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 productsKorean or offshore
Distant-water fishery productsdistant water (or with name of the sea)
Processed fishery productsplace of origin of the ingredient used
Imported fishery productsname 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 facilitylabelling 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)