How to Report an Instant Sale Manufacturing and Processing Business — Requirements for Opening a Side-Dish Shop or Using a Shared Kitchen

Procedure

1. 1. Decide how you will sell

   If you sell directly to consumers at the shop or by parcel delivery, it is an instant sale manufacturing and processing business. If you also supply distributors or sell on consignment through a platform, it is subject to registration as a food manufacturing and processing business. If you already run a general restaurant and want to package and sell side dishes separately, add an instant sale manufacturing and processing business report.

2. 2. Check the use of the premises

   Check that the use shown in the building register is one in which the business is allowed, such as a neighborhood living facility. As a rule, a report cannot be filed for a residential home. Check this before the lease contract and interior work to avoid redoing the construction.

3. 3. Sanitation education and health examination

   A new business operator takes food sanitation education (6 hours) and attaches the certificate of completion to the report form. Workers who cook or sell must have a health examination before the business starts.

4. 4. Submit the report form

   After installing the facilities required for the business, attach the type of food to be manufactured or processed, the manufacturing method statement and other documents to the report form and submit it to the sanitation department of the competent city, county or district office; the business report certificate is issued without delay, and where a facility check is needed, the district office inspects the site within 15 days after issuing the certificate.

5. 5. Prepare for online sales

   To sell online, file a separate mail-order business report and label the packaging with the product name, date of manufacture, use-by date and other required items.

Required documents

• Business report form
• Certificate of completion of food sanitation education
• Manufacturing method statement, facility layout plan
• Lease contract or documents showing the right to use the building
• When using a shared kitchen: the use contract with the shared kitchen operator

Fees

The fee for a new report is 25,200 won online and 28,000 won in person; for a temporary business report for operating at another location for up to 1 month, 8,300 won online and 9,300 won in person; for a report of change of location, 23,800 won online and 26,500 won in person; and for other reports of change, 8,300 won online and 9,300 won in person (exempt for a change of the business operator's name). Our office fee starts from the amount shown above and may vary depending on whether the work also covers the facility review and the mail-order business report; we will give you an exact quote after reviewing your documents.

See fees and official charges for this service →

Legal basis and review date

• Enforcement Decree of the Food Sanitation Act, Article 21
• Enforcement Decree of the Food Sanitation Act, Article 25
• Enforcement Rule of the Food Sanitation Act, Article 42
• Enforcement Rule of the Food Sanitation Act, Article 52
• Enforcement Rule of the Food Sanitation Act, attached Table 17
• Enforcement Rule of the Food Sanitation Act, attached Table 26
• Food Sanitation Act, Article 41
• Enforcement Decree of the Food Sanitation Act, Article 26
• Enforcement Rule of the Food Sanitation Act, Article 31
• Enforcement Rule of the Food Sanitation Act, Article 37
• Enforcement Rule of the Food Sanitation Act, Article 43
• Enforcement Rule of the Food Sanitation Act, attached Table 12
• Enforcement Rule of the Food Sanitation Act, attached Table 14
• Enforcement Rule of the Food Sanitation Act, attached Table 15

Checked against the statutes on 2026-10-29

Statutes and public notices change, so each case needs to be checked individually. Statute titles are given in English for reference. The Korean statutes are the authoritative text.

Check these first

• Before the lease contract and interior construction, first check the building use and the facility standards.

Frequently asked questions