The general public is now taking more interest in what they’re eating, where it’s come from which it’s safe. Generally throughout the country food poisonings are on the rise and this demonstrates to proprietors of food businesses that they need to make sure the food they sell is free from harmful bacteria, chemicals and physical contaminants. The onus is on us all to make sure that each one food that’s eaten is safe which otherwise will end in the general public losing confidence in the food industry. To ensure the security and quality of food, implementing a preventive approach supported risk that focuses on building quality and safety throughout the organic phenomenon, preventive approach focused more on ensuring that hazards are prevented from entering the food chain and reduced to acceptable levels through the implementation of Good Practices and Hazard Analysis and Critical Control Point (HACCP) systems. Please go through my reviews on Bhutan Restaurant page.
BAFRA has recognized the importance of excellent Food Hygienic and Manufacturing Practices for ensuring the security and quality of food and therefore the prevention of food borne diseases ever since its designation as the National Food Inspectorate in 2003. The general food handlers training manual developed in 2008 lays down a strong foundation for ensuring food hygiene and recommends a preventive approach wherever possible to enhance food safety. Besides, in December 2013, specific categories of food handlers training manuals for street food vendors, meat handlers and those working in food processing establishments were developed with technical and financial support from the FAO to ensure need based training.