FROM FARM TO Copyright@2024

By SUSAN P. GARCIA ALBARIO

FORK: All rights reserved.

No part of this book may be reproduced,
Ensuring Meat Safety In any form or by any means,
Compliance Without permission in writing from the author/publisher.

Published by:
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SUSAN P. GARCIA ALBARIO Block 10 Lot 27 University Homes
Professor III Cawayan, Catarman, Northern Samar
Registered Medical Technologist Philippines
Master in Management in Health Administration
PhD Development Administration ISBN:
Juris Doctor
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 the Philippines, Local Government Code of 1991 ( R.A.
7160) , The Code on Sanitation in the Philippines (P.D.
PREFACE 856), The Meat Inspection Code of the Philippines
The 1987 Philippine Constitution empowers the (R.A. 9296) and the Food Safety Act of 2013 (R.A.
state to promote public welfare, public health, and 10611) , and outlines the roles of regulatory bodies
public safety, emphasizing the right to health and like the National Meat Inspection Service and the Food
consumers protection against unsafe products. In and Drug Administration and the Local Government
response to global meat demand and the importance Unit. It also confronts challenges in the industry, from
of the meat industry in the Philippines, the state seeks resource limitations to enforcement difficulties, while
to establish comprehensive regulations that ensure presenting case studies that highlight successful
the production and distribution of safe and high- compliance and lessons learned from non-compliance.
quality meat from farms to consumers. Overall, the author aims to equip various
stakeholders : students, researchers, farmers,
"Farm to Fork: Ensuring Meat Safety
processors, food safety professionals, and
Compliance" serves as a thorough guide that policymakers with the knowledge necessary for
elucidates the regulations, practices, and standards ensuring meat safety, fostering a collaborative
integral to meat safety in the Philippines. Drawing on approach towards a more sustainable and safe meat
extensive research and collaboration with experts, industry in the Philippines.
from the academe and regulatory agencies, the book
details the meat production process, beginning with
Good Agricultural Practices (GAP) on farms and SUSAN P. GARCIA ALBARIO, RMT,PhD JD
University of Eastern Philippines
extending to Hazard Analysis and Critical Control
June 11, 2024
Points (HACCP) in slaughterhouses and distribution
networks.

The book delves into the legislative framework

governing meat safety, including pivotal laws such as
the R.A. 7394 otherwise known as Consumer Act of
 the author to collaborate with the office through the
utilization of the agency materials and resource
references, as endorsed by the very supportive
Regional Technical Director of NMIS Region VIII, Dr.
Eduardo Glendon A. Alvarez as well as the kind
assistance of Dr. Jude N. Padasas, Senior Meat
Control Officer, Training/ Meat Standard Development
and Consumer Protection Division.
ACKNOWLEDGEMENT To DOH-EV CHD through Dr. Ludina Ma. Lerio
Lebeco-Insigne, Medical Officer III, Food and
To the University of Eastern Philippines , for
Waterborne Diseases and Engr. Lutchie Soriano of the
giving me the privilege to express and nurture my
Environmental and Occupational Health Office for
passion for intellectual innovation . Many thanks to
providing me vital materials including Manual of
the University President, Dr. Cherry I. Ultra; the
Procedures, Sanitation Code and related documents
former Vice President for Academic Affairs, Dr. Rico D.
necessary in this project. Their commitment to
De Asis, currently the Director of UEP-Catubig; the
excellence has shaped the content of this book. Their
Vice President for Research, Development and
passion for advancing meat safety standards in the
Extension, Dr. Karina Milagros R. Cui- Lim; the Vice
Philippines is evident in every chapter.
President for External Affairs, Dr. Nelia M. Adora; the
Faculty Regent, Hon. Alfredo Tico; the former Dean of To my family:
the College of Veterinary Medicine, Dr. Nieta Colinares
My parents: Jaime & Natividad Garcia
Amit; senior CVM Faculty member and former Dean,
My husband : Tholitz
Dr. Aurelia B. Gajutos and the entire College of My siblings: Jaime, Jr.,Jessie, Jean & their
Veterinary Medicine for their support that made this families;
work possible. Jovi & Carlos
To the Executive Director of the National Meat To my love, my life, my inspiration, my children:
Inspection Service, Dr. Clarita M. Sangcal for allowing
 Jaliennes Clare (Yenz) Overview of Meat Safety Compliance in the
Jalysa Ma. Veiann (Mav) Philippines
Jaymee Ma. Sanli (Win) Application of the Constitutional Provision

1.2.a Protecting Health

Above all, my songs of praise to God, the 1.2.b Promoting Health
almighty, the King of Creation, the Source, Guide and 1.2.c Instilling Consciousness
Goal of all that is. To Him be honor and glory! And I
thank the Blessed Mother, Seat of Wisdom, for your 2. Target Audience
intercession.
2.1 Farmers
Together, we aim to promote a culture of safety, 2.2 Meat Processors
integrity and excellence in the Philippine meat 2.3 Food Safety Professionals
industry and ensure that all consumers can trust the 2.4 Policymakers
2.5 Students
food on their tables.
2.6 Food Handlers
Responsibilities of Food Handlers
2.6.a Personal Hygiene and Sanitation
TABLE OF CONTENTS 2.6.b Proper Handling and Storage of Meat
2.6.c Knowledge and Safety Standards
Prefatory Statement 2.6.d Prevention of Cross- Contamination
2.6.e Adherence to Inspection and Certification
1. Rationale Requirements
Importance of Meat Safety 2.6.f Safe Meat Processing Practices
Focus of Farm to Fork Approach 2.6.g Reporting Non-compliance
2.7.h Participation in Regular Health Check
1. 1.a Animal Health and Welfare
1. 1.b Feed Quality Chapter I: Review of the Meat Industry in the
1. 1.c Slaughter and Processing Philippines
1. 1.d Transport and Storage
1. 1.e Consumer Handling 1. History and Development
Evolution of the Meat Industry
 Current State and Economic Impact
2. Key Players II.2 Application of R.A. 7160 otherwise known as
Major Meat Producers and Processors Local
Role of Small and Medium Enterprises (SMEs) Government Code of 1991 to Meat Safety
II. 2.1 LGU Responsibilities and Meat Safety
Chapter II : Legal Framework for Meat Safety in the a. Establishment and Management of
Philippines Slaughterhouses (Section 17).
Primary Laws and Regulations b. Regulation of Public Market
II.1 Republic Act No. 7394 (The Consumer II. 2. 2 Meat Inspection and Certification
Act of ( Meat Inspection Code of the
the Philippines) Philippines)
II.1.1 General Provisions and Consumer II. 2. 3 Regulatory Powers and Enforcement
Rights ( Police power)
(Title I) II.2. 4 Public Health and Safety (Section 16)
Right to Safety II.2. 5 Public Awareness and Consumer
Right to Information Protection
II.1.2 Protection Against Deceptive, Unfair II.2. 6 Coordination with National Agencies
and II. 2.7 Revenue Generation and Allocation
Unconscionable Sales Acts (Title III) Correlation Between the Local
II. 1.3 Consumer Product Quality and Government
Safety Code and Meat Safety Law
(Title IV)
II. 1.4 Food, Drugs, Cosmetics and Devices II. 3 P.D. 856 – Code on Sanitation on the
(Title Philippines
III, Chapter II) II.3. 1 Overview of P.D. 856
II.1.5 Enforcement and Penalties II.3. 2 Applicability of P.D. 856 to Meat
II.1.6 Consumer Education and Advocacy Safety
II.1.7 Consumer Redress and Complaint II.3. 3 Correlation to other laws
Mechanism II.3. 4 Enforcement and Penalties
Correlation Between R.A. 7394 and II.3. 4 Consumer Awareness and Education
Meat Correlation of P.D. 856 to Meat Safety Laws
Safety Laws
II. 4 R.A. 9296 ( The Meat Inspection Code of the Food and Drug Administration (FDA)
Philippines Local Government Units (LGUs)
as Amended by Republic Act 10536)
II. 4. 1 Overview of R.A. 9296 Chapter III Farm Level Compliance
II. 4. 2 Application of R.A. 9296 in Meat Safety
II. 4. 3 Correlation of R.A. 9296 with other III. 1 Farm registration and Permitting
Laws III. 2 Good Agricultural Practices (GAP)
Correlation of R.A. 9296 with Meat III. 3 Animal Welfare and Health Management
Safety III. 4 Biosecurity Measure
Laws III. 5 Environmental Compliance
III. 6 Feed and Medication Monitoring
II. 5 R. A. 10611 (The Food Safety Act of 2013) III. 7 Inspection and Auditing
II. 5. 1 Overview of Food Safety Act III. 8 Slaughter and Transportation Compliance
II. 5. 2 Application of Food Safety Act in Meat III. 9 Slaughterhouse Protocol
Safety III.10 Traceability and Accountability
II. 5. 3 Correlation of Food Safety Act with III.11 Ongoing Monitoring and Training
other Meat
Safety Laws Chapter IV : Slaughterhouse and Processing Plant
II. 5. 4 Key Component of Food Safety Act Compliance
Related to
Meat Safety IV.1 Pre-Operational Requirements
Correlation Between the Food Safety Act and IV.2 Animal Welfare and Handling
Meat IV.3 Slaughter Process
Safety Laws IV.4 Post Slaughter Inspection
Key Objectives of Food Safety Act of 2013 IV.5 Processing
Salient Features of Food Safety Act of 2013 IV.6 Packaging and Labeling
Key Takeaways of Food Safety Act of 2013 IV.7 Compliance with Environmental and
Key Elements of Food Safety Act of 2013 Workers
Safety Regulations
Regulatory Bodies IV. 8 Monitoring, Auditing and Enforcement
IV. 9 Consumers Safety Measures
National Meat Inspection Service (NMIS) IV.10 Local Government Units (LGU) and
 Slaughterhouses Success Stories in Meat Safety and
Consumer
Awareness in the Philippines
Case Study 1 The Safe Meat for All”
Good Manufacturing Practices (GMP) Campaign by NMIS
Hazard Analysis and Critical Control Points Strategies and
(HACCP) Outcomes
Inspection and Auditing

Chapter V: Distribution and Retail Compliance Case Study 2 “ The Meat Safety
Guardians”
V.1 Meat Distribution and Compliance Initiative by a local
V.2 Retail Compliance NGO
V.3 Enforcement and Monitoring of Meat Strategies and Outcomes
Safety Case Study 3 “The School-Based Meat
Laws Safety
V.4 Penalties for Non-Compliance Education Program”
V.5 Consumer Awareness and Compliance Strategies and Outcomes
Cold Chain Management Lessons Learned and Gray Areas
Retail Standards Challenges and Lessons Learned from Past
Consumer Protection Education Efforts to Enhance Meat Safety in the
Philippines
Chapter VI : Consumer Safety and Awareness Lessons Learned
Informing Future Initiative
VI.1 Consumer Awareness Program On-going Efforts and Continuous
VI.2 The Role of Consumer Awareness Improvement
VI.3 Global Efforts and International in Meat Safety
Standards Emphasizing Continuous Improvement
VI.4 Public Health Campaigns
VI.4.1 Government Programs Chapter VII: Challenges and Opportunities
VI.4.2 NGO Efforts
VII.1 Current Challenges in Meat Safety
 Compliance VIII.2.1 Public and Private Sector
VII.1.1 Resource Limitations Partnership
VII.1.2 Regulatory Enforcement VIII.2.2 Technology and Traceability
VII.1.3 Global Trade and Supply Chains VIII.2.3 Training and Capacity Building
VII.1.4 Food Fraud and Adulteration
VII.1.5 Zoonotic Diseases and Pathogens VIII.3 International Meat Safety Laws and
Model
VII.2 Opportunities
VII.2.1 Digital Traceability Systems Key International Standards
VII.2.2 Smart Monitoring Devices VIII.3.1 Codex Alimentarius
VII.2.3 Mobile Applications for VIII.3.2 Sanitary and Phytosanitary (SPS)
Compliance Agreement-WTO
VII.2.4 Strengthened International VIII.3.3 European Union (EU) Food Safety
Cooperation Regulations
VII.2.5 Public Awareness Education
VII.2.6 Legislative Reform and Strong VIII.4 Model Compliance Strategies in
Standards International Context
VIII.5 Successful Model Compliance
VII.3 Policy Recommendations Example
VII.3.1 Strengthening Regulatory VIII.6 Impact of Non-Compliance
Framework VIII.7 Legal and Economic Repercussions
VII.3.2 Enhancing Capacity Building
VII.3.3 Public-Private Partnership Conclusion
VII.3.4 Community Engagement and Appendices
Education Glossary of Terms
List of Relevant Philippines Laws and Regulations
Chapter VIII Case Studies Contact Information for Regulatory Bodies in the
Philippines and Abroad
VIII.1 Compliance Mechanism Additional Resources for Further Reading
Bibliography
VIII.2 Model Compliance Strategies in the
Philippines
“Food Safety, particularly meat safety, is a
shared responsibility. We each have to do our
part to keep and maintain safety in our
locality, and in the entire country, to ensure
the health and wellness of all consumers.”

WILLIAM DOLLENTE DAR, PhD

Former Secretary, Department of
Agriculture
(48th Anniversary of the DA-NMIS, October 20,
2020, Quezon City, Philippines)

PREFATORY STATEMENT
1. Rationale

Importance of Meat Safety

 Ensuring the safety of meat and meat products From Farm to Fork
is paramount for several reasons. First and foremost,
A comprehensive approach to ensuring food
it protects public health, it caters public safety and
safety and quality throughout the entire food
promote public welfare. Unsafe meat can harbor
production process, particularly in the meat industry.
harmful bacteria, viruses, and parasites that can lead
It encompasses every step of the food chain, starting
to foodborne illnesses. These illnesses range from
from how animals are raised on farms to how meat
mild gastrointestinal disturbances to severe and life-
products are processed, transported, stored and
threatening conditions. By prioritizing meat safety, we
finally delivered to consumer’s table. From farm to
can significantly reduce the incidence of these
fork - as described pursuant to Rule 1.3, Article I of
diseases, thereby safeguarding the health of
Joint DA-DOH Administrative Order No. 2015-0007 , 20
consumers.
February 2015, the Implementing Rules and
Additionally, meat safety has economic Regulation of Republic Act 10611 otherwise known as
implications. Outbreaks of foodborne illnesses can the Food Safety Act of 2013.
lead to costly recalls, loss of consumer confidence,
In terms of meat safety, the Farm to Fork
and financial losses for producers and retailers.
approach focuses on:
Moreover, they can result in substantial public health
costs and productivity losses. Ensuring that meat 1. 1.a Animal Health and Welfare – ensuring
products are safe from the farm to fork helps to animals are raised in healthy, hygienic conditions to
maintain a stable and profitable meat industry. prevent diseases and contamination.

The safety of meat also has broader societal 1. 1.b Feed Quality – monitoring the feeds given
impacts. Safe meat practices contribute to food to animals, ensuring it is safe and free from
security by ensuring a reliable supply of contaminants like chemicals or harmful pathogens.
uncontaminated meat products. They also play a role
1. 1.c Slaughter and Processing – maintaining
in maintaining animal welfare standards and
strict hygiene and safety protocols in
environmental sustainability, as proper handling and
slaughterhouses to prevent contamination of
processing methods reduce waste and pollution.
 meat with harmful bacteria such as Escherichia “ The State shall protect and promote the right
coli or Salmonella. to health of the people and instill consciousness
among them.”
1. 1.d Transport and Storage – controlling
temperature and hygiene during the transportation In relation to meat safety, this provision means
and storage of meat to prevent spoilage and that the government has a responsibility to ensure
contamination. that the meat consumed by the population is safe and
healthy. Here’s how it applies:
1. 1.e Consumer Handling – educating
consumers about proper storage, cooking, and 1.2a Protecting Health: The government is
handling of meat to reduce the risk of food borne tasked with ensuring that meat products sold in the
illnesses. market do not pose health risks to consumers. This
includes regulating the processes of meat production,
This holistic approach aims to protect
slaughtering, processing, and distribution to prevent
consumers from
contamination or the spread of diseases like
food borne hazard by maintaining safety at every
salmonella or African swine fever.
stage.
1.2b Promoting Health: Beyond just protection,
Overview of Meat Safety Compliance in the Philippines the state is also expected to promote practices that
enhance food safety and public health. This can
The Philippines has made significant strides in include setting standards for meat safety, inspecting
establishing a regulatory framework to ensure meat meat products, ensuring hygienic practices in
safety. This framework is governed by various laws slaughterhouses and markets, and educating the
and regulations that aim to protect consumers and public on safe meat consumption and preparation.
maintain high standards within the meat industry.
1.2c Instilling Consciousness: The state must
The constitutional basis for the law is provided also raise awareness among people about the
under Section 15, Article II of the 1987 Philippine importance of food safety, including meat. This could
Constitution, which says: involve public health campaigns on how to identify
safe meat, proper cooking techniques, and the risks Republic Act No. 9296 (The Meat Inspection
associated with unsafe meat consumption. Code of the Philippines) as Amended by Republic Act
10536:
Overall, the provision emphasizes the state's
role in safeguarding public health through the This law which was enacted in 2003 provides
regulation of food safety, including ensuring that meat the basis for the establishment and operation of a
consumed by Filipinos is free from contaminants and comprehensive meat inspection system in the
produced under healthy, sanitary conditions. country. It covers various aspects of meat safety,
including the inspection of animals before and after
On the other hand, the following are other laws
slaughter, the processing and handling of meat
and regulations that are vital in meat safety:
products to ensure their safety and quality for public
Republic Act 7394 otherwise known as the consumption and the maintenance of hygienic
Consumer Act of the Philippines requires the standards in slaughterhouses and meat processing
Department of Agriculture to provide safety and facilities. It established the regulatory framework for
quality standards for consumer products related to the operation of slaughterhouses, meat inspection
agriculture including meat to assure the protection of services, and the accreditation of meat establishments
the public against unreasonable risks of injury and in the country. National Meat Inspection Service
hazard to health. (NMIS) is the primary regulatory body responsible for
enforcing this law.
Republic Act 7160 otherwise known as The Local
Government Code of 1991 requires the Provincial, Republic Act No. 10611 (The Food Safety Act of
Municipal and City Governments to regulate the 2013):
preparation and sale of food stuff such as meat for
This act was enacted in the Philippines to protect
public consumption.
consumer’s health and promote fair trade practices
The Presidential Decree 856, The Code of by establishing standards for food safety. The law
Sanitation of the Philippines provide for the sanitary creates a more comprehensive and systematic
requirements in the operation of markets approach to food safety across the entire food supply
chain, from production and handling to processing,
distribution, and consumption. It aims to strengthen penalties, and gain certifications that can improve
the food safety regulatory system in the Philippines. It market access and consumer’s trust.
mandates the establishment of a unified food safety
2.2 Meat Processors
regulatory framework, covering the entire food supply
chain, from primary production to consumption. The Meat processors play a critical role in converting
Food Safety Act emphasizes the importance of risk- livestock into safe, consumable meat products. This
based and science-based approaches in managing book will offer detailed guidance on Good
food safety hazards. Manufacturing Practices (GMP) and the principles of
Hazard Analysis and Critical Control Points (HACCP),
2. Target Audience
which are essential for ensuring meat safety during
slaughtering, processing, packaging, and storage.
2.1 Farmers
Meat processors will learn about the inspection and
Farmers are the foundational link in the meat
audit processes conducted by the National Meat
production chain. They are responsible for the
Inspection Service (NMIS) and other regulatory bodies.
breeding, raising, and initial handling of livestock,
Understanding these processes will help them prepare
which directly influences the quality and safety of
for inspections, maintain compliance, and implement
meat products. This book will provide farmers with
corrective actions when necessary. The book will also
essential knowledge on Good Agricultural Practices
provide case studies and examples of successful
(GAP) that ensure animal health and welfare, prevent
compliance models to illustrate best practices and
diseases, and maintain sanitary conditions on farms.
common pitfalls to avoid.
By following these guidelines, farmers can contribute
significantly to the overall safety of meat products. 2.3 Food Safety Professionals

Farmers will also benefit from understanding the Food safety professionals are tasked with ensuring
legal requirements and standards set by the Philippine that all stages of the meat supply chain adhere to
government, such as those outlined in the Meat safety standards. This book will serve as a
Inspection Code and Food Safety Act. This knowledge comprehensive resource for these professionals,
will help them comply with regulations, avoid providing in-depth knowledge of the legal framework,
inspection protocols, and safety standards applicable support initiatives to strengthen the meat safety
to the meat industry in the Philippines. regulatory system in the Philippines.

The book will cover advanced topics such as risk 2.5 Students
assessment, foodborne pathogen control, and the
Students pursuing careers in meat technology,
development and implementation of food safety
agriculture, veterinary science, food science, and
management systems. Food safety professionals will
related fields are the future professionals of the meat
also find valuable information on emerging
industry. This book will serve as an educational tool,
technologies and methods for improving meat safety,
providing them with a solid foundation in meat safety
as well as strategies for training and educating
principles and practices. It will cover the entire meat
stakeholders throughout the supply chain.
supply chain, from farm to fork, and explain the
2.4 Policy Makers importance of each stage in ensuring the safety and
quality of meat products.
Policy makers play a crucial role in shaping the
regulatory environment for meat safety. This book will Students will gain a comprehensive understanding
provide them with a thorough understanding of the of the legal and regulatory framework in the
current laws and regulations governing the meat Philippines, as well as practical knowledge on
industry in the Philippines. It will also highlight the implementing food safety measures. The book will
challenges and opportunities in enforcing these also include study questions, case studies, and
regulations and suggest policy recommendations to discussion topics to facilitate learning and encourage
enhance meat safety compliance. critical thinking. By preparing students with this
knowledge, the book aims to contribute to the
Policy makers will benefit from insights into
development of a new generation of skilled and
international best practices and comparative analyses
knowledgeable professionals dedicated to ensuring
of meat safety frameworks from other countries. This
meat safety.
information can hasten the development of more
effective policies and regulations, promote This explains how the book will cater to the specific
harmonization with international standards, and needs and interests of its target audience, providing
them with the knowledge and tools necessary to Food handlers must be trained in and familiar
ensure meat safety compliance in the Philippines. with food safety regulations, including the safe
handling, processing, and preparation of meat. This
2.6 Food handlers
helps ensure compliance with local and national food
Food handlers play a critical role in ensuring safety laws.
meat safety, as their practices directly affect the
2.6d Prevention of Cross-Contamination
quality and safety of meat products. In the context of
laws related to meat safety, such as the Food Safety They must take precautions to avoid cross-
Act of 2013 (RA 10611) and the Meat Inspection Code contamination between raw meat and other food
of the Philippines (RA 9296, as amended by RA items, utensils, and surfaces. This is particularly
10536), food handlers have several important important for preventing foodborne illnesses such as
responsibilities: salmonella and E. coli infections.

2.6a Personal Hygiene and Sanitation 2.6e Adherence to Inspection and Certification
Requirements
Food handlers must maintain high standards of
personal hygiene, including frequent hand washing, Food handlers must ensure that only meat
wearing clean clothing, and using protective gear inspected and certified by proper authorities (such as
(gloves, hairnets, etc.). This is critical to prevent NMIS-certified products) is used and sold. They are
contamination of meat products. responsible for ensuring that the meat they handle
has undergone proper inspection and complies with
2.6b Proper Handling and Storage of Meat
safety standards.
Meat handlers are required to follow protocols
2.6f Safe Meat Processing Practices
for safe meat handling and storage. This includes
maintaining the correct temperatures during Food handlers involved in meat processing must
transportation, storage, and display to prevent follow approved procedures for slaughtering,
bacterial growth and spoilage. butchering, and packaging meat. The equipment used
must be regularly cleaned and sanitized to ensure
2.6c Knowledge of Safety Standards
safety.
 2.6g Reporting Non-compliance

Food handlers have a duty to report any non-

compliance or breaches in meat safety laws. This
include identifying and reporting spoiled or
contaminated meat products that could pose a health
risk.
CHAPTER I: REVIEW OF THE MEAT
INDUSTRY IN THE PHILIPPINES
2.6h Participation in Regular Health Checks History and Development
Under local laws and ordinances, food handlers Evolution of the Meat Industry
may be required to undergo regular medical
examinations to ensure they are not carrier of disease The meat industry in the Philippines has a long
that could be transmitted through food handling. and rich history, tracing back to the pre-colonial
period when indigenous communities practiced
2.6i Training and Certification traditional methods of animal husbandry and meat
preservation. During the Spanish colonization, new
Food Handlers must often undergo training and
certification in food safety. This includes attending livestock breeds and butchery techniques were
seminar and passing health and safety tests to ensure introduced, which significantly influenced local
they understand proper meat handling protocols and practices. The American colonization further
comply with local and national food safety regulations. modernized the industry with the introduction of
advanced agricultural practices and technologies.
By following these guidelines and regulations,
food handlers help maintain the safety and quality of In the mid-20th century, the Philippine meat
meat products, thereby protecting public health and industry began to industrialize. The establishment of
ensuring compliance with meat safety laws. commercial livestock farms, slaughterhouses, and
meat processing plants marked a significant shift from
subsistence farming to commercial production. The
government also started to implement regulations to regulatory bodies, such as the National Meat
ensure meat safety and quality, laying the Inspection Service (NMIS), the Local Government Unit
groundwork for the contemporary meat industry. and the Food and Drug Administration (FDA), play
crucial roles in maintaining industry standards.
The late 20th and early 21st centuries saw
Despite challenges such as disease outbreaks,
further advancements with the adoption of modern
fluctuating feed costs, and competition from imported
technologies, improved breeding techniques, and
meat, the industry continues to thrive and adapt.
better disease management practices. The industry
also expanded its export markets, contributing to the Key Players
country’s economic growth.
Major Meat Producers and Processors
Current State and Economic Impact
The meat industry in the Philippines is a
Today, the meat industry is a vital sector of the significant sector of the country’s economy to both
Philippine economy. It includes the production of pork, domestic consumption and employment. It comprises
chicken, beef, and other meat products, with pork and several major producers and processors that dominate
chicken being the most consumed meats. The industry the market.Here are the major meat industries in the
supports millions of jobs, from farming and processing Philippines:
to distribution and retail.
Pork Industry
The economic impact of the meat industry is
Pork is the most consumed meat in the
substantial. It contributes significantly to the Gross
Philippines, accounting for about 60% of total meat
Domestic Product (GDP) and provides livelihood
consumption. The country has a large swine
opportunities for rural communities. The export of
production industry, with many backyard farms and
meat products, although still developing, has shown
commercial hog farms.
promising growth, with the Philippines exporting pork,
chicken, and processed meat to various countries. Major players in the pork industry include:
Monterey Food Corporation ( a subsidiary of San
The industry is regulated by a comprehensive
Miguel Corporation), Robina Farms (part of Universal
legal framework to ensure food safety and quality. Key
Robina Corporation), North Start Meat Merchants,
Foremost Farms, Pilmico Food Corporation (part of The processed meat sector includes a wide
the Aboitiz Group). range of products such as hotdogs, sausages, ham,
tocino, bacon and canned meat products. Major player
Poultry Industry
in the processed meat industry includes: San Miguel
The poultry industry is the second largest in the Pure Food (known for brand like Pure Food and
Philippines, particularly for chicken meat, which is Magnolia), CDO Food Sphere, Inc., Virginia Food, Inc.,
widely consumed across the country. The industry is Swift Food, Inc., King Sue Ham & Sausages Co., Inc.,
dominated by both broiler and layer chicken products. Century Pacific Food Inc. (known for Century Tuna but
Major poultry producers include: San Miguel Food, Inc. do produced processed meat.)
(under San Miguel Corporation), Bounty Agro
Carabao Meat (Buffalo) Industry
Ventures, Inc. ( Bounty Fresh), Vitarich Corporation,
Magnolia Chicken, Chooks to Go (from Bounty Agro The Philippines also has a niche market for
Ventures). carabao meat (buffalo), which is considered a delicacy
in some region particularly in the provinces. The
Philippine Carabao Center works to develop and
Beef Industry promote the carabao industry focusing on both dairy
and meat production.
Beef consumption is lower compared to pork
and chicken, but the industry is still significant ,
focusing on both local cattle raising and imported beef
Goat Meat Industry
from countries like Australia and the United States.
Major beef producers and distributors are: Monterey Goat meat (chevon) is another niche industry,
Food Corporation, RFM Corporation, Meat World popular in some regions of the Philippines. While
International, Inc., Swift Food, Inc., as well as various smaller in scale, goat farming is important for rural
importers of Australia and America. Beef also play a livelihood. The Philippines Council for Agriculture
key role in the market. Aquatic and Natural Resources Research and
Development (PCAARRD) supports the development of
Processed Meat Industry
the goat industry, especially for small scale producers.
Meat Imports and Distribution farms, and processing plants, which adhere to
stringent safety and quality protocols.
The Philippines imports a significant amount of
meat especially pork and beef from countries like the Monterrey Meat, a subsidiary of the Aboitiz
United States, Brazil, Canada and Spain. Imported Group, focuses on providing premium pork and beef
meat is distributed to supermarkets , meat shops and products. The company emphasizes quality control
food processors. Major importers and distributors and traceability, ensuring that its products meet high
include: North Star Meat Merchants, Monterey Food standards from farm to table.
Corporation and Meat World International.
Role of Small and Medium Enterprises (SMEs)
The meat industry is a vital part of the
Small and Medium Enterprises (SMEs) play a
Philippines’ Food Sector playing a central role in both
crucial role in the Philippine meat industry. They are
domestic consumption and the livelihood of many
vital in local meat production, processing, and
Filipinos.
distribution, especially in rural areas. SMEs provide
Companies like San Miguel Foods, Inc., Bounty employment and contribute to the local economy,
Fresh Chicken, and Monterrey Meat are among the often serving markets that large corporations may not
leading players. These companies have extensive reach.
operations, including breeding, slaughtering,
SMEs face unique challenges, such as limited
processing, packaging, and distribution. San Miguel
access to capital, technology, and training. However,
Foods, Inc., for example, is one of the largest and
they are also highly adaptable and can quickly
most diversified food companies in the Philippines. It
respond to local market demands. Government
operates numerous poultry and livestock farms,
initiatives and support programs are essential in
processing plants, and distribution networks, ensuring
helping SMEs improve their operations and comply
a steady supply of meat products across the country.
with meat safety regulations.
On the other hand, Bounty Fresh Chicken, known for
its high-quality poultry products, has set industry Cooperatives and community-based enterprises
standards for chicken production. The company’s are also significant contributors. These groups often
integrated operations include hatcheries, broiler pool resources to improve efficiency and
competitiveness. By working together, they can This chapter provides a comprehensive
achieve economies of scale, access better overview of the primary laws and regulations
technologies, and improve product quality. governing meat safety in the Philippines, as well as
the roles and functions of the key regulatory bodies
The role of SMEs is crucial for achieving
involved in ensuring compliance.
inclusive growth in the meat industry. By supporting
these enterprises, the government and larger Primary Laws and Regulations
corporations can help ensure a diverse and resilient
II.1 The Consumer Act of the Philippines (R.A. 7394)
meat supply chain that benefits all stakeholders.
aims to protect consumer rights and promote
consumer welfare across various sectors, including
food safety, which directly correlates with meat safety
laws. Here's how R.A. 7394 applies to and supports
laws on meat safety:

II.1.1 General Provisions and Consumer Rights

(Title I)

The Consumer Act ensures that consumers are

protected from hazards to their health and safety. This
protection includes the safety of food products such as
meat, which falls under the scope of the Food Safety
Act of 2013 (R.A. 10611) and the Meat Inspection
Code (R.A. 9296, as amended by R.A. 10536).

Right to Safety

Consumers have the right to purchase safe meat

products, free from contamination, spoilage, or
CHAPTER II: LEGAL FRAMEWORK FOR harmful substances. The enforcement of meat safety
MEAT SAFETY IN THE PHILIPPINES
standards aligns with the right to safety enshrined in Inspection Code and the NMIS regulations, ensuring
R.A. 7394. consumers are not misled.

Right to Information

The act requires that accurate and complete II.1.3. Consumer Product Quality and Safety
information be provided about the products sold to (Title IV)
consumers. Meat products must be properly labeled,
This title of the Consumer Act emphasizes the
showing details like expiration dates, ingredients, and
establishment of standards for the safety and quality
if applicable, any risks involved in consuming the
of consumer products, including meat.
product.
Meat Inspection Requirements
II.1.2. Protection Against Deceptive, Unfair, and
Unconscionable Sales Acts (Title III) Under the Meat Inspection Code, all meat must
be inspected and certified by the National Meat
The Consumer Act prohibits deceptive sales
Inspection Service (NMIS) before being sold to
practices, which extend to the sale of meat products.
consumers. The Consumer Act supports this by
Truth in Labeling ensuring that only inspected and safe meat is
available in the market.
The Consumer Act mandates that all food
products, including meat, must have clear and Prohibition of Hazardous Meat Products
accurate labels. Misrepresentation of meat quality,
The act reinforces the removal and prohibition
origin, or safety on packaging or in advertisements is
of unsafe or hazardous meat products from the
considered deceptive and illegal.
market, preventing foodborne illnesses and
Prevention of Misleading Claims contamination that might compromise public health.

Meat producers and vendors cannot claim that II.1.4. Food, Drugs, Cosmetics, and Devices
their products are organic, halal, or free from certain (Title III, Chapter II)
substances unless verified and certified by the
relevant authorities. This aligns with the Meat
 This chapter of R.A. 7394 directly addresses food Inspection Service (NMIS) have enforcement powers to
safety, including the sale of meat products, and ensure that both general consumer protection laws
ensures that all foods sold to consumers are safe for and specific meat safety laws are followed.
consumption.
Penalties for Non-compliance
Standards for Meat Safety:
Meat producers, handlers, or vendors who
This section complements the meat safety violate safety standards, mislabel products, or engage
regulations under the Food Safety Act by requiring in deceptive practices can face sanctions under both
that all food products, including meat, must meet the Consumer Act and meat safety laws. This includes
safety standards before they are distributed and sold. fines, imprisonment, and business closure.

Regulation of Food Establishments II. 1. 6. Consumer Education and Advocacy

Food establishments that handle and sell meat, The Consumer Act mandates the promotion of
such as slaughterhouses, butcher shops, and consumer education to make people aware of their
supermarkets, are required to comply with sanitary rights and the importance of safe and high-quality
and food safety regulations. Violations can lead to products. This correlates with efforts to educate
penalties, closures, or product recalls under both the consumers about safe meat handling and purchasing
Consumer Act and meat safety laws. practices.

II.1. 5. Enforcement and Penalties Public Awareness Campaigns

The enforcement mechanisms under the Local governments and agencies like the NMIS
Consumer Act and related meat safety laws, like the and the Food and Drug Administration (FDA) conduct
Meat Inspection Code, work together to ensure campaigns on food safety, including the proper
compliance: selection and handling of meat products. This is in line
with the objectives of the Consumer Act to empower
Enforcement by Regulatory Bodies
consumers with information that enables them to
The Department of Health (DOH), Department of make safe and informed purchasing decisions.
Trade and Industry (DTI), and the National Meat
 II. 1. 7. Consumer Redress and Complaint II.2 Application of R.A. 7160 otherwise known as Local
Mechanism Government Code of 1991 to Laws on Meat Safety

The Consumer Act provides mechanisms for The Local Government Code of 1991 (Republic
consumers to seek redress if they have been sold Act No. 7160) grants Local Government Units (LGUs)
unsafe or substandard meat products. greater autonomy and responsibility in managing local
services and enforcing laws, including those related to
Filing of Complaints
meat safety. The decentralization brought by the Local
If a consumer purchases unsafe meat or falls Government Code means that LGUs play a key role in
victim to misleading claims, they can file a complaint ensuring food safety and protecting public health
with the DTI, DOH, or NMIS. These agencies are within their jurisdictions. Here’s how the Local
responsible for investigating complaints, recalling Government Code applies to and correlates with laws
unsafe products, and ensuring consumer protection. on meat safety:

Correlation Between R.A. 7394 and Meat Safety Laws II.2. 1. LGU Responsibilities and Meat Safety

R.A. 7394, the Consumer Act of the Philippines, The Local Government Code assigns LGUs with
works in tandem with meat safety laws to ensure that important roles in regulating and overseeing local
consumers are protected from unsafe meat products markets, slaughterhouses, and food establishments,
and are provided with truthful, accurate information. which directly impact meat safety:
Both laws promote public health and safety by
a. Establishment and Management of
enforcing strict standards for meat production,
Slaughterhouses (Section 17)
processing, and sale. The Consumer Act’s focus on
consumer rights, product safety, and honest labeling LGUs are empowered to construct, operate, and
reinforces the objectives of meat safety laws, creating maintain slaughterhouses (abattoirs). These facilities
a comprehensive legal framework that ensures meat must meet national standards for sanitation and
products in the market are safe, properly labeled, and safety as mandated by the Meat Inspection Code of
of high quality. the Philippines (RA 9296, as amended by RA 10536)
and the Food Safety Act of 2013 (RA 10611).
Meat Inspection safety laws. This includes maintaining the required
temperature for refrigeration and preventing
LGUs, through their veterinary offices or
contamination.
agricultural offices, are responsible for ensuring that
animals slaughtered in these facilities are inspected Sanitary Conditions
and certified as safe for human consumption. They
The Local Government Code obliges LGUs to
must coordinate with the National Meat Inspection
keep public markets clean and ensure that meat stalls
Service (NMIS) to enforce these standards.
are properly sanitized, as required by laws like RA
Slaughterhouse Sanitation 10611 (Food Safety Act) and PD 856 (Sanitation
Code).
The Local Government Code mandates LGUs to
ensure that slaughterhouses comply with public health II.2.2. Meat Inspection and Certification (Meat
and sanitation standards as provided in the Code on Inspection Code of the Philippines)
Sanitation of the Philippines (PD 856). This involves
The Meat Inspection Code delegates certain
maintaining cleanliness, proper waste disposal, and
meat inspection functions to LGUs, particularly for
adherence to hygienic practices to prevent
locally distributed meat. Under the Local Government
contamination of meat.
Code, LGUs are responsible for conducting inspections
at local slaughterhouses and meat establishments
within their jurisdiction, with support from the NMIS.
b. Regulation of Public Markets (Section 17)

LGUs manage and regulate public markets,

where meat is often sold. They are responsible for Ensuring Compliance with National Standards
ensuring that vendors adhere to meat safety
LGUs must ensure that meat sold in their
standards, including:
jurisdictions has undergone inspection and is certified
Proper Handling and Storage of Meat safe. This involves training local meat inspectors and
requiring meat establishments to comply with the
LGUs must ensure that market vendors handle
standards set by the NMIS.
and store meat in accordance with national food
Issuance of Permits and Licenses LGUs have the authority to impose penalties,
fines, and sanctions on establishments that violate
LGUs are responsible for issuing business
meat safety standards. They can close down unsafe or
permits and licenses to slaughterhouses, meat
unsanitary slaughterhouses and markets to protect
processing plants, and meat vendors. They have the
public health.
authority to suspend or revoke these permits if the
establishments violate meat safety laws. II.2. 4. Public Health and Safety (Section 16)

II.2. 3. Regulatory Powers and Enforcement The Local Government Code emphasizes the
(Police Power) general welfare of the people, giving LGUs the
mandate to ensure public health and safety. This
The Local Government Code grants LGUs the
broad mandate includes enforcing food and meat
police power to regulate businesses and enforce laws
safety regulations.
within their locality, including laws related to food and
meat safety. Health Inspections and Monitoring

Ordinances on Meat Safety LGUs are responsible for regular health

inspections of food establishments, including meat
LGUs can pass local ordinances to enforce and
vendors and slaughterhouses, to ensure they comply
supplement national laws on meat safety. For
with meat safety laws. This includes monitoring the
example, they can impose stricter requirements on
conditions under which meat is handled, stored, and
meat handling, regulate the operation of meat
sold.
vendors, and ensure compliance with sanitation
standards in local markets. Disease Prevention

LGUs play a role in preventing foodborne

diseases by ensuring that all meat products sold in
their jurisdiction are safe and free from contamination.
Penalties and Enforcement This aligns with national goals under the Food Safety
Act.
 II.2. 5. Public Awareness and Consumer LGUs often collaborate with the NMIS for
Protection inspections of slaughterhouses and meat processing
establishments. This ensures that both national and
LGUs, under the Local Government Code, are
local standards for meat safety are upheld.
also tasked with promoting consumer protection and
public awareness on issues such as food and meat Joint Efforts in Disease Control
safety.
LGUs coordinate with the NMIS and DOH in
Consumer Education Campaigns cases of outbreaks of foodborne illnesses related to
contaminated meat. They assist in recalling unsafe
LGUs can conduct information campaigns to
products and preventing further distribution.
educate the public and local businesses about proper
meat handling practices and food safety measures, in II.2. 7. Revenue Generation and Allocation
line with national initiatives like those of the Food and
Under the Local Government Code, LGUs are
Drug Administration (FDA) and the NMIS.
given the authority to generate revenue from the
Consumer Rights operation of slaughterhouses, markets, and other
meat-related businesses. This revenue can be used to
LGUs are responsible for protecting consumers
improve facilities and enhance enforcement of meat
from unsafe meat products. They ensure that
safety laws.
consumers have access to safe meat and that vendors
follow the appropriate safety protocols. Improvement of Infrastructure

II.2. 6. Coordination with National Agencies Funds generated from the operation of
slaughterhouses and markets can be used to upgrade
The Local Government Code encourages LGUs
infrastructure and ensure that these facilities meet the
to work in coordination with national agencies, such as
required sanitary and safety standards.
the NMIS, Department of Agriculture (DA), and the
Department of Health (DOH), in enforcing meat safety Support for Meat Inspection Services
laws.

Collaborative Inspections
 Revenue can also support local meat inspection LGUs are responsible for implementing national
services, ensuring that LGUs have adequate personnel laws and regulations related to meat safety, such as
and resources to enforce meat safety laws. the Meat Inspection Code of the Philippines (Republic
Act No. 9296, as amended by RA 10536) and the Food
Safety Act of 2013 (RA 10611).

2. Meat Inspection
Correlation Between the Local Government Code and
LGUs are tasked with conducting meat
Meat Safety Laws
inspections at slaughterhouses and meat processing
The Local Government Code of 1991 is a key plants within their jurisdiction. They ensure that only
piece of legislation that decentralizes the enforcement meat that has passed inspection is allowed to be sold
of meat safety laws, placing significant responsibility to the public.
on LGUs. Through their roles in managing
3. Issuance of Permits and Licenses
slaughterhouses, public markets, and enforcing food
safety regulations, LGUs work in conjunction with LGUs issue business permits and licenses to
national laws like the Meat Inspection Code and the slaughterhouses, meat vendors, and meat processing
Food Safety Act to ensure that meat sold within their establishments. These permits are essential for legal
jurisdictions is safe for consumption. By exercising operation and are only granted if the establishments
regulatory power, enforcing penalties, and meet safety standards.
coordinating with national agencies, LGUs help
4. Monitoring and Surveillance
maintain public health and safety in the meat
industry. LGUs monitor meat handling and processing
activities to ensure compliance with safety standards.
Local Government Units (LGUs) play a crucial
This includes regular inspections of markets,
role in meat safety in the Philippines. Their
slaughterhouses, and other meat distribution
responsibilities include the following:
channels.
1. Implementation of National Policies
5. Regulation of Slaughterhouses
 LGUs are responsible for establishing, II. 3 Presidential Decree No. 856, also known as the
maintaining, and operating public slaughterhouses. Code on Sanitation of the Philippines plays an
They ensure that these facilities comply with sanitary important role in public health and sanitation, and it
and safety standards. has significant applicability and correlation to laws on
meat safety. This decree complements other laws like
6. Public Awareness and Education
the Food Safety Act of 2013 (R.A. 10611) and the Meat
LGUs conduct public information campaigns to Inspection Code (R.A. 9296, as amended by R.A.
educate consumers and vendors about meat safety 10536).
practices, proper handling, and potential health risks.
Salient provisions of the law and how they relate to
7. Enforcement meat safety:

LGUs have the authority to impose sanctions on 11.3.1. Overview of PD 856: The Code on
establishments that violate meat safety regulations. Sanitation of the Philippines
This includes the power to close down facilities, PD 856 was issued to protect and promote the
confiscate unsafe meat products, and file charges health of the people by regulating various sanitation-
against violators. related activities, which include food safety, meat
handling, slaughterhouse operations, and food
8. Coordination with National Agencies establishments. Its objectives focus on maintaining
LGUs work in coordination with national hygienic practices in all aspects of food production
agencies like the National Meat Inspection Service and distribution.
(NMIS) to ensure that meat safety standards are 11.3. 2. Applicability of PD 856 to Meat Safety
uniformly applied and enforced across different
regions. Chapter II: Food Establishments

These roles ensure that meat products in the This chapter directly relates to meat safety as it
local market are safe for consumption and help governs the operations of establishments involved in
protect public health. food production, preparation, and distribution,
including meat establishments.
Sanitation Requirements for Food Establishments under the Meat Inspection Code, ensuring that
slaughtering practices are hygienic.
Meat shops, markets, and slaughterhouses must
comply with strict sanitary requirements to prevent Waste Disposal
contamination. PD 856 sets guidelines for food
PD 856 requires proper waste management
handling, personal hygiene of food handlers, and
systems in markets and slaughterhouses to dispose of
cleanliness of premises.
animal waste and by-products in a sanitary manner.
Safe Handling and Storage of Meat This is crucial to prevent the spread of disease and
ensure the cleanliness of meat sold to consumers.
Meat handlers are required to store meat at
appropriate temperatures and ensure that facilities Water Supply and Facilities
are clean and sanitized. This directly correlates with
Slaughterhouses and markets must have an
the provisions in the Food Safety Act and the Meat
adequate supply of potable water to ensure the
Inspection Code, which require that meat be handled
cleanliness of the facilities, equipment, and meat
in ways that prevent spoilage and contamination.
products. This provision supports meat safety by
Chapter III: Markets and Abattoirs preventing the contamination of meat with pathogens.
(Slaughterhouses)
Chapter IV: Public Markets
PD 856 specifically regulates markets and
PD 856 governs the sanitation of public markets,
slaughterhouses, which are critical points in the meat
where meat is often sold.
supply chain.
Cleanliness and Maintenance
Sanitation in Slaughterhouses
Vendors in public markets, including those who
Slaughterhouses must meet strict sanitation
sell meat, are required to follow strict hygiene
standards to prevent the contamination of meat
standards. Market stalls must be regularly cleaned,
during the slaughtering process. The National Meat
and meat products must be stored properly to avoid
Inspection Service (NMIS) enforces these standards
contamination, spoilage, and pest infestations.
Proper Meat Display and Temperature Control Meat Inspection Code of the Philippines (R.A. 9296, as
amended by R.A. 10536)
Vendors must ensure that meat is displayed in a
sanitary manner, often requiring proper refrigeration The Meat Inspection Code specifically regulates
or chilling to keep the meat safe for public the slaughtering of animals and meat inspection,
consumption. which PD 856 supports through its provisions on
sanitation and hygiene.
II. 3.3 Correlation to Other Laws on Meat Safety
Slaughterhouse Sanitation
Food Safety Act of 2013 (R.A. 10611)
Under the Meat Inspection Code,
PD 856 aligns with the Food Safety Act, which
slaughterhouses are required to follow strict
mandates the proper handling, processing, and
inspection protocols. PD 856 ensures these
storage of food, including meat, to prevent foodborne
establishments meet hygienic standards, reinforcing
illnesses.
the Meat Inspection Code’s focus on keeping the meat
Hazard Prevention supply safe from contamination.

PD 856 contributes to the prevention of hazards Coordination with NMIS

in meat production and distribution, ensuring sanitary
PD 856 supports the National Meat Inspection
conditions that align with the Food Safety Act’s goal of
Service (NMIS) by ensuring that public health and
maintaining food safety throughout the food chain.
sanitation officers coordinate with meat inspectors to
Inspection and Certification guarantee the safety and cleanliness of meat products
in slaughterhouses and markets.
The sanitation code complements the
requirements of the Food Safety Act by ensuring that II.3. 4. Enforcement and Penalties
all food establishments handling meat are regularly
PD 856 provides the legal framework for the
inspected by sanitary officers and meet the necessary
enforcement of sanitation standards in all food-related
public health standards. Both laws promote the same
establishments, including those that handle meat.
objectives: to protect consumers from foodborne
Sanitation officers, together with NMIS inspectors,
illnesses and ensure safe food products.
ensure that businesses comply with the law, and safe meat handling, and compliance with laws like the
penalties are imposed on establishments that fail to Meat Inspection Code.
meet the required standards.
Correlation of PD 856 to Meat Safety Laws
Inspections and Compliance
In summary, PD 856 serves as a foundational
Regular inspections are carried out under both law that ensures the sanitation and hygiene of
PD 856 and the Meat Inspection Code. Non- establishments involved in the meat supply chain. It
compliance with the sanitation code can result in closely correlates with the Meat Inspection Code and
fines, the closure of establishments, or the the Food Safety Act by enforcing public health and
confiscation of meat that is deemed unsafe or sanitation standards, particularly in slaughterhouses,
improperly handled. markets, and meat handling facilities. The decree
complements these meat safety laws by addressing
Support for Public Health
critical aspects such as sanitation, proper waste
By enforcing proper sanitation in markets and disposal, safe handling, and ensuring that all food-
slaughterhouses, PD 856 helps safeguard public related establishments meet stringent public health
health, ensuring that meat sold to consumers is free requirements. Together, these laws provide a
from contamination. This aligns with the goal of meat comprehensive framework that protects consumers
safety laws to protect consumers from foodborne and ensures that meat products in the Philippines are
illnesses. safe for consumption.

II.3.5. Consumer Awareness and Education II.4 Republic Act No. 9296 (The Meat Inspection Code
of the Philippines) as Amended by Republic Act 10536
PD 856 also helps raise awareness about the
importance of sanitation in food handling, including Republic Act No. 9296, also known as the Meat
meat. Public health campaigns, often led by local Inspection Code of the Philippines, is one of the most
government units (LGUs) and sanitary officers, significant laws related to meat safety in the country.
educate meat handlers, vendors, and consumers This law was enacted to ensure the safety and quality
about proper hygiene practices, the importance of of meat and meat products for public consumption by
regulating the inspection, processing, and distribution
of meat. It was later amended by R.A. 10536 to The law mandates ante-mortem inspections
strengthen and update its provisions. (before slaughter) and post-mortem inspections (after
slaughter) to detect any diseases or abnormalities
Here’s how R.A. 9296 applies to and correlates
that could make the meat unfit for consumption.
with other meat safety laws:
Issuance of Meat Inspection Certificates
II.4.1 Overview of R.A. 9296: Meat Inspection
Code of the Philippines Meat that passes inspection is issued a Meat
Inspection Certificate (MIC) by the NMIS or an
R.A. 9296 governs all aspects of meat
accredited local authority. This certification indicates
inspection, handling, processing, and distribution in
that the meat is safe and fit for human consumption.
the Philippines. The law outlines the responsibilities of
the National Meat Inspection Service (NMIS) and sets b. Regulation of Slaughterhouses and Meat
the standards for the safe handling of meat Establishments
throughout the production and supply chain.
R.A. 9296 regulates the construction, operation,
II. 4. 2 Application of R.A. 9296 in Meat Safety and maintenance of slaughterhouses, dressing plants,
and meat processing establishments.
R.A. 9296 provides the legal framework for
ensuring that meat products in the Philippines meet Standards for Slaughterhouses
the necessary safety and quality standards. Its
All slaughterhouses must meet the standards
application spans multiple aspects of meat safety:
set by the NMIS in terms of hygiene, equipment, and
a. Meat Inspection and Certification facilities. This ensures that the slaughtering process
does not contaminate the meat.
One of the primary applications of R.A. 9296 is
the mandatory inspection of all meat animals before Classification of Slaughterhouses
and after slaughter to ensure that only safe and
The law classifies slaughterhouses into
wholesome meat reaches consumers.
categories based on their compliance with national
Ante-Mortem and Post-Mortem Inspections standards. Only accredited slaughterhouses are
allowed to operate and process meat for public The law imposes penalties on those who violate
consumptions. meat safety regulations. Establishments that do not
comply with meat safety standards can face fines,
c. Control of Meat Transport and Distribution
closure, or revocation of their licenses.
The law applies to the proper handling, storage,
Authority of Meat Inspectors
and transport of meat products to ensure that they
remain safe during distribution. Certified meat inspectors are empowered by
R.A. 9296 to conduct routine inspections and ensure
Cold Chain Management
that all meat products meet the necessary safety
Meat must be stored and transported under requirements.
controlled conditions to prevent spoilage and
II.4.3. Correlation of R.A. 9296 with Other Meat
contamination. R.A. 9296 ensures that meat handlers
Safety Laws
adhere to cold chain requirements, from
slaughterhouses to retail markets. a. Food Safety Act of 2013 (R.A. 10611)

Seizure and Confiscation R.A. 9296 works in tandem with the Food Safety
Act to ensure that all food products, including meat,
If meat is found to be unsafe or improperly
are safe for consumption.
handled, the NMIS and local authorities have the
power to seize and confiscate the product to protect Integrated Food Safety System
consumers.
The Food Safety Act establishes a
d. Enforcement and Monitoring comprehensive food safety system that includes meat
safety. While the Food Safety Act sets the broader
R.A. 9296 gives the NMIS and other regulatory
framework, R.A. 9296 provides the specific rules and
agencies the authority to enforce meat safety
processes for inspecting and regulating meat.
regulations through regular inspections, monitoring,
and audits of meat establishments. Roles of Regulatory Bodies

Penalties for Non-Compliance

 The Food Safety Act outlines the responsibilities c. Local Government Code of 1991 (R.A. 7160)
of various agencies, including the NMIS, which is the
R.A. 9296 correlates with the Local Government
key body in implementing R.A. 9296. Together, these
Code as it decentralizes certain meat inspection and
laws ensure that meat safety is a coordinated effort
safety responsibilities to Local Government Units
across multiple sectors.
(LGUs).
b. Code on Sanitation of the Philippines (P.D.
LGU Role in Meat Inspection
856)
LGUs are tasked with the operation of local
R.A. 9296 correlates with the Code on Sanitation
slaughterhouses and public markets. Under R.A. 9296,
of the Philippines (P.D. 856), which regulates the
they work with the NMIS to ensure that meat products
sanitation practices in food establishments, including
sold within their jurisdictions comply with national
those handling meat.
safety standards.

Issuance of Permits and Licenses

LGUs issue business permits to meat

Sanitation in Meat Establishments establishments and have the authority to inspect and
regulate these establishments based on the provisions
R.A. 9296 requires that meat establishments,
of R.A. 9296.
such as slaughterhouses, meat markets, and
processing plants, meet sanitation standards set forth d. Consumer Act of the Philippines (R.A. 7394)
in P.D. 856. Both laws aim to prevent contamination of
R.A. 9296 supports the provisions of the
meat by enforcing hygiene protocols in facilities.
Consumer Act, which aims to protect consumers from
Waste Disposal hazardous or substandard products, including meat.

Both laws emphasize the proper disposal of Consumer Protection

animal waste and by-products, a key aspect of
The Meat Inspection Code ensures that only
maintaining the cleanliness and safety of
safe, properly inspected meat reaches consumers,
slaughterhouses.
aligning with the Consumer Act’s goal of safeguarding Correlation of R.A. 9296 with Meat Safety Laws
public health.
R.A. 9296, or the Meat Inspection Code of the
Proper Labeling and Information Philippines, is a vital law that ensures the safety,
quality, and hygiene of meat products in the country.
R.A. 9296 requires meat products to be properly
It works hand-in-hand with other laws like the Food
labeled, indicating certification, source, and handling
Safety Act, Sanitation Code, Local Government Code,
information. This correlates with the Consumer Act’s
and Consumer Act to create a comprehensive legal
provision on truth in labeling and advertising.
framework for meat safety. By regulating the
Consumer and Public Health Protection inspection, processing, and distribution of meat, R.A.
9296 helps protect consumers and maintain public
At its core, R.A. 9296 is designed to protect
health, ensuring that all meat products in the
consumers and public health by ensuring that meat
Philippines are safe, properly handled, and fit for
products are safe, of good quality, and free from
consumption.
contamination or disease.
Enacted in 2003, Republic Act No. 9296, and
Reduction of Foodborne Illnesses
amended on May 15, 2013, also known as The Meat
By mandating the inspection and certification of Inspection Code of the Philippines, is a comprehensive
meat, R.A. 9296 helps prevent the spread of law aimed at ensuring the safety and quality of meat
foodborne illnesses and ensures that only healthy and meat products. This act mandates the inspection
animals are used for meat production. of meat at all stages of production, from the farm to
the market, to prevent the distribution of unfit meat to
consumers. The Revised Implementing Rules and
Confidence in Meat Products Regulations of Republic Act No. 9296 as Amended by
R.A 10536 are provided in DA Department Circular No.
The law boosts consumer confidence by
01, Series of 2014.
ensuring that meat products in the market meet strict
safety and quality standards, reducing the risk of The Key Features of R.A. 9296, are as follows
consumers being exposed to harmful products.
 1. Establishment of the National Meat Inspection
Service (NMIS):
3. Accreditation of Meat Establishments:
NMIS is the primary agency tasked with
Slaughterhouses, meat processing plants, and meat
implementing the provisions of the law. It ensures that
retail establishments must be accredited by NMIS.
meat and meat products in both domestic and
They are subject to stringent rules on hygiene and
international trade comply with food safety standards.
sanitation.
The National Meat Inspection Service (NMIS) is
4. Penalties for Violations:
a government regulatory agency created by law to
implement policies, programs, guidelines, rules and Strict penalties are imposed on establishments
regulations pertaining to meat inspection and meat and individuals violating the code, including fines and
hygiene in order to ensure meat safety and quality suspension of business operations.
from farm to table. (Section 5.1, Chapter II DA
Amendment by R.A. 10536 (2013):
Administrative Circular No.01, Series of 2014). It is
attached to the Department of Agriculture and serves R.A. 10536, passed in 2013, amended R.A. 9296
as the sole controlling authority on all matters to further strengthen the regulatory framework and
pertaining to meat. (Sec.5, supra) enhance meat safety measures. It addresses several
gaps in the original law, introduces new standards,
2. Meat Inspection Standards:
and expands the NMIS's authority.
The law sets mandatory inspection processes for
Key Amendments in R.A. 10536:
meat and meat products from slaughtering,
processing, and transport to sale. It aims to control 1. Broader Definition of Meat Products:
and monitor food-borne diseases through sanitary
R.A. 10536 expands the definition of "meat" and
slaughterhouse practices.
"meat products" to include processed meat and by-
products intended for human consumption. This
ensures that not only fresh meat but also processed
items like sausages and cured meats are regulated.
 2. Jurisdiction and Coordination: 1. To safeguard public health by ensuring that all
meat and meat products are safe for human
The law clarifies the roles of national and local
consumption.
governments in meat inspection. Local government
units (LGUs) are tasked with enforcing the law in their 2. To regulate the meat industry and establish a
jurisdictions, under the supervision of NMIS. comprehensive inspection system to prevent the
spread of food-borne diseases.
3. Stricter Sanitary Measures:
3. To align Philippine meat safety standards with
The amendment mandates more stringent
international standards, particularly in preparation for
sanitary measures for meat establishments,
exports.
particularly slaughterhouses, cold storage facilities,
and meat transport systems. NMIS is authorized to In summary, the Meat Inspection Code of the
close down establishments that fail to comply with Philippines (R.A. 9296), as amended by R.A. 10536,
sanitation standards. establishes a comprehensive regulatory framework for
ensuring the safety, hygiene, and quality of meat
4. Strengthened Penalties:
products in the country. It strengthens the role of
R.A. 10536 increases the penalties for violations NMIS, expands the coverage to processed meats, and
to serve as a stronger deterrent. This includes higher tightens penalties for non-compliance, promoting both
fines and imprisonment for operators of non-compliant public health and the competitiveness of the local
establishments. meat industry.

5. Improved Labeling Requirements: Key provisions of the Meat Inspection Code include:

The law requires clear labeling of meat A. Ante-Mortem and Post-Mortem Inspection
products, including proper identification of the source,
Livestock must undergo thorough inspection
to provide transparency and traceability in the food
before and after slaughter to detect any signs of
supply chain.
disease or contamination. Only animals that pass
The following are the objectives of R.A. 9296 as these inspections can be processed for human
Amended by R.A. 10536. consumption.
 B. Hygienic Standards for Slaughterhouses government and the private sector to ensure that
food, including meat, is safe for consumption.
The law sets strict standards for the design,
construction, and operation of slaughterhouses to Here’s an in-depth look at the application of the
maintain hygiene and prevent contamination. Food Safety Act and its correlation with other meat
safety laws:

II.5.1. Overview of the Food Safety Act of 2013

C. Meat Handling and Transportation
(RA 10611)
The code prescribes proper handling and
The Food Safety Act serves as the legal
transportation methods to ensure that meat remains
framework for ensuring food safety in the Philippines.
safe and uncontaminated from the point of slaughter
Its objectives include:
to the point of sale.
Ensuring Food Safety
D. Licensing and Accreditation
The law ensures that food, including meat, is
All slaughterhouses, meat processing plants,
safe for human consumption and free from harmful
and meat handlers must be licensed and accredited
contaminants.
by the National Meat Inspection Service (NMIS).
Protecting Public Health
II. 5 Republic Act No. 10611 (The Food Safety Act of
2013) The law seeks to reduce the incidence of
foodborne diseases by promoting safe food handling
The Food Safety Act of 2013 (Republic Act No.
and processing.
10611) is a comprehensive law aimed at protecting
consumer health and promoting food safety by Establishing a Coordinated Food Safety System
establishing a modern and integrated regulatory
It sets up an integrated system that defines the
system. It applies to the entire food supply chain, from
roles of various government agencies in overseeing
production to consumption, including meat and meat
food safety at different stages of the food supply
products. The law outlines the responsibilities of both
chain.
 II.5. 2. Application of the Food Safety Act in Meat The Food Safety Act assigns specific
Safety responsibilities to different government agencies to
ensure the safety of meat products at various stages
The Food Safety Act applies to the entire meat
of the supply chain. These include:
production and supply chain—from the farm to the
table. It covers aspects such as production, handling, National Meat Inspection Service (NMIS)
processing, distribution, and retail of meat products.
The NMIS, under the Department of Agriculture
The key applications in meat safety include:
(DA), is the primary agency responsible for regulating
a. Farm-to-Fork Safety the safety of meat and meat products. The NMIS
oversees the inspection, certification, and monitoring
The Food Safety Act applies the "farm-to-table"
of meat in slaughterhouses, meat processing facilities,
approach to food safety, which means it addresses all
and retail markets.
stages of food production, processing, and
consumption. For meat safety, this means regulating: Food and Drug Administration (FDA)

Animal Health and Production The FDA, under the Department of Health
(DOH), is responsible for regulating processed and
Meat safety starts at the farm level, where the
prepackaged meat products. It ensures that meat
health of livestock must be monitored to prevent the
products comply with safety standards for additives,
spread of zoonotic diseases (diseases transmitted
preservatives, and labeling.
from animals to humans).
Department of Agriculture (DA) and Department
Safe Slaughter and Processing Practices
of Health (DOH): Both agencies are responsible for
The Act mandates that meat processing and developing and implementing regulations related to
slaughterhouse facilities follow stringent food safety meat safety, including handling practices,
standards, ensuring that meat is handled in a hygienic contamination control, and food safety education for
and sanitary manner. workers in the meat industry.

b. Role of Government Agencies in Meat Safety c. Hazard Analysis and Critical Control Points
(HACCP) System
 The Food Safety Act mandates the use of the allows for the swift recall of contaminated meat if a
Hazard Analysis and Critical Control Points (HACCP) foodborne illness outbreak occurs.
system for meat safety. HACCP is a risk-based
e. Regulation of Imported Meat
approach to identifying and controlling hazards at
critical points in the meat production process. The Food Safety Act also applies to imported
meat products. It requires that imported meat
Prevention of Contamination
complies with Philippine food safety standards and
HACCP helps prevent microbial, chemical, and undergoes inspection by the NMIS and other relevant
physical contamination in meat by identifying authorities before entering the market.
potential hazards at key stages in the production and
II. 5. 3. Correlation of the Food Safety Act with
processing chain, such as slaughter, packaging, and
Other Meat Safety Laws
distribution.
a. Meat Inspection Code of the Philippines (R.A.
Implementation in Meat Processing Plants
9296, as amended by R.A. 10536)
All meat processing plants are required to
The Meat Inspection Code of the Philippines
implement HACCP plans to ensure that their products
focuses specifically on meat inspection and regulation
meet food safety standards.
of slaughterhouses, while the Food Safety Act takes a
d. Foodborne Illness Monitoring broader approach, covering all food safety issues
across the supply chain. Together, these laws create a
The Food Safety Act sets up systems to monitor
robust framework for meat safety:
and track incidents of foodborne illnesses, including
those related to meat consumption. This enables quick Meat Inspection Standards
identification and response to outbreaks related to
The Meat Inspection Code (R.A. 9296) mandates
contaminated meat products.
meat inspections at slaughterhouses and meat
Traceability processing facilities, which is closely aligned with the
Food Safety Act’s goal of ensuring meat safety.
The law ensures that food products, including
meat, are traceable from production to retail. This Complementary Roles
 While R.A. 9296 is implemented mainly by the products, including meat, are safe for consumption.
NMIS and focuses on the inspection and certification The Food Safety Act supports the Consumer Act by
of meat, the Food Safety Act mandates the overall establishing stringent food safety standards and
regulation of food safety, with both the NMIS and FDA requiring that food products, including meat, meet
playing critical roles in ensuring the safety of meat these standards.
and meat products.
Consumer Protection
b. Sanitation Code of the Philippines (P.D. 856)
Both laws ensure that consumers have access to
The Sanitation Code sets general health and safe and properly labeled meat products. The Food
sanitation standards for food establishments, Safety Act requires that meat products be labeled with
including those handling meat. The Food Safety Act critical safety information, including expiration dates,
reinforces these standards by adding specific certification marks, and ingredients, which aligns with
requirements for food safety practices. the Consumer Act’s goal of truth in labeling and
advertising.
Hygiene in Meat Establishments
d. Local Government Code of 1991 (R.A. 7160)
The Food Safety Act’s implementation of
sanitation protocols in meat slaughterhouses and The Local Government Code gives Local
processing facilities correlates directly with the Government Units (LGUs) the responsibility of
standards set by the Sanitation Code. Both laws work regulating and inspecting local food establishments,
together to ensure that proper hygiene and sanitation including slaughterhouses and public markets. The
practices are followed to prevent contamination. Food Safety Act integrates the role of LGUs in
enforcing food safety regulations.

Coordination with LGUs

The Food Safety Act requires LGUs to play a

c. Consumer Act of the Philippines (R.A. 7394)
critical role in ensuring the safety of meat products
The Consumer Act aims to protect consumers sold in local markets. This includes conducting
from hazardous products and requires that food inspections of slaughterhouses and enforcing the
standards set by both the Food Safety Act and the Correlation Between the Food Safety Act and Meat
Meat Inspection Code. Safety Laws

II. 5. 4. Key Components of the Food Safety Act The Food Safety Act of 2013 is a cornerstone
Related to Meat Safety law that plays a crucial role in ensuring the safety of
meat and other food products. It correlates with other
a. Food Safety Standards
meat safety laws, such as the Meat Inspection Code,
The Food Safety Act sets the standards for the Sanitation Code, Consumer Act, and the Local
production, processing, distribution, and sale of meat Government Code, by integrating and enforcing
products. These standards aim to ensure that meat is standards that ensure the safety, hygiene, and quality
free from harmful pathogens, contaminants, and of meat throughout the supply chain.
chemicals.
Together, these laws form a comprehensive
b. Inspection and Auditing legal framework that protects public health, prevents
foodborne illnesses, and ensures that consumers have
Regular inspections and audits of meat
access to safe and high-quality meat products in the
processing plants, slaughterhouses, and retail
Philippines.
establishments are mandated under the Food Safety
Act. These inspections are conducted to ensure The Food Safety Act of 2013, or Republic Act No.
compliance with food safety laws and to identify 10611, is a landmark legislation aimed at
potential risks. strengthening the food safety regulatory system in the
Philippines. This act covers all food products, including
c. Capacity Building and Training
meat, and emphasizes a farm-to-fork approach to food
The Food Safety Act requires training and safety. The implementing Rules and Regulations of
capacity building for personnel involved in meat Republic Act 10611 are provided under Joint DA-DOH
production, processing, and distribution. This ensures Administrative Order No. 2015-0005 dated 20
that workers are knowledgeable about food safety February 2015.
protocols, HACCP implementation, and proper
The Key Objectives of R.A. 10611:
sanitation practices.
 1. Ensure Food Safety: Department of Agriculture (DA) oversees food
safety standards for agricultural products, including
Protect consumer health by preventing food-
crops, livestock, poultry, fisheries, and animal feed.
borne illnesses and hazards related to the production,
handling, and consumption of food. Department of Health (DOH) is responsible for
regulating food establishments, processed food
2. Coordinate Food Safety Regulatory Functions:
products, and the general safety of food consumed by
Harmonize and organize food safety regulatory the public.
responsibilities across various government agencies
Local Government Units (LGUs) implement food
and local government units (LGUs).
safety laws and standards at the local level, including
3. Promote Trade Practices: oversight of food establishments, slaughterhouses,
and local markets.
Ensure food safety standards are aligned with
international norms, which is particularly important for 3. Hazard Analysis and Critical Control Points
boosting trade and exports. (HACCP):

Salient Features of the Food Safety Act of 2013: The law adopts the HACCP approach, which is a
systematic preventive process to identify, evaluate,
1. Creation of the Food Safety Regulatory
and control food safety hazards from production to
System:
consumption.
The law establishes a Food Safety Regulatory
4. Mandatory Food Safety Standards:
System, which aims to unify the responsibilities of
different government agencies in managing food R.A. 10611 mandates the establishment of
safety. Three primary agencies are involved: the uniform food safety standards that cover the entire
Department of Agriculture (DA) and the Department of food supply chain. These include:
Health (DOH) and the Local Government Unit (LGU).
- Good Agricultural Practices (GAP)
2. Roles of Government Agencies:
- Good Manufacturing Practices (GMP)
 - Hazard Analysis and Critical Control Points The law establishes an integrated framework involving
national and local governments, including:
(HACCP)

- Proper labeling and traceability of food

products Food Safety Regulation Coordinating Board
(FSRCB):
5. Food Safety in Trade and Imports:
This body is responsible for coordinating the
The law promotes harmonization of domestic
efforts of different agencies in implementing food
food safety standards with international food safety
safety standards, policies, and practices.
guidelines, particularly those set by the Codex
Alimentarius Commission, to boost the - Rapid Alert System for Food and Feed
competitiveness of Philippine food products in global (RASFF):
trade.
The RASFF system ensures swift notification and
It also emphasizes the importance of ensuring response to food safety incidents or emergencies
that imported food products meet the same safety involving contaminated food and feed.
standards as locally produced ones.
8. Responsibilities of Consumers:
6. Roles of Food Business Operators (FBOs):
The law encourages consumers to take
Food business operators, from farm producers to food responsibility for food safety by educating them on
manufacturers and retailers, are held primarily proper food handling and storage practices. This
responsible for ensuring the safety and quality of their ensures that safe food reaches their tables in optimal
products. They are required to follow food safety conditions.
management systems such as HACCP, implement
9. Penalties and Enforcement:
proper labeling, ensure traceability, and comply with
hygiene and sanitation standards. The Food Safety Act establishes penalties for
violations of food safety standards, including fines,
7. Food Safety Regulatory Framework:
suspension of business operations, and even
imprisonment for severe infractions. Both the national In addition to these laws, various agencies and
agencies and LGUs are empowered to inspect food local government units (LGUs) play critical roles in
establishments, confiscate unsafe food products, and ensuring meat safety compliance. The NMIS conducts
take legal action against violators. regular inspections and audits of meat
establishments, provides technical assistance, and
10. Research and Development:
facilitates training programs for industry stakeholders.
The law mandates that government agencies The Food and Drug Administration (FDA) oversees the
engage in continuous research, technological regulation of processed meat products, ensuring that
development, and training to improve food safety they meet safety and quality standards.
practices across all sectors.
Local government units are also essential in
Key Takeaways of R.A. 10611: implementing meat safety regulations at the
grassroots level. They are responsible for licensing
Consumer Protection
and monitoring local meat markets, slaughterhouses,
The law safeguards public health by addressing and retail establishments. Their role is crucial in
food-borne illnesses and ensuring safe food from farm ensuring that meat safety standards are adhered to
to table. throughout the country.
Unified Regulatory System Despite the robust legal framework, challenges
remain. These include resource limitations,
It creates a unified, multi-agency system that
enforcement issues, and the need for continuous
coordinates efforts to regulate and oversee food
capacity-building among stakeholders. However, the
safety.
Philippine government, in collaboration with industry
International Standards players and international partners, is committed to
addressing these challenges and enhancing meat
It aligns Philippine food safety regulations with
safety compliance.
international standards, boosting the competitiveness
of local food products in the global This section provides a comprehensive
understanding of the purpose of the book,
emphasizing the importance of meat safety and The act emphasizes the importance of public
offering an overview of the regulatory framework in awareness and education on food safety issues.
the Philippines.
Regulatory Bodies
Key elements of the Food Safety Act include:
A. National Meat Inspection Service (NMIS)
Unified Food Safety Framework
The National Meat Inspection Service (NMIS) is
The act establishes a unified food safety the primary regulatory body responsible for
regulatory framework that coordinates the efforts of implementing the Meat Inspection Code of the
various government agencies to ensure food safety Philippines. Established under the Department of
across the supply chain. Agriculture, NMIS oversees the inspection and
regulation of meat and meat products to ensure they
Risk-Based and Science-Based Approaches
are safe, wholesome, and fit for human consumption.
The act mandates the use of risk assessment
Functions of NMIS include:
and scientific principles in managing food safety
hazards. 1. Inspection and Certification

Food Safety Regulations and Standards NMIS conducts ante-mortem and post-mortem
inspections of livestock, as well as regular inspections
The act provides for the development and
of slaughterhouses, meat processing plants, and cold
implementation of food safety regulations and
storage facilities.
standards, including those specific to meat and meat
products. 2. Licensing and Accreditation

Inspection and Enforcement NMIS issues licenses and accreditations to meat

establishments and handlers, ensuring they meet the
The act grants regulatory agencies the authority
required standards for meat safety.
to conduct inspections, enforce food safety
regulations, and impose penalties for non-compliance. 3. Enforcement and Compliance

Food Safety Information and Education

 NMIS enforces compliance with meat safety The FDA conducts inspections and monitors
regulations and standards, conducting audits and compliance with food safety regulations in meat
investigations as necessary. processing establishments.

4. Technical Assistance and Training 3. Product Registration and Certification

NMIS provides technical assistance and training to The FDA oversees the registration and certification
meat industry stakeholders to help them comply with of processed meat products, ensuring they meet the
meat safety regulations. required safety standards.

B. Food and Drug Administration (FDA) C. Local Government Units (LGUs)

The Food and Drug Administration (FDA) plays a Local government units (LGUs) play a vital role in
critical role in regulating processed meat products implementing meat safety regulations at the local
under the Food Safety Act of 2013. As part of the level. They are responsible for licensing and
Department of Health, the FDA ensures that monitoring local meat markets, slaughterhouses, and
processed meat products meet safety and quality retail establishments to ensure compliance with
standards before they reach consumers. national meat safety standards.

Functions of LGUs include:

Functions of the FDA include: 1. Licensing and Inspection

1. Regulation of Processed Meat LGUs issue licenses and conduct inspections of

local meat establishments to ensure they comply with
The FDA regulates the production, processing,
meat safety regulations.
packaging, and labeling of processed meat products
to ensure they are safe and accurately represented. 2. Enforcement and Compliance

2. Inspection and Monitoring LGUs enforce meat safety regulations and take
corrective actions against establishments that violate
standards.
 3. Public Health and Safety CHAPTER III FARM LEVEL COMPLIANCE

LGUs promote public health and safety by Farm Level Compliance in relation to meat
conducting awareness campaigns and providing safety laws is a critical aspect of ensuring the safety,
education on proper meat handling and food safety quality, and sustainability of the meat supply chain. It
practices. encompasses a series of measures that farmers and
livestock producers must adhere to, ensuring that
their practices align with government regulations and
standards designed to protect public health.

At the farm level, compliance begins with

animal welfare. Farmers must ensure that their
animals are raised in humane conditions, with
adequate space, proper feeding, and healthcare.
These practices are often regulated by laws such as
the Animal Welfare Act, which mandates that animals
be treated in ways that minimize unnecessary
suffering. Proper animal care is crucial because
stressed or unhealthy animals are more likely to carry
diseases that can contaminate the meat.

Another key area of farm-level compliance is

disease prevention and control. Farmers are
required to follow biosecurity measures, which include
controlling farm access, proper sanitation, and regular
veterinary inspections to prevent the spread of
diseases such as foot-and-mouth disease, avian
influenza, or mad cow disease (BSE – Bovine Serum
Encephalopathy). Compliance with vaccination
schedules and medication use is closely monitored and FDA, which ensures that slaughter and processing
under our laws which also regulates the use of meet hygiene standards to prevent contamination.
antibiotics in animal feed to prevent antibiotic
In summary, farm level compliance with meat
resistance, a major public health concern.
safety laws involves animal welfare, disease
Environmental management is also crucial. prevention, environmental management, traceability,
Similar regulations requiring farms to manage waste and proper handling and processing of livestock.
to prevent contamination of water supplies shall be These measures are critical for protecting public
complied. This means controlling manure runoff, health, maintaining consumer trust, and ensuring the
which can carry harmful bacteria like E. coli and sustainability of meat production systems.
salmonella into the water systems, eventually
The flow of procedure for Farm Level
impacting meat safety.
Compliance in the Philippines, particularly concerning
Traceability is another important aspect. meat safety, is aligned with various Philippine laws
Farms are required to maintain detailed records of and regulations that aim to ensure the safety and
their livestock, including where animals come from, quality of livestock and meat products. Here is a
their medical history, and where they are transported. breakdown of the typical flow, along with the relevant
This traceability ensures that in case of a food safety laws including Good Agricultural Practices:
issue, such as a disease outbreak or contamination,
III.1 Farm Registration and Permitting
the origin can be identified and isolated quickly. It also
ensures that animals unfit for consumption do not Farm Registration
enter the food supply chain.
Farms must be registered with the Bureau of
Lastly, adherence to slaughter and Animal Industry (BAI) under the Department of
processing guidelines is paramount. Farmers need Agriculture (DA) as required by the Animal Welfare Act
to comply with transportation and handling laws that of 1998 (Republic Act No. 8485).
ensure animals are delivered to processing facilities in
Environmental Compliance Certificates (ECC)
a manner that maintains the integrity of the meat.
This includes laws enforced by agencies like the NMIS
 For large-scale farms, an ECC is required as per identifying areas for improvement, and setting
the Philippine Environmental Impact Statement achievable goals.
System (Presidential Decree No. 1586). This certificate
Training and Education
ensures that farm operations comply with
environmental standards. Farmers and farm workers undergo training on
GAP principles, including proper animal husbandry,
III.2 Good Agricultural Practices (GAP)
disease prevention, and environmental management.
Standards and Certification Process Training programs are often provided by government
agencies, non-governmental organizations (NGOs),
Good Agricultural Practices (GAP) refer to a set
and industry associations.
of principles and standards aimed at ensuring safe
and sustainable agricultural production. In the context
of meat production, GAP focuses on maintaining high
standards of animal health, welfare, and
environmental management. By following GAP, farm Implementation
owners can maximize yields, optimize business
Farmers implement GAP practices on their
operations, and reduce production costs, all while
farms, such as proper feeding, housing, and health
minimizing their environmental impact. Adhering to
management of livestock. They also adopt measures
Good Agricultural Practices also makes it easier for
to protect the environment, such as waste
producers to supply products with the quality retailers
management and water conservation.
demand and consumers want. The certification
process for GAP involves several key steps: Monitoring and Record-Keeping

Assessment and Planning Continuous monitoring and accurate record-

keeping are essential for maintaining GAP
Farmers conduct a thorough assessment of their
certification. Farmers document their practices,
farming practices and develop a plan to align with GAP
including animal health records, feed usage, and
standards. This includes evaluating current practices,
environmental measures.
Inspection and Certification GAP certification can open up new markets and
increase competitiveness, as consumers and retailers
Accredited certification bodies conduct regular
increasingly demand high-quality, certified products.
inspections to ensure compliance with GAP standards.
Successful farms receive GAP certification, which must 5. Economic Benefits
be renewed periodically through follow-up inspections.
Implementing GAP can lead to more efficient
Benefits of GAP farming practices, reducing costs and increasing
productivity and profitability.
Implementing GAP offers numerous benefits to
farmers, consumers, and the broader community: III.3 Animal Welfare and Health Management

1. Improved Animal Health and Welfare Animal Health and Welfare Standards

GAP ensures that animals are raised in healthy and Compliance with Republic Act No. 10631, which
humane conditions, reducing the risk of disease and amended the Animal Welfare Act of 1998, ensures
improving overall welfare. that animals are raised in humane conditions. This
includes proper housing, healthcare, and
2. Enhanced Food Safety
nutrition.Ensuring high standards of animal welfare is
By adhering to GAP standards, farmers can essential for ethical and sustainable farming. Welfare
produce safer meat products, reducing the risk of standards focus on the following aspects:
foodborne illnesses and enhancing consumer
Nutrition and Feeding
confidence.
Livestock must receive a balanced diet that meets
3. Environmental Sustainability
their nutritional needs. Proper feeding practices also
GAP promotes sustainable farming practices help prevent health issues related to poor nutrition.
that protect natural resources, reduce pollution, and
Behavioral Needs
promote biodiversity.

4. Market Access and Competitiveness

 Animals' behavioral needs, such as social comprehensive health plans tailored to their specific
interaction and foraging, should be met to promote livestock.
overall well-being.
III.4 Biosecurity Measures
Housing and Environment
Biosecurity Protocols
Animals should be provided with adequate space,
Farms are required to establish biosecurity
shelter, and environmental enrichment to promote
protocols to prevent disease transmission, as
natural behaviors and reduce stress.
mandated by the Administrative Order No. 9, Series of
Veterinary Oversight 2010 (Implementing Guidelines on Good Animal
Husbandry Practices (GAHP)). This includes controlling
Farms must adhere to the rules under the RA
farm access, disinfecting equipment, and ensuring
3720 (Food, Drug, and Cosmetic Act) and RA 6675
that animals are disease-free.
(Generics Act of 1988) for the responsible use of
veterinary drugs, vaccines, and feed additives. The Biosecurity measures, such as controlling farm
farm must have a licensed veterinarian to ensure access, disinfecting equipment, and managing wildlife,
compliance with health standards. help prevent the introduction and spread of
pathogens.
Disease Prevention and Control
Disease Reporting and Monitoring
Disease prevention and control are critical
components of farm-level compliance to ensure the Farmers are required to report any disease
health and productivity of livestock. Key strategies outbreaks to the National Meat Inspection Service
include: (NMIS) or BAI, as mandated by the Animal Disease Act
(RA 8485). This is part of the government's efforts to
Vaccination and Health Programs
prevent the spread of zoonotic diseases.
Regular vaccination and health programs help
III.5 Environmental Compliance
prevent the spread of infectious diseases. Farmers
work with veterinarians to develop and implement Waste Management
 Proper waste disposal, including manure administration of antibiotics to avoid residues in meat
management and prevention of water contamination, products.
must follow the guidelines in the Clean Water Act of
III.7 Inspection and Auditing
2004 (RA 9275). This ensures that farm waste does
not pollute water sources, which could affect both the Internal Audits
environment and meat safety.
Farms should regularly conduct internal
Environmental Monitoring inspections to ensure compliance with regulations set
by DA-BAI and NMIS.
Farms must comply with the Philippine Clean Air
Act of 1999 (RA 8749) to control the release of Government Inspections
harmful gases like ammonia and methane from large
The NMIS conducts unannounced inspections of
animal farms.
farms, ensuring compliance with the Meat Inspection
III.6 Feed and Medication Monitoring Code of the Philippines (RA 9296). This includes
checking animal health, sanitation practices, and
Feed Safety Compliance
records.
The DA-BAI regulates the manufacture and
III.8 Slaughter and Transportation Compliance
distribution of animal feeds under DA Administrative
Order No. 26, Series of 2005. Livestock feed must Pre-Transport Handling
meet safety standards to prevent contamination that
Under NMIS guidelines, farms must comply with
could impact the meat supply.
the safe handling of animals during transportation to
Medication and Antibiotic Use prevent stress and injury. This is part of the Animal
Welfare Act and the Meat Inspection Code.
Compliance with DA Administrative Order No.
40, Series of 2000, ensures that only approved Transportation Laws
veterinary medicines are used. The Food Safety Act of
Ensure that vehicles used for transporting
2013 (RA 10611) also monitors the proper
animals to slaughterhouses comply with DA
Administrative Order No. 16, Series of 2001, which
covers humane animal transport and loading outbreaks, as per the RA 10611 (Food Safety Act of
standards. 2013).

Handling and Transportation Importance of Traceability

Humane handling and transportation practices Traceability is the ability to track the origin and
minimize stress and injury to animals. Farmers and history of meat products throughout the supply chain.
transporters are trained in low-stress handling It is crucial for ensuring food safety, managing disease
techniques. outbreaks, and maintaining consumer trust. Effective
traceability systems allow for the quick identification
III.9 Slaughterhouse Protocol
and isolation of contaminated products, minimizing
Ante-Mortem Inspection the impact of food safety incidents.

Before animals are slaughtered, they must Best Practices for Record-Keeping
undergo ante-mortem inspections to ensure they are
Accurate and comprehensive record-keeping is
fit for slaughter, as mandated by RA 9296.
essential for effective traceability. Best practices
Slaughterhouse Standards include:

Slaughterhouses must follow strict hygiene and 1. Detailed Animal Records

food safety practices under DA Administrative Order
Maintain records of each animal’s health,
No. 9, Series of 2003 (HACCP Implementation in
vaccination history, feeding, and breeding. This
Slaughterhouses) to prevent contamination of meat
includes individual identification tags or numbers for
products.
easy tracking.
III.10 Traceability and Accountability
2. Farm Management Records
Livestock Tracking
Document all farm management practices,
Farms must maintain records of the origin, including biosecurity measures, feed purchases, and
health status, and treatments of livestock. These environmental management actions.
records are crucial for traceability in case of disease
 3. Transaction Records Farmers maintain health records and perform regular
health checks to identify any signs of illness promptly.
Keep records of all transactions involving the sale
or transfer of animals, including buyer and seller Isolation and Quarantine
information and dates of transactions.
New or sick animals are isolated and quarantined
4. Regular Audits and Reviews to prevent the spread of disease to the rest of the
herd.
Conduct regular audits and reviews of records to
ensure accuracy and compliance with traceability Farmer Training
requirements.
Farmers and workers must undergo regular
Product Labeling training to ensure they understand and implement all
the laws and good practices, as per the DA-BAI
Proper labeling of meat products is required
guidelines and the Good Animal Husbandry Practices
under the RA 7394 (Consumer Act of the Philippines)
(GAHP).
to provide transparency about the origin and safety of
the meat. This flow ensures that farms comply with
Philippine regulations, safeguarding public health by
III.11 Ongoing Monitoring and Training
promoting responsible animal farming practices and
Continuous Monitoring meat production

Farms should continuously monitor animal The Importance of Good Agricultural Practices
health, waste management, and feed quality. This
Good Agricultural Practices is important because
includes updating their compliance practices based on
it reinforces responsible farming methods from site
new regulations or farm audits.
selection and land preparation to harvesting and
Regular Monitoring and Early Detection handling. According to the Food and Agriculture
Organization of the United Nations (FAO), GAP applies
Continuous monitoring of animal health allows for
available knowledge to address environmental,
the early detection and treatment of diseases.
economic, and social sustainability for on-farm
production and post production processes, resulting Slaughterhouses (locally called "abattoirs") and
in safe and healthy agricultural products. meat processing plants must be accredited and
Implementing Good Agricultural Practices can improve licensed by NMIS. The type of accreditation depends
the livelihood of producers and the local economy as a on whether the facility will operate locally or be
whole, contributing to fulfill national development involved in export operations.
objectives or sustainable development goals.
NMIS classifies slaughterhouses into different
When properly performed, GAP can help farm categories (A, B, C, D) based on their capability to
operators stay on top of daily job tasks and have process meat for local or international consumption.
confidence in the integrity of their procedures.
Facility Design and Equipment:

Facilities must meet structural and sanitary

standards. This includes proper ventilation, equipment
for stunning, dressing, evisceration, waste disposal,
CHAPTER IV SLAUGHTERHOUSE AND and clean water supply.
PROCESSING PLANT COMPLIANCE
A Hazard Analysis and Critical Control Points (HACCP)
In the Philippine setting, the flow and process of plan is also required, outlining how the facility will
slaughterhouse and processing plant compliance in address food safety risks.
relation to meat safety laws is governed primarily by
the National Meat Inspection Service (NMIS) under the IV. 2. Animal Welfare and Handling
Department of Agriculture (DA). The goal is to ensure Humane Slaughter and Handling
that meat is safe, hygienic, and fit for consumption,
while also complying with national and international The Animal Welfare Act of the Philippines (RA
standards. Here’s an overview of the typical 8485) mandates that animals must be treated
compliance process in the Philippines: humanely, particularly during transport, handling, and
slaughter.
IV. 1. Pre-Operational Requirements

Accreditation and Licensing

 The humane slaughter process includes Dressing and Evisceration
stunning animals to render them unconscious before
Carcasses are skinned, dressed, and
slaughter to prevent unnecessary suffering.
eviscerated, and care is taken to avoid contamination
Human Slaughter Laws: from fecal matter or other contaminants. Clean water
is used throughout the process to maintain hygiene.

Compliance with laws like the Human Slaughter Act in IV. 4. Post-Slaughter Inspection
the United States is essential. Animals must be handled Postmortem Inspection
humanely from transportation to slaughter, and they
must be rendered insensible to pain before slaughter, Carcasses undergo a thorough postmortem
typically by stunning or electrical means. inspection by NMIS inspectors to check for any
abnormalities, diseases, or contamination. Any
diseased or contaminated meat is condemned and
disposed of properly.
Pre-Slaughter Inspection Post- Slaughter Inspection

Livestock is inspected by meat inspectors before

slaughter to determine if they are healthy and free
Government Inspectors such as USDA Inspectors in the
from signs of disease. This is often done at the holding United States inspect carcasses for signs of disease,
pens or before animals enter the slaughtering area. contamination, or other safety concerns. Any part of the
carcass found to be unhealthy is removed from the food
supply.
IV. 3. Slaughter Process

Stunning and Bleeding

Animals are stunned to ensure humane

Pathogen Testing
treatment and then bled. The meat inspectors monitor
this process to ensure compliance.
 Samples may be taken for laboratory testing for
pathogens such as Salmonella or E. coli to ensure that
Traceability
the meat is safe for consumption.
NMIS requires facilities to implement traceability
IV. 5. Processing
measures, meaning meat can be tracked from the
Sanitation and Hygiene slaughterhouse to the retail market. This is crucial in
the event of a recall or food safety issue.
Processing plants must follow the Good
Manufacturing Practices (GMP) and Sanitation IV. 7. Compliance with Environmental and
Standard Operating Procedures (SSOP) to maintain Worker Safety
cleanliness during the cutting, packaging, and Regulations
processing of meat.
Waste Management
Temperature Control
Proper disposal of waste materials, blood, and
Meat must be stored and processed under the by-products is required under environmental laws to
appropriate temperature conditions to prevent prevent contamination of water sources and maintain
spoilage or bacterial growth. Cold storage is required ecological balance.
for fresh meat, while processed meat products must
Occupational Safety
be kept at safe temperatures to avoid contamination.
Slaughterhouses and processing plants must
IV. 6. Packaging and Labeling
comply with occupational health and safety laws to
Proper Labeling protect workers, as outlined by the Department of
Labor and Employment (DOLE).
Meat products must have clear and accurate
labels that comply with the Food Safety Act of 2013 Environmental Safety
(RA 10611). This includes product name, net weight,
ingredients (for processed meats), expiry date, and
NMIS inspection marks. Facilities are subject to regulations like OSHA
( Occupational Safety and Health Administration) in the
United States ensuring workers’ safety and health Non-compliance with NMIS regulations can
protocols are maintained during operations. result in fines, suspension, or closure of operations.
Recalls may be initiated if contaminated products are
found in the market.

IV. 9. Consumer Safety Measures

IV. 8. Monitoring, Auditing, and Enforcement
Public Health Protection
Regular Inspections
In cases where food safety concerns arise, the
NMIS conducts regular inspections and audits of NMIS and local government units (LGUs) coordinate to
slaughterhouses and meat processing plants to ensure issue public warnings, recalls, and other necessary
compliance with sanitation and safety standards. actions to protect consumers.
These inspections are both scheduled and random to
ensure that facilities maintain consistent quality. Recalls

Testing for Residues In the event of contamination or other food

safety risks, NMIS has the authority to issue a recall of
Meat samples are tested for residues of affected products. Traceability systems allow facilities
antibiotics, pesticides, and other harmful substances to quickly identify and remove unsafe products from
to ensure that the products are free from the market.
contamination.
IV. 10. Local Government Units (LGUs) and
Compliance with HACCP Slaughterhouses
Plants must demonstrate that they follow their Local Oversight
HACCP plans and address potential food safety
hazards effectively. HACCP compliance is monitored Municipalities and cities often manage local
during audits. slaughterhouses, with LGUs playing an active role in
ensuring that smaller, "backyard" slaughterhouses
Violations and Penalties comply with national meat safety standards. LGU-
managed slaughterhouses must also be accredited by of live animals to the packaging of processed meat
NMIS. products. The NMIS plays a central role in ensuring
that meat safety laws are followed, supported by
Market Monitoring
other laws like the Food Safety Act and environmental
LGUs are responsible for monitoring the sale of and occupational safety regulations.
meat in public markets to ensure that only inspected
Role of NMIS and Other Regulatory Bodies
and safe meat is sold to consumers.
The National Meat Inspection Service (NMIS) and
Philippine Regulatory Framework
other regulatory bodies play crucial roles in ensuring
National Meat Inspection Service (NMIS) compliance with meat safety standards through
regular inspections and audits. Their functions include:
NMIS is the primary agency responsible for the
inspection and regulation of meat products, ensuring 1. Conducting Inspections
compliance with the Meat Inspection Code of the
NMIS conducts ante-mortem and post-mortem
Philippines (RA 9296).
inspections of livestock, as well as inspections of
Food Safety Act of 2013 (RA 10611) slaughterhouses and processing plants to ensure
compliance with meat safety standards.
Establishes a comprehensive framework for food
safety across the food chain, including meat 2. Monitoring Compliance
processing.
Regulatory bodies monitor compliance with
Philippine Animal Welfare Act (RA 8485) GMP, HACCP, and other safety standards through
regular audits and evaluations.
Mandates humane treatment of animals in
slaughterhouses. 3. Providing Technical Assistance

In the Philippines, the compliance process for NMIS and other agencies provide technical
slaughterhouses and meat processing plants is assistance and training to help meat establishments
stringent, with multiple agencies overseeing the comply with safety regulations.
different stages of meat production, from the handling
 GMPs refer to the basic operational and
environmental conditions required to produce safe
foods, including meat products. They address the
Regulatory Framework following key areas:
United States: Personnel hygiene: Ensuring workers involved in
meat processing maintain high levels of cleanliness to
prevent contamination.
The Food Safety and Inspection Service (FSIS), under the
United States Department of Agriculture ( USDA ) Sanitation: Cleaning and sanitizing equipment,
oversees meat safety in slaughterhouses and processing facilities, and workspaces to eliminate potential
plants. contamination sources.

Facility design: Ensuring the physical structure

The Federal Meat Inspection Act (FMIA) and Humane of the facility supports hygiene and safety standards.
Methods of Slaughter Act are pieces of legislation.
Equipment: Proper maintenance and cleaning of
equipment used in processing meat.

Storage and handling: Safe storage of raw

materials and finished products to avoid
On the other hand, there are critical frameworks
contamination.
ensuring meat safety that are often embedded within
national and international laws to protect consumers In many countries, GMP is mandated by law for
from contamination and foodborne illnesses. This meat production facilities. For example:
include Good Manufacturing Practices (GMP) and
In the U.S., the Food and Drug Administration
Hazard Analysis and Critical Control POints (HACCP).
(FDA) and USDA require adherence to GMP under the
Here's an overview of both concepts and their
Food Safety Modernization Act (FSMA).
relevance to meat safety regulations:
In the European Union, GMP principles are part
1. Good Manufacturing Practices (GMP)
of the General Food Law (Regulation (EC) No
178/2002), which provides a framework for food Establish and monitor critical control points in
safety, including meat. the production process to ensure that safety and
quality standards are met.
Key Principles and Standards
1.5 Documentation and Record-Keeping
Good Manufacturing Practices (GMP) are
essential for ensuring the safety and quality of meat Maintain detailed records of all GMP-related
products during slaughtering and processing. activities, including cleaning schedules, equipment
maintenance, and personnel training.
Key principles and standards of GMP include:
Implementation and Challenges
1.1 Hygiene and Sanitation
Implementing GMP involves several steps and
Implement strict hygiene and sanitation
can present challenges:
protocols to prevent contamination. This includes
regular cleaning and disinfection of facilities and a. Assessment and Planning
equipment.
Conduct an initial assessment to identify areas for
1.2 Personnel Training improvement and develop a plan for implementing
GMP.
Ensure that all personnel are trained in GMP
principles, including proper hygiene practices, b. Training and Education
equipment handling, and safety procedures.
Provide ongoing training and education for all
1.3 Facility Design and Maintenance personnel to ensure they understand and adhere to
GMP principles.
Design and maintain facilities to minimize
contamination risks. This includes proper layout, c. Monitoring and Evaluation
ventilation, and maintenance of equipment.
Continuously monitor and evaluate GMP
1.4 Process Control implementation to identify and address any issues.

d. Resource Constraints
 Limited resources, such as funding and access 2. Determine Critical Control Points (CCPs) - Identify
to technology, can be a challenge for some points in the process where control measures can be
establishments. Seeking government support and applied to prevent or reduce hazards.
industry collaboration can help address these
3. Establish Critical Limits - Set specific criteria that
challenges.
must be met at each CCP to ensure food safety.
2. Hazard Analysis and Critical Control Points
4. Establish Monitoring Procedures - Develop
(HACCP)
procedures for monitoring CCPs to ensure that critical
HACCP is a systematic preventive approach to limits are being met.
food safety, focusing on identifying potential hazards
5. Establish Corrective Actions - Define actions to be
(biological, chemical, and physical) in meat production
taken when monitoring indicates that a CCP is not
processes.
under control.
HACCP is legally required in many regions:
6. Establish Verification Procedures - Implement
U.S. regulations, through the USDA's Food procedures to verify that the HACCP system is working
Safety and Inspection Service (FSIS), mandate HACCP effectively.
in meat and poultry plants under the Pathogen
7. Establish Documentation and Record-Keeping -
Reduction/HACCP Systems Final Rule.
Maintain detailed records of all HACCP-related
In the European Union, HACCP is a mandatory activities.
requirement under Regulation (EC) No 852/2004 for all
Steps in Developing and Implementing HACCP Plans
food business operators, including meat processors.
Developing and implementing HACCP plans involves
The seven principles of HACCP are:
several steps:
1. Conduct a Hazard Analysis - Identify potential
1. Assemble a HACCP Team - Form a team of
hazards that could affect food safety at each stage of
knowledgeable individuals responsible for developing
production.
and implementing the HACCP plan.
2. Describe the Product and Its Distribution - Provide 11. Establish Verification Procedures - Implement
a detailed description of the product and its intended procedures to verify that the HACCP system is working
distribution. effectively.

3. Identify the Intended Use and Consumers - Identify 12. Establish Documentation and Record-Keeping -
how the product will be used and the intended Maintain detailed records of all HACCP-related
consumers. activities.

4. Construct a Flow Diagram - Create a flow diagram Integration with Meat Safety Laws
that outlines all steps in the production process.
Both GMP and HACCP are critical for compliance
5. Verify the Flow Diagram - Verify the accuracy of the with global meat safety laws. They ensure meat
flow diagram by conducting on-site observations. products are safe for consumption by focusing on the
entire production process—from raw material handling
6. Conduct a Hazard Analysis - Identify and evaluate
to packaging. Regulatory bodies such as the USDA in
potential hazards at each step in the process.
the U.S., the European Food Safety Authority (EFSA) in
7. Identify Critical Control Points (CCPs) - Determine the EU, and equivalent agencies in other regions,
the points in the process where control measures can enforce compliance through inspections, audits, and
be applied to prevent or reduce hazards. penalties.

8. Establish Critical Limits - Set specific criteria for In summary, GMP provides the foundational
each CCP to ensure food safety. framework for safe meat processing, while HACCP
offers a more targeted, risk-based approach.
9. Establish Monitoring Procedures - Develop
Together, they form the backbone of meat safety
procedures for monitoring CCPs and ensuring that
regulations globally.
critical limits are met.

10. Establish Corrective Actions - Define actions to be

taken when monitoring indicates that a CCP is not
under control.
 properly handled products. Here’s an expanded
discussion of the topic and the process involved:

V. 1. Meat Distribution Compliance

Transportation Requirements

Cold Chain Management

Meat products must be transported in

temperature-controlled vehicles to ensure they remain
at safe temperatures (0-4°C for chilled meat and -
18°C or lower for frozen meat) to prevent spoilage and
bacterial growth.

This is regulated by both the National Meat

Inspection Service (NMIS) and the Food Safety Act of
2013 (RA 10611). Breaking the cold chain can result in
CHAPTER V DISTRIBUTION AND RETAIL
contamination and the multiplication of pathogens
COMPLIANCE such as Salmonella and E. coli.
The distribution and retail stages in the meat
supply chain are just as critical as slaughter and
processing in ensuring compliance with meat safety Sanitary Practices
laws. These stages involve careful handling, storage, Vehicles used for meat transport must comply
transport, and retailing practices that adhere to with strict sanitary guidelines to prevent
national and international food safety standards. In contamination during transit. This includes using clean
the Philippines, several laws, regulations, and and well-maintained vehicles, ensuring proper
oversight agencies govern the distribution and retail ventilation, and preventing cross-contamination
of meat to ensure that consumers receive safe and between raw meat and other food products or non-
food items.
Traceability local government units (LGUs) and NMIS to sell meat.
They must comply with laws that ensure the meat
Meat products must have traceable
they sell is safe, traceable, and hygienic.
documentation to verify that they originated from
accredited slaughterhouses and processing plants. Temperature Control
This documentation is crucial in case of recalls or
In retail settings, meat must continue to be
investigations, allowing authorities to trace the meat
stored at the proper temperature to prevent spoilage.
back to its source.
Chilled meat should be stored at temperatures not
Distributor Compliance exceeding 4°C, while frozen meat should remain at -
18°C or lower. Retailers must use refrigeration
Accreditation and Licensing
equipment that is regularly maintained and
Distributors of meat products are also subject to monitored.
NMIS accreditation. They must ensure that the
Display and Handling
products they distribute come from certified and
inspected sources. Meat must be displayed in clean, sanitary
conditions, typically in refrigerated units. Retailers
Handling and Storage
must avoid practices that could lead to contamination,
Meat distributors must have appropriate such as leaving meat exposed to pests or improper
facilities, such as cold storage units, that comply with handling by employees.
hygienic standards and ensure meat is stored at safe
Retail employees must follow Good Retail
temperatures before being delivered to retail outlets.
Practices (GRP), which include using clean utensils,
V. 2. Retail Compliance gloves, and protective clothing when handling meat to
avoid direct contact and contamination.
Meat Retailers
Labeling Requirements
Accreditation and Licensing
Proper Labeling and Packaging
Meat retail outlets, including supermarkets,
public markets, and butchers, must be licensed by
 Meat sold in retail stores must be properly Market inspectors regularly check vendors to
labeled, as stipulated by the Food Safety Act of 2013 ensure compliance with meat safety regulations,
and enforced by NMIS. Labels must include: especially regarding the display, storage, and sale of
meat.
- Product name (e.g., beef, pork,
etc.). Supermarkets and Grocery Stores
- Expiration or "best before" date.
Large retailers typically have better facilities for
- Manufacturer or slaughterhouse
meat storage and display. However, they are still
information.
subject to inspections to ensure that their refrigeration
- The NMIS inspection seal and
systems are functioning and that their meat handling
classification.
processes meet NMIS standards.
- The net weight of the product.
Butcher Shops and Specialty Meat Retailers

Traceability and Documentation Butchers must follow strict sanitary practices,

from the tools they use to the personal hygiene of the
Retailers must ensure they have proper
staff handling the meat. They are subject to NMIS
documentation for the meat they sell. This helps in
inspections and local regulations to ensure
traceability, meaning that the product can be traced
compliance.
back to the slaughterhouse or processing plant, and it
ensures the product has been inspected and passed V.3. Enforcement and Monitoring of Meat Safety Laws
as safe for consumption.
Government Oversight Agencies
Sanitation and Hygiene in Retail Markets
National Meat Inspection Service (NMIS)
Public Markets
NMIS is the primary government agency
Meat sold in public markets is subject to NMIS responsible for monitoring the meat industry,
and LGU inspections. These markets must maintain including the distribution and retail sectors. NMIS
hygienic conditions, which include ensuring that meat conducts regular inspections of retail outlets, public
is not exposed to flies, dust, and other contaminants.
markets, and supermarkets to ensure compliance with In addition to regular inspections, NMIS and
meat safety standards. LGUs may conduct unannounced spot inspections to
ensure that compliance is being maintained
Local Government Units (LGUs)
consistently.
LGUs, through their market administrators and
Sampling and Testing
sanitary inspectors, play a crucial role in regulating
the sale of meat in their jurisdictions. They are Samples of meat may be taken by NMIS
responsible for ensuring that public markets and other inspectors for laboratory testing to check for
small-scale meat retailers comply with national safety contamination with pathogens like Salmonella,
laws and local ordinances. Listeria, or E. coli, as well as the presence of chemical
residues, such as antibiotics or hormones.
Bureau of Food and Drugs (FDA)
V.4. Penalties for Non-Compliance
For processed meat products, such as hotdogs
and sausages, the FDA plays a role in ensuring that Fines and Penalties
these products meet food safety standards, including
Retailers or distributors found to be in violation
proper labeling, packaging, and ingredient listing.
of meat safety laws may face fines, suspension of
Food Safety Audits and Inspections operations, or even the closure of their business.

Regular Audits Product Recalls

Meat distributors and retailers undergo regular In cases where contaminated meat is discovered
audits and inspections by NMIS to verify compliance after it has entered the retail market, NMIS may
with food safety laws. These audits may include initiate a recall to prevent the meat from being
checks on storage conditions, handling practices, consumed. Retailers are required to cooperate fully in
sanitation, and record-keeping. the recall process, including removing affected
products from their shelves and notifying consumers.
Random Spot Inspections
V.5. Consumer Awareness and Protection
Public Health Campaigns 3. Quality Preservation

NMIS and other government agencies often run Cold chain management preserves the sensory
public health campaigns to educate consumers on qualities of meat, such as texture, flavor, and
how to safely handle, store, and cook meat to prevent appearance, which are crucial for consumer
foodborne illnesses. satisfaction.

Meat Inspection Seals

Consumers are advised to check for the:

Cold Chain Management 4. Regulatory Compliance

Importance of Maintaining Cold Chain Adhering to cold chain standards is often a legal
requirement to comply with food safety regulations
Cold chain management is essential in ensuring
and avoid penalties or recalls.
the safety and quality of meat from the point of
production to the point of sale. The cold chain refers Best Practices for Transportation and Storage
to the temperature-controlled supply chain required to
Effective cold chain management involves a
maintain the integrity of perishable goods, including
series of best practices for transportation and storage:
meat.
1. Temperature Monitoring and Control - Use
1. Prevention of Spoilage and Contamination
calibrated thermometers and temperature monitoring
Proper temperature control prevents the growth of systems to ensure that meat products are kept at the
harmful bacteria and pathogens that can cause required temperatures throughout the distribution
spoilage and foodborne illnesses. process. Regularly check and record temperatures to
maintain a continuous cold chain.
2. Extended Shelf Life
2. Proper Packaging - Use insulated containers and
Maintaining the cold chain helps extend the shelf
appropriate packaging materials to protect meat
life of meat products, reducing waste and ensuring
that consumers receive fresh and safe products.
products from temperature fluctuations and physical health authorities and regulatory bodies, such as the
damage during transportation. National Meat Inspection Service (NMIS) and the Food
and Drug Administration (FDA).
3. Efficient Loading and Unloading - Minimize the time
that meat products are exposed to ambient 2. Hygiene and Sanitation - Implement strict hygiene
temperatures during loading and unloading. Use and sanitation practices, including regular cleaning of
refrigerated vehicles and ensure that doors are closed display cases, cutting boards, and utensils. Ensure
promptly. that staff maintain proper personal hygiene and wear
appropriate protective clothing.
4. Regular Maintenance of Equipment - Ensure that
refrigeration equipment, including trucks, cold storage 3. Temperature Control - Maintain meat products at
facilities, and display units, is regularly maintained the required temperatures in display cases and
and serviced to prevent breakdowns and ensure storage units. Regularly monitor and record
optimal performance. temperatures to ensure compliance with cold chain
standards.
5. Training and Education - Train personnel involved in
transportation and storage on the importance of cold 4. Proper Labeling - Ensure that meat products are
chain management and proper handling procedures to accurately labeled with information such as product
maintain product integrity. name, source, production and expiration dates, and
storage instructions. Labels should comply with
Retail Standards
regulatory requirements and provide consumers with
Requirements for Meat Retailers essential information.

Meat retailers play a crucial role in maintaining 5. Traceability Systems - Implement traceability
the safety and quality of meat products. Compliance systems to track the origin and movement of meat
with retail standards is essential to protect consumers products throughout the supply chain. This is crucial
and ensure regulatory adherence. for managing recalls and ensuring product safety.

1. Licensing and Certification - Retailers must obtain Consumer Protection and Education
the necessary licenses and certifications from local
 Educating consumers about meat safety and
proper handling practices is vital for protecting public
health:

1. Informative Signage and Labels - Provide clear and

informative signage and labels in retail stores to
educate consumers about proper storage, handling,
and cooking of meat products.

2. Customer Service Training - Train staff to provide

accurate information and guidance to consumers
regarding meat safety and handling practices.

3. Public Awareness Campaigns - Collaborate with

government agencies and NGOs to conduct public
awareness campaigns on meat safety, emphasizing CHAPTER VI : CONSUMER SAFETY AND
the importance of cold chain management and proper AWARENESS
cooking practices.
This comprehensive discussion on distribution
and retail compliance, as well as consumer safety and
awareness, provides valuable insights into the key
aspects of maintaining meat safety from farm to fork.

Consumer safety refers to the protection of

buyers from risks associated with the purchase and
use of products, particularly when it comes to health.
Awareness is key, as informed consumers can make
better choices and avoid harm. In the context of meat,
it involves understanding what constitutes safe meat,
recognizing warning signs of unsafe products, and purchasing, including origin, expiration dates and
being aware of legal protections. nutritional contents. Labels must be accurate and
comply with regulatory requirements.
VI. 1 Consumer Awareness Program
Right to Redress
To promote awareness and encourage safe
practices, the Philippine government conducts several If consumers purchase meat that does not meet
programs aimed at educating consumers about their safety standards or causes illness, they have the right
rights and responsibilities. to seek redress through complaints, refunds, or legal
action. They can file complaints with the Department
Consumer Rights and Responsibilities
of Trade and Industry or other relevant government
Consumers are granted various rights when it agencies if their rights are violated.
comes to meat safety, and they also have
b. Consumer Responsibilities
responsibilities.
Proper Handling and Storage

Consumers are responsible for handling meat

safely, including refrigerating it promptly and cooking
it to the appropriate internal temperature to avoid
contamination.
a. Consumer Rights

Right to Safe and Quality Meat

Checking Labels and Expiration Dates
Consumers are entitled to purchase meat that is
safe for consumption, free of harmful substances or Consumers should verify that meat products
contamination. have proper labelling, including the NMIS seal and
carefully check expiration dates, storage guidelines,
Right to Information
and any safety warnings.
Consumers have the right to access clear and
Reporting Unsafe Products
accurate information about the meat they are
 If consumers encounter unsafe or mislabeled Agriculture Organization (FAO), provides international
meat products, they have a responsibility to report guidelines on meat safety. Many nations align their
these to authorities such as the NMIS, DOH or DTI. domestic laws with these standards to ensure safe
meat production and export.
VI.2 The Role of Consumer Awareness
VI.4 Public Health Campaigns
Consumer awareness is critical for ensuring
meat safety. Educated consumers are better equipped Government and NGO Initiatives
to:
Public health campaigns play a vital role in
- Identify safe and unsafe products. promoting meat safety and educating consumers:
- Understand their rights and
VI.4.1 Government Programs
responsibilities under meat safety
laws. Highlight government initiatives aimed at
- Avoid health risks by following improving meat safety, such as the National Meat
recommended storage and cooking Inspection Service (NMIS) programs and the Food
practices. Safety Act of 2013. These programs often include
- Report unsafe products to educational materials, training sessions, and public
regulatory bodies, helping to awareness campaigns. The Department of Trade and
prevent widespread contamination Industry (DTI) through its Consumer Protection Group
or illness. offers consumer education program on food safety
and empowers consumers to report violation. Local
Government Initiative promote consumer awareness
VI.3 Global Efforts and International Standards
at the grass root level by on-going seminars and
Meat safety is a global concern, and many issuing advisories on food and meat safety in markets
countries adhere to international standards to ensure and local communities.
the quality and safety of meat products. The Codex
VI.4.2 NGO Efforts
Alimentarius Commission, developed by the World
Health Organization (WHO) and the Food and
 Discuss the role of non-governmental Consumer Awareness Gaps : there is still a need to
organizations (NGOs) in promoting meat safety improve consumer awareness particularly in rural
through advocacy, education, and support for farmers areas where people may not fully understand the
and retailers. NGOs often collaborate with government importance of food safety laws and their rights as
agencies and industry stakeholders to enhance food consumers.
safety standards.
Global Integration : with the growing import and
Consumer safety and awareness in relation to export of meat products, aligning local standards with
meat safety laws are vital for protecting public health. international food safety protocol is vital to ensuring
Legal frameworks governing the safety of meat Philippine meat products remain competitive in the
products, from slaughter to sale, ensure that global market.
consumers are protected from contaminated or
Success Stories in Meat Safety and Consumer
dangerous food. However, consumers also play a
Awareness in the Philippines
critical role in safeguarding their own health by
staying informed and following safety guidelines. By Case Study 1: The “Safe Meat for All” Campaign by
working together, regulatory agencies and consumers NMIS
can reduce the risks associated with meat
Background
consumption and promote a safer food supply.
The National Meat Inspection Service (NMIS)
Challenges and Opportunities for Improvement
launched the “Safe Meat for All” campaign to address
Despite these regulations, there are challenges widespread concerns about meat safety and to
to ensuring full compliance with meat safety improve consumer awareness regarding safe meat
standards in the Philippines, including: handling and consumption practices.

Unregulated Wet Markets : while supermarkets and Strategies

meat processing plants are subject to stringent
1. Public Awareness Programs
oversight, many wet markets still operate without full
compliance with safety standards. Improving oversight NMIS conducted extensive public awareness
and regular inspection in these areas is crucial. programs through mass media, including television,
radio, and social media. These programs aimed to post-campaign showed a significant rise in the number
educate the public on the importance of meat safety, of consumers who understood and practiced safe
proper handling, and cooking practices. meat handling and cooking methods.

2. Community Outreach

NMIS organized community outreach events, 2. Improved Compliance

including workshops, seminars, and meat safety fairs
Local markets and slaughterhouses reported
in various regions. These events provided hands-on
improved compliance with meat safety standards,
training and demonstrations on proper meat handling
driven by increased inspections and educational
and cooking.
efforts.
3. Collaboration with Local Governments
3. Reduction in Foodborne Illnesses
The campaign partnered with local government
There was a reported decrease in cases of
units (LGUs) to disseminate information and conduct
foodborne illnesses related to meat consumption,
inspections to ensure compliance with meat safety
attributed to better handling and cooking practices
standards at local markets and slaughterhouses.
among consumers.
4. Educational Materials
Case Study 2: The “Meat Safety Guardians” Initiative
NMIS developed and distributed educational by a Local NGO
materials, such as brochures, posters, and flyers, to
Background
inform consumers about safe meat practices.
A local non-governmental organization (NGO)
Outcomes
initiated the “Meat Safety Guardians” program to
1. Increased Consumer Awareness empower communities and promote meat safety
practices at the grassroots level. This initiative aimed
The campaign successfully increased consumer
awareness about meat safety. Surveys conducted
to build local capacity and foster community The initiative partnered with local markets to set up
ownership of meat safety issues. meat safety information booths, where consumers
could receive guidance on purchasing, handling, and
Strategies
cooking meat.
1. Community Training Programs
Outcomes
The NGO conducted intensive training programs for
1. Empowered Communities
local community leaders, who were designated as
“Meat Safety Guardians.” These leaders were trained The initiative successfully empowered communities
in meat safety practices, including proper to take ownership of meat safety issues. Community
slaughtering, handling, and storage techniques. members reported increased confidence in their
ability to ensure safe meat practices.
2. Peer Education

Trained community leaders conducted peer

education sessions, teaching their neighbors and
community members about meat safety. This peer-to-
2. Widespread Adoption of Safe Practices
peer approach ensured widespread dissemination of
information and fostered community engagement. The peer education approach led to widespread
adoption of safe meat handling and cooking practices.
3. Monitoring and Support
Community surveys indicated a high level of
The NGO provided ongoing support and monitoring awareness and implementation of these practices.
to the Meat Safety Guardians, ensuring they had the
3. Improved Meat Quality
resources and knowledge needed to continue their
work. Regular meetings and refresher training Local markets reported an improvement in the
sessions were conducted. overall quality of meat being sold, driven by increased
consumer demand for safe and properly handled meat
4. Collaboration with Local Markets
products.

4. Recognition and Expansion

 The success of the initiative led to its recognition to engage students and reinforce meat safety
by local government units and its expansion to other principles.
communities. The model was adopted by other NGOs
3. School Campaigns
and government programs to replicate its success.
Schools conducted meat safety campaigns,
including poster-making contests, essay writing
Case Study 3: The “School-Based Meat Safety competitions, and meat safety awareness weeks.
Education Program” These activities encouraged student participation and
creativity.
Background
4. Parental Involvement
Recognizing the importance of early education
in promoting lifelong safe food practices, the The program included activities designed to involve
Department of Education (DepEd) in collaboration with parents, such as meat safety workshops and family-
NMIS and the Department of Health (DOH) launched a oriented events, ensuring that safe practices were
school-based meat safety education program reinforced at home.
targeting elementary and high school students.
Outcomes
Strategies
1. Increased Student Knowledge
1. Curriculum Integration
Pre- and post-program assessments showed a
Meat safety concepts were integrated into the significant increase in students' knowledge about
science and health education curricula. Teachers meat safety, including proper handling and cooking
received training on how to effectively teach these practices.
concepts to students.
2. Behavioral Change
2. Interactive Learning
Reports from parents and teachers indicated that
The program utilized interactive learning methods, students were more conscientious about meat safety
including games, role-playing, and hands-on activities,
at home, often reminding their families about proper crucial for resource sharing and achieving wider reach
practices. and impact.

3. Community Impact 3. Tailored Approaches

The program had a ripple effect in the community, Different communities have unique needs and
as students shared their knowledge with neighbors challenges. Tailoring approaches to fit the specific
and extended family members, contributing to context and cultural practices of each community
broader community awareness and behavior change. enhances the effectiveness of meat safety initiatives.

4. Sustained Engagement 4. Monitoring and Evaluation

Schools continued to incorporate meat safety Regular monitoring and evaluation of campaigns
education in their curricula and extracurricular and initiatives are necessary to measure their impact,
activities, sustaining the program's impact beyond the identify areas for improvement, and ensure the
initial implementation period. sustainability of meat safety efforts.

Lessons Learned and Gray Areas These success stories highlight the effective
strategies and positive outcomes of various meat
1. Continuous Education
safety campaigns and initiatives in the Philippines.
Ongoing education and refresher programs are They serve as valuable examples for future efforts to
essential to maintain and update meat safety enhance meat safety and consumer awareness.
knowledge among consumers and industry
Challenges and Lessons Learned from Past
stakeholders.
Efforts to Enhance Meat Safety in the
2. Multi-Stakeholder Collaboration Philippines

Successful campaigns often involve collaboration Challenges

between government agencies, NGOs, industry
1. Limited Resources and Infrastructure
players, and the community. These partnerships are
Challenge
 Many regions, especially rural areas, face a lack Despite efforts to educate the public, there
of adequate resources and infrastructure for remains a significant portion of the population that is
implementing meat safety standards. This includes unaware of proper meat handling and cooking
insufficient cold storage facilities, transportation practices.
vehicles, and proper slaughterhouses.
Impact
Impact
This lack of awareness increases the risk of
Without these essential resources, maintaining foodborne illnesses and reduces the overall
the cold chain and adhering to safety protocols effectiveness of meat safety initiatives.
becomes difficult, leading to compromised meat
4. Resistance to Change Among Stakeholders
quality and safety.
Challenge
2. Inconsistent Enforcement of Regulations
Some farmers, meat processors, and retailers
Challenge
resist adopting new practices and technologies due to
Enforcement of meat safety regulations is the perceived costs and complexity.
inconsistent across different regions due to varying
Impact
levels of commitment and capacity among local
government units (LGUs). This resistance can slow down the
implementation of necessary safety measures and
Impact
hinder improvements in meat safety standards.
This inconsistency undermines the effectiveness
5. Fragmented Supply Chain
of national meat safety policies, creating gaps that
can lead to unsafe meat handling practices. Challenge

3. Lack of Consumer Awareness The meat supply chain in the Philippines is

highly fragmented, involving numerous small-scale
Challenge
producers, processors, and retailers.
Impact Insight

This fragmentation makes it challenging to Government and private sector partnerships can
implement and monitor consistent safety practices be instrumental in funding and building the necessary
across the entire supply chain. infrastructure to support the meat industry.

Lessons Learned 3. Effective Enforcement of Regulations

1. Importance of Education and Training Lesson

Lesson Consistent and effective enforcement of meat

safety regulations across all regions is critical for
Continuous education and training programs for
ensuring compliance and protecting public health.
all stakeholders, including farmers, processors,
retailers, and consumers, are crucial for maintaining Insight
meat safety
Strengthening the capacity of LGUs through
Insight training, resources, and oversight can help achieve
more uniform enforcement of regulations.
Future initiatives should invest in regular
training sessions, workshops, and awareness 4. Engaging and Empowering Communities
campaigns to ensure that everyone involved is
Lesson
knowledgeable about best practices and current
regulations. Engaging local communities and empowering
them with knowledge and resources fosters a sense of
2. Need for Improved Infrastructure
ownership and responsibility for meat safety.
Lesson
Insight
Developing and upgrading infrastructure, such
Future initiatives should include community-
as cold storage facilities, transportation systems, and
based programs that involve local leaders and
modern slaughterhouses, is essential for maintaining
meat safety.
stakeholders in promoting and maintaining meat 2. Uniform Regulatory Framework
safety standards.
Strategy

Establish a more uniform and centralized

5. Adopting a Multi-Stakeholder Approach regulatory framework that ensures consistent
enforcement of meat safety standards across all
Lesson
regions.
Collaboration between government agencies, NGOs,
Expected Outcome
industry players, and the community enhances the
effectiveness of meat safety initiatives. Greater consistency in meat safety practices
and reduced risk of non-compliance.
Insight
3. Focused Consumer Education Campaigns
Building strong partnerships and encouraging
stakeholder engagement at all levels can lead to more Strategy
comprehensive and sustainable meat safety
Implement targeted consumer education
programs.
campaigns that focus on the importance of meat
Informing Future Initiatives safety, proper handling, and cooking practices.

1. Enhanced Public-Private Partnerships Expected Outcome

Strategy Increased consumer awareness and adoption of

safe meat practices, leading to reduced foodborne
Foster public-private partnerships to fund and
illnesses.
develop the necessary infrastructure and resources for
meat safety. 4. Continuous Training and Capacity Building

Expected Outcome Strategy

Improved facilities and technology will enhance

the overall safety and quality of meat products.
 Provide ongoing training and capacity-building Increased community involvement and
programs for all stakeholders in the meat supply ownership will lead to more sustainable and impactful
chain, from farmers to retailers. meat safety practices.

Expected Outcome By addressing these challenges and

incorporating the lessons learned from past efforts,
Enhanced knowledge and skills will lead to
future initiatives can enhance the effectiveness of
better compliance with meat safety standards and
meat safety programs in the Philippines. These
improved product quality.
strategies will contribute to a safer meat supply chain,
5. Integration of Technology protecting public health and ensuring consumer
confidence in meat products.
Strategy
Ongoing Efforts and Continuous Improvement in
Leverage technology, such as digital
Meat Safety in the Philippines
traceability systems and mobile apps, to monitor and
manage the meat supply chain more effectively. 1. National Meat Inspection Service (NMIS) Programs

Expected Outcome Ongoing Efforts

Improved traceability and accountability will 1. Enhanced Inspection and Monitoring: NMIS conducts
ensure that safety standards are maintained regular inspections of slaughterhouses, meat
throughout the supply chain. processing plants, and retail markets to ensure
compliance with safety standards.
6. Community-Led Initiatives
2. Capacity Building: NMIS provides training programs
Strategy
for meat inspectors, processors, and retailers to
Encourage community-led initiatives that enhance their knowledge and skills in meat safety.
involve local leaders and stakeholders in promoting
3. Public Awareness Campaigns: NMIS runs continuous
meat safety.
public awareness campaigns to educate consumers
Expected Outcome about safe meat handling and cooking practices.
Importance of Continuous Improvement Importance of Continuous Improvement

- Adapting to New Standards: Regular updates to - Innovation in Practices: Encouraging the adoption of
inspection protocols and training materials to innovative farming techniques and technologies to
incorporate new scientific findings and international improve meat safety and productivity.
best practices.
- Research and Development: Investing in R&D to
- Leveraging Technology: Integrating digital tools for develop new solutions for disease control and
real-time monitoring and reporting to improve the sustainable farming practices.
efficiency and accuracy of inspections.
- Policy Adjustments: Continuously reviewing and
- Stakeholder Feedback: Gathering feedback from updating policies to address emerging challenges and
industry stakeholders to identify areas for ensure alignment with global standards.
improvement and adapt strategies accordingly.
3. Food and Drug Administration (FDA) Regulations
2. Department of Agriculture (DA) Initiatives
Ongoing Efforts
Ongoing Efforts
- Regulatory Oversight: The FDA regulates meat safety
- Promotion of Good Agricultural Practices (GAP): The through the implementation of the Food Safety Act of
DA promotes GAP among farmers to ensure safe and 2013, ensuring compliance with food safety standards.
sustainable meat production.
- Risk Assessment and Management: Conducting risk
- Disease Control Programs: The DA implements assessments to identify potential hazards in the meat
programs for the prevention and control of animal supply chain and implementing risk management
diseases, which are critical for maintaining meat strategies.
safety.
- Consumer Education: Providing resources and
- Support for Small Farmers: Providing technical and information to help consumers understand food labels,
financial assistance to small-scale farmers to adopt proper handling, and cooking methods.
safe and modern farming practices.
Importance of Continuous Improvement
- Data-Driven Decisions: Utilizing data from - Public Participation: Encouraging public participation
inspections, risk assessments, and consumer feedback and feedback in local meat safety initiatives to ensure
to make informed regulatory decisions. that community needs are addressed.

- Collaboration with International Bodies: Engaging - Infrastructure Upgrades: Regularly upgrading local
with international food safety organizations to stay infrastructure to meet evolving safety standards and
updated on global trends and standards. demands.

- Public Health Surveillance: Enhancing surveillance 5. Non-Governmental Organizations (NGOs) and

systems to quickly identify and respond to foodborne Private Sector Collaboration
illness outbreaks.
Ongoing Efforts
4. Local Government Unit (LGU) Initiatives
- Advocacy and Awareness: NGOs advocate for
Ongoing Efforts improved meat safety standards and conduct
awareness campaigns at the grassroots level.
- Local Inspections and Compliance: LGUs conduct
local inspections and ensure that meat markets and - Technical Assistance: Providing technical assistance
slaughterhouses comply with safety regulations. and resources to farmers, processors, and retailers to
enhance meat safety practices.
- Community Engagement: LGUs engage with local
communities to promote meat safety through - Research and Innovation: Collaborating with
education and outreach programs. academic institutions and the private sector to
research and develop new meat safety solutions.
- Infrastructure Development: Investing in local
infrastructure such as modern slaughterhouses and Importance of Continuous Improvement
cold storage facilities.
- Innovation and Technology: Continuously exploring
Importance of Continuous Improvement new technologies and methods to improve meat
safety.
- Capacity Building: Providing continuous training and
resources to local inspectors and market operators.
- Sustainable Practices: Promoting sustainable meat - Smart Monitoring: Using smart sensors and IoT
production and processing practices to ensure long- devices for real-time monitoring of temperature and
term safety and quality. other critical parameters.

- Cross-Sector Collaboration: Strengthening - Advanced Analytics: Employing big data and

partnerships between NGOs, the private sector, and analytics to predict and mitigate food safety risks.
government agencies to leverage resources and
3. Strengthening Collaboration and Partnerships
expertise.
- Multi-Stakeholder Engagement: Fostering
Emphasizing Continuous Improvement
collaboration between government agencies, industry
1. Adapting to Emerging Challenges players, academia, and NGOs.

- Emerging Pathogens: Monitoring and responding to - International Cooperation: Engaging in

new and emerging pathogens that pose risks to meat international cooperation to learn from global best
safety. practices and improve local standards.

- Climate Change: Addressing the impact of climate - Community Involvement: Encouraging active
change on animal health and meat safety through community participation in meat safety initiatives to
adaptive strategies. ensure that interventions are locally relevant and
effective.
- Global Trade: Ensuring that meat safety standards
keep pace with the demands of global trade and 4. Investing in Education and Training
export requirements.
- Continuous Learning: Providing ongoing education
2. Utilizing Technology and Innovation and training opportunities for all stakeholders in the
meat supply chain.
- Digital Traceability: Implementing digital
traceability systems to track meat products - Public Awareness: Sustaining public awareness
throughout the supply chain. campaigns to keep consumers informed about safe
meat handling and consumption practices.
 - Professional Development: Offering professional opportunities through technology, international
development programs for inspectors, processors, and cooperation, public education, sustainability efforts,
retailers to enhance their expertise. and legal reforms. Meeting these challenges while
capitalizing on opportunities will require ongoing effort
By addressing these ongoing efforts and
and collaboration between governments, industries,
emphasizing continuous improvement, the Philippines
and consumers to ensure safe and sustainable meat
can effectively tackle emerging food safety challenges
production.
and ensure robust consumer protection in the meat
industry. VII.1 Challenges

VII.1.1. Resource Limitations

In the Philippines, lack of resources, including

insufficient manpower and limited access to modern
technology in inspection facilities, can hinder effective
meat safety oversight. Budget constraints may also
impact the ability to ensure consistent inspections.

1.1a Inadequate Infrastructure

Issue: Many rural areas lack essential infrastructure

such as modern slaughterhouses, cold storage
facilities, and efficient transportation systems.
CHAPTER VII CHALLENGES AND Impact: The absence of these facilities hampers the
OPPORTUNITIES ability to maintain the cold chain, leading to potential
In the Philippines and globally, meat safety contamination and spoilage of meat products.
faces numerous challenges, including enforcement 1.1b Financial Constraints
issues, resource constraints, global trade complexity,
and disease risks. However, there are promising
Issue: Limited financial resources restrict the capacity challenges arise in enforcing these regulations,
of small farmers and processors to invest in necessary especially in rural areas. Some meat producers may
safety measures and technologies. bypass inspection standards, leading to risks of
contamination and the sale of substandard meat.
Impact: This results in reliance on outdated practices
that do not meet current safety standards, increasing In developed countries, enforcement is often
the risk of foodborne illnesses. robust, but disparities in standards can arise due to
regional differences or regulatory loopholes. For
1.1c Human Resource Shortage
instance, in the United States, the USDA has strict
Issue: There is a shortage of trained meat inspectors, guidelines, but challenges can emerge in enforcing
veterinary professionals, and food safety experts. these across vast food supply chains.

Impact: Inadequate staffing leads to less frequent Enforcement Issues

inspections and a reduced ability to enforce
1.2a Inconsistent Implementation
compliance across the meat supply chain.
Issue: Enforcement of meat safety regulations varies
In some developing countries, limited resources
significantly across different regions and local
also play a role in undermining meat safety
government units (LGUs).
enforcement. In wealthier nations, challenges lie more
in updating infrastructure or integrating more Impact: This inconsistency undermines national
advanced technologies across the board. efforts to standardize meat safety practices, leading to
pockets of non-compliance.

1.2b Corruption and Bribery

Issue: Instances of corruption and bribery can

VII.1.2 Regulatory Enforcement
compromise the integrity of meat safety inspections
In the Philippines, despite existing meat safety and regulatory enforcement.
laws like the Republic Act No. 9296 otherwise known
Impact: Corruption allows substandard practices to
as the Meat Inspection Code of the Philippines,
persist, posing a threat to public health.
 1.2c Lack of Awareness and Education farm to market, can lead to these practices. This is a
global issue as well, with counterfeit or adulterated
Issue: Both consumers and industry stakeholders
meat entering the market. In Europe, the horsemeat
often lack adequate knowledge about meat safety
scandal of 2013 revealed vulnerabilities in the supply
regulations and best practices.
chain and highlighted the challenges in preventing
Impact: This lack of awareness results in poor fraudulent activity.
compliance and increases the likelihood of unsafe
VII.1. 5. Zoonotic Diseases and Pathogens:
meat handling and processing.
Outbreaks of zoonotic diseases, such as African
VII.1.3. Global Trade and Supply Chains:
swine fever (ASF), have raised meat safety concerns
The increasing globalization of meat supply in the Philippines. The lack of biosecurity measures in
chains means the Philippines imports meat from other many local farms amplifies the risk. Globally, the
countries. Monitoring the safety and quality of spread of pathogens like Salmonella, E. coli, and even
imported meat can be difficult due to varying diseases like BSE (mad cow disease) continue to
international safety standards. Globally, the challenge meat safety systems. Ensuring biosecurity,
complexity of international trade poses challenges. especially in areas with intensive livestock farming, is
Differing safety regulations across countries can result a complex issue.
in uneven standards, making it difficult to track
VII. 2 Opportunities
contamination or prevent the spread of disease
through meat products. Additionally, there is often VII.2. 1. Digital Traceability Systems
insufficient coordination between international bodies
Opportunity:
on food safety.
Implementing digital traceability systems can
VII.1.4. Food Fraud and Adulteration
track meat products throughout the supply chain,
In the Philippines, the risk of food fraud, ensuring transparency and accountability. Advances in
including the substitution of lower-quality meat technologies such as block chain could enable better
products or adulteration, remains a concern. traceability of meat products, helping track their
Insufficient monitoring of the entire supply chain, from origins and safety standards from farm to table. The
use of sensors and AI-driven meat inspection tools Developing mobile applications that provide
could also enhance food safety inspections. In real-time updates on regulations, best practices, and
developed countries, there’s an opportunity to further compliance checklists for farmers and processors.
integrate automation and AI for early detection of
Benefit:
pathogens. Block chain technology is also being tested
in various supply chains to improve transparency and Increased accessibility to information helps
traceability. stakeholders stay informed and compliant with meat
safety standards.
Benefit:
VII.2.4 Strengthened International Cooperation:
Enhanced traceability can quickly identify and
isolate sources of contamination, minimizing the Greater cooperation with international bodies,
impact of foodborne illness outbreaks. such as the World Health Organization (WHO) or
Codex Alimentarius, can help the Philippines align its
VII.2. 2. Smart Monitoring Devices
meat safety laws with international best practices and
Opportunity: improve cross-border inspection standards. Global
organizations are increasingly working to harmonize
Using IoT devices and smart sensors for real-
food safety standards, such as through the Codex
time monitoring of critical parameters such as
Alimentarius guidelines. There are opportunities for
temperature and humidity.
countries to collaborate on shared databases and alert
Benefit: systems for faster detection of meat-related health
risks.
Continuous monitoring ensures that meat
products are stored and transported under optimal VII.2.5. Public Awareness and Education
conditions, maintaining their safety and quality.
There is an opportunity to expand public
VII.2. 3. Mobile Applications for Compliance awareness campaigns about the importance of food
safety and how consumers can make informed
Opportunity:
choices. Promoting understanding of meat safety
standards among farmers, vendors, and consumers
can improve overall compliance. In many countries, meat safety laws. Many countries are constantly
raising public awareness has proven successful in updating their food safety laws to reflect new
promoting safer handling practices among consumers. challenges such as antibiotic resistance or climate
There’s growing emphasis on food literacy, change's impact on food safety. There’s a push
particularly about meat safety, which could be towards stronger regulations and more stringent
expanded worldwide. penalties for non-compliance.

VII.2.6. Sustainability and Ethical Meat VII.3 Policy Recommendations

Production
VII.3.1. Strengthening Regulatory
The shift towards more sustainable and ethical Framework
meat production practices offers the Philippines a
Recommendation
chance to not only improve meat safety but also to
ensure long-term food security. Organic and free- Review and update existing meat safety
range meat, for example, often come with stricter regulations to align with international standards and
safety standards. Globally, the trend towards emerging scientific knowledge.
sustainability in food production offers a platform for
Benefit
improving meat safety. As consumers demand more
transparency about the origins of their food, there's an A robust regulatory framework ensures that
opportunity to link sustainability initiatives with meat safety practices are comprehensive and
stricter meat safety regulations. effective in protecting public health.

VII.2.6. Legislative Reform and Stronger VII.3.2. Enhancing Capacity Building

Standards
Recommendation
he recent passage of the Republic Act No. 11032
Invest in training programs for meat inspectors,
(Ease of Doing Business Act) could be leveraged to
farmers, processors, and retailers to build their
streamline and improve the enforcement of meat
expertise in meat safety.
safety standards. There’s also potential for legislative
reform to strengthen sanctions against violators of Benefit
 Well-trained personnel can effectively
implement and enforce safety practices, reducing the
risk of contamination and outbreaks.

VII.3.3. Public-Private Partnerships

Recommendation: Foster partnerships between the

government and private sector to fund infrastructure
improvements and promote technological innovation.

Benefit: Collaborative efforts leverage resources and

expertise, driving improvements in meat safety across
the supply chain. CHAPTER VIII CASE STUDIES
VII.3.4. Community Engagement and In the Philippines, meat safety is governed by
Education several laws and regulations aimed at ensuring public
Recommendation: Develop community-based health and food safety. The compliance models for
programs that engage local stakeholders in meat these laws often focus on a robust legal framework,
safety initiatives and educate consumers on safe oversight mechanisms, and public-private
practices. cooperation.Particularly, Key Laws and Regulations:

Benefit: Increased community involvement and - provide the framework for meat
inspection, covering slaughterhouses,
awareness lead to better adherence to meat safety
meat-processing plants, and transport to
standards and reduced health risks. ensure that meat is safe for human
consumption.It mandates the National
Meat Inspection Service (NMIS) to oversee
compliance with standards for meat
hygiene and safety.
 - safeguard consumer health across all Public and Private Sector Partnership
stages of the food supply chain including
meat. The government works with private
- emphasizes Hazard Analysis Critical slaughterhouses, meat processors, and industry
Control Point (HACCP) systems to stakeholders to ensure compliance. For example,
minimize risks in food production. private establishments must meet NMIS standards to
- oversee public markets, including remain operational.
slaughterhouses, ensuring that local
facilities comply with national standards Technology and Traceability
for meat safety. There is increasing emphasis on digital tools to
track meat from farm to fork, ensuring transparency
and safety.

Training and Capacity Building

NMIS, along with other agencies, conducts

VIII.1 Compliance Mechanisms: regular training for local government units (LGUs) and
- Regular inspection and certification of meat handlers on proper meat handling techniques,
slaughterhouses. hygiene, and compliance with safety standards.
- Licensing and accreditation of meat
handlers and processors. VIII.3 International Meat Safety Laws and Models
- Enforcement of hygiene standards for Globally, meat safety laws are more
handling, storage, and transportation.
standardized, driven by international organizations
- Multi-agency cooperation (Department of
Agriculture, Department of Health). like the World Health Organization (WHO), Food and
- Routine inspections, penalties, and Agriculture Organization (FAO), and World
revocation of licenses for violators. Organisation for Animal Health (OIE). Countries must
comply with these standards for trade and public
health.
VIII.2 Model Compliance Strategies in the Philippines Key International Standards
1. Codex Alimentarius: The EU has some of the most stringent food
safety regulations, including meat safety. It operates
Managed by the FAO and WHO, Codex provides
under the General Food Law Regulation (EC
internationally recognized food safety standards,
178/2002), with more specific legislation for meat
including guidelines for meat production, processing,
hygiene and control.
and inspection.
Compliance Mechanisms:
Compliance Mechanisms:
- Strict traceability from farm to fork.
- Countries adopt Codex standards into national - Third-party audits and inspections by both
laws, ensuring meat is produced, processed, and national bodies and the European Food Safety
transported according to best practices. Authority (EFSA).
- Use of HACCP in all aspects of the meat supply - Immediate withdrawal of unsafe meat products
chain. and rapid alert systems for cross-border risks.

4. United States – Food Safety and Inspection Service

2. Sanitary and Phytosanitary (SPS) Agreement - WTO: (FSIS):

The SPS agreement ensures that countries do Overseen by the USDA, FSIS is responsible for
not use food safety as a barrier to trade, while the safety of meat, poultry, and egg products.
allowing them to implement stricter safety standards. Compliance Mechanisms:
Compliance Mechanisms: - Daily inspection of meat processing plants.
- National governments must prove that their - Mandatory HACCP programs for meat
safety measures are scientifically based and establishments.
comply with international standards. - Public notification of recalls and strict
- Regular audits and inspections for compliance, enforcement of food safety violations.
especially for exports. VIII.4 Model Compliance Strategies in International
3. European Union (EU) Food Safety Regulations: Contexts

Risk-Based Inspection
 Developed countries increasingly use risk-based Examples of Best Practices in the Philippines
inspection models where resources are allocated
1.Laguna’s Comprehensive Meat Safety Program
based on the risk levels of certain meat products or
processors. Overview:

Science-Based Standards The province of Laguna implemented a

comprehensive meat safety program that includes
HACCP is universally applied, ensuring a
regular inspections, community education, and
systematic approach to identifying and controlling
infrastructure improvements.
hazards throughout the meat production process.
Best Practices:
International Audits and Cooperation
- Regular training for local meat inspectors.
Exporting countries must meet the importing
country's standards. For example, meat imports to the - Community outreach programs to educate
EU or US require adherence to their stringent consumers.
regulations, ensuring only compliant producers
- Investment in modern slaughterhouses and cold
engage in trade.
storage facilities.
VIII.5 Successful Model Compliance Examples
Outcome:
Philippines:
The program significantly reduced instances of
The NMIS accreditation program ensures that
foodborne illnesses and improved overall meat safety
meat processors follow hygienic practices,
compliance in the province.
significantly reducing cases of foodborne diseases
linked to meat consumption. 2. Bohol’s Integrated Meat Safety Initiative

The “Farm-to-Table” program incorporates the Overview:

traceability system, helping authorities quickly
respond to any meat safety incidents by identifying
the source.
 Bohol's initiative integrated meat safety Overview:
practices into its local agricultural programs, focusing
New Zealand has a globally recognized meat
on capacity building and technological adoption.
safety system that emphasizes strict regulatory
Best Practices: controls and comprehensive inspection processes.

- Collaboration with local universities for research Key Elements:

and training.
- Rigorous training and certification programs for
- Use of digital traceability systems for monitoring meat inspectors.
the supply chain.
- Advanced technology for traceability and
- Public awareness campaigns targeting both monitoring.
producers and consumers.
- Strong collaboration between government
Outcome: agencies and industry stakeholders.

Increased compliance with meat safety Outcome:

standards and enhanced consumer confidence in local
New Zealand consistently maintains high meat
meat products.
safety standards and enjoys a strong reputation for
Lessons Learned from Other Countries safe meat exports.

International: European Union

New Zealand’s Meat Safety System The EU’s rapid alert system for food and feed
(RASFF) is a highly effective model. It allows for the
Known for its efficient and successful
quick identification and recall of unsafe meat
compliance with both local and international meat
products, ensuring consumer safety across member
safety standards, New Zealand maintains high
states.
standards of meat safety through strict government
oversight, regular audits, and alignment with Codex Denmark’s Food Safety Strategy
Alimentarius.
Overview: Case Studies of Outbreaks in the Philippines and Their
Consequences
Denmark’s food safety strategy includes robust
risk assessment and management processes, along 1. 2011 Cagayan de Oro Meat Contamination
with extensive public education campaigns.
Incident: A major meat contamination incident in
Key Elements: Cagayan de Oro led to a significant outbreak of
foodborne illness.
- Centralized regulatory framework with clear
guidelines and enforcement. Consequences:

- Continuous research and adaptation of new - Over 200 reported cases of illness and several
technologies. fatalities.

- Engagement of consumers in food safety - Temporary closure of several local markets and
practices through education. slaughterhouses.

Outcome: Denmark has successfully minimized - Loss of consumer confidence and economic
foodborne illness outbreaks and maintained high impact on local meat producers.
consumer trust in its meat products.
- Lessons Learned:
In both the Philippines and globally, meat safety
- Highlighted the need for stringent enforcement of
laws are enforced through comprehensive compliance
meat safety regulations.
models, involving inspection, audits, and strict
adherence to international standards like HACCP. - Emphasized the importance of effective
Public-private partnerships, technology for traceability systems to quickly identify contamination
traceability, and robust legal frameworks contribute to sources.
successful compliance and ensure consumer
protection across the food supply chain
2. 2016 Manila Market Scandal
VIII.6 Impact of Non-Compliance
 Incident: A scandal involving the sale of expired and Legal repercussions serve as a deterrent to non-
improperly handled meat products in Manila’s public compliance and underscore the importance of
markets. adhering to meat safety standards.

Consequences: 2. Economic Repercussions

- Multiple outbreaks of foodborne illnesses affecting Examples:

hundreds of consumers.
Economic impacts include loss of consumer
- Legal actions against market operators and confidence, decreased sales, and potential bans on
vendors. exports if safety standards are not met.

- Economic repercussions for the local meat Impact:

industry and loss of public trust.
Ensuring compliance with meat safety
Lessons Learned: regulations is crucial for maintaining the economic
viability of the meat industry and protecting public
- Underlined the necessity for regular inspections
health.
and rigorous enforcement of meat safety laws.

- Demonstrated the critical role of consumer

education in preventing such incidents. By understanding these challenges,
opportunities, and case studies, stakeholders in the
VIII.7 Legal and Economic Repercussions
Philippine meat industry can develop more effective
1. Legal Repercussions strategies to enhance meat safety compliance, protect
consumers, and ensure the sustainability of the
Examples:
industry. Continuous improvement and adaptation to
Non-compliance with meat safety regulations emerging challenges are essential for maintaining
can lead to legal actions, including fines, business high standards of meat safety and public health.
closures, and imprisonment for severe violations.
CONCLUSION
Impact:
Summary of Key Points

Breviary of Major Topics Covered 4. Farm Level Compliance

1. Purpose of the Book - Good Agricultural Practices (GAP): standards,

certification process, and benefits.
- Importance of meat safety.
- Animal health and welfare: disease prevention,
- Overview of meat safety compliance in the
control, and welfare standards.
Philippines.
- Traceability and record-keeping: importance and
- Target audience including farmers, meat
best practices.
processors, food safety professionals, policymakers,
students and food handlers 5. Slaughterhouse and Processing Plant Compliance

2. Overview of the Meat Industry in the Philippines - Good Manufacturing Practices (GMP): principles,
standards, implementation, and challenges.
- History and development.
- Hazard Analysis and Critical Control Points
- Evolution of the meat industry.
(HACCP): principles and steps in developing and
- Current state and economic impact. implementing plans.

- Key players, including major meat producers and - Inspection and audits: role of NMIS and other
processors and the role of SMEs. regulatory bodies, common issues, and solutions.

3. Legal Framework for Meat Safety in the 6. Distribution and Retail Compliance
Philippines**
- Cold chain management: importance and best
- Primary laws and regulations such as Republic Act practices for transportation and storage.
No. 9296 and Republic Act No. 10611.
- Retail standards: requirements for meat retailers,
- Regulatory bodies like NMIS, FDA, and LGUs. consumer protection, and education.

7. Consumer Safety and Awareness

 - Consumer rights and responsibilities: - Use of mobile applications for real-time updates
understanding food labels, proper handling, and and compliance checklists.
cooking.
- Advanced analytics for predictive risk
- Public health campaigns: government and NGO management.
initiatives, success stories, and areas for
2. Sustainable Practices
improvement.
- Integration of sustainable farming and processing
8. Challenges and Opportunities
practices.
- Current challenges in meat safety compliance:
- Emphasis on reducing environmental impact and
resource limitations and enforcement issues.
promoting animal welfare.
- Opportunities for improvement: technological
3. Global Standards Alignment
advancements and policy recommendations.
- Continuous updating of local regulations to align
9. Case Studies
with international standards.
- Successful compliance models: examples of best
- Increased collaboration with global food safety
practices in the Philippines and lessons learned from
organizations.
other countries.
Vision for a Safer Meat Supply Chain in the
- Impact of non-compliance: case studies of
Philippines
outbreaks, legal and economic repercussions.
1. Comprehensive Regulatory Framework
Future Directions
- A uniform and robust regulatory framework that
Emerging Trends in Meat Safety
ensures consistent enforcement across all regions.
1. Technological Innovations
2. Enhanced Infrastructure
- Adoption of digital traceability systems and smart
monitoring devices.
 - Investment in modern infrastructure, including Republic Act (R.A.) No. 9296, Otherwise known as
slaughterhouses, cold storage, and transportation “The Meat Inspection Code of the Philippines” as
systems. Amended by R.A. No. 10536.

3. Stakeholder Collaboration Appendix B - Republic Act No. 10611 , The Food

Safety Act of 2013)
- Strong partnerships between government, private
sector, academia, and communities to drive Appendix B1 – Joint DA-DOH Administrative Order No.
improvements. 2015-0007, 20 February 2015 The Implementing Rules
and Regulations of Republic Act No. 10611, “An Act to
4. Empowered Consumers
Strengthen The Food Safety Regulatory System in the
- Educated and informed consumers who understand Country to Protect Consumer Health and Facilitate
their rights and responsibilities regarding meat safety. Market Access of Local Foods and Food Products, and
for Other Purposes” otherwise known as The Food
5. Resilient and Adaptable Systems
Safety Act of 2013.”
- Systems that can quickly adapt to emerging
threats and challenges, ensuring continuous
protection of public health.

APPENDICES
Appendix A - Republic Act No. 9296, The Meat
Inspection Code of the Philippines) GLOSSARY OF TERMS

Food Safety – refer to the assurance that food will

not cause harm to the consumer when it is prepared
Appendix A1 - DA Circular No.01, series of 2014 : or eaten according to its intended use.
Revised Implementing Rules and Regulations of
Food and water-borne diseases outbreak – the safety of meat. Veterinary services, appropriate use of
occurrence of two or more cases resulting from of the medicines and proper animal housing are essential.
ingestion of the same food or drink.
Transport of Livestock – Transport Regulation (R.A.
Food Establishment – an establishment where food 10631 amending R.A. 8485 otherwise known as The
or drinks are manufactured, processed, stored, sold or Animal Welfare Act of 1998) . Animal must be
served. transported humanely to avoid stress, injury or death.
Proper documentation and permits (Animal Inspection
Good Agricultural Practices (GAP) - A set of
Certificates) are required during the transport of
principles applied in agriculture to ensure food safety
livestock from the farm to slaughterhouse.
and quality.
Quarantine Inspection - Livestock may be subject
Good Manufacturing Practices (GMP) - Guidelines
to inspection by animal quarantine officers to ensure
to ensure products are consistently produced and
that they are free from infectious diseases before
controlled according to quality standards.
being allowed for slaughter.)
Hazard Analysis and Critical Control Points
Slaughterhouses (Abattoirs) - Accreditation of
(HACCP) - A systematic preventive approach to food
Slaughterhouses (NMIS): Only accredited
safety from biological, chemical, and physical hazards
slaughterhouses can legally operate, and they must
in production processes.
follow standards on sanitation, hygiene, and
National Meat Inspection Service (NMIS) - The operational processes. This includes controlling
primary regulatory agency overseeing meat safety in contamination and ensuring clean environments.)
the Philippines.

Farm Practice – Animal rearing and management

Ante-mortem and Post-mortem Inspections -
Good Animal Husbandry Practices (GAHP) – Livestock undergo inspection before and after
proper breeding, feeding, and animal health slaughter by NMIS meat inspectors to ensure they are
management to prevent diseases and ensure the free from diseases and fit for human consumption.
Hygienic Slaughter Process - The process of and maintaining proper temperature to prevent
slaughtering, skinning, eviscerating, and cleaning the spoilage. Markets must be clean, and meat must be
carcass is regulated to prevent contamination. displayed under sanitary conditions.
Equipment used must be sterilized regularly.
NMIS "Meat Inspection Certificate" - Meat sold in
Meat Processing Plants - Good Manufacturing public markets must be inspected and bear the NMIS
Practices (GMP): Meat processing plants must comply inspection seal to verify its safety for consumption.
with GMPs that ensure the hygienic preparation,
Regular Inspection - NMIS and local government
processing, packaging, and storage of meat and meat
units (LGUs) regularly inspect meat establishments to
products. This includes temperature control, proper
ensure compliance with food safety regulations.
handling, and avoiding cross-contamination.
Consumer Education - Public Awareness Campaigns:
NMIS Inspection and Accreditation - All meat
The DA and NMIS promote consumer education on
processing plants are required to be accredited by
how to identify safe and properly inspected meat, how
NMIS to ensure they meet the required sanitary and
to handle meat safely at home, and how to store it
operational standards.
correctly to prevent contamination and spoilage.
Cold Chain Management - Meat and meat products
Safe Handling of Meat at Home - Consumers are
must be transported using vehicles that maintain
encouraged to store meat in refrigerators or freezers,
appropriate temperatures to prevent spoilage. This is
cook meat thoroughly to appropriate temperatures,
part of the "cold chain" system, which includes
and avoid cross-contamination between raw and
refrigeration during transportation and storage.
cooked foods.
Proper Packaging and Labeling - Meat products
Fit for Human Consumption – meat that has passed
must be properly packaged in sanitary materials and
and appropriately branded by an inspector as safe and
labeled with clear information about their origin,
wholesome and in which no changes due to disease,
expiration date, and processing details.
decomposition or contamination have subsequently
Meat Hygiene and Handling - Retailers are required been found ( Section 4 (13) Chapter 1, Department
to handle meat hygienically, using clean equipment Circular 01, Series of 2014, Revised Rules and
Regulations of R.A. 9296 Otherwise known as The
Meat Inspection Code of the Philippines)

Food Animals – all domestic animals slaughtered for

human consumption such as but not limited to cattle,
carabaos, buffaloes, horses, sheep, goats, hogs, deer, LIST OF RELEVANT PHILIPPINE LAWS AND
rabbits, ostrich and poulty. REGULATIONS
- Republic Act No. 9296 (The Meat Inspection Code of
the Philippines)

- Republic Act No. 10611 (The Food Safety Act of

2013)

- P.D. No.856 Sanitation Code of the Philippines

- Republic Act No. 3720 (Food, Drug, and Cosmetic

Act)

- Republic Act No. 7394 (Consumer Act of the

Philippines)

- Executive Order No. 137 Providing for the

Implementing Rules and Regulations Governing the
Devolution of Certain Powers and Functions of the
National Meat Inspection Commission to the Local
Government Units Pursuant to Republic Act No.7160
Otherwise Known as the Local Government Code of
1991.
- Department of Agriculture Administrative Order - Phone: +63 2 924-7980
No.19 Series of 2010 dated October 11, 2010 known
- Food and Drug Administration (FDA)
as Guidelines on Good Hygienic Slaughtering Practices
for Locally Registered Meat Establishment ( GHSP- - Website: [FDA Philippines](https://www.fda.gov.ph/)
LRMEs)
- Phone: +63 2 857-1900
- Department of Agriculture Administrative Order No.
- Department of Agriculture (DA)
20, Series of 2010, dated 21 October 2010, Guidelines
on Post-Meat Establishment Control - Website: [DA Philippines](https://www.da.gov.ph/)

- Department of Agriculture Administrative Order No. - Phone: +63 2 929-1226

21, Series of 2010 Dated 21 October 2010 Guidelines
International
for the Implementation of Meat Inspection Service by
the Local Government Units (LGUs) - World Health Organization (WHO)

- Department of Agriculture Administrative Order - Website: [WHO](https://www.who.int/)

No.05, Series of 2012, Dated Janaury 12, 2012 Rules
- Food and Agriculture Organization (FAO)**
and Regulation on Hygienic Handling of Newly
Slaughtered Meat in Meat Markets - Website: [FAO](http://www.fao.org/)

Department of Agriculture Administrative Order No. - Codex Alimentarius Commission

06, Series of 2012 Dated January 12, 2012 Rules and
- Website: [Codex](http://www.fao.org/fao-who-
Regulations on Hygienic Handling of Chilled, Frozen
codexalimentarius/)
and Thawed Meat in Meat Markets

Contact Information for Regulatory Bodies

Additional Resources for Further Reading
Philippines

- National Meat Inspection Service (NMIS)

- Website: [NMIS](http://nmis.gov.ph/)
- Food Safety Management: A Practical Guide for the - "Implementing Good Agricultural Practices in the
Food Industry by Y. Motarjemi, G. Moy, E. Todd Philippines" by R. S. Garcia, Food Control

- Meat Science: An Introductory Text by P.D. Warriss - "The Role of Technology in Enhancing Meat Safety"
by E. H. Reyes, International Journal of Food
- Principles of Food Sanitation by Norman G. Marriott,
Microbiology
Robert B. Gravani

- Relevant journal articles and research papers from

"Food Control" and "Journal of Food Protection" **Official Documents**

- Republic Act No. 9296 (The Meat Inspection Code of

the Philippines)

- Republic Act No. 10611 (The Food Safety Act of

BIBLIOGRAPHY
2013)
Books
- NMIS guidelines and inspection reports
- Food Safety Management: A Practical Guide for the
- FDA regulations and advisories
Food Industry by Y. Motarjemi, G. Moy, E. Todd
Online Resources
- Meat Science: An Introductory Text by P.D. Warriss
- National Meat Inspection Service (NMIS) website:
- Principles of Food Sanitation by Norman G. Marriott,
[NMIS](http://nmis.gov.ph/)
Robert B. Gravani
- Food and Drug Administration (FDA) Philippines
website: [FDA Philippines](https://www.fda.gov.ph/)
Articles
- Department of Agriculture (DA) Philippines website:
- "Food Safety in the Philippines: Challenges and [DA Philippines](https://www.da.gov.ph/)
Opportunities" by M. L. Fernandez, Journal of Food
- World Health Organization (WHO) website: [WHO]
Protection
(https://www.who.int/)
- Food and Agriculture Organization (FAO) website:
[FAO](http://www.fao.org/)