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PHILIPPINES’ GMP/HACCP PROGRAM FOR THE

MEAT SECTOR

ATTY. BEATA H O OBSIOMA, BSA, DVM, Ph.D.

OIC, Deputy Executive Director

NATIONAL MEAT INSPECTION SERVICE

nmis_ded@yahoo.com; bea_nmic@yahoo.com

OUTLINE OF PRESENTATION:

1. Legislations and Regulations

2. NMIS Organizational Structure

3. Supply/Value Chain and Enforcement

4. Status of the Meat Safety & Quality

Assurance Program (MSQAP)

LEGISLATIONS:

Meat Inspection Code

(Republic Act No. 9296, as amended)

Sec. 44. The Secretary, by way of regulation, shall adopt internationally recognized standards, recommendation, set of procedures or guidelines to further ensure the quality and safety of meat and meat products.

DA-AO No. 28 - Rule 44.1 – The NMIS shall pursue the adoption and implementation of HACCP-based meat inspection system in the whole process of production.

LEGISLATIONS:

Food Safety Act (Republic Act No. 10611) Sec. 7(e) Food business operators shall be

encouraged to implement a HACCP-

based system for food safety assurance

in their operations.

Sec. 14(a) . . . They shall adopt, apply and be well

informed of codes and principles for good

practices. Micro and small industries shall

be assisted to facilitate their adoption of

such practices.

Sec. 14(c) . . . They shall allow inspection of their businesses

and collaborate with the regulatory authorities on

action taken to avoid risks posed by the food

product/s which they have supplied.

REGULATIONS: Meat Establishments (MEs) - DA-AO No. 21 – Mandatory GMP Implementation in all “AA” Accredited MEs DA-AO No. 19 – GHP for Local Government Unit (LGU) Registered Slaughterhouses Meat Markets/Outlets - DA-AO No. 5 – GHP for Fresh Warm Meat DA-AO No. 6 – GHP for Chilled, Frozen and Thawed Meat Export and Imports - DA-AO No. 9 – Mandatory HACCP in “AAA” MEs DA-AO No. 28 – Only HACCP certified meat/meat products shall be allowed for export. DA-AO No. 16 and MO No. 7 – HACCP Audit of Foreign Meat Establishment (FME)

NMIS Organizational Structure

Regional Technical Operation Centers

(16 Regions)

EXECUTIVE DIRECTOR

DED, Legal, Press Relations,

MSQAP, Inspectorate

Central Office

(8 Divisions)

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SOURCE DA, BAI, NMIS

MEAT ESTABLISHMENT DA, NMIS, LGU

MARKET NMIS, LGU

END-USER NMIS

Foreign Supplier (HACCP)

Domestic Producer (GAHP)

Import

CS

MPP

Export

M

C

P

SLH/

PDP

Hotels Restaurants Institutions

Super Markets

Retailers

Public Markets

CONSUMERS

PHILIPPINES’ MEAT SUPPLY/VALUE CHAIN

Hotels Restaurants Institutions

MEDIUM AND LARGE MEAT ENTERPRISES

MEIP FOR LOCAL GOVERNMENT UNITS

MARKETS – Private & Public MICRO AND SMALL MEAT ENTERPRISES

DRAFT REGULATIONS READY FOR SIGNATURE

BY THE SECRETARY:

GOOD HANDLING PRACTICES (GHP)

for Micro and Small Enterprises:

1. Slaughterhouse (DA-AO No. 19)

2. Market Poultry Dressing

3. “Lechon” Processing (Roasted Piglets)

4.”Kambingan” Processing (Goat Slaughtering)

5. Micro & Small Scale Meat Processing

(Kitchen and Markets)

REGION 1 2 3

4A 4B 5 6 7 8 9

10 11 12

CARAGA CAR NCR

Central Office

TOTAL

GMP Auditors 3 2 4 3

None 2 2 1 2 1

None 2

None 1

None 8

10

41

HACCP Auditors 1

None 3 3 1

None None

1 None

1 2 1 2 1

None 3 7

26

Director Auditors

GMP Auditor GMP Auditor

HACCP Auditor

HACCP Auditor

GMP Auditor

HACCP Auditor HACCP Auditor

HACCP Auditor

GMP Auditor GMP = 4

HACCP= 5

STATUS OF THE MSQA PROGRAM

7 847

150

201

287312 332

359

436399

44 56 65 67 71 77 86 93 92

733

050

100150

200250

300350

400450

500

2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013

Year

GMP CERTIFIEDHACCP CERTIFIED

STATUS OF THE MSQA PROGRAM as of December 31, 2013

THANK YOU

FOR LISTENING