Guidelines on GHSp for LRLH - National Meat Inspection Service

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 3rd draft as of 20 February
ADMINISTRATIVE CIRCULAR
NO: ___________
SERIES OF 2014
SUBJECT: GUIDELINES ON GOOD HYGIENIC PRACTICES FOR LOCALLY
REGISTERED LECHONHOUSE(GHPLRL)
WHEREAS,the Philippines is well known for producing lechon;
WHEREAS,
the
National
Meat
Inspection
Service
is
the
sole
national/controlling/competent authority tasked to implement policies, programs,
guidelines and rules and regulations pertaining to meat inspection and meat hygiene to
ensure meat safety and quality from farm to table;
WHEREAS, unhygienic practices during slaughtering or carcass handling and marketing
of lechon pose a high level of microbial contamination in the meat, thus a) impacting on
public health through the sale of unsafe lechon b) reducing the shelf-life and c)
adversely affecting the sensory properties of products fabricated from this raw
material;
WHEREAS, there is a need for the LGUs to have a guidelines to support the
implementation of Good Hygienic Practices for Locally Registered Lechonhouse.
NOW, THEREFORE, I, PROCESO J ALCALA, Secretary of the Department of Agriculture
and concurrent chair of the NMIS Meat Inspection Board, pursuant to the foregoing
premises, do hereby issue the Guidelines on Good Hygienic Practices for Locally
Registered Lechonhouse.
Section 1
SCOPE
This covers hygienic practices at all slaughtering stages including preparation and
marketing of lechon in locally registered lechonhouses.
Section 2
OBJECTIVES
The following objectives of GHPL are hereby enumerated:
a. To encourage LGUs to improve the hygienic and safe production of and
marketing of lechon;
1 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 b.
c.
To protect consumers by reducing contaminants and risk of meat-borne
illnesses and other hazards through proper adoption of good hygienic
slaughtering and marketing practices;
To provide practical information on good hygienic slaughtering practices to
persons working in the lechonhouses such as butchers, offal cleaners, meat
inspectors, supervisors and vendors.
Section 3
DEFINITION OF TERMS
For the purpose of this Order the following terms shall mean:
a.
Butcher or slaughterman – a skilled person employed by lechonerosto
transform pigs into lechon.
b.
Cleaning – the physical removal of soil, dirt, grease or other objectionable
matter.
c.
Competent Authority – is the National Meat Inspection Service (NMIS)
mandated by law to regulate meat hygiene and meat inspection.
d.
Contaminants – means any physical, biological or chemical substance not
intentionally added to food that may compromise food safety or suitability.
e.
Contamination – the introduction or occurrence of a contaminant in food or
food environment.
f.
Cross Contamination – contamination of meat and meat products with any
hazards originating from the environment, meat handlers, animal or carcasses
and others.
g.
Disinfection – the reduction of the number of micro-organism in an
environment to a level that does not compromise food safety or suitability by
means of chemical agents and/or physical methods
h.
Establishment – any building and surrounding area in which food is handled
and quality is controlled under one management.
i.
“Floor dressing” – unacceptable practice of progressively preparing the carcass
on the floor. The use of unslatted dressing table is also considered as “floor
dressing”.
j.
Food Safety – assurance that food will not cause harm to the consumer when it
is prepared and/or eaten according to its intended use.
k.
Food Hygiene – all conditions and measures necessary to ensure the safety and
suitability of food at all stages of the food chain.
2 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 l.
Good Hygienic Practices for Lehonhouses(GHPL) –all practices regarding the
conditions and measures at all slaughtering stages necessary to ensure the
safety and wholesomeness of lechon being produced and marketed in
lechonhouses.
m. Lechon or roasted pig or litsongbaboy - pigs commonly slaughtered in
lechonhouse, slowly roasted over charcoal, marketed in the same place and
served with a liver-based sauce.
n.
Lechoneros – are owners or operators of lechon business.
o.
Locally Registered Lechonhouse – a registered slaughterhouse designed to
slaughter pigs for the production and marketing of lechon.
p.
Meat handlers –persons directly involved at all stages of slaughtering of food
animals to include but not limited to butchers, offal cleaners and cooks (prepare
the liver sauce).
q.
Meat Hygiene – all conditions and measures necessary to ensure the safety and
suitability of meat at all stages of the food chain.
r.
Meat Inspector – a professionally qualified and properly trained officer, duly
appointed by the NMIS or the local government unit for meat inspection and
control of hygiene under the supervision of a veterinarian.
s.
Potable water – water with standards of potability not lower than those
contained in the latest edition of the “International/Philippine Standards of
Drinking Water”, by the World Health Organization.
t.
Roaster or “Taga-pihit” – person responsible of roasting pigs.
Section 4
REQUIREMENTS FOR LECHONEROS, ROASTER, COOKS, MEAT
INSPECTORS/BUTCHERS
Meat Inspectors and Meat Butchers/Lechoneros are key players in the production of
clean, safe and wholesome meat. They are required to comply with the following:
a. For Meat Inspectors
i. Appointed/designated by the Local Chief Executive;
ii. Annual Health Certificate issued by the LGU Physician;
iii. Completed Basic Meat Inspections’ Training Course and Preliminary
Orientation on GHSP;
iv. Registered with the NMIS; and
v. Undertakes refresher courses as directed by NMIS
3 b. For Meat Butchers/Lechoneros/Roasters/Cooks
i. Documentary requirements:
1) Health Certificate issued by the LGU Physician renewed
annually;
2) Drug-Free Certificate;
3) Police Clearance; and
4) Barangay Clearance
ii. Attended Meat Butchers/Lechoneros/Roasters/Cooks Orientation
conducted by NMIS/Provincial Veterinary Office (PVO)/City Veterinary
Office (CVO)/Municipal Veterinary Office (MVO) or Municipal
Agriculture Office (MAO);
iii. Registered with the LGU, which shall in turn submit the registry to NMIS
annually; and
iv. Complies with the applicable provisions of this Administrative Order
140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 Section 5
PERSONAL HYGIENE
a.
b.
c.
d.
e.
To ensure that all personnel working in the lechonhouse are healthy and free
from transmissible diseases, they shall pass medical examinations before hiring
and annually thereafter;
Persons known or suspected to be suffering from, or to be carriers of illness
likely to be transmitted through meat, shall not be allowed to enter the
lechonhouse premises;
Meat handlers and roaster so affected should immediately report illness or
symptoms of illness(eg jaundice, diarrhoea, vomiting, fever, sore throat with
fever; visibly infected skin lesions (egboils, cuts etc), discharges from eye or
nose) to the slaughterhouse management;
Meat handlers and roasters must take all necessary steps to prevent the
contamination of meat by maintaining a high degree of personal cleanliness that
include, but not limited to the following:
i. Taking a bath before attending to work;
ii. Wearing clean Personal Protective Equipment (PPE) (eg white T-shirts,
long pants, head covering and white rubber boots) during work;
iii. Keeping nails trimmed, clean and without nail polish; and
iv. No wearing of jewelleries/accessories and application of perfumes.
All personnel should be aware and adapt an effective hand washing program
including:
i. Steps in hand washing:
1) Wet hands with potable water
2) Soap, lather and scrub all parts of the hands, fingers and wrists
3) Rinse and dry with clean cloth or towel
ii. Wash hands frequently to prevent contamination of the meat, including
but not limited to the following:
1) Before, during and after work;
2) Immediately after using the toilet;
3) After coughing and sneezing;
4 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 4) After contact with dirty objects, abnormal animal/carcasses and
materials, and animal wastes;
5) Before and after eating
f. To prevent contamination inside the slaughtering area, the following shall be
strictly prohibited, but not limited to:
i. Smoking;
ii. Drinking;
iii. Spitting;
iv. Chewing or eating;
v. Sneezing or coughing over carcass;
vi. Urinating in the slaughtering area; and
vii. Loitering and littering
Section 7
TRANSPORT OF LIVE ANIMALS AND LAIRAGE
Consistent with the Animal Welfare Act, the following measures shall be observed
during the transport of slaughter animals:
a. Minimize soiling and cross-contamination with faecal material.
b. Carry record on animal identification place of origin.
c. Avoid undue stress and/or risk from injury during loading, unloading and
transport.
d. Separate animals whenever necessary to avoid injury during transport.
e. Where the transport vehicle or carrier has more than one deck, animals are to be
protected from cross-contamination as appropriate.
f. Maintain adequate ventilation for the animals.
g. Transport vehicles, and crates used should be cleaned and if necessary sanitized
as soon as practicable after animals have been unloaded.
h. To mitigate the effects of climate change, transport vehicle should have
provisions for, but not limited to container with water, truck blanket/cover, and
other implements, such as water hose, sprinkler, pail, shovel, whichever is
applicable.
Section 8
REQUIREMENTS FOR ACCEPTANCE AND LAIRAGING
a. All food animals accepted for slaughter shall be accompanied by the following
documents:
i. Veterinary Health Certificate
ii. Certificate of Ownership/Transfer (for large animal)
iii. Shipping Permit (for animals transported across provincial boundaries)
b. The cleanliness of animals has a major effect on the level of microbiological
cross-contamination of the carcass and other edible parts during slaughtering
5 and dressing, hence the establishment operator should ensure conditions of
lairage that include but not limited to:
234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 i. facilities are operated in a way that soiling and cross-contamination are
minimized;
ii. animals should be adequately rested and not overcrowded and
protected from weather;
iii. separation of different classes and types of slaughter animals;
iv. systems to ensure that only animals that are sufficiently clean are
slaughtered;
v. systems to ensure that feed has been appropriately withdrawn before
slaughter; and
vi. maintenance of identification of animals (either individually, or as lots,
eg poultry) until the time of slaughter and dressing.
Section 9
HUMANE HANDLING OF SLAUGHTER ANIMALS
249 250 251 252 253 Lechonhouse workers shall properly observe the rules and regulations provided under
DA AO No 18 Series of 2008 on Humane Handling in the Slaughter of Animals for Food.
254 255 Slaughter animals within the lechonhouse shall not be subjected to the following
inhumane acts:
a.
b.
c.
d.
e.
f.
g.
h.
256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 Making unnecessary noises;
Kicking the animal in any of its body parts;
Lifting and/or twisting ears and/or tail;
Poking the animal’s eye, genital and anal orifice;
Splashing hot water;
Marking/incising the skin of the animal by knife, razor or blade;
Drenching or forced oral administration of water; and
Engaging in other acts inflicting excessive pain
Section 10
ANTE-MORTEM INSPECTION
Ante-mortem inspection shall be carried out prior to slaughter by meat inspector. “The
none appearance of meat inspectors means no slaughtering of animals.” The objectives
of ante-mortem inspection are to protect consumers and slaughterhouse personnel
from zoonotic and/or meat-borne diseases, to promote animal health by monitoring
animal diseases and promote animal welfare practices.
a. During the ante-mortem inspection, the following shall be observed:
272 i. Ensure that animals for slaughter shall be adequately rested;
ii. Look out for the following abnormalities:
273 274 1) Abnormal breathing
275 6 2)
3)
4)
5)
6)
7)
8)
276 277 278 279 280 281 282 283 284 Abnormal behaviour
Abnormal gait
Abnormal posture
Abnormal discharges or protrusion from body openings
Abnormal color
Abnormal appearance (conformation)
Abnormal odor
b. Only healthy and clean animals shall be allowed for slaughter.
285 286 Section 11
HYGIENIC SLAUGHTERING AND CARCASS HANDLING
287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 The main objectives of hygienic slaughtering and carcass handling are: prevent
contamination of the carcass and edible by products, inhibit microbial growth on the
carcass or meat and reject any carcass or portions thereof that are deemed unsuitable
for human consumption. No “floor dressing” shall be allowed during slaughter. Dressing
on slatted tables is acceptable but the use of overhead rails is preferred. The
preparation area should be enclosed to prevent entry of pests.
Meat handlers shall undertake all necessary steps to prevent carcass and edible byproducts from contamination including, but not limited to the following:
a.
Showering
Shower the animal to wash off dirt before entering the slaughterhouse.
b.
Stunning
Animals must be stunned before slaughter by an appropriate and acceptable
stunning method (refer to AO 18 Series of 2008).
c.
Sticking and bleeding
i. Sticking must only be carried out on animals that had been stunned.
ii. The knife to be used must be clean, sharp and of sufficient length for the
species and size of the animal.
iii. Following sticking, the animal must be completely bled before any
further dressing procedure is carried out.
d.
Scalding
Scalding is the process of immersing the animals’ body or its parts (feet, tail)
into hot water (approximately 60oC) to loosen hairs for easy removal.
314 315 316 317 318 319 The following should be observed in scalding:
i. Potable water shall be used for scalding.
ii. Scalding water shall be regularly changed before each operation.
7 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 e.
Dehairing/dehiding/defeathering
i. Dehairing and removal of hooves shall be done off-floor and on slatted
dehairing tables, not in the scalding tank.
ii. Dehiding and removal of feet, tail and head of large animals shall be
done off- floor by means of cradle or hoist.
iii. The procedure in the slaughter of small ruminants such as goat or sheep
may vary according to cultural preference in the locality. However,
hygienic and sanitary practices as required in this Order shall be
followed.
iv. The plucking machine used in the defeathering of poultry shall be
properly maintained and kept clean.
f.
Evisceration
i. Prior to evisceration, the esophagus and rectum shall be separated from
the surrounding tissues and properly tied.
ii. During evisceration, edible organs shall be handled hygienically.
iii. Red offal like heart liver, lungs, spleen and kidney are handled and
cleaned separately from white offal like stomach, small and large
intestine.
iv. Meat butchers/handlers shall ensure the proper evisceration to prevent
accidental cuts and leaks of intestinal contents which may contaminate
the carcass.
v. Separate equipment for offals, viscera and heads to facilitate inspection
shall be provided and maintained clean.
g. Carcass Splitting
i. If the carcass is to be cut, it shall be done preferably while hanging on
rail or on top of clean surfaces.
ii. Cleaver or axe must be sharp and clean.
h. Final trimming and washing of carcass
i. Trimming shall be done to remove damaged, soiled or unwanted tissues.
ii. Abnormal and/or diseased parts should not be trimmed off until they
have been seen by an inspector.
iii. Washing of carcass shall be done to remove the remaining blood on cut
surfaces, adhering hairs and unwanted tissues.
iv. Carcass shall not be smeared with blood or coloring agent.
352 353 354 355 356 357 358 359 360 361 362 363 364 365 Section 12
HYGIENIC HANDLING OF BY-PRODUCTS, INCLUDING BLOOD
a. Blood intended for food shall be collected in a hygienic manner using clean
containers and utensils.
b. Whenever water is used in the preparation of blood, only potable water shall be
used.
8 c. Wherever possible and practical, a separate area or room shall be provided for
the handling, preparation, cleaning, scalding and cooking of offal or by-products.
366 367 368 369 370 371 372 373 374 375 376 377 378 379 380 381 382 383 384 385 386 387 388 389 390 391 392 393 Section 13
POST-MORTEM INSPECTION
The inspection of carcasses and parts shall be carried out systematically to ensure the
detection of lesions and abnormalities. Only meat and edible offal fit for human
consumption shall pass inspection.
The following shall be observed:
a. Without delay after slaughter of animals, post-mortem inspection shall be
performed in a hygienic manner;
b. The premises, equipment and implements are in condition for the hygienic and
efficient performance of the inspection;
c. Use clean and appropriate Personal Protective Equipment (PPE), knives, hook,
sharpening steel etc;
d. Wash hands and inspection tools as often as necessary;
e. Due care shall be exercised during the post-mortem inspection to avoid
contamination of the carcass and edible viscera with any discharges from the
digestive and urinary tract; gall bladder, uterus, mammary glands and lesions;
and
f. Meat which has been inspected and passed for food shall be removed from the
inspection area without unnecessary delay.
Section 14
CONDEMNED PRODUCTS
In handling of condemned carcasses and/or any of its parts, the following shall be
observed:
394 395 396 397 398 399 400 a. A leak-free, properly covered and labelled receptacle for condemned material
shall be provided.
b. Condemned materials shall be removed from the area after the operation and
disposed of immediately under the supervision of meat inspectors. The meat
inspector shall ensure that all condemned materials are properly accounted for
and are disposed of accordingly.
c. A condemnation pit shall be provided for disposal of condemned material.
401 402 403 404 405 406 407 Section 15
PROPER MARKING AND ISSUANCE OF MEAT INSPECTION CERTIFICATE (MIC)
OR MEAT AND MEAT PRODUCT INSPECTION CERTIFICATE (MMIPC)
Carcasses found to be fit for human consumption shall be properly marked “Inspected
and Passed” and issued with Meat Inspection Certificates of Meat and Meat product
Inspection Certificate by the meat inspector. The brands and stamps used to apply the
9 408 409 410 411 412 413 414 415 416 417 418 419 420 421 422 423 424 425 426 427 428 429 430 431 432 433 434 435 436 437 438 439 440 441 442 443 444 445 446 447 448 449 450 451 452 453 454 marks of inspection shall be kept clean while in use, and shall be held under the control
and supervision of the meat inspector.
Section 16
TRANSPORTATION AND DELIVERY
Meat butchers/lechonerosshall undertake all necessary steps to prevent lechon from
being contaminated during transport including, but not limited to the following:
a. Vehicles used for transport of lechonshall not be allowed for other purpose.
b. Meat delivery van shall be used for transporting meat from the slaughterhouse to
the market. However, in their absence, other means of conveyance may be
allowed provided that carcasses are protected from contamination. Meat
delivery van or other conveyances shall be washed and disinfected prior to
loading of carcass/meat parts and offal.
c. If the carcass cannot be transported in hanging position, the meat must be placed
and transported in clean containers.
d. Offal shall be transported in leak proof and properly covered receptacle.
e. Carcass being transported manually by meat handlers shall be properly
protected from contamination.
Section 17
ENVIRONMENTAL HYGIENE
a. Perimeter Fencing
Proper perimeter fencing shall be built to prevent the entry of unauthorized
persons and stray animals in the lechonhouse premises.
b. Garbage Disposal
i. Solid waste shall be separated from liquid waste to prevent clogging of
drain;
ii. Blood shall be properly collected to reduce waste water;
iii. All drainage shall always be protected, or properly trapped;
iv. Trash can/containers shall be properly covered, cleaned, washed and
sanitized;
v. Solid and liquid waste shall be disposed according to Republic Act No.
9003 otherwise known as the Ecological Solid Waste Management Act of
2000 and Republic Act No. 9275 otherwise known as the Clean Water
Act; and
vi. Waste are collected in suitable containers and disposed daily in a
sanitary manner.
c. Pest Control
i. Effective measures to control insects and rodents shall be maintained at
all times;
ii. Breeding places for rodents and other insects shall be eliminated; and
10 iii. Pest control chemicals shall be handled and stored properly.
455 456 457 458 459 460 461 462 463 464 465 466 467 468 469 470 471 472 473 474 475 476 477 478 479 480 481 482 483 484 485 486 487 488 489 490 491 492 493 494 495 496 497 498 499 500 501 d. Cleaning and Sanitation
The following basic principles shall be considered:
i. Food grade detergents and sanitizers shall be used to regularly clean
and sanitize equipment and facilities before and after slaughtering
operations;
ii. A disinfectant/sanitizer should be capable of killing a wide range of
microorganism. Microorganism should not develop resistance to a
particular disinfectant;
iii. A disinfectant should not be toxic to personnel using it, nor should it
leave toxic residues which can contaminate meat and meat products;
iv. Basic cleaning materials (eg scraper, brooms, waterhose etc) shall be
provided and used;
v. The following general cleaning procedures and sanitation shall be
applied:
a) Cleaning should be done from top to bottom by removing
soils/dirts/solids before spraying the walls and floors with
water;
b) After the initial wash, the walls, floor and equipment are
rendered physically clean by brushing with the use of a suitable
detergent solution;
c) When all equipment have been cleaned, the wall, floor and canal
shall be well rinsed with water;
d) After rinsing, a solution of disinfectant is applied over the whole
area for at least 5 minutes. Personnel doing disinfection should
wear protective clothing (ie, rubber boots, gloves and plastic
coat); and
e) The whole area is rinsed with water.
vi. To maintain good housekeeping in all areas of the establishment and
equipment and utensils therein, the following principles shall be
applied:
a) There shall be no unserviceable, idle or for repair equipment,
litter and waste within and around the establishment;
b) Grass and weeds in the premises shall be cut;
c) Canals shall be regularly drained; and
d) Equipment and utensils that come in contact with meat should
be cleaned and sanitized before and after operation or as often
as necessary to prevent meat contamination.
e) Environmental Management Plan should be institutionalized in the
lechonhouses
Section 18
SAFETY OF WATER SUPPLY
11 502 503 504 505 506 507 508 509 510 511 512 513 514 515 516 517 518 519 520 521 522 523 524 525 526 527 528 529 530 531 532 533 534 535 536 537 538 539 540 541 542 543 544 545 546 547 548 a. There shall be an adequate supply of potable water to meet the water
requirements in the slaughter and cleaning of pigs.A minimum supply of potable
wateris 14 liters per pig.
Section 19
MARKETING OF LECHON
a.
b.
c.
d.
Lechon should be marketed within 12 hours after roasting;
Unsold lechon should not be resale the following day.
It must be free from any contaminants eg houseflies etc
Vending area must be enclosed to protect from contaminants like flies and dusts.
Section 20
TRAINING
a. All employees involved in the production and marketing of lechonshall be
trained in personal hygiene, good hygienic practices, cleaning and disinfection
procedures, product handling and protection;
b. Regular and refresher/follow-up training courses shall be part of the overall
training program;
c. Training program shall be routinely reviewed and updated when-ever necessary.
A checklist to assess the training program attended by the personnel (criteria,
monitoring, corrective action, records) shall be developed by the LGU
responsible officer in coordination with NMIS.
Section 21
LABORATORY TESTING
a. NMIS Pathogen Reduction Monitoring Program
i. This national program shall monitor the presence of disease-causing
organisms in meat and determine the level of sanitation in the
slaughtering of food animals.
ii. The local meat inspector upon due notice by NMIS, shall collect water,
carcass and equipment swab samples from the slaughterhouse once
every semester and submit to the nearest DA NMIS Regional
Laboratory/Office.
b. NMIS Veterinary Drug Residue Monitoring Program
i. This national program shall monitor the presence of banned veterinary
drugs in animals slaughtered for food such as Chloramphenicol,
Nitrofuran, Beta-agonist, hormones like Boldenone, Corticosteroid; and
regulated antibiotics with maximum residue limits like Penicillin,
Erythromycin, Streptomycin, Tetracycline, Quinolone and others.
ii. The local meat inspector shall collect the following samples upon due
notice by NMIS:
• One kidney of pig
12 549 550 551 552 553 554 555 556 557 558 559 560 561 562 563 564 565 566 567 568 569 570 571 572 573 574 575 576 577 578 579 580 581 582 583 584 585 586 587 588 589 590 591 592 593 594 595 • Muscle tissue (250 grams)
• One urinary bladder with urine content
iii. Submit collected samples to the nearest DA NMIS Laboratory/office.
Section 22
RECORDS KEEPING
Suitable records shall be maintained, and kept for a minimum period of five (5) years.
Records may be required by regulatory officers and should be made available on
request. The records shall show the following but not limited to:
a. Slaughter Report
b. Condemnation Report
c. Certificate of Water Potability
d. Veterinary Health Certificate with description on the point of origin of
food animals, name of the farm and farm owner;
e. Carcass Destination
f. Details of samples taken and dates of sampling and testing
g. Details of actions taken following any E coli and/or Salmonella
isolations, residues of veterinary drugs detection
h. Details of employees training
Section 23
PRODUCT INFORMATION AND CONSUMER AWARENESS
a. LGUs must have a clear Product Information and Consumer Awareness program;
b. Consumers should know enough about meat hygiene to be able to:
i. Understand the importance of meat safety;
ii. Make informed choices appropriate acquisition and consumption of
meat and meat products;
iii. Prevent contamination and growth or survival of foodborne pathogens
by proper storage, preparation and utilization of meat.
Section 24
EVALUATION OF PRACTICES
Compliance with hygienic slaughtering and marketing practices shall be regularly
monitored and evaluated by the PVO.
Section 25
UNANNOUNCED MONITORING
Unannounced visits shall be undertaken by NMIS as the competent authority for
verification of compliance.
Section 26
RESPONSIBILITIES
13 596 597 598 599 600 601 602 603 604 605 606 607 608 609 610 611 612 613 614 615 616 617 618 619 620 621 622 623 624 625 626 627 628 629 630 631 632 633 634 635 636 637 638 639 640 641 642 To ensure effective implementation of this Order, concerned entities shall:
a. Local Government Unit (component City and Municipality)
i. Ensure the implementation and/or enforcement of this Order;
ii. Coordinate with the Provincial Veterinary/Agricultural Office for
technical assistance; and
iii. Initiate corrective actions for the improvement of establishments
b. Provincial and independent/chartered City
i. Enforce the provisions of this Guidelines;
ii. Train the meat inspectors and meat butchers/meat handlers;
iii. Conduct a periodic inspection of establishments in their respective
territories to enforce adequate hygiene and sanitation according to the
provisions of this Order;
c. Livestock producers and traders:
i. Record relevant information on the health status of animals as it relates
to the objective of producing meat that is safe and suitable for human
consumption;
ii. Make available to the meat inspector the health status of animals as the
need arises;
iii. Refrain from selling or offering for slaughter, any animal exhibiting
signs of disease or abnormality; and
iv. Report any observation of animals dying or getting sick to nearest
veterinary office.
d. Lechonhouse Operators/workers
i. Ensure that these guidelines are properly complied with.
e. The NMIS as the Competent Authority:
i. Monitor the adoption of this Order;
ii. Provide capacity-building interventions to the Provincial Meat
Inspection Service (PMIS);
iii. Support the training of City/Municipality Meat Inspection Service by the
PMIS;
iv. Monitor and evaluate the training activity conducted by the PMIS;
v. Monitor and evaluate the adoption of this Order in provinces, cities, and
municipalities;
vi. Extend technical assistance as may be needed to facilitate the adoption
of this Order.
Section 27
ADDITIONAL REGULATIONS
The national, provincial, city or municipal government may adopt and promulgate
other regulations as maybe necessary to ensure the production of clean, safe, and
wholesome meat.
14 643 644 645 646 647 648 649 650 651 652 653 654 655 656 657 658 659 660 661 662 663 664 665 666 667 668 669 Section 28
EFFECTIVITY
This order shall take effect fifteen (15) days after its publication in a news paper of
national circulation or in the Official Gazette or its filing with the UP Law Center.
APPROVED:
PROCESO J ALCALA
Secretary
RECOMMENDED BY:
DR MINDA S MANANTAN
Executive Director
National Meat Inspection Service
References:
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