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DA AO. No. 6 S 2012 Rules and Regulation On Hygienic Handling of Chillled, Frozen and Thawed Meat in Meat Markets
DA AO. No. 6 S 2012 Rules and Regulation On Hygienic Handling of Chillled, Frozen and Thawed Meat in Meat Markets
WHEREAS, the Codex Code of Hygienic Practice for Meat (CAC/RCP 58-2005}
recommends guidelines for the adequacy of facilities and equipment for the
chilling and/or freezing and storage of meat;
WHEREAS, there are no specific product sta nda rds for chilled, fro zen and
thawed foods at Codex and likewise no specific local st andards for the ha ndling
of these foods in meat markets;
WHEREAS, regulations exist for the temperatu re control of frozen, thawed and
chilled foods and meats in certain developed countries a nd have bee n
implemented by these countries for a considerable p e riod of time.
WHEREAS, there is a need to increase the awar eness of meat trad ers, meat
market ow ners/administrators, meat vendors and the consuming public on
conditions for the safe handling of m ea t a nd the imple mentation of meat safety
stan dards to avoid fo od-borne diseases;
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WHEREA~. thE· Consume;· _.'.,.·:-t ,::_ '.;:-;•: Pl.i\ippincs (P-A 1,-:) '.' ?>~~ :-cqui,,::,; .-h :
Departn 1e:r:: of Agricul.:u,E:. "C'..'· ~E·c-·, i 0 t ,2-fo'.~~; and qua: it_\" st:::.,,d:c.:ci::: fr const;.rn ~-·
products r~:.ated to agricul ture ;:o c:ss.i:-E:' the prQteccior of ~Le ouolic agai:E·
unreasonable risks of injury and h az;:i;-ds to health; ~he Loca'. C,overnment Coo.0
(RA No 7160) requires th e prn\·in::al. municipal and ci;:y governments to
regulate ~he preparat ion anc: salE· of foodstuff such as :neat fo r public
consumption and the Code o f Sani:.a:ion of the Philippines (Presidential Decree
No 856) ?rovides for the sanitary req•.1irements in the operation of markets;
WHEREAS, the Meat Inspecti on Code of the Philippines (RA No 9296) requires
NMIS to provide regulations to ensure t he safety, quali ty and whoiesomeness of
m eat and meat produ cts sold in local markets .
Section 1
SCOPE
This Order covers the hygienic handling of chilled, frozen and thawed mea t w hen
sold in meat markets. Meat m arkets s hall include, but shall not be limited to the
following:
Section 2
DEFINITION OF TERMS
5.1 Chilled meat - is meat derived from newly s!aught~red animals the
temperature of which is brought down to a minimum product
temperature higher than o0 c or at a temperature at which it is not
froze n. The maximum product temperature for chilled meat shall
be 10 °c. Chilled m eat is held at th ese temperatures during cutting,
processing, handling, transport, storage, distribution and retail
sale.
5.2 Frozen Meat - is meat derived from newly slaughtered animals
brought down to a maximum product center temperature of o0 c
during w hich most of the water in the meat is converted to ice .
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The meat is stored and held at a room temperature of -18°C or
/ ' lower to maintain a product center temperature of o0 c
(maximum). The product temperature is maintained during
cutting, processing, handling, transport, storage, distribution and
retail sale.
5.3 Thawed Meat - is meat obtained from frozen meat and w here the
product temperature is allowed to rise to a level higher than O 0 c
but no higher than s0 c under temperature controlled condition~.
During thawing, ice crystals in the previously frozen meat a re
reconverted to water starting from the outer surface to the inner
core resulting in the formation ofliquid called "drip". Thawed meat
because it was previously frozen, is not the same product as ,
"newly slaughtered meat" or "chilled meat".
5.4 Newly Slaughtered Meat - refers to m eat obtained from animals
slaughtered within the day, and sold to the consumer within a
specified time from slaughter established by NMIS, during which it
retains its fresh-like character in terms of odor, color and texture
and with no signs of sp oilage. lt is traditionally n ot refrigerated at
any stage of meat handling or at the point of sale.
13. Meat trader - any person, firm or corporation engaged in the business of
buying or selling meat and meat products as carcasses, parts of carcasses
or meat of food animals, on co mmission, or otherwise negotiating
purchases or sales of such articles other than for his own account or as an
employee of another person, firm or corporation. Usually sells in bulk and
may cond11ct business from meat establis hments.
14. Meat transport vehicles - an enclosed conveyance preferably refrigerated
used for the transfer of meat and meat products from meat establishment
to the point of destination in a hygienic manner.
15. Meat vendor - any person who sells meat directly to the consumer from a
meat stall in a meat market and who is licensed to carry out this activity
by the LGU's.
16. Potable water - water suitable (both health and aesthetic considerations)
for drinking, preparation and cooking purposes.
17. Pre-packaged meat - refers to chil1ed, frozen and thawed meat enclosed
in a primary packaging material, prepared in advance and ready for retail
sale to the consumer.
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m aterials ir, db.,::::'.: con tac~ with th,, D:Jciuc,: ::o prote ct it f:-or:·:
contarninatior,..
19. Spoilage - an~· cbemka! or m icrobi :::>:ogica! changes in m ea:. o:- c2rc~:ss
evidenced by dete:-iorating sensor~, cha:·a.:teristics like sliminess, c · odor,
off color, etc.
20. Vermin - a colle::tive term for insects such as flies, mosquitoes,
cockroaches, lice, mites, ticks, bedbugs,-or small animal such as mice an d
rats that are vecto rs of diseases.
Sectio n 3
RESPONSIBILITIES Of MEAT TRADERS, VENDORS, HANDLERS AND MARKET
ADMINISTRATORS
3.2 Meat Traders and Vendors w ho are owners of meat stalls, meat shops,
superma r ket s and other meat m arkets must be licensed and s hall meet all
the requirements of the LGU (eg Mayor's Permit, Sanitary Permit etc).
3.3 Meat Traders and Vendors shall ensure that the Meat Inspection
Certificat e issued by the controlling authorities is displayed
conspicuously in meat markets.
Meat Handlers:
3.4 Meat handlers shall handle meat and meat products in a hygienic manner
and s hall comply with the requirements for _p erso nnel hygie ne in the
handling of m eat found in Section 9 of this Guideline.
3.5 They shall have a Certificate of Attendance to a Training course on
Hygienic Handling of Meat in Meat Markets conducted by t he NMIS or by
LGUs,
3.6 They shall be licensed by the LGU's and shall possess an Annual Health
Certificate.
Market Administrator:
3.7 The Market Administrator shall ensure that
3.7.1 m eat handlers are licensed
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~.7.2 tha: rnarl~::·~r~:::~i':ies ~cqui:·f.:J. (o~ t 1~- :"'l ::gier!ic anGs&r!i:a~y
handling o: JTt :.a:.. are ke;Jt iL g~oG ;.~)n.d/~1on
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3.8 They shall assis~ the con:rollin 6 au tho;·it:y ir, ~l, .:: enfo rcement of :r!is
Guideline.
Section 4
MEAT SOURCE AND CERTIFICATION
All meat being offered for sale in any m eat market shall have passed inspection
and certified fit for human consumption by a controlling authority. It must
conform to the following:
4.1 The meat shall come from an accredited or locally registered meat cold
st orage or meat cutting plant. When frozen meat is already in retail
packages, it shall come from accredited cold storage warehouses.
4.2 All frozen m eat intended for retail sale shall be accompanied by a meat
in➔i:fection certificate from the meat establishment ·
4.3 r( meat is inadvertently exposed to ·adverse temperature conditions or
sources of contamination that may affect safety and suitability, an
inspection should be carried out by a competent person and a meat
inspection certificate issued before further transport, distribution or sale
is allowed.
Section 5
MEAT PACKAGING AND LABELING
5.S Pre-packaged chilled, frozen or thawed m eat shall be labelled with the
following information:
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~,.5.: Na:11e anc G.';_)'..: r,:· ::; ':: ;:_-,rod~iCt
:=::.S.2 Net quan::i::,-
:, ..5.3 Na me anc''. aci.d.:-2s:; o:"the meat cuttin; p:~,,1·: / repacker
~~. 5.f: Repacking dat~
~;.s.sLot identification code
::.5.6 Expiry Date hr (for frozen mea::}
Section 6
MEAT TRANSPORT TO MEAT MARKET S
Section 7
HANDLING OF CHILLED MEAT, FROZEN MEAT AND THAWED MEAT
AT MEAT MARKETS
o:
produc: temperatu---::- ~.,>c.
- , ...,
I . .i. • .::. Ali persons an;.'. entiries engage.d in the handLr.; a:·ic: sale of me2;:
in meat markets sha!l be accredite~ :iy NMlS or
licensed/registered by iJGUs.
7.1.3 There s hall be no mixing or intermingling of different types of
meat. Each type of meat (chilled, frozen, thawed) shall be handled
a ccording to requirements in dicated in Sections 7.1, 7.2, 7.3 and
7.4.
7.1.4 Facilities used to handle the product should be of a size and design
that ensures the maintenance of produ ct t emperature, facili tates
t he proper handli ng of the m eat and all ows regular cleaning of the
facility.
7.1.5 Meat s hall be hygienically handled throughout distribution and
sale and every effort taken to prevent contaminat ion at all t imes.
During sale, customers and vendor s shall use tongs to handle the
meat. Due care should be taken to prevent meat from falling to the
fJoor;
Areas where the m eat is handled and sold shall be m aintained m .
s anitary condition and in good repair at all times.
7.1.7 The sales and display areas shall be kept orderly and free of
clutter. Stacking of boxes of meat intended for later sale shall not
be allowed except when receiving deliveries or w hen storage
containers are being cleaned.
7.1 .8 Meat remaining unsold after the expected or prescribed selling
time and which has lost some of its original quality such as on th~
basis of color and t exture, shall b e withdrawn from the sales area.
If showing no sign of spoilage it can be further utilized for other
purposes.
7.1.9 Meat showing signs of spoilage shall b e immediately r emoved from
the s ales area, properly disposed and not further utilized- for
human consumption. Controlling Authority shall ensure this.
7.1.1 0 Requirements of RA No 7394 otherwise known as the Consumer
Act of the Philipp ines (ie Title III Protection Against Deceptive,
Unfair a nd Unconscionable Sales Acts or Practices) s hould b e
followed such as:
i. prohibition on the u s e of colo r enhancing lights, mats and other
materia ls as a means to deceive the consumers as to the
freshness/wh olesom eness of the goods; and
ii. prohibition on the u se of dyes/color ant and other unapproved
substances.
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7 -. A -::::h:fr::,:: meat shouid b;; i::,:,, 2:- ,'. minimuir, p;·o:::·.1c': tern ::,e:·,-:rnre
high<.:', than o0c or tha::: p'"c\'£'.,::~, fre ezing and a rrn11:i mu:~" ;ir;iciuct
temy.::rciture of 10 °c du:·i:1 ~ it? handling, di st:-ibu:ion anC: :;ale:
7.2.2 The prcduct s hall be ciispiayeci in superrnarKets o, o;:he:- rnear
ma:-kets whole or cut and/o:· p:-e-packaged in refrige:·2t ec. display
chi!le:·s and/or insulatec1 ches'.: coolers with ice or frozen gel packs,
and other similar devices for chilling product. Chilled cu: poultry
can be dis played either packed or unpacked over a bed of ice.
7.2.3 Chilled meat can also be cut or sliced from its original form in
supermarkets and other meat markets, provided tools (as meat
knives), facilities (as chillers), and adequate areas ar e available in
said markets to carry out this a ctivity in a sanitary manner.
7.2.4 The cutting and sli cing and pr e-packaging and labelling of chilled
meat shall take place in an accr edited or registered meat
establishment. The cutting and slicing of chilled m eat in
supermarkets a nd other m eat markets shall also be carried out in
areas a ccredited or registered for this purpose.
7.2 .5 Whe n ice is used to m aintain product temperature, it .shall be '
· f potable. · ·
1.2.6 The length of time chille d meat can be sold varies w ith its original
quality and several factors such as the maint enance o f product
temperature. Chilled meat held in ice rather than un der
refrigeration has a more limited selling time.
7. 2.7 Chilled Meat unsol d at the end of its selling time .because of a slight
loss in its fresh-like ch aracter shall be rem oved from the sales
a rea. If showing no signs of spoilage, it can b e used fo r p urposes
traditionally applied for the utilization of this type of meat an d
handled in the same manner.
7. 3. Frozen Meat
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---rne fo~~ovv!n.g ru1 .::[ ~ n ~~ ;-c~gula~ions si"'"~i: ~-)f: 0~L; ·_,~·\· ~d ir; t!~e 11.ct:1 :;~d;·,.f-" •] 1·
thawed meat:
7.4-.::. Tha,1i. ing anC.: cu~ting shall tate ;:,lc:c~·- :n
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3n ~~MIS ac~r~Gi'L~c / LGU
registered meat establishme r:~.
7.4.2 Tr.awing o: frozen meat sba!l ~al:t p iace under a t-::11per::r.·u:·2
controFed environment that Inctm·~2.i:is product tein;:Y~rc,t~tri: at
soc.
7.4.3 Thawing medium such as air and water m ay b e used providec
frozen meat is completely sealed in a packaging material ,rnd or its
original bulk packaging.
7.4.4 Product temperature shall be maintained at a maximum of soc
during cutting to preve nt th e format ion of drip. In the absence of
proper cutting facilities under temperature controlle d conditi ons,
meat handlers may cut the meat for retail buyers outside its
storage container and quickly r eturn the unsold portion into the
same container. Keeping any unsold portion exposed to ambient
temperature w hile not under the process of cutting for immed iate
sale shall not be allowed.
4.5 The thawed meat shall be kept in freezers, chillers or insula ted
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• containers with ice gel packs in meat markets to ensure that ·
product temperature is maintained at no higher than s0 c .
7.4.6 Thawed meat shall not be refrozen.
7.4.7 Thawed Meat unsold at the end of its selling time because of a
slight loss in its original quality characteristics shall b e r emoved
from the sales area. lf showing no signs of spoilage it can be used
for other purposes.
Section 8
HYGIENE, SANITATION AND VERMIN CONTROL REQUIREMENTS FOR MEAT
MARKETS
Section 9
REQUmEMENTS FOR PERSONKEL HYGIENE
9.3 Meat Handle rs shall be aware and adopt the proper hand washing practices:
a. Steps in hand washing:
i. Wet hands with potable water
ii. Soap, lather, and scrub all parts of the hands, fingers and wrists
iii. Rinse and dry with clean cloth or towel
9.4 To prevent contamination of meat, the following but not limited to, shall be
strictly prohibited, while at work:
a. smoking;
b. taking alcoh olic drinks
c. spitting;
d. chewing or eating;
e. sneezing or coughing over meat and meat products;
f. handling of unpacked meat, money, and receipts at the same time; and
g. grooming ( eg. combing, nail trimming).
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10.1 P1Ysuant to Scctic,r. 1 C ci" .i'J, 9296, the Loca; Gove,nrnent Units (:,Gr)
being the p,in.::ipa: im?i'?.:,i enting authot ity on th e: regulatio n of n:e2':
and meat prnciucts \Nithir: their territo,·ial ju r isdiction 2s mandatec
under RA 7160 a nd ECi 137, shall implement a nd monitor t hE-
cornpliance wi th this Orde;--.
10.2 The Department shall coordinate w ith the Department of Inte rior and
Local Government in order to ensur e t he effective implem e nt ation of
this Order by the LG Us.
10.3 The Nation al Meat Ins p ection Service (NMIS) shall assist the LG Us in the
imple mentation of t his regula tion.
10.4 The National Consume r Affai rs Council (NCAC) shall support the LG Us
a nd NMIS in th e advocacy p rogra m relative to the imple m entation of
this Order.
Section 11
PENALTY PROVISION
Section 12
SEPARABILITY CLAUSE
In the event one or m ore of s uch provisions are held unconstitutional, the
validity of other provisions shall n o t be affected the reby.
Section 13
REPEALING CLAUSE
Departme nt Administrative Order No. 22, series of 2010, is hereby repealed, and
provisions of Department Administra tive Orde rs, Memorandum Circulars, and
other issuances that are inconsistent w ith the provisions o f this Order are h e r e by -
modi fied, revoked or repealed a ccordingly.
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This Adminisc:·ative Orde r shctl: take, c:"i's.::::: fifceen (IS c.lc:ys: after its ~,ublicatiot:
in a newsp,i;)t:r o;- national circu :atici r; ~,-,- in th e Off1::la G2::;.2·cte c,r 1::s fihngwith
the Offic,2 of trie National Administ,·ajvt: R::::gister.
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APPROVED:
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RECOMMENDED BY:
/ OEPARTMENT OF ACRlCULTIJRE
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