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{
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
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
Regional Technical Operation Centers
(16 Regions)
EXECUTIVE DIRECTOR
DED, Legal, Press Relations,
MSQAP, Inspectorate
Central Office
(8 Divisions)
{
SOURCE DA, BAI, NMIS
MEAT ESTABLISHMENT DA, NMIS, LGU
MARKET NMIS, LGU
END-USER NMIS
Foreign Supplier (HACCP)
Domestic Producer (GAHP)
Import
CS
MPP
Export
M
C
P
SLH/
PDP
Hotels Restaurants Institutions
Super Markets
Retailers
Public Markets
CONSUMERS
PHILIPPINES’ MEAT SUPPLY/VALUE CHAIN
Hotels Restaurants Institutions
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)
REGION 1 2 3
4A 4B 5 6 7 8 9
10 11 12
CARAGA CAR NCR
Central Office
TOTAL
GMP Auditors 3 2 4 3
None 2 2 1 2 1
None 2
None 1
None 8
10
41
HACCP Auditors 1
None 3 3 1
None None
1 None
1 2 1 2 1
None 3 7
26
Director Auditors
GMP Auditor GMP Auditor
HACCP Auditor
HACCP Auditor
GMP Auditor
HACCP Auditor HACCP Auditor
HACCP Auditor
GMP Auditor GMP = 4
HACCP= 5
STATUS OF THE MSQA PROGRAM
7 847
150
201
287312 332
359
436399
44 56 65 67 71 77 86 93 92
733
050
100150
200250
300350
400450
500
2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013
Year
GMP CERTIFIEDHACCP CERTIFIED
STATUS OF THE MSQA PROGRAM as of December 31, 2013
THANK YOU
FOR LISTENING