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ACCREDITATION AND REGISTRATION

 

Provides services on granting accreditation to meat establishments, facilities, meat transport vehicles, meat establishment fabricators and contractors to ascertain their compliance to national standard.

 

ISSUANCE OF CERTIFICATE OF ACCREDITATION/LICENSE TO OPERATE (LTO) FOR MEAT ESTABLISHMENTS (NEW)

Republic Act 9296 otherwise known as Meat Inspection Code of the Philippines as amended by RA 10536 provided for the regulation and accreditation of meat establishments in the country to ensure compliance to national standards on hygiene and sanitation.

 

 

ISSUANCE OF CERTIFICATE OF ACCREDITATION/LICENSE TO OPERATE (LTO) FOR MEAT ESTABLISHMENTS (RENEWAL)

Accredited meat establishments are required to renew their certification on a yearly basis as prescribed by RA 9296 as amended by RA 10536.

 

 

ISSUANCE OF CERTIFICATE OF ACCREDITATION/LICENSE TO OPERATE (LTO) FOR MEAT ESTABLISHMENTS (UPGRADING)

Republic Act 9296 otherwise known as Meat Inspection Code of the Philippines as amended by RA 10536 provided for the regulation and accreditation of meat establishments in the country to ensure compliance to national standards on hygiene and sanitation.

 

 

ISSUANCE OF CERTIFICATE OF ACCREDITATION/LICENSE TO OPERATE (LTO)FOR MEAT TRANSPORT VEHICLE (MTV)

Republic Act 9296 otherwise known as Meat Inspection Code of the Philippines as amended by RA 10536 provided for the regulation on issuance of sticker in the country to ensure compliance to national standards on hygiene and sanitation.

 

 

ISSUANCE OF CERTIFICATE ON GOOD MANUFACTURING PRACTICES (GMP), GOOD OPERATING PRACTICES (GOP) AND HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) TO NMIS ACCREDITED MEAT ESTABLISHMENTS

Republic Act 9296 otherwise known as the Meat Inspection Code of the Philippines as amended by Republic Act 10536 provided for the regulation and certification of NMIS accredited meat establishments in the country to ensure compliance to sanitation, product quality and safety standards. 

 

Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) are the primary programs that have to be practiced in all accredited meat establishments and are pre-requisites for full accreditation of the meat establishment and in Hazard Analysis Critical Control Points (HACCP) Program certification.

 

The GMP certificate is a written evidence of meat establishment’s compliance to the program in relation to the whole process of food production as prescribed by DA Administrative Order No. 21 series of 2004. The establishment will be subjected to an on-site audit based on the Eight (8) key areas of SSOP.