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All food businesses, big or small, whether operating from a business premises, at home or from a mobile unit or food stall, must be aware of the legislations and requirements regarding food hygiene and food safety.
One can submit the duly filled application form for food safety licensing for food businesses to the nearest BFDA offices Food Safety and Application Form

The following are the requirements for food safety licensing of any food business:

a. Copy of project proposal (including plant layout) for new establishment,
b. Copy of plant layout for already established structure.
c. Copy of CID and/or trade license.
d. Copy of previous inspection report and product test reports, if earlier licensed/ certified by BFDA

Good Manufacturing Practices & Good Hygienic Practices (GHP/GMP) Criteria
They need not go for a Food Safety License, however, they should undergo basic food hygiene training provided by BFDA.
Food handlers training must be attended by all the individuals who are involved in the manufacturing, processing, preparation, serving, delivery, transportation or packaging of food for commercial purposes.
Food handlers training must be attended by all the individuals who are involved in the manufacturing, processing, preparation, serving, delivery, transportation or packaging of food for commercial purposes.
Food handlers training is provided by the competent food safety official at the nearest BFDA office.
What is the validity period of the Food Handler’s License?
One can renew the Food Handler’s License by attending the refresher course conducted by the nearest BFDA office.

Requirements to undergo the Food Handler’s Training or Refreshers’ Training are:
a. Duly filled and signed Application Form :Application for Food Handlers Training available on the BFDA website. (https://www.bfda.gov.bt/wp-content/uploads/2024/07/BFDA-IS-FM-150-Application-for-Food-Handlers-Training-2.pdf ) or can be obtained from any nearest BFDA office.
b. Attach “medical certificate for food handlers” duly signed by Medical/ Clinical Officer from the hospital in the prescribed BFDA format which is available on BFDA Website. (https://www.bfda.gov.bt/wp-content/uploads/2024/07/BFDA-IS-FM-121-Medical-Certificate-for-Food-handlers.pdf)
c. Attach a half-photo along with a CID photocopy.
d. Submission of the above forms to the nearest BFDA Office.

Procedure to export food products are:
a. Submission of duly filled and signed application form for export food product to the nearest BFDA office along with the Food Safety License(FSL) Certificate copy. (https://www.bfda.gov.bt/wp-content/uploads/2024/07/BFDA-IS-FM-93-APPLICATION-FORM-FOR-EXPORT-OF-FOOD-COMMODITIES-1.pdf)
b. Attach test reports from accredited laboratories for the test parameters specified by the importing country.

As per the existing food legislations (Food Rules and Regulations of Bhutan 2017 ), food handlers with flu-like symptoms should not be allowed to work in food establishments.
No, wearing gloves is not a substitute for hand washing as gloves may not always prevent the spread of pathogens.

Yes, according to Food Handler’s Training Manual for the Food Processing Unit  (Food Handlers’ Training Manual for Food Processing Units Processing Units Bhutan Agriculture and Food Regulatory Authority ), all food handlers should wear face masks while working in food production areas. Face masks help prevent respiratory droplets from contaminating food during preparation, serving, or handling.

Here are some key things to check for when buying ready-to-eat food from the market:
Temperature: Hot food should be steaming hot and cold food should be kept chilled. This prevents bacterial growth.
a. Packaging: Look for unbroken, undamaged, and properly sealed containers. Avoid anything leaking, dented, or puffed.
b. “Expiry date” & “best before date”: Expiry date is same as best before date as per the section 57 of the Food Rules and Regulations of Bhutan 2017 (Food Rules and Regulations of Bhutan 2017)
c. Appearance and Smell: The food should look fresh and appetizing, with no off-odors or signs of spoilage like discoloration or with mold.
d. Ingredients: If you have any allergies or dietary restrictions, check the ingredient list carefully.

A Genetically Modified Organism is any organism that possesses a novel combination of genetic material obtained through the use of modern biotechnology techniques. In other words, a GMO is any plant, animal or microorganism whose genetic material (DNA) has been changed by transferring/receiving of specific DNA from another taxonomically different organism or same organism using modern biotechnology techniques.
Yes, products derived from GMOs in processed, semi-processed or any non-viable form are allowed for import for direct use as food, feed and for processing. Such imports shall be subjected to risk assessment. However, GMOs in viable forms are prohibited.
Do I need to label GMO food?
As long as the Food Business Operator fulfills Good Health Practices / Good Manufacturing Practices criteria, there is no validity for FSL, however, the facility is subjected to surveillance inspections based on risk assessment.
Yes, over the storage period, the quality of food product diminishes and may harbor pathogenic microorganisms.
Food Safety License is issued based on the GHP/GMP criteria which specifies the basic requirements for the operation of food establishment and serves as the prerequisites for implementing Food Safety Management System.

The GHP/GMP criteria for issuance of FSL by BFDA is based on the Codex General Principles of Food Hygiene.
(GENERAL PRINCIPLES OF FOOD HYGIENE CXC 1-1969 Adopted in 1969. Amended in 1999. Revised in 1997, 2003, 2020, 2022*. Editorial c
The FBOs are required to fulfill the requirements defined by any importing countries including their applicable regulatory requirements.

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