Law Summary
Principles and Objectives
- Protects human and animal health from direct and indirect hazards.
- Safeguards consumers from zoonotic diseases and meat-borne hazards.
- Protects meat handlers from occupational zoonoses.
- Prevents spread of diseases in livestock detected through meat inspection.
- Guards against economic losses from inferior or abnormal quality meat.
Definitions
- Provides precise meanings for key terms such as abattoir, accredit, adulterated meat, meat establishment, meat inspection system, misbranded products, official device, and others.
- Defines adulterated meat based on presence of harmful substances, unsanitary processing, disease, contamination, mislabeling, or past expiration.
- Sets definitions for inspection statuses like "Inspected and Passed" and "Inspected and Condemned."
Institutional Structure
- Establishes the National Meat Inspection Service (NMIS) as sole national regulatory authority overseeing meat inspection and hygiene.
- Creates the Meat Inspection Board to advise the NMIS, composed of government and consumer representatives.
- NMIS headed by an Executive Director with strengthened administrative, technical, and support functions.
Powers and Functions of NMIS
- Formulates policies, guidelines, and national standards for meat safety and quality.
- Accredits establishments, licenses inspectors, handlers, and brokers.
- Supervises meat inspection nationwide including local meat establishments.
- Facilitates inter-agency coordination and fosters training programs.
- Recommends professionalization of meat inspection service.
Role of Local Government Units (LGUs)
- LGUs regulate slaughterhouse construction, operations, meat inspection, transport, and apply national quality standards within jurisdiction.
- LGUs retain fee collections for ante- and post-mortem inspection services.
- LGUs incentivized through matching funds for upgrading meat facilities to national standards.
Scope of Meat Inspection
- Applies to all establishments handling slaughter, preparation, processing, handling, packing, storing, or selling of food animal meat.
- Requires humane treatment of animals awaiting slaughter.
- Meat inspection performed exclusively by duly appointed and trained inspectors or meat control officers.
Ante-Mortem Inspection
- Mandatory inspection of food animals before slaughter.
- Animals with diseases or condemnable conditions are immediately marked, isolated, and disposed under inspector supervision.
- Inspectors monitor compliance with humane slaughter standards per Animal Welfare Act.
Post-Mortem Inspection
- Carcasses and parts examined and inspected by authorized inspectors prior to being marketed.
- Carcasses are marked "Inspected and Passed" or "Inspected and Condemned"; condemned meat must be destroyed.
- Re-inspection permitted to ascertain subsequent contamination.
- Regulates entry of materials into inspected establishments.
- Inspectors granted access to all parts of establishments at all times for inspection.
Inspection of Imported Meat and Meat Products
- NMIS conducts examination and laboratory testing on imported meats after quarantine approval.
- Imported meat that is filthy, adulterated or misbranded may be seized, confiscated or re-exported at importer’s cost.
- Requires foreign meat establishments exporting to the Philippines to be accredited.
- Imported products must comply with all Philippine import requirements or be refused entry.
Labeling Requirements
- Meat and meat products must bear labels certifying "Inspected and Passed" status under supervision.
- Sealed packaging required for inspected meat products.
- Labels must be clear, legible, and truthful to avoid misleading consumers.
- Standards for labeling including style, size, composition, and fill established by Secretary.
- False or misleading labels and marks are prohibited.
Sanitation
- Sanitation inspection mandated for all meat establishments.
- Operation under sanitary conditions required to prevent adulteration.
Product Quality and Safety
- Adoption of internationally recognized standards and guidelines to ensure meat quality and safety.
Product Information and Consumer Awareness
- NMIS is tasked to educate the public on proper handling, preparation, storage, and preservation of meat products.
Service Fees and Charges
- Reasonable fees for NMIS services prescribed by regulation.
- Portion of fees allocated to Meat Inspection Service Development Trust Fund for upgrading facilities, training, accreditation, and sector support.
Prohibited Acts
- Slaughter or preparation of meat outside compliance with the Act is unlawful.
- Inhumane handling and slaughter prohibited.
- Selling or transporting meat without proper inspection and clearance is forbidden.
- Misuse or forgery of official marks, certificates, or labels is penalized.
- Interference with inspectors and unlawful trading by inspection personnel prohibited.
- Meat shipments require quarantine clearance and official import documentation.
Access and Examination
- Records related to slaughtering, preparation, transport, storage, and sale must be available for inspection.
- Authorized representatives may examine facilities, inventory, and records upon notice.
Penalties and Sanctions
- Administrative fines imposed for violations as per Secretary’s schedule.
- The Secretary may issue cease and desist orders for establishments posing health risks.
- Illegal meat found in commerce shall be confiscated and disposed.
Implementing Rules and Regulations
- Secretary to convene a technical committee for drafting rules within 90 days.
- Proposed rules require congressional committee approval.
Miscellaneous Provisions
- Severability clause ensures validity of remaining provisions if any part is invalidated.
- Repeals inconsistent laws and orders.
- The Code takes effect 30 days after publication in the Official Gazette or newspapers of general circulation, whichever comes first.