NATIONAL MEAT INSPECTION COMMISSION

Handbook Guideline on Rules and Regulations

PRESIDENT FERDINAND E. MARCOS Who Made Possible The Implementation Of The National Meat Inspection System

AND TO: The FIRST LADY And GOVERNOR IMELDA R. M To Whom Improvement In The Quality Of Life In Metro Manila Is An Obsession

NATIONAL MEAT INSPECTION COMISSION HON. ARTURO R. TANCO JR. Secretary of Agriculture HON. MIGUEL M. ZOSA Assistant Secretary of Agriculture OFFICE OF THE COMMISSIONERS Dr. SALVADOR H. ESCUDERO III ....................................... Chairman Director, Bureau of Animal Industry Col. JUANITRO AQUIAS ........................................................... Member Philippine Constabulary, Armed Forces of the Philippines Dr. JACINTO DIZON ................................................................. Member Bureau of Health and Services Department of Health Dean SALVADOR H. ESCUDERO III ...................................... Member Dean, College of Veterinary Medicine University of the Philippines Atty. GERONIMO R. FLORES .................................................. Member Chairman, Veterinary Inspection Board Metro-Manila Dr. VICENTE G. MOMONGAN ................................................ Member Chairman, Animal Science Department College of Agriculture, University of the Philippines at Los Baos, Laguna Atty. CRISANTO P. PIPO ........................................................... Member Department of Local Government and Community Development Dr. GONZALO V. GARCIA Executive Director Dr. PRUDENCIO L. TAMAYO Deputy Executive Director

PREFACE
Present practices in handling slaughter animal and the products raise a number of unusual problems the most important is the rapid rate of deterioration of the products under local co.... of high temperature and humidity./ the basic requirements of...... inspection and preservation are either lacking or poorly implemented. Even under strict precautions, fresh meat will keep for one to two..... at the most. In the face of the current food shortage all over the..... the goal should be not only to optimize livestock precaution but...... prevent unnecessary wastes and make available every part of the normally considered edible for food. These guidelines approved by the Secretary of Agriculture tended primarily to upgrade the quality of meat handling include...... inspection and pave the groundwork in implementing the nations inspection system provided for in Presidential Decree No. 7 and of Instruction No. 16. Included in Part One of the text are plans, layouts and lo...... of slaughterhouses and stockyards, descriptions of basic equipment.....of materials used in constructions, requirements in relation to dr........ light and water, hygienic practises, procedures in ante- and post-n......inspection and post abattoir control, meat refrigeration and good keeping. Sketches with specifications have been incorporated. A section has been added o the importance of converting slaughterhouse wastes into valuable secondary by-products. Dead animals......other condemned meat can be processed into livestock and poultry...... and manure into biogas for heat, light and power. The sludge... organic fertilizer which is superior to compost prepared in the or......way. Adoption of these measures will materially help in maintaining sanitation thru control of pollution and reducing overhead expenses. In Part Two are found PD No. 7 and LOI No. 16, the compos..... functions, scope of authority and responsibility of the Commission, .........uation criteria for accreditation, certificates and official forms us..... applications, accreditations, meat inspection and other reports, ..... brands and provisions of the local tax code on fees and charges. NMIC Administrative Order No. 6, Series of Series of 1975, known as Inspection Regulations, is reproduced in Part Three. Incorporat...... the new regulations are poultry and rabbit meat itself and meat dishes.... to be hazardous to human health, refinements in professional inspection, judgement and disposal and penalties in cases of violations.

PART ONE

GUIDELINES ON MEAT HYGIENE, INSPECTION AND PRESERVATION