for jeot(0.8 for jeot with
Mysidacea), 0.5 and less for Spiced/Seasoned Joet Coliform group: Negative (Limited to Jeot and
spiced/seasoned Joet) Tar Color: Should not be detected Preservatives(g/kg): Any preservative except Sorbic
acid(1.0 and less) should not be detected (limited to products in which edible salt is contained not more than 8%)
E. Coli: Should be Negative(Excluding Jeot and spiced/seasoned Jeot)
Processed Fruit/Vegetable Products - Food Type : Processed Fruit/Vegetable Product,
Fruit/Vegetable Puree and Paste - Specifications :
Soluble solid content excepting free salt(%) : 8~24 for Fruit/vegetable puree and paste(24 and more in case of fruit & vegetable paste)
Coliform: Negative Tar color: Not be detected
Brown rice - Specifications :
192 Pesticides MRLs including 2, 4-D Aflatoxin B1(ug/kg): 10 and less Aflatoxin B1+B2+G1+G2(ug/kg): 15 and less
Major Non-Permissible Synthetic Sweetner Cyclamate
Permissible Artificial Sweetener Sodium Saccharin, Aspartame, Sucralose, Acesulfame
Potassium, Disodium Glycyrrhizinate, Trisodium Glycyrrhizinate
Preservatives Sorbic acid & its salt(K, Ca), Benzoic acid & its
salt(Na, K, Ca), Propionic acid & its salt(Na, Ca), Dehydroacetic acid & its salt(Na), ρ-Hydroxybenzoate(methyl, ethyl)
Classified into Synthetic Polymers, Cellophane, Rubber, Paper or Processed Paper, Metal-base, Metal-cans, Wood, Glass, Ceramic Ware, Porcelain Enamel and Earthenware, Starch-Base
Specifications are classified into Material and Migration
Metal-Base Migration Specifications(mg/L): Pb(0.4), Ni(0.1), Cr(0.1),
As(0.2)Synthetic Polymer(40 subclasses including PVC, etc.)
Migration Specifications for 37 subclasses(mg/L) : Potassium permanganate titration (10 and less)
Papers Migration Specifications(mg/L): Non-volatile residues (30 and
less) Arsenic, Heavy metal, Formaldehyde, Fluorescence Whitening
Agent
Foods manufactured or processed with agricultural, livestock or fishery products grown or raised by recombinant DNA techniques
Designated food containing or consisting of GMO materials as major raw ingredients which contain any residual recombinant DNA after manufacturing or processing
- “Major Raw Ingredients” means top five raw ingredients use most in the manufacture or processing of food
Adventitious threshold level : 3%
When using Identity Preserved(IP) agricultural product as raw materials
- IP certification system is required : below 3% of adventitious threshold level
※ Threshold level is not established for processed food
Submit the Certificates recognized by relevant governments - Any local, state, provincial government certificates stating that
particular GMO agricultural crops are not used for manufacture of the particular products
- Any local, state, provincial government certificates stating that a country does not produce and import any GMO crops in that country
For processed food which do not contain recombinant DNA - Qualitative test result is required - No test results are required for Soybean oils, corn oils, soy sauces,
corn syrup etc.
Old NewProcessed food using GMO as major ingredient and containing recombinant DNA should be labeled.
Processed food using GMO as ingredient should be labeled(ex : soybean oil manufactured by GM soybean)
-irrespective of 1) ingredient ranking (enforcement after about 1 year), 2) residual recombinant DNA (enforcement after about 3 years)※ Revised Standard will be notified soon