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Lab 3

The document outlines the evolution of meat inspection regulations in the Philippines, highlighting key legislative changes from 1954 to the implementation of RA 9296 in 2004. It emphasizes the importance of sanitary control in ensuring safe meat for consumption, guided by global standards such as the Codex Alimentarius and HACCP principles. The document also includes objectives for students to understand and apply these regulations and inspection practices in their studies.

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Ethel Joy Opaon
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99 views2 pages

Lab 3

The document outlines the evolution of meat inspection regulations in the Philippines, highlighting key legislative changes from 1954 to the implementation of RA 9296 in 2004. It emphasizes the importance of sanitary control in ensuring safe meat for consumption, guided by global standards such as the Codex Alimentarius and HACCP principles. The document also includes objectives for students to understand and apply these regulations and inspection practices in their studies.

Uploaded by

Ethel Joy Opaon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Name: Date :

Course / Section: Score:

RULES AND REGULATIONS GOVERNING MEAT INSPECTION IN THE PHILIPPINES


LABORATORY 3

Introduction:
Meat inspection in the Philippines evolved since 1954 through Animal
Industry Administrative Order No. 9. After a couple of decades NMIC Administrative
Order No.6, Series of 1975 amended the preceding regulation. Finally in 2004 RA
9296 which Philippines was approved and applied to the present. However, there
were' series of administrative order known as Meat Inspection Code of the pursuit to
issue to strengthen the laws, catering the principles as reflected in the Codex
Alimentarius in its Codes of Good Practice, and maintaining quality product through
the Hazard Analysis Critical Control Point (HACCP) principles in all chain of
production (Farm to Table) as assurance of safety of the public and animal health.
Thus, meat inspection is commonly perceived as the sanitary control of
slaughter animals and meats which aim is to provide safe and wholesome meat for
human consumption. The responsibility of achieving this objective lies primarily with
the relevant public health authorities who are represented by veterinarians and
meat inspectors at the abattoir stage. As such, Manual on Meat Inspection for
Developing Countries from FAO and The Code of Hygienic Practice for Fresh Meat
and the Codes for Anti-Mortem and Post-Mortem Inspection of Slaughter Animals
published recently by the Joint FAO/WHO Codex Alimentarius Commission will be
adopted to ensure global standard.

Objectives:
At the end of the activity, the students be able:
✓ Relate the policy, advocacy and awareness of Animal Meat Inspection and
Code of Hygienic Practice for the Sale of Fresh Agriculture and Fishery
Products in Markets and Authorized Outlets;
✓ Apply and adopt the universal principles Ante- and Post Mortem
Inspection both from RA 9296, Codex of Alimentarius and other sources of
information to come- up with global standards;

Questions:
1. How far thus RA 9296 meets the standard of the Codex Alimentarius particularly in
Ante- and Post Mortem Principles? How do they differ?

2. Based on the interview/assessment, describe the ante- and post-mortem


inspection program.
3. What are the ante- and post-mortem judgment categories?

4. Do meat establishments, markets and authorized outlets meet the hygienic


standard? How far did these hygiene requirements of process control achieve this?
What can you suggest to improve the situation?

5. What are the important points you have learned from actual inspection of meat,
market and

Label the most important Lymph nodes of the carcass during postmortem

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