Article 1
This Standard is prescribed in accordance with the provisions of Article 17 of the Act Governing Food Sanitation.
Article 2
Foods to be eaten raw means such foods to be served after preparing treatments like washing and peeling.
Article 3
Products shall have their original pleasant flavor or color. No putridity, discoloration, off odor and flavor, contamination, moulds, foreign matter or parasite shall be found.
Article 4
The maximum level of microorganism:
┌──────┬──────┬────┬────┬──────┐
│ ＼ Item│Total │Coliform│E. Coli │Volatile │
│ ＼ │aerobic │(MPN/g) │(MPN/g) │basic │
│ ＼ │plate count │ │ │nitrogen │
│ ＼ │（CFU/g） │ │ │(mg/100g) │
│Category ＼│ │ │ │ │
├──────┼──────┼────┼────┼──────┤
│Fishes and │Not more │Not more│Negative│Not more │
│shellfishes │ 5 │ 3│ │than 15 │
│to be eaten │than 10 │than 10 │ │ │
│raw │ │ │ │ │
├──────┼──────┼────┼────┼──────┤
│Fruits to be│ │Not more│Not more│ │
│eaten raw │ － │ 3│than 10 │ － │
│ │ │than 10 │ │ │
├──────┼──────┼────┼────┼──────┤
│Vegetable to│ │Not more│Not more│ │
│be eaten raw│ － │ 3│than 10 │ － │
│ │ │than 10 │ │ │
└──────┴──────┴────┴────┴──────┘
Article 5
This Standard shall be implemented from the date of promulgation.