Good Manufacturing Practices (GMP) and Standard Sanitation Operating Procedures (SSOP) Program
The National Meat Inspection Service (NMIS) is mandated to promulgate specific policies and procedures governing the flow of livestock products through the various stages of marketing and the proper preservation and inspection of such products.
The GMP and SSOP are the primary programs that have to be practiced in all accredited meat establishments and are pre-requisites to HACCP Program.
Department of Agriculture Administrative Order No. 21 series of 2004 requires all NMIS accredited “AA” Meat Establishments to adopt GMP and SSOP in the whole process of food production and to be certified as such by the NMIS.