[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-438026-105":59,"doc-detail-438026-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","food-handler-training-manual-2008-introduction","FOOD HANDLER TRAINING MANUAL 2008 - Introduction","","FOOD HANDLER TRAINING MANUAL 2008 explains Bhutan’s requirements for food safety knowledge and basic hygiene skills for people supervising and handling food or food-contact surfaces, referencing Food Rules and Regulations of Bhutan 2007. It defines food safety versus food hygiene, clarifies the purpose of uniform training across the country, and outlines the competencies expected after completion. The manual also establishes the training’s scope for food service and related establishments, including licensing and renewal expectations.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-handler-training-manual-2008-introduction/438026/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-handler-training-manual-2008-introduction/438026.png","ImageObject",300,407,{"name":92,"@type":93},"Rhys","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-08","2026-09-29",true,{"@type":102,"interactionType":103,"userInteractionCount":44},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"Who is required to attend food handler training under the manual’s background section?","Question",{"text":112,"@type":113},"People who supervise and/or handle food or food contact surfaces must have basic food safety and hygiene knowledge and skills, as required by Bhutan’s 2007 Food Rules and Regulations.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What is the difference between food safety and food hygiene?",{"text":117,"@type":113},"Food safety means ensuring food is safe to eat. Food hygiene means keeping the food premises and equipment clean.",{"name":119,"@type":110,"acceptedAnswer":120},"When must food handlers wash their hands, and what does “double handwash” mean?",{"text":121,"@type":113},"Food handlers must wash hands at key times such as before handling food, after handling raw animal products, after handling garbage, and after using chemicals. Double handwash involves lathering hands with soap and warm water for about 20 seconds, rinsing, and repeating a second time.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},438026,1791237240,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":44,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},687207024643,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","FOOD HANDLER TRAINING MANUAL 2008  \nBhutan Agriculture and Food Regulatory Authority  \nMinistry of Agriculture  \nTable of Content  \nI. Background ..................................................................................... 2  \nII. Scope .............................................................................................. 2  \nIII. Personal Hygiene and Health........................................................... 3  \nIV . Common Causes of Foodborne Illness .............................................. 8  \nV . Food Temperature Controls ............................................................. 9  \nVI. Safe Storage Practices ................................................................... 13  \nVII. Maintaining a Clean Workplace ..................................................... 16  \nVIII. Review Questions .......................................................................... 17  \nIX. Practice Test ................................................................................. 18  \nX. Glossary ........................................................................................ 20  \nI. Background  \nSections 32 to 41 of Food Rules and Regulations of Bhutan 2007 requires all people who supervise and/or handle food or food contact surfaces have the knowledge and skills of basic food safety and food hygiene. This training manual has been designed to provide basic knowledge and skills required by food handlers as per the provisions of above-cited legislation. A food handler is any one who works in a food business and who either handles food or surfaces that are likely to come in contact with food (e.g. tables, fridges or chopping boards, cutlery, plates) . It covers staff who manufacture, process, prepare, serve, deliver, transport or package food in food establishments.  \nFood safety means making sure that food is safe to eat while food hygiene means keeping the food premises and equipment clean. Ensuring food handlers have the right food safety skills and knowledge will not only fulfill the legal requirements, but will ensure consumer confidence and make food businesses secure and profitable. This training manual will also ensure that all food handlers across the country have the required uniform skills and knowledge in basic food safety and hygiene across the country. Upon completion of this training, a food handler will be able to understand the requirements of personal health, hygiene and practices, sources of food contamination, temperature control, safe storage practices and sanitation requirements of food premises.  \nII. Scope  \nThis training manual is designed for the requirement of food handlers working in hotels, restaurants, café, bars serving foods, canteens, catering and takeaways, bakeries, confectioneries, smalltime home-run food processing units, guesthouses and pubs , institutions like schools, dratshang and shedras, etc.  \nAll food handlers employed in food service must obtain a food handler license within 30 days from the date of hire. All food handlers are required to keep their food handler license current by renewing it every three years as per the provision of section 39, Chapter VII - Food and Food Business of the Food Rules and Regulations of Bhutan 2007. An original or a copy of the license issued by BAFRA should be kept at the facility to show the BAFRA inspector upon request.  \nA food handler can also undergo self training using this manual and upon successful interview or written test by the designated BAFRA officials is eligible to obtain food handler license. A food handler will need a score of 75% to pass  \nthe training. Throughout this manual a study questions are provided to help you get ready to take the test for the food handler certificate.  \nIII. Personal Hygiene and Health  \nA . Handwashing  \nFood handler must wash hands often when working with food and drinks as this gets rid of germs that can make people sick. Food handlers must know following elements of","cbCairQK2vHhfQSJ","https://ap.wps.com/l/cbCairQK2vHhfQSJ","pdf",626650,22,"English","# Background\n# Scope\n# Personal Hygiene and Health\n## Handwashing\n## Good Food Handling Practices\n## Food Temperature Controls\n## Safe Storage Practices\n## Maintaining a Clean Workplace\n## Review Questions\n## Practice Test\n## Glossary","[{\"question\":\"Who is required to attend food handler training under the manual’s background section?\",\"answer\":\"People who supervise and/or handle food or food contact surfaces must have basic food safety and hygiene knowledge and skills, as required by Bhutan’s 2007 Food Rules and Regulations.\"},{\"question\":\"What is the difference between food safety and food hygiene?\",\"answer\":\"Food safety means ensuring food is safe to eat. Food hygiene means keeping the food premises and equipment clean.\"},{\"question\":\"When must food handlers wash their hands, and what does “double handwash” mean?\",\"answer\":\"Food handlers must wash hands at key times such as before handling food, after handling raw animal products, after handling garbage, and after using chemicals. Double handwash involves lathering hands with soap and warm water for about 20 seconds, rinsing, and repeating a second time.\"}]","FOOD HANDLER TRAINING MANUAL 2008 - Introduction | PDF",1790683923,55]