Food Service and Institutional Catering Hygiene Rules Strengthened; Frozen Food Thawing and Delivery Container Standards Take Effect in October

The Ministry of Food and Drug Safety will implement revisions to the “Standards and Specifications for Foods” on Oct. 1, strengthening hygiene and safety standards for prepared foods served in restaurants and institutional catering facilities. Frozen foods must be thawed in water at 21°C or below, institutional food service facilities must serve meals within 2 hours after preparation, and new management standards for delivery containers have been established. The revisions are expected to improve safety in restaurant and institutional catering environments as packaged-food and delivery consumption continues to expand.