Hello folks
I am double-checking my data regarding allergens and am having a bit of a problem that I need help understanding. While trying to look up the acceptable levels of sulfites in South Korea I'm aware of the >10 mg/kg labeling threshold, but I'm looking to understand if there's an upper acceptable limit. Although I didn't find one, I did find this reference on the Ministry of Food and Drug Safety website that has me a bit confused. Here's what I read:
1-3. Foods for Allergen Labeling and Labeling Method
○ Foods for Allergen Labeling: eggs (confined to those from poultry), milk, buckwheat, peanuts, soybeans, wheat, mackerel, crab, shrimp, pork, peach, tomato, sulfurous acid (confined to cases where sulfurous acid is added and the final product includes 10mg/kg or more SO2), walnuts, chicken, beef, squid, clams (including oyster, abalone, and mussels)
I'm assuming the translation is off, as I don't think pork, chicken and beef are allergens. Where should I be looking to get the correct facts with respect to allergens for foods being imported in to South Korea. Although my question is purposefully general, my specific product is condiments requiring refrigeration such as cocktail sauce.
Thanks in advance!