"Full Effort for Food Poisoning Prevention"... Gwangju Shinsegae Strengthens Special Summer Food Safety Management

Special Management Period in Effect Through End of September

Restrictions on High-Risk Food Sales and Intensive Cold Chain Inspections

Gwangju Shinsegae Co., Ltd. has implemented special food hygiene management measures to prevent food poisoning during the summer season and to enhance customer safety.

On July 29, Gwangju Shinsegae announced that it has designated the period until September 30 as the "Summer Food Safety Special Management Period" and is strengthening hygiene management and safety inspections throughout its department store food section.

To this end, a special food safety management officer has been appointed to continuously check employee personal hygiene and compliance with food poisoning prevention guidelines. In particular, during the special management period, sales of five items classified as high-risk for summer food poisoning—namely, beef tartare, marinated raw crab in chili sauce, marinated raw crab in soy sauce, marinated shrimp, and soy milk broth—will be suspended.

Gwangju Shinsegae has designated the period until September as a special food safety management period and is focusing on managing high-risk foods for food poisoning. A food safety officer is checking the temperature of the sushi storage facility on the first basement floor of the main building. Provided by Gwangju Shinsegae

The use of unpasteurized egg sheets for gimbap is restricted, and foods that are prone to spoilage—such as seasoned vegetable side dishes, rice cakes, freshly squeezed juices, and sandwiches—are strictly prepared and sold on the same day only.

Management of fresh food has also been strengthened. Customers who purchase sashimi, sushi, livestock products, or seafood are mandatorily provided with ice packs, and products that require cold chain storage, such as dairy products and sashimi, are subject to intensive checks to ensure each category is maintained at its proper temperature. Refrigerated and frozen storage facilities are also being jointly inspected by the food safety officer and the business team as a preventive measure.

Hygiene education for employees and partner companies is being conducted in parallel. All food department staff completed online hygiene training throughout July, and in May, a "Food Safety Guide" using QR codes was distributed to partner companies to encourage self-directed hygiene management.

Lee Heungjoo, head of safety at Gwangju Shinsegae, stated, "We are sparing no effort in our hygiene management to ensure customers can purchase food with confidence even during the hottest summer days," adding, "We also urge customers to practice food safety guidelines themselves, such as consuming purchased food as soon as possible, in addition to our efforts in store management."

This content was produced with the assistance of AI translation services.