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ORDINANCE NO. 26 – 14
THE CODE OF ORDINANCES OF SAN CARLOS CITY, PANGASINAN
CHAPTER 4
ANIMAL WELFARE
TITLE 1
THE VETERINARY CODE
OF SAN CARLOS CITY (PANGASINAN)1
ARTICLE 1
PRELIMINARY PROVISIONS
Section 1. Title – This Ordinance shall be known as “THE VETERINARY CODE OF

SAN CARLOS CITY (PANGASINAN)”.
Section 2. Scope – This Ordinance shall cover all matters pertinent to the protection, care,
control and custody of animal including regulations for the distribution of livestock and poultry
produce for consumer consumption within the territorial jurisdiction of San Carlos City
(Pangasinan).
Section 3. Objectives – This Ordinance:
a) Aims to protect and promote the welfare of all animals in the City of San Carlos
(Pangasinan) by supervising and regulating the establishment and operations of all
facilities utilized for breeding, maintaining, keeping, treating or training of all animals
either as objects of trade or as household pets. For purposes of this Ordinance, pet
animals shall include birds.
b) Takes into consideration the five (5) basic freedoms of animals, which are:
1) Freedom from thirst, hunger and malnutrition;
2) Freedom from physical discomfort and pain;
3) Freedom from injury and disease;
4) Freedom to conform to essential behavior patterns; and
5) Freedom from fear and distress.
Section 4. Definition Of Terms – as used in this Ordinance, the following terms shall mean:
a) REPUBLIC ACT NO. 8485 – refers to the Animal Welfare Act of 1998.
b) REPUBLIC ACT NO. 9268 – refers to the Philippine Veterinary Medicine Act of 2004.
c) REPUBLIC ACT NO. 7160 – refers to the Local Government Code of 1991.
d) REPUBLIC ACT NO. 9147 – refers to the Wildlife Resources Conservation and
Protection Act.
e) REPUBLIC ACT NO. 9296 – refers to the Meat Inspection Code of the Philippines
f) CVO – City Veterinary Office, San Carlos City, Pangasinan
g) CMIU – refers to the City Meat Inspection Unit of San Carlos City, Pangasinan
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Ordinance No. 11-11
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h) CPU – refers to the City Pound Unit of San Carlos City, Pangasinan
i) CITATION TICKET – document to notify an offender of a particular

infraction/violation of existing City Ordinances on sanitation and/or environmental
protection and the corresponding penalty/s thereof.
ARTICLE 2
IMPLEMENTING AUTHORITIES / RESPONSIBILITIES
Section 1. Implementing Authorities – The OFFICE OF THE CITY MAYOR (CMO), through
the CITY VETERINARY OFFICE (CVO), assisted by the CITY MEAT INSPECTION UNIT
(CMIU) and CITY POUND UNIT (CPU), shall take the lead role in implementing the provisions
of this Ordinance.
Section 2. Responsibilities Of The City Mayor – The City Mayor shall perform the following
functions:
a) Implement and ensure compliance of all concerned with the provisions of this Ordinance.
b) Recommend to the Sangguniang Panlungsod enactment of ordinances or passage of
resolutions that will help in the proper implementation of this Ordinance.
c) Coordinate with all concerned departments, units or other government agencies to ensure
effective implementation of this Ordinance.
d) Source out funds to finance the programs and plans that will be implemented relative to
the provisions of this Ordinance.
e) Provide supplies, equipment and logistics for use during inspection and evaluation of
establishments.
f) Upgrade the social hygienic clinic of the City Veterinary Office, the City Meat Inspection
Unit and the City Pound Unit of San Carlos City, Pangasinan.
a) Performs such tasks and functions related to the overall objective of protecting animals
and promoting the health and well-being of this city’s constituents.
Section 3. Responsibilities Of The City Veterinarian – The City Veterinarian shall perform the
following functions:
a) Undertake the work plan of the CVO as mandated.

b) Command supervision over the staff of the CVO, CMIU and the CPU.
c) Oversee all matters pertaining to the slaughter of animals, including the preparation and
sale of meat for human consumption.
d) Supervise the operation of slaughterhouses and mini poultry dressing plants within the
city.
e) Regulate and conduct the inspection of meat, poultry, milk and dairy products for public
consumption.
f) Certify the fitness of meat and poultry food for human consumption of meat, meat
products and poultry products intended for distribution and/or sale within the City;
g) Establish a workable disease investigation, surveillance, reporting and appraisal of animal
disease intelligence network.
h) Initiate programs for the prevention and control of animal communicable and
transmissible diseases transferable to humans.
i) Regulate the keeping of domestic animals.
j) Prevent, confiscate and eliminate stray, apparently ownerless, unregistered and uncared
animals in any public place within the city.
k) Operate and manage a shelter for impoundment of animals and in relation to this provide:
1) Nourishment and medical care for animals in its care;
2) Basic health screening for all animals;
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3) A disease control program for facility; and

4) Vaccination of animals
l) Conduct field patrols, emergency response activities, impoundment of animals, issuance

of citations, and enforcement of animal quarantine directives.
m) Perform euthanasia of animals by humane methods, that is, by administering lethal
injection.
n) Disseminate information on animal control laws.
o) Maintain records of all animals impounded or otherwise taken into custody.
p) Implement a continuing program for the eradication of rabies among susceptible animals
within the City.
q) Undertake the delivery of technical and other logistics in the implementation of these
activities.
r) Performs such tasks and functions related to the overall objective of protecting animals
Section 4. Responsibilities Of The Supervising Meat Control Officer – the Supervising Meat
Control Officer shall perform the following responsibilities:
a) Supervise and assist meat inspectors in the accreditation of meat delivery vans and other
meat establishments.
b) Supervise and assist in the licensing of butchers, meat handlers and meat vendors.
c) Formulate orientation and training designs for butchers, meat handlers in terms of
hygiene, sanitation and proper handling.
d) Recommend to the City Veterinarian appropriate measures concerning meat inspection
work to prevent the zoonotic disease in the City.
e) Act as a team leader during raids of illegal slaughtering and other related activities.
f) Conducts meeting on a weekly/monthly basis, or as need arises, with staff engaged in
meat inspection work.
g) Over-all supervision of all meat inspectors and meat control officers.
h) Performs such tasks and functions related to the overall objective of protecting animals
Section 5. Responsibilities Of Meat Inspectors – the Meat Inspectors shall perform the
following responsibilities:
a) Inspect, check and verify supporting papers of meat being brought into the markets
and/or being offered for sale threat.
b) Perform various phases of ante-mortem inspection involving the visual and digital to be
afflicted with diseases or any other abnormality that render the animals unfit for
slaughter.
c) Perform rigid post-mortem inspection of all slaughtered animals to detect and eliminate
diseased carcasses, tissues, internal organs or parts thereof and pass only meat and / or
internal organs that are sound, healthy and fit for human consumption.
d) Check for “hot meat” and other illegal activities and apprehend persons selling hot meat
other unfit, and confiscate the same.
e) Issue meat inspection certificates to meat and poultry destined to various outlets or
channels of trade.
f) Assist in animal disease intelligence work.
g) Implement proper hygiene and sanitation in the premises before and after slaughtering.
h) Assist in the accreditation of delivery vans, meat shops and other meat establishments
engaged in the preservation, storage and processing of meat within the City.
i) Assist in the licensing of butchers, meat handlers and meat vendors within the City.
j) Prepare weekly and monthly reports.
k) Perform other duties as may be assigned.
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Section 6. Responsibilities Of The Livestock Inspector – the Livestock Inspector shall perform
the following responsibilities:
a) Assist in the detection of animal diseases.

b) Assist in the castration and caponization of animals.
c) Assist in the implementation of livestock production program.
d) Issue shipping permit for duties as may assigned.
e) Conduct Farmer Livestock School on Integrated Goat Management (FLS-IGM)
f) Performs such tasks and functions related to the overall objective of protecting animals
ARTICLE 3
MINIMUM STANDARDS
FOR THE WELFARE OF CHICKENS
Section 1. Definition Of Terms – As used in this Article, the following terms shall mean:
a) Attending Veterinarian – refers to a licensed veterinarian who is adept in poultry

medicine and husbandry. He/She shall be responsible for the veterinary duties related to
the farm operations which include, but not limited to, diagnosis, prescription of treatment
regimens, compliance with the Generics Law and other legal obligations, formulation of
disease prevention programs and the implementation of good husbandry practices.
b) Breeders – refers to the bird, either male or female, designed to produce fertile hatching
eggs to produce chicks for further breeding or for broiler or layer chick production.
c) Breeder Farm – refers to the facility where commercial breeder flocks are raised.
d) Broiler – refers to a chicken either male or female bred to produce meat.
e) Brooding – refers to the process of providing artificial heat to chicks from day old up to
such time the chicks thermo-regulatory mechanism is functional.
f) Chick – refers to the immature bird up to 30 days of age.
g) Chicken – refers to the type of poultry domesticated to produce either meat or eggs.
h) Cockerel – refers to the young male chicken.
i) Day - Old Chicks (DOC) – refers to newly hatched chicks.
j) Down Time Period – refers to time between harvest of chicken/culls and placement of
day old chicks/pullets. This period is devoted to the cleaning and preparation of the
poultry houses.
k) Dubbing – refers to trimming of wattle/comb through electro - cautering of male
breeders to reduce further injury due to pecking and fighting.
l) Good Ventilation – refers to the process of providing good quality and ample amount of
air to the chickens.
m) Hen – refers to the adult female chicken.
n) Layer – refers to the female bird bred to produce table eggs.
o) Pullet – refers to the female layer, which has not reached its laying age or period.
p) Rooster – refers to the adult male chicken.
Section 2. General Requirements – the following requirements shall be complied with:
a) Chickens shall be provided with comfortable and secured accommodations. When they
are kept outside, they shall be provided with shelter to protect them from inclement
weather and give them shade from direct sunlight. They shall have access to high ground
where there is danger of flooding. Those confined in houses shall have sufficient space
for feeding, roosting, stretching and expressing their normal behavioral patterns.
Adjustments shall be made when necessary.
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b) All farms with a minimum stocking density of at least 40,000 broilers or 30,000 layers or
2,000 breeders shall be required to have an attending veterinarian.
c) In all cases, the veterinarians must be currently registered to the Professional Regulation
Commission (PRC) with current Professional Tax Receipt (PTR) and Tax Identification
Number (TIN).
d) A responsible officer/person shall be designated for the implementing of good husbandry
practices.
e) No person shall commit any of the following acts:
1) Cruel treatment of any chicken
2) Neglecting to supply the chicken with proper and sufficient food, water and shelter
3) Wilfully or wantonly causing unreasonable or unnecessary pain, suffering or distress
to the chicken such as, but not limited to:
- hanging them upside down for long periods of time
- crossing the wings of the chicken
4) Slaughtering, mutilating, or carrying the chicken in such a manner or position as to
cause it unnecessary pain or suffering.
5) Keeping alive any chicken which is in a condition that is cruel/inhumane to keep it
alive
f) Farms with 20,000 broilers and 5,000 layers and above, and breeder farms of any volume
shall be registered with the Bureau of Animal Industry (BAI) and the CVO.
Section 3. Housing – The following guidelines shall be observed:
a) Chickens shall be provided with houses and cages that are designed, constructed and
properly maintained to provide good ventilation, protection from draft and strong winds,
and minimize risks of injuries and disease.
b) Advice on welfare aspects shall be sought when new cages or equipment are to be
purchased, new buildings to be constructed or existing buildings to be modified. Such
advice may be sought from the City Veterinary Office, San Carlos City, Pangasinan.
c) Floors and other surfaces shall be so designed, constructed and maintained in order to
minimize the risk of injury and disease, and to adequately support the chickens. The
chickens shall be provided with enough space to enable them to lie down all at the same
time.
Section 4. Space Allowances – the following guidelines shall be observed:
a) Space requirements for each species, breed, strain and type of chickens shall be followed.
It is however, recommended that these standards be able to fit the local climatic
conditions. Please see APPENDICES 1 and 2.
b) Stocking density largely depends on the quality and type of housing and the capacity to
provide and maintain recommended temperature levels, humidity, removal of noxious
gases and proper lighting. In case of a disease outbreak or when behavioral changes are
observed, stocking densities shall be immediately evaluated. Maximum stocking densities
apply only to chickens housed under good management conditions with optimal
temperature and ventilation, otherwise lower densities shall apply.
c) Recommended stocking densities are found in APPENDICES 1 and 2.
Section 5. Equipment – the following guidelines shall be observed:
a) Chickens shall not be exposed to sharp objects and equipment to avoid injury or pain to
them.
b) All automatic feeders and waterers shall be checked at least once a day for efficient
operation.
c) All automated hatchery and environmental control equipment for controlled environment
sheds shall have adequate back-up systems and alarms.
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Section 6. Lighting – the following guidelines shall be observed:
a) Day-old chicks shall be provided with enough light especially during their first three (3)
days in order for them to find food and water. Initially a minimum light intensity of 40
lux is recommended.
b) When conducting night inspection, a light intensity of 10 lux may be used to reduce
agitation and excitement.
c) A standby power supply shall be available.
Section 7. Ventilation – the following guidelines shall be observed:
a) Proper ventilation shall be provided at all times to avoid discomfort to the chickens due
to noxious gases, heat, water vapor and dust.
b) Whenever possible, the use of ventilating fans and other alternative methods to maintain
humidity to approximate the optimal 80% and temperature at 30 °C shall be provided.
c) The ideal humidity is 80 % and ideal house temperature is 30 °C.
d) Ammonia levels in the poultry houses shall not exceed 20 ppm at the bird level.
e) Other noxious gases like hydrogen sulfide, carbon dioxide and carbon monoxide shall be
below 5 ppm and 0.3 % respectively.
f) Caution shall be observed in using equipment making use of fossil petroleum.
Section 8. Temperature – the following guidelines shall be observed:
a) For Newly Hatched Chicks

1) Since newly hatched chicks have poor ability to control body temperature,
supplementary heat source shall be available to bring the environment temperature to
a comfortable level.
2) Supplementary heat at gradually reducing levels may be required up to 4-5 weeks of
age depending upon the behavior of the chicks and the environmental conditions.
b) For Growing Adult Chickens

1) Chickens shall be protected from draft during cold weather and provided with shade
during hot weather.
2) During hot weather, cool drinking water shall be available at all times. When
extremely high temperatures cause distress to the chickens, ventilating fans or other
cooling systems shall be readily available.
3) Recommended stocking densities shall always be followed to allow the chickens to
facilitate body heat loss such as panting, standing erect with wings held away from
the body and raising the scapular feathers in hot weather.
4) Nest boxes shall be properly positioned and constructed such that they do not become
heat traps.
5) As extreme weather conditions may occur, housing facilities for poultry shall be able
to maintain temperatures between 19-33°C at all times.
Section 9. Protection – the following guidelines shall be observed:
a) Chickens shall be protected from predators, stray animals and other birds that may inflict
harm, food competition or disease transmission.
b) Site of poultry houses shall be properly chosen taking into consideration the risk of
floods, typhoons and fires.
c) In building new houses, it is preferable that construction materials with high fire
resistance be chosen and electrical and fuel installations shall be properly planned to
minimize the risks of incidence of fire.
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d) Poultry houses shall be provided with adequate fire-fighting equipment.

e) Sufficient exits shall be accessible to facilitate evacuation of chickens from buildings in
cases of emergency.
Section 10. Feeds – the following guidelines shall be observed:
a) Newly hatched chicks shall have access to feeds at least twenty four (24) hours to no
more than forty eight (48) hours / two (2) days after hatching.
b) Growing and adult poultry shall have access to feeds at least once every twenty four (24)
hours.
c) Diets of chickens shall contain adequate nutrients to meet their requirements for growth,
maintenance, health and vitality. Standard nutrient requirements for the breed, strain and
type shall always be followed.
d) When using mechanical systems of feeding, alternative manual feeding systems shall
likewise be available in case of power failure.
e) There shall be enough feeding space per bird and breeder companies' recommendations
shall be followed. For birds in cages, a trough space of no less than 10 cm per bird is
recommended. (Refer to APPENDICES 1 and 2 for recommended space).
Section 11. Water – the following guidelines shall be observed:
a) Sufficient, potable water for the chickens shall be available at all times.
b) Newly hatched chicks shall not go without water for more than seventy two (72) hours
from hatching. Upon introduction of water, water guard shall be in place to prevent
bathing or drowning of chicks.
c) A day's water requirement shall be stored in case of water shortage.
d) Water shall be tested for chemical content and microbiological counts annually.
e) Each bird shall have access to at least two drinking points. Never exceed the breeder
companies' recommendation on the number of birds per drinker. For adult fowl in laying
cages, at least ten (10) cm. of trough space should be provided for each bird. Refer to
APPENDIX 4 for recommended water space.
Section 12. Animal Health Consideration – the following guidelines shall be observed:
a) Freedom from injury and disease is a basic freedom of all animals.

b) The Rules and Regulations to implement the prescribing requirements for the Veterinary
Drugs and Products under the Department of Agriculture -Administrative Order 39 (DA-
AO 39) and Department of Health - Administrative Order 111 - B (DOH - AO 111 - B)
Series of 1991 prescribes the proper procedures for the acquisition or purchase of
veterinary drugs and biologicals to ensure that medicines used for chicken are appropriate
and correct and that there will be no abuse when they are used especially antibiotics
which will affect humans as well.
c) The chicken farm management shall comply with the above DA AO-39 and with DOH-
AO 111-B which includes a "Veterinary Client-Patient Relationship" (VCPR) and a
"Veterinary Drug Order" (VDO).
d) A log book shall be kept by each farm. The health program of the chickens, the date
when chickens were treated, vaccinated, dewormed and other observations, activities and
recommendations shall be recorded in the book by the attending veterinarian and other
competent technical and management personnel.
e) The log book shall include the name and address of the farm, current animal population,
flock history as well as the name of the attending veterinarian with his PRC license, PTR,
and TIN.
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Section 13. Health – the following guidelines shall be observed:
a) Those responsible for the care of domestic poultry shall be aware of the signs of disease
or distress. Signs of disease in the chickens include reduced feed and water intake,
reduced production, changes in the nature and level of their activity, abnormal condition
of their feathers or droppings, or other physical features. Evidence of behavioral changes
may indicate disease or distress or both.
b) Poultry raisers shall employ an effective health program approved by the City Veterinary
Office to prevent infectious disease and internal and external parasitism. Vaccination
shall be performed by skilled personnel under the supervision of the attending
veterinarian.
c) Adjustments shall be made when outbreak of feather picking or cannibalism occur. The
following shall be implemented: reducing the stocking density, light intensity,
temperature, humidity. Disturbances to the pecking order, removing injured chickens
may be facilitated/remedied by removing chickens observed to be instigating pecking, or
eliminating shafts of bright sunlight.
d) Dead chickens shall be removed immediately and disposed of properly and hygienically.
Treatment given to the chicken and their response to treatment shall be recorded and kept
to assist disease investigators.
e) Only veterinary drugs approved by the appropriate regulatory agency shall be
administered. Administration shall be under the direction of the attending veterinarian.
f) Chickens with incurable disease, zoonotic diseases or significant deformity shall be
removed from the flock and humanely destroyed immediately.
g) Poultry houses, premises and equipment shall be thoroughly cleaned and disinfected
before restocking. Proper down time periods shall be observed upon recommendation of
the attending veterinarian.
h) Buildings shall be constructed and maintained to restrict the entry of stray animals, birds,
rodents and predators.
i) Outbreaks of communicable and zoonotic diseases shall be reported immediately to the
City Veterinary Office.
Section 14. Inspections – the following guidelines shall be observed:
a) The frequency and level of inspection of the chickens shall be done no less than once a
day. Inspections are best made separately from other management practices. Under
certain circumstances more frequent inspection may be required, such as during hot
weather or during outbreaks of disease. Dead or injured chickens shall be immediately
removed from the flock for disposal or appropriate treatment.
b) Automatic waterers and feeders shall likewise be checked on a regular basis for their
effectiveness.
c) When chickens are in cages, it shall be possible to inspect all birds in each tier easily and
routinely.
d) Chickens shall be checked regularly for evidence of parasites. Necessary treatment as
prescribed by the attending veterinarian shall be given.
Section 15. Management Practices – the following guidelines shall be observed:
a) Artificial Insemination (Al) is a highly skilled procedure. It shall be carried out only by
competent and trained personnel maintaining a high standard of hygiene and taking care
to avoid injury or unnecessary disturbance to the chickens.
b) Beak trimming shall only be performed by a competent and trained technician and shall
be performed within three (3) weeks of age. Operators shall not remove more than one-
half of the upper beak and one-third of the lower beak. Subsequent beak-trimming shall
be done only to prevent cannibalism. Guidelines on proper beak-trimming shall be
adhered to at all times.
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c) Should it be necessary to dub the chickens, it shall be performed by competent operators

soon after hatching, preferably within seventy hours (72) hrs.
d) Sharp spurs on adult males shall be trimmed to prevent injury to other birds sad handlers.
e) The use of blinkers and other vision impairing equipment is not recommended except
when other measures to control cannibalism have failed. If ever used, competent
operators shall apply blinkers. Blinkers that cause mutilation of the nasal septum shall not
be used.
f) Castration or surgical caponizing is an unacceptable non-medical practice and shall not
be performed.
g) Devoicing is an unacceptable practice and shall not be undertaken
h) Any form of flight restriction like dewinging, pinioning, notching, or tendon severing are
unwarranted practices and shall not be performed.
i) Forced molting in chicken is unacceptable while controlled feeding practices shall only
be carried out on healthy birds under close management supervision.
j) Wing and leg bands used for bird identification shall be checked regularly and when
necessary loosened or removed to avoid injury to the bird. Webbing between the toes
may also be used for identification by marks made within seventy-two (72) hours of
hatching.
Section 16. Hatchery Management – the following guidelines shall be observed:
a) Hatchlings or day-old chicks shall be handled gently when they are transferred from the
hatchers to the chick room.
b) The room where the chicks are processed shall be well ventilated.
c) Chick boxes shall contain the recommended number of chicks to avoid over crowding
and suffocation of the hatchlings.
d) When chicks need to be vaccinated, vaccination shall be done by expert personnel with
the proper equipment to minimize stress.
e) The chick vans shall be sufficiently ventilated and if possible equipped with fans. The
vans shall not be overloaded in order to ensure air circulation inside.
f) Culled and excess chicks shall be disposed of in the most humane way possible.
Thorough inspection shall be done to ensure that all birds are dead.
g) Hatchlings shall be brooded within seventy-two (72) hours of hatching. Weak, deformed
and unthrifty birds shall be culled and destroyed humanely.
h) Young birds in brooders shall be inspected at least twice every twenty four (24) hours
and appropriate actions shall be taken should there be deficiencies in husbandry.
i) Hatchlings and day-old chicks shall be observed for signs of communicable and
infectious disease. Laboratory tests shall be conducted if deemed necessary.
Section 17. Transport Of Day-Old Chicks (DOC) – the following guidelines shall be observed:
a) In order to ensure that day-old chicks remain healthy and vigorous, they shall be placed
in properly ventilated carton boxes or plastic crates without overcrowding. The number
of chicks per box shall range from 80 to 100 head depending on the size of the box,
weather and transport conditions. In order to ensure proper ventilation, it is recommended
that a maximum of 10 stacking boxes be observed while loading or stacking them.
b) The standard size for the chick box is: height 16.5 cm; width 52 cm; length 62.5 cm,
which is capable of holding 100-day old chicks. Care shall be taken to ensure the
ventilation of the boxes particularly when they are stacked. A maximum stacking of 10
carton boxes or 12 plastic crates when loaded inside the chick van is recommended.
c) The chicks shall be protected from direct sunlight and cold drafts. The chick vans shall be
equipped with ventilating fans (minimum of 4), which shall be turned on at least 5
minutes before loading to remove stale air. Deliveries or transfer shall be done during the
night when the climate is cooler.
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d) Packing materials used inside the boxes or crates shall be new, clean dry and non-toxic.
Paper trimmings are recommended.
e) The stocking density for DOC for transportation shall not be less than 25 square
centimetres per bird.
f) If the boxes or crates for transferring/transporting DOC have dividers, these dividers shall
be properly secured and sufficiently stable to prevent entrapment and injury of the chicks.
g) Boxes for delivery shall indicate date and time of hatch and dispatch and written
instructions shall be provided on required holding conditions for the attention of those
responsible for transportation.
h) DOC shall be brooded as soon as possible after delivery and supply of fresh water be
made available.
Section 18. Transport Of Growing And Adult Chicken From Farm To Farm – the following
guidelines shall be observed:
a) Chicken shall be herded for transport under the supervision of a competent person.
Operations shall be done at night or early morning (before sunrise).
b) The chickens shall be handled gently and crated carefully. They shall not be held by the
feet with head upside down.
c) Sick or injured chickens shall be separated from the healthy ones and should be treated
and/or culled.
d) The hauling crates or cages shall be so designed to prevent escape of the chicken and the
protrusion of their heads or any part of their bodies. They shall be of sufficient height to
allow the chicken to stand, move and seek comfort.
e) The cages shall be properly arranged to ensure proper ventilation.
f) Crates shall be so designed to provide proper ventilation. They should be of sufficient
height to allow chickens to stand and sit in comfort but compact enough to prevent injury
during transport. Crates shall be designed and maintained to allow chickens to be put in
and taken out without injury. The standard measurement of plastic crate: is length 77cm;
width 57 cm; height 29 cm.
g) Transport vehicles shall be designed to protect birds in crates from wind and rain and
from extreme weather conditions.
h) Chickens shall not be held in crates or enclosures for longer than twenty four (24) hours
unless they are assured of access to food and water. It is recommended, when a delay is
anticipated and holding time is likely to significantly exceed twenty- four (24) hours that
suitable arrangements are made.
i) Contingency plans shall be in place to minimize any delay that could be stressful to the
birds as a result of transport and to minimize any distress to the birds.
j) The welfare of the chickens during transport shall be a joint responsibility of the owner
and transport driver.
Section 19. Transport Of Chicken To Dressing Plants – the following guidelines shall be
observed:
a) The chicken that are scheduled for harvest shall not be fed at least six (6) hours prior to
loading. They shall be given fresh water to prepare them for the travel.
b) The herding of the chicken for harvest shall be supervised by a competent person.
c) The chicken shall be held by the legs and not by the wings while transferring them from
the poultry house to the crates.
d) The hauling crates or cages shall be so designed to prevent escape of the chicken and the
protrusion of their heads or any part of their bodies. They shall be of sufficient height to
allow the chicken to stand, move and seek comfort.
e) The cages shall be properly arranged to ensure proper ventilation.
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f) In case of steady wind and rain, the cages shall be covered in order to protect the chicken.
g) The chicken shall not be held in crates or containers for longer than twenty four (24)
hours.
h) Contingency plans shall be in place to minimize and/or handle any transport delay that
could be stressful to the birds.
Section 20. Sale Of Chicken – the following guidelines shall be observed:
a) Chicken for sale purposes shall be unloaded immediately once they have reached their
destination.
b) Stocking densities in cages in the slaughtering plant and market shall not exceed those
densities recommended in appendices by more than 50% for more than twelve (12) hours.
c) Chicken shall not be held in sale yards for more than twenty-four (24) hours.
d) Chickens shall not be left without water for more than eight (8) hours.
e) In public markets and other areas of commerce, the tying of the legs of the chickens shall
not be more than three (3) hours. They shall not be kept upside down. This applies to all
kinds of birds, such as but not limited to, ducks, turkeys, geese, etc.
f) Chickens shall be placed in shaded areas while being displayed for sale.
Section 21. Poultry Slaughtering – the following guidelines shall be observed:
a) Care shall be observed at the farm level during catching of the chickens. Dim lights or
blue lights shall be used when catching to reduce the struggling of the birds.
b) The hauling crate shall contain only the maximum recommended number of chickens.
c) The chickens shall not be roughly handled during catching.
d) Sufficient ventilation in transport vehicles shall be ensured.
e) The stacks of hauling crates shall be well spaced to provide ample air movement, while
the chickens are at the live chicken docking area.
f) To avoid injury to the chickens, the chickens shall not be roughly handled while they are
hang on the shackles.
g) The stunning machine shall be set appropriately to avoid prolonged struggling of and
injury to the chickens.
h) Chickens shall be immediately bled after stunning and shall no longer be alive by the
time they reach the scalding machine.
ARTICLE 4
STANDARDS FOR POULTRY DRESSING
Section 1. Definition Of Terms – as used in this Article, the following terms shall mean:
a) Deputized Animal Welfare Officer – refers to a person deputized by the Bureau of

Animal Industry to monitor the welfare of the animals before and during slaughter
process.
b) Management – refers to the individual or group of persons managing the whole
operation of the dressing plant. For this purpose, management shall refer to the CVO.
c) Machine Operator – refers to a technical personnel operating machineries and
equipment inside the poultry dressing plant.
d) Stunned Chicken – refers to a chicken which was subjected to stunning. The typical
signs of effective stunning are: the chicken’s eyes are wide open, legs are rigidly
extended, the head is arched toward its back, wings are slightly spread and close to the
body displaying rapid short burst of flapping, and tail feathers are turned up over its back.
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Section 2. General Requirements – The CVO shall supervise the meat inspection work and
shall observe the following guidelines:
a) Slaughtering and/or dressing of shall be done in the presence of a representative from the
CVO.
b) The Meat Control Officer or Local Meat Inspector, City Veterinarian shall be deputized
as Animal Welfare Officers by the Bureau of Animal Industry (BAI) through the
National Meat Inspection Service (NMIS).
c) All Meat Control Officers or Meat Inspectors conducting meat inspection work shall be
trained by NMIS.
d) They shall be kept abreast of the implementing rules and guidelines of RA 8485
otherwise known as “Animal Welfare Act”.
Section 3. Requirements For Poultry Dressing Plants – the following requirements shall be
complied with:
a) Holding accommodations for birds awaiting slaughter shall be provided with proper
ventilation and protection from adverse weather.
b) Unloading arrangements shall be provided.
c) The system of moving loose crates containing birds from the delivery vehicle to the point
at which the birds are removed from the crates shall be in a manner that avoid any jolting
or undue tilting.
d) The unloading and shackling arrangements shall be designed to reduce to a minimum the
physical effort required of the personnel and to lessen stress to the birds.
e) The positioning of the shackle line shall ensure that suspended birds are kept well clear of
all obstructions even when their wings are outstretched.
f) In the whole length of the shackle line up to the point of entry into the scalding tank, the
presence of the worker is necessary to provide the birds immediate attention when
necessary.
g) The speed of the shackle line shall be limited to that which enables the worker to perform
their tasks efficiently without undue haste and with proper regard for the welfare of the
birds.
h) All dressing plants shall have contingency plans to ensure that birds awaiting slaughter
are not held in excess of the recommended twelve (12) hours time limit.
i) Suffering birds shall be slaughtered without undue delay.
j) All personnel employed in the dressing plant shall be oriented to all aspects of RA 8485.
k) All dressing plants shall be registered with the Bureau of Animal Industry through the
NMIS.
Section 4. Unloading And Shackling Of Birds – the following guidelines shall be observed:
a) CVO shall ensure that the operation of removing poultry from crates and hanging on
shackles is under the direct supervision and constant control of the CVO representative.
b) Poultry birds must not be suspended with the head downwards for more than three (3)
minutes while turkeys for no more than six (6) minutes before slaughter or stunning.
c) Operators shall ensure that all loose birds are frequently collected.
Section 5. Stunning And Slitting
a) Electrical stunning either by rod or water shall be used in poultry slaughter.

b) Electrical stunner shall be used in poultry. Provided however, that no unstunned chicken
shall be bled properly
c) CVO shall ensure that the stunning equipment is in good working condition at all times.
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d) Stunning equipment shall incorporate visual and audible warning devices to detect any
mechanical and electrical failure. In the case of chickens, the effective stunning current
shall be provided by the manufacturer and displayed near the device.
e) A back-up stunner shall always be available in case an automatic electrical stunner fails.
f) Birds which are not stunned to the satisfaction of the operator shall be appropriately dealt
with immediately. Birds shall be bled immediately after they are stunned. A back-up
slitter shall be properly positioned at all times.
ARTICLE 5
SLAUGHTER, INSPECTION AND HYGIENIC HANDLING
OF POULTRY MEAT
a) Ante Mortem – refers to any procedure or test conducted by a competent person on live
animals for the inspection purpose of judgment of safety and suitability and disposition.
b) Approved As Fit – means the meat has been inspected and passed without restrictions
and branded for human consumption.
c) Carcass – refers to the body of any slaughtered animal after bleeding and dressing.
d) Codex Alimentarius - means the collection of international food standards adopted by
the Codex Alimentarius Commission and presented in a uniform manner. It includes
standards for all the principal foods, whether processed, semi-processed or raw.
e) Veterinary Inspector – means an inspector who is professionally qualified as a
veterinarian duly appointed by the City Government of San Carlos, Pangasinan,
responsible for the supervision and control of meat hygiene including meat inspection.
f) City Meat Inspection Unit (CMIU) - the official authority charged by the City
Government of San Carlos, Pangasinan, with the control of meat hygiene and meat
inspection. It is the sole controlling authority on all matters pertaining to meat and meat
products inspection and hygiene.
g) City Meat Inspector – a person appointed by the City Government of San Carlos,
Pangasinan to perform meat inspection and related functions as prescribed by laws.
h) Condemned – inspected and judged by the competent person, or otherwise determined
by the competent authority, as being unsafe or unsuitable for human consumption and
requiring appropriate disposal.
i) Disease Or Defect – any abnormality affecting safety and/or suitability.
j) Dressing – the progressive separation of the body of an animal into a carcass and other
edible and inedible parts.
k) Emergency Slaughter – means slaughter by necessity of any poultry bird that has
recently suffered traumatic slaughter injury and is judged to be in pain, or is affected by a
condition that does not preclude its partial or conditional fitness for human consumption,
but that is likely to deteriorate unless slaughter takes place immediately.
l) Establishment Operator – the person in control of an establishment who is responsible
for ensuring that the regulatory meat hygiene requirements are met.
m) Fit For Human Consumption – meat that has passed and appropriately branded by an
inspector as safe and wholesome and in which no changes due to disease, decomposition
or contamination have subsequently been found.
n) Giblets – means the liver from where the bile sac (gall bladder) has been removed, the
heart with or without the pericardial sac, the gizzard from which the lining and contents
have been removed.
o) Inspected And Passed – a condition wherein the carcasses or parts of carcasses so
marked have been inspected and found to be safe, wholesome and fit for human
consumption.
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p) City Meat Inspector – a professionally qualified and properly trained officer, duly
appointed by the City Government of San Carlos, Pangasinan, for meat inspection and
control of hygiene under the supervision of a veterinary inspector.
q) Meat – refers to the fresh, chilled or frozen carcass including edible offals derived from
food animals.
r) Offals – the by-products, organs, glands and tissues other than meat of the food animal.
Such offals, in relation to slaughtered animal, may or may not be edible.
s) Organoleptic Inspection Procedure – using the senses of sight, touch, taste and smell
for identification of diseases and defects.
t) Postmortem Inspection – any procedure or test conducted by an inspector on all
relevant parts of slaughtered/killed animals for the purpose of judgment of safety and
suitability and disposition.
u) Poultry – means any domesticated bird including chickens, turkeys, ducks, geese, guinea
fowls, pigeons or quails intended for use for human food.
v) Residue – any foreign substance including metabolites, therapeutic or prophylactic
agents which are objectionable or hazardous to human health remaining in meat or meat
products as a result of treatment or accidental exposure.
w) Retained – means held under the control and security of NMIS pending final judgment.
x) Safe And Wholesome – refers to meat and meat products that has been passed as fit for
human consumption using the criteria that it:
1) will not cause foodborne infection or intoxication when properly handled and
prepared with respect to the intended use;
2) does not contain residue in excess of set limits;
3) is free of obvious contamination;
4) is free of defects that are generally recognized as objectionable to consumers;
5) has been produced under adequate hygiene control; and
6) has not been treated with illegal substances as specified in this Ordinance and in other
related national legislation.
y) Safe For Human Consumption - means safe for human consumption according to the
following criteria:
1) has been produced by applying all food safety requirements appropriate to its
intended end-use;
2) meets risk-based performance and process criteria for specified hazards; and
3) does not contain hazards at levels that are harmful to human health
z) Suitable For Human Consumption – means suitable for human consumption according
to the following criteria:
1) has been produced under hygienic conditions;
2) is appropriate to its intended end-use; and
3) meets outcome-based parameters for specified diseases or defects as established by
the competent authority
aa) Avian Influenza (AI) – refers to an infectious disease from the chickens, ducks and other
birds caused by different subtypes of influenza A virus.
Section 2. Scope - This Article shall apply to all poultry dressing establishments engaged in
domestic or international trade where poultry are slaughtered and dressed, and/or their meat,
edible by-products and meat products are prepared, processed, handled, packed, stored or sold
for human consumption.
All poultry dressing establishments shall comply and meet the minimum standards for
accreditation and/or registration requirements for proper meat establishment identification and
traceability of poultry meat and meat products.
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This includes processes, programs and system from the primary production to the slaughter and
dressing at the poultry dressing establishment until warehousing and distribution of poultry meat
and meat products. Such processes, programs and systems may include, but not limited to,
proper and hygienic slaughtering and handling, poultry inspection, animal welfare and humane
handling of poultry for slaughter, control and eradication of poultry diseases of public health and
animal health importance, traceability and product recall, GMP, HACCP, and other appropriate
production and process control systems.
Section 3. Hygiene And Health Condition Of Slaughter Poultry – the following shall be
observed:
Poultry intended for the production of meat shall at all times be raised in accordance to the
provisions of this Article. The place of production shall establish and maintain programs and
measures:
a) To maintain good and sound health condition of population; to prevent the entry and
spread of poultry diseases including exotic diseases of public health or animal health
importance; and apply control and/or eradication measures as appropriate;
b) To control the use of chemical substances such as veterinary drugs, growth promotants,
pesticides, insecticides and other agricultural chemicals or contaminants as part of the
health program, pest control, treatment of farm facilities and surroundings, etc., that may
give rise to harmful levels of residues or contaminants in meat;
c) To control feedstuff that may recycle animal products and waste with pathogens unless
precautions and treatment were undertaken to minimize this risk; or to control feedstuff
containing chemical substances such as veterinary drugs, growth promotants, pesticides,
insecticides and other agricultural chemicals or contaminants that could result in residues
or contaminants in meat exceeding the maximum levels as adopted by the Codex
Alimentarius;
Method of disposal or harvest of population shall not constitute and pose hazard to public or
animal health and shall be environmentally sound.
Section 4. Transport Of Slaughter Poultry
a) The transport of slaughter poultry should be carried out in a manner that does not have an
adverse impact on the safety and suitability of poultry meat.
1) Slaughter poultry shall require transport facilities to the poultry dressing
establishment that will ensure:
a) Soiling and cross contamination with fecal material is minimized;
b) New hazards are not introduced during transport;
c) Animal identification as to the place of origin is maintained; and
d) Avoiding undue stress that may adversely impact on the safety of meat (such as
stress-induced shedding of pathogens).
b) The transport vehicles should be designed and maintained so that:

1) Poultry are loaded, unloaded and transported easily and with minimal risk of injury;
2) Use of floor gratings, crates or similar devices that limits soiling and cross
contamination with fecal material;
3) Where the vehicle has more than one deck, poultry are protected from cross
contamination as appropriate;
4) Ventilation is adequate; and
5) Cleaning and sanitizing is readily achieved.
c) The transport vehicles, and crates where used shall be cleaned and sanitized as soon as
practicable after poultry have been unloaded at the poultry dressing establishment.
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Section 5. Monitoring / Surveillance Program And Certification By A Licensed

Veterinarian Of Slaughter Poultry
a) Slaughter poultry shall be subject of a veterinary health certification to the effect that it
has been attended by a licensed veterinarian who can justify and certify for its suitability
and fitness to be slaughtered for human food.
b) Places of production shall establish and maintain a system of monitoring and surveillance
program to monitor the health status and disease condition, control of chemical residues
and other relevant information for the production of safe and wholesome meat. In the
same manner, poultry dressing establishment shall establish and maintain a program or
link system capable of reliably identifying the source of production of slaughter poultry.
c) Slaughter poultry shall be officially received by the poultry dressing establishment
operator for proper recording with all the documentations and relevant information for
processing and inspection are kept. Such documentations as veterinary health certificate
and shipping permits shall be promptly forwarded to the meat inspector assigned.
d) All information as to identification of slaughter poultry, places of production, health
status, disease condition, etc., shall be retained and maintained by operator.
Section 6. Care And Welfare Of Slaughter Poultry
a) The meat establishment operator shall provide facilities to ensure adequate protection and
welfare of poultry awaiting slaughter and dressing and shall comply with the provisions
of Article 4 (STANDARDS FOR POULTRY DRESSING) of this Ordinance.
b) The meat establishment operator shall provide procedures and measures upon arrival at
the poultry dressing establishment to facilitate and enhance their physiological condition
to return to normal. The holding area for poultry birds shall be adequately spaced,
properly ventilated, no development of odor and harborage of pest, easily and maintained
clean, and birds shall not be disrupted during their resting period.
c) Utmost care in the handling of poultry birds shall be taken to minimize unnecessary
bruises, hemorrhage and dislocation of joints.
Section 7. Requirements And Presentation For Slaughter And Dressing Of Poultry
a) Only healthy, clean and appropriately identified poultry are presented and accepted for
slaughter.
b) All poultry birds are screened upon arrival at the poultry dressing establishment
accompanied with veterinary health certificate and/or shipping permits.
c) Slaughter poultry requires to be adequately rested at a minimum of two (2) hours prior to
slaughter and dressing. This is to calm and quiet the poultry and optimize their
physiological condition back to normal.
d) Resting of poultry birds is required to optimize their physiological condition and ensure
that evidence of any disease or defects that may be present is not masked. Poultry found
to be diseased or defective have to be separated from others, to enable them to receive
any special attention and to prevent cross contamination to normal animals, facilities,
equipment and personnel.
e) The poultry dressing establishment operator shall provide adequate space and facilities
for the holding of poultry birds awaiting slaughter. Such place shall be adequately
ventilated, well lighted, easily and maintained cleaned and sanitized, with provisions of
waste and condemnation receptacles, and adequate space for the conduct of ante-mortem
inspection activity.
f) Poultry birds presented for slaughter shall be sufficiently cleaned so they will not
compromise hygienic slaughter and dressing.
g) The conditions of holding of poultry birds shall minimize cross contamination with food-
borne pathogens and facilitate efficient slaughter and dressing.
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Section 8. Procedures In The Slaughtering And Dressing Of Poultry
a) It is the responsibility of the poultry dressing establishment operator to provide suitable

and appropriate facilities, equipment and utensils, processes, procedures and measures for
the slaughtering and dressing of poultry to ensure adequate protection, safety and
suitability of poultry meat and meat products.
b) The application of Good Manufacturing Practices (GMP), Sanitation Standard Operating
Procedures (SSOP), Good Sanitation Practices (GSP) and other codes of hygienic
practices in the slaughter and dressing of poultry is mandatory. It shall be implemented
and maintained and shall form part of the prerequisite programs to HACCP.
c) The basic slaughtering and dressing procedure of poultry birds shall include, but not
limited, to the following sequence:
1) RECEIVING AND HANGING OF POULTRY BIRDS
a) The poultry birds are unloaded and hung individually upside down by their feet
on shackles suspended from a continuously moving conveyor line.
b) The center of the shackle is approximately 15 cms. to spread the legs apart
without hurting or inflecting pain to the poultry and to facilitate evisceration.
2) DARK ROOM QUIETING PERIOD AND STUNNING
a) A quieting period between hanging and stunning is required not more than 3
minutes for domestic fowls. Such quieting is done in a dark room.
b) Stunning of poultry birds is required and achieved in many processes. Electrical
stunning is commonly used with a bird’s head pass through 150 volts electrically
charged water bath. The stunning current is required at 0.1-0.12 ampere for 4
seconds.
c) Other manual restraining such as a cone shaped restrainer is also applicable.
3) KILLING AND BLEEDING
a) Killing shall be achieved at about 30 seconds after stunning by severing the
jugular veins and carotid arteries at the base of the skull.
b) The bird shall pass along a bleeding trough for a minimum of 90 seconds where
an estimated of 50% of the blood is removed from the body.
4) SCALDING
a) Scalding shall be achieved by using a range of 500C to 800C hot water and is
continuously changing to different species of poultry. For broiler chickens, two
types of water temperature is use to produce a soft or yellow scald and hard or
white scald chickens.
b) A detergent is allowed to be incorporated in a scalding water to aid in the
penetration of water to feather follicles.
5) DEFEATHERING: With the use of a defeathering machine, it shall sufficiently
remove all the feathers including fin feathers of poultry.
6) Head pulling
7) Neck slitting and feet cutting
8) EVISCERATION: This is the systematic removal of all visceral organs from the
body of the bird by skilled poultry dressers during the slaughter and dressing. This
can be done manually or through automation.
1) Vent opening
2) Viscera extraction
3) Removal of viscera – liver and heart, gizzard, spleen, proventriculus, crop and
esophagus and trachea, intestine, lung and removal of anus including the Bursa of
Fabricius.
9) TRIMMING OR REMOVAL OF DEFECTIVE PARTS OF CARCASS due to
existing wounds or local infections, bruise, hemorrhage, etc.
10) FINAL WASHING. Final washing is achieved by removing the adhering dirt by a
pressurized washer in all sides and the insides of the hung carcass.
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11) CARCASS SPIN WASHING. This shall be done by maintaining water at a

temperature of 10-160C with 50ppm free chlorine level, the birds enter the washer at
360C and leaves the washer at 250C for about 10 minutes. Only fully dressed poultry
carcasses with defective parts already trimmed and removed shall be allowed to enter
this process.
12) CARCASS SPIN CHILLING: This shall be achieved by maintaining chilled water
media temperature at 00C or less with 50ppm free chlorine and the birds are immersed
for 30-40 minutes leaving the chilling tank at a temperature of 2-40C. Only fully
dressed and clean poultry carcasses shall be allowed to enter this process.
13) DRIPPING: After chilling, the birds are hung by its hocks on an overhead conveyor
or dripping line for 10 minutes to lose any surplus water not sealed in or absorbed by
the skin or muscle during washing and chilling
14) Classifying, sorting and weighing
15) Packaging
16) Storage or blast freezing
17) Dispatch
d) Immediately after preparation, the poultry carcasses shall be cooled to an internal
temperature of 40C (390F) or less. Where cutting up takes place before cooling to 40C
(390F) or less, it shall be carried out within one hour of slaughter: immediately after
cutting the internal temperature of the part shall be reduced to 40C (390F) or less,
provided that all the necessary measures are taken to ensure the control of
microbiological growth and multiplication.
e) Where cutting up takes place after cooling to 40C (390F), the internal temperature of the
carcass or parts shall not be allowed to exceed 100C (500F), provided that all the
necessary measures are taken to ensure the control of microbiological growth and
multiplication.
f) Giblets and other edible offal shall be chilled to 40C (390F) or lower within two (2) hours
from the time they are removed from the bird.
g) Temperature of the storage area where non-frozen poultry carcasses, parts and other
edible parts are kept shall be 40C (390F) or less. Poultry carcasses, parts and other edible
parts shall be so stored and that they are protected against deterioration, mould growth
and contamination.
h) Likewise, poultry carcasses, poultry parts and other edible parts shall be transported at
40C (390F) or less. Storage of poultry carcasses, poultry parts and other edible parts at
chilled state shall not exceed 72 hours.
i) Partial dressing of poultry carcasses known as “galantina” or birds that have been bled
and defeathered only is considered now illegal as all birds must now be eviscerated fully
and undergone the complete postmortem inspection. Likewise, the chilling process of
these birds only contaminates the poultry carcasses within the chilling tub and does not
provide measures to control further adulteration and contamination of products, facilities,
utensils and personnel..
j) Poultry carcasses known as “valentino” or birds partially eviscerated with retained head,
esophagus, trachea, crops and feet is also now illegal since the chilling process of these
birds only contaminates the poultry carcasses and does not provide measures to control
further adulteration and contamination of products, facilities, utensils and personnel.
Section 9. General Principles Of Ante-Mortem Inspection
a) All poultry birds presented for slaughter shall be subjected to ante mortem inspection and
it shall be carried out upon arrival at the poultry dressing establishment or during the time
of slaughter by a competent meat inspector.
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b) Poultry birds shall be accompanied with proper documents such as veterinary health
certificate and shipping permit, and are properly identified and are capable of being
traced back to the farm source. The shipping documents must provide relevant
information as to the health status and disease condition of the poultry birds from farm
origin and the husbandry being attended by a licensed veterinarian and the use of
veterinary drugs with their required withdrawal periods before slaughter.
c) Ante mortem inspection shall be carried out in a systematic manner in accordance with
routine inspection procedures prescribed under Section 10 of this Article and shall ensure
that poultry found to be affected by a disease or defect that would render their meat unfit
for human consumption are so identified and removed from the food chain.
d) Ante mortem inspection shall ensure that animals whose meat may be fit for human
consumption but that require special handling during slaughter and dressing, and animals
that will require special attention during postmortem inspection, are segregated, subjected
to thorough inspection and shall be the last poultry bird to be slaughtered.
e) No poultry bird shall proceed for slaughter until an inspector has carried out ante mortem
inspection and has passed it as suitable for slaughter. Exceptions may be under
emergency slaughter procedures where a delay in carrying out ante mortem inspection
would result in undue suffering of poultry.
f) Ante mortem inspection shall detect deviations from normality, whether demeanor,
behavior, appearance or other clinical signs that might indicate a disease or defect
requiring special handling or closer examination.
g) Poultry bird shall be released for slaughter without restriction when an ante mortem
inspection has revealed that it is adequately rested, that there are no diseases or defects
that will render it unfit for slaughter or require special attention during dressing or
postmortem inspection.
h) Special measures, operations or procedures shall be instituted by the poultry dressing
establishment operator to ensure the control of conditions when:
1) Poultry birds are not sufficiently clean;
2) Poultry birds have died in transit or have died after arrival;
3) A zoonotic disease posing an immediate threat to either animal or humans is present,
or suspected;
4) A poultry health disease subject to quarantine restrictions is present, or suspected;
5) A poultry bird identification requirement from farm source are not met;
6) Declarations from the farm source of any relevant information, if required by NMIS,
are absent or inadequate.
Section 10. Routine Ante-Mortem Inspection Procedures
a) Upon arrival of poultry birds in the poultry dressing plant, the shipping documents shall
be examined to gather information as to the origin of the farm, health status and disease
condition and other relevant information that will aid in the conduct of antemortem and
postmortem inspection.
b) The record of the arrival and acceptance of food animals shall be secured from the
management.
c) Ante mortem inspection is carried out by inspecting the birds inside the crates or live
coops. The City Meat Inspector shall be keen on his observation, hearing and smell that
poultry birds may manifest. Some observations during inspection may include the
appearance of feathers, brightness of the eyes, colors of comb and wattles, color and
consistency of fecal material, behavior, presence of exudates from normal body openings,
abnormal respiratory sounds, abnormal smell, etc.
d) Ante mortem inspection can also be carried out bird by bird inspection on the line before
the bird enters the dark room in the unloading bay. Adequate lighting shall be provided
and at least 2 meters of the line is required for the space of the City Meat Inspector. Each
crates or receptacle shall be provided for birds rejected and those dead on arrival.
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e) Any poultry bird that plainly shows any disease or condition on ante mortem inspection
shall be marked “CONDEMNED” and shall be isolated immediately and disposed of
under the supervision of the City Meat Inspector.
f) Any poultry bird which on ante mortem inspection does not plainly show, but is
suspected of being affected with any disease, defect or condition shall be marked and
tagged “SUSPECT” and shall be isolated for further and thorough inspection for
judgment and proper disposition.
g) Any poultry bird which is suspected of having been treated with or exposed to any
substance that may impart a chemical residue and will make their carcass adulterated,
shall be slaughtered and dressed and all the carcass and parts thereof shall be retained and
tagged “RETAINED” for laboratory analysis for final judgment and disposition.
h) A record in the conduct of ante mortem inspection shall be accomplished by the City
Meat Inspector’s conforme by the poultry dressing plant management representative
every after shift of slaughter and dressing operation.
i) Results of ante mortem inspection shall be made available to the City Meat Inspector
undertaking postmortem inspection so as to augment his/her final judgment.
j) A confirmatory laboratory test may be performed as a part of the verification program.
Section 11. General Requirements Of Post-Mortem Inspection
a) Poultry carcasses and their relevant parts and by-products shall be subjected to
postmortem inspection and shall be carried out as soon as practicable after the slaughter
and dressing of poultry.
b) Postmortem inspection of poultry carcasses and parts thereof shall be carried out in a
systematic manner in accordance with the routine procedures prescribed herein which are
based on Codex Alimentarius thus ensuring that poultry meat passed for human
consumption is safe and wholesome.
c) Poultry carcasses and parts thereof shall be passed for human consumption without
restriction when postmortem examinations have revealed no evidence of any significant
abnormal condition or disease and the slaughter and dressing operation has been
implemented in accordance with hygienic requirements.
d) Poultry carcasses and parts thereof shall be condemned for human consumption when
postmortem examinations have revealed that:
1) they are hazardous to poultry dressers and handlers, consumers and other animals;
2) when there are severe organoleptic deviations from normal meat;
3) when laboratory tests indicate that they contain contaminants or residues which
exceed the established limits; and
4) when the poultry meat has been conditionally approved for human food but it has not
been treated as stipulated within the indicated period of time.
e) The condemned poultry meat shall remain under the custody of the City Meat Inspector
until the required treatment or method of disposal has been applied in a safe manner.
f) The poultry dressing establishment operator shall assume responsibility with respect to
the performance of postmortem inspection as follow:
1) Provision of adequate space, facilities, good lighting and utensils necessary in the
conduct of postmortem inspection.
2) A prohibition on his personnel or poultry dresser intentionally removing or modifying
any evidence of a disease or defect, or marks, prior to postmortem inspection.
3) Retention in the inspection area of all poultry carcasses and other relevant parts
required for inspection, until inspection and judgment has been completed.
4) Cooperation with the inspectors undertaking postmortem inspection, in all other ways
necessary to facilitate effective postmortem inspection, e.g. access to processing
records, easy access to all carcasses and other relevant parts.
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Section 12. Routine Post-Mortem Inspection Procedures
a) Postmortem inspection shall be carried out as soon as practicable after the slaughter and
dressing of poultry birds. Examination of poultry bird shall be done bird by bird basis
along the conveyor line.
b) The first station of postmortem inspection shall be done on poultry carcass coming
right after the defeathering machine. In this station, organoleptic inspection or
examination of poultry carcasses is carried out based on the characteristic and status of
nutrition, color, efficiency of killing and bleeding, skin disorder, proper and efficient
catching, efficiency of scalding and defeathering, handling and hanging of live poultry,
etc. The whole poultry carcass shall be examined on its head, the body and up to the feet.
Pathological conditions and defects are already noticeable in this station and shall give
emphasis on the following: severely emaciated, incompletely bled, overscalded,
discoloration and machine damaged carcasses, cellulitis on breast and vent portions,
feather folliculitis.
c) The second station of postmortem inspection shall be done on poultry carcasses right
after the viscera has been extracted from its abdominal cavity before each visceral organ
will be taken out from its attachment. In this process, the entire viscera is examined,
visceral organ is compared to each other and to its carcass. The inside of the abdominal
cavity is inspected as well as those organs may retain inside. The City Meat Inspector
shall have at least 2-3 meters of space at this evisceration line with the provision of good
lighting, disinfecting hand dip and condemned receptacle.
d) The third station of postmortem inspection shall be carried out after all the visceral
organs have been taken out before the carcasses will be finally washed. In this process,
poultry carcass with defects like bruises, hemorrhage, skin disease, etc. and require
partial trimming shall be taken out from the conveyor line for trimming, however,
trimming shall be done in a hygienic manner and that carcasses and its part will not be
contaminated or adulterated. Trimmed carcasses may be re-hung or processed into cuts.
Should carcasses be cut further, provisions of area and appropriate facilities and
equipment shall be provided to prevent adulteration and contamination since this area is
slaughtering and evisceration processes.
e) Results of the postmortem inspection shall be recorded on the Daily Meat Inspection
Report CMIU Form No.__ with conforme from the poultry dressing establishment
management or their representative.
Section 13. Diseases Or Defects That Warrant Condemnation
a) Diseases, defects or conditions that shall warrant OUTRIGHT CONDEMNATION at

ante mortem inspection are:
1) Newcastle disease
2) Infectious Bursal Disease
3) Pullorum disease
4) Avian encephalomyelitis/encephalitis
5) Avian infectious bronchitis
6) Avian infectious laryngotracheitis
7) Avian leukosis complex
8) Avian malaria (Leococytozoonosis)
9) Bacillary white diarrhea
10) Chlamydiosis
11) Coccidiosis
12) Egg drop syndrome
13) Fowl cholera (Avian pasteurellosis)
14) Fowl pox
Page - 22
15) Infectious chicken anemia

16) Infectious coryza
17) Malabsorption sysndrome
18) Marek’s disease
19) Swollen head syndrome
20) Viral arthritis (Tenosynovitis)
21) Collibacillosis (E.coli septicemia)
22) Avian tuberculosis
23) Salmonellosis
24) Listeriosis
25) Paratyphoid septicemia
26) Ornithosis or psittacosis
27) Septicemia
28) Toxemia
29) Dead on arrival and dead after arrival
30) Detected chemical residues exceeding established limits upon laboratory confirmation
31) Detected chemical residues from drugs considered banned or prohibited upon
laboratory confirmation
b) Poultry carcass which on postmortem inspection are found to be affected with the
following disease, defect or condition shall be CONDEMNED:
1) Abnormal color
2) Abnormal odor
3) Emaciation
4) Incomplete bleeding
5) Overscalding
6) Mangled (carcass damaged by machine)
7) Severe contamination
8) Carcass contaminated with volatile oils, paints, poisons, gases, etc.
9) Decomposing carcass
10) Inflammatory processes with evidence of systemic disturbance
11) Anasarca (generalized edema)
12) Peritonitis
13) Colibacillosis (E.coli septicemia)
14) Air sacculitis
15) Salpingitis
16) Aflatoxicosis
17) Septicemia
18) Toxemia
19) Tumors with evidence of metastasis
20) Dermatitis (extensive infection)
21) Hepatitis (acute blackhead)
22) Hemorrhage (extensive)
23) Detected chemical residues exceeding established limits upon laboratory confirmation
24) Detected chemical residues from drugs considered banned or prohibited upon
laboratory confirmation
25) Cellulitis
26) Deep pectoral myopathy
27) Focal necrosis of the liver
c) Parts of carcass which on postmortem inspection are found to be affected with the
following disease or condition MAY BE PASSED FOR HUMAN FOOD AFTER
THE REMOVAL OR TRIMMING OF THE AFFECTED ORGAN OR PART/S:
1) Bruises
2) Hemorrhage (traumatic)
Page - 23
3) Presternal bursitis
4) Existing wounds (active or healing process)
5) Tumors (non-malignant and/or localized)
6) Bumble foot
7) Scaly leg mange
8) Breast blister
9) Liver defects (enlarged, discoloration, cirrhosis)
10) Splenomegaly (enlarged spleen)
Section 14. Judgment At Admission Of Slaughter Poultry At The Poultry Dressing

Establishment
a) A determination shall be made as soon as practicable to admit poultry birds or

consignment of poultry birds upon arrival at the poultry dressing establishment. Poultry
birds with significant diseases or defects shall be evaluated by a City Veterinary
Inspector.
b) A decision NOT to admit poultry or consignment of poultry shall be the responsibility of
the City Veterinary Inspector, and shall be based on the following conditions or sources
of information
1) Admittance will risk the introduction of contagious disease to human health or animal
health significance.
2) Certificates of origin and/or health required under animal health legislation are
missing or do not correspond to consignment
3) Certification or other official information reveals drug treatment or exposure to
noxious agents within period shorter than the officially required withholding periods
when circumstances such as lack of facilities do not permit admission under special
control until the required withholding period has expired.
c) A decision to admit poultry birds or consignment of poultry birds under special control
shall be the responsibility of the City Veterinary Inspector, and shall be based on the
following conditions and sources of information:
1) Poultry birds originated from sanitary action or restriction and were delivered under
special permit subject to prescribed precaution being applied.
2) The presence of dead or sick poultry bird gives reason to suspect a contagious
disease.
3) Poultry birds were submitted to drug treatment or exposed to noxious influences
within periods shorter than the officially required withholding periods.
Section 15. Judgment At Ante-Mortem Inspection
a) Any poultry bird that has been admitted to a poultry dressing establishment for normal
slaughter and dressing shall be released for slaughter without any restriction when ante
mortem inspection has revealed no evidence of any disease or defect, provided it has
been adequately rested.
b) Any poultry birds that are not released for slaughter without restriction should be put into
one of the following judgment decisions as:
1) Condemned, if at ante mortem inspection a disease or defect is diagnosed and:
a) that at final judgment will require total condemnation;
b) that represents an unacceptable health hazard for personnel; or
c) that involves an unacceptable risk of contaminating the slaughter premises or
other carcasses.
2) Slaughter authorized under special precautions (slaughter in a separate room or at a
different time to other poultry birds, or at the end of working day or special day)
a) If at ante mortem inspection a disease or defect is suspected, that at postmortem
inspection will give reason for total condemnation; or
Page - 24
b) If at ante mortem inspection a disease or defect is diagnosed or suspected that if

confirmed at postmortem inspection will give reason for partial condemnation.
3) Authorization for slaughter delayed
a) If the period of rest has not been adequate
b) If the slaughter poultry is affected by a condition that temporarily makes it unfit
for human consumption
4) Emergency slaughter ordered
a) If the slaughter poultry is found to be affected by a condition, that does not
preclude its partial or conditional fitness for human consumption, and it is likely
to deteriorate unless slaughter takes place immediately; or
b) If due to recent traumatic lesions caused by accident, immediate slaughter is
indicated to release the poultry from suffering, or to prevent deterioration
adversely affecting the poultry’s fitness for human consumption.
c) In cases where authorization for slaughter has been delayed, the slaughter poultry shall be
kept in isolation, under conditions determined by the NMIS, and ante mortem inspection
repeated at intervals as is appropriate.
d) Any poultry bird that has been admitted for normal slaughter and dressing shall not be
allowed to leave the poultry dressing establishment still alive, and shall be judged based
on the aforementioned criteria and categories of judgment.
Section 16. Judgment At Post-Mortem Inspection
a) The decisions at postmortem inspection are classed into the following categories of
judgment:
1) Approved as “FIT FOR HUMAN CONSUMPTION” – When the postmortem
inspection has revealed no evidence of any unacceptable disease or defect and the
slaughter operation has been implemented in accordance with hygienic requirements,
the carcass and edible offals shall be approved as fit for human consumption without
restriction, and as such may enter unrestricted trade, provided no animal health
restrictions are otherwise applicable.
2) CONDEMNED OR TOTALLY UNFIT FOR HUMAN CONSUMPTION - The
carcass and offals shall be condemned or otherwise disposed of for inedible purposes
in one or more of the following conditions:
1) they are hazardous to poultry handlers, consumers and/or poultry;
2) they contain residues that exceed established limits;
3) there are unacceptable organoleptic deviations from normal meat; or
4) the meat has been conditionally approved as fit for human consumption, but the
treatment stipulated is either unavailable or not intended to be carried out.
3) PARTIALLY CONDEMNED OR OTHERWISE DISPOSED OF AS UNFIT
FOR HUMAN CONSUMPTION – Where lesions are localized, affecting only part
of the carcass or offals, the affected parts shall be removed and condemned or
otherwise disposed of, and the unaffected parts are passed for human consumption
unconditionally or unrestricted, or conditionally or otherwise as appropriate.
4) CONDITIONALLY APPROVED AS FIT FOR HUMAN CONSUMPTION –
Carcasses that are contaminated, or that are hazardous to human health or animal
health but may be treated under official supervision in a manner resulting in safe and
wholesome meat, may be judged as conditionally fit for human consumption. Where
necessary, the organs shall be treated in the same manner as carcasses or else partly or
wholly disposed of as unfit for human consumption.
Page - 25
5) MEAT SHOWING MINOR DEVIATIONS FROM NORMAL BUT FIT FOR

HUMAN CONSUMPTION – Where risk analysis has shown that meat does not
constitute a risk to human health despite the presence of a defect or defects that are
specified by the CMIS and not normally present in wholesome meat, that meat may
be judged as fit for human consumption, provided it is identified in such a manner
that the consumer is made aware that the meat is inferior.
6) APPROVED AS FIT FOR HUMAN CONSUMPTION, WITH DISTRIBUTION
RESTRICTED TO LIMITED AREAS – If so provided under animal health
legislation, meat obtained from animals coming from an area that is under quarantine
because of an outbreak of a contagious animal disease and that otherwise meets all
the requirements for meat approved as fit for human consumption may be approved
for distribution in a restricted area, provided no hazard to human health is involved. If
so provided under animal health legislation, meat derived from animals coming from
restricted area that have been vaccinated and may therefore be carriers of a disease
shall not be marketed and distributed outside that restricted area.
b) RETENTION OF MEAT FOR FURTHER INSPECTION. Meat shall be retained,

pending laboratory examination:
1) if microbiological examination or bioassay is required, because findings at ante
mortem and postmortem inspection will give reason for condemnation, unless
suspicion of infections or other condition can be reliably discarded by laboratory
examinations;
2) if chemical, toxicological, histological or other laboratory examination is required in
view of circumstances, suspicion arising from inspection findings, records from the
area of production, or other official sources of information; and
3) if examination of certain disease or any other organism are required and not available
immediately at the time of postmortem inspection.
ARTICLE 6
MINIMUM STANDARDS
FOR THE WELFARE OF HORSES
a) Breeding Farm – refers to farms for the purpose of improving the three (3) P’s such as
pedigree, progeny and performance of horses with a minimum of ten (10) mares to one
(1) stallion.
b) Castration – refers to the surgical removal of testicles.
c) Corral – refers to an enclosure for holding animals, such as, but not limited to, holding
corral, paddock, stable, stockyard and chute.
d) Covering – refers to the act of mating in horses.
e) Docking Of Tails – refers to the cutting of part or portion of the tail.
f) Doping – refers to the act of administering prohibited substance/s for purposes of altering
the performance of the horse.
g) Draft Horse – refers to horses used for work.
h) Equitation – refers to the act or art of riding on horseback.
i) Farm Paddock – refers to the covered or open enclosure where horses are exercised
freely under supervision.
j) Kalesa/Karitela/Tilbury/Carrriage Horses – refers to draft horses pulling “kalesa”,
“karitela”, tilbury or carriages.
k) Farrier – refers to a person offering services for the trimming and shoeing of the hoof.
Page - 26
l) Licensed Veterinarian – refers to a person who graduated from an accredited veterinary

school with the degree of Doctor of Veterinary Medicine and duly registered with the
Professional Regulation Commission (PRC) and holds a Professional Tax Receipt (PTR),
both of which must be current.
m) Lunar Year – refers to a 12-month period.
n) Prohibited Substance – refers to any substance that enhances, diminishes or alters the
racing performance of a horse due to its effects on the central or peripheral nervous, the
cardio-vascular, respiratory, digestive, musculoskeletal, and/or uro-genital systems of a
horse, as determined by PHILRACOM.
o) Riding Horse – refers to horses being used mainly for riding or equestrian competitions.
p) Stable – refers to any structure or building where horses are kept or housed.
q) Stud Book And Animal Registry Division (SBARD) – refers to the Division of the
Bureau of Animal Industry where horses are registered. This Division was formerly
called the National Stud Farm and is duly recognized by the International Stud Book
Committee (ISBC).
r) Surgical Procedure – refers to any procedure in the animal with the use of surgical
instruments involving incision, excision, and/or transection of organs or part of it with the
use of anesthetic.
s) Trimming – refers to the cutting of the ear or a portion thereof.
t) Twitch – refers to an apparatus which is applied to the upper or lower lip of the horse for
restraining purposes.
u) Whip – refers to an instrument used in horse racing, polo and equitation. The standard
whip length varies in racing, polo games and equitation.
a) Horses shall be provided with comfortable and secured accommodations. If they are
confined in stables, they shall have sufficient space for feeding, stretching, and
expressing their normal behavioral patterns. Provided, however that if they are kept
outside, they shall have shelter available to protect them from inclement weather and
provided with shade from direct sunlight.
b) Administering a substance/s not authorized by PHILRACOM is punishable under this
Article, except for health purposes as administered or prescribed by a PHILRACOM –
accredited licensed veterinarian. However, this exception is without prejudice to
PHILRACOM’s decisions in races.
c) Surgical intervention to remove registered brands is prohibited. Tattoos, markings and
other identification gadgets imbedded in the animal shall not be altered.
d) Docking of tails and trimming of ears are prohibited unless for health purposes.
e) Soring or firing of the limb is strictly prohibited.
f) Branding shall be done with efforts to reduce the pain. Branding on the face is strictly
prohibited. The use of microchips is highly recommended.
g) The twitch shall never be applied to the ears.
h) Beddings shall be changed at least once a month or as often as necessary.
i) Strict hygiene and sanitation shall be enforced in the area where the animal is kept.
j) Collection of garbage at the racetracks, stables and other stabling facilities shall be done
at least once a week.
k) There shall be a provision for environmental enrichment of the horses.
l) All surgical procedures in horses shall be done by a licensed veterinarian.
m) Shoeing shall be carried out regularly and whenever necessary by a Bureau of Animal
Industry (BAI) – Stud Book and Registry Division (SBARD) registered farrier.
n) Animal grooms and caretakers shall be properly trained.
Page - 27
Section 3. Health Care – the following guidelines shall be observed:
a) There shall be regular vaccinations, deworming and hoof trimming/shoeing program for
horses. The vaccination program shall be based on the requirements of the Bureau of
Animal Industry (BAI) and PHILRACOM and shall be recorded accordingly.
b) The horses shall be tested for diseases as required by BAI.
c) Vaccination Certificates shall be properly accomplished and shall carry the following:
Tax Identification Number (TIN), Professional Regulations Commission License Number
(PRC No.), Professional Tax Receipt (PTR) PHILRACOM Accredited Number, Serial
and Veterinary Registration Index Number (VRI).
d) All stables shall have their own on-call veterinarians as required under AO 8 for
emergencies.
Section 4. Breeding – the following guidelines shall be observed:
a) Mares shall be bred not earlier than 2 ½ lunar years of age.

b) Stallions standing at stud shall not be made to perform more than two (2) coverings per
day and shall be given at least 1 - 2 days sexual rest after three (3) consecutive days of
coverings. Vitamin and mineral supplements shall be provided.
c) Horses shall not be made to wear very tight halters and bits.
d) Imported and/or newly acquired horses shall be quarantined according to BAI
requirements.
e) Breeding operations of farms shall be supervised by a licensed veterinarian.
f) Corrals, paddocks and adequate pasture area shall be made compulsory requisites in
breeding farm operations. Horses shall be properly sheltered and protected during
inclement and stormy weather conditions.
g) Stallions shall be kept away from the mares when not in service.
Section 5. Stables – the following guidelines shall be observed:
a) Proper shelter for boarding and stabling of horses intended for either breeding, racing and
riding or for any purpose shall be provided. Existing structures shall be subject to
evaluation by the BAI including its deputized agencies. Provided, however, that for new
structures, upon effectivity of this Ordinance, it shall be at least 3.5 m x 3.5 m and ground
to ceiling clearance of at least 3.5 m per animal. Ideally, horses should have enough space
to lie down.
b) Sharp objects shall not be allowed to protrude in the stables.
c) Stables shall have adequate drainage system, steady supply of water and feed troughs.
d) Stables shall be adequately ventilated and properly equipped with beddings. Beddings
shall be changed not less than once a month.
e) Precautions against fire shall be undertaken by providing sufficient fire exits to allow
evacuation in case of emergencies. Electrical installations shall be periodically checked,
preferably monthly. Firefighting equipment shall also be installed.
f) Appropriate lighting system shall be installed.
Section 6. Transport Of Horses For Racing, Riding, And Others – the following guidelines
shall be observed:
a) Shipping permits and authority to ship shall be secured from the BAI or its local agencies
as required by BAI.
b) Transport vehicles shall have appropriate flooring materials to prevent horses from
slipping.
c) Vehicles shall be so constructed and be provided in order that the animals inside can be
inspected from the outside, and for this purpose shall be provided with suitably arranged
openings and footholds.
Page - 28
Section 7. OTHER HORSES (Karitela, Draft, Ponies, etc.) – the following guidelines shall be
observed:
a) Horses that are used for whatever purpose such as draft shall be covered by an annual
veterinary health certificate.
b) Horses used for pulling “karitela”(rig) and as draft shall be given ample time to rest. They
shall not be used during extremely hot time of the day.
c) Calesas or karitelas shall not be overloaded. Loading on the roof shall not be allowed.
d) Downed horses shall not be whipped.
Section 8. Horses For Amusement And Entertainment – the following guidelines shall be
observed:
a) Horsefighting shall be strictly prohibited.

b) Horses that are used for amusement and entertainment shall not be allowed to take part in
any activity which will cause unnecessary suffering to itself or others.
c) Any horse showing signs of lameness or injury must not be allowed to perform and
should receive veterinary attention.
d) Horses used for riding or driving purposes shall have safe and well maintained tack and
harness.
Section 9. Destruction Of Horses – the following guidelines shall be observed:
a) Horses that have been diagnosed as afflicted with incurable and highly contagious
diseases as certified by City Veterinary Office shall be destroyed immediately, observing
the provisions of AO 21, series of 1999. The BAI shall provide the list of all highly
contagious and notifiable diseases. After destruction, the carcass or cadaver of the horse
shall be buried in a deep pit and/or disposed of according to any acceptable procedure to
prevent the possible spread of disease.
b) Horses that have met accidents and with conditions that are irreparable shall be
euthanized. If the animal shall be treated or otherwise, its pain shall be immediately
addressed to and shall be treated by a PHILRACOM - accredited licensed veterinarian. A
weekly progress report shall be submitted to the City Veterinary Office by the attending
veterinarian for their assessment.
c) If a horse is in such a condition that it would be cruel to keep it alive and in the opinion
of a PHILRACOM – accredited licensed veterinarian it will not respond to treatment for
any serious injury involving significant pain, it must be humanely destroyed without
delay.
Section 10. Humane Slaughter For Horses – the following guidelines shall be observed:
a) No person may keep alive any horse which is in such a condition that is cruel to keep it
alive.
b) Slaughter may be performed only by persons who are able to prove competence or
appropriate training in the method selected.
c) Adequate precautions must be taken to protect other animals and people from injury.
d) Acceptable methods for the humane slaughter of horses are:
1) Rapid intravenous injection of a euthanizing agent ( it should be warned that tissue
residues will render the carcass unfit for human or pet consumption in this technique
2) Use of a captive bolt or humane killer.
3) Shooting, using a firearm.
4) The above procedures must be performed only by persons who are able to prove
competence or appropriate training in using the method selected.
5) The point of entry of the captive bolt or gun shall be the point of intersection of
diagonal lines taken from the base of each ear to the opposite eye.
Page - 29
Section 11. Accreditation – the following guidelines shall be observed:
a) All certifications for veterinary health shall include the name of the veterinarian, Tax
Identification Number (TIN), Professional Regulations Commission License No. (PRC),
Professional Tax Receipt (PTR) and PHILRACOM Accreditation Number.
ARTICLE 7
MINIMUM STANDARDS
FOR THE WELFARE OF PIGS
a) Ad Libitum – refers to feeding without limit.

b) Animal Transport – refers to modes of transport that would bring the animal from the
place of origin to the place of destination using land, air or water as a means of
transportation.
c) Land Transport – refers to transfer of animals from place of origin to place of
destination using land conveyance.
d) Air Transport – refers to transfer of animal from place of origin to place of destination
using air conveyance.
e) Water Transport – refers to transfer of animal from place of origin to place of
destination using water conveyance.
f) Backing Board – refers to a board used in herding pigs.
g) Backyard Piggery – refers to the raising of less than 20 sow. They are usually dependent
on commercial feedmills for feeds.
h) Boar – refers to a male breeding pig which is at least 8 months old.
i) Canvass Slapper – refers to the equipment used in herding pigs that create slapping
sounds.
j) Caretaker – refers to the person or persons assigned to take care of the pigs.
k) Castration – refers to the surgical removal of the testicles.
l) Chill Factor – refers to environmental temperature of 25ºC or below that is injuriously
cold causing piglets to shiver.
m) Cold Stress – refers to stress/suffering caused by exposure to cold temperatures.
n) Colostrum – refers to the first milk after farrowing and which is rich in antibodies.
o) Commercial Piggery – refers to farm raising more than 20 sows.
p) Culling – refers to separation/segregation of undesirable animals.
q) Disinfectant – refers to substances used to destroy bacteria or other infective
microorganisms.
r) Distress – refers to the non-specific response of the animal caused by deprivation of
food, rough handling, exhaustion due to long transport, mixing of animals reared
separately, etc.
s) Dry Sow – refers to the unproductive sows after weaning.
t) Drug – refers to all chemical substances except foods that are used to promote or
safeguard the health of human and animals.
u) Ear Notching – refers to the identification of pigs which is done through cutting a
portion of their ear.
v) Euthanasia – refers to the process of humane destruction of animal accomplished by a
method that produces rapid unconsciousness and subsequent death without evidence of
pain and distress.
w) Farrowing – refers to the act of giving birth in sows.
x) Farrowing Facilities – refer to a pen/stall/crate used for the sows during farrowing or
giving birth.
Page - 30
y) Fostering – refers to the adoption of animals during early suckling stage.

z) Gilt – refers to the unbred female pig at least 8 months old.
aa) Husbandry – refers to the act of taking care of animals.
bb) Lactation – refers to the process of milk secretion.
cc) Licensed Veterinarian – refers to a person who graduated from a veterinary college with
the degree of Doctor of Veterinary Medicine and duly registered with the Professional
Regulation Commission (PRC) and holds a Professional Tax Receipt (PTR), both of
which must be current.
dd) Oading Ramp – refers to the walkway from pen to trucks and vice versa.
ee) Mechanical Probe – refers to the equipment used for measuring fat or detecting
pregnancy.
ff) Needle/Milk Teeth – refers to the temporary or insidious teeth.
gg) Resident Veterinarian – refers to a licensed veterinarian residing in the farm to check
and evaluate the veterinary requirements and animal welfare status of the farm.
hh) Non-Resident Veterinarian – refers to a licensed veterinarian retained / contracted by
the pig farm to check and evaluate the veterinary requirements and animal welfare status
of the farm at least once or twice a month.
ii) Oestrus – refers to the period in heat or period of acceptance of the boar by the sow.
jj) Slaughter – refers to the killing of food animals in accredited slaughterhouses in relation
to meat inspection and animal welfare.
kk) Serum – refers to the liquid portion after blood clotting or portion of whole blood less
RBC and WBC.
ll) Sow – refers to the female adult pig that has farrowed.
mm) Stocking Density – refers to the rate or number of animals per given area.
nn) Stunning – refers to the rendering of a state of immediate insensibility delivered to the
animal which should persist until the animals are slaughtered and become permanently
insensible. Methods employed include percussive, electrical and gas stunning.
oo) Surgery – refers to the procedure performed in the animal with the use of medical
instrument involving incision, excision, and/or transection of organs or part of it.
pp) Tail Docking – refers to the cutting of a portion of the tail.
qq) Tail/Ear Biting – refers to the vice of animals consisting of biting the ears/tails of other
animals, due to mineral deficiency/overcrowding, etc.
rr) Tethering – refers to the confining of animals in certain area by roping.
ss) Tongue Piercing – refers to a prohibited practice of making a hole in the tongue for
marks or identification.
tt) Treatment – refers to the management and care of sick animals with existing disorders
by administering the proper medicine.
uu) Tusk – refers to the canine teeth of animals.
vv) Vaccination – refers to the act of administering biologicals for the purpose of eliciting
immune respond.
ww) Weaning – refers to the separation of the young from the mother.
a) Pigs shall be provided with comfortable and secured accommodations. When pigs are
kept outside, they shall have shelter available to protect them from inclement weather and
access to shade from direct sunlight. Access to high ground shall be available where there
is danger of flooding. Pigs confined in houses shall have sufficient space for each to feed,
lie down stretch, and express their normal behavioural patterns. Adjustments shall be
made when needed.
b) All pig farms with stocking level of 300 sows and above must have a Resident
Veterinarian and those below must have a Consulting Veterinarian. In both cases, the
veterinarians must be registered with the Professional Regulation Commission (PRC)
with current Professional Tax Receipt (PTR).
Page - 31
c) No person shall commit any of the following acts which shall be deemed violation of this
Ordinance:
1) cruelly treating any pig;
2) omitting to supply the pig with proper and sufficient food, water and shelter;
3) wilfully or wantonly neglecting the pig resulting in unreasonable or unnecessary pain,
suffering, or distress to the animal;
4) slaughtering, branding, mutilating, confining, or carrying any animal in such a
manner or position as to cause the pig unnecessary pain or suffering;
5) keeping alive any pig which is in such a condition that is cruel to keep it alive.
d) Farms with 20 sow level and above shall be registered with the Bureau of Animal
Industry.
e) When pigs are used in feeding trials or scientific purposes, said feeding trials or
procedures should conform with DA AO 40, series of 1999.
Section 3. Castration – the following guidelines shall be observed:
a) No person shall castrate any pig over 14 days old, unless the castration is performed by a
veterinarian, who must use local or general anaesthesia.
b) This procedure can be done as early as 1 day old and an average age of 3 days.
Section 4. Tongue Piercing - No person shall pierce the tongue of a pig or any of its parts.
Section 5. Ear Notching - No person shall ear notch piglets that are more than seven days old.
Section 6. Tail Docking – the following guidelines shall be observed:
a) Docking as a routine preventive measure may be carried out in piglets during the first
three days of life. One third to one half of the tail may be removed by a competent
operator.
b) Tail docking of pigs more than 7 days of age shall be undertaken only in an emergency
and shall be done by a licensed veterinarian.
Section 7. Tethering – the following guidelines shall be observed:
a) In backyard farms, tethering may be allowed, provided however, that a minimum of 2.5
meters shall be used for tethering secured overhead. This shall be in the form of a harness
with one loop around the neck and the other around the chest behind the elbows.
b) Tethering in the ankle and a ring in the snout are strictly prohibited. In all cases, close
tethering shall be prohibited.
Section 8. Feed – Feed composition is critical to the welfare of pigs. Advice on suitable feeds
and feeding systems for various classes of pigs may be obtained from the City Veterinary Office,
feed mill cooperatives, or other firms.
Section 9. Clipping Of “Needle” Or Milk Teeth – the following guidelines shall be observed:
a) The clipping of “needle” or milk teeth shall be done within 2 days from birth. Provided,
however, that no more than one third of the tooth shall be removed.
b) Clean and appropriate equipment shall be used.
Section 10. Pig Houses – the following guidelines shall be observed:
a) Construction of pig houses/shelters shall be in accordance with the building

recommendations of the City Veterinary Office or pig experts in the government or
private sector.
Page - 32
b) Farm managers and caretakers shall possess adequate technical/practical knowledge and
experience in the maintenance of the facilities. This is important where special buildings
and complex mechanical and electrical equipment are involved.
c) Houses for pigs shall be built on sites safe from flooding or landslides.
d) Precautions against fire shall be undertaken by providing sufficient fire exits to allow
evacuation in case of emergencies.
e) Electrical installations shall be periodically checked, preferably monthly.
f) Firefighting equipment shall be installed.
Section 11. Hygiene – the following guidelines shall be observed:
a) Walls, ceilings, fittings and floors of the building shall be made of materials that are
easily cleaned and disinfected.
b) Drains shall be kept clear. The pen shall be cleaned of any spoiled feed or dung and
disinfected before being restocked.
Section 12. Floors – the following guidelines shall be observed:
a) Floors shall be made of a non-slip material which is easily cleaned, and there shall be a
clean dry area of sufficient size to allow all pigs to sleep comfortably at the same time.
b) Space shall be sufficient to allow for a separate dunging area where floors are not slatted.
c) Slatted floor design shall consider its use for piglets, fatteners and breeders.
Section 13. Safety – the following guidelines shall be observed:
a) All sharp projections and edges likely to cause injury to the pigs shall be removed or
covered.
b) Pen fittings shall be inspected regularly and kept in good working order.
c) Paint and timber preservatives toxic to pigs shall not be used on surfaces accessible to the
pigs.
d) Any electrical fitting and attachment shall be out of the reach of pigs.
e) Proper provision shall be made for the storage of drugs and dangerous chemicals used in
and around the piggery.
Section 14. Space – the following guidelines shall be observed:
a) The class, body weight and size of the pigs influence the stocking density. For this
purpose, ANNEXES 2 and 3 shall be recommended.
Section 15. Lighting – Artificial light shall always be available for use during the night or
darkened periods of the day.
Section 16. Temperature – the following guidelines shall be observed:
a) PIGS OLDER THAN 8 - 10 WEEKS

(See TABLE 4 for a guide to the ranges of temperature that afford satisfactory comfort).
Drafts and/or excessive moisture produces the “chill factor”. Sparse hair covering in
modern breeds and lack of subcutaneous fat relatively make these animals susceptible to
temperature stress.
Housed pigs shall be protected from wide or abrupt temperature fluctuations within any
24-hour period.
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b) NEWBORN PIGLETS
1) Newborn piglets are prone to cold stress (hypothermia) because they are unable to
maintain their body temperature independent of their surroundings. This can lead to
death. The distance in which pigs lie apart is an excellent guide to their comfort.
Hunched backs, sluggish movement, shivering and huddling of the piglets are
indications that they are feeling cold. Hypoglycemia (low blood sugar level) can be
considered.
2) The nest or creep area shall have a temperature of 32 °C up to three weeks of age.
The provision of bedding, insulation and artificial heat/light in the nest may be
necessary.
3) Attraction of piglets to the heat/light source also helps reduce piglet mortality from
crushing at farrowing.
4) Suspended heating devices shall be kept out of the reach of pigs or protected from
piglets coming into contact with them.
c) GROWING PIGS AND ADULTS

1) Excessive heat loss from the building can be prevented by adequate structural
insulation and by automated control of the ventilation system. The objective is to find
the correct balance between adequate airflow and temperature control.
2) Pigs shall be relieved in times of heat stress using appropriate cooling devices when
internal house temperature and humidity are high.
3) The installation and use of automated water sprinklers shall be considered where such
problems are likely to occur regularly.
Section 17. Air Quality – the following guidelines shall be observed:
a) Good quality air in enclosed houses is necessary to provide fresh air; remove excess heat
and moisture; minimize the transmission of air-borne infectious agents; remove waste
gases; and minimize dust particles in the atmosphere.
b) There must be a balance between the need to provide fresh air and the need to protect
pigs from drafts.
c) When pigs are kept over static effluent storage systems, efficient ventilation is
particularly important, as dangerous fumes may result from the effluent.
d) The caretaker shall regularly check for the presence of noxious gases at pig level as, at
normal human standing height, levels uncomfortable to the pig may not be recognized.
e) The presence of ammonia is usually a reliable indicator to the build-up of noxious gases;
it shall not be allowed to exceed 20 parts per million (ppm) of air in an enclosed pig
house without immediate corrective action being taken. A level of 10-15 ppm of
ammonia in the air can be detected by smell and a ammonia level of from 25 to 35 ppm
will cause eye and nasal irritation in people. Levels as low as 11 ppm may impair pig
performance and productivity.
f) It is important to maintain an adequate airflow during hot weather to ensure housed pigs
do not become overheated.
g) Air quality must be sufficient to prevent the health of the pigs from being adversely
affected.
h) Pigs must be protected from temperature extremes.
i) There must be sufficient light available to enable the satisfactory inspection of all pigs.
Section 18. Mechanical Equipment – the following guidelines shall be observed:
a) All mechanical equipment used in pig production shall be regularly inspected at least
once a month and kept in good working condition. This includes feeding and effluent
removal equipment, drinkers, ventilation systems, lighting units, heaters, water pumps
and hoses, fire extinguishers, and emergency power generators.
Page - 34
b) In case of power failure or mechanical breakdown, provision shall be made for other
means of heating, lighting and ventilation, and the feeding and watering of stock.
c) An alarm system with a back-up battery system is desirable to warn of any equipment
breakdown.
Section 19. Waste Control - The pigs’ house shall be regularly cleaned and contaminated
bedding, feces and urine shall not be permitted to accumulate to a stage where they pose a threat
to the health and well-being of pigs or disrupt the normal instinct of pigs to have separate
dunging and sleeping areas.
Section 20. Farrowing Sows And Suckling Piglets – the following guidelines shall be
observed:
a) Farrowing quarters shall have some means of protecting piglets from overlaying by the
sow.
b) Sows shall be introduced to clean farrowing quarters at least 3-5 days before the piglets
are due to be born. The farrowing crates must be of suitable design and adequate size to
allow the sow to lie down at full length and without leg restriction. She must also be able
to rise to a standing position in one movement and be able to stand comfortably.
c) The bottom rails or “prongs” shall be positioned to allow adequate access for all the
piglets to suckle freely at one time. Adequate railing shall be provided across the top of
the crate to prevent the sow from attempting to climb out of the crate, but at the same
time shall allow free access to carry out normal management procedures.
d) The farrowing crates shall consider the weight and allowance for the size of the sows.
The caretaker is responsible for the welfare of sows in farrowing crates and must ensure
that the crate is appropriate to the sow it confines.
e) It is strongly recommended that sows shall not be confined in farrowing crates for more
than 1 month at any one time.
f) A temperature suitable for piglets shall be maintained and provision of artificial heating
for at least the first 7-14 days of life. Care shall be taken to ensure the sow is not
distressed and her environment shall be significantly cooler than that provided for the
piglets. Heating devices shall be securely fixed and protected from interference by the
sow or piglets.
g) Weaning pigs are done at 30 days old. If weaned earlier, special provisions such as
nutrition, equipment shall be maintained. Problems associated with weaning are generally
related to the size and physiological maturity at weaning. Weaning pigs which are less
than 3 weeks old exposes them to significant welfare problems.
h) Early access of the piglets to meal (within 1 week of birth) reduces diarrhea that occurs at
weaning. It is desirable that creep feeding shall begin by the end of the second week of
life provided the creep feed is highly digestible. From that point on even high lactating
sows are generally unable to provide sufficient milk to meet the growth potential of the
modern piglet.
i) Clean source of water shall be available from birth. The water delivery system shall be at
a suitable height for the piglets. It shall be of the same type as that used in the area for
weaners, so that when weaning takes place the risk of dehydration will be minimized.
j) Attention to floor gap dimensions is necessary for piglets kept in pens with perforated or
slatted floors to avoid injury to legs and feet.
Section 21. Growing Pigs – the following guidelines shall be observed:
a) The total floor space shall be adequate for sleeping, feeding and exercising.
b) Minimum sleeping areas, excluding exercise and dunging areas, shall be of sufficient size
to accommodate all the pigs lying on their sides.
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Section 22. Dry Sows And Gilts – the following guidelines shall be observed:
a) Aggressiveness can present a severe problem in sows and gilts kept in groups. Group
size, feeding method, condition and husbandry are important in the management of such
problems.
b) The caretaker shall ensure that persistent bullying leading to severe injury or deprivation
of food does not take place. Separate penning may be required when persistent bullying
takes place.
c) Facilities in which dry sows or gilts are group housed but are individually fed, i.e. either
individual stalls or via a computerized feeding system, are recommended.
d) Good floor design is important. The lying area shall always be kept dry.
e) Pen floors, particularly the dunging area, shall be drained effectively. The use of bare
concrete, slatted or perforated floors, particularly when badly maintained, can cause
severe problems such as lameness or damage to the feet.
f) Bedding contributes towards the needs of the pig for thermal and physical comfort.
Systems in which straw or similar material is provided in the lying area are strongly
recommended.
g) Dry sows in groups shall be kept in pens of adequate size.
Section 23. Stalls – the following guidelines shall be observed:
a) Keeping sows, boars, or gilts in individual stalls places severe restrictions on their
movement and may result in abnormal behavior patterns, leg weaknesses and injury.
Provision must be made for alternative accommodation for pigs that show severe
lameness or behavioral problems.
b) Breeding boars, sows and gilts shall not be confined in individual stalls and/or farrowing
crates for more than 6 weeks at any one time and that, in any reproductive cycle, such
confinement shall not exceed 60% of the period. (A reproductive cycle for this purpose is
defined as 150 days).
c) When released from the stall and/or farrowing crate the animal shall be moved to
accommodation for a reasonable period of time (several weeks). This accommodation
should allow the pig to perform its natural body functions in a manner which is relatively
unrestricted and which will not permit opportunities for excessive aggression from other
animals in that area.
Section 24. Boars – the following guidelines shall be observed:
a) Boars may be kept on their own or in small groups. When they are kept in groups, they
shall be selected for compatibility. A boar may be kept with a group of breeding gilts or
dry sows, provided bullying does not occur.
b) As a guide, individual accommodation for an adult boar shall have a floor area of not less
than 7.5 m2, with the shortest side not less than 2.5 m. In either case, the pen divisions
shall not be less than 1.5 m high. Boar pens shall not be sited or constructed in such a
way as to isolate the boar from the sight or sound of sows during the period up to
successful mating. It is preferable, in view of the influence that the boar has on the onset
of oestrus during the period after weaning, that he be housed adjacent to them.
c) The floors of the pen shall have adequate slope for drainage and have a non-slip surface.
d) The tusks of boars may be trimmed.
Section 25. Feeding – the following guidelines shall be observed:
a) FEED
1) Feeds and the amount of feed shall be based on the stages of growth and production
of the pigs (see TABLE 6 for guidance on feed requirements).
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2) Adequate inventory of feeds shall be insured. Sudden changes in the composition of

the diet shall be avoided as they can cause digestive upsets.
3) Diets shall be adequately formulated to meet the animals’ requirements for protein,
fat, fiber, energy, minerals, vitamins and amino acids.
4) Only drugs and their proper usage as approved by the Department of Agriculture-
Bureau of Animal Industry (DA-BAI) and Department of Health-Bureau of Food and
Drugs (DOHBFAD) shall be used.
5) If pigs are not fed on an ad libitum basis, the trough space or floor area must be large
enough to allow all of them to feed at the same time unless the operation involves a
computer-controlled feeding system.
6) Pigs must be supplied with and have access to proper and sufficient feed and water to
maintain health, at least once a day.
7) Young recently weaned pigs should be fed ad libitum or must be fed at least twice
daily with sufficient quantities; the quality of feed to conform with the NRCP nutrient
standard to maintain steady body growth.
8) Sloughs and swills shall not be fed to pigs in commercial operations.
b) ELECTRONICALLY OR MECHANICALLY CONTROLLED FEEDING

STATIONS
1) The building layout and location of the station within the building shall be carefully
planned to ensure that it functions effectively.
2) A water supply shall be provided independent of and outside the feeding point.
3) Adequate safeguards shall be observed to prevent animals from being trapped in the
feeder or from failing to obtain feeds.
4) The flow of animals into and out of the feeder shall be controlled to avoid bullying
and aggression.
5) The caretaker shall regularly monitor the health and condition of all animals and
ensure that animals have received their daily ration.
6) Proper procedure in introducing new animals into the group shall be observed to
minimize aggression.
c) DRINKING WATER
1) Water shall be of a quality suitable for pigs and shall be tested for salt and mineral
content and microbiological contamination.
2) Fresh water shall be available and accessible at all times. Flow rate per minute and
number of pigs per drinker are key points to be considered.
3) Automatic watering systems shall be checked regularly to ensure that they are in
working order.
4) The water supply for a piggery shall be sufficient and the reserves adequate to cope
with the 24-hour demand.
5) The daily consumption of water by a pig can vary according to environmental
temperature and liveweight. TABLE 7 shows the range of daily water consumption
by various classes of pig.
6) Medication in water shall be used based on competent veterinary advice and
veterinary prescription when necessary.
d) NEWBORN PIGLETS
1) All piglets born and raised indoors require an iron supplement within 3 days of birth.
It is important to make sure the sow accepts such foster piglets. Alternatively they can
be hand-reared using a milk substitute or humanely disposed.
2) It is essential that all piglets have received adequate colostrum from the sow, or an
appropriate colostral substitute before their transfer or hand rearing.
3) Fostering, wherever possible, is an important aid to the welfare of unweaned pigs.
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e) WEANING
1) Weaning of piglets below 30 days shall take place only when there is a very efficient
management system.
2) Piglets weighing less than 6 kg shall not be weaned unless there are exceptional
circumstances as certified by the resident veterinarian.
f) ORPHAN PIGS
1) If the lactating sow dies or her milk supply fails, the pigs must be fostered, hand-
reared or humanely disposed of in accordance with AO 21, series of 1999.
2) Hand-reared piglets shall initially receive colostrum or an appropriate colostral
substitute and then be fed on fortified cows’ milk or a proprietary liquid supplement,
with the introduction of a starter meal 3 days later. After a week, the diet can
comprise prestarter meal with no less than 22% CP content fed ad libitum with fresh
water provided separately.
3) Orphaned piglets must be housed in a dry, warm (not lower than 27ºC), draft-free,
clean area and the mixing and feeding equipment kept thoroughly clean.
Section 26. Routine Procedures – the following guidelines shall be observed:
a) GENERAL
1) Humane handling of the pigs shall be observed. The use of backing boards is
recommended.
2) With minor surgical procedures strict attention needs to be paid to the suitability of
the area in which the operation is to be performed.
3) The catching facilities, the type and amount of restraint, the selection and
maintenance of instruments, hygiene and the after-care of the animals are necessary
to keep stress to a minimum.
4) Procedures which cause pain or discomfort shall not be carried out by the regular
caretaker but this shall be done by a competent person other than the caretaker. Care
shall be taken to avoid unnecessary pain and suffering throughout all management
and handling procedures.
5) Inspections shall be undertaken regularly when pregnant sows are due to farrow
and/or kept in close confinement, in very hot weather, during an outbreak of disease,
when vices such as tail biting occur, or when groups of pigs have recently been mixed
together.
b) CASTRATION
1) Castration is normally unnecessary in modern pig production systems. However, if
castration is carried out, it shall be done as early as the management practice will
allow (usually at 3-5 days) but not later than 14 days. It shall be performed using
clean sharp instruments, with strict attention to hygiene.
2) Should castration be necessary for piglets with scrotal hernia and those that are above
14 days, this shall be done under anaesthesia by a veterinarian.
c) IDENTIFICATION
1) For permanent identification, pigs’ ears may be notched, tagged, punched, tattooed or
an electronic identification system used.
2) Particular care must be taken when tattooing to avoid pain and discomfort. Piglets
shall be ear-notched before reaching 7 days of age.
d) TUSK TRIMMING
1) Tusks may be trimmed as a precaution in aggressive boars. The exposed tusk has no
nerves, so no anaesthetic is needed. Appropriate methods of restraint must be used.
Expert advice from a veterinarian or other person skilled in the procedure shall be
obtained.
Page - 38
2) Tusks shall be severed skillfully above the level of the gums without causing damage
to other tissues.
e) MIXING OF PIGS
1) Where unfamiliar pigs must be mixed, this shall be done in a manner which
minimizes aggression, such as using a new pen, providing feed on the floor, or using
a pen with room for escape.
f) BACKFAT MEASUREMENT
Use only ultrasonic equipment on the live animal. Mechanical probes are not permitted.
g) RESTRAINT
1) Care must be taken when handling pigs to avoid injuring them.
2) Small pigs may be held by hand, but mature pigs need to be restrained with a noose
over the upper jaw or placed in a crate.
3) The use of appropriately designed crates is recommended.
h) MOVING OF ANIMALS
1) A canvass slapper and backing board are the best devices for moving pigs.
2) Electric prodders, plastic pipes and dogs shall not be used on pigs.
i) CONTROL OF VICES
1) Pigs may develop vices such as tail and ear biting. Pigs with ear or tail bites shall be
immediately separated from pen mates.
2) Nutritional requirements, too much light, overcrowding, inadequate ventilation,
competition at the feeding or watering place can contribute to the problem.
j) HEALTH
1) Normal Behavior
A healthy pig should have a good appetite. It is active, curious and vocal. Caretakers
should be familiar with normal pig behavior and the signs which signify good health.
2) Signs of Illness
a) Signs of illness may include separation from the group, loss of appetite, fever,
vomiting, changes in the appearance and consistency of urine or faeces,
discoloration of the skin, shivering, sneezing, rapid or irregular breathing,
persistent coughing or panting, rapid weight loss, abdominal distension, lack of
coordination, rough hair coat, abnormal behavior, swollen navels, udders or joints
and abnormal discharges from normal openings..
b) A licensed veterinarian shall be consulted immediately when pigs show signs of
illness.
c) Pigs with either incurable sickness or painful deformities should be humanely
disposed of in accordance with DA AO 21, series of 1999.
3) Inspection
a) The frequency and level of inspection shall be related to the likelihood of risk to
the welfare of pigs, but shall be at least once each day. In a practical sense, it
requires a higher level of husbandry to ensure the welfare of pigs in larger groups
or under outdoor conditions.
b) Individual feeding in stalls allows the caretaker to ensure visually that all pigs are
up, eating and not lame or affected by other problems.
Page - 39
c) Group housing systems require a greater degree of skill because pigs may have to
be observed individually.
d) Automated feeding systems often require the caretaker to look at pigs lying down
95% of the time, which makes it much harder to assess their health and welfare.
e) Inspections are best made at feeding times. More frequent inspections may be
required, such as during hot weather, during outbreaks of disease or vice, when
farrowing is expected, or when group of pigs have been mixed.
f) Regular checks shall also be made on the effectiveness of any automated feeding
or watering systems where these have been installed at least 4-5 times a day or as
often as the need arises.
4) Prevention and Control of Diseases

a) Those responsible for the care of the pigs must be aware of the signs of ill-health.
They shall also maintain a high standard of personal hygiene as part of any
programme to prevent disease in pigs. A health programme must include
vaccination, culling, disposal of dead pigs, post-mortem and medication.
b) All procedures must be carried out with skill and concern for the pig’s welfare.
c) Records detailing deaths, sick animals, treatments given and responses to
treatment shall be kept to assist disease investigations.
d) When clinical signs of ill-health, high mortality, and ill-thrift persists despite
attempted remedial action, veterinary advice must be sought.
e) Sick and injured animals must be treated as soon as possible. If necessary, they
shall be isolated.
f) Pigs with incurable disease or painful deformity must be humanely disposed of.
g) Dead pigs must be promptly removed from other pigs and, if not required for
post-mortem examination, disposed of by burning or burying.
h) Pigs must be regularly inspected for signs of disease, including internal and
external parasites, and treatment instituted where abnormalities or infestations are
detected.
i) A licensed veterinarian shall be consulted in establishing a parasite control
programme.
j) A vaccination program against hog cholera and Foot-and-Mouth Disease (FMD)
shall be observed in accordance with existing BAI regulations and program.
k) Serum samples shall be made available to the City Veterinary Office for
serological tests when so required.
l) If there is a notifiable disease outbreak in epidemic proportion, the City
Veterinary Office must always be notified. The BAI personnel shall be allowed to
enter, inspect and investigate the farm premises. They shall observe biosecurity
measures being implemented by the farm.
k) EMERGENCY HUMANE SLAUGHTER

(DA AO 21, series of 1999 shall be adopted for killing animals)
1) VERY YOUNG PIG

a) Very young pigs can be rendered unconscious by a blow to the head with a heavy
metal object.
b) The blow must be delivered to the frontal region of the head at the same site used
for shooting with a rifle.
c) It is imperative that the head is not moving at the time the blow is delivered.
d) The skull must be fractured by the blow and the animal’s throat cut immediately
to ensure that consciousness is not regained before it has bled to death.
Page - 40
2) GROWER AND ADULT PIGS

a) Any pig much larger than a suckling pig shall be stunned before bleeding by a
method that causes gross damage to the brain, particularly the cerebrum (the front
portions of the brain) and/or the brain stem.
b) The animal must then be bled immediately by either a deep incision in the neck or
stuck between the first two ribs so that the major vessels entering and/or leaving
the heart are severed.
l) TRANSPORT
1) GENERAL GUIDELINES
a) Pre-travel rest is not appropriate for pigs. Pigs shall be moved from their housing
and loaded into the transport vehicle in one operation.
b) It is recommended that young piglets, sows with piglets, adult boars, unfamiliar
group of pigs and sows in advanced pregnancy be transported or penned
separately
c) Pigs are susceptible to extremes of heat and cold. They must be protected from
direct sunlight. In very hot, humid weather (an ambient temperature of 28 °C or
hotter), pigs shall not be transported. In cold weather, clean straw or other dry
bedding is desirable.
d) Pigs shall be protected from wind and rain.
e) Boars with protruding tusks shall be transported in individual pens.
f) Marking the skin with knives or any sharp objects for the purpose of identification
is a cruel act. Marking pens shall be used.
g) Breeders are usually transported early in the morning.
h) Only fit and healthy pigs shall be transported.
i) Electric prodders, plastic piles and dogs shall not be used in pigs.
j) Pigs shall be protected from direct sunlight, high humidity, obnoxious gases,
direct rain, etc.
2) LOADING DENSITIES
TABLE 4 shall be used as a guide when the temperature is below 25 °C. Pigs need
about 20% more floor area when the temperature is higher than 25 °C. The movement
of pigs from region to region shall secure a permit from BAI.
3) DURATION OF JOURNEY
a) Water and feed should be provided for pigs on a daily basis. This needs to be
taken into account when planning the movement of pigs.
b) It is recommended that the transport time shall not be more than 14 hours in land
transport.
c) Pigs shall not be transported from 10 a.m. to 4 p.m. in cities and highly urbanized
municipalities.
d) Under normal conditions, adult pigs shall not be transported for more than 8 hours
without water and 12 hours without feed during daytime. The actual frequency
between providing feed and water will be determined by the age and class of the
animals and the environmental temperature.
Page - 41
ARTICLE 8
RULES AND REGULATIONS ON
MEAT INSPECTION
a) Abattoir Or Slaughterhouse – premises that are approved and registered by the

controlling authority in which food animals are slaughtered and dressed for human
consumption.
b) Accredit – the power of the National Meat Inspection Service (NMIS) to give authority
to (a) any meat establishment engaged in the slaughtering operation, preparation,
processing, manufacturing, storing, or canning of meat and meat products for commerce,
(b) any importer, exporter, broker, trader or meat handler; (c) any meat vehicle or
conveyance; (d) any person, firm , corporation as provider of government services such
as independent or third party service providers, or independent inspection or audit
agencies.
c) Adulterated - carcasses, or any part thereof, whether meat or meat product under one or
more of the following categories:
1) if it bears or contains any poisonous or deleterious substance which may render it
injurious to health of the public; but in case the substance is not an added substance,
such meat and meat product shall not be considered adulterated under this clause if
the quantity of such substance does not ordinarily render it injurious to health of the
public;
2) if it bears or contains any added poisonous or deleterious substance other than one
which is (i) a pesticide chemical in or on a raw agricultural commodity (ii) a food
additive, (iii) a color additive, for which tolerances have been established and it
conforms to such tolerances;
3) if it consists in whole or in part of a filthy, putrid or decomposed substance, or if it is
otherwise unfit for human consumption;
4) if it has been prepared, packed or held under unsanitary conditions whereby it may
have become contaminated with filth or whereby, it may have been rendered injurious
to the health of the public;
5) if it is, in whole or in part, the product of a diseased animal or of an animal which has
died other than by slaughter;
6) if its container is composed, whole or in part, of any poisonous or deleterious
substance which may render the contents injurious to public health ;
7) if it has been intentionally subjected to radiation, unless the use of the radiation was
in conformity with an existing regulation or exemption;
8) if any valuable constituent has been in whole or in part omitted or abstracted
therefrom; or if any substance has been substituted, wholly or in part; or if damage or
inferiority has been concealed in any manner; or if any substance has been added
thereto or mixed or packed there with so as to increase its bulk or weight, or reduce
its quality or strength, or make it appear better or of greater value than it is;
9) if it has not been prepared in accordance with current acceptable manufacturing
practice as promulgated by the City Meat Inspection Unit (CMIU); or
10) if it has passed its expiry date.
d) Unit – refers to the City Meat Inspection Unit of San Carlos City, Pangasinan.
e) Canning – the preservation of meat in hermetically sealed containers.
f) Capable Of Use As Human Food – shall apply to any carcass, or part or product of a
carcass, of any animal unless it is denatured or otherwise identified as required by
regulations prescribed by the CMIU to deter its use as human food, or it is naturally
inedible by humans.
Page - 42
g) Carcass – the body of any slaughtered animal after bleeding and dressing.
h) Commerce – meat trade between a province within the Philippines and any place outside
thereof.
i) Controlling Authority – the official authority charged by the City Government of San
Carlos, Pangasinan with the control of meat hygiene and meat inspection.
j) Deputation – the authority of the NMIS to allow inspectors and meat control officers
employed by the local government units to perform the duties of an inspector or meat
control officer of the NMIS.
k) Disease Or Defect – a pathological change or other abnormality.
l) Firm – any partnership, association, or other unincorporated business organization.
m) Fit For Human Consumption – meat that has passed and appropriately branded by an
inspector as safe and wholesome and in which no changes due to disease, decomposition
or contamination have subsequently been found.
n) Fresh Meat – meat that has not yet been treated in any way other than by modified
atmosphere packaging or vacuum packaging to ensure its preservation except that if it has
been subjected only to refrigeration, it continues to be considered as fresh.
o) Food Animal – all domestic animals slaughtered for human consumption such as but not
limited to cattle, carabaos, buffaloes, horses, sheep, goats, hogs, deer, rabbits, ostrich and
poultry.
p) Inspected And Passed – a condition wherein the carcasses or parts of carcasses so
marked have been inspected and found to be safe, wholesome and fit for human
consumption.
q) Inspected And Condemned – a condition wherein the carcasses or parts of carcasses so
marked have been inspected and found to be unsafe, unwholesome and unfit for human
consumption.
r) Inspection – an act by an official inspector to ensure compliance with rules and
regulations including but not limited to humane handling of slaughter animals, ante and
post mortem inspection, quality assurance program, hygiene and sanitation program,
good manufacturing program, sanitation standard operating procedures, hazard analysis
critical control point program, residue control program on any meat and meat product,
meat establishment facilities, transport vehicles and conveyance.
s) Inspector – a professionally qualified and properly trained officer, duly appointed by the
City Government of San Carlos, Pangasinan, for meat inspection and control of hygiene
under the supervision of a veterinary inspector.
t) Label – a display of written, printed, or graphic matter upon the immediate container (not
including package liners) of any article.
u) Meat – refers to the fresh, chilled or frozen edible carcass including offal derived from
food animals.
v) Meat Broker – any person, firm or corporation engaged in the business of buying or
selling carcasses, parts of carcasses, meat, or meat food products of food animals on
commission, or otherwise negotiating purchases or sales of such articles other than for his
own account or as an employee of another person, firm or corporation .
w) Meat Establishment – premises such as slaughterhouse, poultry dressing plant, meat
processing plant, cold storage, warehouse and other meat outlets that are approved and
registered by the NMIS in which food animals or meat products are slaughtered,
prepared, processed, handled, packed or stored .
x) Meat Inspection System – a system to ensure the safety and quality of meat and meat
products for human food including but not limited to humane handling of slaughter
animals, ante-mortem and post-mortem inspection, Quality Assurance Program, Hygiene
and Sanitation Program, Good Manufacturing Practices, Sanitation Standard Operating
Procedures, Hazard Analysis Critical Control Point Program and Residue Control
Program, of a country. It covers regulatory activities such as registration, licensing,
accreditation, and enforcement of regulations and supported by laboratory examination.
Page - 43
y) Meat Product – any product capable of use as human food which is made wholly or in
part from any meat or other portion of the carcass of any food animals, excepting
products which contain meat or other portions of such carcasses only in a relatively small
proportion or historically have not been considered by consumers as products of the meat
industry, and which are exempted from definition as a meat product by the Secretary
under such conditions as he may prescribed to assure that the meat or other portions of
such carcasses contained in such product are not adulterated and that such products are
not represented as meat products.
z) Misbranded - this term shall apply to any carcass, part thereof, meat or meat product
where one or more of the following circumstances as defined under the Republic Act
No.7394 (Consumer Act of the Philippines) is present:
1) if its labeling is false or misleading in any particular;
2) if it is offered for sale under the name of another meat or meat product;
3) if it is an imitation of another meat or meat product, unless its label bears, in type of
uniform size and prominence, the word “imitation “ and immediately thereafter, the
name of the meat or meat product imitated;
4) if its container is so made, formed, or filled as to be misleading;
5) if in a package or other container unless it bears a label showing (1) the name and
place of business of the manufacturer, packer, or distributor; and (2) an accurate
statement of the quantity of the contents in terms of weight, measure, or numerical
count: Provided, That under clause (2) of this sub paragraph (e), reasonable variations
may be permitted, and exemptions as to small packages shall be established, by
regulations prescribed by the Secretary;
6) if any word, statement, or other information required by or under authority of this
chapter to appear on the label or other labeling is not prominently placed thereon with
such conspicuousness (as compared with other words, statements, designs, or devices,
in the labeling ) and in such terms as to render it likely to be read and understood by
the ordinary individual under customary conditions of purchase and use;
7) if it purports to be or is represented as a meat or meat product for which a definition
and standard of identity or composition has been prescribed by regulations of the
Secretary under this title unless (1) it conforms with such definition and standard, and
(2) its label bears the name of the meat or meat product specified in the definition and
standard and, in so far as may be required by such regulations, the common names of
optional ingredients (other than spices, flavoring, and coloring ) present in such meat
product;
8) if it purports to be or is represented as a meat or meat product for which a standard or
standards of fill of container have been prescribed by regulations of the Secretary
under this title and it falls below the standard of fill of container applicable thereto,
unless its label bears, in such manner and form as such regulations specify, a
statement that it falls below such standard;
9) if it is not subject to the provisions of subparagraph (g), unless its label bears (a) the
common or usual name of the meat product, if any there be, and (b) in case it is
fabricated from two or more ingredients, the common or usual name of each such
ingredient; except that spices, flavorings, and coloring may, when authorized by the
Secretary, be designated spices, flavorings, and colorings without naming each:
Provided, That to the extent that compliance with the requirements of clause (b) of
this sub paragraph (i) is impracticable, or results in deception or unfair competition,
exemptions shall be established by regulations promulgated by the Secretary;
10) if it purports to be or is represented for special dietary use, unless its label bears such
information concerning its vitamin, mineral, and other dietary properties as
determined by the Secretary, and by regulations prescribed as necessary in order to
fully inform purchasers as to its value for such uses;
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11) if it bears or contains any artificial flavoring, artificial coloring, or chemical

preservative, unless it bears labeling stating that fact: Provided, That to the extent that
compliance with the requirements of this subparagraph (k) is impracticable,
exemptions shall be established by the regulations promulgated by the Secretary; or
12) if it fails to bear, directly on its container, as the Secretary may by regulations
prescribe, the inspection mark or legend and, unrestricted by any of the foregoing,
such other information as the Secretary may require in such regulations to assure that
it will not have false or misleading labeling and that the public will be informed of the
manner of handling required to maintain the article in a wholesome condition.
aa) Official Certificate – any certificate prescribed by the Secretary for issuance by an
inspector or other person performing official functions under this chapter.
bb) Official Device – any device prescribed by the Secretary for use in applying any official
mark.
cc) Port Of Inspection – an establishment authorized or designated by the NMIS within a
certain kilometer radius from the port of entry, wherein inspection and collection of
samples are being conducted prior to its release for domestic distribution.
dd) Prepared – slaughtered, canned, salted, rendered, boned, cut up, or otherwise
manufactured or processed.
ee) Processed – includes all methods of manufacture and preservation but does not include
prepackaged fresh, chilled or frozen meat.
ff) Residue – any foreign substance including metabolites, therapeutic or prophylactic
agents which are objectionable or hazardous to human health remaining in the meat or
meat products as a result of treatment or accidental exposure.
gg) Risk Analysis – a process consisting of three (3) components that includes risk
assessment, risk management and risk communication, all of which are essential to the
decision making process that determines acceptable levels of risk, and the
implementation of those decisions.
hh) Safe And Wholesome – refers to meat and meat products that has been passed as fit for
human consumption using the criteria that it a) will not cause food borne infection or
intoxication when properly handled and prepared with respect to the intended use, b) does
not contain residue in excess of set limits, c) is free of obvious contamination, d) is free
of defects that are generally as objectionable to consumers, e) has been produced under
adequate hygiene control, and f) has not been treated with illegal sub stances as specified
in this Act and in other related national legislation.
ii) Veterinary Inspector Or Meat Control Officer – an inspector who is professionally
qualified as a veterinarian duly appointed by the City Government of San Carlos,
Pangasinan responsible for the supervision and control of meat hygiene including meat
inspection.
jj) Approved Meat Establishment – means the same as accredited meat establishment.
kk) Brand – shall mean the mark, stamped on the surface of meat and meat products or
attached as a label showing distinct characteristics or information for the main purpose of
identification and traceability.
ll) Competent Authority – means the same as controlling authority charged by the
government with the control of meat inspection and meat hygiene, including setting and
enforcing regulatory meat hygiene requirements pursuant to Codex Alimentarius.
mm) Condemnation – means the examination and judgment of meat or meat products
according to approved protocols by a competent person, or otherwise determined by the
controlling/competent authority, as being unsafe or unsuitable for human consumption
and requiring appropriate disposal.
nn) Codex Alimentarius – is a collection of international food standards adopted by the
Codex Alimentarius Commission and presented in a Uniform manner. It includes
standards for all the principal foods, whether processed semi-processed or raw.
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oo) Confiscation – means the taking into custody of livestock and/or poultry carcasses,
edible or inedible parts or parts from said carcasses or meat products by the controlling
authority for its proper disposal for having been the subject of violation of the rules and
regulations.
pp) Contamination – means direct or indirect transmission of any biological or chemical
agent, foreign matter or other substances not intentionally added to food that may
compromise food safety or suitability.
qq) Delineation – means division of functions or responsibilities among offices/units
according to their respective mandates.
rr) Destroyed For Food Purposes – means the complete alteration of meat and meat
products making it unfit for human consumption.
ss) Direct Supervision – means the authority and responsibility for the delivery of actual
meat inspection service where the supervisor is in the premises and is quickly available
and includes the accountability for the issuance of relevant inspection certificates.
tt) Environmental Management – means the art and science of protecting the social and
biological environment from serious and irreversible damage and managing environment
in a manner that resources, capabilities and services are not degraded or impaired to a
level beyond the natural carrying capacity.
uu) Environmental Management Plan (EMP) – means the plan to achieve the
environmental objectives and targets of a facility implementing the environmental
management system. It includes the designation of responsibility, means, time frame and
budget by which they are to be achieved. It details the environmental management system
programs of the company to prevent, mitigate, compensate, and monitor its
environmental aspects and impact.
vv) Expiry Date – means the date stated on the label of meat and meat products after which
they are not expected to retain their claimed safety, quality and wholesomeness and after
which, it is no longer permissible to sell them.
ww) Farm To Table – includes all steps involved in the production, storage, handling,
distribution and preparation of a food product.
xx) Feed – means any substance whether processed, semi-processed or raw, intended for
animal consumption.
yy) Food – means any substance whether processed, semi-processed or raw, intended for
human consumption.
zz) Food Chain – means the succession of activities, transformation or events from primary
production to consumption of food.
aaa) Foreign Meat Establishment (FME) – means DA accredited facility in a foreign
country engaged in slaughtering and dressing of food animals, and processing, cutting,
packing and storing of meat and meat products, and recognized by the National
Veterinary Administration (NVA) of that country to export meat and meat products.
bbb) Good Manufacturing Practice (GMP) – means the conformance with codes of practice,
industry standards, regulations and laws concerning production, processing, handling,
labeling and sale of foods decreed by industry, local, national and international bodies
with the intention of protecting the public from illness, product adulteration and fraud.
ccc) Hot Meat – refers to carcass or parts of carcass of food animal which was slaughtered in
an unregistered establishment and has not undergone the required inspection.
ddd) Imitation – means the product that is made to appear as to be mistakable for what is real
or original.
eee) Meat Cutting Plant – a meat establishment where carcasses and primal parts are cut and
packed into desired specifications. It may be a separate facility or an integral part of
another meat establishment such as slaughterhouse, poultry dressing plant or meat
processing plant.
fff) Meat Hygiene – all conditions and measures necessary to ensure the safety and
suitability of meat at all stages of the food chain.
ggg) Meat Handler – shall mean person directly involved in the preparation, transport and
sale of meat and meat products.
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hhh) Meat Inspection – shall mean the same as Inspection.

iii) Meat Inspector – shall mean the same as Inspector.
jjj) Meat Transport Vehicle – is an enclosed conveyance facility used for the transfer of
meat and meat products from one place to another in a hygienic manner.
kkk) National Meat Inspection Service (NMIS) – the sole national controlling/competent
authority attached to the Department of Agriculture charged by the government with the
control of meat hygiene and meat inspection.
lll) Organoleptic – means any sensory properties of a product, involving taste, colour, odour
and feel. Organoleptic testing involves inspection through visual, feeling and smelling of
products.
mmm) Post Abattoir Control – shall mean control measures conducted on meat and meat
products during transport up to the time of retail sale for the enforcement of regulations
governing meat and meat product inspection.
nnn) Preservation – the process in which a product is prepared or stored to extend its
wholesomeness and fitness for human consumption.
ooo) Priority Reportable Animal Diseases – shall mean those included under OIE list A and
B diseases.
ppp) Quality Assurance (QA) System - the organizational structure, procedures, processes
and resources needed to implement quality assurance.
qqq) Recall – means where measures are applied to return unsafe or unsuitable products that
has already been supplied or made available to consumers.
rrr) Registered – shall mean officially listed with CMIU.
sss) Rendering – means the process of converting condemned carcasses or parts of carcasses,
meat or meat products into in edible by products by heating.
ttt) Routine Inspection – the regular inspection conducted by an inspector during the day-to-
day operation of the meat establishment.
uuu) Shared Responsibility – mutual or joint allocation of available capabilities, facilities,
resources and other forms of support, formalized through a Memorandum of Agreement
or Understanding between or among the concerned parties, to pursue a common goal.
vvv) Technical Supervision – means the authority and responsibility vested on the next
higher level of government to ensure that meat inspection service is properly delivered by
those tasked to perform it.
www) Traceability – the ability to track meat and meat products back to their source or to
identify the source of product so as to minimize liability and prevent the occurrence of
food safety problems.
xxx) Special Inspection – an inspection conducted for a particular purpose such as but not
limited to accreditation, GMP/SSOP audit, HACCP audit, waste management inspection,
animal welfare audit, and any other kind of inspection as may be required by regulation.
yyy) Suspect – the condition wherein final judgment on the animal, meat or meat products
cannot be ascertained and would therefore require further inspection and/or examination.
zzz) Unannounced Inspection – the conduct of on - the-spot or surprise
inspection/examination by the controlling authority of all meat establishments at any time
day or night, whether the establishment is in operation or not.
aaaa) Unfit For Human Consumption - in relation to meat and meat products, means
inspected and found not meeting the criteria of safety and wholesomeness.
bbbb) Zoonotic Diseases - diseases of animals transferable to humans.
Section 2. Scope Of Application - This Article shall apply to all meat establishments where food
animals are slaughtered, prepared, processed, handled, packed or stored or sold. All
slaughterhouses and poultry dressing plants shall ensure adequate protection and welfare of food
animals while awaiting slaughter in order to avoid mishandling or the infliction of unnecessary
pain or distress during the slaughtering process.
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This Article shall likewise apply to all slaughterhouses, poultry dressing plants, meat cutting
plants, meat processing plants, cold storages, meat shops, meat markets and other outlets
engaged in domestic and international trade where food animals are slaughtered, and/or their
meat are prepared, processed, handled, packed, stored or sold for human food.
Section 3. Responsibilities Of The City Of San Carlos, Pangasinan – The City of San Carlos,
Pangasinan, through the Office of the City Mayor, shall:
a) Regulate the construction, management and operation of slaughterhouses, meat

inspection, meat transport and post-abattoir control, monitor and evaluate and collect fees
and charges in accordance with the national policies, procedures, guidelines, rules and
regulations and quality and safety standards as promulgated by the Secretary of the
Department of Agriculture (DA).
b) Be responsible for the delivery of basic meat inspection service and operation of meat
establishment such as but not limited to slaughterhouse and poultry dressing plant.
c) Ensure compliance with the provisions of this Ordinance, as well as, applicable national
policies, standards and guidelines.
d) Ensure that minimum standards are met in the performance of inspection and in the
operation of the meat establishments within this city.
e) Be responsible in ensuring that only meat and meat products that passed meat inspection
shall be offered for sale within this city.
f) Participate in the control of movement of meat and meat products as integral part of this
city’s animal disease control and eradication programs.
g) In the regulation of the flow, preparation and sale of meat and meat products for human
consumption within this city, collect reasonable fees and charges including but not
limited to ante and post mortem inspection fees, the rates of which shall be in accordance
with the provisions of this Ordinance.
Section 4. City Meat Inspection Unit (CMIU) - The City Meat Inspection Unit (CMIU) shall
serve as the city’s sole controlling authority on all matters pertaining to meat and meat product
inspection and meat hygiene. It shall be a specialized regulatory unit attached to the City
Veterinary Office of San Carlos City, Pangasinan. It shall be tasked to implement policies,
programs, guidelines and rules and regulations under this Ordinance pertaining to meat
inspection and meat hygiene to ensure meat safety and quality from farm to table.
The CMIU shall evaluate and classify all meat establishments following an accreditation system
and shall assign an accreditation and/or registration number to identify the establishment and
trace the products produced thereat.
The CMIU shall require that all slaughterhouses and poultry dressing plants be provided with
facilities that will ensure adequate protection and welfare of food animals awaiting slaughter
before these meat establishments are accredited.
Section 5. Transport Of Meat And Transport Vehicles – the following guidelines shall be
observed:
a) The transport of meat and meat products shall be regulated by the CMIU of this city.
b) Meat transport vehicles shall be accredited by the CMIU. Only accredited meat transport
vehicles shall be allowed to transport meat and meat products within this city.
Section 6. Post Abattoir Control – The conduct of post abattoir control shall be vested in the
CMIU. The CMIU shall regulate the flow, preparation and sale of meat and meat products for
human consumption within this city in accordance with the provisions of this Ordinance to
ensure that meat and meat products have undergone meat inspection.
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Section 7. Suspension Of Operation / Revocation Of Accreditation - Inhumane treatment of

food animals such as mishandling or the infliction of unnecessary pain or distress prior to and
during slaughter shall be a cause for the suspension of the operations of the meat establishments
and shall be a ground for the revocation of accreditation when no corrective actions are instituted
by the management of these establishments within a specified period of time.
Section 8. Authorized Officers To Conduct Meat Inspection –
a) Only meat control officers, deputized meat control officers, meat inspectors and
deputized meat inspectors duly appointed and designated by the CMIU, are authorized to
conduct meat inspection work.
b) All meat control officers and meat inspectors who are duly appointed, designated or
deputized by the controlling authority to perform meat inspection shall first undergo basic
meat inspection training to be conducted by the NMIS. Whenever necessary, meat control
officers and meat inspectors shall undergo advance and specialized inspection trainings to
enhance their capabilities in implementing new programs.
c) All meat control officers and meat inspectors duly appointed or designated by the CMIU
shall be authorized to perform meat inspection work and shall perform all the duties and
responsibilities to safeguard public, as well as, animal health.
d) All persons involved in meat inspection work shall be recognized as public health
workers for they are responsible for the promotion and protection of public health
through the implementation of an effective meat inspection service and shall be entitled
to all benefits and emoluments due to a public health worker.
e) The CMIU shall maintain a registry of meat inspectors who have satisfied the training
requirements as mandated by this Ordinance.
Section 9. Power To Enforce Hygienic Requirements – the following guidelines shall be

complied with:
a) The CMIU shall have the responsibility to ensure, and to enforce, that meat
establishments are operated in accordance with hygienic requirements. It shall have the
responsibility and the legal power to enforce hygienic requirements necessary to produce
meat that is safe and wholesome in all meat establishments.
b) The meat establishment operator shall have the responsibility to maintain the meat
establishment in good operating condition at all times, and to comply with meat hygiene
and inspection regulations set by the CMIU.
c) The Code of Hygienic Practice for Meat adopted by the Codex Alimentarius Commission
shall be practiced in all meat establishments to minimize the substantial risk of
contamination of meat during slaughtering, dressing, processing and distribution.
Section 10. Humane Slaughter, Hygienic And Inspection Requirements – the following
guidelines shall be observed:
a) The management or operator of the meat establishments shall follow the instructions of
the CMIU as related to humane slaughter of animals, hygienic and inspection
requirements, and shall provide such information and assistance, as may be reasonably
requested by the CMIU.
b) The meat establishment operator shall implement a quality and safety assurance system
as required by CMIU to ensure the production of safe and wholesome meat.
c) The meat establishment operator shall keep and maintain records, reports and information
and shall fully and correctly disclose all transactions in the operation of the establishment
relative to meat safety and quality. Such records, reports and information shall be made
available upon the request of the controlling/competent authority for monitoring,
validation and verification purposes.
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Section 11. Requirements Of An Ante-Mortem Inspection – the following guidelines shall be

observed:
a) An ante-mortem inspection shall be made of food animals by authorized inspectors

before it shall be allowed for slaughter in this city in which the meat or meat products
thereof are to be sold.
b) Ante-mortem inspection shall be carried out in a systematic manner in accordance with
routine inspection procedures prescribed by NMIS and shall ensure that animals found to
be affected by a disease or defect that would render their meat unfit for human
consumption are so identified and removed from the food chain.
c) Ante-mortem inspection shall ensure that animals whose meat may be fit for human
consumption but that require special handling during slaughter and dressing, and animals
that will require special attention during post-mortem inspection, are segregated in an
isolation pen, subjected to thorough inspection and shall be the last animal to be
slaughtered.
d) No animals shall proceed for slaughter until an inspector has carried out ante-mortem
inspection and has passed it as suitable for slaughter. Exceptions may be under
emergency slaughter procedures where a delay in carrying out ante-mortem inspection
would result in undue suffering of the animal.
e) Ante-mortem examination shall be made in holding pens in the premises of the
establishment at the time of slaughter and the food animals shall be inspected by an
inspector on arrival as soon as practicable after delivery to the establishment. Such
examination shall be carried out with a full knowledge of all relevant information gained
on the animals prior to their arrival. Where there are stockyards, ante-mortem inspection
shall be done twice, that is right after arrival of the animals in the meat establishment and
then repeated just before slaughter if the animals remained in the holding pen for more
than 24 hours after their arrival.
f) In case of game animals or exotic food animals, a separate guideline on inspection and
slaughtering procedures shall be issued.
g) Food animals shall be inspected in a way that allows the inspector to detect deviations
from normality, whether of demeanor, behavior, appearance or other clinical signs that
might indicate a disease or defect requiring special handling or closer examination. The
temperature of all food animals suspected with disease condition shall be taken at all
times as an added gauge.
h) An animal shall be released for slaughter without any restriction when an ante-mortem
inspection has revealed that it is adequately rested, that there are no diseases or defects
that will render it unfit for slaughter for human consumption or require special attention
during dressing or post-mortem inspection.
Section 12. Outright Condemnation – the following guidelines shall be observed:
a) Any animal manifesting during ante-mortem inspection any disease or condition that
shall warrant outright condemnation shall be marked “CONDEMNED“, isolated
immediately and disposed of under the supervision of an inspector.
b) When the ante-mortem inspection of food animal reveals signs of disease indicative of a
systemic involvement, communicability to humans or toxicity from chemical or
biological agents that render or may render the meat unsound, the animal so affected shall
be condemned outrightly as unfit for human consumption or where appropriate, set aside
and remain under the control of the inspector until a further decision regarding
disposition is taken.
c) Food animals exhibiting normal behavior but known to be carrying residues shall either
be condemned or withheld from slaughter until residues are excreted or metabolized to
levels such that they do not exceed established safety levels.
Page - 50
d) Food animals admitted to the meat establishment shall be condemned if at ante-mortem

inspection, a disease or condition is diagnosed, which at final judgment would give
reason for total condemnation, which represents an acceptable health hazards for meat
handlers, or which involves an unacceptable risk of contaminating the slaughterhouse
premises and other carcasses.
e) Food animals found dead or in dying condition shall likewise be condemned on ante-
mortem inspection. The remains of animals that have died and those that have been
condemned at ante-mortem inspection and killed shall be removed immediately to the
rendering station or other place of destruction, and there shall be adequate precautions to
prevent misuse and to avoid danger to public health and animal health.
Section 13. Humane Handling And Slaughtering – the following guidelines shall be observed:
a) For the purpose of preventing the inhumane slaughtering of food animals under Republic
Act No. No. 8485, otherwise known as the Animal Welfare Act, inspectors shall conduct
an examination and inspection of the method by which food animals are slaughtered and
handled in meat establishments inspected under this Act.
b) The establishment operator of the slaughtering facility shall take full responsibility for the
humane slaughter of food animals while inspectors shall continue to make such
inspection as would be necessary to prevent the inhumane slaughtering of food animals.
c) The handling of food animals shall be done as expeditiously and carefully as possible in a
manner that does not cause trauma, overheating, behavioral stress, physical harm or
unnecessary discomfort. The food animals shall be adequately rested and not
overcrowded and protected from exposure to the elements and adverse climatic
conditions.
d) The food animals presented for slaughter, except those animals slaughtered following
rituals and religious practices, shall be effectively stunned following approved stunning
method prior to sticking or bleeding to ensure that the animals are rendered unconscious
with a minimal of excitement or disturbance and without suffering.
Section 14. Refusal To Allow Inspection – The CMIU may refuse to allow inspection to a new
slaughtering meat establishment or may cause inspection to be temporarily suspended in any
establishment if the CMIU finds that food animals have been slaughtered or handled by any
method not considered humane under the Animal Welfare Act and this Ordinance, until the
establishment furnishes satisfactory assurance that all slaughtering and handling shall be in
accordance with such a method.
Section 15. Post-Mortem Examination – the following guidelines shall be observed:
a) The inspectors shall conduct a post-mortem examination and inspection of the carcasses
and parts thereof of all food animals prepared at any establishment as articles of
commerce which are capable of use as human food.
b) Post-mortem inspection of the carcasses and parts thereof shall be carried out in a
systematic manner in accordance with the routine procedures prescribed by the CMIU
which are based on CODEX Alimentarius thus ensuring that meat passed for human
consumption is safe and wholesome.
c) The carcasses and parts thereof of food animals shall be passed for human consumption
without any restriction when the post-mortem examinations have revealed no evidence of
any significant abnormal condition or disease and if the slaughter operation has been
implemented in accordance with hygienic requirements.
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d) The carcasses and parts thereof of food animals shall be condemned for human
consumption when the post-mortem examinations have revealed that they are hazardous
to meat handlers, consumers and other animals; when there are severe organoleptic
deviations from normal meat; when laboratory tests indicate that they contain
contaminants or residues which exceed the established limits, and when the meat has
been conditionally approved for human consumption but the meat has not been treated as
stipulated within the indicated period of time.
e) The condemned meat shall remain under the custody of the inspector until the required
treatment or method of disposal has been applied in a safe and secure manner. Decisions
concerning the disposal and utilization of meat judged as unfit for human consumption
shall reliably prevent condemned meat from polluting the environment, endangering
human and animal health or illegally re-entering the food chain.
f) The disposal of condemned carcasses and parts thereof shall conform with all the
pollution control and environmental laws and regulations.
Section 16. Proper Marking Of Carcasses – the following guidelines shall be observed:
a) The proper marking of carcasses shall enable control and proper handling prior to its
reaching the consumer as well as assure consumers of the official guarantee of safety and
wholesomeness of meat. The carcasses and parts thereof of all such animals found not to
be adulterated shall be marked, stamped, tagged or labelled as “INSPECTED AND
PASSED “. Said inspectors shall label, mark, stamp or tag as “INSPECTED AND
CONDEMNED“ all carcasses and parts found to be adulterated. All carcasses and parts
thereof marked “Inspected and Condemned“ shall be destroyed for food purposes by the
said establishment in the presence of an inspector.
b) The carcasses and parts thereof of food animals shall be properly marked in a systematic
manner to show the result of inspection after a decision has been made by an inspector if
such meat is fit or unfit for human consumption.
c) The size, shape and wording of any inspection mark, as well as the color and composition
of marking ink used for the branding of meat shall be prescribed by the CMIU and shall
be uniform throughout the city. The brands and stamps used to apply the marks of
inspection shall be kept clean while in use, and shall be held under the control and
supervision of the inspector.
Section 17. Re-Inspection – The inspectors shall re-inspect carcasses and parts thereof when
necessary to determine whether the meat has become adulterated after the first inspection. If
found to be adulterated on subsequent examination and inspection, the establishment shall
destroy for food purposes all carcasses and parts thereof in the presence of the inspector.
Section 18. Extent Of Application - The foregoing provisions shall apply to all carcasses or
parts of carcasses of food animals or the meat and meat products thereof which may be brought
into any meat processing, meat canning, packing or similar establishment and such examination
and inspection shall be done before the said carcasses or parts thereof shall be allowed to be
treated, processed or prepared.
All carcasses or parts of carcasses of food animals or meat products thereof from accredited
slaughterhouses and poultry dressing plants shall be examined by the inspector assigned in meat
processing plant before the said carcass or parts thereof shall be processed, canned and packed.
Section 19. Entry Of Material Into The Meat Establishments – The CMIU may limit the
entry of carcasses, parts of carcasses, meat and meat products and other materials into any meat
establishment at which inspection under this Ordinance is maintained, under such condition as
may be prescribed to assure that allowing the entry of such articles into such inspected
establishments will be consistent with the purposes of this Ordinance.
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Only food animals that were slaughtered, inspected and passed by inspectors from CMIU
accredited slaughterhouses or poultry dressing plants shall be utilized in CMIU accredited meat
processing plant for meat processing, meat canning and packing.
Section 20. Access To Meat Establishments – the following guidelines shall be observed:
a) The inspectors shall conduct an examination and inspection of all meat and meat products
prepared for commerce in any slaughtering, meat canning, salting, packing, rendering, or
similar establishment, and for that purpose, shall have access at all times, day or night,
whether the establishment is in operation or not, to every part of said establishment.
b) The inspectors shall have access at all times to the meat establishment whether it is in
operation or not.
c) When it is necessary to confirm, validate and verify information relative to the operation
of a meat establishment, an unannounced inspection shall be undertaken by the CMIU.
Section 21. Marking Of Inspected Products – the following guidelines shall be observed:
a) The inspectors shall mark, stamp, tag, or label as “INSPECTED AND PASSED“ or
“INSPECTED AND CONDEMNED“ all such products found to be unadulterated or
adulterated as the case may be.
b) Condemned meat products shall be destroyed for food purposes. Provided, That subject
to the rules and regulations under this Ordinance, the provisions hereof in regard to
preservatives shall not apply to meat products for export to any foreign country and
which are prepared or packed according to the specifications or directions of the foreign
purchaser, when no substance is used in the preparation or packing thereof in conflict
with the laws of the foreign country to which said article is to be exported.
c) All food animal carcasses and parts of carcass, organs, viscera and meat products that are
found at inspection to be unfit for human consumption shall be held securely within the
meat establishment to the satisfaction of the inspectors until they are marked or branded,
stained, rendered, denatured or otherwise destroyed so excluding them from the food
chain.
d) Meat establishment operator shall be responsible for the disposal of condemned materials
following prescribed methods in this Article under the supervision of the meat inspector.
Section 22. Official Certificates Of The Condition Of The Animals – the following guidelines
shall be observed:
a) The veterinary inspectors provided for herein shall be authorized to give official
certificates of the condition of food animals, their carcasses and products as herein
described, and one (1) copy of every certificate granted under the provisions of this Act
shall be filed in the CMIU, another copy shall be given to the owner or shipper, and when
the meat and meat products are sent abroad, a third copy shall be attached to the
veterinary quarantine clearance.
b) All livestock traders shall be licensed, registered and/or accredited by the CMIU.
c) A veterinary health certificate shall be issued by a licensed veterinarian at source for all
food animals intended for slaughter.
d) All food animals intended for slaughter must be accompanied by slaughter documents
(Veterinary Health Certificate, shipping permit, etc) which shall be submitted by the
licensed livestock handler to the meat inspector assigned at the meat establishment prior
to acceptance.
e) The inspector or meat control officer assigned at the meat establishment shall issue a
certificate of wholesomeness certifying as to the condition of the food animal and the
fitness of the meat or meat products for human consumption.
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Section 23. Sale And Transport Of Properly Labelled Carcasses – No person, firm or
corporation shall sell, transport, offer for sale or transportation, or receive for transportation, in
commerce, any carcasses of food animals, or the meat or meat products thereof, unless they are
plainly and conspicuously marked or labelled or otherwise identified as required under this
Article to show the kind of animals from which they were derived.
Section 24. Absence Of Ante-Mortem Inspection – the following guidelines shall be observed:
a) The inspectors shall seize, confiscate, condemn or dispose of carcasses or parts thereof of
food animals that is sold, transported, distributed, offered or received for distribution in
commerce that have not passed through ante-mortem inspection. Carcasses or parts
thereof are considered “HOT MEAT“ and if found to be fit for human use during
examination shall be disposed of as provided in this Ordinance.
b) The carcasses or parts thereof of food animals, when slaughtered in a non-registered meat
establishment or have not undergone meat inspection, shall be considered as “HOT
MEAT“.
Section 25. Examination And Laboratory Analysis – the following guidelines shall be
observed:
a) The CMIU shall conduct examination and when necessary, laboratory analysis of
imported meat and meat products after the products are approved for release by the
National Veterinary Quarantine Service at the ports of entry.
b) All meat and meat products brought into the country shall be subjected to safety and
quality inspection by the CMIU.
c) The importer shall be prohibited from transferring from the designated storage to other
warehouses or facilities, modifying, using, distributing or selling the imported meat and
meat product without CMIU inspection and clearance.
d) An imported meat inspection certificate attesting to the fitness for human consumption
shall be issued by NMIS after the product has satisfied the quality and safety standards
and payment of imported meat inspection fees and the certificate shall be submitted to the
CMIU.
Section 26. Confiscation Of Meat And Meat Products – the following guidelines shall be
observed:
a) The inspectors shall seize, recall, confiscate, condemn or dispose by destruction or re-
export at the expense of the importer any imported carcass, meat or meat products of food
animals that has been prepared, sold, transported or otherwise distributed or offered or
received for distribution in commerce, and found to be filthy, contaminated, adulterated
or misbranded during inspection and laboratory analysis.
b) The CMIU shall confiscate imported meat and meat products when found to be filthy,
contaminated, adulterated or misbranded and when it poses risks to human and animal
health.
c) The CMIU shall confiscate imported meat and meat products if found to be carrying any
disease-causing organism, toxic or deleterious substance which may render it injurious.
d) The CMIU shall confiscate imported products if found to consist, in whole or in part, of
any filthy, putrid, rotten, decomposed substance or foreign matter or otherwise unfit for
human consumption.
e) The CMIU shall confiscate imported products if the container or packaging materials in
direct contact with the meat and meat products are found to be composed, in whole or in
part, of any poisonous or deleterious substance which render the contents injurious to
health.
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f) The importer, consignee or any other party found to be involved in the importation shall
bear the expenses to be incurred in the confiscation and disposition of the shipment
including but not limited to the destruction, storage and labor.
Section 27. Labelling Of Meat And Meat Products – the following guidelines shall be
observed:
a) Labels shall carry the necessary information about the product.

b) The information shall be described or presented in a manner that is false, misleading or
deceptive or is likely to create an erroneous impression regarding the product.
c) Labels shall be readily legible and shall be applied in such a manner that they shall not
become separated from the container.
d) The information shall be described or presented by words, pictorial or other devices
which are suggestive either directly or indirectly, of any product with which such food
might be confused, or in such a manner as to lead the purchaser or consumer to suppose
that the food is connected with such other product. Statements shall be clear, prominent,
indelible and readily legible by the consumer under normal conditions of purchase or use.
e) Where a wrapper covers the container, the wrapper shall carry the necessary information
or the label on the container shall be readily legible through the outer wrapper or not
obscured by it.
f) Labels can be in English or Filipino language or a combination thereof when intended for
domestic consumption. If the language on the original label is not acceptable (for
imported meat products), to the consumer for whom it is intended, a supplementary label
containing the mandatory information in the English language may be used instead of
relabeling.
g) In the case of either relabeling or a supplementary label, the mandatory information
provided shall fully and accurately reflect that in the original label.
h) Any meat or meat products prepared for commerce which has been inspected and
marked “INSPECTED AND PASSED” shall be placed or packed in any can, pot, tin,
canvas, other receptacle or covering in any establishment where inspection under the
provision of this Ordinance is maintained. The person, firm or corporation preparing said
product shall cause a label to be attached to the said can, pot, tin, canvas, or other
receptacle or covering, under the supervision of an inspector, which label shall state that
the contents thereof have been “INSPECTED AND PASSED” under the provisions of
this Ordinance.
i) Any meat and meat products prepared for commerce and which has been inspected and
marked “INSPECTED AND PASSED“ by the CMIU shall comply with the labeling
requirements to enable the consumer to obtain accurate information about the product and
to ensure product traceability.
Section 28. Sealed Meat And Meat Products – No examination and inspection of meat and
meat products deposited or enclosed in cans, tins, pots, canvas, or other receptacle or covering in
any establishment where inspection under the provisions of this Ordinance is maintained shall be
deemed to be complete until such meat or meat products have been sealed or enclosed in said
can, tin, pot, canvas, or other receptacle or covering under the supervision of an inspector.
Section 29. Distinct And Legible Labels – the following guidelines shall be observed:
a) All carcasses, parts of carcasses, meat and meat products inspected at any establishment
and found to be not adulterated shall, at the time they leave the establishment, bear in
distinctly legible form, directly thereon on their containers, the information required
under the provisions of this Ordinance.
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b) The meat establishment operator shall be responsible for all labels to be affixed on their
product prior to transport out of the meat establishment where said products were
prepared and inspected. The CMIU inspectors assigned at the establishment shall ensure
compliance to this requirement.
c) All labels intended for meat and meat products shall be submitted for review and shall be
approved by CMIU prior to use.
Section 30. False Or Misleading Marks And Labels – the following guidelines shall be
observed:
a) No article shall be sold or offered for sale by any person, firm or corporation, in
commerce, under any name or other marking or labeling which is false or misleading, or
in any container of a misleading form or size.
b) It shall be unlawful for any person, firm or corporation to label, package, treat, process,
sell or advertise any food in a manner that is false, misleading or deceptive or is likely to
create an erroneous impression regarding its character, value, quantity, composition,
merit or safety.
c) It shall be unlawful for any person, firm or corporation to import into the City of San
Carlos, Pangasinan or advertise any pre-packaged meat and meat product that has applied
to it a label that contains any false or misleading representation relating to or that may
reasonably be regarded as relating to that product.
Section 31. Withholding False Or Misleading Marks And Labels – If the CMIU has reason to
believe that any marking or labelling or the size or form of any container in use or proposed for
use with respect to any article is false or misleading in any particular, it may direct that such use
be withheld unless the marking, labelling or container is modified in such manner as it may
prescribe so that it will not be false or misleading.
Section 32. Sanitation Inspection – The CMIU shall conduct a sanitation inspection to all meat
establishments to gather information concerning the prevailing sanitary conditions and from
such, shall prescribe the rules and regulations under which meat establishments shall be operated
and maintained.
a) Meat and meat products from establishments operated under sanitary conditions that
render them adulterated shall not be labelled or marked as “Inspected and Passed“.
b) All meat establishments shall adopt Good Manufacturing Practices (GMP) and Sanitation
Standard Operating Procedures (SSOP) programs in the whole process of production,
storage and distribution of their products.
c) The CMIU shall oversee, monitor and evaluate the performance of meat establishments
relative to their implementation of GMP and SSOP programs.
d) Meat establishments that operate below national standards for hygiene and sanitation
thereby posing risk to animal and public health shall be recommended for closure by
CMIU to the Office of the City Mayor.
Section 33. Information Campaign; Recall Of Products – the following guidelines shall be
observed:
a) The CMIU shall have the responsibility to provide information and assistance to the
consuming public on the proper handling and preparation, storing, processing,
preservation of meat and meat products and may seek the assistance of the industry and
the private sector in attaining its objectives.
b) Meat establishment operators shall provide vital product information on their meat and
meat products sold in the market.
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c) Meat establishments shall have adequate systems that enable the tracing, and/or recall of
product from the food chain. The CMIU shall verify that tracing and/or recall systems are
adequate.
d) In case of a recall, communication with consumers and interested parties shall be
undertaken where appropriate.
e) Where a recall of meat and meat product is necessary, the CMIU shall verify that the
establishment and/or trader has taken steps necessary to ensure that all affected products
or potentially affected products are included in the recall.
Section 34. Fees –
a) The City Government of San Carlos (Pangasinan), by way of regulation, and after public
hearing, shall prescribe and charge such reasonable fees for services rendered. Amounts
collected from fees, fines and other charges by the city shall be deposited in the city’s
depository bank and shall accrue to the General Fund of the city.
b) Services provided by CMIU such as but not limited to accreditation, laboratory
examination and certification shall be charged reasonable fees, the rates of which are set
by the Sangguniang Panlungsod of the city, through an Ordinance.
c) Meat Inspection fees charged by the city shall be at rates set through an Ordinance passed
by the Sangguniang Panlungsod of the city.
Section 35. Prohibited Acts
a) PRINTING OF OFFICIAL MARKS: – No brand manufacturer, printer, or other

person, firm or corporation shall cast, print, lithograph, or otherwise make any device
containing any official mark or simulation thereof, or any label bearing any such mark or
simulation, or any form of official certificate or simulation thereof, except as authorized
by the CMIU. The production of any device containing any official mark or simulation
thereof shall be regulated by the CMIU. Official certificates shall be accountable forms
and proper security safeguards shall be exercised by the controlling authority in the
printing and/or production. Official marks and official certificates issued by the CMIU
shall conform to NMIS prescribed format.
b) No person, firm or corporation shall:
1) slaughter any food animal or prepare meat or meat product in any meat establishment
except in compliance with the requirements of this Ordinance;
2) slaughter or handle in connection with slaughter, any food animal in a manner not
considered humane;
3) sell, transport, offer or receive for sale or transportation in commerce carcasses or
parts thereof, meat and meat product required to be inspected under this Ordinance
unless they have been so inspected and passed;
4) do any act while they are being transported in commerce or held for sale, which is
intended to cause or has the effect of causing such articles to be adulterated or
misbranded.
c) FORGING OFFICIAL MARKS: – NO person, firm, or corporation shall:
1) forge any official device, mark or certificate;
2) use any official device, mark, or certificate, or simulation thereof, or alter, detach,
deface, or destroy any official device, mark, or certificate; contrary to the regulations
prescribed by the CMIU, fail to use, or to detach, deface, or destroy any official
device mark, or certificate;
3) knowingly possess any official device or any counterfeit, simulated, forged, or
improperly altered official certificate or any device or label or any carcass of any
animal, or part or product thereof, bearing any counterfeit, simulated, forged, or
improperly altered official mark;
Page - 57
4) knowingly make any false statement in any certificate; knowingly represent that any
article has been inspected and passed under this Ordinance when, in fact, it has not
been so inspected and passed.
d) ABSENCE OF ANTE-MORTEM INSPECTION: - It shall be unlawful for any
person, either for himself or in behalf of another person, firm or corporation or
partnership to:
1) slaughter food animals which have not been submitted for ante-mortem inspection;
2) store, transport or sell carcasses, organs or parts thereof which have not been
previously inspected and passed or have been found upon inspection to be unfit for
human consumption.
e) INTERFERENCE IN THE CONDUCT OF INSPECTION: - It shall be unlawful for
any person, firm or corporation to resist, harass, intimidate, assault, impede or interfere
with any inspector during the performance of his duties as prescribed under this
Ordinance. Any inspector who is harassed, intimidated, threatened, or assaulted by any
person during the performance of his official duties shall be given full assistance by law
enforcement agencies. Any inspector who, in the performance of his official duties, is
charged in court shall be provided with legal assistance by the city government. Any
person, firm or corporation who shall resist, interfere with or impede the completion of
duties of an inspector shall be held liable and charged accordingly under this Ordinance.
f) UNLAWFUL TRADING: - It shall be unlawful for any person employed by the city
government for the purpose of meat inspection work, to engage directly or indirectly in
the business of buying, selling and trading or otherwise negotiating purchases or sales of
meat and meat products for his own account or as an employee of another person, firm or
corporation. Any person employed for the purpose of meat inspection work, found
directly or indirectly violating this section shall be charged under this Ordinance and
other applicable laws, rules and regulations.
Section 36. Record Keeping – the following guidelines shall be observed:
a) The following classes of persons, firms, and corporations shall keep such records and
wilfully and correctly disclose all pertinent transactions involved in their business; and all
persons, firms, and corporations subject to such requirements shall, at all reasonable
times, upon notice by a duly authorized representative of the CMIU, afford such
representative access to their places of business and opportunity to examine the facilities,
inventory, and records thereof:
1) any person, firm or corporation in the business of slaughtering food animals, or
preparing, freezing, packaging, or labelling any carcasses, or parts or products of
carcasses, of any such animals, for use as human food;
2) any person, firm, or corporation engaged in the business of buying or selling or
transporting, or storing in, or importing, any carcasses, or parts or products of
carcasses, of any such animals;
b) Any person, firm or corporation engaged in the business of slaughtering food animals, or
preparing, freezing, packaging or labelling any carcasses, or parts or products of
carcasses, of any such animals, for use as human food, and any person, firm or
corporation engaged in the business of buying or selling or transporting, or storing in, or
importing, any carcasses, or parts or products of carcasses of any such animals shall
maintain records of all transactions related to meat quality and safety including inventory
of goods as well as any other information identified by the CMIU necessary in the
formulation of policies and regulations including those on product traceability or recall.
c) The records and other information of the entities enumerated in the preceding rule shall
be made available to officers authorized by the CMIU.
d) Special inspections by an authorized inspector apart from routine meat inspection shall be
conducted at reasonable time upon notice to the establishment operator.
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Section 37. Cease And Desist Order – the following shall be complied with:
a) The Office of the City Mayor, upon recommendation of the CVO – CMIU, shall issue a
“Cease and Desist Order“ to any person, firm, or corporation engaged in the business of
slaughtering food animals, or preparing, freezing, packaging, storing or labeling any
carcasses or parts or products of carcasses for use as human food, found to be in violation
of any of the provisions of this Ordinance should the continued operation of the said
entity pose risk to public health and endanger the animal population.
b) The Cease and Desist Order (CDO) shall be issued after proper notice to the operator and
summary hearing. However, should the violation pose imminent danger to public health,
the CDO shall be issued immediately upon the recommendation of CVO –CMIU and
approval of the City Mayor.
c) The CVO-CMIU, in cooperation with the Philippine National Police of San Carlos City
(Pangasinan) shall enforce the CDO.
d) The CDO shall be lifted only after corrective measures have been instituted as audited
and approved by the CVO - CMIU.
Section 38. Confiscation – the following shall be complied with:
a) Any carcasses, parts of carcasses or products of carcasses found to have been prepared,
handled, packed, stored, transported or offered for sale as human food not in accordance
with any provisions of this Ordinance shall be confiscated and disposed of at the expense
of the person, firm or corporation found to be in violation thereof.
b) Personnel of the CVO – CMIU shall have the authority to confiscate any carcasses, parts
of carcasses, meat and meat products found to have been prepared, handled, packed,
stored, transported or offered for sale as human food not in accordance with any
provisions of this Ordinance.
c) All confiscations undertaken by an inspector shall be properly documented. A
confiscation receipts shall be issued to the owner attesting to the cause of confiscation.
d) The owner of the confiscated items shall be accorded the opportunity to witness the
condemnation and disposal of unfit meat and meat products.
ARTICLE 9
GUIDELINES ON
GOOD HYGIENIC SLAUGHTERING PRACTICES (GHSP)
a) Butcher Or Slaughterman – a skilled person employed to transform food animals into

meat.
b) Cleaning – the physical removal of soil, dirt, grease or other objectionable matter.
c) Competent Authority – is the City Meat Inspection Unit (CMIU) of San Carlos City,
Pangasinan
d) Contaminant – means any physical, biological or chemical substance not intentionally
added to food that may compromise food safety or suitability.
e) Contamination – the introduction or occurrence of a contaminant in food or food
environment.
f) Cross Contamination – contamination of meat and meat products with any hazards
originating from the environment, meat handlers, animal or carcasses and others.
g) Disinfection – the reduction of the number of micro-organism in an environment to a
level that does not compromise food safety or suitability by means of chemical agents
and/or physical methods.
h) Establishment – any building and surrounding area in which food is handled and quality
is controlled under one management.
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i) Floor Dressing – unacceptable practice of progressively preparing the carcsses on the

floor. The use of unslatled dressing table is also considered as “floor dressing” .
j) Food Safety - assurance that food will not cause harm to the consumer when it is
prepared and/or eaten according to its intended use.
k) Food Hygiene – all conditions and measures necessary to ensure the safety and
suitability of food at all stages of the food chain.
l) Good Hygienic Slaughtering Practices (GHSP) – all practices regarding the conditions
and measures at all slaughtering stages necessary to ensure the safety and wholesomeness
of meat and meat products.
m) Locally Registered Meat Establishments – slaughterhouses, meat processing plants,
poultry dressing plants, meat cutting plants and cold storages that are allowed to operate
by the city government but are not accredited by NMIS.
n) Meat Handlers – persons directly involved at all stages of slaughtering of food animals
to include but not limited to butchers and offal cleaners.
o) Meat Hygience – all conditions and measures necessary to ensure the safety and
suitability of meat at all stages of the food chain.
p) Meat Inspector – a professionally qualified and properly trained officer, duly appointed
by the City of San Carlos, Pangasinan for meat inspection and control of hygiene under
the supervision of a veterinarian.
q) Potable Water – water with standards of potability not lower than those contained in the
latest edition of the “Internal/Philippine Standards of Drinking Water” by the World
Health Organization (WHO).
Section 2. Requirements For Meat Inspectors/Meat Butchers/Meat Handlers
a) MEAT INSPECTORS
1) Designation by the City Mayor
2) Annual Health Certificate issued by the City Health Office
3) Completed Basic Meat Inspections’ Training Course and Preliminary Orientation on
GHSP
4) Registered with the NMIS
5) Undertakes refresher courses as directed by NMIS
b) MEAT BUTCHERS/MEAT HANDLERS

1) Documentary requirements
a) Health Certificate issued by the City Health Office
b) Drug-free Certificate
c) Police Clearance
d) Barangay Clearance
2) Attended Meat Butchers/Meat Handlers Orientation conducted by the
NMIS/Provincial Veterinary Office/City Veterinary Office or the City Agriculture
Office
3) Registered with the City of San Carlos, Pangasinan, which shall in turn submit the
registry to the NMIS annually
4) Complies with the applicable provisions of Administrative Order No. 19, Series of
2010 of the Department of Agriculture (DA)
Section 3. Personal Hygiene – the following shall be complied with:
a) Personnel shall pass medical examinations before and annually thereafter.

b) Persons known or suspected to be suffering from or to be carriers of illness likely to be
transmitted through meat, shall not be allowed to enter the slaughterhouse premises.
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c) Meat butchers/meat handlers so affected should immediately report to the slaughterhouse

management, illness or symptoms of illness (e.g. jaundice, diarrhoea, vomiting, fever,
sore throat with fever, visibly infected skin lesions (e.g. boils, cuts, etc), discharges from
eye or nose.
d) Meat butchers/meat handlers must take all necessary steps to prevent the contamination
of meat by maintaining a high degree of personal cleanliness that include, but not limited
to:
1) Taking a bath before attending to work;
2) Wearing clean Personal Protective Equipment (PPE) (e.g. white T-shirt, long pants,
head covering and white rubber boots) during work
3) Keeping nails trimmed, clean and without nail polish
4) No wearing of jewelleries/accessories and application of perfumes
e) All personnel should be aware and adapt an effective hand washing program including:
1) Steps in hand washing
a) Wet hands with potable water
b) Soap, lather and scrub all parts of the hands, fingers and wrists
c) Rinse and dry
2) Wash hands frequently to prevent contamination of the meat including, but not
limited to the following:
a) Before, during and after work
b) Immediately after using the toilet
c) After coughing and sneezing
d) After contact with dirty objects, abnormal animal/carcasses and materials and
animal wastes
e) Before and after smoking and eating
f) All personnel shall refrain from the following, but not limited to:
1) Smoking’drinking
2) Spitting
3) Chewing or eating
4) Sneezing or coughing over carcass
5) Urinating in the slaughtering area
6) Loitering and littering
Section 4. Animal Welfare – Slaughter animals within the meat establishment shall not be
subjected to the following inhumane acts:
a) Making unnecessary noises

b) Kicking the animal in any of its body parts
c) Lifting and/or twisting ears and/or tail
d) Poking the animal’s eye, genital and anal orifice
e) Splashing hot water
f) Marking/incising the skin of animal by knife, razor or blade
g) Drenching or forced oral administration of water
h) Engaging in other acts inflicting excessive pain
Section 5. Transport Of Live Animals And Lairage – the following measures shall be
observed during the transport of slaughter animals:
a) Minimize soiling and cross-contamination with faecal material

b) Maintain animal identification and other records as to the place of its origin.
c) Avoid undue stress and/or risk from injury during loading, unloading and transport.
d) Separate animals whenever necessary to avoid injury during transport.
e) Where the transport vehicle or carrier has more than one (1) deck, animals are to be
protected from cross-contamination as appropriate.
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f) Maintain adequate ventilation for the animals.

g) Transport vehicles and crates used should be cleaned and if necessary sanitized as soon as
practicable after animals have been unloaded.
h) To mitigate the effects of climate change, transport vehicle should have provisions for,
but not limited to, container with water, truck blanket/cover and other implements, such
as water hose, sprinkler, pail, shovel, whichever is applicable.
Section 6. Requirements For Acceptance And Lairaging – the following shall be observed:
a) All food animals accepted for slaughter shall be accompanied by the following
documents:
1) Veterinary Health Certificate
2) Certificate of Ownership/Transfer (for large animals)
3) Shipping Permit (for animals transported across provincial boundaries)
b) The cleanliness of animals has a major effect on the level of microbiological cross-
contamination of the carcass and other edible parts during the slaughtering and dressing,
hence the establishment operator should ensure conditions of lairage that include, but not
limited to:
1) Facilities are operated in a way that soiling and cross-contamination are minimized.
2) Animals should be adequately rested and not overcrowded and protected from
weather
3) Separation of different classes and types of slaughter animals
4) Systems to ensure that only animals that are sufficiently clean are slaughtered
5) Systems to ensure that feed has been appropriately withdrawn before slaughter
6) Maintenance of identification of animals (either individually or as lots) until the time
of slaughter and dressing
Section 7. Ante-Mortem Inspection – Ante-mortem inspection shall be done prior to slaughter.

a) During the ante-mortem inspection, the following shall be observed:
1) Ensure that animals for slaughter shall be adequately rested.
2) Abnormalities to look out for are the following:
a) abnormal breathing
b) abnormal behaviour
c) abnormal gait
d) abnormal posture
e) abnormal discharge or protrusion from body openings
f) abnormal appearance (conformation)
g) abnormal odor
b) Only healthy and clean animals shall be allowed for slaughter.
Section 8. Hygienic Slaughtering And Carcass Handling – Meat handlers shall undertake all
necessary steps to prevent carcass and edible products from contamination including, but not
limited to the following:
a) SHOWERING – shower the animal to wash off dirt before entering the slaughterhouse.
b) STUNNING – animals must be stunned before slaughter by an appropriate and

acceptable stunning method
c) STICKING AND BLEEDING

1) Sticking must only be carried out on animals that had been stunned.
2) The knife to be used must be clean, sharp and of sufficient length for the species and
size of the animal.
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3) Following sticking, the animal must be completely bled before any further dressing
procedure is carried out.
d) SCALDING – is the process of immersing the animals’ body or its parts into hot water to
loosen hairs for easy removal.
Potable water shall be used for scalding. Scalding water shall be regularly changed before
each operation.
e) DEHAIRING/DEHIDING
1) Dehairing and removal of hooves shall be done off-floor and on slatted dehairing
tables, not in the scalding tank.
2) Dehiding and removal of feet, tail and head of large animals shall be done off-floor
by means of cradle or hoist.
3) The procedure in the slaughter of small ruminants such as goat or sheep may vary
according to cultural preference in the locality. However, hygienic and sanitary
practices as required in this Article shall be followed.
4) The plucking machine used in the defeathering of poultry shall be properly
maintained and kept clean.
f) EVISCERATION
1) Prior to evisceration, the esophagus and rectum shall be separated from the
surrounding tissues and properly tied.
2) During evisceration, edible organs shall be handled hygienically.
3) Red offal like heart, liver, lungs, spleen and kidney are handled and cleaned
separately from white offal like stomach, small and large intestines.
4) Meat butchers/meat handlers shall ensure the proper evisceration to prevent
accidental cuts and leaks of intestinal contents which may contaminate the carcass.
5) Separate equipment for offals, viscera and heads to facilitate inspection shall be
provided and maintained clean.
g) CARCASS SPLITTING
1) If the carcass is to be cut, it shall be done preferably while hanging on rail or on top
of clean surfaces.
2) Cleaver or axe must be sharp and clean.
h) FINAL TRIMMING AND WASHING OF CARCASS

1) Trimming shall be done to remove damaged, soiled or unwanted tissues.
2) Abnormal and/or diseased parts should not be trimmed off until they have been seen
by an inspector.
3) Washing of carcass shall be done to remove the remaining blood on cut surfaces,
adhering hairs and unwanted tissues.
4) Carcass shall not be smeared with blood or coloring agent.
Section 9. Hygienic Handling Of By-Products, Including Blood – the following shall be

observed:
a) Blood intended for food shall be collected in a hygienic manner using clean containers
and utensils.
b) Whenever water is used in the preparation of blood, only potable water shall be used.
c) Whenever possible and practical, a separate area or room shall be provided for the
handling, preparation, cleaning, scalding and cooking of offal or by-products.
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Section 10. Post-Mortem Inspection – the following shall be observed:
a) The inspection of carcasses and parts shall be carried out systematically to ensure
detection of lesions and abnormalities. Only meat and edible offal fit for human
consumption shall pass inspection.
b) Without delay after slaughter of animals, post-mortem inspection shall be performed in a
hygienic manner.
c) The premises, equipment and implements are in condition for the hygienic and efficient
performance of inspection.
d) Use clean and appropriate Personal Protective Equipment (PPE), knives, hook,
sharpening steel, etc.
e) Wash hands and inspection tools as often as necessary.
f) Due care shall be exercised during the post-mortem inspection to avoid contamination of
the carcass and edible viscera with any discharges from the digestive and urinary tract,
gall bladder, uterus, mammary glands and lesions.
g) Meat which has been inspected and passed for food shall be removed from the inspection
area without unnecessary delay.
Section 11. Condemned Products – the following shall be observed:
a) A leak-free, properly covered and labelled receptacle for condemned material shall be
provided.
b) Condemned materials shall be removed from the area after the operation and disposed of
immediately under the supervision of meat inspectors. The meat inspector shall ensure
that all condemned materials are properly accounted for and are disposed of accordingly.
c) A condemnation pit shall be provided for disposal of condemned material.
Section 12. Proper Marking And Issuance Of Meat Inspection Certificate (MIC) – the
following shall be observed:
a) Carcasses found to be fit for human consumption shall be properly marked

“INSPECTED AND PASSED” and issued with Meat Inspection certificate by the meat
inspector.
b) The brands and stamps used to apply the marks of inspection shall be kept clean while in
use and shall be held under the control and supervision of the meat inspector.
Section 13. Transportation And Delivery – Meat handlers shall undertake all necessary steps
to prevent products from being contaminated during transport including, but not limited to the
following:
a) Vehicles used for transport of live animals shall not be allowed for meat
delivery/transport.
b) Meat delivery vans shall be used for transporting meat from the slaughterhouse to the
market. However, in their absence, other means of conveyance may be allowed provided
that carcasses are protected from contamination. Meat delivery van or other conveyances
shall be washed and disinfected prior to loading of carcass/meat parts and offal.
c) If the carcass cannot be transported in hanging position, the meat must be placed and
transported in clean containers.
d) Offal shall be transported in leak-proof and properly covered receptacle.
e) Carcass being transported manually by meat handlers shall be properly protected from
contamination.
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Section 14. Environmental Hygiene – the following shall be observed:
a) PERIMETER FENCING – proper perimeter fencing shall be built to prevent the entry
of unauthorized persons and stray animals in the slaughterhouse premises.
b) GARBAGE DISPOSAL
1) Solid waste shall be separated from liquid waste to prevent clogging of drain.
2) Blood shall be properly collected to reduce waste water.
3) All drainage shall always be protected or properly trapped.
4) Trash can/containers shall be properly covered, cleaned, washed and sanitized.
5) Solid and liquid wastes shall be disposed according to Republic Act No. 9003
otherwise known as the “Ecological Solid Waste Management Act of 2000” and
Republic Act No. 9275 otherwise known as the “Clean Water Act”.
6) Wastes are collected in suitable containers and disposed daily in a sanitary manner.
c) PEST CONTROL
1) Effective measures to control insects and rodents shall be maintained at all times.
2) Breeding places for rodents and other insects shall be eliminated.
3) Pest control chemicals shall be handled and stored properly.
d) CLEANING AND SANITATION

1) Food grade detergents and sanitizers shall be used to regularly clean and sanitize
equipment and facilities before and after slaughtering operations.
2) A disinfectant/sanitizer should be capable of killing a wide range of microorganism.
Microorganism should not develop resistance to a particular disinfectant.
3) a disinfectant should not be toxic to the personnel using it nor should it leave toxic
residues which can contaminate meat and meat products.
4) Basic cleaning materials (scraper, brooms, waterhose, etc.) shall be provided and
used.
5) The following general cleaning procedures and sanitation shall be applied:
a) Cleaning should be done from top to bottom by removing soils/dirts/solids before
spraying the walls and floors with water.
b) After the initial wash, the walls, floor and equipment are rendered physically
clean by brushing with the use of a suitable detergent solution.
c) When all equipment has been cleaned, the wall, floor and canal shall be well
rinsed with water.
d) After rinsing, a solution of disinfectant is applied over the whole area for at least
five (5) minutes. Personnel doing disinfection should wear protective clothing
(rubber boots, gloves and plastic coat)
e) The whole area is rinsed with water.
6) To maintain good housekeeping in all areas of the establishment and equipment and
utensils therein, the following principles shall be applied:
a) There shall be no unserviceable, idle or for repair equipment, litter and waste
within and around the establishment.
b) Grass and weeds in the premises shall be cut.
c) Canals shall be regularly drained.
d) Equipment and utensils that come in contact with meat should be cleaned and
sanitized before and after operation or as often as necessary to prevent meat
contamination.
Section 15. Safety Of Water Supply – the following shall be observed:
a) There shall be an adequate supply of potable water to meet the water requirements in the
slaughter and cleaning of food animals.
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b) A minimum supply of potable water shall be made available, as follows:

1) 227 liters per cattle
2) 14 liters per swine
3) 57 liters per goat and sheep
Section 16. Training – the following shall be observed:
a) All employees involved in the production of meat shall be trained in personal hygiene ,
good hygienic practices, cleaning and disinfection procedures, product handling and
protection.
b) Regular and refresher/follow up training courses shall be part of the overall training
program.
c) Training program shall be routinely reviewed and updated whenever necessary. A
checklist to assess he training program attended by the personnel shall be developed by
the City Veterinary Office in coordination with the NMIS.
Section 17. Records Keeping – the following shall be observed:
a) The City Veterinary Office, through the City Meat Inspection Unit (CMIU), shall keep
and maintain a record book containing the following:
1) Name of establishment
2) Name of owner of the establishment
3) Slaughter report
4) Condemnation report
5) Veterinary Health Certificate with description on the point of origin of food animals,
name of the farm and farm owner
6) Carcass destination
7) Details of samples taken and dates of sampling and testing
8) Details of actions taken following any E-coli and/or salmonella isolations, residues of
veterinary drugs detection
9) Details of employees training
b) The record book shall be maintained and kept for a minimum period of five (5) years.
c) Records may be required by regulatory officers and shall be made available on request.
Section 18. Product Information And Consumer Awareness – the following shall be
observed:
a) The city government, through the City Veterinary Office (CVO) - City Meat Inspection
Unit (CMIU), shall have a clear Product Information and Consumer Awareness Program.
b) Consumers should know enough about meat hygiene to be able to:
1) Understand the importance of meat safety;
2) Make informed choices appropriate acquisition and consumption of meat and meat
products
3) Prevent contamination and growth or survival of food-borne pathogens by proper
storage, preparation and utilization of meat.
Section 19. Unannounced Monitoring – unannounced monitoring shall be undertaken by the

City Veterinary Office (CVO), through the City Meat Inspection Unit (CMIU), as the competent
authority for verification of compliance.
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ARTICLE 10
POST – MEAT ESTABLISHMENT CONTROL
a) Adulterated - carcasses, or any part thereof, whether meat or meat product under one or
more of the following categories:
1) if it bears or contains any poisonous or deleterious substance which may render it
injurious to health of the public; but in case the substance is not an added substance,
such meat and meat product shall not be considered adulterated under this clause if
the quantity of such substance does not ordinarily render it injurious to health of the
public;
2) if it bears or contains any added poisonous or deleterious substance other than one
which is (i) a pesticide chemical in or on a raw agricultural commodity (ii) a food
additive, (iii) a color additive, for which tolerances have been established and it
conforms to such tolerances;
3) if it consists in whole or in part of a filthy, putrid or decomposed substance, or if it is
otherwise unfit for human consumption;
4) if it has been prepared, packed or held under unsanitary conditions whereby it may
have become contaminated with filth or whereby, it may have been rendered injurious
to the health of the public;
5) if it is, in whole or in part, the product of a diseased animal or of an animal which has
died other than by slaughter;
6) if its container is composed, whole or in part, of any poisonous or deleterious
substance which may render the contents injurious to public health ;
7) if it has been intentionally subjected to radiation, unless the use of the radiation was
in conformity with an existing regulation or exemption;
8) if any valuable constituent has been in whole or in part omitted or abstracted
therefrom; or if any substance has been substituted, wholly or in part; or if damage or
inferiority has been concealed in any manner; or if any substance has been added
thereto or mixed or packed there with so as to increase its bulk or weight, or reduce
its quality or strength, or make it appear better or of greater value than it is;
9) if it has not been prepared in accordance with current acceptable manufacturing
practice as promulgated by the City Meat Inspection Unit (CMIU); or
10) if it has passed its expiry date.
b) Banned – refers to meat, meat products and processed meat products that are prohibited
for importation, or have come from a country or refers to a country, prohibited to export
to the Philippines.
c) Casing – means the act of observing a stationary subject, such as, premises where an
alleged illegal activity is being conducted in order to obtain information and/or validate
the complaint.
d) Controlling Authority – refers to the NMIS, the City Veterinary Office of San Carlos
City, Pangasinan or the City Meat Inspection Unit of San Carlos City, Pangasinan.
e) Donee – refers to the person who or charitable institution which is a recipient of the
donated meat / meat products.
f) Hot Meat – refers to the carcass or parts of the carcass of food animal which was
slaughtered in an unregistered meat establishment and has not undergone the required
inspection.
g) Imitation – a product that is made to appear as to be mistakable for what is real or
original.
h) Imported – refers to meat, meat products or processed meat products from an accredited
foreign meat establishment or country accompanied with corresponding importation
documents and have passed through the border inspection requirements of the
Philippines.
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i) Inspector / Meat Inspector – a professionally qualified and properly trained officer,

duly appointed by the City of San Carlos, Pangasinan for meat inspection and control of
hygiene under the supervision of the veterinary inspector.
j) Meat – refers to the fresh, chilled or frozen edible carcass including offal derived from
food animals.
k) Meat Market / Channel – premises where meat, meat products and/or processed meat
products are sold, catered or served in a public or clandestinely, for human consumption.
l) Meat Product – any product capable of use as human food which is made wholly or in
part from any meat or other portion of the carcass of any food animal, excepting products
which contain meat or other portions of such carcasses in a relatively small proportion
only or historically have not been considered by consumers as products of the meat
industry and which are exempt from definition as a meat product by the Secretary under
such conditions as he may prescribe to assure that the meat or other portions of such
carcasses contained in such product are not adulterated and that such products are not
represented as meat products.
m) Mission Order – an authorization issued by the City Veterinary Office (CVO) directing
the task force to conduct enforcement activities, such as, but not limited to, surveillance,
search and seizure.
n) Post-Meat Establishment Control – shall mean the control measures conducted on meat
products during transport up to the time of retail sale for the enforcement of regulations
governing meat and meat product inspection.
o) Processed – includes all methods of manufacture and preservation but does not include
pre-packaged fresh, chilled or frozen meat.
p) Seizure – the act of taking possession of hot meat or spurious meat items by the task
force from a person and/or premises where the actual selling took place.
q) Surveillance – the act of following a suspect or subject person or vehicle in order to
obtain information related to a case or complaint being investigated or verified.
r) Strike Operation / Raid – an all-out act of confiscating hot meat / spurious meat items
and other pieces of evidence accessory to the act of illegal selling said products, such as,
but not limited to, knives, cleavers, chopping boards, containers, weighing scales,
makeshift stalls, vehicles, and the like, and apprehension of the suspect and his
accomplices/cohorts for the purpose of detention, investigation and filing of a case.
s) Veterinary Inspector / Meat Control Officer – an inspector who is professionally
qualified as a veterinarian duly appointed by the City of San Carlos, Pangasinan
responsible for the supervision and control of meat hygiene including meat inspection.
Section 2. Scope Of Implementation – the following shall be observed:
a) Meat markets / channels shall include, but not limited to the following:
1) Wet markets
2) Flea markets (“talipapa”)
3) “bagsakan” centers
4) Rolling stones
5) Meat shops / stalls
6) “lechon” houses and stands
7) Ambulant meat stalls / vendors / peddlers
8) Supermarkets and grocery stores
9) Restaurants, canteens and eateries
10) Catering services
11) Hotels and other institutional buyers
12) Meat chandlers
13) Private domicile, particularly those suspected depots of “hot meat”
14) Other channels where meat and meat products are slaughtered, prepared, handled,
processed, packed, stored and distributed
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b) The following items shall be the subject of regulation of this Article:

1) Carcasses/parts/offal
a) Found to have come from clandestine slaughter
b) Adulterated as defined under this Article
c) Derived from non-food animals such as dog meat, cat meat, etc.
2) Processed meat products, chilled, frozen or canned manufactured by:
a) Neither accredited nor locally registered meat establishment
b) An accredited or locally registered meat establishment BUT found to be
adulterated
3) Imported meat and meat products, whether chilled, frozen or canned, but found to be
adulterated.
4) Meat and meat products
a) From an unaccredited or banned country
b) That are imitations of registered local or imported brands
c) Without accompanying valid documents, such as, Meat and Meat Products
Inspection Certificate (MMPIC) or Certificate of Meat Inspection for Imported
Meat and Meat Products (COMI), whether from accredited (local or foreign) or
locally registered meat establishment.
Section 3. General Procedures – the City Meat Inspection Unit (CMIU) shall be equipped with
the following:
a) A specific Mission Order (MO) issued by the City Mayor for every operation to be
conducted.
b) An official uniform which shall be worn when conducting routine post-meat
establishment inspections. In case of strike operation, the team may be clad in ordinary
clothes.
c) An official identification card.
d) A minimum serviceable communication equipment and other tools, such as, cellular
phones, flashlights, ticklers and ballpens.
e) Camera
f) Two (2) service vehicles, one for the transport of team members and the other for the
transport of seized items.
g) Denaturants or other chemicals such as kerosene
Section 4. Disposal Of Confiscated Meat Items – all the seized meat items shall be under the
custody of the CMIU until they have been properly documented and disposed of. The following
shall be the minimum requirements in the disposal of meat and meat products seized during a
strike operation:
a) All confiscated meat and meat products shall be examined for its wholesomeness and
fitness for human consumption. It shall be disposed of within 12-24 hours except those to
be used as evidence in case of legal action. It shall be stored in a freezer storage to
preserve its condition until the court has rendered judgment on the case.
b) Five (5) 250-gram sample units shall be obtained randomly, except those coming from
banned/prohibited couriers, for organoleptic examination and other laboratory analyses.
The laboratory results may be used as evidence in the on-going litigation.
c) Those found fit for human consumption shall be donated to a charitable institution duly
registered by the Securities and Exchange Commission (SEC) and preferably located
within the City of San Carlos, Pangasinan.
d) In cases where the violator was issued a notice of warning and a summon order / show
cause directive to appear and explain on the charges within 48 hours at the CMIU, the
seized items shall be donated to a charitable institution:
1) Once found to be fit for human consumption;
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2) After the said violator has executed a notarized affidavit stating his assurance to
refrain from commission of the same violation; and
3) He/she waives his/her claim over the products.
e) Prior to donation to charitable institutions, confiscated Indian buffalo meat shall be
subjected to further processing.
f) Those items determined unfit for human consumption shall be either disposed of:
1) By Burying six (6) feet below the ground; or
2) Passed for rendering in a registered rendering plant.
g) Disposal procedures shall be properly documented for future reference. The
condemnation certificate shall be signed by all concerned representatives, witnesses and
other interested parties; and
h) In case of donated items, the donor shall execute a deed of donation and the done shall
acknowledge receipt of the donated items in the same document.
ARTICLE 11
HANDLING OF FROZEN AND CHILLED MEAT AND
MEAT PRODUCTS IN THE MEAT MARKETS
a) Cold Storage – refers to a type of meat establishment that is accredited by the City Meat
Inspection Unit (CMIU) which is being used for the storage of local and imported frozen
meat and meat products.
b) Frozen Meat And Meat Products – refers to meat and meat products subjected to
freeing temperature below -18 C.
c) Hot Meat – refers to meat and meat products which was slaughtered, prepared,
processed, handled, packed, stored in an unregistered / unaccredited meat establishment.
d) Meat Establishment – premises such as slaughterhouse, poultry dressing plant. meat
processing plant, cold storage, warehouse and other meat outlets that are approved and
registered by the City Meat Inspection Unit (CMIU) in which food animals, meat or meat
products are slaughtered, prepared, processed, handled, packed or stored, as applicable.
e) Meat Market – an area authorized by the city government for the sale/trade of meat and
meat products, may be as integral part of public market or supermarket.
f) Meat Product – any product capable of use as human food which is made wholly or in
part from any meat or other portion of the carcass of any food animals, excepting
products which contain meat or other portions of such carcass only in relatively small
proportion or historically have not been considered by consumers as products of the meat
industry and which are exempted from definition as meat products by the Secretary of the
Department of Agriculture under such conditions as he may prescribe to assure that the
meat or other portions of such carcasses in such product are not adulterated and that such
products are not represented as meat products.
g) Post-Establishment Control – refers to the monitoring and checking of meat and meat
products during transport and sale in any meat outlet. It also means surveillance of
persons/vehicle, casing of place involved in illegal processing or storage and measures to
control proliferation of hot meat and meat products sold for human consumption.
h) Primary Packaging – refers to first layer food grade wrapping materials in direct contact
with the product to protect it from contamination.
i) Thawing – refers to defrosting of a frozen product either through exposure to higher
temperature or by means of technology.
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Section 2. Handling Requirements - The following rules and regulations shall be strictly
observed in the handling of frozen meat and meat products intended for sale in the meat markets.
a) All persons and entities engaged in the handling and sale of frozen meat and meat
products in meat markets shall be registered with the CMIU.
b) Frozen meat and meat products shall be displayed and sold in the meat stalls in sealed
primary packaging.
c) Thawing and repacking from bulk packaging shall be done in a CMIU accredited meat
establishment and under temperature controlled environment of 10°C. The meat
establishment officer shall inspect and certify as to the products’ fitness for human
consumption.
d) Retail packaging material shall ensure traceability and bear the identity of the original
source (e.g. name, address, accreditation number.) as well as that of the CMIU licensed
repacker.
e) The retail packages shall be stored in refrigerated facilities and transported in vehicles
that are able to maintain temperature not higher than 4°C.
1) In the meat stall, the retail-packed frozen meat and meat products shall be kept in
sanitary containers made of approved materials, preferably stainless steel or food
grade plastic.
2) Be kept in temperature not higher than 10°C.
f) All frozen meat products offered for sale in the meat market shall be accompanied by
Meat and Meat Product Inspection Certificate issued by the CMIU.
ARTICLE 12
MINIMUM STANDARDS
FOR THE WELFARE OF KENNELS
a) Animal Welfare Division is a division of the Bureau of Animal Industry (BAI), whose
objective is to implement the animal welfare precepts in the Philippines.
b) Kennel – refers to any facility, land premises, shed, barn, building, trailer, or other
structure or area housing intended to house domestic dogs for breeding, maintaining,
keeping, and training. For regulation purposes, a kennel shall have 20 dogs or more at
least 6 months of age and above.
c) Primary Enclosure – refers to any structure or device used to restrict an animal or
animals to a limited amount of space, such as room, pen, run, cage, compartment, hutch.
d) Indoor Housing Facility – refers to any structure or building with environmentally
pleasant housing (space requirement is at least 3 times the size of the dog) or intended to
house dogs.
e) Outdoor Housing Facility – refers to any structure, building, land, or premises, housing
or intended to house dogs in which temperature cannot be controlled within set limits.
f) Sheltered Housing Facility – refers to a housing facility, which provides the animals
with shelter, protection from the elements, and protection from temperature extremes at
all times. A sheltered housing facility may consist of runs or pens totally enclosed in a
barn or building, or of connecting inside/outside runs or pens in a totally enclosed
building.
g) Animal Boarding Kennels – commercial places at which food and accommodation are
provided for temporary stay.
h) Whelping Facility – is a facility where pregnant bitches are brought for parturition
assistance. Should have a veterinarian to attend to the medical, obstetrical, gynecological
and related needs. In case of surgical intervention, this must be referred to a BAI
registered surgical clinic or hospital.
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i) Kennel Caregiver - the individual in charge of the kennel and the animals therein.
j) Animal Shelters/Dog Pounds (City) – accommodation provided for and to maintain
custody of discarded and unwanted pets, usually provided by animal welfare societies or
Local Government Units (LGU).
k) Dog Training School – a facility for dog education and other similar function with
special requirements such as obedience, protection and detection of specific substances.
The training of guide dogs is included.
l) Dam - refers to a female parent of an animal, especially of a domestic animal.
Section 2. Health Requirements And Husbandry Standards – Vaccination, deworming and

other health requirements should be in accordance to standards upon the recommendation of a
licensed veterinarian.
Section 3. Record Keeping- the following conditions shall be observed:
a) Breeding and other health records including other documents should be properly kept and
available.
b) Animal identification may be a written description, or by the use of physical devices such
as microchip and electronically activated responders or transponder, or by marks made on
the animal, prescribed by the CVO.
Section 4. Kennel Registration - All kennels as referred to in the definition shall be registered
with the City Veterinary Office.
Section 5. Dog Registration - The owner shall cause the yearly registration of his dog and
renewal of registration with the CVO. The CVO shall accept dog registration from Monday thru
Friday, 8:00AM to 5:00PM.
New residents shall have 30 days to register their pet dog from notice by the CVO.
a) AGE OF DOG – at least three (3) months old
b) REQUIREMENTS FOR REGISTRATION - The requirements for dog registration

shall be as follows:
1) For first time registrants:
a) For the OWNER:
1) Duly accomplished Application Form;
2) Certificate of Residency from the Barangay;
3) 2 pcs. of 2x2 photos;
4) Registration Fee of Fifty Pesos (P50.00);
b) For the PET DOG:
1) Certificate/Proof of Anti-Rabies Vaccination for the last six (6) months;
2) In the absence of a proof of anti-rabies vaccination, the physical presence of
the animal shall be required for proper administration of the required vaccine;
3) Fully-Body, Side-View photograph (in 3R) of the animal.
c) ANNUAL RENEWAL OF REGISTRATION - Requirements for annual renewal of

registration:
1) Updated Information Sheet
2) Renewal Fee of Fifty Pesos (P50.00)
3) Proof of vaccination for the previous year. For failure to present such proofs, a fine of
One Hundred Pesos (P100.00) shall be charged in addition to the renewal fee.
4) In the absence of a proof of anti-rabies vaccination, the physical presence of the
animal shall be for proper administration of the required vaccine.
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d) ISSUANCE OF CERTIFICATE OF REGISTRATION – Five (5) days after the

submission of the application for registration/renewal, Certificate of Registration shall be
issued by the CVO, stating the following:
1) Name, Address and Contact Nos. of the owner or the person to whom the registered
animal was issued;
2) Name, Breed, Sex and Color of the Animal;
3) Registration No. (upon initial registration only)
e) DOG TAG - Dog Tag shall be issued bearing the registration/renewal, Certificate of
Registration number of the dog. (Upon initial registration only). Dog Tags shall be
securely displayed upon the animal at all times, except when the animal is confined to the
owner’s premises or displayed in any show or exhibit. The removal of animal tags is
strictly prohibited.
Dog Tags are non-transferable from animal to animal or from owner to owner. If any tag
shall be lost or stolen, damaged or unreadable, the owner to which the same was issued
shall be entitled to receive a duplicate/replacement upon the presentation of the original
Certificate of Registration showing ownership of the said tag and a subscribed affidavit in
case of loss, plus a replacement fee on One Hundred Pesos (P100.00).
Dog tag shall be surrendered upon death of the animal. Owner shall notify the CVO of
the loss, escape or transfer of any licensed/registered dog within a period of two (2)
weeks or in case of loss immediately thereafter.
f) FAILURE TO REGISTER DOG - It shall be unlawful for any person to own, keep or
have control of dog without having obtained registration for such animal, the primary
purpose of which is the control and prevention of animal disease particularly rabies.
g) EXCEPTIONS TO DOG REGISTRATION - Exceptions to the provisions of this

Section are dogs existing in the following conditions:
1) Dogs owned or in the custody of or under the control of persons who are non-
residents of the City or temporarily sojourning in the City for a period not exceeding
30 days, subject to the presentation of a certificate of vaccination from a duly licensed
Veterinarian.
2) Dogs brought to the City exclusively for the purpose of entering the same in animal
show, exhibition and/or competition.
3) Dogs owned by pet shops and other enterprises maintaining and/or breeding animals
for commerce, subject to the condition of appropriately securing the necessary
business license from the City.
Section 6. Anti-Rabies Vaccination – All dog owners are required to submit their dogs for anti-
rabies vaccination every year after the first vaccination at 3 months old age.
Section 7. Primary Enclosure – the following conditions shall be complied with:
a) PRIMARY ENCLOSURES FOR DOGS SHOULD MEET THE FOLLOWING

MINIMUM REQUIREMENTS:
1) Primary enclosures must be designed and constructed of suitable materials so that
they are structurally sound. The primary enclosures must be kept in good repair.
2) Primary enclosures must be constructed and maintained so that it:
a) has no sharp points or edges that could injure the dogs;
b) protect the dogs from injury;
c) contain the dogs securely;
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d) keep other animals from entering the enclosure;

e) enable the dogs to remain dry and clean;
f) provide shelter and protection from extreme temperatures and weather conditions
that may be uncomfortable or hazardous to the dogs;
g) provide sufficient shade to shelter all the dogs housed in the primary enclosure at
one time;
h) provide all the dogs with easy and convenient access to clean food and water;
enable all surfaces in contact with the dogs to be readily cleaned and sanitized, or
be replaceable when worn out;
i) have floors that are constructed in a manner that protects the dogs’ feet and legs
from injury, and that, if mesh or slatted construction, does not allow the dogs’ feet
to pass through any openings in the floor;
j) provide sufficient space to allow each dog to turn about freely, to stand, sit, and
lie in a comfortable, normal position, and to walk in a normal manner.
b) SPACE
1) Each dog housed in a primary enclosure (including weaned puppies) must be
provided a minimum amount of floor space, calculated as follows: Find the
mathematical square of the sum of the length of the dog in inches (measured from the
tip of its nose to the base of its tail) plus 6 inches; then divide the product by 144. The
calculation is: (length of dog in inches+6) x (length of dog in inches + 6) required
floor space in square inches.
2) Required floor space in inches/144=required floor space in square feet. Each bitch
with nursing puppies must be provided with an additional amount of floor space,
based on her breed and behavioral characteristics.
3) The interior height of a primary enclosure must be at least 6 inches higher than the
head of the tallest dog in the enclosure when it is in a normal standing position on its
four legs.
c) COMPATIBILITY
1) All dogs housed in the same primary enclosure must be compatible, as determined by
observation. Not more than 12 adult non-conditioned dogs may be housed in the same
primary enclosure.
2) Bitches in heat may not be housed in the same primary enclosure with sexually
mature males, except for breeding.
3) Except when maintained in breeding colonies, bitches with litters may not be housed
in same primary enclosure with other adult dogs, and puppies under 4 months of age
may not be housed in the same primary enclosure with adult dogs other than the dam
or foster dam.
4) Dogs with a vicious or aggressive disposition must be housed separately.
d) DOGS IN MOBILE OR TRAVELLING SHOWS OR ACTS.

1) Dogs that are part of a mobile or travelling show or act may be kept, while the show
or act is travelling from one temporary location to another, in transport containers.
that comply with all the requirements.
2) When the show or act is not travelling, the dogs must be placed in primary enclosures
that meet the minimum requirements.
e) PROHIBITED MEANS OF PRIMARY ENCLOSURE. – Permanent tethering of dogs

is prohibited for use as permanent enclosure.
f) HOUSING FACILITIES and EQUIPMENT
1) Kennels may be of different designs like kennel or house type, open or closed
provided that the dogs are protected from the elements.
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2) Space requirement: as stipulated in Section 5(b).

3) Mattings, materials to be used, fencing and enclosures should be appropriate.
4) Transport cages for training purposes must be comfortable to the dog.
5) Waste Management: must comply with city government requirements.
6) Ventilation: proper ventilation should be observed always
7) Maintenance: All surfaces must be maintained on a regular basis. Surfaces of
housing facilities-including houses, dens, and other furniture-type fixtures and objects
within the facility-that cannot be readily cleaned and sanitized, must be replaced
when worn or soiled.
8) Cleaning: Hard surfaces with which the dogs come in contact with must be spot-
cleaned daily and sanitized to prevent accumulation of excreta and reduce disease
hazards. Floors made of dirt, absorbent bedding, sand, gravel, grass, or other similar
material must be raked or spotcleaned with sufficient frequency to ensure all animals
the freedom to avoid contact with excreta. Contaminated material must be replaced
whenever this raking and spot-cleaning is not sufficient to prevent or eliminate odors,
insects, pests, or vermin infestation.
9) Water and electric power: The housing facility must have reliable electric power
adequate for heating, cooling, ventilation, and lighting, and for carrying out other
husbandry requirements. The housing facility must provide adequate running potable
water for the dogs’ drinking needs, for cleaning, and for carrying out other husbandry
requirements.
10) Storage: Supplies of food and bedding must be stored in a manner that protects the
supplies from spoilage, contamination, and vermin infestation. The supplies must be
stored off the floor away from the walls, to allow cleaning underneath and around the
supplies. Foods requiring refrigeration must be stored accordingly, and all food must
be stored in a manner that prevents contamination and deterioration of its nutritive
value. Substances that are toxic to the dogs but are required for normal husbandry
practices must not be stored in food storage and preparation areas, but may be stored
in cabinets in the animal areas.
11) Drainage and waste disposal: Kennel operators must provide for regular and
frequent collection, removal, and disposal of animal and food wastes, bedding, debris,
garbage, water, other fluids and wastes, including dead animals in a manner that
minimizes contamination and disease risks. Housing facilities must be equipped with
disposal facilities and drainage systems that are constructed and operated so that
animal waste and water are rapidly eliminated and animals stay dry. Trash containers
in housing facilities and in food storage and food preparation areas must be leak-
proof and must have tightly fitted lids on them at all times. Dead animals, animal
parts, and animal waste must not be kept in food storage or food preparation areas,
food freezers, food refrigerators, or animal areas.
12) Washrooms and sinks:
a) Washing facilities such as washrooms, basins, sinks, or showers must be provided
and must be readily accessible.
b) Dogs that are housed in the same primary enclosure must be compatible, with the
following restrictions :
1) Females in heat (estrus) may not be housed in the same primary enclosure
with males, except for breeding purposes;
2) Any dog exhibiting a vicious or overly aggressive disposition must be housed
separately;
3) Puppies 4 months of age or less may not be housed in the same primary
enclosure with adult dogs other than their dams or foster dams, except when
permanently maintained in breeding colonies;
4) Dogs may not be housed in the same primary enclosure with any other species
of animals, unless they are compatible;
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5) Dogs that have or are suspected of having a contagious disease must be

isolated from healthy animals in the colony, as directed by the attending
licensed and practicing veterinarian. When an entire group or room of dogs is
known to have or believed to be exposed to an infectious agent, the group may
be kept intact during the process of diagnosis, treatment, and control.
6) Exercise for dogs: Kennel operators must develop, document, and follow an
appropriate plan to provide dogs with the opportunity for exercise. The plan
must be approved by the attending veterinarian. The plan must include written
standard procedures to be followed in providing the opportunity for exercise.
In developing their plan, kennel owners should consider providing positive
physical contact with humans that encourages exercise through play or other
similar activities. The opportunity for exercise may be provided in number of
ways such as:
a) Group housing in cages, pens, or runs that provide at least 100% of the
required space for each dog if maintained separately under the minimum
floor space requirement;
b) Maintaining individually housed dogs in cages, pens, or runs that provide
at least twice the minimum floor space requirement;
c) Providing access to a run or open area at the frequency and duration
prescribed by the attending veterinarian. Forced exercise methods or
devices such as swimming, treadmills, or carousel-type devices are
unacceptable for meeting the exercise requirements.
7) Feeding: Dogs must be fed at least once each day, except as otherwise might
be required to provide adequate veterinary care. The food must be
uncontaminated, wholesome, palatable, and of sufficient quantity and nutritive
value to maintain the normal condition and weight of the animal. The diet
must be appropriate for the individual animal’s age and condition. Measures
should be taken to ensure that there is no molding, deterioration, and caking of
feed.
8) Watering: If potable water is not continually available to the dogs, it must be
offered to the dogs as often as necessary to ensure their health and wellbeing,
but not less than twice daily for at least 1 hour each time, unless restricted by
the attending veterinarian.
ARTICLE 13
APPREHENSION AND PROSECUTION OF PERSONS
TRANSPORTING AND/OR TRADING DOGS AND CATS.
Section 1. Objective – This Articles aims to protect all dogs and cats being transported under
inhumane conditions or those being subjected to inhumane treatment and conditions during
transport, display/exhibit, storage/ maintenance during trading or sale, for whatever purpose,
thereby subjecting the said dogs and cats to inhumane conditions.
Section 2. Coverage – This Article shall apply to all persons, officers of corporations, or
partnerships, cooperatives or any organizations, agencies or instrumentalities, whether private or
government, who/which may be caught in the act or reported and found violating any provision
of this Ordinance.
Whenever the term “person” is used, the same shall likewise be deemed to include the
responsible officer/s of corporations, partnerships, cooperatives or organizations.
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a) Apprehension – means the taking in of a person into custody in order that he/she may be
bound to answer for the commission of an offense. Curtailing of personal liberty of an
individual for the greater good. This signifies measures of restraint imposed upon
individual’s freedom of movement deemed necessary so that said offender will account
for the commission of an offense.
b) Cruelty Or Maltreatment Of Dogs And Cats – refers to acts of cruelty during transport
and/or trading such as but not limited to overcrowding, placing of animals in trunks or
under false bottoms of vehicles with insufficient ventilation or space, use of cruel
restraints such as but not limited to, trussing, use of tin cans, wire, plastic straw as well as
other similar materials as muzzles. However, the use of plastic cords is allowed provided
the restraint will be in place not longer than 30 minutes. This also refers to failure to
provide water and food when necessary during travel and/or temporary holding,
maintaining dogs and cats in inhumane conditions while trading, sale, display or for
whatever purpose, subjecting the said dogs and cats to cruel conditions including
subjecting/exposing the animals to extreme weather conditions.
c) Evidence – this includes, but is not limited to all objects, documents, equipment,
tools/paraphernalia and the vehicles used for the commission of the acts prohibited under
this Article. Evidence for purposes of this Article shall include either live dogs and cats
or their dead bodies and body parts.
d) Animals – for purposes of this Article shall refer only to dogs and cats.
e) Shelter- Refers to a registered housing facility, government or private, which provides
the animals with shelter, protection from the elements, and protection from temperature
extremes at all times. A sheltered housing facility may consist of runs, pens or cages
totally enclosed in a barn or building, or of connecting inside/outside runs, pens or cages
in a totally enclosed building. These shelters shall be registered with the BAI.
f) Shipping Permit – A document issued to allow the transport of animals from one place
to another having completed the necessary documentary requirements from the City
Veterinary Office.
Section 4. Prohibited Acts – the following acts shall be prohibited:
a) Failure by any person to obtain a shipping permit issued by the City Veterinarian; as well
as failure to present a valid veterinary health certificate and rabies vaccination certificate
issued by a licensed veterinarian. It is however, understood that owners of pet dogs and
cats may transport not more than 5 animals with valid rabies vaccination certificate/s
issued by a licensed veterinarian. Impounding vehicles of Non-Governmental
Organizations or Governmental Organizations shall be exempted from this provision for
as long as their vehicles are registered with the BAI-AWD.
b) Failure by any person or owner of a private or public land and water transport facility to
maintain adequate, clean and sanitary facilities excepting normal waste matter discharged
while on transport, while the same is in transit or while being held in a temporary area
while awaiting transport in accordance with the rules on transport of animals by water
and land;
c) Failure to provide sufficient food and water for such animals while in transit for more
than twelve (12) hours or whenever necessary;
d) Cruel restraint such as trussing of the animals, use of tin cans, wire, plastic straw as well
as other similar materials as muzzles during said transport, display/exhibit, while in
holding or storage area, of dogs and cats for whatever purpose;
e) Cruel confinement such as overcrowding, placing of dogs and cats in trunks or under
false bottoms of vehicles with insufficient ventilation, space; while on display/exhibit or
while being temporarily held prior to disposal.
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f) Unnecessary exposure of the animals to the elements;

g) Torture of any animal, neglect to provide adequate care, sustenance or shelter, or
maltreatment of dogs and cats or cause or procure them to be tortured or deprived of
adequate care, sustenance or shelter, or maltreatment during transport or while in transit
to another place; during display in markets, public or private areas for purposes of sale or
exhibit; while holding the said animals in preparation for their disposal for whatever
purposes;
h) Transport of animals in enclosed, insufficiently-ventilated and inadequately-lighted
compartments of vehicles. No animal shall be left completely enclosed in a parked
vehicle or other enclosed space without adequate ventilation, or in such way as to subject
the animal to extreme temperatures, which may adversely affect its health, welfare and
life. No City Veterinary Officer shall be liable for damages to property caused by the
use of reasonable force to remove an animal from such a vehicle or other enclosed space
under such circumstances. A written warning via Citation Ticket shall be issued to the
owner of subject animal or to the owner of the subject vehicle. A second offense shall
constitute cruelty to animals and shall be penalized accordingly.
Section 5. Procedures – the following procedures shall be complied with:
a) APPREHENSION OF OFFENDING PERSON/S.

1) Any person who has knowledge or information about the commission of any of the
prohibited acts heretofore cited may refer the same to the police authority or to the
CVO and other law enforcement agencies for appropriate action.
2) Offending person/s found in the act of violating any provisions herein or the Animal
Welfare Act shall be immediately reported to the nearest police station for purposes
of filing the necessary charges for violation of this Article or the Animal Welfare Act.
3) The CVO shall immediately act on violations reported to it by conducting
investigation and/or filing the necessary charges both administrative and criminal
against the reported violator. In which case, the CVO shall be the one to act as
complainant for cases filed under this Article and the person/s entity who reported the
same shall act as witnesses. The CVO shall ensure that filing of necessary charges
against erring persons shall be done. If warranted, warrant or arrest or search warrants
be secured for purposes of pursuing the case.
4) The procedure in filing of criminal charges shall be as prescribed by the rules of
criminal procedure contained in the Rules of Court. The person/s who have personal
knowledge about the offense/violation committed shall act as the
complainant/witness.
5) Pursuant to the provisions of the law, citizens arrest can be made if the person/s
arrested were caught in the act of violating this Article. Otherwise, arrest shall be
made by the police or persons in authority in accordance with the rules prescribed in
Rule II3 on Revised Rules on Criminal Procedure.
b) PRESERVATION OF EVIDENCE
1) The apprehending persons or law enforcement agencies shall ensure that all evidence
necessary for the prosecution of the offender are classified and tagged for purposes of
identification and accounting. All rescued live dogs and cats or dead bodies shall be
properly described, designated and marked sequentially. The report shall include the
following information:
a) Date of rescue/apprehension
b) Place of rescue/apprehension
c) Complete names of the apprehending/rescuing police officer and witnesses to the
apprehension/rescue and their signature
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d) Microchipping if and when possible

e) Ante and post mortem report on gross external examination to be prepared by a
licensed veterinarian
2) A summary of the evidence should be part of the documents to be turned over to the
law enforcement agencies. Pictures and video footages of the rescued dogs and cats
may likewise be obtained for purposes of documentation.
3) In addition to the above, the following documents may likewise be prepared to ensure
successful prosecution of the offenders:
a) Affidavit Complaint
b) Affidavit of witnesses
c) Photographs and video footages
d) Paraphernalia or tools, equipment, vehicles, or any other items used in the
commission of the offense
e) Microchipping whenever possible
f) Available and standard police documentations shall likewise form part of the
evidence.
c) CARE FOR RESCUED DOGS AND CATS

1) Rescued dogs or cats should be immediately relieved of their restraint or relieved of
their inhumane condition once the necessary clearance from the apprehending police
authorities has been obtained for purposes of preserving the evidence. It shall be the
duty of the apprehending officer to refer immediately the proper disposition of the
rescued dogs and cats to the CVO.
2) The rescued dogs and cats shall be immediately examined by the CVO for purposes
of determining whether conditions exist to warrant treatment, disposal or euthanasia.
In cases where treatment is necessary, the licensed veterinarian shall apply immediate
veterinary medical measures to alleviate the condition of the animals. Should the
animal be fit for travel, the veterinarian shall issue a certification to this effect, a copy
of which shall be submitted and filed together with the other documents of the case
with the police.
3) Should the dogs and cats manifest any of the following conditions, EUTHANASIA
may then be conducted in accordance with DA-AO No. 21, Series of 1999 on the
Code of Conduct in the Euthanasia for pets/companion animals:
a) When the animal is afflicted with an incurable communicable disease as
determined and certified by a duly licensed veterinarian;
b) When deemed necessary to put an end to the misery suffered by the animal as
determined and certified by a duly licensed veterinarian;
c) When done to prevent an imminent danger to the life and limb of a human being.
d) Euthanasia shall be conducted only by a duly licensed veterinarian with a
corresponding registered S2 license and shall always be done away from public
view. Concealing the process by way of installing curtains and other obstructions
shall be deemed sufficient compliance of this provision.
d) TURN OVER OF EVIDENCE

1) Evidence, particularly the rescued dogs/cats or their dead bodies after appropriate
tagging or micro-chipping, whenever possible, and examination by the law
enforcement officers and/or the prosecutors for purposes of filing the case, shall
thereafter be turned over to the nearest city pounds having adequate facilities to house
and care for the rescued animals. In the alternative, rescued dog/cats may also be
turned over to private rescue centers or shelters registered with the BAI.
2) With respect to the dead animals, the same should be disposed of properly and the
Punong Barangay or his/her duly authorized representative of the area where the dead
bodies were buried and a representative from the CVO shall issue a certification to
this effect, after appropriate documentation thereof has been completed.
Page - 79
Section 6. Reportorial Requirement – The CVO shall always be furnished with copies of all
such complaints filed against violators of this Article or the Animal Welfare Act. It shall monitor
the progress of such complaints and shall actively participate and assist in the successful
prosecution of offenders and violators of this Article and the Animal Welfare Act.
ARTICLE 14
RULES AND REGULATIONS ON PET SHOPS
a) Pet Animals – refer to domestic, domesticated and captive-bred animals intended for
protection, utility, companionship, therapy, values formation, and breeding.
b) Pet Shop – refers to a fixed establishment primarily intended for the wholesale and retail
of various pet animals.
c) Pet Shop Veterinarian – refers to a licensed veterinarian under service agreement either
on a full time or part time basis.
d) Wild Animals – include those that are directly captured from the wild.
Section 2. General Responsibilities / Qualifications / Regulations For Pet Shops
a) Pet shops shall have appropriate facilities to store/keep pet animals that are offered for
sale or trade; (See APPENDIX 1)
b) Pet shops shall provide written information to buyers on the proper care and handling of
pet animals as well as an Owner’s Pledge on responsible ownership;(See APPENDIX 2)
c) Pet shops shall develop procedures for emergencies.
Section 3. Basic Requirements For Pet Shops – the following shall be complied with:
a) BASIC FACILITIES AND EQUIPMENT

1) There shall be provisions for clean water and food. Environmental enrichment
facilities such as toys, transport carriers shall be made available; perches appropriate
to the size of the species shall be provided. (See APPENDIX 3)
2) Pet shops shall have proper ventilation, hygiene and sanitation.
b) OWNERS, STAFF AND PET SHOP VETERINARIANS

1) Owners and Staff shall have training on animal handling, care and emergency
procedures. They shall have knowledge of all the products they are selling.
2) Pet shop veterinarians shall provide a signed written program of veterinary care.
3) The pet shops for the purpose of animal behavior, feeding management and
environmental enrichment shall have a CVO and BAI-AWD certified caretaker.
c) DISEASE CONTROL AND DAILY HEALTH PROGRAM

1) Dead or sick animals must be removed from the display cages immediately and the
cages should be properly cleaned.
2) The normal behavior of the animals shall not be curtailed.
3) Only apparently healthy animals shall be sold. Upon selling the animal, the owner
should be advised to consult a veterinarian for continuation of a health program.
Section 4. Practices That Need Special Attention – the following shall be observed:
a) Dominant animals shall be segregated from submissive animals, (even of the same
species) to prevent stress and trauma.
b) Predator birds/mammals/reptiles shall be visually and physically segregated from other
non-predators.
Page - 80
c) The sale of birds e.g. sparrows or allowable birds shall be limited to pet shops and
marketplaces. They shall have proper ventilation and protection from the sun and other
harmful elements.
d) Pet shops as a matter of policy shall not sell animals for experimental/laboratory
purposes.
e) Puppies for sale shall be properly vaccinated and accompanied by appropriate certificate.
f) The gadgets, paraphernalia, equipment used for the care, handling, training, restraining,
control of the animals and for other purposes should meet the approval of the CVO and
Animal Welfare Division, Bureau of Animal Industry, Department of Agriculture.
Section 5. Identification Of Animals – the following shall be complied with:
a) All dogs and cats on the premises shall be properly identified as follows:
1) Microchips, at the withers between the scapula; Tattoo (ear, axilla, medial thigh) or
temporary marking. Except for temporary markings these should be done by a
2) All captive bred birds shall be properly banded with closed leg bands. (See
APPENDICES 4 AND 5). Trauma to the legs should be avoided.
3) Other animals such as but not limited to rodents, lagomorphs, reptiles, amphibians
shall be identified through a label posted on the cages.
4) A label attached to the cages or enclosure shall bear a description, number, species,
scientific name, common name and breed of the animal.
5) All pet shops shall have a weekly inventory of all its animals.
Section 6. Period In Which The Animal Can Be Displayed In A Pet Shop - No dog or cat
should be displayed for more than 14 days.
Section 7. Transport Carriers For Animals – the following shall be complied with:
a) Safe and comfortable transport carriers should be provided (plastic bags are NOT
allowed).
b) Transport carriers shall not be used as permanent cages.
Section 8. Commercial Establishments Selling Pets – the following shall be complied with:
a) Pets sold in other commercial establishments such as but not limited to agricultural and
poultry supply should comply with the same rules and regulations on pet shops.
b) In the case of wild animals the requirements imposed by RA 9147 otherwise known as
Wildlife Resources Conservation and Protection Act and existing rules and regulations
are likewise to be secured.
c) Other city government requirements shall be secured.
Section 9. Prohibited Acts
a) Birds tied on the legs and carried upside down while being transported and peddled.
b) Pet shops shall not buy and sell any stolen animal and paraphernalia.
c) Veterinary clinics and hospitals shall not be located inside the pet shops or vice-versa.
They cannot have one common entrance.
d) Turtles should not be stacked one on top of the other.
e) Stuffed animals should not be displayed or sold in pet shops, neither in veterinary clinics
or hospitals.
Page - 81
ARTICLE 15
REGISTRATION OF ANIMAL CONTROL FACILITY, AVIARY, CATTERY, HOG
FARM, KENNEL, LABORATORY ANIMAL FACILITY, PET SHOP, POULTRY
FARM, SLAUGHTERHOUSE, STOCK FARM, STOCKYARD, STUD FARM,
VETERINARY CLINIC, VETERINARY HOSPITAL
a) Animal Control Facility – refers to a facility that accepts and/or seizes animals for the
purpose of caring for them, placing them through adoption, or carrying out law
enforcement, whether or not the facility is operated for profit. This includes facilities
such as, but not limited to, pounds, shelters, animal rescue centers, airport and seaport
animal quarantine, and animal holding facilities.
b) Animal Welfare – refers to the health and safety of the animals.
c) Aviary – refers to any structure, building, land or premises housing or intended to house
birds in which the temperature cannot be controlled within set limits.
d) Cattery – refers to any facility, land premises, shed, barn, building, trailer or other
structure or area housing or intended to house domestic felines. This includes any or all
of the following:
1) Primary Enclosure refers to any structure or device used to restrict an animal or
animals to a limited amount of space, such as room, pen, run, cage, compartment,
hutch, or tether. In case of animals trained by a tether (e.g., cats in chains), it includes
the shelter and the area within reach by a tether.
2) Indoor Housing Facility refers to any structure or building with environmental
controlled housing or intended to house animals and meeting the following
requirements:
a) It must be capable of controlling the temperature in the building or structure
within the limits set forth of that species of animal, of maintaining humidity levels
set forth by the Animal Welfare Committee and of rapidly eliminating odors
formed within the building;
b) It must be an enclosure created by the continuous connection of roof, floor, and
walls (a shed or barn set on top of the grounds does not have a continuous
connection between the walls and the ground unless a foundation and floor are
provided); and
c) It must at least have one door for entry and exit that can be opened and closed and
windows or openings with a transparent material such as glass or hard plastic.
3) Outdoor Housing Facility refers to any structure, building, land, or premises,
housing or intended to house felines, in which temperature cannot be controlled
within set limits.
4) Sheltered Housing Facility refers to a housing facility, which provides the animals
with shelter, protection from the elements, and protection from temperature extremes
at all times. A sheltered housing facility may consist of runs or pens totally enclosed
in a barn or building, or of connecting inside/outside runs or pens in a totally enclosed
building.
e) Circus/Carnival Animal Show – refers to a temporary establishment and/or temporary
activities wherein animals are kept and exhibited to perform certain behaviors as desired
by human handlers and trainers for the entertainment and education of the public.
f) Hog Farm – refers to any structure, building, land or premises housing or intended to
house hogs in which the temperature cannot be controlled within set limits.
Page - 82
g) Kennel – refers to any facility, land premises, shed, barn, building, trailer, or other
structure or area housing or intended to house domestic canines. This includes any or all
of the following:
1) Primary Enclosure refers to any structure or device used to restrict an animal or
animals to a limited amount of space, such as room, pen, run, cage, compartment,
hutch, or tether. In case of animals trained by a tether (e.g., dogs in chains), it
includes the shelter and the area within reach by a tether.
2) Indoor Housing Facility refers to any structure or building with environmental
controlled housing or intended to house animals and meeting the following
requirements:
a) It must be capable of controlling the temperature in the building or structure
within the limits set forth of that species of animal, of maintaining humidity levels
set forth by the Animal Welfare Committee and of rapidly eliminating odors
formed within the building;
b) It must be an enclosure created by the continuous connection of roof, floor, and
walls (a shed or barn set on top of the grounds does not have a continuous
connection between the walls and the ground unless a foundation and floor are
provided); and
c) It must at least have one door for entry and exit that can be opened and closed and
windows or openings with a transparent material such as glass or hard plastic.
3) Outdoor Housing Facility refers to any structure, building, land, or premises,
housing or intended to house canines and felines, in which temperature cannot be
controlled within set limits.
4) Sheltered Housing Facility refers to a housing facility, which provides the animals
with shelter, protection from the elements, and protection from temperature extremes
at all times. A sheltered housing facility may consist of runs or pens totally enclosed
in a barn or building, or of connecting inside/outside runs or pens in a totally enclosed
building.
h) Laboratory Animal Facility – refers to any structure, building, land or premises housing
or intended to house laboratory animals in which the temperature cannot be controlled
within set limits.
i) Licensed Veterinarian – refers to a person who graduated from an accredited Veterinary
School with a degree of Doctor of Veterinary Medicine and duly registered at the
Professional Regulation Commission.
j) Livestock – refers to documented or otherwise, domesticated, captive-bred animals
intended for breeding or fattening purposes. Livestock includes, among others, horses,
cattle, carabao, deer, sheep, goat, swine and crocodile acquired locally or through
importation under the existing government rules and regulations.
k) Mobile Veterinary Clinic – refers to an ambulant clinic for small animal patients that
are not confined.
1) The facilities and equipment of a mobile veterinary clinic must meet the minimum
requirements of a non-surgical veterinary clinic.
2) Veterinary Clinic must not perform any surgical procedures. However, such
procedures as castration and suturing minor cuts and lacerations may be allowed.
3) Veterinary medical cases must only be handled/treated by a duly licensed
veterinarian.
l) Pet Animals – refer to documented or otherwise, or domestic animals intended for
companionship, therapy, seeing and hearing guides, recreation and values formation, and
breeding such as, but not limited to, dogs, cats, fishes, rabbits, rodents, reptiles, birds
(pigeons, parrots, love birds, finches) that are either properly acquired locally or through
importation under existing government rules and regulations.
m) Pet Shop – refers to an establishment that offers for sale, either wholesale or retail,
various pet animals.
Page - 83
n) Poultry – refers to documented or otherwise, domesticated, captive winged birds

intended for breeding or fattening purposes. The term "poultry" shall include farmed
domesticated chicken, turkey, geese, duck, pigeon, guinea fowl/bengala, ostrich, and
quail that are either acquired locally or through importation under existing government
rules and regulations.
o) Poultry Farm – refers to any structure, building, land or premises, housing or intended
to house poultry in which the temperature cannot be controlled within set limits.
p) Registration – refers to the process of approval for the establishment, maintenance and
operation of any animal control facility, aviary, cattery, circus/carnival animal show,
corral, crocodile farm, kennel, laboratory animal facility, monkey farm, pet shop, poultry
farm, racetrack and equestrian establishment, slaughterhouse, stock farm, stockyard, stud
farm, veterinary clinic, veterinary hospital, wildlife rescue center and zoo, for
breeding/treatment /sale/ trading/training or transport of animals which is secured from
the Bureau of Animal Industry.
q) Slaughterhouse/Abattoir/Poultry Dressing Plant – refers to an establishment either
private or government owned/operated/ managed in which animals, such as, but not
limited to, cattle, carabao, hogs, horses, goat and poultry are slaughtered and dressed for
human consumption. This includes among others game animals and game birds.
r) Stock Farm – refers to a breeding center or station capable of accommodating domestic
animals, such as, but not limited to, carabao, cattle, horses, deer, sheep, goat, ostrich and
swine for production or breeding purposes.
s) Stockyard – refers to a yard for livestock especially an enclosure, usually with pens and
other fixtures and equipment in which cattle, hogs, goats, horses, deer, sheep, goats,
ostrich and swine are kept temporarily before slaughter or market.
t) Stud Farm – refers to any structure, building, land or premises, housing or intended to
house horses in which the temperature cannot be controlled within set limits.
u) Treatment – refers to the management and care of sick animals with existing disorders
by administering the proper medicine.
v) Veterinary Clinic – refers to an establishment where veterinary medical cases are
managed and handled by a duly licensed veterinarian with facilities for diagnosis and
treatment of animal patient.
There shall be THREE (3) TYPES OF VETERINARY CLINICS:
1) Non-surgical Veterinary Clinic refers to veterinary clinic intended for the diagnosis
and treatment of animal patient only. Clinical cases must only be treated/managed/
handled by a duly licensed veterinarian.
2) Surgical Veterinary Clinic refers to a veterinary clinic intended for the diagnosis,
treatment and surgery of animal patient.
3) Mobile Veterinary Clinic.
w) Veterinary Hospital – refers to an establishment with complete facilities for the
diagnosis, treatment and surgical operation of animal patient.
2) Veterinary hospital cases must be managed/handled/treated by a duly licensed
veterinarian.
3) Veterinary hospitals must have more facilities and equipment than the Veterinary
Clinic and employs a Medical Technologist or equivalent.
x) Veterinary Practitioner – refers to one who practices veterinarymedicine and is duly
licensed by the Professional Regulation Commission (PRC).
Section 2. General Requirements For Registration
a) Registration in the Office of the Director, Bureau of Animal Industry (BAI)

b) Clearance from the City Veterinary Office
c) A valid Mayor's Permit for the current year
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d) Submit proof of registration

1) For single proprietorship; an authenticated photocopy of the Certificate of Business
Name Registration issued by the Bureau of Domestic Trade (BDT) of the Department
of Trade and Industry (DTI).
2) For partnership, corporation and other juridical person: authenticated photocopies
of the Certificate of Registration issued by the Securities and Exchange Commission
(SEC) and the Articles of Incorporation or Partnership.
3) For cooperative: Certificate of Registration from the Cooperative Development
Authority (CDA).
e) A valid Certificate of Registration of the establishment's Filipino Veterinarian issued by
the Professional Regulation Commission (PRC) and valid Professional Tax Receipt.
f) A Certificate of Attendance of the owner/manager and the veterinarian to BAI
sponsored/accredited seminar on Animal Welfare.
g) An Affidavit of Undertaking providing that the applicant shall:
1) Change the establishment's name if there is already a validly registered name similar to
it;
2) Display the duly approved Registration Certificate in a conspicuous place within the
establishment;
3) Notify the Bureau of Animal Industry in case of any change in the circumstances
described in the application, among others, change of location, or change of
veterinarian.
h) An authenticated photocopy of contract of lease for the space to be occupied if the
applicant does not own it.
i) Environmental Clearance Certificate from the Department of Environment and Natural
Resources (DENR)
j) FACILITY SPECIFICATIONS:
1) Sufficiency of space and size to meet the needs of free movement and exercise of the
animals.
2) Housing should be made of suitable material like wood, fiberglass, stainless steel or
plastic.
3) Protection of the animals from exposure to the elements and adverse climatic
conditions.
4) Provision for containment, security and safety from any harm or injury.
5) Provision of structural design that will ensure easy removal of the animals especially
during emergencies.
6) Adequacy of ventilation, light and water supply and drainage and waste disposal
system.
7) Provision for an effective recording system including identification technique for
each animal.
8) Maintenance of cleanliness, sanitation and pathogen and pest control.
9) Accessibility to national, provincial, barangay or private road all throughout the year.
10) Adequacy of quarantine facilities to segregate newly arrived or sick animals.
11) Provision for the functional hospital or clinic facilities for treating wounded or injured
animals as well as for diagnostic and laboratory procedures.
Section 3. Specific Requirements – An entity for registration shall be required to demonstrate

its capacity to perform adequately in such manner that meets the objectives of animal welfare. It
shall be required to conform to the following relevant standards and requirements specific of
each category, in addition to the
above general requirements.
a) CATTERY/KENNELS/LABORATORY ANIMAL FACILITIES/PET SHOPS –

there must be handouts on care of the animals that must accompany every sale of every
animal.
Page - 85
b) VETERINARY CLINIC/VETERINARY HOSPITAL

1) It must have a duly licensed veterinarian who shall manage/handle/treat the veterinary
medical cases.
2) It must have functional and adequate facilities for treating wounded/injured and/or
diagnosing sick animals.
3) It must have laboratory equipment or access to a laboratory facility to aid in
diagnosing animal diseases.
4) It must comply with the minimum requirement for Veterinary Clinic and Veterinary
Hospital.
c) AVIARY/ HOG FARM/POULTRY FARM/ STOCK FARM/ STOCKYARD /

STUD FARM
1) It must be managed by a number of qualified staff knowledgeable in animal
production who are able to provide management procedure and treatment and
undertake behavioral observation in animal ensuring that no pain and or suffering is
experienced by the animals while confined in such establishment or facility.
2) It must be situated in an area that conforms to Zoning Regulations of this city.
3) It must have enough area for physical structures, farm roads and for future expansion.
4) It must be situated in an area that is well drained, level or moderately sloping and not
inundated at anytime of the year.
Section 4. Grounds For Revocation/Suspension Of CVO Clearance And / Or Mayor’s

Permit
a) Misrepresentation of any material fact in the application for Permit from the CVO and
Mayor’s Permit
b) Failure to take adequate remedial or corrective measures for deficiencies identified in
accordance with the requirements of the BAI.
c) Failure to keep up to date, secure, orderly, and easily inspected records that would
indicate continued compliance with standards.
Section 5. Re-Application After Revocation - No establishment whose CVO Clearance and/or

Mayor’s Permit was revoked may apply within three years after the revocation of its permit to
operate.
Section 6. Penalty - any person found violating any of the provisions of this Article shall, upon
conviction by a competent court, be punished by:
a) An imprisonment of not less than six (6) months but not more than one (1) year; or
b) A fine of not less than One Thousand Pesos (P1,000.00) but not more than Five
Thousand Pesos (P5,000.00); or
c) Both, at the discretion of the Court.
If the violation is committed by a juridical person, the officer responsible therefore shall serve
the imprisonment when imposed.
ARTICLE 16
TRANSPORT VEHICLES
Section 1. Accredited Transport Vehicles – Only transport vehicles accredited by the City
Veterinary Office (CVO) shall be used to deliver meat/meat products within the city.
Page - 86
Section 2. Requirements For Accreditation - As a requisite to accreditation, Standard Service

Vehicle shall have the following specifications:
a) It shall be properly equipped with an apparatus/gadget to hang slabs of meat or carcasses

or with appropriate storing vessels within which meat and poultry or by-products and are
kept in sanitary condition while in transport.
b) The vehicle must be a CLOSED VAN.
ARTICLE 17
LIVESTOCK AUCTION MARKET
Section 1. Establishment Of Livestock Auction Market – There shall be established a

Livestock Auction Market, hereafter referred to in this Ordinance as the MARKET, within the
new Livestock Auction Market Slaughterhouse Compound, San Pedro, San Carlos City, which
shall be opened, managed and maintained by the City Government in cooperation with
supporting government line agencies.
Section 2. Purpose – The Market shall be the backbone of the City’s Livestock Industry,
centralizing them to rationalize livestock supply, promote fair trading by raising the farmer’s
margin of profit through marketing opportunities, and raise the quality of livestock being offered
for sale in support of the livestock development program of the national government.
Section 3. Functions – The Market shall be established for the following purpose:
a) To provide farmers and dealers of an organized Livestock Marketing System reaching to

the Barangay Level to ensure and enhance quality for dealers.
b) To serve as the core of an organized Livestock Marketing System reaching to the
Barangay Level to ensure higher profitability for farmers and enhanced quality for
dealers.
c) To house farmers’ livestock satisfactory conditions that meet standard government
requirements.
d) To establish a uniform grading system that will serve as the basis for fair and orderly
trading between Farmers and Dealers.
e) To rationalize Livestock supply in the City and the province through and efficient
distribution system from production points to the markets.
f) To issue required clearance on Livestock intended for slaughter at the San Carlos City
Slaughterhouse.
g) To disseminate updated reports on prevailing Livestock prices and market trends and data
relevant to the livestock industry in particular and the public in general.
h) To conduct basic orientation, management training and skills development programs for
farmers, dealers, handlers and other parties involved in the local livestock industry.
Section 4. Management – The Market shall be operated, managed and maintained by technical
personnel of the City Veterinary Office.
A Market Manager appointed by the City Mayor shall assume responsibility for over-all market
operations and exercise supervision over a competent staff which shall also be appointed for the
purpose, subject however to the Civil Service Law.
Management shall hereafter be accountable to the City Mayor or his duly authorized personnel in
the exercise of his managerial functions and prerogatives in the Market.
Page - 87
Section 5. Duties And Responsibilities Of The Management – The Management shall:
a) Be responsible for fostering, preserving and ensuring a competitive Market.

b) Operate the market in a just and responsible manner without fear or favor toward any
party or individual.
c) Maintain the yard, corrals, pens, weighting, scale, and other structures, facilities and
equipment clean, orderly and in good conditions.
Section 6. Market Manager – The Market Manager shall hear and settle complaints and act in
an expeditious manner on reported violations that may weaken the Market.
Section 7. Management Staff – The Management Staff shall maintain an accurate and orderly
record of transactions to ensure efficient operations and shall at all times uphold the highest
standard of public service by exercising care, promptness and courtesy towards its clientele.
Section 8. Rules And Regulations Governing Market Operations
a) MARKET DAYS – Every Friday and Saturday of each month shall be established as
official market days during which business transaction between farmers and dealers shall
be conducted.
b) HAULING – Livestock to be offered for sale during market days shall be brought to the
market and shall be covered by a corresponding service charges.
c) INSPECTION - Every Livestock entering market premises shall be subjected to an

inspection by a Veterinary Officer/ Livestock Inspector (VO/LI), detailed by the City
Veterinary.
d) BRANDING AND REGISTRATION – Unbranded and unregistered livestock shall

first be herded to an area designated for branding, after which a certificate of ownership
shall be issued to the owner upon payment of corresponding fee and service charge.
e) SELLING – Trading a Livestock between farmers and dealers shall be conducted in a

selling area within the market designated for the purpose. The system of trading live
animals must be live weight system that the seller/farmers pays the price per kilo of live
weight base on current market price or standardized live weight price. Once an agreement
is reached, a transfer certificate of ownership shall be issued to the dealer upon payment
of the corresponding fees.
f) SERVICE CHARGES – Services Charges shall be imposed upon any farmer or dealer
who avails of market service and brings livestock based on the prescribed rates.
g) RELEASE FOR LIVESTOCK – Livestock admitted to the market premises shall only
be released either to the farmer in case they are not sold or to the dealer in case the sale is
consummated after the presentation of all necessary documents to the duly authorized
personnel who shall supervise the release of livestock for loading.
h) MONITORING TEAMS – Two monitoring teams of market personnel shall be

stationed in Livestock Auction Market and Slaughterhouse Compound, San Pedro, San
Carlos City, respectively, to monitor, control and regulate the flow of livestock in and out
of the City, in coordination with the local Philippine National Police (PNP) and /or Public
Order and Safety Office (POSO). They shall authorized to impound and/ or confiscate
livestock found to be lacking of papers or documents for shipment required by this
Ordinance or by the other existing applicable laws of the land. The Management shall
assume responsibility and accountability over their operation.
Page - 88
ARTICLE 18
FEES AND CHARGES
Section 1. Clearance – All business establishments engaged in the selling of meat/ meat
products from livestock and/ or poultry including its produce, shall be required to secure a
clearance from the CVO, San Carlos City, Pangasinan.
The Clearance shall cost thirty pesos (P30.00) and shall be paid at the Treasurer’s Office. An
Official Receipt shall be issued by the latter evidencing payment.
Section 2. Ante-Mortem Inspection Fees – The following fees apply for the inspection of
livestock/poultry prior to slaughter/dressing to determine presence of disease/abnormal
conditions.
SPECIES FEE / HEAD

Cattle P 7.50
Carabao / Buffalo P 7.50
Horse P 7.70
Swine P 5.00
Goat / Sheep P 5.00
Poultry (except Ostrich P 0.20
Section 3. Post-Mortem Inspection Fee – Post-Modem Fees for the inspection of the carcass
and the edible offal of animal/ poultry slaughtered/ dressed to detect the presence of lesions and
abnormalities.
Per Kilogram of Meat and Poultry - P 0.37
Section 4. Accreditation Fees – Accreditation Fees of Slaughterhouses, Poultry, Dressing

Plants, Meat Processing Plants, Meat Cold Storage, Meat and Meat Delivery Vans; for issuance
of Certificate of Accreditation to public and/ or private slaughterhouses, poultry, dressing plants,
meat processing plants, meat cold storage, meat conveyance after having been evaluated and
classified for purpose of standardization the following fees shall be collected.
CLASSIFICATION FEE
“AAA”Slaughterhouse/Poultry Dressing Plant / P 5,000.00/year
Meat Processing Plant
“AA” Slaughterhouse/Poultry Dressing Plant / P 5,000.00/year
“A” Slaughterhouse/Poultry Dressing Plant / P 5,000.00/year
Meat Cold Storage P 4,000.00/year
Meat Delivery Van P 3,000.00/year
Page - 89
Section 5. License Fee For Meat Handlers - The following fees apply for the services in
training, advisory and other relevant technological packages rendered to meat processors,
dealers, vendors, butchers, dressers and cutters, pursuant to Animal Industry Administrative
Order No, 9 Dated 28 October 1978.
a) CLASIFICATION / FEES TO BE COLLECTED
CLASSIFICATION FEE
Meat Shop Operator P 56.00
Butcher (Registered) P 45.00
Meat Processor P 45.00
Meat Dealer P 56.00
Meat Vendor / Stall or Shop P 56.00
Dresser (Poultry) P 45.00
Cutter P 45.00
Lechon Dealer P 45.00
Hide Dealer P 45.00
b) REQUIREMENTS - The requirements for issuance of license of meat handlers are as

follows:
1) Two (2) pcs. 1x1 picture of hand
2) Health Certificate issued by the City Health Office (CHO)
3) Duly Accomplished Application Form
4) Seminars on proper Meat Handling (to be conducted by the CVO);
5) Police Clearance (for Butchers Only)
Section 6. Slaughter Fees – the following fees shall be collected:
a) CLASSIFICATION / FEES TO BE COLLECTED
CLASSIFICATION FEE
a) HOG/GOAT/SHEEP
Slaughter Permit Fee P 9.00
Slaughter Fee P 18.00
Coral Fee P 7.00
Ante-Mortem Fee P 5.00
Post-Mortem Fee P 0.37/kg dressed wt
Delivery Fee P 25.00
Vet. Inspection Fee P 7.00
b) CATTLE/CARABAO/HORSE
Slaughter Permit Fee P 14.00
Slaughter Fee P 32.00
Coral Fee P 11.00
Ante-Mortem Fee P 7.50
Post-Mortem Fee P 0.37/kg dressed wt.
Delivery Fee P 35.00
Vet. Inspection Fee P 9.00
Page - 90
b) Before issuing the permit for the slaughter of large cattle, carabao and horse, the City
Treasurer or his duly authorized representative shall require, for branded large animals,
the production of the certificate of ownership if the owner is the applicant or the original
certificate of ownership and the certificate of transfer showing the name of the person
applying for the permit if he is not the original owner.
c) If the applicant is not the original owner, and there is no certificate of transfer made in
favor, one such certificate shall be issued and there is no certificate of transfer shall
require such advance as will be satisfactory to him regarding the ownership of animal for
which permit to slaughter has been requested. For unbranded large animals of the
required age, the necessary owner and the transfer certificates shall be issued and the
corresponding fees collected before the slaughter permit is granted.
Section 7. Veterinary Health Certificate – There is hereby imposed a veterinary certificate fee
for every livestock, castle and fowl to be transported to other municipalities which shall be paid
to the City Treasurer in accordance with the following schedule to wit:
CLASSIFICATION FEE
Hog / Goat P 20.00 / head
Cow P 60.00 / head
Carabao P 60.00 / head
Horse P 60.00 / head
For every jeep P 50.00 / head
Elf P 100.00 / head
Forward P 150.00 / head
Section 8. Registration; Licensing; Fees – the following shall be observed:
a) REGISTRATION – All farmers and other individuals, except dealers and handlers,
engaged in livestock trading shall register with the market for proper identification, for
which they shall be issued an official identification card before admission within the
market premises.
b) LICENSING – All dealers and handlers shall be required to secure a license from the
CVO before they will be allowed to engage in trading activities within the market
premises. Any person desiring of such License shall apply with the Chief of Business
Permit and Licensing Office.
Page - 91
c) FEES – The following shall be collected from farmers, dealers and handlers involved in
the local livestock industry.
CLASSIFICATION FEE
Entrance P 20.00
Yardage – this shall be based on a per kilo live P 0.50 / kilo
weight of the animal sold at the Market Cattle,
Carabao, Horse, Hog, Goat, and Sheep
Ownership Certificate P 50.00
Transfer of Ownership Certificate P 50.00
Registration of Private Brand P 100.00
Inspection Fee – Inclusive of veterinary health
certificates if animals are to be transported
within the province and veterinary shipping
permits if animals are to be transported outside
the province.
- Small animals (goat, sheep, etc.) P 15.00
- Large animals (cattle, carabao, horse) P 60.00
- Poultry/ Fowls P 1.00
- Fighting cocks P 38.00
- Hog P 38.00
Section 9. Registration Fee For Livestock Business – There are hereby imposed fees or
charges from any person with the business of livestock.
CLASSIFICATON FEE
1) Swine
5-10 sow level P 100.00

11-50 sow level P 200.00
50 and above P 500.00
2) Poultry
1,000-10,000 P 200.00
11,000-100,000 P 500.00
101,000.00 and above P 700.00
Section 10. Livestock Trading Post/Center – a Livestock Trading Post/Center is hereby

established at the San Carlos Livestock Auction Market located at the Slaughter Compound, San
Pedro St., San Carlos City.
The Livestock Trading Post/Center shall:
a) serve as an equalizer to unscrupulous livestock traders and middlemen who take

advantage of the even fluctuating or unstable price of livestock especially during lean
month and particularly to hog/swine industry.
b) supervise the buying in of hogs, goat and cattle from backyard farmer/raiser of the city
primarily and of other nearby towns/municipalities.
Page - 92
All sizes and age of livestock will be catered and sold to local market-meat vendors, walk-in
consumer with occasions and in bulk to livestock traders/dealers and or to existing meat
processing plant. Provision for concentrate mount with steel railings light, water, office and
fixtures and weighing scale with built-in crate as provisions to meet requirements will be erected
and supplied. There shall be a P1.00 - P 2.00/kilo mark-up selling price of the trading post from
the prevailing price.
The livestock/ cattle mentioned in the preceding section shall not be allowed to be transported if
the owner or anyone in charge/possession thereof fails/refuses to pay the corresponding
Veterinary Certificate Fee at the Office of the City Treasurer. An Official Receipt shall be issued
evidencing such payment.
Section 11. Hauling/Transportation Fee – the following fees shall be prescribed:
Kind of Meat/Meat Origin Destination Transportation/Hauling

Product
Beef/Carabeef City Abattoir City Market P35.00/head

“ City Abattoir Calasiao P100.00/head
“ City Abattoir Urbiztondo P100.00/head
“ City Abattoir Malasique P100.00/head
“ City Abattoir Basista P100.00/head
“ City Abattoir Bayambang P150.00/head
“ City Abattoir Mangatarem P150.00/head
“ City Abattoir Sta. Barbara P150.00/head
“ City Abattoir Dagupan P150.00/head
“ City Abattoir Binmaley P100.00/head
Pork City Abattoir City Market P25.00/head

“ City Abattoir Lingayen P100.00/head
“ City Abattoir Labrador P150.00/head
“ City Abattoir Aguilar P200.00/head
“ City Abattoir Sual P200.00/head
“ City Abattoir Asingan P200.00/head
“ City Abattoir Rosales P150.00/head
Goat City Abattoir City Market P15.00/head
ARTICLE 19
INJURY OR DAMAGE CAUSED BY ANIMALS
Section 1. The City Government of San Carlos (Pangasinan) hereby imposes a penalty on owners
of animals, which caused injury or damage to other persons or property.
a) IN CASE OF DAMAGE TO PROPERTY – the indemnity shall be paid by the

owner/possessor of animals based on the extent of the actual damage caused on the said
property.
Page - 93
b) In cases of INJURY SUSTAINED BY CERTAIN INDIVIDUALS, the following shall

govern:
1) In cases where the ownership of the animals has been duly established, the injured
victim shall immediately be entitled to receive financial compensation from
owner/possessor of animals for their medication.
2) When the injury sustained by the victim requires medical attendance or confinement
for a certain number of days, the owner of the animal shall also be required to pay for
the loss income of the victim during the period when he/she is not working.
The injured victim must secure a medical certificate from any licensed physician in support of
his/her claim and/or pay slip or certification from the employer in case of payment of income
loss.
If the owner of the animal refuses, without justifiable cause, to pay the expenses necessary for
the medication of the victim or pay for damaged caused to personal property, the victim, assisted
by a CVO official, shall institute appropriate charges in court to enforce his/her claim.
Filing and/or payment of claims, pursuant to this measure, is without prejudice or shall not
constitute a bar in filing similar claims under existing laws.
In the event any animal consecutively causes or is reported and recorded to have caused severe
injury to a person or another animal several times within a year, or is regarded as “vicious and
dangerous”, the CVO may recommend that such animal be declared as a menace to public
health and safety and shall so inform the City Health Office, who in turn shall file the
appropriate charges in court before the City State Prosecutor.
If the court finds the animal to be a menace to public health and safety, the CVO, upon order of
the Court, shall impound, hold and humanely destroy the animal unless the owner can show to
the Court good cause why the animal should not be destroyed.
ARTICLE 20
ANIMAL IMPOUNDMENT, QUARANTINE AND DISPOSITION
Section 1. Impoundment- Any animal engaging in an activity or existing in a condition

prohibited by the provisions of this Ordinance shall be taken up and impounded by the CVO.
Any person may take up and deliver or cause to be taken up or delivered to the CVO any stray
animal found on any public place or upon that person’s private property within the City. Said
person shall immediately thereafter give Notice thereof to the CVO, which shall thereupon hold
and dispose of said animal in the same manner as through said animal had been found astray and
impounded.
a) PERIODS OF IMPOUNDMENT – All shall be kept by the CVO for a period of FIVE
(5) DAYS, unless redeemed within such period. Calculation of the 5-day impoundment
period shall commence from the date of apprehension and shall include Saturdays,
Sundays and Holidays.
b) NOTICE OF IMPOUNDMENT – The CVO shall give notice to the owner of the
animal to be impounded, if such information is available on record. Otherwise, the CVO
shall cause the advertisement of the impoundment in conspicuous area within the
perimeter where the animal was found. Expenses or costs for the advertisement shall be
charged to the owner.
Page - 94
c) REDEMPTION – The owner of any animal impounded or taken into custody, may at
anytime before the disposition thereof, redeem the same by paying all accrued fees and
corresponding charges, and in the absence of compulsory registration papers, relevant
expenses thereof.
Section 2. Quarantine – Any animal falling into one or more of the following categories shall be
isolated or quarantined at the place and under the conditions prescribed by the City Health Office
and pertinent National Laws and Regulations.
a) Known rabid animals;

b) Suspected rabid animals;
c) Animals which have bitten or otherwise exposed a human being to rabies or suspected
rabies;
d) Animals which have been bitten by a known or suspected rabid animal or have been in
intimate contact with the same.
Section 3. Disposition – Any animal held in custody which is not reclaimed by its owner within
the 5-day period from date of apprehension shall be deemed abandoned and may be disposed of
by the CVO through adoption or euthanasia, provided, however that if said animal is dangerous
to retain or is suffering excessively from contagious and highly communicable disease either to
humans or animals, in which case, it may be forthwith humanely destroyed.
Section 4. Adoption Days – for the impounded animals, adoption days shall be from Mondays to
Fridays, except during holidays, starting from 9:00AM to 12:00NN at the CVO, in the presence
of a representative of the Office of the City Treasurer.
Section 5. Voluntary Surrender Of Animal/S – for a justifiable reason, an animal may be

voluntarily surrendered by owner, which shall be deemed abandoned and need not to impounded
and kept by the CVO for any minimum period of time. It may be disposed of by the CVO for a
prescribed fee.
ARTICLE 21
ANIMAL SHOW, EXHIBITION PARADE AND/OR COMPETITION
Section 1. Securing Permit/License – Any show, exhibition parade and/or competition featuring
animals shall be required to secure the necessary permits/license from the CVO, prior to
performance and/or promotion within the City. Organizers and/or promoters of such shows shall
secure the permit from the CVO seven (7) days prior to the scheduled event.
Section 2. Registration Fee - A Registration Fee of One Thousand Pesos (P1,000.00) shall be
paid by organizers and/or promoters.
Section 3. Other Conditions – the following shall be observed:
a) Owners of participating animals shall be required to submit to the CVO, a copy of their
animals’ certificate/s of vaccination from a duly licensed Veterinarian on the day of the
actual show.
b) A representative from the CVO and a licensed veterinarian shall be present during the
show date to ensure that no animal shall be allowed into the show ring to participate
without the valid certification.
Page - 95
c) For failure to comply with the provisions of this Article , the following penalties shall
apply;
1) For the ORGANIZER/PROMOTER: Upon conviction by competent court, a fine of
Five Thousand Pesos (P5,000.00) or an imprisonment of not more than six (6)
months or both, at the discretion of the Court.
2) For the ANIMAL OWNER: Impoundment of the subject animal until such time that
a valid vaccination certificate is presented. Redemption charges of Five Hundred
Pesos (P500.00) shall be imposed.
ARTICLE 22
OTHER PROHIBITED ACTS
Section 1. Prohibited Act/S –
a) It shall be UNLAWFUL for any person to torture any animal, to neglect to provide
adequate care, sustenance or shelter, or maltreat any animals or to subject any dog or
horse to dogfights or horse fights, kill or cause or procure to be tortured or deprived of
adequate care sustenance or shelter, or maltreat or use the same in research or
experiments not expressly authorized by the Committee on Animal Welfare.
b) The killing of any animal other than cattle, pigs, goats, sheep, poultry, rabbits, carabao,
horse, deer and crocodiles is likewise hereby declared unlawful except in the following
instances:
1) When it is done as part of the religious rituals of an established religion or sect or
ritual required by ethnic custom of indigenous cultural communities: however,
leaders shall keep records in cooperation with the Committee on Animal Welfare;
2) When the pet animal is afflicted with an incurable communicable disease as
determined and certified by a duly licensed veterinarians;
3) When the killing is deemed necessary to put an end to the misery suffered by the
animal as determined and certified by a duly licensed veterinarian;
4) When it is done to prevent an imminent danger to the life or limb of a human being;
and
5) When done for the purpose of animal population control;
6) When animal is killed after it has been used in authorized research or experiments;
and
7) Any other ground analogous to the foregoing as determined and certified by a
In all the above mentioned cases, including those of cattle, pigs, goats, sheep, poultry, rabbits,
carabao, hones, deer and crocodiles, the killing of the animals shall be done through humane
procedures at all times.
c) The use of air guns, pistols and other trapping equipments for hunting birds and other
winged animals is prohibited within the City of San Carlos.
d) No person or entity shall be allowed possession of wildlife or exotic animals, unless a
clearance from the Secretary of the DENR or his/her authorized representative is first
obtained.
A wildlife and/or exotic animal taken into custody by the CVO shall not be deemed
impounded. Such animal need not be retained for any minimum period of time, but shall
be surrendered immediately to the Wildlife Rescue Center of the Department of
Environment and Natural Resources (DENR), unless said animal is dangerous or
suffering excessively from contagious and highly communicable disease either to humans
or animals, in which case it may be forthwith humanely destroyed.
Page - 96
Any person or entity who wishes to possess a wildlife and/or exotic animal shall first
secure a clearance from the CVO. Failure to secure a clearance from the CVO shall be
penalized. The wildlife and/or exotic animals impounded by the CVO shall be
immediately turned over to the Wildlife Rescue Center of the Department of Environment
and Natural Resources (DENR) for safekeeping and proper custody. The same penalty
shall likewise be imposed to those owners or operators of entities who shall negligently
abandon the care and custody of the wildlife and/or exotic animal.
e) Straying or roaming of animals in public places, streets or plaza is prohibited. Animal

that is roaming beyond/off the premises of the owner or the legal guardian without their
presence or control is prohibited and may be impounded, except for the following
reasons:
1) While such animal (esp. dog) is actively engaged in a organized obedience/training;
2) While such dog is being exhibited at an approved show or other authorized event;
3) While such dog is being used for hunting purposes; and,
4) A Police dog in the performance of its duties.
FEE FOR DOG PICK-UP – A fee in the amount of Two Hundred Pesos (P200.00)
shall be imposed on dog owners for the pick-up of their stray or roaming pets.
f) It shall be unlawful for any person owning or having control or custody of any dog to
permit the animal to urinate or defecate in public upon the property of another within the
City.
Any person taking an animal in public or upon the private property of another should
carry at all times a bag or suitable receptacle and instruments for the removal and
disposal of animal feces except in the case of a disabled person in the company of a dog.
Dog Owners taking there pets out for a walk or on strolls or exercise shall ensure that
their dogs are properly restrained with a leash of Two (2) meters long and properly
muzzled.
g) The dumping of carcass of dead animals such as dogs, pigs, cats, rats, among others in
drainage, canals, rivers, and other waterways strictly prohibited including all public
places such as roadways sidewalks, publicly-owned vacant lots, etc.
Owners of dead animals are required to properly bury/dispose of their pet’s carcass,
either within their premises or avail of the facilities of the animal cemetery. Proper
disposal of animal carcass may also be coordinated with the Waste Management Unit of
Services Office after paying the prescribed fee.
A portion along the Material Recovery Facility, Brgy. San Pedro will be declared as a
public cemetery for dead animals.
h) Intentional and malicious introduction of poisonous substance/chemical to animal is

strictly prohibited. Offender shall pay in full amount the market value of the said subject
animal/s and shall be penalized accordingly. Furthermore, the owner of any provoked
animal which subsequently resulted to harming/endangering the life of supposed victim is
not liable to damage and medical expenses unless the said animal is stray or off the
premises/property of the owner.
i) No person shall caused or allow an animal to be overdriven, overload, overworked,

tortured, tormented, cruelly beaten, mutilated or unlawfully killed inflicted unnecessary
cruelty.
Page - 97
In all the above mentioned cases, including those of cattle, pigs, goats, sheep, poultry,
rabbits, carabaos, horses, deer and crocodiles the killing of the animals shall be done
through humane procedures at all times. For this purpose, human procedures shall mean
the use of the most scientific methods of killing of animals, that is, lethal injection.
j) It shall be unlawful for a person to oppose, resist or otherwise interfere with the CVO or
CMIU or any Animal Control Officer or any of his authorized deputies in the
performance of his/her official duties.
Section 2. Citation Ticket – Any person found violating any of the provisions of this Ordinance
shall be warned and given a Citation Ticket. Violator/s shall undertake corrective measures
within the prescribed period stated in the Citation Ticket.
In case of failure or refusal to undertake corrective measures and/or pay the corresponding fine
cited in the ticket within the specified period, the City Mayor shall direct the City Legal Office to
initiate, within twenty-four (24) hours from expiration of the period prescribed in the Citation
Ticket, appropriate legal actions against the violator with the City Prosecutors Office.
ARTICLE 23
PENALTIES
Section 1. Penalties - Any person found violating any of the provisions of this Ordinance shall,
upon conviction by a competent court, be punished by:
FIRST OFFENSE
a) An imprisonment of not less than thirty (30) days but not more than three (3) months; or
b) A fine of not less than Five Hundred Pesos (P 500.00) but not more than One Thousand
Pesos (P1,000.00); or
SECOND OFFENSE
a) An imprisonment of not less than three (3) months but not more than six (6) months; or
b) A fine of not less than Two Thousand Pesos (P2,000.00) but not more than Three
THIRD OFFENSE
a) An imprisonment of not less than six (6) months but not more than one (1) year; or
b) A fine of not less than Four Thousand Pesos (P4,000.00) but not more than Five
In addition to the above penalty, the business license/permit issued shall be automatically
revoked or cancelled.
Page - 98
However, the offender MAY OPT to pay VOLUNTARILY the amount of penalty
corresponding to his/her violation in order to avoid prosecution in court. He/she may pay the
applicable amount to the Office of the City Treasurer and a corresponding receipt shall be
issued evidencing his/her payment.
Page - 99
TITLE 2
THE ANTI-RABIES ACT OF
SAN CARLOS CITY (PANGASINAN)2
Section 1. Title – This Ordinance shall be known as the "THE ANTI-RABIES ACT
OF SAN CARLOS CITY, PANGASINAN"
Section 2. Definition Of Terms – as used in this Ordinance, the following terms

shall mean:
Dog – An animal that belong to the canine family (Scientific name: Canis familiaris).
Purebred Dog – belongs to a group of unmixed lineage or without admixture of
breed.
Upgraded - improved mixture of different breed of dog commonly known as
mongrel.
"Askal" – a colloquial name for local native or low grade dog, literally mean asong
kalye or street dog.
Owner - Any person, who owns or cares for a pet animal, or any person who dwells
in or occupies any building or residential unit where the said animal is kept.
Dog Registration Tag – LRPCC issued tag for locally registered dog, a pre-requisite
to rabies vaccination.
Stray dog – A dog without an owner or one whose system of care is not in
accordance with regulation pertaining to this ordinance.
Vaccination – The administration of proper vaccine to human and animals.
Dog Vaccination Tag – NRPCC assigned, shape and colors varies every year for
easy identification of vaccinated to unvaccinated dog.
Program – Local Rabies Prevention and Control Program.
Council – Local Rabies Prevention and Control Council.
Section 3. Creation Of Local Rabies Prevention And Control Council (LRPCC) -

There shall be created a Local Rabies Prevention and Control Council (LRPCC) with
the City Mayor as Honorary Chairman, who shall lead, recommend and assist in the
formulation of policies and guidelines on all matters pertaining to rabies prevention
and control measures. The LRPCC or their duly designated permanent alternate with
their specific duties and functions as follows:
a) City Mayor - Honorary Chairman

1) Approves policy guidelines that provide the right direction toward the
attainment of goals and objectives.
2) Recommends the appropriation of funds for the implementation of
programs, projects and activities.
3) Conducts regular committee meeting.
4) Decides with finality on all matters pertaining to the program.
5) Sees to it that the lRR of RA 9482 is properly implemented and adopted for
use of the City Government of San Carlos, Pangasinan.
b) City Veterinarian - Chairman

1) Implements, supervises and monitors the activities and projects of the
LRPCC in compliance with Republic Act 9482 and its IRR.
2) Handling and evaluates dogs and other possible rabies infected animal that
bite humans.
2
Ordinance No. 35-09 and Republic Act No. 9482 (The Rabies Act Of 2007)
Page - 100
3) Formulates complimentary measures that will reduce rabies cases in the

city.
4) Submits report to and coordinate regularly with the Provincial as well as
Regional and National Rabies Prevention and Control Committee
(NRPCC).
5) Advises the City Mayor as the Honorary Chairman on all matters
pertaining to the improvement of the LRPCC program.
6) Ensures that IRR of RA 9482 as well RA 8485 also known as The Animal
Welfare Act of 1998 is properly implemented.
7) Performs such other functions related to the Program as may from time to
time to be issued by higher authorities.
c) City Health Officer - Co-Chairman

1) Acts as a frontline in undertaking activities that may reduce human rabies
cases in the city.
2) Handles dog bite victims, and establish Animal Bite Treatment Center
(ABTC).
3) Conducts seminars on "Rabies and Proper Handling of dog bite Victims"
together with the City Veterinary Office.
4) Complies with and implement IRR of RA 9482 especially provisions on
Section 6B(l) to (7).
d) MEMBERS
1) The Division Superintendent of Schools/District Supervisors

a) Instructs the teachers to incorporate the topic "Rabies" as approved by
the NRPCC in the school curriculum.
b) Participates in reducing rabies cases by allowing the pupils and teachers
to attend rabies seminars in schools and encourage "Responsible Pet
Ownership".
c) Complies with and implements RA 9482 especially provisions on
Section 6C (1) to (4).
2) The President, Liga ng mga Barangay

a) Implements the LRPCC program in all Barangays of the City and report
such to the council.
b) Strictly enforces and monitors dog leashing and confinement in all
barangays
c) Facilitates the conduct of mandatory routine census to update dog
population in all barangays.
d) Adopts measures on compulsory dog registration, vaccination and
impounding of stray animals.
e) Encourages the populace not to resort to "Tandok" as remedy to dog
bite incidents.
f) Prohibits the trade of dog for meat, selling of dog meat and carcasses,
dog farming, and/or slaughtering of dog for commercial consumption to
strictly penalized offenders.
g) Includes in the Liga ng mga Barangay Regular Meeting Agenda the
Local Rabies Prevention and Control Program and reports of
accomplishment of BRPCC to disseminate the Program goals and
objectives, and get the consensus of the Barangay Chairmen whenever a
decision is necessary.
Page - 101
h) Find measures in order to improve the overall performance of each

barangay in the implementation of the program, to include incentives as
well as penalties for the best and worst barangays in the implementation
of the program.
i) Spearheads the "Search for Best Barangay in Rabies Prevention and
Control".
3) The Chief, PNP, San Carlos City, Pangasinan

a) Formulates and implements measures that will totally remove all stray
dogs in the city.
b) Disseminates information and adopts measures on dog registration and
vaccination.
c) Leads in the enforcement and provides assistance and security to
LRPCC during stray dog control.
d) Participates and assists the committee in the proper implementation of
the program.
e) Assists in dog population control.
4) The City Legal Officer

a) Attends to and resolves all disputes, complaints or grievances that may
arise in relation to the implementation of the program.
b) Recommends penalties to violators in accordance with the existing
laws.
c) Initiates and exhausts all means for amicable settlement between the
opposing parties or individuals.
d) Sets case hearing and notify the concerned individuals of the schedule.
e) Recommends pertinent strategies for the improvement of the program.
Section 4. Duties And Functions Of The Council - The Council shall:
a) undertake the planning, implementation and monitoring of all its programs,

projects and activities in coordination with the National Rabies Prevention and
Control Committee (NRPCC) and all concerned government agencies, and
Non-Government Organizations (NGOs) with the end in view of eradicating
and/or neutralizing the threat of rabies against the population and in line
thereto may create technical working group which shall likewise be multi-
sectoral or multi-agency for the purpose of assisting the committee.
The City Veterinary Office shall act as the Secretariat for the Council. The
secretariat shall be responsible among others in the sending of' notices,
keeping all minutes, records, and documents relative to the meeting or
deliberation of the committee, and submission of reports to NRPCC,
forwarding of list of violators to the City Legal Office, San Carlos City,
Pangasinan, for appropriate legal actions.
b) on common consensus, schedule a regular meeting during the initial year of

implementation of the Local Rabies Prevention and Control Program and
every quarter of the succeeding year; however a special meeting may be called
whenever necessary.
c) establish the appropriate organizational structure and internal rules governing

its operation and management to ensure orderly, consistent and full
cooperation of its members effective immediately.
Page - 102
d) formulate its program and recommend additional rules and regulations in

coordination with the NRPCC, as maybe necessary in the implementation
thereof.
e) be responsible for the following:
1) Identify activities, projects and priority areas for rabies elimination.
2) Prepare and recommend the work and financial plan for the Program for
inclusion in the City Veterinary Services budget proposal under the
General Appropriation Act.
3) Identify other sources of funds and authorize receipt of grants/donations to
support the implementation of the program.
4) Recommend the operational budget of the Council and its Secretariat for
inclusion in the annual appropriations of the City Veterinary Services.
5) Monitor the activities contained in the Program by the participating
agencies and organization.
6) Recommend and coordinate the conduct of researches on rabies, its
prevention, control and eradication in coordinate with other agencies.
7) Recommend the rabies-free areas to the NRPCC for the joint declaration of
the DA and DOH.
8) Conduct a local performance evaluation annually or as deemed necessary
and assess if the objectives of the program were achieved. Corollary, it
shall prepare the local annual report.
9) Enforce the apprehension of dog and dog impounding to eliminate stray
dogs.
f) conduct Information Dissemination Campaign to discourage the community in
seeking the services of quack doctor, (''manunupsop and magtatandok") as
treatment for Rabies.
g) conduct "Search for Best Barangay in Rabies Prevention and Control
Program" to assess or evaluate if the objective of the program is achieved.
h) identify "rabies risk" barangays or areas within the city.
Section 5. Creation Of Barangay Rabies Prevention And Control Committee -

Effective immediately, there shall likewise be created in every barangay a Barangay
Rabies Prevention and Control Committee (BRPCC) who shall implement the
program activities in the barangay, the LRPCC shall oversee the proper
implementation and monitoring of activities of the BRPCC to be composed of the
following:
a) Punong Barangay - Chairman

1) Appoints the Barangay Rabies Coordinator preferably from Barangay
Health Emergency Rescue Team (BHERT) of the City Health Office
(CHO).
2) Implements and supervises census of animals every first quarter of the year
to be submitted to the office of the City Veterinary Services Office on the
last office day of February annually.
3) Strictly implements, supervises and monitors rabies program and activities
such as dog registration, immunization and education information
campaign in the barangay.
4) Calls and conducts regular BRPCC meeting.
5) Strictly enforces dog leashing and confinement of stray dogs.
6) Formulates measures and control of stray dogs or dog impounding to raise
revenue.
7) Accommodates and assists LRPCC, veterinary and health personnel during
conduct of rabies vaccination and other related activities.
Page - 103
8) Submits report of accomplishment of rabies to the LRPCC.

9) Sees to it if those penalties to violators under existing laws are properly
enforced.
b) School Principal- Vice Chairman

1) Assists in the conduct of Information and Education Campaign (lEC) on
"Responsible Pet Ownership" in the barangay·
2) Sees to it that the approved topic "Rabies" is incorporated in the teacher's
lesson plan for the students.
3) Motivates students, parents Teachers Association (PTA) and the public to
attend seminars on "Responsible Pet Ownership" and other related
activities conducted by the LRPCC and BRPCC.
4) Encourages students to report all dog bite incidents to BRPCC, LRPCC, to
their parents and school authorities to prevent and control the occurrence of
rabies.
5) Participates in the conduct of mass registration and vaccination.
c) Barangay Secretary
1) Formulates measures for the efficient census of dog population.
2) Assists the City Treasurer's representative to register and issues official
receipt and registration certificates to dog owners.
3) Keeps all records of census, registration and vaccination of dog.
4) Accompanies the Veterinary and Health personnel in the conduct of rabies
campaign.
5) Takes and prepares minutes of the BRPCC meeting.
6) Prepares and ensures sending of meeting notices, violations, etc. to
concerned individual or party.
d) Barangay Rabies Coordinator

1) Gathers rabies updates, including dog biting incidents in the barangay and
submits reports to the LRPCC.
2) Coordinates with the barangay residents, BRPCC and LRPCC to facilitate
and enhances the implementation of the program. .
3) Accompanies the City Veterinary and Health Office during the conduct of
any rabies related activities.
e) The Barangay Councilors - (Committee Chair on Agriculture or Health)

1) Facilitate the dissemination of information about mandatory registration
and vaccination schedule in the barangay.
2) Implement measures and assist in the conduct of dog population survey
and submit it to the Barangay Secretary who will compile the same for later
submission to the City Veterinary Services Office.
3) Assist in the development and monitoring of program implementation.
f) Chief of Barangay Tanod

1) Enforces the apprehension and containment of stray dogs in the barangay.
2) Mans the temporary dog confinement facilities with the direct supervision
of the Barangay Chairman as Chair of the BRPCC.
3) Upkeeps temporary dog confinement facility as provided by the Animal
Welfare Act or RA 8485.
The BRPCC shall conduct regular monthly meeting and may call special meeting
when necessary. The presence of at least 4 members including the chairman shall
constitute a quorum.
Page - 104
The BRPCC shall identify activities, projects and priority areas for rabies elimination
and shall conduct a BRPCC performance evaluation annually or as deemed necessary
and assess if the objectives of the program were achieved. Corollary, it shall prepare
the local annual report.
The barangay secretary shall take all records of the meeting to be submitted to
LRPCC for monitoring and recommendation.
The BRPCC shall prepare, propose and recommend work and financial plan for the
Program for inclusion in the barangay budget proposal under the General
Appropriation Act and shall allocate fund for the construction of temporary dog
confinement facility or pens in accordance with the standard set by the LRPCC in
their respective barangay IRA.
Section 6. Duties And Responsibilities Of Dog Owner – All dog owners shall
register their dogs to BRPCC within a period of three (3) months from the birth of
the puppy, after arrival or acquisition of such animal from another barangay or
person. In addition thereto they shall:
a) Have their dog/s regularly vaccinated against rabies and maintain a

registration card which shall contain all vaccinations conducted on their dog/s,
for accurate record purposes.
b) Submit their dog/s for annual mandatory registration.
c) Maintain control over their dog/s and not allow it to roam the streets or any
public place without a leash, and if necessary with muzzles.
d) Be a responsible owner by providing their dog/s with proper grooming,
adequate food and clean shelter.
e) Within twenty-four (24) hours, report immediately any dog biting incident to
the Concerned Officials for investigation or for any appropriate action and
place the dog under observation by a government or private veterinarian.
f) Assist the dog bite victim immediately and shoulder the medical expenses
incurred and other incidental expenses relative to the victim's injuries.
g) Report to the Office of the Punong Barangay through the BRPCC as well the
LRPCC cases of dog bite. death, loss, transfer to other owner of barangay, or
if the animal becomes ill or shows signs of rabies.
Section 7. Local Central Registry Office – The San Carlos City Veterinary Office
is designated as the central registry of all rabies related undertakings in the locality.
As such, all barangays in the city, including private clinics and private veterinary
practitioners conducting dog vaccinations, are directed to submit updated reports in
the office. No veterinarians shall vaccinate dogs without dog registration certificate
issued by the LRPCC.
Section 8. Dog Registration – There shall be a compulsory registration of all dogs in

the barangay. All dogs found within the city, including those that had been
previously registered and unexpired shall be registered at their respective barangay
office.
Section 9. Mandatory Registration Fee - A mandatory registration fee shall be

collected. The registration fee for mixed breed or "Askal" shall be FIFTY PESOS
(P50.00), while those of upgraded and purebred shall be ONE HUNDRED PESOS
(P100.00).
Page - 105
Seventy (70%) percent of the said amount shall be remitted to the City Treasurer's
Office while the remaining Thirty (30%) per cent shall remain in the barangay. This
shall constitute the Special Fund of the LRPCC and BRPCC to be used in
implementing this ordinance, respectively.
Section 10. Mandatory Dog Registration And Vaccination Certificate – The

LRPCC through the Barangay Secretary shall issue a Mandatory Dog Registration
and Vaccination Certificate to the animal owner.
Section 11. Permanent Dog Registration Tag – The LRPCC shall prescribe an
appropriate permanent Dog Registration Tag appropriately hang in a dog collar and
to be worn specially when in public places, in a leash for easy identification of
LRPCC registered dogs.
Section 12. Place Of Registration Of Dogs – Registration of dogs shall be done

only in the Local Veterinary Services Office of San Carlos City (Pangasinan) or in
particular barangay during scheduled mass registration and rabies activities where
the owner of the animals resides.
Section 13. Dog Immunization – There shall be a scheduled free mass anti-rabies
vaccination in every barangay for registered dogs giving priority in high risk areas.
Likewise, the Office of the City Veterinarian is open to conduct daily vaccination
from Monday through Friday to accommodate unvaccinated ones (one needle one
animal only).
Only healthy dog shall be vaccinated against rabies using vaccine registered and
licensed by the Bureau of Animal Industry (BAI). And no other entity
or group is allowed to conduct rabies mass vaccination without the consent and
authority of the LRPCC.
Section 14. Dog Vaccination Tag – Dog Vaccination Tag as assigned by the
NRPCC may be issued upon vaccination, in which the color and shape shall vary
from year to year to easily identify the vaccinated from unvaccinated animals.
Section 15. Information And Education Campaign – Rabies education and

"Responsible Pet Ownership" modules approved by the NRPCC for inclusion to
elementary and high school curriculum will be monitored by the LRPCC if properly
implemented.
Public lectures on "Responsible Pet Ownership" and rabies awareness will also be
conducted during public forum and extension services.
Rabies ads shall be flashed in local TV cable or aired in local radio station at regular
basis.
Section 16. The National Annual Rabies Consciousness Month; World Rabies
Day - The National Annual Rabies Consciousness Month shall be observed every
month of March and the World Rabies Day every September 28 and a city-wide pet
and dog show shall be conducted during City Celebration, particularly fiestas and
City day to encourage people's awareness on rabies and promote "Responsible Pet
Ownership".
Section 17. NRPCC approved Educational Reading Materials on Rabies shall be

distributed to different schools, public libraries and barangay halls.
Page - 106
Section 18. Provision On Quack Doctor ("Manunupsop” Or "Magtatandok") –

The City Government of San Carlos, Pangasinan shall conduct Information
Education Campaign against resorting to the services of quack doctors
("manunupsop" or "magtatandok") to stop the illegal practice of administering falls
cures and giving of unfounded pieces of advice on bite victims. Should the bite
victim die by reason of the treatment given by said quack doctors, (manunupsop" or
magtatandok"), the latter shall be held liable to the fullest extent in accordance with
existing laws.
Section 19. Dog Pound – A LRPCC approved withholding pen must be provided by
the BRPCC in every barangay which may serve as temporary shelter for BRPCC
apprehended dogs prior to collection for impounding in the city pound. The budget
for the construction of said BRPCC withholding pen shall be taken from the
barangay Internal Revenue Allotment (IRA) while the City Pound or Animal Shelter
Facility will come from the City Government of San Carlos, Pangasinan IRA or any
available source.
Section 20. Claiming Of Dogs From Barangay Collection Pen; From City Pound
– Dog owners shall have two (2) days within which to claim their animals from the
barangay collection pen. All unclaimed dogs after this period will be transferred to
the city pound and dog owners shall have two (2) days from confinement to claim
them. Beyond this time; the animal will be disposed either by adoption, euthanasia or
procurement by interested individuals. No dogs shall be sold/disposed/to be
slaughtered for food.
Section 21. Impounding Fee – The dog owner shall be liable to pay the
corresponding impounding fee in accordance with existing laws, ordinances, rules
and regulations.
Section 22. All vicious, temperamental and dangerous dogs must be humanely
disposed of under supervision of Animal Welfare Officer, in accordance with the
Animal Welfare Act and all existing laws, ordinances, rules and regulations.
Section 23. Slaughtering Of Dogs And Selling Of Dog Meat - Slaughtering and
selling of dogs for meat shall be strictly prohibited. As this may spread rabies and
other diseases especially if the said dogs are strays or of unknown origin.
Section 24. Slaughtering Of Dogs As Part Of The Religious Ritual Of An

Established Religion Or Sect – Slaughtering of dogs maybe allowed only as
provided in accordance with provisions of Animal Welfare Act of 1998 or RA 8485,
if it is humane and done as part of the religious ritual of an established religion or
sect or a ritual required by a tribal or ethnic custom of indigenous cultural
communities as in religious feast and offering and the like provided however, that it
must be coordinated first to the BRPCC.
Section 25. Killing Of Dogs; When Allowed – Killing of dog maybe allowed in the
following instances: a) when subject animals are afflicted with incurable disease as
determined and certified by a duly licensed veterinarian; with the aim to end the
suffering of the dog. b) for the purpose of population control, c) to prevent imminent
danger to human being and d) if used in authorized research and experiments as
provided for by the Animal Welfare Act of 1998.
Page - 107
Section 26. Pre-Exposure Management – A free pre--exposure anti-rabies vaccine

shall be provided and be maintained by the CHO on all individuals engaged in rabies
related activities particularly the City Health Rabies Coordinator and all personnel of
the Veterinary Services engaged in rabies prevention and control.
Section 27. Post- Exposure Management – A post exposure treatment shall be

given to any person bitten by a rabid animal at minimum expense or free subject to
the availability of stock, otherwise, the dog owner shall purchase the needed human
vaccine. As a pre-requisite in availing himself/herself of the free vaccine if available,
the victim must present as a proof, the resu1t of laboratory exam signifying that the
biting dog is positive for foreign bodies and a certification from City Social Welfare
and Development Office (CSWDO) of this city certifying that the victim and/or
owner is indigent. Further, dog owner must show five (5) updated dog registration
and anti-rabies vaccination certificates to attending City Health Physician every time
the dog owner will avail a dose of free human vaccine for the dog bite victim.
Section 28. In case the animal that has bitten or scratched a human is not available
for testing, the victim shall be regarded as having been exposed to a rabid animal,
thus in urgent need of preventive vaccination measures.
Section 29. Preventive Vaccination – A vaccinated dog that bites a human shall still
be observed for a period of fourteen (14) days while the victim shall undergo
preventive vaccination. The preventive vaccinations maybe stopped if the suspect
dog lives after the observation period at the discretion of the attending physician.
Section 30. A dog that has bitten human shall not be vaccinated, killed or
euthanized within the 14 days observation period. In cases when it deemed necessary
to vaccinate or kill the animal, the attending veterinarian must get permission from
the committee.
Section 31. When an unvaccinated dog is bitten by a confirmed rabid animal, it shall
be euthanized immediately and disposed of properly. No tissues or secretions from a
clinically rabid animal should be used for human or animal consumption.
Section 32. Reporting Of Rabies Cases And Surveillance System – It is the duty
of the dog owner and the victim to report all dog biting incidence to the City
Veterinarian and City Health Officer or to any licensed veterinarian or physician for
proper guidance within 24 hours after the incident. The physician will treat the bite
victim, while the veterinarian handles the biting animal. Should the dog die during
the observation period of 14 days, the dog owner shall immediately submit the dog
for rabies examination.
Section 33. Investigation Of Dog And Human Rabies Cases - The Local
Veterinary and Health Office shall conduct a thorough investigation on all incidences
of dog and human rabies cases and submit reports to NRPCC and copy furnish for
DA and DOH, respectively.
Section 34. Assessment of Rabies Incidence – To assess the extent of rabies

incidence in the locality, veterinarians, owners and operators of medical health
facilities, etc, shall likewise be a required to submit reports to the CHO and CVO.
Section 35. Residents in the barangay are also encouraged to report all suspected or
confirmed rabies cases in both human and in animals to BRPCC and LRPCC.
Page - 108
Section 36. Responsibilities Of The Dog Owner That Bite Humans - The dog
owner shall be liable to bring the victim to a doctor. In all dog biting cases, the owner
shall be liable to pay the 100% of all the expenses incurred during the period of
medication in cases of negligence or unprovoked bite cases. But in provoked cases,
the owner shall still pay only 50%, while the dog bite victim will pay the remaining
50% of the total expenses. Failure of the dog owner to assist the dog bite victim shall
be penalized in accordance with the penal provision herein imposed.
Section 37. Dog Control Measure - The BRPCC shall strictly implement mandatory
confinement or leashing of dogs. Stray dogs are prohibited and violators will be
penalized.
Section 38. The local Veterinary Office shall conduct mass neutering of male and
female dogs. Those that avail the program will be given an incentive by way of
giving fifty per cent (50%) discount on registration fee and other veterinary
assistance available to the City Veterinary Services.
Section 39. A "Search for the Best Barangay in Rabies Control Program" shall be
undertaken every year by the LRPCC. The guidelines for the contest shall be
provided by the council and the budget for the award and remuneration shall be
included in the annual budget of the City Veterinary Office and will be awarded
annually during City Day celebration or City Annual Fiesta, every 1st week of
January and every last week of April, respectively, as maybe declared by the Council
through a Memorandum.
Section 40. The LRPCC and BRPCC shall promote the advocacy that each
household shall maintain a maximum of three heads of dogs only, except for
registered dog breeders in order to provide better care by the owner to their pets and
as a way to control dog population in the community.
Section 41. Penalties – Upon conviction by a competent court, the following

penalties are hereby imposed:
a) Pet owners who shall fail or refuse to have their dog registered and immunized
against rabies shall be punished by a fine of Two Thousand Pesos (P2,000.00).
b) In case where an unvaccinated dog shall bite human, the dog owner shall be
liable to pay for the vaccination of the dog and the dog bite victim, including
other expenses that may be incurred.
c) A dog owner who shall refused to put his/her dog under observation after said
dog bad bitten an individual shall be meted a fine of Five Thousand Pesos
(P5,000.00) and/or subjected to imprisonment of not less than three (3)
months, at the discretion of the court.
d) A dog owners who shall refused to have his/her dog put under observation and
or do not shoulder the medical expenses of any person bitten by his/her dog
shall be meted a fine of Five Thousand Pesos (P5,000.00) and/or subjected to
imprisonment for one year, at the discretion of the court.
e) A dog owner who shall refuse to put a leash on his/her dog when it is brought
outside the house shall be meted a fine of Five Hundred Pesos (P 500.00) for
each count.
f) An impounded dog shall be released only to its owner upon payment of a fine
of not less than Five Hundred Pesos (P500.00) but not more than One
Thousand Pesos (P1,000.00).
g) Any person found guilty of trading dogs for meat shall be meted not less than
Five Thousand Pesos (P5,000.00) per dog and subjected to imprisonment for
not less than one year.
Page - 109
h) Any person found guilty of using electrocution as a method of euthanasia shall

be fined not less than Five Thousand Pesos (P5,000.00) per act and subject to
imprisonment for one year.
i) If the violation is committed by an alien, he or she shall be immediately
deported after service of sentence without further proceedings.
j) Any person/persons performing illegal practice administering treatment to dog
bite victims such as the quack doctors, known as ("manunupsop" or
“magtatandok") and the like shall be punished in accordance with existing
laws
k) Failure to notify the office of the Punong Barangay of the birth, transfer, loss
or bite incidence (especially when the animal becomes ill with rabies in the
observation period) shall be meted an additional fine of Five Hundred Pesos
(P500.00).
Section 42. Fifty per cent (50%) of the total amount that may be collected from all
penalties shall be remitted to the City Treasurer to constitute special fund of LRPCC
and the remaining fifty per cent (50%) shall accrue to the special fund of BRPCC.
Section 43. Appropriation - The amount of Three Hundred Thousand Pesos

(P300,000.00) is hereby appropriated consequently to implement this ordinance to be
taken from the Unappropriated Balance or any available fund in the Internal Revenue
Allotment (IRA) and or other funds however, such consequent appropriation shall
not affect the effectivity of this Ordinance. Thereafter, sums as maybe necessary for
its continued implementation shall be included in the Annual Budget of the City
Veterinary Office.

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Section 1. Title – This Ordinance shall be known as “THE VETERINARY CODE OF

Section 3. Objectives – This Ordinance:

f) CVO – City Veterinary Office, San Carlos City, Pangasinan

i) CITATION TICKET – document to notify an offender of a particular

a) Undertake the work plan of the CVO as mandated.

3) A disease control program for facility; and

l) Conduct field patrols, emergency response activities, impoundment of animals, issuance

a) Assist in the detection of animal diseases.

a) Attending Veterinarian – refers to a licensed veterinarian who is adept in poultry

Section 2. General Requirements – the following requirements shall be complied with:

Section 3. Housing – The following guidelines shall be observed:

Section 4. Space Allowances – the following guidelines shall be observed:

Section 5. Equipment – the following guidelines shall be observed:

Section 6. Lighting – the following guidelines shall be observed:

Section 7. Ventilation – the following guidelines shall be observed:

Section 8. Temperature – the following guidelines shall be observed:

a) For Newly Hatched Chicks

b) For Growing Adult Chickens

Section 9. Protection – the following guidelines shall be observed:

d) Poultry houses shall be provided with adequate fire-fighting equipment.

Section 10. Feeds – the following guidelines shall be observed:

Section 11. Water – the following guidelines shall be observed:

a) Freedom from injury and disease is a basic freedom of all animals.

Section 13. Health – the following guidelines shall be observed:

Section 14. Inspections – the following guidelines shall be observed:

Section 15. Management Practices – the following guidelines shall be observed:

c) Should it be necessary to dub the chickens, it shall be performed by competent operators

Section 16. Hatchery Management – the following guidelines shall be observed:

Section 20. Sale Of Chicken – the following guidelines shall be observed:

Section 21. Poultry Slaughtering – the following guidelines shall be observed:

a) Deputized Animal Welfare Officer – refers to a person deputized by the Bureau of

Section 5. Stunning And Slitting

a) Electrical stunning either by rod or water shall be used in poultry slaughter.

Section 4. Transport Of Slaughter Poultry

b) The transport vehicles should be designed and maintained so that:

Section 5. Monitoring / Surveillance Program And Certification By A Licensed

Section 6. Care And Welfare Of Slaughter Poultry

Section 7. Requirements And Presentation For Slaughter And Dressing Of Poultry

Section 8. Procedures In The Slaughtering And Dressing Of Poultry

a) It is the responsibility of the poultry dressing establishment operator to provide suitable

11) CARCASS SPIN WASHING. This shall be done by maintaining water at a

Section 9. General Principles Of Ante-Mortem Inspection

Section 10. Routine Ante-Mortem Inspection Procedures

Section 11. General Requirements Of Post-Mortem Inspection

Section 12. Routine Post-Mortem Inspection Procedures

Section 13. Diseases Or Defects That Warrant Condemnation

a) Diseases, defects or conditions that shall warrant OUTRIGHT CONDEMNATION at

15) Infectious chicken anemia

Section 14. Judgment At Admission Of Slaughter Poultry At The Poultry Dressing

a) A determination shall be made as soon as practicable to admit poultry birds or

Section 15. Judgment At Ante-Mortem Inspection

b) If at ante mortem inspection a disease or defect is diagnosed or suspected that if

Section 16. Judgment At Post-Mortem Inspection

5) MEAT SHOWING MINOR DEVIATIONS FROM NORMAL BUT FIT FOR

b) RETENTION OF MEAT FOR FURTHER INSPECTION. Meat shall be retained,

l) Licensed Veterinarian – refers to a person who graduated from an accredited veterinary

Section 2. General Requirements – the following requirements shall be complied with:

Section 3. Health Care – the following guidelines shall be observed:

Section 4. Breeding – the following guidelines shall be observed:

a) Mares shall be bred not earlier than 2 ½ lunar years of age.

Section 5. Stables – the following guidelines shall be observed:

a) Horsefighting shall be strictly prohibited.