MEAT SAFETY AND QUALITY
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.
Hazard Analysis and Critical Control Point (HACCP) Program
This program is internationally recognized system, which is science-based and systematic, identifies hazards and measures for their control to ensure the safety of food.
This program is adopted by Food and Agriculture Organization (FAO) and World Health Organization (WHO), as the basic sanitary or phytosanitary (SPS) Standards applied to food producers in every country.
Pursuant to Department of Agriculture Administrative Order No. 9 series of 2003, the National Meat Inspection Service (NMIS) implements the Mandatory Application of HACCP Program in all accredited “AAA” Meat Establishments.