Who we are

Brief History

In the 19th century, a Spanish Royal Decree formally instituted meat inspection system in the Philippines. The system called for a record of meat inspection activities and statistics. It employed the services of government appointed meat inspectors or the meat inspection supervisors whose only task was to witness the slaughtering process from a distance, viewing the different carcasses from an angle where nothing can be seen or done to detect animal diseases.


When the Americans came in the early 20th century, the erstwhile simple and uncomplicated Philippine meat inspection service came under the guidance and supervision of the US Federal Meat Inspection Service. A veterinary surgeon under the Public Commissioner of Health conducted the meat inspection. A new system more advanced, organized and detailed than the Spanish one was put into place. It adopted the procedures that the Americans used in their own country, albeit in a limited form.

In 1905, a veterinary division under the Public Service Commission of Health became a part of the Division of the Animal Industry. In 1936, the Philippine National Assembly passed Commonwealth Act No. 82 that established a Philippine meat inspection service conforming to modern practices. The Act caused the transfer of the service from the Bureau of Health to the Bureau of Animal Industry. Moreover, transfer paved the way for the creation of the meat inspector positions in cities, municipalities and districts of the country.


In October 1972, President Ferdinand Marcos issued Presidential Decree No. 7 establishing the National Meat Inspection Commission whose main task is to promulgate policies and procedures governing the entire production of livestock and its products. Letter of Instruction No. 16, issued on October 16, 1972, specifically mandated the Secretary of Agriculture and Natural Resources to organize and establish the rules and procedures of a national meat inspection system. Special Order No. 482 further defined the organization, composition and authority of the newly born regulatory agency.


Republic Act 7160 or The Local Government Code of the Philippines, signed into law by President Corazon C. Aquino on 10 October 1991, recognized the construction, maintenance and operation of slaughterhouses as one of the basic services and facilities to should be delivered by the local government units. On 28 November 1993, President Fidel V. Ramos signed and approved Executive Order No. 137 which spelled out the guidelines for the transfer of some functions of NMIC to the local government units.


On 22 December 1997, President Fidel V. Ramos signed into law RA No. 8435 also known as the Agriculture and Fisheries Modernization Act providing for the modernization of agriculture and fishery system in the country by transforming these sectors from a resource-based to a technology-based industry.


President Fidel V. Ramos signed in to law RA No. 8485 also known as Animal Welfare Act of 1998 on 28 July 1997. The enanctment of the Act provided for the promotion of animal welfare including those intended for slaughter.


On 13 April 1992, President Corazon C. Aquino signed into law RA 7394 or the Consumer Act of the Philippines. The law provided measures to protect the consumers against hazards to health and safety as well as relief from unfair trade practices. The Department of Agriculture issued Administrative Order No. 9 series of 1993, which identified NMIC as one of the the implementing agencies of the Deaprtment of Agriculture whose jurisdiction include processed and unprocessed meat, dressed chicken, and processed hides and casings.


Finally, on 12 May 2004, President Gloria Macapagal-Arroyo approved RA 9296 or the Meat Inspection Code of the Philippines intended to strengthen the country’s meat inspection system. By virtue of the Code, the National Meat Inspection Commission (NMIC) renamed as the National Meat Inspection Service (NMIS). It shall serve as the sole national controlling authority tasked to implement policies, programs, guidelines, and rules and regulations pertaining to meat inspection and meat hygiene to ensure meat safety and quality from farm to table.


We shall protect the meat consuming public through efficient and effective meat inspection service by adopting and implementing new technologies to assure food safety.