Quality Control

Place of Origin Labelling System for Food Service Business

Legal Basis

  • Article 5.3 of Act on Origin Labeling of Agricultural and Fishery Products
  • Article 3.5 of Enforcement Decree of Act on Origin Labeling of Agricultural and Fishery Products
  • Notification No.2011-86 of the Ministry for Food, Agriculture, Forestry and Fisheries (Origin Labeling of Agricultural and Fishery Products)

Persons on Duty

  • Cooks and sellers of fish and fishery products at all food service businesses and places of mass feeding (restaurants, food courts, food service businesses and places of mass feeding)

Objects for the System

  • Cooked fish & fishery products and processed fishery products for sale
  • 9 items: halibut, jacopever, red sea-bream, small octopus, eel, mudfish, mackerel, hairtail, pollock (excluding dried products)
  • ※ These items are sold by raw, grilling, stewing, brewing, steaming, deep frying, stir-frying, blanching
  • Live products: all live fish and fishery products stored in an aquarium

Labelling Standard

  • Domestic fishery products: Korean or offshore
  • Distant-water fishery products: distant water (or with name of the sea)
  • Processed fishery products: place of origin of the ingredient used
  • Imported fishery products: name of importing country (place of origin in case of customs clearance)

Labelling Principle

  • Place of origin should be presented all on menus and boards so that consumers easily recognize
  • It can be skipped on menus and boards in the event of presentation on an exclusive board (21cm x 29cm) to easily be seen
  • Font size should be larger than or equal to the font size of food name on menus or boards
  • Feeding service facility: labelling on menus, signposts, menu charts, etc. to easily be seen

History of the system

  • Food service businesses (9 types): since Jun. 28th, 2013 (Act on Origin Labeling of Agricultural and Fishery Products)
  •