Please note that when searching for establishments, the country must be inputted as Canada in the Korean language.
Production controls and inspection requirements
Dairy products must be produced from milk with a pH less than 7.0. Raw fresh milk has a pH of approximately 6.8. Because of this, industry does not need to provide supporting documentation.
Dairy products must be produced from milk that has been heat treated for at least 15 seconds at 72°C or higher. The manufacturer must be able to show that the milk used to manufacture the product was treated at that temperature for that time.
Note: Negative alkaline phosphatase test results are not sufficient to certify dairy products for South Korea. In some cases milk used to produce milk powders is not pasteurized prior to drying. The equipment used to pre-heat the milk may not fully meet the equipment requirements of the Dairy Establishment Inspection Manual (DEIM). In these cases a full evaluation of the system may be required to ensure the specified time temperature required for certification is being met.
Health certificate for the export of dairy products and dairy based products for human consumption