Policy Edited

7/25/2019 Policy Edited

1/57

S l a u g h t e r i n g | 1

CHAPTER I

AREAS OF CONSIDERATION

AND BACKGROUND OF THE PROBLEM

INTRODUCTION

Protection and promotion of the right to health of the people (Section 15, Article

II) and protection of consumers from trade malpractices from substandard or hazardous

products (Section 9, Article XI) are State!s obligations stipulated in the Philippine

"onstitution of 19#$% In &ul' *, +epublic Act o% 99- ordained the ./eat Inspection

"ode of the Philippines! to strengthen the countr'!s meat inspection s'stem to assure

safet' and 0ualit' of meat and meat products for human consumption both in the

domestic and international marets (Philippine Star, *)%

2nder this la3, it is the State!s polic' to, among others, (a) promulgate specific

policies and procedures go4erning the flo3 of food animals (b) ensure food securit'

and pro4ide safet' and 0ualit' standards to assure the protection of public against riss

of in6ur' and hazard and (c) support the li4estoc and poultr' industr' de4elopment and

promote animal health b' pre4enting the entr' of disease7carr'ing animals in meat

establishments%

8he /eat Inspection "ode of the Philippines laid guidelines on the follo3ing

area institutional mechanisms, scope of meat inspection, ante7 and post7mortem

inspection, inspection of imported meat and meat products, sanitation, product 0ualit'

and safet', product information and consumer a3areness, fees and charges, and

prohibited acts and sanctions%

It is also stated in the "ode the adoption of :ood /anufacturing Practices (:/P)

and Sanitation Standard ;perating Procedures (SS;P) in the 3hole process of

production, storage and distribution of meat and meat products% /eat establishments

that operate belo3 national standards for h'giene and sanitation are recommended for


2/57


closure% Incenti4e scheme, on the other hand, are formulated for establishments that

are performing eilipino citizenr'% It shall protect the meat

consuming public through efficient and effecti4e meat inspection ser4ice b' adopting

and implementing ne3 technologies to assure food safet'% I= shall promote the

de4elopment of li4estoc poultr' and meat industr' to ensure ade0uate suppl' of 0ualit'

meat and meat products% 8his shall be undertaen in collaboration 3ith go4ernment and

other industr' partners thoroughl' guided b' the /eat Inspection "ode of thePhilippinesand other rele4ant la3s%

I= binds and commits to ethical and professional standards in pro4iding

e


3/57


In4estigations b' animal 3elfareand animal rightsgroups ha4e indicated that a

proportion of these animals are being sinned or gutted 3hile apparentl' still ali4e and

conscious% 8here has also been criticism of the methods of transport of the animals,

3ho are dri4en for hundreds of milesto slaughterhouses in conditions that often result in

crush in6uries and death en route% Slaughtering animals is opposed b' most 4egetarians

and animal rightsgroups on ethical grounds% =ut the most important of critics is the

h'gienic measures deal 3ith the operational aspects of slaughtering process itself%

LOCALE OF THE STUDY

eterinar' Inspection =oard is situated at the northern borderline of /anila in

itas, 8ondo, /anila 3ith a total land area of ,1*#%*# s0%mtr% ;3ned and operated b'

the ocal :o4ernment of /anila, one of I=!s goal is to gi4e /anila the food securit' it

needed b' ensuring the 3holesomeness of animals being slaughtered in the "it'

Abattoir through h'gienic slaughtering%

Fig. 1 The Veterinr! In"#e$ti%n B%r&
http://www.wikipedia.org/wiki/Animal_welfarehttp://www.wikipedia.org/wiki/Animal_rightshttp://www.wikipedia.org/wiki/Live_transport_of_farm_animalshttp://www.wikipedia.org/wiki/Vegetarianshttp://www.wikipedia.org/wiki/Animal_rightshttp://www.wikipedia.org/wiki/Animal_welfarehttp://www.wikipedia.org/wiki/Animal_rightshttp://www.wikipedia.org/wiki/Live_transport_of_farm_animalshttp://www.wikipedia.org/wiki/Vegetarianshttp://www.wikipedia.org/wiki/Animal_rights


4/57


I= is composed of different di4isions and one of 3hich is the >ood B'giene

+egulator' Ser4ices (>B+S), the one in charge in meat inspection and food h'giene%

8he entire inspection process begins outside the slaughterhouse% C4en before the

animals can step foot into the slaughterhouse the' must be documented for their place

of origin (especiall' beef)% It doesn!t matter if the animal came from a feedlot, dair', or

pri4ate indi4idual, there has to be a document of origin submitted 3hich the I=Inspector re4ie3s and signs off on it% ;nce the origin of the animals is appro4ed, the

inspector must conduct an ante mortem (or prior to slaughter) inspection of the animals

li4e% During this inspection, the inspector is looing for an' signs of illness, disease,

=SC (bo4ine spongiform encephalopath' or /ad "o3 Disease), abnormal gro3ths,

ensuring the animal is structurall' sound (it is not crippled and can get up and 3al),

and other red flags that could potentiall' be a danger to the food suppl'% Animals 3ho

cannot get up and 3al are no3n in the industr' as Edo3nersF and cannot be

processed for human consumption%

8he inspector mars the animals as passed, suspect, or condemned% Animals

that are mared as suspect are held for a time and then re7e4aluated before the' can be

passed% If the animal cannot pass, it is condemned and cannot be slaughtered for


5/57


human consumption% 8he entire animal (head, internal organs, etc%) cannot be used, is

documented, and must be disposed of under the super4ision of the inspector% ;nce the

inspector has deemed the animals ha4e proper origin paper3or and are fit and health'

for slaughter, the animals are allo3ed to be brought into the slaughterhouse%

Animals are brought in and the inspector ensures the animals are humanel'

stunned (3hether it is through using a capti4e bolt or some other humane method)% It is

federal la3 that the animals be stunned and rendered insensiti4e to pain before the

animal is bled% ;nce the animal is stunned and bled, it goes through the rest of the

slaughter process%

I= Inspectors obser4e the entire process and loo at the entire carcass and all

of its parts (also called a post mortem inspection)% 8he inspectors tae a close loo at

things lie the head, l'mph nodes, and internal organs (lie heart and li4er) to loo for

signs of disease or other contamination% If there is something the inspector doesn!t lie

such a bruise or abscess on the carcass or an' part of the animal, the inspector can as

an emplo'ee to remo4e it or the inspector can do it himGherself%

Fig. ' The S()ghterh%)"e
http://awic.nal.usda.gov/farm-animals/humane-slaughterhttp://awic.nal.usda.gov/farm-animals/humane-slaughterhttp://awic.nal.usda.gov/farm-animals/humane-slaughterhttp://awic.nal.usda.gov/farm-animals/humane-slaughterhttp://awic.nal.usda.gov/farm-animals/humane-slaughterhttp://awic.nal.usda.gov/farm-animals/humane-slaughter


6/57


;nce the slaughter process is complete, the inspector 3ill declare each carcass

as either pass, retain, or condemn% "arcasses that are retained for things lie random

testing for E. Coli, etc% 3ill be held until the' come bac and then depending on the

results, are either sent bac into production or condemned% If a carcass is condemned,

the' are deemed inedible and are remo4ed completel' from the food suppl'% Animals

that are passed are then stamped 3ith the I= seal of inspection% 8hese stamps are

ept under loc and e' until the inspector is read' to use them% one of the plant

o3ners or the emplo'ees has access to these stamps% In order for the meat to enter

food production, it must be stamped 3ith the seal, 3hich signifies that the animal 3as

slaughtered under inspection%

If one of the steps la' out abo4e is missed or an' part of them aren!t donecorrectl', that animal is considered unfit% It does not matter if the animal is perfectl'

edible the carcass is automaticall' considered a ris and cannot enter the food s'stem%

Depending on the situation, often times, particular carcasses can be isolated and

destro'ed, but if a particular carcass cannot be identified, e4er' single animal that 3as

slaughtered that da' is deemed at ris and must be disposed of%

SCOPE AND SEVERITY OF PROBLEM SITUATIONS

/anila!s fresh meat (beef, por and mutton) suppl' comes from itas

Slaughterhouse% I= is responsible for ensuring that the' meet the re0uired h'giene

and en4ironmental standards and that onl' meat fit for human consumption is released

for sale in the maret% Hualified health inspectors are stationed at the slaughterhouse to

perform meat inspection and other related duties, including monitoring the operation of

slaughterhouse% 8his paper aims to address and sol4e the unh'gienic slaughtering in

itas Slaughterhouse%

H!giene n& Snitti%n

Se4ere h'gienic problems in the slaughtering of large animals in man' places

stem from the difficult' in handling these hea4' carcasses 3here there is inade0uate or

no slaughter e0uipment a4ailable% Proper e0uipment for handling bo4ines includes


7/57


manual or electric hoists for lifting up the carcass getting it off the floor for fla'ing,

e4iscerating and splitting%

In traditional slaughtering, bo4ine carcasses are placed 3ith the bac on the

ground% In this position the hide is loosened from the carcass, starting from the hind leg,

bell' and forelegs% 8he hide ser4es as protection of the meat surfaces from direct

contact to the ground% C4isceration also taes place in this position% 8his procedure is

the onl' possible method in rural slaughtering and ma' 3or reasonabl' 3ell, if onl' one

or t3o animals are slaughtered carefull' and 3ithout time pressure% As soon as more

animals are brought to be slaughtered in the same location, such as at a commercial

slaughter slab in 3hich 3orers are usuall' under time pressure, hea4' bacterial loads

on the meat through cross contamination cannot be a4oided%

B'gienic problems in slaughterhouses are mainl' caused b' the absence of a

carcass suspension s'stem or handling negligence (>igs% *79), such as

slaughtering on the floor 3ithout the possibilit' of hanging the carcass

hanging too closel' together both un7sinned and sinned carcasses in the

slaughter line, resulting in contact of hair or sin to alread'7sinned carcass

parts

carcass suspension too lo3, 3ith forelegs and shoulders touching the floor

careless e4isceration that spreads intestinal content onto the meat surface%


8/57


Fig. * S()ghtering %n the +(%%r

Fig. , F(%%r $%nt$t %+ +%re-)rter &)ring $r$"" "#(itting


9/57


Fig. Met $%nt/inti%n 0! +(ie"


10/57


Fig. Met %+ he2i(! $%nt/inte& +%re-)rter 3ith /i$r%0i( "#%i(ge +ter

"h%rt #eri%& %+ )nre+rigerte& "t%rge

Fig. 4 C%/#(ete &e0%ning %+ entire $r$""


11/57


Fig. 5 Dr%##ing %+ +%re-)rter" %n the +(%%r


12/57


Fig. 6 Tr&iti%n( "$(&ing 2t78he 4at is heated b' fuel 3ood, 3hich does not

allo3 for temperature control% ;nl' a small 0uantit' of scalding 3ater is a4ailable%

Pig slaughtering is much easier than cattle or buffalo slaughtering because the

carcass is not 4er' 4oluminous% =ut it is still hea4' enough to re0uire e0uipment for

lifting and suspending% Also, the pig sin is t'picall' not remo4ed because it is eaten

along 3ith the meat% Jith that protecti4e co4ering intact during the slaughtering, less of

the meat surface is e


13/57


/an' pigs are put into the scalding 3ater, 3hich causes enormous dirt

contamination% 8he necessar' periodical refreshing of the scalding 3ater is

usuall' not done%

Pig slaughterhouse operators must be forced to eep the carcasses and the

meat off the ground, starting 3ith the scalding process% 8his can be done in the small7 to

medium7sized facilities 3ith moderate in4estment% 8remendous h'giene problems 3ith

hea4' meat contamination can occur if the entire pig7slaughter operation is carried out

on the ground (>igs% $1)%

Fig. 18 Unh!gieni$ "()ghtering %+ #ig %n the +(%%r7 ;ne of the butchers steps on

the carcass for assistance in opening it for e4isceration%


14/57


Fig. 11 Cr$"" "#(itting %n the +(%%r

Fig. 1' Cr$"" $)tting %n the +(%%r


15/57


Fig. 1* N% "e#rti%n %+ (i2e #ig"7"arcasses being dressed and meat being cut and

deboned all in the same area%

/eat is an important source of protein and a 4aluable commodit' in resource7

poor communities% In man' de4eloping countries, lac of appropriate slaughtering

facilities and unsatisfactor' slaughtering techni0ues are causing unnecessar' losses of

meat as 3ell as in4aluable b'7products from animal carcasses% Slaughtering places arefre0uentl' contaminated and ma' not be protected against dogs, rodents and insects%

/eat products coming from such conditions are often deteriorated due to bacterial

infection or contaminated, 3hich ma' cause food poisoning or diseases in consumers%

In man' de4eloping countries, regulations concerning meat inspection andGor control

are inade0uate or non7e


16/57


procedures including ante mortem e


17/57


Protect food from adulteration (intentional contamination)%

Cnsure proper practice in the food trade to pre4ent the sale of food that is

offensi4e or defecti4e in 4alue and 0ualit'%

B'gienic standpoint to animal and man, b' the complete harmless disposition

of all products of diseases and their specific causes% In relation to the latter, meat

inspection should not be underestimated in its 4alue and importance to general stoc

raising% It not onl' discloses to the intelligent o3ner of stoc obscure diseases of food

animals, but sho3s to him also the means and 3a's b' 3hich such disease ma' be

eradicated and pre4ented%

So far as the eurthermore, it is not feasible to control the possibilit' that meat of animals

supposed to be slaughtered for pri4ate uses might not ser4e e


18/57


appropriate slaughtering facilities% A slaughterhouse is a facilit' 3here animals are illed

and processed into meat products% In facilities lie itas Slaughterhouse, slaughtering

must be carried out in full' mechanized lines% 8he 3orers are assigned to specific

3orstations and the carcasses mo4e on a con4e'or s'stem from station to station until

the slaughter process is completed%

B)t$her" n& Met In"#e$t%r"

=utchers lac of education and proper training

REVIE9 OF RELATED LITERATURE AND STUDIES

F%reign Litert)re

Hygiene and Environmental Health HEAT Module

Study Session 7: Introduction to the Principles of

Food Hygiene and Safety

>ood h'giene and safet' usuall' refer to contamination 3ith .microorganisms! or

.microbes! 3hereas in communicable diseases, the term .infectious agents! is preferred%

All o4er the 3orld people are seriousl' affected e4er' da' b' diseases that are

caused b' consuming unh'gienic and unsafe food% Je ha4e to gi4e due emphasis to

good h'gienic practices to pre4ent and control foodborne diseases% >oodborne

diseases result from eating foods that contain infectious or to


19/57


food control, food inspection and supporti4e enforcement measures that can contribute

to food h'giene and safet'%

Food Program

Food Processing and Slaughterhouses

8he 2S Department of Agriculture (2SDA) regulates meat and poultr' in the 2S,

ensuring that all meat and poultr' for commercial sale is produced 3ith go4ernment

inspectors present% Bo3e4er, as a result of 3ea regulations and lac of control o4er

meat companies, the 2SDA has still failed to effecti4el' safeguard the 2S meat suppl',

creating an ongoing threat to consumer health%

In 199-, the 2SDA introduced a ne3 meat inspection program called the Bazard

Anal'sis and "ritical "ontrol Point (BA""P) s'stem% 8his s'stem 3as intended to

modernize meat inspection and introduce testing for the bacteria that mae people sic%

2nfortunatel', BA""P has some ma6or shortcomings%

8he BA""P s'stem allo3s man' inspection tass to be carried out b' the meat

companies themsel4es, and actuall' reduces the in4ol4ement of 2SDA inspectors% 8his

is highl' problematic, not least because meat companies are unliel' to slo3 or stop

production in order to deal 3ith a problem or remo4e potentiall' contaminated meat

from the line% 2nder BA""P, the 2SDA has actuall' discouraged its inspectors from

stopping production lines 3hen the' suspect contamination% In one 2SDA memo, the

agenc' stated that inspectors 3ould be held responsible for halting production unless

there 3as absolute e4idence of product contamination an unfair burden to impose on

inspectors charged 3ith the tas of e4aluating meat as it speeds do3n a production line%

Another significant shortcoming of the current inspection s'stem is the 2SDA!s

lac of authorit' to order product recalls or to issue fines 3hen companies persistentl'

4iolate food safet' rules% 2pon disco4er' of contaminated meat, the 2SDA cannot

demand that a compan' recall its products and onl' has the po3er to consult 3ith a


20/57


compan' about ho3 it should handle the situation% 8his slo3s the recall process and

allo3s for unsuspecting consumers to bu' and eat contaminated products e4en 3hen

authorities are a3are of the contamination%

Similarl', the 2SDA cannot shut do3n a plant that does not meet sanitation

re0uirements, 3hich often causes length' dela's bet3een the disco4er' of unsanitar'

facilities and action taen to impro4e their conditions% In , Public "itizen and the

:o4ernment Accountabilit' Pro6ect disco4ered that e4en after repeatedl' testing positi4e

for Salmonella contamination, se4eral ground beef processing plants 3ere allo3ed to

continue to sell meat for months before steps 3ere taen to clean up their facilities%

>ederal health authorities ha4e estimated that foodborne diseases sicen 1 in -

Americans (or ?# million people), cause 1#, hospitalizations, and ill *,

Americans e4er' 'ear% ie3ise, a number of studies ha4e confirmed the presence of

harmful bacteria in meat in the 2S% After collecting ground beef samples from meat

processing plants around the countr' in 199-, the 2SDA determined that $%5@ of the

beef samples 3ere contaminated 3ith Salmonella, 11%$@ 3ere contaminated 3ith

isteria monoc'togenes, *@ 3ere contaminated 3ith Staph'lococcus Aureus, and

5*%*@ 3ere contaminated 3ith "lostridium perfringens%

8hese unacceptable le4els of contamination are caused b' the cro3ded

conditions in 3hich con4entional food animals are raised, as 3ell as the high speed at

3hich meat is processed% In order to ma


21/57


necessar' to pre4ent this ind of contamination% As a result, meat often becomes

contaminated 3ith bacteria that cause foodborne illness%

8he 2S continues to e


22/57


to students, professionals and members of the research communit' 3orld3ide 3ho aim

to impro4e standards of meat inspection procedures and food safet'%

L%$( Litert)re

Food Safety

&asic Food Hygiene and Safety

Safet' is a basic re0uirement of food 0ualit'% >ood contamination and poisoning

can occur at an' stage from farm to for% +apid urbanization and globalization of food

manufacturing and trade increase the lielihood of incidents in4ol4ing contaminated and

adulterated food% Bundreds of people in our local area fall ill e4er' 'ear and man' suffer

death as a result of consuming unsafe food%

I% :/P ;rganization% 8he compan' should ha4e an ade0uate number of

personnel at all le4els ha4ing no3ledge, sill and capabilities rele4ant to their

assigned functions, to be able to e


23/57


% Production and Process "ontrols% All operations in the recei4ing, inspecting,

transporting, segregating, preparing, manufacturing, pacaging, and storing of

food should be conducted in accordance 3ith ade0uate sanitation principles%

I% Hualit' "ontrol% A 0ualit' control s'stem should be established to ensure that

products contain the correct materials of specified 0ualit' and 0uantit' and are

manufactured under proper conditions%

II% Documentation% All documents related to the manufacture and operations

should be prepared, re4ie3ed, appro4ed, and distributed according the 3ritten

procedures%

III% Hualit' audits% A 0ualit' audit is consists of an e


24/57


"ontrol of the microbial 0ualit' of food must focus on the food preparation itself,

food handlers, facilities and e0uipment% 8he 0ualit' of foods depends on the condition

3hen purchased and the time temperature control during storage, preparation and

ser4ice% Personal h'giene and cleanliness of the facilities and e0uipments must also

contribute to food safet'%

Christmasita Ole!iasFood Safety: Eat$ 'rin and )e *ary

o3, this is one absorbing topic that!s closest to our hearts (or should I sa', our

stomachs)% Je!4e heard and read about cases of food poisoning (or foodborne illness)%

;r it ma' ha4e happened to 'ou or somebod' close to 'ou% A colleague had a drining

spree 3ith some friends and 3ent home not reall' drun but feeling funn' in the pit ofher stomach and some3hat nauseous% 8he morning after, she 3as maing more trips to

the toilet than she could remember% 8his 3ent on for three da's and she 3as feeling so

3ea she could hardl' cra3l out of bed% /ustering enough strength, she dro4e herself

to the nearest hospital% She 3as immediatel' confined her doctor said she lost a lot of

fluids and electrol'tes (3hich regulate our bod'!s h'dration) and her idne's 3ere close

to shutting do3n% She 3as put on de


25/57


informati4e articles on the >ood Safet' Act of 1* (+A 1-11), the science of proper

hand3ashing, the food safet' culture, and lessons in food safet'%

Les, there!s such a thing as the >ood Safet' Act of 1*, 3hich tacles the

Ego4ernment!s efforts in taing the countr'!s le4el of food safet' assurance on a higher

scale, stating the responsibilities the go4ernment partaes in managing food safet' in

the countr'%F 8he ma6or go4ernment agencies in4ol4ed here are the >ood Safet'

+egulator' Agencies, the Department of Agriculture, and the Department of Bealth%

2nder the Department of Agriculture fall the follo3ing agencies =ureau of Animal

Industr' (for food deri4ed from animals, including eggs and hone' production), ational

/eat Inspection Ser4ices (ob4iousl' for meats), =ureau of >isheries and A0uatic

+esources (for fish and other seafoods, including those gro3n b' a0uaculture), =ureau

of Plant Industr' (for plant foods), >ertilizer and Pesticide Authorit' (for pesticides and

fertilizers used in the production of plant and animal food), Philippine "oconut Authorit'

(for fresh coconut), Sugar +egulator' Administration (for sugar cane production and

mareting), ational >ood Authorit' (for rice, corn, and other grains)%

2nder the Department of Bealth are the >ood and Drug Administration and the

>DA "enter for >ood +egulation (to implement food safet' control management s'stemfor the de4elopment of food standards and regulations)% Also under D;B is the =ureau

of Huarantine, 3hich is tased 3ith the pro4ision of sanitation and assurance of food

safet' in all its areas of responsibilit' such as domestic and international ports and

airports including flight catering, food ser4ice establishments, sea 4essels, and aircraft%

8o protect consumers, food safet' assessment bodies 3ill be established, 3here

the ational Cpidemiolog' "enter, the +esearch Institute of 8ropical /edicine, and the

ational "enter for Disease Pre4ention and "ontrol 3ill conduct and document

epidemiological studies on foodborne illnesses%

As can be gleaned from the article on the >ood Safet' Act, on top of consumer

health and protection, the go4ernment is beefing up its food safet' management s'stem


26/57


Eto mae the countr'!s goods more competiti4e 3ith products from abroad, especiall'

those countries re0uiring stringent food safet' compliance%F

>ood safet' being such a broad topic, the >DA narro3ed it do3n to these areas

3here a establishment can be held responsible for compromising food safet', as

follo3s apparent spoilage, presence of filth or foreign matter, unsatisfactor' microbial

0ualit', presence of naturall' occurring toood Safet' Act can be

penalized from P5, to P5, and face imprisonment, depending on the gra4it'

of the 4iolation% 8heir registration and certification can e4en be re4oed%

>ood safet' literall' lies in our hands and 3e should guard our right to it 3ith our li4es%

F%reign St)&ie"

T.E. Fe(t/te :165;.+he %odern ,ole of

%eat Inspection and Food Hygiene$

-(1) 97*, **%

/eat B'giene program can offer to3ard disease control in "anadian li4estoc%

In so doing, the histor' and mandate of the /eat B'giene program 3ill be briefl'

re4ie3ed as 3ill some of its present acti4ities% Jhile acti4ities related to food safet'

>orm an important part of these acti4ities, I 3ill restrict m' discussion to those relatingto 4eterinar' disease control% >ollo3ing this, s3ine condemnation data 3ill be used to

illustrate the 4alue of data collected at slaughter in the de4elopment of disease control

strategies% 8he /eat B'giene program 3as established in 19$ 3ith the main ob6ecti4e

of maintaining our e


27/57


program 3as enlarged and the mandate broadened% Subse0uent to the meat scandals

that too place in ;ntario in the 5s and in Huebec in the -s and $s, the program

3as e


28/57


meat inspection and control% Due to the lac of implementation of the /eat Inspection

Act and resultant absence of meat inspection, meat from sic or parasite7infected

animals is ser4ing as a source of infection to humans as 3ell as other animals% In

addition, meat 0ualit' is ad4ersel' affected b' careless handling conditions in the

slaughtering places as 3ell as in the meat marets or shops% >or impro4ement in animal

slaughtering and meat inspection in both rural and urban areas of epal, se4eral

strategies are to be recommended% Sustainable capacit' building should be introduced

including training of 4eterinarians, meat inspectors and butchers as 3ell as building of

slaughter facilities% :o4ernment policies on slaughter procedures including ante7mortem

eor meat, inspection at the slaughterhouse is

historicall' the main means of control to protect consumers% Bo3e4er, the le4els of

detection of biological hazards during meat inspection ha4e not been established in

0uantitati4e terms 'et% Por is the most fre0uentl' consumed meat in Curope% 8he aim


29/57


of this stud' 3as to pro4ide elements for 0uantif'ing le4els of ris for por consumers

and lac of detection b' meat inspection% Information concerning hazard identification

and characterization 3as obtained b' the compilation and statistical anal'sis of data

from ?? literature references% 8he incidence and se4erit' of human cases due to por

consumption in Curope 3ere assessed in order to calculate ris scores% A ratio of non7

control 3as calculated for each biological hazard identified as currentl' established in

Curope, i%e% the incidence of human cases di4ided b' the pre4alence of hazards on

por% Salmonella enterica, Lersinia enterocolitica and "amp'lobacter spp% 3ere

characterised b' high incidence rates% isteria monoc'togenes, "lostridium botulinum

and /'cobacterium spp% sho3ed the highest se4erit' scores% 8he three main high ris

hazards in4ol4ed in foodborne infections, L% enterocolitica, S% enterica and

"amp'lobacter spp% are characterized b' high non7control ratios and cannot be

detected b' macroscopic e


30/57


processed por or poultr'7meat products (read'7to7eat or to be reheated) and partiall'

cooed por products 3ere also obtained (lo3 ris population)% Scores for

Staph'lococcus aureus, "lostridium perfringens and =acillus cereus and 4arious

product t'pes 3ere mostl' in the QmediumQ ris categor', e& :'884;.Food Safety

in the Philippines: Pro)le-s$ Issues and

pportunities


31/57


+apid urbanization, increased demand for con4enience food, ne3 processing

and handling technologies, immune7compromised and susceptible populations and

emerging pathogens, among others, point to the need for an effecti4e national food

safet' program in the Philippines% 8he stud' discusses issues surrounding food safet'

in the countr', including recent de4elopments that emphasize the need to assure food

safet', trade issues, the scientific basis of food safet' measures and the Philippine

commitment to food safet'% It finds that although Philippine legislation and related

issuance pro4ide for 4arious aspects of food safet', the absence of a clear statement of

national polic' on food safet' and the number of agencies in4ol4ed has led to o4erlaps

and gaps in the implementation of this program% 8he author proposes constituting an

interim 8as >orce on food safet', ensuring that the ongoing rationalization of rele4ant

agencies ade0uatel' address food safet', strengthening consumer education programs

to3ards effecti4e consumer ad4ocac' for food safet', and ensuring the good

complementation of mandator' and 4oluntar' food safet' measures%

R%//e( E. Ve("$% :'818;.0utrition and Sanitation:

+he Philippine 0ational Standard for Food Safety

utrit ion also called nourishment or aliment is the pro4ision, to cells

andorganisms, of the material s necessar', in the form of food to support life% /an'

common health problems can be pre4ented or alle4iated 3ith a health' diet% utrition is

an input to and foundation for health and de4elopment% =etter nutrition means stronger

immune s'stems, less illness and better health% It is a prime entr' point to ending

po4ert' and a milestone to achie4ing better 0ualit' of life% Jithout proper nutrition

malnutrition can occur, due to inade0uate intae of protein, energ', and micronutrients

such as 4itamins (JB;, 1)%8o promote ade0uate nutrition, food safet' in

the Philippines has recei4ed increasing attention due to a number of factors%

>irst, a respectable proportion of the food establishments are of the small and medium

scale, 3here strict implementation of food safet' regulations is 3anting% Second,

po4ert' remains a ma6or factor to 3rec on 3ith, and conse0uentl' results to lo3 literac'

on food safet', especiall' in the rural areas% 8hird, consumers en6o' 3ider choices and
http://en.wikipedia.org/wiki/Organism%20%5C%20Organismhttp://en.wikipedia.org/wiki/Life%20%5C%20Lifehttp://en.wikipedia.org/wiki/Healthy_diet%20%5C%20Healthy%20diethttp://en.wikipedia.org/wiki/Organism%20%5C%20Organismhttp://en.wikipedia.org/wiki/Organism%20%5C%20Organismhttp://en.wikipedia.org/wiki/Life%20%5C%20Lifehttp://en.wikipedia.org/wiki/Healthy_diet%20%5C%20Healthy%20diet


32/57


lo3er prices under a more liberalized trade regime but are usuall' not so no3ledgeable

on the production, storage and handling processes of the a4ailable commodities%

>ourth, the changing lifest'le of man' >ilipinos has forced them to rel' on cooed foods

3hich are 0uestionable in terms of their cleanliness% o3ada's, fo o d h a n d l e r s a r e

d e f i n i te l ' o b se r 4a b le i n t h e i r f o od h a nd l i ng m i s ma n ag e m en t ,

b e c a u s e o f t h i s , l a 3 s 3 e r e implemented so that entrepreneurs G 4endors

3ould ensure that the public!s concerns on food securit' and safet' are acno3ledged

and responded to% 8oda', the polic' frame3or and implementing guidelines for food

safet' and h'giene in the countr' are no3 in place% Sanitation has been gaining

increased a ttention recentl' due to the r is ing number o f food7borne

illnesses and malnutrition 3orld3ide% C4en though there are food regulator' la3s,

proper management of nutrition and sanitation remains to be an issue in man' countries

including Philippines% 8he causes of food borne illness are mu lt ifaceted% Some

ma6or ris factors of food borne il lness are related to emplo'ee beha4iors

and prepa rati on practices in food ser4ice establishments (JB;, )%

M. Ptri$i V. A>n> :'88,;.

Philippine Food)orne8'isease ut)rea

/eat7containing dishes and processed meat products 3ere found to be the more

common causes of the outbreas% Interestingl', spaghetti 3ith meat sauce 3as sho3n

to be the leading food 4ehicle causing the local outbreas during the period e4aluated%

At least t3o ne3 reported disease outbreas again implicated the consumption of

spaghetti 3ith meat sauce in the first half of 5, thus establishing more than #

morbidities per outbrea (D;B 5 /anila 8ime 5)% 8he use of lo37cost and

inferior 0ualit' minced meat as ingredient, 0uantit' preparation 3ith e


33/57


8he inade0uate cooing of some meat dishes b' flash heating 3ill result inthe

immediate o


34/57


It is e


35/57


8he ma6or problem of I= is unh'gienic slaughtering in connection 3ith the

0ualit' management, I=!s goal to pro4ide clean and 0ualit' ser4ice to its staeholder!s

is being 6eopardized b' poor 0ualit' of management% 8hrough the theor' of 0ualit'

management, the researcher 3ill be able to pro4ide polic' solutions that 3ill be able to

impro4e the current ser4ice that is being pro4ided b' the current management%


36/57

Input

Book:Slaugtherhouse hygienicproblemsand solution

Book:HACCP

Book: TheRole oSlaughterhygiene andood saety

!cular "isiton theslaughterhouse# $itas%anila

HR Recordon plantillapositions

Sur"ey&uestionnaire

Proces

s Analysis obooksrelated totheinternationalstandard oslaughtering

!bser"ationo process oslaughteringprocesses in$itas

'etermination o substandardprocesses

Analysis oplantillapositions

Analysis oSur"ey&uestionnaire results

Output

Creation oa guidelineaboutaiminginternational standard

Creation osolution tothe problemo improperslaughtering hygiene

in $itas Submission

o a reportto the Cityo %anila

Creation oamemorandum that (illbe ollo(edby allstakeholders o $itas

Slaughterhouse

Creation oa proposalto ac)uireacilities


C%n$e#t)( Fr/e3%r?

Feedback


37/57


8o ensure the safet' of the slaughtered animals and to ensure it is free of

diseases 3hich threaten the health of the consumer, pollution control during the

(slaughter, preparation and processing) of carcasses in a clean safe health'

en4ironment is needed%

A /eat Inspector pla's a pi4otal role in maintaining the 0ualit' of meat processed

for local and international marets% 8he tass and duties performed include

"hecing the 0ualit' and safet' of product

Identif'ing diseases and defects in product

Cnsuring the remo4al of an' product not fit for human consumption

Performing 0ualit' control and assurance 3or

/onitoring and maintaining accurate recording of industr' data

"ollecting of samples for laborator' anal'sis

"ommunication on 0ualit' and safet' of product 3ith clients and their emplo'ees%

A =utcher is a professional meat cutter 3ho prepares tast' cuts of meat and

products that consumers can coo and en6o'% 8he' are part of the food processing

occupation and are responsible for ensuring proper storage and presentation and

cutting of all t'pes of meat, poultr', and fish% 8he ser4ices of a butcher are necessar' for

that tast' stea for the barbecue, a preferred 0ualit' of ground beef, or the right filet of

fish% 8he' no3 ho3 to cut meat properl' so that it can be cooed and ser4ed for

ma


38/57


BA""P pro4ides businesses 3ith a cost effecti4e s'stem for control of food

safet', from ingredients right through to production, storage and distribution to sale and

ser4ice of the final consumer% 8he pre4enti4e approach of BA""P not onl' impro4es

food safet' management but also complements other 0ualit' management s'stems%

8he main benefits of BA""P are

Sa4es 'our business mone' in the long run

A4oids 'ou poisoning 'our customers

>ood safet' standards increase

Cnsures 'ou are compliant 3ith the la3

>ood 0ualit' standards increase

;rganizes 'our process to produce safe food

;rganizes 'our staff promoting team3or and efficienc'

Due diligence defense in court%

:/P G :BP are s'stems for ensuring that products are consistentl' produced

and controlled according to 0ualit' standards% It is designed to minimize the riss

in4ol4ed in an' pharmaceutical production that cannot be eliminated through testing the

final product% 8he main riss are une


39/57


manufacturing process 7 e4er' time a product is made% JB; has established detailed

guidelines for good manufacturing practice% /an' countries ha4e formulated their o3n

re0uirements for :/P based on JB; :/P% ;thers ha4e harmonized their

re0uirements, for e


40/57


G%(" n& O0@e$ti2e"

:;AS ;=&C"8ICS

8o impro4e the sanitation and h'giene of

slaughterhouse

8o adopt the

8o upgrade the processes of slaughtering

in itas at par 3ith the international

standards

8o continuousl' impro4e the standard of


41/57


slaughtering in itas to be at par 3ith

international standards in the future

E2()ti%n %+ M@%r St?eh%(&er"

Administrator # to promulgate specific policies and procedures go4erning the

flo3 of food animals, meat and meat products through the 4arious stages of proper

meat inspection products and to ensure food securit' and pro4ide safet' and 0ualit'

standards for consumer products related to agriculture to assure the protection of the

public against unreasonable riss of in6ur' and hazards to health% It is also e


42/57


CHAPTER III

METHODOLOGY OF ANALYSIS

Meth%&" n& An(!ti$( A##r%$he" T%%(" U"e&

8he stud' utilized the descripti4e research design% 8his research design

e


43/57


;n the other hand, the 0uantitati4e side of the research design 3as utilized to

ans3er statement of the problem number % 8o determine the differences in the

impro4ement of inspection and food securit' s'stem of the itas Slaughterhouse%

Bo3e4er, this 0uantitati4e method 3as lie3ise applied to further anal'ze the other

ob6ecti4es of the stud'% >or e


44/57


Jhen it comes to the profile of respondents, the' are master!s and bachelor!s

degree holders and ma6orit' of them 3ere 3oring for more than 1 'ears alread' 3hile

the other ha4e ?7- 'ears of ser4ice%

Ti/e n& P($e %+ the St)&!

8he researcher conducted her polic' paper for more than a month ago and the

place is onl' in itas Slaughterhouse in 8ondo, /anila 3herein the proponent 3ored

there for more than 1 'ears no3%

CHAPTER IV

ALTERNATIVE POLICY SOLUTIONS

The A(ternti2e P%(i$! S%()ti%n" :APS;

8he local go4ernment units, pursuant to the pro4isions of +epublic Act $1-

other3ise no3n as the ocal :o4ernment "ode and C


45/57


fees and charges in accordance 3ith the national policies, procedures, guidelines, rules

and regulations and 0ualit' and safet' standards as promulgated b' the Secretar'%

8he local go4ernment units shall ha4e full and complete authorit' o4er the

acti4ities mentioned in the immediatel' preceeding section as the authorit' to e4aluate

and implement dul' prescribed national meat standards 3ithin their respecti4e territorial

6urisdiction%

1% In order to impro4e slaughter facilities and strengthen local meat inspection

ser4ices, the share of the local go4ernment units 3ith regard to ante7 and post7

mortem fees collection to the pro4ision of the ocal :o4ernment "ode and

Cor the same purposes, an amount e0ui4alent to t3ent' percent (@) of

amounts collected from fees, fines and other charges b' the /IS mentioned in

Sections ?- and 5- hereof in the enforcement and implementation of national

meat standards shall, e


46/57


8he ational /eat Inspection Ser4ice (/IS) is mandated to promulgate specific

policies and procedures go4erning the flo3 of li4estoc products through the

4arious stages of mareting and the proper preser4ation and inspection of such

products%

8he :/P and SS;P are the primar' programs that ha4e to be practiced in all

accredited meat establishments and are pre7re0uisites to BA""P Program%

Department of Agriculture Administrati4e ;rder o% 1 series of ? re0uires all

/IS accredited EAAF /eat Cstablishments to adopt :/P and SS;P in the

3hole process of food production and to be certified as such b' the /IS%

Bazard Anal'sis and "ritical "ontrol Point (BA""P) Program

8his program is internationall' recognized s'stem, 3hich is science7based and

s'stematic, identifies hazards and measures for their control to ensure the safet'

of food%

8his program is adopted b' >ood and Agriculture ;rganization (>A;) and Jorld

Bealth ;rganization (JB;), as the basic sanitar' or ph'tosanitar' (SPS)

Standards applied to food producers in e4er' countr'%

Pursuant to Department of Agriculture Administrati4e ;rder o% 9 series of *,

the ational /eat Inspection Ser4ice (/IS) implements the /andator'

Application of BA""P Program in all accredited EAAAF /eat Cstablishments%

H>r& An(!"i" n& Criti$( C%ntr%( P%int :HACCP; Pr%gr/

8his program is internationall' recognized s'stem, 3hich is science7based and

s'stematic, identifies hazards and measures for their control to ensure the safet'

of food%


47/57


8his program is adopted b' >ood and Agriculture ;rganization (>A;) and Jorld

Bealth ;rganization (JB;), as the basic sanitar' or ph'tosanitar' (SPS)

Standards applied to food producers in e4er' countr'%

Pursuant to Department of Agriculture Administrati4e ;rder o% 9 series of *,

the ational /eat Inspection Ser4ice (/IS) implements the /andator'

Application of BA""P Program in all accredited EAAAF /eat Cstablishments%

*% Increase ta< to co4er the e


48/57


ta


49/57


In order to impro4e slaughter facilities and strengthen local meat inspection

ser4ices, the share of the local go4ernment units 3ith regard to ante7 and post7mortem

fees collection to the pro4ision of the ocal :o4ernment "ode and Cor the same purposes, an amount e0ui4alent to t3ent' percent (@) of

amounts collected from fees, fines and other charges b' the /IS mentioned in

Sections ?- and 5- hereof in the enforcement and implementation of national meat

standards shall, e


50/57


#% astl' the said proposed polic' should be reported in the go4ernment

agencies if the said establishment follo3s all the rules and regulations of the

DA+ or the /IS%

CHAPTER VI

SUMMARY OF THE CENTRAL KNO9LEDGE GAINED FROM THE RESEARCH

C%n$()"i%n n& Le""%n" Lerne&

"ritics sa' the departments inspection arm, the >ood Safet' and Inspection

Ser4ice, has been la< in enforcing safet' procedures under the ne3 program%


51/57


:o4ernment audits, inter4ie3s 3ith current and former inspectors and a close

loo at some of 11* meat recalls last 'ear 77 a record number 77 sho3 that the inspection

ser4ice has been slo3 to establish guidelines for dealing 3ith repeat offenders and has

done a poor 6ob of training its inspectors, lea4ing man' uncertain 3hen to tae action%

As a result, the go4ernment has too often 3aited until meat became

contaminated 77 and people ha4e become sic 77 before forcing plants to mae safet'

changes%

In 'ears past, go4ernment inspectors patrolled the slaughterhouses, looing to

re6ect, or condemn, carcasses 3ith tumors and other ob4ious defects% In o4erhauling the

s'stem, the department e


52/57


include spending b' firms on sanitation, temperature control, planning and training, and

testing% ;ther, no regulator' approaches can also impro4e food safet', such as

pro4iding maret incenti4es for pathogen reduction, irradiation, and education and

labeling to promote safe food handling and thorough cooing %

Jith the ne3 inspection and food securit' s'stem the slaughterhouse especiall'

the itas at 8ondo, /anila re0uired to follo3 such ne3 s'stem implemented b' la3 to

mae sure that the slaughterhouse should be safe and secured%

Are" Re-)iring F)rther In2e"tigti%n

/eat Inspection isa s'stem to ensure the safet' and 0ualit' of meat and meat

products for human food including but not limited to humane handling of slaughter

animals, ante7mortem and post7mortem inspection, Hualit' Assurance Program,

B'giene and Sanitation Program, :ood /anufacturing Practices, Sanitation Standard

;perating Procedures, Bazard Anal'sis "ritical "ontrol Point Program, and +esidue

"ontrol Program, of a countr'% It co4ers regulator' acti4ities such as registration,

licensing, accreditation, and enforcement of regulations and supported b' laborator'

e


53/57


REFERRENCES BIBLIOGRAPHY

uning, P% A%, /arcelis, J% &%, and 4an der Spiegel, /% (-b)% Hualit'

assurance s'stems and food safet'% In uning, P% A%, De4lieghere, >%, and erhR, +%

(Bg%) Safet' in the agri7food chain% 1% Aufl% % Jageningen Jageningen Academic

Publisher ?9*1%

Ouchenmller 8%, S% Bird, "% Stein, P% Oramarz, A% anda, and A% B%

Ba4elaar% 9% ECstimating the :lobal =urden of >oodborne DiseasesNA "ollaborati4e

Cffort%F

Curosur4eillance1?(1#)piiT19195%httpGG333%eurosur4eillance%orgGie3Article%asp


54/57


JB; (Jorld Bealth ;rganization)% 1999% Jeel' Cpidemiological +ecord

$?(?*)*5$*-?%httpGG333%3ho%intGdocstoreG3erGpdfG1999G3er$??*%pdf, accessed /a'

11%

E>ood Safe International,F Curopa (official C2

3ebsite), httpGGeuropa%euGpolGfoodGindeood Hualit' Standards, In Food 4uality

StandardsWasztit' + Cd%, In Cnc'clopedia of ife Support S'stems (C;SS),

De4eloped under the Auspices of the 2CS";% C;SS Publishers% ;


55/57


*% 8'pe of ;rganization( ) Sole Proprietorship ( ) Small /edium Cnterprise( ) >ilipino ;3ned "orporation( ) /ultinational "orporation ( "ooperati4e) ( ) >oundation ( ) :;!s

?% ocation

( ) "a4ite ( ) aguna ( ) =atangas ( ) /anila ( )others

5% Positions( ) Cood securit' s'stem of itas

Slaughterhouse in 8ondo, /anila%

1% 8o ans3er the status of inspection and food securit' s'stem of itas

Slaughterhouse in 8ondo, /anila in relation to the follo3ing scales 3ill be 'our

guide

Degree of Implementation Scales Abbre4iation

>ull' Implemented 5% >I

C


56/57


>I CI /I PI I 5% ?% *% % 1%

1%Proper 3aste disposal

%Bas its o3n area for

operations

*%All emplo'ees 3ith

complete uniform

1%% >acilities

>I CI /I PI I 5% ?% *% % 1%1%Jider areas for operation

%entilation is complete

*%;thers

1%*% ;peration GProduction

>I CI /I PI I 5% ?% *% % 1%

1%"omplete e0uipment

%Proper usage of machines

*%"omplete uniforms

% Are there significant differences in the inspection and food securit' s'stem of

itas slaughterhouse in 8ondo, /anilaM UUUUUUUUUUUUUUUUUUUUUUUUUUU*% Jhat are the problems encountered of itas slaughterhouse in 8ondo, /anila

due of impro4ement of inspection and food securit' s'stemM( ) ac of Ono3ledge about the ne3 s'stem( ) Ja's of inspection at the slaughterhouse( ) Inappropriate 3a's of handling food securit'

?% Jhat t'pe of polic' can be proposed to address the problems in inspection and food

securit' s'stem of itas slaughterhouse in 8ondo /anilaM UUUUUUUUUUUUUUUUU


57/57


Documents

Policy Edited