QuestionsQuestions (IRR of Republic Act No. 11916)
It covers all persons and entities engaged in the sale of frozen meat and meat products in the meat market.
Meat and meat products subjected to freezing temperature below −18°C.
Meat and meat products that were slaughtered, prepared, processed, handled, packed, or stored in an unregistered/unaccredited meat establishment.
A type of meat establishment accredited by NMIS used for the storage of local and imported frozen meat and meat products.
LGUs are the principal controlling authority within their territorial jurisdiction and conduct post-establishment control (monitor transport, storage, display, ensure required documents). NMIS assists the LGU in implementing the regulation.
Monitoring and checking of meat and meat products during transport and sale in any meat outlet; also surveillance of persons/vehicles and casing of illegal processing or storage and related measures.
They must be accredited/licensed by NMIS or registered with the LGUs.
They must be displayed and sold in the meat stalls in sealed primary packaging.
In an NMIS-accredited meat establishment and under temperature-controlled environment of 10°C. The meat establishment officer must inspect and certify fitness for human consumption.
Retail packaging must ensure traceability and bear the identity of the original source (e.g., name, address, accreditation number) and the NMIS-licensed repacker.
They must be stored in refrigerated facilities and transported in vehicles that maintain temperature not higher than 4°C.
Retail-packed frozen meat and meat products in the meat stall must be kept in sanitary containers made of approved materials (preferably stainless steel or food grade plastic) and kept at a temperature not higher than 10°C.
A Meat and Meat Product Inspection Certificate.
In addition to penalties/sanctions under RA 9296, violators may also be charged for violation of the Consumer Act of the Philippines.
By requiring sealed primary packaging, accredited/regulated thawing and repacking at controlled temperatures, refrigerated storage, and transport vehicles maintaining specified temperatures (4°C for transport; 10°C maximum in stalls).
It takes effect fifteen (15) days after publication in a newspaper of general circulation or in the Official Gazette, and filing of a copy at the UP Law Center.
It provides the legal basis (Section 44(a)) for the Secretary of Agriculture through NMIS to adopt internationally recognized standards/guidelines to ensure quality and safety of meat and meat products.
No. Thawing and repacking from bulk packaging must be done in an NMIS-accredited meat establishment under a temperature-controlled environment and requires inspection/certification by the establishment officer.