Strengthening the Philippine Meat Control System - LGUs In Particular

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DA - NMIS 10 Year Strategic Action Plan and
Program for Locally Registered Meat
Establishments (LRMEs) (2009-2019)

• Strengthening the Philippine Meat Control System
  - LGUs

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Presentation Outline

• Background
• Meat Safety Issues
• Capacity Building Needs Assessment
• 10 Year Strategic Action Plan and Program
  (2009-2019) / Road Map (2013-2016)
• Guidelines
• Recently Approved Guidelines
• For Public Consultations
• NMIS Call

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The National Meat Inspection Service (NMIS)

• The sole national controlling/competent authority
  tasked to implement policies, programs,
  guidelines and rules and regulations pertaining
  to meat inspection and meat hygiene to ensure
  meat safety and quality from farm to table.

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NMIS is now focused on reforms!

• sound regulatory framework
• coherent planning
• effective organizational structure
• effective processes
• effective intergovernmental and industry
  relations
• appropriate policy framework
• quality management/leadership
• adequate and competent staff and
• improved access to and reliability of services.

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LGUs the principal controlling authority in
the regulation of meat and meat products within
its territorial jurisdiction as mandated in the
RA 7160

• DID YOU THAT

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No 1 Meat Safety Issue

• Pre-Harvest

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Operators
Livestock Dealer
Shipper
Meat establishment
Meat Inspectors
Butchers
C ONSUMER S
M e a t T r a d e r
Cuts
Institutional Buyers
P ROD UCERS
F A R M I N P U T S
Imports
Carcass
Wet Market
Source
Supermarket
Importers
Local
Cold Chain
Processor
Supermarket
Concessionaire
Meat establishment
Cuts
Shipper
Institutional Buyer
Carcass
Shipper
Exporter
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On-farm meat safety concerns in food animals

• High carriage of pathogens in cattle and birds
• Rapid multiple antibiotic resistance in
  Salmonella typhimurium DT 104 and Campylobacter
  in poultry
• Transovarian transmission of highly Salmonella
  enteritidis from hen to egg
• Hormones and antibiotics in feeds for food
  animals.

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No 2 Meat Safety Issue Meat Establishments
A AA AAA
Facilities Basic, manual Semi automated Automated
Product reach locality Domestic International
Supervision LGU LGU/NMIS NMIS
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Definition of Locally Registered Meat
Establishments (LRME)
LOCALLY REGISTERED MEAT ESTABLISHMENTS
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No 3 Meat Safety Issue Meat Inspection

• Elements of Meat Inspection
• Ante Mortem Inspection
• Hygienic Slaughtering and Carcass By-
  Products/Blood Handling
• Post Mortem Examination
• Handling of Condemned Products
• Hygiene and Sanitation
• Environmental Management

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Ready for scalding
Stunning
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Ready for scalding
Evisceration
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Cleaning of visceral organs
Dehairing in the scalding vat
Offal cleaning on the floor
Cutting of head on the floor
Carcass splitting
Evisceration
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Waste generated
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No 4 Meat Safety Issue Transportation and
Delivery
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Carcass/organs on the floor
The use of kariton
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No 5 Meat Safety Issue Unhygienic Handling of
Meat in Meat Markets
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Meat stall
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Meat Stall
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No 6 Meat Safety Issue

• Proliferation of Hot Meat/Botcha in the markets

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No 7 Meat Safety Issue Samples for Laboratory
Examination

• Types of Hazards
• 1. Physical metals, stones, bones etc
• 2. Chemical additives, allergens,
  antibiotics, detergents, heavy metals,
  pesticides, preservatives, sanitizers, toxins,
  colorants etc
• 3. Biological mainly microbiological

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No 8 Personnel
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Objectives of AO 19 S 2010 (GHSP)

• a) To encourage LRMEs to improve safety and
  quality of meat through hygienic slaughtering
• b) To protect consumers by reducing the risk of
  meat-borne illnesses and other hazards
• c) To provide practical information on good
  hygienic slaughtering practices to persons
  working in the slaughterhouse such as butchers,
  offal cleaners, meat inspectors, supervisors, LGU
  personnel and other stakeholders

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Assessing the Capacity Building Needs of the
Philippine Meat Control System
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Definition of Meat Control

• - Encompasses activities that provide consumer
  protection and ensure that all meat provided for
  human consumption are safe, wholesome, conform to
  meat safety and quality requirements, honestly
  and accurately labelled as prescribed by law (FAO
  2007)

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General Objective

• Assess the LGU service delivery capability under
  the Philippine Meat Control System

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Project Approach

• Process-driven FAO Guidelines for Capacity
  Building Needs Assessment
• Collaboration and coordination with majority of
  stakeholders (national and local government
  levels, private sector, industry and academe)

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Components

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Five Steps to Assess capacity Building Needs
Step 1 Seek support and agree on goals, process
Terms of Reference
Step 2 Review existing Capacity and performance
Situation Analysis
Step 3 Describe desired Future food control
system
Goals and Objectives
Step 4 identify and prioritize Capacity building
needs
Needs and Priorities
Step 5 Consider options to Address identified
needs
Capacity Building Action Plan
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Step 3. Describe desired future (improved) meat
control system

• Development of a Vision Statement
• Why should the meat control system exists?
• What purpose should it fulfil
• What should it achieve
• What should its essential characteristics be?

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Vision Statement

• A developed LGU Meat Control System that is
  compliant with national standards, responsive to
  the needs of meat industry stakeholders and
  protection of the health and general welfare of
  the meat consuming public.

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IDENTIFIED WEAKNESSES

• Not a priority of the Local Chief Executive
• No standards (design of slaughterhouse
  equipment) and pro-forma resolutions to follow
• Inadequacy of resources (eg manpower, budget,
  facilities, equipment etc) No idea on FS
  preparation
• Existing unaccredited slaughterhouses with old
  facilities/non functional and old equipment
• Untrained personnel implementers of the law do
  not have political will
• Lack of knowledge on new trends such as Risk
  Analysis, traceability
• Some LGUs with no or limited ordinances on meat
  inspection
• No guidelines in the creation of provincial,
  city, municipal meat inspection service
• Inability to issue regulations and standards on
  meat inspection that will fit their needs
• Organizational weakness (lack of documented
  procedures variation in structure)
• Weak adoption of new technology limited in
  house training
• Report of corruption and fraud

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Step 4 Identify Capacity Building Needs
Existing Meat Control System (SWOT
Analysis) (Survey Questionnaires)
Desired Future Situation (Vision)
Capacity Building Needs (Gaps)
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Step 5 Prioritizing Areas for Capacity Building
Capacity Building Areas Priority Priority Priority
High Medium Low
Meat Control Management / (2)
Meat legislation / (1)
Meat Inspection / (3)
Enforcement / (4)
Official Control laboratories / (2)
IEC / (1)
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Step 6. Develop a capacity building Strategic
Action Plan and Program
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Goal 1 Stronger Meat Control Management
Major program Activities Time-Frame Performance Indicators
1.Formulation of Guide on Meat Control Manual Drafting, implementation of standards/pro-forma resolutions etc On-going Standards drafted
2. Generation of Funds Holding of WS on FS preparation LGU profile 2009-2015 FS prepared and utilized LGU profile documented
3. Recognition Award for LGUs DA NMIS Kabalikat Sa Paglilingkod Awards program 2009, 2014, 2020 Recognition Award program undertaken
4. Implementation of EMS Holding of WS on EMP preparation Organization of Slaughterhouse Operators 2009-2015 EMP submitted and applied Associations organized
5. Application of Risk Analysis Holding of WS Establishment of RD 2015 WS and research activity undertaken
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Goal 2 Promoting cooperation in crafting and
implementation, monitoring and assessing the
impact of meat legislation
Major program Activities Time-Frame Performance Indicators
1. Issuance of AO concerning the ff Ante mortem inspection, post-mortem inspection, meat product inspection and post meat establishment control b. Transfer of certain powers and functions of NMIS to PMIS, CMIS Environmental Management in all meat establishment d. Encourage LGU issuance of Meat Safety Ordinance adopting national standards and following national guidelines and procedures Drafting and issuance of AO and pro-forma of meat safety ordinance continuing AO and pro-forma ordinance drafted and disseminated
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Goal 3 Promoting consistent meat inspection and
traceback
Major program Activities Time-Frame Performance Indicators
1. Professionalization of Local Meat Inspectors Guidelines formulated and adopted 2013-2015 Guidelines issued in the form of AO
2. NMIS e-learning program Drafting and adoption of e-learning model 2015 E-learning program adopted recipient of the program
3. Institutionalization of Traceback Mechanism Creation of Inspectorate Team 2014 Monitoring scheme designed and adopted
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Goal 3 Promoting consistent meat inspection and
traceback
Major program Activities Time-Frame Performance Indicators
4. City/Municipal Meat Inspection Service Manual Drafting of manual 2014 Manual drafted and distributed
5. Adoption of GHSP Baseline Monitoring (sampling, analysis, evaluation, corrective action) Continuing Corrective action done (policy formulated)
6. Registration Mechanism for Local Meat Inspector and Meat Butcher Guidelines for Registration Implementation Continuing Guidelines issued in the form of AO
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Goal 4 Promoting stronger enforcement
Major program Activities Time-Frame Performance Indicators
1. Major policy review entitled Change for improving meat inspection service compliance project Assessment and policy formulation 2014 Report by the Committee
2. Strong Enforcement on legal procedures Holding of Seminar-WS on Enforcement on Legal Procedures continuing LGUs capability to enforce the law based on volume of confiscated meat)
3. Registration of LRME Drafting of Guidelines and issuance of AO continuing AO issued
4. Cease and Desist Order Classification of the LRMEs Issuance of AO 2015 - continuing AO issued Criteria adopted CDO issued
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Goal 5 Promoting Meat Control Laboratories
Major program Activities Time-Frame Performance Indicators
1. Establishments of database on contaminants Drafting of guidelines and issuance of AO Implementation Monitoring Corrective Actions 2009- 2015 Continuing City/municipality compliance in the submission of samples
2. Training of meat inspectors on the collection of samples Sem/WS on the collection of samples Continuing Local meat inspectors trained
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Goal 6 Promoting Maximum and Effective
Information, Education (Training) Communication
Major program Activities Time-Frame Performance Indicators
1. Adoption of the internet based distance education training program Drafting, implementation and evaluation of internet based distance education training program 2015-2017 Recipient trained
2. Specific IEC materials and training modules for LCEs and slaughterhouse workers Handbook on GHSP and for LCEs drafted 2013-2014 Handbook distributed
3. Establishment of Meat Inspection Academy 2016
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Goal 6 Promoting Maximum and Effective
Information, Education (Training) Communication
Major program Activities Time-Frame Performance Indicators
3. Translation of IEC materials into respective regional dialects IEC materials translation 2014 IEC materials translated
4. Impact assessment program on IEC Assessment of the impact of IEC program of NMIS 2015 Assessment reported
5. Speakers bureau for EMP and GHSP Identification, training and evaluation of the performances of the members of speakers bureau 2009-2012 Trainings conducted by the members of speakers bureau
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Targets of the SAAP

• a) 5 annual increase of accreditation rate
• b) Improved hygiene and sanitation and
• c) Technically capable meat inspectors

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Recently Approved Guidelines to Improve the
Philippine Meat Control System LGUs in particular
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Approved Guidelines
NMIS MC No 10-2010-9 Series of 2010 Registry of LGU Meat Inspection Personnel Objectives of this MC To address the need for a baseline data on existing meat inspection personnel at the local government level To provide basis in the development of programs for capacity building of meat inspection personnel at the local government level To provide ready reference in drafting future programs such as networking and inter-LGU enforcement. To strengthen accountability of meat inspection personnel in the performance of their function
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Approved Guidelines
NMIS MC No 10-2010-10 Series of 2010 Registry of Locally Registered Meat Establishments Objectives of the MC To address the need for a baseline data on existing locally registered meat establishments To provide basis for future assistance to locally registered meat establishments that are in need of improvement or rehabilitation To institutionalize a system of identification to support traceability programs on disease prevention and protection of the consuming public and To provide reference for government and non-government entities in the formulation and execution of policies, procedures and rules and regulations relative to their compliance to standards and upgrading.
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Approved Guidelines
DA AO No 19 Series of 2010 Guidelines on Good Hygienic Slaughtering Practices for Locally Registered Meat Establishments (GHSP-LRMEs) The scope This covers hygienic practices at all slaughtering stages of food animals in locally registered meat establishments. The objectives To encourage locally registered meat establishments to improve its hygienic production of meat To protect consumers by reducing the risk of meat-borne illnesses and other hazards through proper adoption of hygienic slaughtering practices To provide practical information on good hygienic slaughtering practices to persons working in the slaughterhouse such as butchers, offal cleaners, meat inspectors, supervisors, LGU officials and other stakeholders.
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GHSP A WAY TO A BETTER PHILIPPINE MEAT CONTROL
SYSTEM
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Administrative Order No 19 Series of 2010
Section Title
1 SCOPE
2 OBJECTIVES
3 DEFINITION OF TERMS
4 REQUIREMENTS FOR MEAT INSPECTORS/MEAT BUTCHERS/MEAT HANDLERS
5 PERSONAL HYGIENE
6 ANIMAL WELFARE
7 TRANSPORT OF LIVE ANIMALS AND LAIRAGE
8 REQUIREMENTS FOR ACCEPTANCE AND LAIRAGING
9 ANTE-MORTEM INSPECTION
10 HYGIENIC SLAUGHTERING AND CARCASS HANDLING
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Administrative Order No 19 Series of 2010
Section Title
11 HYGIENIC HANDLING OF BY-PRODUCTS, INCLUDING BLOOD
12 POST-MORTEM INSPECTION
13 CONDEMNED PRODUCTS
14 PRPER MARKING AND ISSUANCE OF MEAT INSPECTION CERTIFICATE
15 TRANSPORTATION AND DELIVERY
16 ENVIRONMENTAL HYGIENE
17 SAFETY OF WATER SUPPLY
18 TRAINING
19 LABORATORY TESTING

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Administrative Order No 19 Series of 2010
Section Title
20 RECORDS KEEPING
21 PRODUCT INFORMATION AND CONSUMER AWARENESS
22 EVALUATION OF PRACTICES
23 UNANNOUNCED MONITORING
24 RESPONSIBILITIES
25 ADDITIONAL REGULATION
26 EFFECTIVITY
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REQUIREMENTS FOR MEAT INSPECTORS / MEAT
BUTCHERS/MEAT HANDLERS

• For Meat Inspectors
• Appointed/designated by the Local Chief
  Executive
• Annual Health Certificate issued by the LGU
  Physician
• Completed Basic Meat Inspections Training Course
  and Preliminary Orientation on GHSP
• Registered with the NMIS and
• Undertakes refresher courses as directed by NMIS

• For Meat Butchers/Meat Handlers
•  
• Documentary requirements
• Health Certificate issued by the LGU Physician
  renewed annually
• Drug-Free Certificate
• Police Clearance and
• Barangay Clearance
• Attended Meat Butchers/Meat Handlers Orientation
  conducted by NMIS/Provincial Veterinary Office
  (PVO)/City Veterinary Office (CVO)/Municipal
  Veterinary Office (MVO) or Municipal Agriculture
  Office (MAO)
• Registered with the LGU, which shall in turn
  submit the registry to NMIS annually and
• Complies with the applicable provisions of this
  Administrative Order
•  
•  

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Objectives of Trainers Orientation on GHSP

• a) Increase knowledge and skills on meat
• inspection
• b) Give commitment in the implementation of
• AO 5 and AO 6 and
• c) Present and submit commitment in the
• implementation of GHSP.

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NMIS Operational Process
NMIS to monitor/give technical assistance
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Issues and Concerns

• Timely training
• Realization that there is a big challenge ahead
• Happy to be a part of the training maraming
  natutuhan
• This training is an encouragement for
  veterinarians in the LGUs to support the
  development of Philippine Meat Control System
• Slaughterhouse is not a priority of the Local
  Chief Executive and
• First time to attend this kind of training
  specially practicum

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Approved Guidelines
DA AO No 20 Series of 2010 Guidelines on Post-Meat Establishment Control The scope of implementation of this Order are the following Meat markets / channels (like wet markets, flea markets (talipapa), bagsakan centers, rolling stores, meat shops/stalls lechon houses and stands, ambulant meat stalls/ vendors/peddlers, supermarkets and grocery stores, hotels and others.
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Approved Guidelines
DA AO No 21 Series of 2010 Guidelines for the Implementation of Meat Inspection Service by the Local Government Units This Order covers the delineation of functions and shared responsibilities between the Department of Agriculture-National Meat Inspection Service and the LGUs in the regulation of persons, meat establishments, meat and meat products and post-meat establishment control.
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Approved Guidelines
DA Administrative Order No 24 S 2010 General Guidelines on Labeling of Meat and Meat products SCOPE This general guideline shall apply tot he labeling of prepackaged, chilled, frozen and processed meat and meat products for trade and commerce.
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Avoiding unsafe drug residues in human food

• The Challenge
•  
• DA with DOH are charged with ensuring that meat,
  poultry, seafood, milk and honey are safe from
  harmful veterinary drug residues. And that any
  such residues are within established tolerance.
  Slaughtered animals that are adulterated with
  illegal drug residues may cause significant
  public health concern. Investigating violative
  residues is a high priority of the Department.

DA AO No 24 S 2009 Implementing Guidelines on
National Veterinary Drugs Residues Control
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Approved Guidelines

• AO No 5 S 2012
• - Rules and regulations on Hygienic Handling of
  Newly Slaughtered meat in Meat Markets

• AO No 6 S 2012
• - Rules and regulations on Hygienic Handling of
  Chilled, Frozen and Thawed Meat in Meat Markets

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NMIS ROAD MAP FOR STRENGTHENING THE MEAT CONTROL
SYSTEM IN THE PHILIPPINES (LGUs) 2013-2016
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Over-all NMIS Targets 10 - Yr SAPP
2016
2015
2014
2013
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Quality Assurance Program
2016
2015
Monitoring Auditing System Impact Evaluation
(GHSPGHS/D) Orientation on HHP-Micro-scale MP
and GHP CS/MCP completion
2014
2013
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Details GHSP
2016
2015
2014
2013
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Target Performance of Meat Inspectors
2016
2015
2014
2013
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Target Auditing of LRMEs
2016
2015
2014
2013
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TARGET Creation of PMIS, CMIS MMIS
2016
2015
2014
2013
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NMIS TARGETS BARANGAY MEAT INSPECTION SERVICE
2016
2015
2014
2013
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TARGET Slaughter Data
2016
2015
2014
2013
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TARGET Legislation
2016
2015
2014
2013
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TARGET LCEs
2016
2015
2014
2013
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TARGET EMP
2016
2015
2014
2013
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TARGET Standards
2016
2015
2014
2013
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TARGET National Veterinary Drugs Residues
Control Program
2016
2015
2014
2013
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TARGET Meat Inspection Academy
2016
2015
2014
2013
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For public consultations

• IRR of RA 10536
• Unified NMIS and LGU Inspection Fees and Charges
• Accreditation of Local Meat Inspection Service
• Registration of Meat Traders, Vendors and
  Handlers
• Meat Plant and Transport vehicle Accreditation
  Guidelines
• Meat Plant Inspection Guidelines
• Supplemental Guidelines on Animal Welfare
• Guidelines on Disposal of Condemned and
  Confiscated meat

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Hot Meat

• RA 9296 (DA AO 28 S 2005)
• Refers to carcass or parts of carcass of food
  animal which was slaughtered in an unregistered
  establishment and has not undergone the required
  inspection.

• RA 10536
• The carcass or parts of carcass or food animals
  which were slaughtered from unregistered /
  unaccredited meat establishments and have not
  undergone the required inspection. It also
  includes undocumented, illegally shipped, and
  unregistered carcass, parts of carcass and meat
  products coming from other countries and those
  that are classified as hot meat by the NMIS.

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NMIS Logo
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Slaughterhouse Projects
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NMIS Training and Development Center
Regional Technical Operations Center
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NMIS Highlights of Accomplishment
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NMIS Call !

• Be with us in promoting cooperation in the
  crafting, implementation, monitoring and
  assessing the impact of meat legislations.
• Lets all keep our spirit high and have the
  heroic commitment in serving our fellow- men.

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NMIS

• Telephone Nos [phone], 924-7971
• Telefax [phone]
• Mobile Number 0917-8367009
• URL http//www.nmis.da.gov.ph
• E-mail nmis_at_nmis.gov.ph

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Thank You!

• Dr Minda S Manantan
• Executive Director
• National Meat Inspection Service
• Visayas Avenue, Diliman, Quezon City
• minda.manantan_at_yahoo.com
• Dr Marvin B Vicente
• Head, Locally Registered Meat Establishments
• Assistance Service and OIC, Meat Science
• Technology Division
• National Meat Inspection Service
• Visayas Avenue, Diliman, Quezon City
• vicentemarvin_at_yahoo.com
• nmis_at_da.gov.ph
• 02-9247977 / 924-7971