Question & AnswerQ&A (DA ADMINISTRATIVE ORDER NO. 9)
The purpose is to mandate the application of the Hazard Analysis Critical Control Point (HACCP) program in all NMIC accredited 'AAA' meat establishments to ensure the quality and safety of livestock and poultry products.
All NMIC accredited 'AAA' meat establishments are covered and required to adopt the HACCP program.
The Department adopts international standards, guidelines, and recommendations issued by the Codex Alimentarius Commission.
HACCP is a globally recognized set of procedures and standards designed to protect the production, manufacturing, and distribution of food from contaminants and other hazards present in the food production processes.
The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) have adopted HACCP as a basic sanitary or phytosanitary standard.
The NMIC is responsible for issuing guidelines for the implementation of the HACCP program and certifying meat establishments as compliant.
The order takes effect after its publication in two newspapers of general circulation.
The Department is mandated to ensure the quality and safety of livestock and poultry products and aligns with WTO member countries through adoption of Codex Alimentarius standards.
The key requirement is the mandatory adoption of the internationally recognized HACCP program in the whole food production process and obtaining certification from NMIC.