In accordance with Article 15 of the Framework Act on the Promotion of Cultural Industries (designation and labeling of excellent cultural products), Article 19 of the Enforcement Decree of the same Act, Article 7 to 9 of the Enforcement Rules, and the operation guidelines of the excellent cultural product designation system under the same Act, the designation plan for excellent cultural products in 2021 will be announced as follows.
□ Purpose
Designation and fostering of Korean food masters (hereinafter referred to as food masters) who have excellent functions in the fields of manufacturing, processing, and cooking for the preservation and succession development of traditional food
※ (Based on Promotion) Article 14 of the Food Industry Promotion Act and Articles 14 and 16 of the Enforcement Decree of the same Act
□ the direction of propulsion
Designation of traditional food names under Article 14 of the Enforcement Decree of the Food Industry Promotion Act
○ Avoid designation of the same (similar) item or function for the preservation and succession of our traditional food culture
- Discovering various items for the preservation, succession, and development of traditional foods, and strengthening suitability review, such as similar functions, for the same items
❍ Strengthen verification of qualification requirements such as tradition and ethics of Korean food masters
- Recommendation after checking the facts through the Food Master Designation Committee by city/province
- In order to secure the legitimacy and honor of food masters, on-site inspections, such as verification of the possession of functions, are strengthened to conduct fact-finding investigations
❍ Separate operation of recommendation and suitability review and designation review process to ensure fairness in food name designation procedures and examination
- Food Master Recommendation (Trial), Conformity Review (Farm Development Agency), Designation Review (Ministry of Agriculture and Food)
□ Designated Overview
1. Designated area: Traditional food* field <see attached 2>
* Food that is manufactured, processed, and cooked in accordance with the principles that have been passed down since ancient times with domestic agricultural and fishery products as the main ingredient or main ingredient and gives our own taste, aroma, and color (Article 2 of the Food Industry Promotion Act)
2. Number of Designated Persons: No Limits
❍ There are no restrictions on the number of designated personnel, but if there are many identical (similar) items, the field survey and suitability review will be strengthened to verify the differentiation
□ Period and method of application
❍ Period: '21.6.10 (Thursday) ~ 6.30 (Wednesday), until 18:00
Place of ❍: Department in charge of food names of each city/province (city/county/gu), see attached 3
❍ Method: Door-to-door or mail-in
※ Attaching supporting data, such as fact-related documents for each evaluation item under Acts and subordinate statutes, to the application (reception) agency within the application period prepared in accordance with the prescribed form
□ Qualification requirements
❍ A food functional person who strives for the succession and development of excellent traditional Korean food and meets any of the following requirements
① A person who has been engaged in the manufacturing, processing, and cooking of the relevant food* for at least 20 years
* Application of the types according to the traditional food classification criteria in <Attachment 2>
② A person who preserves the manufacturing, processing, and cooking methods of traditional foods in their original form and can realize them as they are
③ A person who has received at least five years of full training on the functions possessed by a Korean food master (in the case of death of a food master, two years) and has been engaged in the business for at least ten years
□ Evaluation criteria: 6 items
❍ Tradition (25), orthodoxy (20), career and activity (20), need for succession and development and protective value (25), industry (5), ethics (5), deduction for violations of laws (-20)
In accordance with Article 15 of the Framework Act on the Promotion of Cultural Industries (designation and labeling of excellent cultural products), Article 19 of the Enforcement Decree of the same Act, Article 7 to 9 of the Enforcement Rules, and the operation guidelines of the excellent cultural product designation system under the same Act, the designation plan for excellent cultural products in 2021 will be announced as follows.
□ Purpose
Designation and fostering of Korean food masters (hereinafter referred to as food masters) who have excellent functions in the fields of manufacturing, processing, and cooking for the preservation and succession development of traditional food
※ (Based on Promotion) Article 14 of the Food Industry Promotion Act and Articles 14 and 16 of the Enforcement Decree of the same Act
□ the direction of propulsion
Designation of traditional food names under Article 14 of the Enforcement Decree of the Food Industry Promotion Act
○ Avoid designation of the same (similar) item or function for the preservation and succession of our traditional food culture
- Discovering various items for the preservation, succession, and development of traditional foods, and strengthening suitability review, such as similar functions, for the same items
❍ Strengthen verification of qualification requirements such as tradition and ethics of Korean food masters
- Recommendation after checking the facts through the Food Master Designation Committee by city/province
- In order to secure the legitimacy and honor of food masters, on-site inspections, such as verification of the possession of functions, are strengthened to conduct fact-finding investigations
❍ Separate operation of recommendation and suitability review and designation review process to ensure fairness in food name designation procedures and examination
- Food Master Recommendation (Trial), Conformity Review (Farm Development Agency), Designation Review (Ministry of Agriculture and Food)
□ Designated Overview
1. Designated area: Traditional food* field <see attached 2>
* Food that is manufactured, processed, and cooked in accordance with the principles that have been passed down since ancient times with domestic agricultural and fishery products as the main ingredient or main ingredient and gives our own taste, aroma, and color (Article 2 of the Food Industry Promotion Act)
2. Number of Designated Persons: No Limits
❍ There are no restrictions on the number of designated personnel, but if there are many identical (similar) items, the field survey and suitability review will be strengthened to verify the differentiation
□ Period and method of application
❍ Period: '21.6.10 (Thursday) ~ 6.30 (Wednesday), until 18:00
Place of ❍: Department in charge of food names of each city/province (city/county/gu), see attached 3
❍ Method: Door-to-door or mail-in
※ Attaching supporting data, such as fact-related documents for each evaluation item under Acts and subordinate statutes, to the application (reception) agency within the application period prepared in accordance with the prescribed form
□ Qualification requirements
❍ A food functional person who strives for the succession and development of excellent traditional Korean food and meets any of the following requirements
① A person who has been engaged in the manufacturing, processing, and cooking of the relevant food* for at least 20 years
* Application of the types according to the traditional food classification criteria in <Attachment 2>
② A person who preserves the manufacturing, processing, and cooking methods of traditional foods in their original form and can realize them as they are
③ A person who has received at least five years of full training on the functions possessed by a Korean food master (in the case of death of a food master, two years) and has been engaged in the business for at least ten years
□ Evaluation criteria: 6 items
❍ Tradition (25), orthodoxy (20), career and activity (20), need for succession and development and protective value (25), industry (5), ethics (5), deduction for violations of laws (-20)