Code
of
Hygienic
Practice
for
Meat
BUREAU
OF
AGRICULTURE
AND
FISHERIES
STANDARDS
BPI
Compound
Visayas
Avenue,
Diliman,
Quezon
City
1101
Philippines
Phone
(632)
920-6131;
(632)
455-2856;
(632)
467-9039;
Telefax
(632)
455-2858
E-mail:
bafpsda@yahoo.com.ph
Website:
www.bafps.da.gov.ph
PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
ICSContents
Page
Foreword
.............................................................................................................................................
1
1.
Scope
................................................................................................................................................
2
2.
Objectives
.......................................................................................................................................
2
3.
References
......................................................................................................................................
22
4.
Definition
of
terms
.....................................................................................................................
2
5.
Minimum
Requirements
..........................................................................................................
5
5.1
Pre-Slaughter
........................................................................................................................
5
5.1.1
Farm
Production
.........................................................................................................
5
5.1.2
Transport
of
Food
Animals
for
Slaughter
.........................................................
6
5.2
Slaughter
.................................................................................................................................
6
5.2.1
Responsibilities
of
the
Meat
business
operator
.............................................
6
5.2.1.1
Receiving
of
Animals
for
Slaughter
............................................................
6
5.2.1.2
Design
and
Construction
of
Establishment,
Facilities
and
Equipment
............................................................................................................................
6
5.2.1.3
Process
Control
Systems
Under
the
Responsibility
of
the
Meat
Business
Operator
.............................................................................................................
9
5.2.1.4
Maintenance
and
Sanitation:
Establishment,
Facilities,
and
Equipment
............................................................................................................................
10
5.2.2
Responsibilities
of
the
Meat
Control
Officer/Competent
Authority
11
5.2.2.1
Ante-mortem
Inspection
................................................................................
11
5.2.2.2
Post-mortem
Inspection
.................................................................................
12
5.2.2.3
Proper
Marking
of
Carcasses
........................................................................
13
5.2.2.4
Process
Control
Systems
Under
the
Responsibility
of
the
Competent
Authority
.......................................................................................................
13
5.2.3
General
Hygiene
Requirements
for
Process
Control
..................................
14
5.2.3.1
Hygiene
Requirements
for
Slaughter
and
Dressing
............................
14
5.2.3.2
Hygiene
Requirements
for
Parts
of
Animal
Deemed
Unsafe
or
Unsuitable
for
Human
Consumption
........................................................................
16
5.3
Post-Slaughter
.....................................................................................................................
16
5.3.1
Hygiene
Requirements
for
Process
Control
after
Post-Mortem
Inspection
..................................................................................................................................
16
5.3.2
Transportation
of
Meat
...........................................................................................
19
5.3.3
Systems
for
Removing
Products
that
are
in
Circulation
...........................
19
5.4
Personal
Hygiene
.................................................................................................................
20
5.4.1
Personal
Cleanliness
..................................................................................................
20
5.4.2
Personal
Health
Status
.............................................................................................
20
5.5
Product
Information
and
Consumer
Awareness
...................................................
20
5.6
Training
...................................................................................................................................
21
Technical
Working
Group
............................................................................................................
23PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
1
Foreword
This
Philippine
National
Standard
(PNS)
for
Code
of
Hygienic
Practice
for
Meat
was
developed
by
the
Technical
Working
Group
(TWG)
organized
by
the
Bureau
of
Agriculture
and
Fisheries
Standards
(BAFS)
through
a
Department
of
Agriculture
(DA)
Special
Order
No.
177
,
Series
of
201
5
.
The
TWG
is
composed
of
experts
coming
from
the
National
Meat
Inspection
Service
(NMIS),
Animal
Products
Development
Center
of
the
Bureau
of
Animal
Industry
(BAI-
APDC)
,
University
of
the
Philippines,
Los
Ba
ñ
os
,
and
representatives
from
various
private
sector
groups,
i.e.
San
Miguel
Foods,
Inc.
and
Elanco,
with
BAFS
as
Secretariat.
The
proposed
standard
was
presented
and
reviewed
during
the
consultative
meetings
with
the
concerned
stakeholders
conducted
in
the
Quezon
City,
Pampanga,
Cebu,
and
Davao.
Comments
gathered
during
the
consultations
were
carefully
evaluated
by
the
TWG
and
included
accordingly
in
the
final
version
of
this
standard.2
1
SCOPE
This
document
provides
standard
for
hygiene
measures
for
fresh
meat
and
meat
preparations
from
the
farm
of
origin
up
to
the
point
of
distribution,
including
the
pre-
slaughter,
slaughter,
and
post-slaughter
handling
of
meat.
2
REFERENCES
The
titles
of
the
standard
publications
and
other
references
of
this
Code
are
listed
on
the
inside
back
cover.
3
OBJECTIVES
The
purpose
of
this
Code
is
to
ensure
that
hygienic
practices
are
observed
during
animal
production
up
to
slaughter
and
distribution
of
meat
while
ensuring
animal
welfare
compliance
as
well
as
environmental
management
practices
in
meat
establishments.
This
Code
also
presents
specific
hygienic
measures
that
apply
to
different
species
of
food
animals.
4
DEFINITIONS
For
the
purposes
of
this
Code,
the
following
definitions
apply:
4.1
Ante-mortem
inspection
any
procedure
or
test
conducted
by
a
competent
person
on
live
animals
for
the
purpose
of
judgment
of
safety
and
suitability
and
disposition
4.2
Carcass
the
body
of
an
animal
after
bleeding
and
dressing
4.3
Competent
authority
the
official
agency
charged
by
the
government
with
the
control
of
meat
hygiene,
including
setting
and
enforcing
regulatory
meat
hygiene
requirements
4.4
Condemned
inspected
and
judged
by
a
competent
person,
or
otherwise
determined
by
the
competent
authority,
as
being
unsafe
or
unsuitable
for
human
consumption
and
requiring
appropriate
disposal
4.5
Contaminant
any
physical,
biological
or
chemical
substance
not
intentionally
added
to
food
that
may
compromise
food
safety
or
suitability
4.6
Comminuted/Ground/Minced
Meat
boneless
meat
that
has
been
reduced
or
cut
into
smaller
pieces
4.7
Disease
or
defect
any
abnormality
affecting
safety
and/or
suitability
4.8
Dressing
the
progressive
separation
of
the
body
of
an
animal
into
a
carcass
and
other
edible
and
inedible
parts
4.9
Dressing
area
area
in
the
slaughterhouse
where
evisceration
up
to
the
final
washing
of
carcass
is
performedPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
3
4.10
Fabrication
area
considered
the
cleanest
area
in
the
slaughterhouse
where
cutting,
de-boning,
and
packing
of
meat
is
done
4.11
Fresh
meat
means
meat
that
has
not
yet
been
treated
in
any
way
other
than
by
modified
atmosphere,
packaging
or
vacuum
packaging
to
ensure
its
preservation
except
that
if
it
has
been
subjected
only
to
refrigeration,
it
continues
to
be
considered
as
fresh
4.12
Food
animal
Includes
all
domestic
animals
slaughtered
for
human
consumption
such
as,
but
not
limited
to,
cattle,
carabao,
hogs,
sheep,
goats
and
poultry
(chicken,
ducks,
geese,
turkeys
and
pigeons)
and
game
animals
as
approved
by
the
competent
authority
4.13
Good
Animal
Husbandry
Practices
(GAHP)
general
principles
of
good
practice
and
minimum
requirements
in
the
commercial
and
backyard
rearing/
farming
of
animals
for
food
use
4.14
Good
Hygienic
Practice
(GHP)/
Good
Manufacturing
Practice
(GMP)
all
practices
regarding
the
conditions
and
measures
necessary
to
ensure
the
safety
and
suitability
of
food
at
all
stages
of
the
food
chain
4.15
Hazard
a
biological,
chemical
or
physical
agent
in,
or
condition
of,
food
with
the
potential
to
cause
an
adverse
health
effect
4.16
Inedible
inspected
and
judged
by
a
competent
person,
or
otherwise
determined
by
the
competent
authority
to
be
unsuitable
for
human
consumption
4.17
Kill
floor
part
of
the
slaughterhouse
for
stunning,
bleeding,
scalding,
dehairing/
defeathering/dehiding,
scraping
and
singeing
4.18
Lairage/
holding
pen
an
area
within
the
premises
of
the
slaughterhouse
where
animals
are
temporarily
held
for
purposes
of
resting
and
where
conduct
of
ante-mortem
inspection
is
done
prior
to
slaughter
4.19
Meat
edible
part
of
the
carcass
including
edible
offal
derived
from
food
animals
4.20
Meat
business
operator
the
person
in
control
of
a
meat
establishment
who
is
responsible
for
ensuring
that
the
regulatory
meat
hygiene
requirements
are
met
4.21
Meat
Establishment
a
building
or
area
used
for
performing
meat
hygiene
activities
that
is
approved,PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
4
registered
and/or
listed
by
the
competent
authority
for
such
purposes
4.
22
Meat
preparations
any
physical
procedures
applied
to
fresh
meat
such
as
but
not
limited
to
cutting,
deboning,
mincing
and
mechanical
separation
4.23
Meat
hygiene
branch
of
food
hygiene
wherein
all
conditions
and
measures
necessary
to
ensure
the
safety
and
suitability
of
meat
at
all
stages
of
the
food
chain
are
applied
4.24
0ffal
the
edible
by-products,
organs,
glands
and
tissue
other
than
the
carcass
meat
of
food
animal
4.25
Official
inspector
a
competent
person
(inspector
or
meat
control
officer)
who
is
appointed,
trained,
registered
or
otherwise
recognized
and
supervised
by
the
competent
authority
to
perform
official
meat
inspection
and
control
of
hygiene
4.26
Organoleptic
inspection
a
method
of
inspection
using
the
senses
of
sight,
touch,
taste
and
smell
for
identification
of
abnormal
conditions
and
defects
4.27
Post-mortem
inspection
any
procedure
or
test
conducted
by
an
official
inspector
on
all
relevant
parts
of
slaughtered
animals
for
the
purpose
of
judgment
of
safety
and
suitability
for
human
consumption
to
make
the
appropriate
disposition
4.28
Primary
production
refers
to
the
production,
rearing
or
growing,
transport
and
slaughter
of
food
animals
4.29
Process
control
all
conditions
and
measures
applied
during
the
production
process
that
are
necessary
to
achieve
safety
and
suitability
of
meat
4.30
Sanitation
Standard
Operating
Procedure
(SSOP)
a
documented
system
for
assuring
that
personnel,
facilities,
equipment
and
utensils
are
clean,
and
where
necessary
sanitised,
to
specified
levels
prior
to
and
during
operations
4.31
Slaughter
animal
animal
that
has
been
subjected
to
procedures
for
the
purposes
of
producing
meat
4.32
Slaughterhouse/Poultry
dressing
plant
any
establishment
where
specified
animals
are
slaughtered
and
dressed
for
human
consumption
and
that
is
approved,
registered
and/or
listed
by
the
competent
authority
for
such
purposes
5
MINIMUM
REQUIREMENTSPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
5
5.1
PRE-SLAUGHTER
5.1.1
Farm
Production
5.1.1.1
Principles
of
Meat
Hygiene
Applying
to
Primary
Production
a.
Animals
should
be
raised
according
to
Good
Animal
Husbandry
Practices
to
reduce
the
likelihood
of
introduction
of
food
safety
hazards.
b.
Good
animal
husbandry
practice
(GAHP)
should
involve
the
health
and
hygiene
of
animals,
records
of
treatment,
feed
and
feed
ingredients,
and
relevant
environmental
factors,
and
should
include
application
of
HACCP
principles
to
the
greatest
extent
practicable.
c.
There
should
be
a
system
to
identify
animals
that
would
allow
traceability,
to
allow
regulatory
investigation
where
necessary.
5.1.1.2
Hygiene
of
Slaughter
Animals
a.
The
primary
producers
should
have
records
for
the
general
health
status
of
slaughter
animals
and
implement
practices
that
maintain
or
improve
that
status.
b.
The
primary
producers
should
have
programs
for
control
of
zoonotic
agents,
chemical
hazards
and
contaminants.
This
should
be
coordinated
with
the
competent
authorities
that
have
responsibilities
in
public
and
animal
health.
c.
Programs
for
chemical
hazards
and
contaminants
should
include
measures
to
control
the
registration
and
use
of
veterinary
drugs
and
biologicals,
approved
by
the
competent
authority
for
use
in
slaughter
animals,
so
that
residues
do
not
occur
in
meat
at
levels
that
make
the
product
unsafe
for
human
consumption.
5.1.1.3
Hygiene
of
Feed
Ingredients,
Feed,
and
Drinking
Water
a.
Animals
should
not
be
given
feed
and
feed
ingredients
that
are
likely
to
introduce
zoonotic
agents
to
the
slaughter
population;
or
contain
chemical
substances
or
contaminants
that
could
result
in
residues
in
meat
at
levels
that
make
the
product
unsafe
for
human
consumption.
b.
Any
processed
feed
and
feed
ingredients
should
be
subjected
to
appropriate
microbiological
and
other
criteria.
c.
Drinking
water
should
be
potable
in
accordance
with
existing
relevant
guidelines.
5.1.1.4
Hygiene
of
the
Primary
Production
Environment
a.
Animals
should
be
raised
in
an
environment
free
of
hazards
that
could
compromise
the
safety
of
meat.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
6
b.
Facilities
and
procedures
should
be
in
place
to
ensure
compliance
with
animal
health
and
welfare
requirements.
5.1.2
Transport
of
food
animals
for
slaughter
a.
Transportation
of
slaughter
animals
should
be
in
accordance
with
existing
relevant
regulations.
b.
Transport
of
slaughter
animals
should
be
in
a
manner
that
does
not
have
an
adverse
impact
on
the
safety
and
wholesomeness
of
meat.
5.2
SLAUGHTER
5.2.1
Responsibilities
of
the
Meat
business
operator
5.2.1.1
Receiving
of
Animals
for
Slaughter
a.
Animals
should
be
accompanied
by
documents
as
required
by
competent
authorities.
b.
Animals
presented
for
slaughter
should
be
apparently
healthy
and
clean.
Screening
for
abnormalities
in
behavior
and
appearance
should
be
performed
upon
arrival
of
animals
at
the
establishment.
c.
Animals
should
have
proper
identification.
d.
Animals
that
are
not
qualified
for
slaughter
must
be
identified
and
given
proper
handling.
5.2.1.2
Design
and
Construction
of
Establishment,
Facilities,
and
Equipment
a.
Establishments,
facilities
and
equipment
should
be
designed,
constructed
and
maintained
so
that
contamination
of
meat
is
minimized
while
allowing
personnel
to
carry
out
their
activities
in
a
hygienic
manner.
b.
Facilities
and
equipment
that
are
in
direct
contact
with
edible
parts
of
animals
and
meat
should
be
designed
and
constructed
so
that
they
can
be
effectively
cleaned
and
monitored
for
their
hygiene
status.
c.
Suitable
equipment
should
be
available
for
control
of
temperature,
humidity
and
other
factors
as
appropriate
to
the
particular
processing
system
for
meat.
d.
Water
should
be
potable
except
where
water
of
a
different
standard
can
be
used
without
leading
to
contamination
of
meat.
5.2.1.2.1
Design
and
construction
of
animal
holding
area
a.
The
meat
business
operator
should
ensure
that
the
animal
holding
area
minimizesPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
7
soiling
and
contamination
of
animals.
b.
The
meat
business
operator
should
ensure
that
the
animal
holding
area
is
compliant
with
animal
welfare
concerns.
c.
There
must
be
appropriate
separation
of
different
species
and
ages
of
slaughter
animals.
d.
The
meat
business
operator
should
ensure
that
the
method
of
animal
identification
conveys
relevant
information
until
the
time
of
slaughter.
e.
The
meat
business
operator
should
ensure
that
the
animal
holding
area
is
designed
and
operated
in
a
way
that
facilitates
the
conduct
of
ante-mortem
inspection.
f.
There
should
be
facilities
in
place
for
the
handling
and
slaughter
of
animals
with
special
conditions
(e.g.
injured
animals,
heat-stressed
animals,
etc)
and
these
facilities
should
be
easily
accessible
from
their
holding
pens.
5.2.1.2.2
Design
and
construction
of
slaughter
areas
a.
Kill
floor
areas
should
be
designed
and
constructed
so
that
stunning,
bleeding,
scalding,
dehairing/defeathering/dehiding,
scraping
and
singeing
areas
have
a
physical
separation
(or
barrier)
from
dressing
areas
to
prevent
cross-contamination.
b.
Slaughter
line
should
be
designed
so
that
the
direction
of
the
operation
is
always
towards
the
cleaner
area,
i.e.
slaughter
area
to
dressing
area.
c.
The
meat
business
operator
should
provide
a
means
to
present
edible
parts
of
bodies
of
animals
for
post-mortem
inspection.
d.
There
must
be
a
separate
area
for
condemned
parts
and
provisions
for
its
quick
removal.
e.
Entry
of
personnel
should
be
separated
between
clean
(dressing
and
fabrication)
and
dirty
(kill
floor)
areas.
Unauthorized
persons
should
not
be
allowed
to
enter
slaughter
areas.
f.
Areas
and
facilities
where
carcasses
and
meat
are
handled
should
be
designed
and
constructed
so
that
hygienic
practices
are
facilitated
and
contamination
is
minimized
to
the
greatest
extent
practicable.
g.
Areas
where
carcasses
and
meat
are
handled
should
be
designed
and
constructed
so
that:
(1)
Cross-contamination
during
operations
is
minimized;
(2)
Effective
cleaning,
sanitation
and
maintenance
can
be
carried
out
during
and
between
periods
of
operation;
(3)
Floors
in
areas
where
water
is
present
slope
sufficiently
to
ensure
continual
drainage;PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
8
(4)
Exterior
doors
do
not
open
directly
into
the
area;
(5)
Separate
rooms
are
used
for
emptying
and
cleaning
of
alimentary
tracts;
handling
of
meat
and
inedible
parts
of
animals;
and
storage
of
inedible
animal
parts;
(6)
There
is
adequate
lighting
for
hygienic
process
control;
(7)
Pests
are
effectively
controlled;
and
(8)
There
are
adequate
facilities
for
secure
storage
of
chemicals
and
other
hazardous
substances
to
prevent
accidental
contamination
of
meat.
h.
Insulated
rooms
should
be
available
for
cooling,
chilling
and
freezing
of
meat,
where
applicable.
i.
Establishments
that
have
fabrication
facilities
should
have
temperature-controlled
room
or
rooms
and
should
ensure
separation
of
cutting,
boning,
and
primary
wrapping
area
from
the
packing
area.
j.
Establishments
should
have
proper
and
functional
drainage
and
waste
disposal
system.
k.
Adequate
hand
washing
and
sanitising
facilities
for
personnel
and
implements
should
be
available.
l.
Equipment
and
implements
used
for
edible
and
inedible
parts
of
animals
should
be
properly
identified
to
avoid
cross-contamination.
m.
Establishments
should
have
adequate
ventilation
to
prevent
excessive
heat,
humidity
and
condensation.
n.
Airflow
from
contaminated
areas
to
clean
areas
should
be
controlled.
5.2.1.2.3
Water
supply
a.
Water
used
in
the
slaughterhouse/poultry
dressing
plant
should
be
potable
in
accordance
with
existing
relevant
guidelines
except
for
steam
production,
fire
control
and
other
similar
purposes
not
connected
with
meat
production.
b.
There
should
be
sufficient
and
accessible
supply
of
hot
and
potable
water
where
needed.
c.
Non
potable
water
should
be
properly
identified
and
used
for
other
purposes
except
for
meat
production.
5.2.1.2.
4
Temperature
control
a.
There
should
be
facilities
and
equipment
for
the
cooling,
chilling
and/or
freezing
of
meat
and
systems
for
monitoring
temperature,
humidity,
airflow
and
other
environmental
factors
to
assure
that
process
control
regimes
are
achieved.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
9
b.
Steam
should
be
vented
out
to
minimize
potential
for
condensation
and
to
prevent
permeation
into
adjoining
rooms.
5.2.1.2.5
Perimeter
fencing
A
secure
perimeter
fencing
should
be
built
to
prevent
the
entry
of
unauthorized
persons
and
stray
animals
in
the
establishment
premises.
5.2.1.2.6
Facilities
and
equipment
for
personal
hygiene
a.
Establishments
should
have
appropriate
personal
hygiene
facilities
to
minimize
cross-contamination
of
meat
by
meat
handlers.
b.
Facilities
for
personal
hygiene
include
gender-specific
changing
rooms,
showers,
and
flush
toilets.
c.
Hand
washing
and
hand
drying
facilities
should
be:
a)
located
convenient
to
work
stations;
b)
have
faucets
not
operable
by
hand;
c)
supply
water
at
an
appropriate
temperature,
fitted
with
dispensers
for
liquid
soap
or
other
hand-cleansing
agents;
d)
include
hand
drying
equipment
and/or
paper
towels
and
receptacles
for
discarded
paper
towels;
and
e)
have
waste
water
routed
to
drains.
d.
Appropriate
protective
clothing
that
can
be
effectively
cleaned
should
be
required.
e.
There
should
be
a
separate
canteen
or
mess
area
from
the
working
area;
and
separate
areas
for
personnel
working
in
clean
and
dirty
areas,
where
applicable.
5.2.1.3
Process
Control
Systems
Under
the
Responsibility
of
the
Meat
Business
Operator
a.
The
meat
business
operator
has
the
primary
responsibility
for
implementing
systems
for
process
control.
b.
Effective
process
control
is
necessary
to
produce
meat
that
is
safe
and
suitable
for
human
consumption.
c.
Process
control
systems
should
limit
microbial
cross-contamination
and
other
chemical
and
physical
contaminants
and
reflect
its
proportional
contribution
in
reducing
meat-borne
risks
to
human
health.
d.
HACCP
should
be
applied
as
the
system
of
choice
for
process
control,
and
should
be
supported
by
GHP/GMP
that
includes
sanitation
standard
operating
procedures
(SSOPs).
5.2.1.3.1
Sanitation
Standard
Operating
Procedures
(SSOPs)PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
10
a.
A
properly
implemented
SSOP
system
should
ensure
that
facilities
and
equipment
are
clean
and
sanitized
before
the
operations
and
that
hygiene
is
maintained
throughout
the
operation.
b.
Attributes
of
sanitation
standard
operating
procedures
(SSOPs)
are:
a)
a
written
SSOP
program
developed
by
the
establishment
describing
the
procedures
involved
and
the
frequency
of
application;
b)
recognition
of
establishment
personnel
with
the
responsibility
of
implementing
and
monitoring
SSOPs;
c)
records
of
monitoring
and
any
corrective
and/or
preventative
action
taken;
d)
corrective
actions
that
include
appropriate
disposition
of
product;
and
e)
regular
evaluation
of
the
effectiveness
of
the
system
by
the
meat
business
operator.
5.2.1.3.2.
Hazard
Analysis
Critical
Control
Points
(HACCP)
HACCP
program
or
equivalent
international
accepted
guidelines
should
be
developed
and
applied
as
a
proactive
means
of
process
control
for
food
safety
purposes.
5.2.1.3.3
Outcome-based
parameters
for
process
control
a.
Establishment
of
performance
criteria
for
the
outcome
of
specified
activities
strengthens
the
verification
of
process
control.
b.
The
establishment
should
have
a
documented
process
control
system
for
implementing
corrective
actions
to
consistently
meet
performance
criteria.
c.
Organoleptic
parameters
may
also
be
established.
5.2.1.3.4
Quality
Assurance
(QA)
systems
The
meat
business
operator
should
establish
and
implement
quality
assurance
(QA)
systems.
5.2.1.4
Maintenance
and
Sanitation:
Establishment,
Facilities,
and
Equipment
a.
Establishments,
facilities
and
equipment
should
be
maintained
and
sanitized
to
minimize
contamination
of
meat.
b.
The
guidelines
for
the
maintenance
and
sanitation
of
establishments
should
be
in
accordance
with
existing
relevant
guidelines.
c.
A
basic
component
of
meat
hygiene
programs
should
be
the
monitoring
and
documentation
of
the
effectiveness
of
maintenance
and
sanitation.
d.
Slaughter
and
dressing
of
animals
with
special
conditions
should
have
special
sanitation
requirements.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
11
e.
Establishments,
facilities
and
equipment
should
be
in
good
condition
to
facilitate
all
sanitation
procedures
and
prevent
contamination
of
meat.
f.
The
scope
of
the
cleaning
program,
cleaning
specifications,
persons
responsible
and
monitoring
and
record
keeping
requirements
should
be
specified
in
sanitation
standard
operating
procedures
(SSOPs).
g.
Cleaning
chemicals
and
lubricants
should
be
properly
used,
handled,
labeled
and
stored.
h.
Specific
cleaning
programs
are
required
for
equipment
and
tools
that
come
in
contact
with
meat
intended
for
food.
i.
Containers
and
equipment
should
be
cleaned
and
sanitized
before
passing
from
an
“
dirty
”
area
to
“
clean
”
area.
j.
Pest
control
programs
should
be
implemented
and
in
accordance
with
Good
Hygienic
Practices/Good
Manufacturing
Practices
described
in
existing
relevant
guidelines.
In
particular
the
meat
business
operator:
a)
Should
properly
document
and
verify
the
program;
b)
Follow
conditions
for
the
usage
of
the
approved
pesticide;
and
c)
Keep
pest
control
chemicals
in
secure
storage
and
limit
access
to
authorized
persons.
5.2.2
Responsibilities
of
the
Meat
Control
Officer/Competent
Authority
The
competent
authority
should
encourage
development
and
adoption
of
innovative
technologies
and
procedures
that
reduce
cross-contamination,
improve
food
safety
and
animal
welfare.
5.2.2.1
Ante-mortem
Inspection
a.
All
slaughter
animals
should
be
subjected
to
ante-mortem
inspection
by
a
competent
person/official
inspector
authorized
by
competent
authority.
b.
The
competent
authority,
based
on
risk-based
approach
or
current
scientific
knowledge
and
practice,
should
perform
ante-mortem
inspection,
establish
official
procedures
and
conduct
necessary
laboratory
tests,
if
needed.
c.
Ante-mortem
inspection
of
food
animals
should
be
made
as
soon
as
practicable
and
should
be
conducted
in
the
holding
pens
within
the
premises
of
the
slaughterhouse
after
the
prescribed
rest
period
of
the
animals.
Food
animals
should
be
inspected
not
later
than
24
hours
from
the
time
of
arrival
or
at
least
two
hours
before
animals
are
slaughtered.
d.
Animals
with
presentations
described
below
should
be
subjected
to
special
procedures
imposed
by
the
competent
authority:
a)
Excessively
dirty
animalsPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
12
b)
Dead
on
arrival
animals
c)
Apparently
sick
or
injured
animals
d)
Lack
of
required
documentation
accompanying
the
slaughter
animals
e.
Additional
measures
to
routine
ante-mortem
inspection
may
be
required
when
indicated
by
public
health
concerns.
f.
The
official
inspector
performing
the
ante-mortem
should
instruct
the
meat
business
operator
to
remove
the
animals
that
have
died
in
the
lairage/holding
pen
and
dispose
of
them
accordingly.
g.
Ante-mortem
judgement
categories
include:
a)
passed
for
slaughter;
b)
passed
for
slaughter
subject
to
second
ante-mortem
inspection
after
an
additional
holding
period;
c)
p
assed
for
slaughter
under
special
considerations/as
‘
suspect
’
;
d)
passed
for
emergency
slaughter;
e)
condemned
for
public
health
reasons;
f)
condemned
for
meat
suitability
reasons;
and
g)
condemned
for
animal
health
reasons
5.2.2.2
Post-mortem
Inspection
a.
The
competent
authority
is
responsible
for
the
establishment
of
inspection
procedures,
tests,
and
judgment
criteria
as
well
as
verification
of
the
post-mortem
inspection
system.
All
aspects
of
the
post-mortem
inspection
should
be
science-
based
and
tailored
to
relevant
risks.
b.
The
competent
authority
should
determine:
how
to
implement
post-mortem
inspection,
the
required
training,
knowledge,
skills
and
ability
of
personnel
involved
and
the
frequency
of
verification
activities.
c.
All
carcasses
and
other
relevant
parts
intended
for
human
consumption
should
be
subjected
to
post-mortem
inspection.
Post-mortem
inspection
should
be
performed
as
soon
as
the
animals
are
slaughtered.
All
relevant
information
from
the
primary
production
and
ante-mortem
inspection
should
be
considered
during
the
inspection.
d.
Carcasses
and
other
relevant
parts
condemned
by
the
meat
inspector
as
unsafe
or
unsuitable
for
human
consumption
should
be
properly
identified
and
handled
to
avoid
cross-contamination
of
meat
from
other
carcasses
and
relevant
parts.
The
reason
for
condemnation
should
be
recorded
and
laboratory
tests
may
be
taken
if
necessary.
e.
Tests
other
than
organoleptic
inspection
may
be
required
when
indicated
by
public
health
concerns.
f.
The
competent
authority
should
notify
the
owner
in
cases
of
condemnation
andPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
13
non-compliance
to
residues
or
contaminants
regulatory
limits.
g.
Post-mortem
judgment
categories
include:
a)
safe
and
suitable
for
human
consumption;
b)
safe
and
suitable
for
human
consumption,
subject
to
application
of
a
prescribed
process;
c)
held
on
suspicion
of
being
unsafe
or
unsuitable,
pending
the
outcome
of
further
procedures
and
tests;
d)
unsafe
and
unsuitable
for
human
consumption
but
able
to
be
used
for
some
other
purpose,
providing
there
are
adequate
hygiene
controls
to
prevent
any
transmission
of
hazards,
or
illegal
re-entry
to
the
human
food
chain;
e)
unsafe
and
unsuitable
for
human
consumption,
and
requiring
condemnation
and
destruction;
and
f)
unsafe
for
animal
health
reasons,
and
disposed
accordingly.
5.2.2.3
Proper
Marking
of
Carcasses
a.
Carcasses
and
other
relevant
parts
found
fit
for
human
consumption
should
be
marked,
stamped,
tagged
or
labeled
by
the
meat
inspector
as
“
Inspected
and
Passed
”
.
Carcasses
and
other
relevant
parts
found
to
be
unfit
for
human
consumption
should
be
marked,
stamped,
tagged
or
labeled
by
the
meat
inspector
as
“
Inspected
and
Condemned
”
.
b.
Characteristics
of
marking
ink
to
be
used:
a)
should
be
certified
food
grade
ink
and
safe
for
human
consumption;
b)
should
be
strongly
identifiable
and
will
not
wash
off
under
ordinary
conditions;
and
c)
should
not
interfere
with
monitoring
equipment
used
to
detect
contamination
on
meat.
5.2.2.4
Process
Control
Systems
under
the
Responsibility
of
the
Competent
Authority
5.2.1.4.1
Regulatory
systems
a.
The
competent
authority
should
have
the
legal
power
to
establish
and
enforce
regulatory
meat
hygiene
requirements
and
has
the
final
responsibility
for
ensuring
that
all
regulatory
requirements
are
met.
b.
The
competent
authority
should:
(1)
Establish
regulatory
systems
and
requirements;
(2)
Undertake
specified
meat
hygiene
controls
that
are
designated
activities
of
the
competent
authority;
(3)
Verify
that
process
control
systems
implemented
by
the
meat
business
operator
meet
regulatory
requirements;
(4)
Verify
that
accredited
bodies
are
carrying
out
functions
as
required;
and
(5)
Carry
out
enforcement
actions
as
necessary.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
14
c.
Where
the
meat
business
operator
does
not
comply
with
regulatory
requirements,
the
competent
authority
should
carry
out
enforcement
actions
that
may
include:
a)
slowing
of
production
while
the
operator
regains
process
control;
b)
stopping
production,
and
withdrawing
certification
for
meat
deemed
to
be
unsafe
or
unsuitable
for
its
intended
use;
c)
withdrawing
official
supervision,
or
meat
inspection
service
of
official
inspectors;
d)
ordering
specified
treatment,
recall
or
destruction
of
meat
as
necessary;
and
e)
withdrawing
or
suspending
all
or
part
of
the
approval/registration
of
the
establishment
if
process
control
systems
are
invalid
or
repeatedly
non-
compliant.
5.2.3
General
Hygiene
Requirements
for
Process
Control
a.
Process
control
should
meet
the
general
hygiene
requirements
of
existing
relevant
regulations.
b.
The
competent
authority
should
use
the
services
of
accredited/recognized
laboratories
when
carrying
out
meat
hygiene
activities.
Laboratory
testing
may
be
required
for:
verification
of
process
control;
monitoring
achievement
of
performance
criteria;
residue
monitoring;
diagnosis
of
disease
conditions
affecting
individual
animals;
and
monitoring
of
zoonoses.
5.2.3.1
Hygiene
Requirements
for
Slaughter
and
Dressing
a.
Only
live
animals
intended
for
slaughter
and
animals
that
have
undergone
emergency
slaughter
outside
the
slaughterhouse
with
complete
veterinary
documents
are
allowed
to
be
brought
into
a
slaughterhouse
or
poultry
dressing
plant.
b.
No
animal
other
than
those
intended
for
slaughter
should
enter
a
slaughterhouse/poultry
dressing
plant,
with
the
exception
of
sentinel
animals
used
for
disease
surveillance
and
animals
used
for
researches
and
similar
purposes.
c.
An
animal
should
only
be
slaughtered
in
a
slaughterhouse/poultry
dressing
plant
if
an
official
inspector
is
available
to
undertake
inspection
process.
In
cases
of
emergency
slaughter
where
an
official
inspector
is
not
available,
special
measures
provided
by
the
competent
authority
will
apply
to
ensure
that
the
meat
is
safe
and
suitable
for
human
consumption.
d.
All
animals
brought
to
the
kill
floor
should
be
slaughtered
without
delay,
with
proper
observance
of
stunning,
sticking,
and
bleeding
intervals
and
procedures.
e.
During
initial
slaughter
operations,
and
with
due
consideration
to
minimizing
contamination:
(1)
Slaughtered
animals
that
are
scalded,
flamed
or
similarly
treated
should
be
scoured
of
all
bristles,
hair,
scurf,
feathers,
cuticles
and
dirt;PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
15
(2)
The
trachea
and
esophagus
should
remain
intact
during
bleeding,
except
in
the
case
of
ritual
slaughter
;
(3)
Bleeding
should
be
as
complete
as
possible;
if
blood
is
intended
for
food,
it
should
be
collected
and
handled
in
a
hygienic
manner;
(4)
Tonsils
should
not
be
cut
when
exposing
the
tongue;
(5)
Skinning
of
the
head
may
not
be
required
for
some
classes
of
animals
e.g.
goats,
calves,
sheep,
or
as
required
by
the
competent
authority,
provided
that
heads
are
handled
in
such
a
way
as
to
avoid
undue
contamination
of
meat;
(6)
Before
the
removal
from
the
head
of
any
parts
intended
for
human
consumption,
the
head
should
be
cleaned
to
facilitate
inspection
and
the
hygienic
removal
of
specified
parts;
(7)
Lactating
or
obviously-diseased
udders
should
be
removed
from
animal
bodies
at
the
earliest
opportunity;
(8)
Removal
of
udders
should
be
done
in
a
way
that
the
contents
do
not
contaminate
the
animal
bodies;
and
(9)
Hides/fleeces
should
not
be
washed,
de-fleshed
or
left
to
accumulate
in
any
part
of
a
slaughterhouse.
f.
Poultry,
after
de-feathering,
can
only
be
effectively
cleaned
of
dust,
feathers
and
other
contaminants
by
washing
with
potable
water.
g.
Once
the
hide/fleece
or
hair
has
been
removed,
animal
bodies
should
be
separated
from
each
other
to
avoid
contact,
and
this
should
be
maintained
until
each
carcass
has
been
inspected
and
judged
by
an
official
inspector
undertaking
post-mortem
inspection.
h.
During
slaughter,
and
with
due
consideration
to
minimizing
contamination:
(1)
Skinning,
if
performed,
should
be
completed
before
evisceration;
(2)
Water
in
scalding
tanks
should
be
managed
and
changed
regularly,
as
needed,
so
that
it
is
not
excessively
contaminated;
(3)
Evisceration
should
be
carried
out
without
delay;
(4)
Discharge
or
spillage
of
any
material
from
the
esophagus,
crop,
stomach,
intestines,
cloaca
or
rectum,
or
from
the
gall
bladder,
urinary
bladder,
uterus
or
udder,
should
be
prevented;
(5)
Intestines
should
not
be
severed
from
the
stomach
during
evisceration
and
no
other
opening
should
be
made
into
an
intestine,
unless
the
intestines
are
first
effectively
tied
to
prevent
spillage,
except
in
the
case
of
poultry;PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
16
(6)
Stomachs
and
intestines
and
all
inedible
material
derived
from
the
slaughtering
and/or
dressing
of
bodies
of
animals
or
poultry
should
be
removed
as
soon
as
possible
from
the
dressing
area,
and
processed
in
a
manner
that
does
not
cause
cross-contamination
of
meat;
(7)
Methods
used
to
remove
visible
and
microbial
contamination
should
be
demonstrated
to
be
effective
and
meet
other
requirements
as
specified
by
the
competent
authority;
and
(8)
Fecal
and
other
material
should
be
removed
from
carcasses
in
a
manner
that
does
not
result
in
further
contamination.
i.
The
official
inspector,
undertaking
post-mortem
inspection,
should
enforce
necessary
measures
if
the
manner
of
slaughtering/
handling
of
meat
will
adversely
affect
the
safety
and
suitability
of
meat.
j.
The
offal
should
remain
identifiable
as
belonging
to
a
single
carcass
when
required
for
postmortem
judgement.
5.2.3.2
Hygiene
Requirements
for
Parts
of
Animal
Deemed
Unsafe
or
Unsuitable
for
Human
Consumption
a.
There
should
be
special
hygiene
measures
in
operations
involving
animal
parts
deemed
unsafe
or
unsuitable
for
human
consumption.
These
measures
should
ensure
that
cross-contamination
and
substitution
is
prevented.
b.
Carcass
or
carcasses
deemed
unsafe
or
unsuitable
for
human
consumption
should
be
disposed
properly
within
the
premises
of
the
establishment.
c.
Animal
parts
deemed
unsafe
or
unsuitable
for
human
consumption
should
be:
a)
placed
immediately
into
specifically
identified
containers
that
is
secured
and
only
the
official
inspector
is
able
to
open;
b)
identified
according
to
the
type
and
end
use
of
the
tissue;
and
c)
in
case
of
condemned
materials
approved
for
rendering,
handle
in
rooms
for
that
purpose
and
transfer
in
a
secure
manner
to
a
recognized
place
of
disposal.
5.3
POST-SLAUGHTER
5.3.1
Hygiene
Requirements
for
Process
Control
after
Post-Mortem
Inspection
a.
Meat
passed
as
safe
and
suitable
for
human
consumption
should
be:
(1)
Removed
immediately
from
the
dressing
area
and
transferred
to
the
holding
area;
(2)
Handled,
stored
and
transported
properly
to
prevent
contamination
and
deterioration;
(3)
Held
under
conditions
that
reduce
its
temperature
and/or
water
activity,
unlessPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
17
cut
up
or
de-boned
pre-rigor;
and
(4)
Held
at
temperatures
that
achieve
safety
and
suitability
objectives.
b.
In
the
case
of
poultry
undergoing
immersion
chilling:
(1)
The
immersion
chilling
process
should
meet
hygiene
criteria
specified
by
the
competent
authority;
(2)
Rapid
reduction
in
carcass
temperature;
(3)
Sanitation
requirements
should
include
complete
emptying,
cleaning
and
sanitation
of
tanks
as
appropriate.
c.
Where
carcasses,
parts
of
carcasses
or
other
meat
is
placed
in
a
holding
room:
(1)
All
requirements
for
hygienic
control
of
operations
must
be
followed;
(2)
Carcasses
and
parts
of
carcasses
should
be
held
in
a
manner
permitting
adequate
circulation
of
air;
(3)
Prevention
of
potential
cross-contamination
from
dripping
fluids;
and
(4)
Control
of
condensation
and
water
dripping
from
overhead
facilities.
d.
When
fresh
meat
is
cut
or
de-boned:
(1)
It
should
be
transported
directly
from
the
dressing
area
to
the
chilling
room
and
then
to
the
fabrication
area;
(2)
Temperature
should
be
controlled
in
the
fabrication
area;
(3)
Cutting
up,
de-boning
and
packing
should
be
done
in
the
fabrication
area
and
should
meet
all
requirements
for
hygienic
process
control.
e.
When
raw
meat
is
comminuted/ground/minced:
(1)
It
should
be
obtained
only
from
parts
of
animals
as
approved
by
the
competent
authority;
(2)
It
should
not
contain
bone
fragments
or
skin;
(3)
It
should
not
contain
any
grossly
abnormal
tissues
and/or
post-dressing
contamination;
and
(4)
The
competent
authority
may
specify
compositional
criteria.
f.
When
raw
meat
is
mechanically
separated,
the
competent
authority
should:
(1)
Regulate
the
parts
and
species
of
animal
that
can
be
used;
(2)
Set
compositional
standards
for
maximum
calcium
content;
and
(3)
Require
specific
labeling
of
the
final
product.
g.
When
raw
meat
is
minced,
mechanically
separated
or
used
in
meat
preparations:
(1)
The
competent
authority
can
specify
maximum
time/temperature
schedules
for
process
control
at
each
step
of
production;
(2)
It
should
be
immediately
wrapped
and/or
packaged
followed
by
refrigerationPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
18
when
not
used
as
an
ingredient
for
meat
preparations
and
manufactured
meat;
(3)
The
competent
authority
may
specify
microbiological
criteria
for
raw
materials
and
final
product;
(4)
Establishments
should
have
means
of
detecting
contamination
with
metal
fragments
as
appropriate;
and
(5)
Thawed
meat
should
not
be
re-frozen.
h.
Where
meat
is
packaged
or
wrapped:
(1)
Use
suitable
packaging
material
and
store
in
a
hygienic
manner;
and
(2)
Cases
or
cartons
should
have
a
suitable
inner
liner
or
other
means
of
protecting
the
meat
if
pieces
of
meat
are
not
individually
wrapped
before
packing.
i.
Where
meat
is
placed
in
a
room
for
freezing:
(1)
Meat
that
are
hung
or
in
racks
or
trays
should
be
in
a
manner
that
does
not
obstruct
air
circulation;
(2)
Meat
that
is
not
in
cartons
should
be
stored
properly
to
prevent
cross-
contamination
via
dripping
of
liquids;
(3)
Cartons
with
meat
should
be
stacked
to
permit
adequate
circulation
of
air;
and
(4)
Meat
stored
on
trays
should
be
placed
properly
to
avoid
contact
with
the
base
of
an
upper
tray.
j.
Where
meat
is
held
in
a
freezer
facility:
(1)
The
temperature
of
meat
should
be
reduced
to
acceptable
level
before
placement;
(2)
Exposed
meat
must
be
stored
properly
so
that
its
hygiene
is
not
compromised
by
the
presence
of
packaged
meat
and
packaging
material;
(3)
Meat
should
not
be
stacked
directly
on
the
floor
and
should
be
placed
so
that
there
is
adequate
air
circulation;
(4)
The
freezer
storage
should
be
operated
and
maintained
appropriately
to
maintaining
the
safety
and
suitability
of
meat;
and
(5)
Temperatures
should
be
constantly
recorded
and
monitored.
k.
Thawing
of
raw
meat
for
further
fabrication
should
not
result
in
growth
of
microorganisms
or
the
formation
of
toxins
that
may
be
a
risk
to
human
health.
l.
A
procedure
for
determining
and
validating
the
shelf
life
of
warm,
chilled
and
frozen
meat
should
be
established
and
implemented
by
the
meat
business
operator.
m.
Establishments
approved
for
slaughter
and
processing
of
different
animal
species
should
ensure
that
operations
are
controlled
in
terms
of
space
or
time
so
that
there
is
no
possibility
of
accidental
mixing
of
meat
from
different
animal
species
and
no
mis-identification
at
the
time
of
packaging.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
19
5.3.2
Transportation
of
Meat
a.
The
guidelines
for
the
transportation
of
meat
should
be
be
in
accordance
with
existing
relevant
guidelines.
b.
Vehicles
for
transportation
of
meat
should:
a)
should
be
accredited/registered
by
the
competent
authority
b)
be
designed
that
the
meat
does
not
contact
the
floor;
c)
have
door
seals
for
the
prevention
of
entry
of
sources
of
contamination;
and
d)
be
equipped
to
maintain
and
monitor
temperature
and
humidity.
c.
Meat
should
be
transported
at
recommended
temperatures
that
do
not
promote
growth
of
harmful
bacteria.
Temperature
should
be
constantly
monitored
and
recorded.
Additionally,
there
should
be
adequate
protection
from
external
contamination
and
damage.
d.
If
meat
is
exposed
to
adverse
temperature
or
sources
of
contamination
that
may
affect
safety
and
suitability,
a
re-inspection
may
be
done
by
an
official
inspector
before
distribution
is
allowed.
5.3.3
Systems
for
Removing
Products
that
are
in
Circulation
a.
Meat
business
operators
should
have
adequate
systems
for
the
removal
of
products
that
are
in
circulation.
The
competent
authority,
consumer
and
other
interested
parties
should
be
notified
when
an
meat
business
operator
removes
product
for
public
health
reasons.
b.
Product
removal
systems
designed
by
the
meat
business
operator
should:
(1)
Include
identification,
management
and
operational
procedures
that
facilitate
the
rapid
and
complete
removal
of
affected
products;
(2)
Provide
records
for
the
traceability
to
the
origin
of
the
problem;
(3)
Provide
records
that
facilitate
investigation
of
implicated
processing
inputs;
(4)
Be
reviewed
and
tested
periodically;
and
(5)
Include
provision
for
communication
to
the
competent
authority,
consumers
and
other
interested
parties
when
public
health
issues
are
involved.
c.
The
systems
for
the
removal
of
products
in
circulation
should
be
capable
of:
(1)
Withdrawal,
where
measures
are
applied
by
the
establishment
operator/meat
business
operator
to
prevent
the
distribution,
display
or
offer
of
a
product
that
is
not
safe
or
suitable
for
human
consumption;
(2)
Recall,
where
measures
are
applied
to
return
unsafe
or
unsuitable
product
that
has
already
been
supplied
or
made
available
to
consumers;
(3)
Detention,
where
measures
are
applied
by
the
competent
authority
to
ensure
that
the
product
is
not
moved
or
tampered
with
pending
a
decision
on
its
disposition.
d.
Systems
that
are
enacted
in
relation
to
withdrawal
of
products
removal
will
dependPHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
20
on
the
specific
situation
and
the
likely
risks
to
human
health.
5.4
Personal
Hygiene
Movement
of
persons
from
dirty
areas,
such
as
kill
floor,
to
dressing
and
fabrication
areas
should
not
be
allowed.
If
movement
is
needed,
movement
should
be
from
cleanest
area
to
less
sanitised
areas.
If
movement
is
reversed,
complete
change
of
clothing
and
sanitation
protocols
should
be
complied
with.
5.4.1
Personal
cleanliness
a.
Persons
who
come
into
contact
with
meat
for
human
consumption
should:
(1)
maintain
personal
cleanliness
and
behavior;
(2)
wear
prescribed
protective
clothing
and
ensure
that
non-disposable
protective
clothing
is
cleaned
before
and
during
work;
(3)
if
gloves
are
worn
during
the
slaughter
and
dressing
of
animals
and
handling
of
meat,
ensure
that
they
are
the
approved
type
for
the
activity
and
they
are
used
according
to
specifications;
(4)
immediately
wash
and
sanitize
hands
and
protective
clothing
when
there
has
been
contact
with
abnormal
animal
parts;
(5)
cover
cuts
and
wounds
with
waterproof
dressings;
and
(6)
store
protective
clothing
and
personal
effects
in
locations
separate
from
areas
where
meat
is
stored.
b.
Persons
working
in
the
fabrication
area
should
have
a
complete
set
of
uniform
covering
the
head,
face
mask,
and
uniform
allowing
least
exposure
of
skin.
c.
Uniforms
and
boots
should
not
be
allowed
to
be
taken
out
of
the
working
areas,
or
changing/sanitation
rooms.
5.4.2
Personal
Health
Status
a.
The
establishment
should
have
a
record
of
relevant
personal
health
records
of
personnel.
b.
Persons
who
come
into
direct
or
indirect
contact
with
edible
parts
of
animals
or
meat
should
have
a
medical
examination
prior
to
and
during
employment
and
not
work
while
clinically
affected
by,
or
suspected
to
be
carrying,
communicable
agents
likely
to
be
transmitted
through
meat.
5.5
Product
Information
and
Consumer
Awareness
a.
P
acked
meat
should
be
labeled
with
clear
instructions
to
enable
the
next
person
in
the
food
chain
to
handle,
display,
store
and
use
the
product
safely.
b.
Handling
and
storage
instructions
should
be
in
the
label
of
packed
meat
for
consumers
’
guidance.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
21
c.
Meat
business
operators
should
conduct
information
dissemination
on
proper
handling,
storage,
and
use
of
their
products.
5.6
Training
a.
Persons
engaged
in
meat
hygiene
activities
should
be
trained
and/or
instructed
to
a
required
level
of
training,
knowledge,
skills
and
ability.
b.
Training
programs
should:
i.
provide
personnel
with
the
training,
knowledge,
skills
and
ability
to
carry
out
specified
meat
hygiene
tasks;
ii.
provide
practical
training
to
the
extent
required;
iii.
ensure
that
personnel
involved
in
supervisory
roles
have
appropriate
skills;
iv.
recognize
and
build
on
professional
qualifications;
and
v.
provide
for
the
continuing
education
of
persons
involved
with
meat
hygiene.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
22
REFERENCES
CAC/RCP
58-2005.
Code
of
Hygienic
Practice
for
Meat.
Codex
Alimentarius
Commission.
Food
and
Agriculture
Organization/World
Health
Organization.
DA
Administrative
Order
No.
06,
Series
of
2012.
Rules
and
Regulations
on
Hygienic
Handling
of
Chilled,
Frozen
and
Thawed
Meat
in
Meat
Markets.
Department
of
Agriculture.
Philippines.
DA
Administrative
Order
No.
18,
Series
of
2008.
Rules
and
Regulations
on
Humane
Handling
in
the
Slaughter
of
Animals
for
Food.
Department
of
Agriculture.
Philippines.
DA
Department
Circular
No.
01,
Series
of
2014.
Revised
Implementing
Rules
and
Regulations
of
Republic
Act
(RA)
no.
9296,
Otherwise
Known
as
“
The
Meat
Inspection
Code
of
the
Philippines
”
,
as
Amended
by
R.A.
No.
10536.
Department
of
Agriculture.
Philippines.
DOH
Administrative
Order
No.
2007-0012.
Philippine
National
Standard
for
Drinking
Water
2007.
Department
of
Health.
Philippines.
PNS/BAFPS
60:2008.
Code
of
Good
Animal
Husbandry
Practices.
Department
of
Agriculture.
Philippines.
Republic
Act
10611.
Food
Safety
Act
of
2013.
Philippine
s.PHILIPPINE
NATIONAL
STANDARD
PNS/BAFS
Code
of
Hygienic
Practice
for
Meat
23
Department
of
Agriculture
Special
Order
No.
177,
Series
of
2015
Technical
Working
Group
(TWG)
for
the
Development
of
Philippine
National
Standard
(PNS)
Code
of
Hygienic
Practice
for
Meat
Chair
Ma.
Elizabeth
D.
Callanta,
DVM,
MSc
Chief
Meat
Control
Officer
National
Meat
Inspection
Service
Vice-Chair
Ryan
R.
Gonzaga
South
Luzon
Quality
Control
Head
San
Miguel
Foods,
Inc.
Members
Clarita
M.
Sangcal
,
DVM
Chief
Meat
Control
Officer
National
Meat
Inspection
Service
January
M.
Nones
,
DVM
Chief
Meat
Control
Officer
National
Meat
Inspection
Service
Jonathan
V.
Sabiniano,
DVM,
MSc
Senior
Meat
Control
Officer
National
Meat
Inspection
Service
Mae
Nimfa
R.
Cruz,
DVM
Senior
Meat
Control
Officer
National
Meat
Inspection
Service
Nenita
R.
Estante
Senior
Agriculturist
Animal
Products
Development
Center
Bureau
of
Animal
Industry
Loinda
R.
Baldrias,
DVM,
MSc,
PhD
Dean
College
of
Veterinary
Medicine
University
of
the
Philippines,
Los
Ba
ñ
os
Ronie
E.
Malvataan
External
Consultant
for
Meat
Science
Elanco
Animal
Health
Secretariat
Bureau
of
Agriculture
and
Fisheries
Standards-Department
of
Agricultur
e
Alpha
P.
Mateo-Lanuza,
DVM
Senior
Science
Research
Specialist
Gari
Pellinor
U.
Hernandez,
DVM
Science
Research
Specialist
Abbie
Stephanie
Uy
,
DVM
Science
Research
AssistantBPI
Compound
Visayas
Avenue,
Diliman,
Quezon
City
1101
Philippines
T
elephone
(632)
920.6131
/
455.2856
/
467.9039
T
elefax
(632)
455.2858
/
456.6552
E-mail:
bafpsda@yahoo.com.ph
Website:
www.bafps.da.gov.ph