{ ATTY. BEATA H O OBSIOMA, BSA, DVM, Ph.D. OIC, Deputy Executive - - PowerPoint PPT Presentation

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PHILIPPINES’ GMP/HACCP PROGRAM FOR THE MEAT SECTOR

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

OIC, Deputy Executive Director

NATIONAL MEAT INSPECTION SERVICE nmis_ded@yahoo.com; bea_nmic@yahoo.com

OUTLINE OF PRESENTATION:

• 1. Legislations and Regulations
• 2. NMIS Organizational Structure
• 3. Supply/Value Chain and Enforcement
• 4. Status of the Meat Safety & Quality

Assurance Program (MSQAP)

LEGISLATIONS:

Meat Inspection Code (Republic Act No. 9296, as amended)

• Sec. 44. The Secretary, by way of regulation, shall adopt

internationally recognized standards, recommendation, set

• f procedures or guidelines to further ensure the quality and

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

LEGISLATIONS:

Food Safety Act (Republic Act No. 10611)

• Sec. 7(e) Food business operators shall be

encouraged to implement a HACCP- based system for food safety assurance in their operations.

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

informed of codes and principles for good

• practices. Micro and small industries shall

be assisted to facilitate their adoption of such practices.

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

and collaborate with the regulatory authorities on action taken to avoid risks posed by the food product/s which they have supplied.

REGULATIONS:

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

NMIS Organizational Structure

Regional Technical Operation Centers (16 Regions) EXECUTIVE DIRECTOR

DED, Legal, Press Relations, MSQAP, Inspectorate

Central Office (8 Divisions)

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SOURCE DA, BAI, NMIS MEAT ESTABLISHMENT DA, NMIS, LGU MARKET NMIS, LGU END-USER NMIS

Foreign Supplier (HACCP) Domestic Producer (GAHP) Import

CS MPP

Export

M C P

SLH / PDP

Hotels Restaurants Institutions

Super Markets Retailers Public Markets CONSUMERS

PHILIPPINES’ MEAT SUPPLY/VALUE CHAIN

Hotels Restaurants Institutions

MEDIUM AND LARGE MEAT ENTERPRISES

MEIP FOR LOCAL GOVERNMENT UNITS

MARKETS – Private & Public MICRO AND SMALL MEAT ENTERPRISES

DRAFT REGULATIONS READY FOR SIGNATURE BY THE SECRETARY: GOOD HANDLING PRACTICES (GHP) for Micro and Small Enterprises:

• 1. Slaughterhouse (DA-AO No. 19)
• 2. Market Poultry Dressing
• 3. “Lechon” Processing (Roasted Piglets)

4.”Kambingan” Processing (Goat Slaughtering)

• 5. Micro & Small Scale Meat Processing

(Kitchen and Markets)

REGION 1 2 3 4A 4B 5 6 7 8 9 10 11 12 CARAGA CAR NCR Central Office

TOTAL

GMP Auditors 3 2 4 3 None 2 2 1 2 1 None 2 None 1 None 8 10

41

HACCP Auditors 1 None 3 3 1 None None 1 None 1 2 1 2 1 None 3 7

26

Director Auditors GMP Auditor GMP Auditor HACCP Auditor HACCP Auditor GMP Auditor HACCP Auditor HACCP Auditor HACCP Auditor GMP Auditor GMP = 4 HACCP= 5

STATUS OF THE MSQA PROGRAM

7 8 47 150 201 287 312 332 359 436 399 44 56 65 67 71 77 86 93 92 7 33 50 100 150 200 250 300 350 400 450 500 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 Year GMP CERTIFIED HACCP CERTIFIED

STATUS OF THE MSQA PROGRAM as of December 31, 2013

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