| PLANT OPERATION STANDARD AND MONITORING DIVISION (POSMD) The POSMD, with the Regional Technical Operation Center (RTOC), supervises the operation and enforcement of meat inspection, food safety system, food animal welfare, and disease surveillance and response in all NMIS licensed meat establishments. It also provides technical supervision for deputized LGU meat inspection personnel.
References:
This webpage serves as a guide for all RTOC Plant Operation Standard and Monitoring Section Focal, Local Government Unit (LGU) Deputized Meat Inspection Officers (DMIO), and RTOC African Swine Fever (ASF) sample collectors. |
DASHBOARD NMIS Personnel DMIO Personnel NMIS Licensed MEs Slaughter Data Condemnation Data MIC Utilization Reports In support of the daily/regular conduct of monitoring and inspection of the assigned MIOs at the licensed establishments, the RTOC Plant Operation Standard and Monitoring Section Focal Persons and POSMD personnel conduct announced/unannounced monitoring and evaluation. In 2025, a total of 125 licensed meat establishments were monitored for compliance with meat inspection, slaughtering procedures, animal welfare, and other regulatory activities. The licensed slaughterhouses and poultry dressing plants were the most monitored establishments, comprising 44% and 38% respectively. All findings or non-compliances were discussed with the operators for their timely and appropriate correction or compliance. The National Meat Inspection Service (NMIS) remains committed to enforcing food animal welfare and meat safety regulations through initiatives such as the Anti-Zorro Marking in Hogs and Anti-Flooding of Large Ruminants programs. These initiatives aim to promote humane handling practices, enhance traceability, and maintain meat quality in slaughterhouses nationwide. 2025 Animal Welfare Week In observance of Animal Welfare Week (October 1-7, 2025), the NMIS Central Office and Regional Technical Operations Centers (RTOCs) actively participated by displaying animal welfare awareness tarpaulins in their offices. This initiative highlights the importance of responsible animal care and ethical treatment, not only for companion animals but also for food animals. By raising awareness, NMIS aims to foster a culture of compassion and responsibility toward all animals, emphasizing their well-being and the crucial role they play in our lives and food systems. Photo credit to NMIS RTOC XII. To establish a monitoring system of health events, the Expert and Prompt Response Using Event-based Surveillance System (ExPRESS) was developed in 2018. This system was adopted by NMIS in 2019 to monitor unusual events in meat inspection, to rapidly verify, analyze, and respond to disease threats, and to ensure coordinated action with public health and veterinary authorities. On August 22, 2019, the NMIS Regional Technical Operation Centers Quick Response Teams (RTOC QRT) were created. QRT Leaders and Members were capacitated through a Training-Workshop conducted by batches from October to December 2019. As of February 16, 2026, there are 381 deputized Meat Inspection Officers (DMIOs) nationwide. Memorandum Circular No. CO-12-2025-06 Subject: New Guidelines on the Deputation of Local Government Unit Meat Control Officers and Meat Inspectors Date of Effectivity: January 17, 2026 The Inspection, Slaughter and Inventory Reporting Forms for FY 2026 can be accessed through this link: MEAT INSPECTION OPERATION AND ENFORCEMENT▼
In-Plant Operation
Meat Safety Quality Assurance (Tier 1)
Food Animal Welfare
Animal Disease Surveillance and Response
DEPUTATION ▼
About the Program
The NMIS Deputation Program for Local Government Unit (LGU) Meat Inspection Officers aims to augment and strengthen the NMIS workforce in NMIS-licensed Meat Establishments. This program enhances the enforcement of meat inspection, hygiene, sanitation, and animal welfare regulations while fostering closer collaboration between NMIS and LGUs to ensure meat safety for consumers.
Deputized Meat Inspection Officers Profile
Deputation Guidelines
DMIO Application
All applications for the deputation of Local Government Unit Meat Inspection Officers shall be submitted through the Deputation Application Portal:
https://bit.ly/DMIOPortal POSMD INTERNAL SERVICES ▼
Issuance of Meat Inspection Certificate (MIC) Supply for Regional Technical Operation Centers
This service ensures the availability and timely issuance of Meat Inspection Certificate (MIC) supply for NMIS Regional Technical Operation Centers (RTOCs), allowing for uninterrupted operations. The MIC is an official document issued by NMIS or Deputized Meat Inspection Officers (DMIO) to certify that the meat inspected at a specified date and time at the NMIS-licensed meat establishments was found to be safe and wholesome for human consumption. The issuance of MIC is a mandate of the NMIS pursuant to the Department of Agriculture Department Circular No. 01 Series of 2014 with the subject “Revised Implementing Rules and Regulations of Republic Act (R.A.) No. 9296, otherwise known as “The Meat Inspection Code of the Philippines”, as amended by R.A. No. 10536.
REPORTING PORTAL ▼
POSM Reporting Schedule and Prescribed Forms
The prescribed reporting schedule and forms are stipulated in Memorandum Order No. CO-01-2026-008.
POSM Report Templates
POSM Forms and Checklists
The POSM Forms and Checklists can be accessed through the QMS Registry Portal.
POSM Report Portals
Quick Links
About
POSM Portal (signed copies
The POSM Report Portal is used for the submission of copies of the signed reports related to slaughter inspection and inventory.
Animal Disease and Meat Safety Surveillance Report Portal
The Animal Disease and Meat Safety Surveillance Report Portal is used for the submission of Food Animal Disease Incident Reports, African Swine Fever (ASF) Slaughterhouse Surveillance Reports, and Reports on Pathogen Monitoring and Veterinary Drug Residue Monitoring.
ExPRESS Reporting Portal
The ExPRESS Reporting Portal is used for the daily capturing of events (passive and active surveillance), pursuant to the implementation of the NMIS Memorandum No. 2019-07-0894 Subject: Adoption of Expert and Prompt Response Using Event-Based Surveillance System (ExPRESS).
CLIENT SATISFACTION SURVEY FORM ▼
NMIC Plant Operation Standards and Monitoring Division Client/Customer Satisfaction Survey Form (NCSS)
Thank you for allowing us to serve you. Please help us to improve the quality of our work by taking a couple of minutes to tell us about the service that you have received so far. We appreciate your experience and want to make sure we meet your expectations.
FREQUENTLY ASKED QUESTIONS ▼
Answer
What is a Meat Inspection Certificate (MIC)?
The MIC is an official certificate that serves as proof that the meat and meat products are found to be fit for human consumption at the time and date of inspection and have been handled and/or packed in accordance with the rules and regulations of NMIS and DA.
Where can I secure a Meat Inspection Certificate?
Meat inspection certificate will be given by an NMIS Meat Inspection Officer or an NMIS Deputized LGU Meat Inspection Officer assigned to an NMIS Licensed Meat Establishment.
How long is the validity of a Meat Inspection Certificate?
MIC is valid until it reaches its destination, after which it only serves as a reference.
Where can I find the Frozen pork and Dressed chicken weekly inventory report?
You can access the Frozen Meat Weekly Inventory Report on the NMIS website:
https://nmis.gov.ph/aux-reports/weekly-inventory/2026-weekly-inventory
Where can I have my livestock and poultry slaughtered so I can sell its meat for commercial purposes?
You may go to the nearest NMIS licensed Slaughterhouse/Poultry Dressing Plants (PDP) or seek assistance with the NMIS Regional Technical Operation Center in your area.
https://nmis.gov.ph/menu-transparency/menu-orgchart
What are the necessary documents needed before livestock and poultry can be slaughtered?
You have to present the following documents:
What are the documentary requirements for meat and meat by-products going to MCP, MDC and CSW?
MIC from SH or PDP or Certificate of Meat Inspection (COMI) from the source or point of origin.