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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Export Requirements for Republic of Korea (Egg Products)

EKO-18 (Mar 14, 2017)

Asterisks (*) indicate the most recent revision to these requirements. To search, click on your browser's "Edit" menu, then click on "Find (on this page)". Enter "*" in the "Find What" field, then click "Find" or "Find Next" until all asterisks have been identified.

Eligible/Ineligible Products

  1. Eligible Products
    1. Egg products (except as restricted in the INELIGIBLE section below).
  2. Ineligible Products
    1. Egg products certified for export before January 26, 2017 that did not meet the previously identified heat treatment time and temperature requirements.
    2. Egg products certified for export on or after January 26, 2017 and not heat processed in compliance with the heat treatment time and temperature requirements listed below under the Requirements, Section B.
    3. Egg products not identified with the specified labeling requirements.


Requirements

  1. See Requirements for Exporting Processed Egg Products for all countries.
  2. Only egg products certified for export on or after January 26, 2017 are eligible for export to the Republic of Korea. One of the following heat treatment temperature and time requirements must be indicated in the ‘Remarks’ section of the FSIS Form 9060-5EP certificate:
    • Whole liquid eggs:  Heat treatment for 2.5 minute with the core temperature of 64 degrees centigrade or equivalent or higher treatment.
    • Liquid egg white: Heat treatment for 870 seconds with the core temperature of 55.6 degrees centigrade or for 232 seconds with the core temperature of 56.7 degrees centigrade or equivalent or higher treatment.
    • Liquid egg yolk: Heat treatment for 138 seconds with the core temperature of 62.2 degrees centigrade or equivalent or higher treatment.
    • Whole egg powder:  Heat treatment for 188 seconds with the core temperature of 60 degrees centigrade or equivalent or higher treatment.
    • Egg white powder: Heat treatment for 20 hours with the core temperature of 67 degrees centigrade or for 513 hours with the core temperature of 54.4 degrees centigrade or equivalent or higher treatment.
    • Egg yolk powder:  Heat treatment for 3.5 minutes the core temperature of 63.5 degrees centigrade or equivalent or higher treatment.
    • Other processed egg products:  Heat treatment for ______ seconds with the core temperature of _______degrees centigrade.
  3. For egg product categories that fall under “other processed egg products,” or are not described in B., the Korean Ministry of Food and Drug Safety determines the eligibility of these products for export. Please contact the USDA Foreign Agricultural Service Korean office at agseoul@fas.usda.gov to find out if your product and proposed treatment are eligible.
  4. For alternative pasteurization treatments of eligible products other than those treatments prescribed in B., the Korean Ministry of Food and Drug Safety determines the acceptability of these treatments for export to Korea. Exporters are advised to provide scientific studies or information showing that the method used by the establishment is equivalent or more rigorous than the method prescribed in B for the given product. This information should be sent to the USDA Foreign Agricultural Service Korean office at agseoul@fas.usda.gov.


Labeling Requirements and Identification Marking

Egg products must have a label giving the temperature at which the egg products must be maintained and the period during which conservation may be assured. The label should include a production date of DD/MM/YYYY, a shelf life/quality maintenance period of ### days/weeks/months under storage temperature of xx°C, with the understanding that shelf life and storage conditions are determined by specification of _______ (name of establishment). The shelf life/quality maintenance period and production date must be included in the remarks section of the 9060-5EP.

Establishments must provide a signed statement to FSIS inspection personnel certifying that the above information is accurate and scientifically valid. After receiving this information, FSIS inspection personnel may sign FSIS Form 9060-5EP. FSIS Form 9060-5EP is available from the FSIS supply office.


Documentation Requirements

The following information is provided for the exporter: Effective August 4, 2016, the Republic of Korea has requested that the original copy of FSIS Form 9060 series and the FSIS Letterhead Certificate be presented to the Quarantine Inspection Agency (QIA).  The quadruplicate copy of FSIS Form 9060 series and the duplicate copy of the FSIS Letterhead Certificate should be presented to the Ministry of Food and Drug Safety (MFDS).*

  1. Obtain FSIS 9060-5EP Egg Product Export Certificate of Wholesomeness
  2. Obtain the FSIS Letterhead Certificate. The certifying official should sign both the original and duplicate copies of the Letterhead Certificate.For all egg products, the following statements must be provided on a FSIS Letterhead Certificate:*
    1. Egg products are regulated and inspected by USDA’s Food Safety and Inspection Service.
    2. Eggs are analyzed by the U.S. Food and Drug Administration (FDA) for chemical contaminants, including drug residues, pesticide residues, dioxins and PCB’s. Eggs are also subject to periodic FDA total diet surveys, which includes analysis for pesticides, heavy metals, radionuclides and dioxins.
    3. Egg products from this facility are legally distributed in the U.S. for human consumption.  As such, the manufacturer is required to comply with relevant food standards.
    4. Egg products from this facility are subject to recall and/or legal consequences if found to be out of compliance with U.S. food regulatory standards.

Please note that individual establishments are not required to perform residue testing on egg products. FSIS inspection personnel may sign the Letterhead Certificate based on FDA national sampling programs for egg residues.

Last Modified Mar 14, 2017