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

PHILIPPINES’ GMP/HACCP PROGRAM FOR THE MEAT SECTOR { ATTY. BEATA H O OBSIOMA, BSA, DVM, Ph.D. OIC, Deputy Executive Director NATIONAL MEAT INSPECTION SERVICE nmis_ded@yahoo.com; bea_nmic@yahoo.com

OUTLINE OF PRESENTATION: 1. Legislations and Regulations 2. NMIS Organizational Structure 3. Supply/Value Chain and Enforcement 4. Status of the Meat Safety & Quality Assurance Program (MSQAP)

LEGISLATIONS: Meat Inspection Code (Republic Act No. 9296, as amended) Sec. 44. The Secretary, by way of regulation, shall adopt internationally recognized standards, recommendation, set of procedures or guidelines to further ensure the quality and safety of meat and meat products. DA-AO No. 28 - Rule 44.1 – The NMIS shall pursue the adoption and implementation of HACCP-based meat inspection system in the whole process of production.

LEGISLATIONS: Food Safety Act (Republic Act No. 10611) Sec. 7(e) Food business operators shall be encouraged to implement a HACCP- based system for food safety assurance in their operations. Sec. 14(a) . . . They shall adopt, apply and be well informed of codes and principles for good practices. Micro and small industries shall be assisted to facilitate their adoption of such practices. Sec. 14(c) . . . They shall allow inspection of their businesses and collaborate with the regulatory authorities on action taken to avoid risks posed by the food product/s which they have supplied.

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

NMIS Organizational Structure EXECUTIVE DIRECTOR DED, Legal, Press Relations, MSQAP, Inspectorate Regional Technical Central Office Operation Centers (8 Divisions) (16 Regions)

PHILIPPINES’ MEAT SUPPLY/VALUE CHAIN SOURCE MEAT ESTABLISHMENT END-USER MARKET DA, BAI, NMIS DA, NMIS, LGU NMIS, LGU NMIS Import Hotels Restaurants CS Foreign Institutions Supplier (HACCP) Super Markets MPP CONSUMERS Retailers { Public Markets Export Hotels Domestic Restaurants Producer Institutions (GAHP) M SLH C / P PDP

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)

STATUS OF THE MSQA PROGRAM REGION GMP Auditors HACCP Auditors Director Auditors 1 3 1 2 2 None 3 4 3 GMP Auditor 4A 3 3 GMP Auditor 4B None 1 HACCP Auditor 5 2 None 6 2 None HACCP Auditor 7 1 1 8 2 None GMP Auditor 9 1 1 10 None 2 HACCP Auditor 11 2 1 HACCP Auditor 12 None 2 CARAGA 1 1 HACCP Auditor CAR None None NCR 8 3 Central Office 10 7 GMP Auditor GMP = 4 TOTAL 41 26 HACCP= 5

STATUS OF THE MSQA PROGRAM as of December 31, 2013 GMP CERTIFIED HACCP CERTIFIED 500 450 436 400 399 359 350 332 312 300 287 250 200 201 150 150 93 92 86 77 71 67 65 56 100 44 33 7 50 47 8 7 0 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 Year

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