Meat safety on the 13th day

The participants of the Basic Meat Inspection Training Course with r. Rolando Marquez, Supervising Meat Control Officer of NMIS

Sta. Barbara, Pangasinan – March 15, 2017 marks the 13th day of the on-going 20-days course on Basic Meat Inspection Training Course (BMITC) at the Agricultural Training Institute, Regional Training Center I (ATI-RTC I).

Part of the continuing effort of the National Meat Inspection Service (NMIS) to implement RA 9296 (Meat Inspection Code of the Philippines) the Department of Agriculture – Administrative Order (AO) No. 5 & 6, series of 2012 was issued. This in pursuit of NMIS mandate to ensure the safety and quality of meat and meat products for the consuming public. They are part of the NMIS general quality assurance program to ensure that all meat and meat products are handled properly throughout the food chain.

The increasing demand from the consuming public of clean, safe and wholesome meat especially from newly slaughtered meat needs the issuance of guidelines for this meat for the protection of the consuming public. The AO No. 5 talks on Rules and Regulations on Hygienic Handling of Newly Slaughtered Meat in Meat Markets while AO No. 6 on Rules and Regulations on Hygienic Handling of Chilled, Frozen, and Thawed Meat in Meat Markets. All of these were taken from the lecture discussion of Dr. Rolando Marquez, Supervising Meat Control Officer of NMIS Region 2.

“We also should have regulation on the products that is imported from other countries for us to protect our local producers.” Dr. Marquez emphasized to the meat inspectors.

The BMITC is expected to end on March 24, 2017 and is being implemented by the Agricultural Training Institute, Regional Training Center I (ATI-RTC I) and the National Meat Inspection Service (NMIS).

(Mr. Aldrin Castro is a DevCom student of CLSU and currently an OJT at ATI-RTC 1.)