Food Rules and Regulations of Bhutan, 2017.

In exercise of the power conferred under Chapters II and III of the Food Act of Bhutan 2005, the Ministry of Agriculture and Forests issues these Food Rules and Regulations of Bhutan 2017 to facilitate the implementation of the provisions of the Food Act of Bhutan 2005. These Rules, consisting of 109 sections divided into eight Chapters, apply to all stages of production, processing, transport, storage, distribution preparation, trade, import and export of food. It also applies to preparation, handling or storage of food for institutions and mass catering during public events. It does not apply to primary production for private domestic use or to the domestic preparation, handling or storage of food for private domestic consumption not intended for sale. These Rules and Regulations regulate all the activities related with food, such as: Labelling; Food Advertising; Labelling of Genetically modified food and ingredients; Responsible agency, Food inspector and Approved laboratories; Licensing of Food businesses and Food business operators; Requirement for Food safety licensing; Import/export of Food; Imposition of Penalties, etc.
In addition, the Rules and Regulations define hygienic minimum requirements for food businesses and requirements and procedures for the licensing of food businesses, their operators and food handlers. Food shall be deemed to be correctly labelled if the relevant standards, guidelines and recommendations related to labelling of the Codex Alimentarius Commission or appropriate standards or requirements prescribed by the Ministry have been followed, and the information on the label does not mislead the purchaser or consumer. The licensee has the obligation to: ensure that food is handled, processed and stored in a way that the relevant food safety requirements as detailed in the Codex Recommended International Practice - General Principles of Food Hygiene, and where appropriate, the requirements of commodity-specific Codex Recommended Codes of Practice is complied with, so that contamination, growth and survival of pathogens or product deterioration is prevented.