Law Summary

I. Purpose and Authority

• Explanation: This memorandum order is issued by the National Meat Inspection Service (NMIS) to establish guidelines for the accreditation of contractors and fabricators involved in meat establishments, in accordance with Republic Act No. 9296, known as The Meat Inspection Code of the Philippines.
• Key Definitions:
  • Accreditation: Formal recognition given to entities competent to perform specified functions.
  • Contractor: Registered entity authorized to build, repair, and rehabilitate meat establishment facilities.
  • Fabricator: Registered entity authorized to manufacture and install meat establishment machinery and equipment.

II. Scope

• Explanation: The order applies to contractors and fabricators seeking eligibility to bid on projects under the Meat Establishment Improvement Program (MEIP).
• Key Details:
  • Applies to all meat establishment contractors and fabricators participating in MEIP.

III. Requirements for Accreditation

• Explanation: Contractors and fabricators must fulfill specific documentation and qualification criteria to obtain accreditation.

• Requirements for Contractors:

  • Cover Letter on company letterhead with detailed company information.
  • Registration with the Philippine Contractor Accreditation Board (PCAB).
  • SEC or DTI registration.
  • Business Permit.
  • Taxpayer Identification Number and Tax Clearance Certificate.
  • List of projects completed in the last five years.
  • List of construction equipment owned or leased.
  • Notarized undertaking regarding blacklist status.

• Requirements for Fabricators: Similar to contractors but focus on equipment and fabrication specifics.

IV. Application Procedure and Evaluation Process

• Explanation: This section outlines the process for submitting applications and the evaluation conducted by NMIS.
• Key Details:
  • Applications are submitted to the NMIS Regional Technical Operations Center (RTOC) for initial review.
  • The evaluation committee, led by the NMIS Deputy Executive Director, assesses compliance with requirements.
  • Recommendations for approval or disapproval are made to the Executive Director.
  • Accreditation certificates are issued upon approval.

V. Evaluation Criteria

• Explanation: Accreditation is based on a detailed scoring system for contractors and fabricators.
• Key Details:
  • Contractors: Evaluated on office space, technical employees, operational coverage, equipment, years in business, capitalization, and more, totaling 100 points.
  • Fabricators: Similar criteria adjusted for fabrication specifics.
  • Ratings:
    • AAA: 81-100%
    • AA: 61-80%
    • A: 41-60%
    • Below 40%: No accreditation.

VI. Fees and Charges

• Explanation: Details the fees associated with the accreditation process.
• Important Details:
  • Application Fee: P500.00
  • Processing Fee: P2,500.00
  • Accreditation Fees range from P500.00 to P1,500.00 based on classification.
  • The accreditation certificate is valid for one year from the date of issuance.

VII. Sanctions and Penalties

• Explanation: Outlines the grounds for denial of applications and revocation of accreditation.
• Key Details:
  • Applications may be denied for unsatisfactory performance or ethical complaints.
  • Accreditation can be revoked due to complaints against performance.
  • Appeals can be filed within five days after receiving a decision.

VIII. Effectivity

• Explanation: The order takes effect immediately upon approval.
• Key Details:
  • Adopted on February 26, 2008.

Key Takeaways

• The NMIS Memorandum Order No. 2-2008-18 establishes a structured accreditation process for meat establishment contractors and fabricators.
• It sets forth specific requirements, evaluation criteria, and penalties for non-compliance.
• The accreditation process aims to ensure that only qualified entities participate in projects funded by the Meat Establishment Improvement Program, promoting high standards in meat facility construction and equipment manufacturing.