Rules and Regulation on the Evaluation of Local Government Unit (LGU) Owned or Private Slaughterhouses, Poultry Dressing Plants, Meat Cutting Plants, Meat Depot Center, and Cold Storage Facilities for Classification as “A” Meat Establishment and Issuance of License to Operate (LTO)

Date Posted : 23 April 2021

Effectivity : Section 14. EFFECTIVITY. – This Order shall take effect 15 days after its publication in two newspapers of general circulation and submission of copy to the National Administrative Register (NAR), UP, Diliman, Quezon City

Scope and Objectives

SECTION 1. SCOPE.
This Circular covers evaluation, classification, and issuance of License to Operate (LTO) to Class “A” meat establishment in the Local Government Units (private or LGU owned/operated) that meet the minimum requirements for facilities, equipment and hygienic operational procedures for slaughtering of food animals such as but not limited to the following:

1. Slaughterhouse with an average volume of slaughtered:
  1. Hogs and Goats – one to nineteen (1-19) HEADS PER DAY;
  2. Large animals – one (1) head per week;
2. Poultry dressing plants that slaughtered an average volume of five hundred (500) birds per day.
3. Meat cutting plants that shall distribute newly slaughtered, fresh chilled and frozen carcasses of food animals.
4. Meat depot center.
5. Cold storage facility.

SECTION 2. OBJECTIVES.

1. To institutionalize the practice of LGU/owners and private operators of Locally Registered Meat Establishments (LRMEs) in consonance to the requirements of the National Meat Inspection Service in granting of LTO.
2. To provide a minimum standard of hygienic and sanitary operation of Meat Establishment as a benchmark for a minimum requirement.
3. To implement Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) programs in all Meat Establishments.
4. To protect the public from food-borne and water-borne illnesses and unsanitary, unwholesome, misbranded or adulterated foods.

Pertinent Provisions

SECTION 4. GENERAL CONDITION

1. No LGU Meat Control Officer and/or LGU Meat Inspector, No Operation.
2. No floor dressing (Compliance on Sanitation Standard Operating Procedure)
3. Compliance on Good Manufacturing Practices (GMP) (formerly called as GHSP)
4. Twice a year antibiotic residue and pathogen monitoring which includes samples from carcass, equipment and water shall be undertaken.
5. Meat transport vehicle shall be closed and clean containers shall be made of stainless steel for carcass and plastic for offal.

SECTION 5. MANDATORY REQUIREMENTS FOR CLASS “A” MEAT ESTABLISHMENT

1. Location
  1. Approved by NMIS
  2. Located as per requirements of P.D. 856 “Code of Sanitation” (found on Meat Establishment Enhanced Evaluation Criteria Checklist – MEEECC)
2. Equipment
3. Schematic Diagram or Lay out
4. Minimum requirements for Slaughterhouse and Poultry Dressing Plant
5. Food Safety and Environmental Program
6. Animal Welfare

SECTION 6. REQUIREMENTS

1. Documentary Requirements
  1. Accomplished Registration Form
  2. Approved Sangguniang Bayan resolution granting franchise to any perso, partnership
  3. Business/Mayor’s Permit
  4. Photocopy of Meat Establishment TIN issued by BIR (for private)
  5. Certificate of True Copy (CTC) of Application form for ECC/CNC

SECTION 9. VALIDITY OF LICENSE TO OPERATE (LTO)

LTO shall be valid for two (2) years from the date of issuance and the Meat Establishment shall be subjected to yearly verification of their compliance to GMP/SSOP regulations.

SECTION 10. GROUNDS FOR REVOCATION OF LICENSE TO OPERATE (LTO)

Non-compliance to the conditions stated in the Affidavit of Undertaking printed in the issued Certificate shall be grounds for the revocation/suspension of LTO. The following are the terms and conditions the meat establishment should abide by during the validity period of their LTO:

Rules and Regulation on the Evaluation of Local Government Unit (LGU) Owned or Private Slaughterhouses, Poultry Dressing Plants, Meat Cutting Plants, Meat Depot Center, and Cold Storage Facilities for Classification as “A” Meat Establishment and Issuance of License to Operate (LTO)

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