1ADMINISTRATIVE ORDER No.

_____
2Series of 2013
3
4SUBJECT: IMPLEMENTING RULES AND REGULATIONS IN THE SLAUGHTER, INSPECTION AND
5 HYGIENIC HANDLING OF POULTRY MEAT
6
7
8Pursuant to the issuance of Republic Act No. 9296, otherwise known as “The Meat Inspection Code of the
9Philippines”, its implementing rules and regulations under DA Administrative Order No. 28 Series of 2005 and
10republic Act 10536 re: an Act amending RA 9296, further and detailed implementing rules and regulations in the
11slaughter, inspection and hygienic handling of poultry meat is hereby issued.
12
13Part I – Scope and Definition of Terms
14
15Section 1. Scope
16
171.1. This Order shall apply to all poultry dressing establishment engaged in domestic or international trade where
18 poultry are slaughtered and dressed, and/or their meat, edible by-products and meat products are prepared,
19 processed, handled, packed, stored or sold for human consumption.
201.2. All poultry dressing establishment shall comply and meet the minimum standard for accreditation and/or
21 registration requirements for proper meat establishment identification and traceability of poultry meat and meat
22 products.
231.3. This Order includes processes, programs and system from the primary production to the slaughter and
24 dressing at the poultry dressing establishment until warehousing and distribution of poultry meat and meat
25 products. Such processes, programs and systems may include, but not limited to, proper and hygienic
26 slaughtering and handling, poultry inspection, animal welfare and humane handling of poultry for slaughter,
27 control and eradication of poultry diseases of public health and animal health importance, traceability and
28 product recall, GMP, HACCP, and other appropriate production and process control systems.
29
30Section 2. Definition of Terms
312.1. For the purposes of this Order, the following terms and definitions apply.
35 2.1.1. Ante mortem Any procedure or test conducted by a competent person on live animals for the
36 inspection purpose of judgment of safety and suitability and disposition.
37 2.1.2. Approved as fit Means the meat has been inspected and passed without restrictions, and branded
38 for human accordingly.
39 consumption
40 2.1.3. Carcass The body of any slaughtered animal after bleeding and dressing.
41 2.1.4. Codex Alimentarius Is a collection of international food standards adopted by the Codex Alimentarius
42 Commission and presented in a uniform manner. It includes standards for all the
43 principal foods, whether processed, semi-processed or raw.
44 2.1.5. Competent/ The official authority charged by the government with the control of meat hygiene
45 controlling and meat inspection. The National Meat Inspection Service (NMIS) has given the
46 authority sole national controlling authority on all matters pertaining to meat and meat
47 products inspection and hygiene.
48 2.1.6. Condemned Inspected and judged by the competent person, or otherwise determined by the
49 competent authority, as being unsafe or unsuitable for human consumption and
50 requiring appropriate disposal.
51 2.1.7. Disease or defect Any abnormality affecting safety and/or suitability.
52 2.1.8. Dressing The progressive separation of the body of an animal into a carcass and other edible
53 and inedible parts.
54 2.1.9. Emergency Means slaughter by necessity of any poultry bird that has recently suffered traumatic
55 slaughter injury and is judged to be in pain, or is affected by a condition that does not preclude
56 its partial or conditional fitness for human consumption, but that is likely to
57 deteriorate unless slaughter takes place immediately.
58 2.1.10. Establishment The person in control of an establishment who is responsible for ensuring that the
59 operator regulatory meat hygiene requirements are met.
60 2.1.11. Fit for human Meat that has passed and appropriately branded by an inspector as safe and
61 consumption wholesome and in which no changes due to disease, decomposition or
62 contamination have subsequently been found.
63 2.1.12. Giblets Means the liver from where the bile sac (gall bladder) has been removed, the heart
64 with or without the pericardial sac, the gizzard from which the lining and contents
65 have been removed.
 66 2.1.13. Inspected and A condition wherein the carcasses or parts of carcasses so marked have been
67 Passed inspected and found to be safe, wholesome and fit for human consumption.
68 2.1.14. Inspector A professionally qualified and properly trained officer, duly appointed by the NMIS or
69 local government unit (LGU) for meat inspection and control of hygiene under the
70 supervision of a veterinary inspector.
71 2.1.15. Meat Refers to the fresh, chilled or frozen carcass including edible offals derived from
72 food animals.
73 2.1.16. Offals The by-products, organs, glands and tissues other than meat of the food animal.
74 Such offals, in relation to slaughtered animal, may or may not edible.
75 2.1.17. Organoleptic Procedure using the senses of sight, touch, taste and smell for identification of
76 inspection diseases and defects.
77 2.1.18. Postmortem Any procedure or test conducted by an inspector on all relevant parts of
78 Inspection slaughtered/killed animals for the purpose of judgment of safety and suitability and
79 disposition.
80 2.1.19. Poultry Means any domesticated bird including chickens, turkeys, ducks, geese, guinea
81 fowls, pigeons or quails intended for use for human food.
82 2.1.20. Residue Any foreign substance including metabolites, therapeutic or prophylactic agents
83 which are objectionable or hazardous to human health remaining in meat or meat
84 products as a result of treatment or accidental exposure.
85 2.1.21. Retained Means held under the control and security of NMIS pending final judgment.
86 2.1.22. Safe and Refers to meat and meat products that has been passed as fit for human
87 Wholesome consumption using the criteria that it:
88 a) will not cause foodborne infection or intoxication when properly handled and
89 prepared with respect to the intended use;
90 b) does not contain residue in excess of set limits, (c) is free of obvious
91 contamination;
92 d) is free of defects that are generally recognized as objectionable to consumers;
93 e) has been produced under adequate hygiene control; and
94 f) has not been treated with illegal substances as specified in this Act and in other
95 related national legislation.
96 2.1.23. Safe for human Means safe for human consumption according to the following criteria:
97 consumption a) has been produced by applying all food safety requirements appropriate to its
98 intended end-use;
99 b) meets risk-based performance and process criteria for specified hazards; and
100 c) does not contain hazards at levels that are harmful to human health
101 2.1.24. Suitable for Mean suitable for human consumption according to the following criteria:
102 Human consumption a) has been produced under hygienic conditions as outlined in the Codex;
103 b) is appropriate to its intended end-use; and
104 c) meets outcome-based parameters for specified diseases or defects as
105 established by the competent authority
106 2.1.25. Veterinary inspector Mean an inspector who is professionally qualified as a veterinarian duly appointed
107 or Meat Control by the NMIS or the local government unit (LGU) responsible for the supervision and
108 Officer control of meat hygiene including meat inspection.
109
110Part II - General Requirements in the Hygiene and Health Condition of Poultry, Transport, Care and Welfare of
111 Poultry, Monitoring and Certification by a Licensed Veterinarian
112
113Section 3. Hygiene and Health Condition of Slaughter Poultry
1143.1. Poultry intended for the production of meat shall at all times be raised in accordance to good animal husbandry
115 practices or any relevant codes of agricultural practices. The place of production shall establish and maintain
116 programs and measures:
117 3.1.1. To maintain good and sound health condition of population; to prevent the entry and spread of poultry
118 diseases including exotic diseases of public health or animal health importance; and apply control
119 and/or eradication measures as appropriate;
120 3.1.2. To control the use of chemical substances such as veterinary drugs, growth promotants, pesticides,
121 insecticides and other agricultural chemicals or contaminants as part of the health program, pest
122 control, treatment of farm facilities and surroundings, etc., that may give rise to harmful levels of
123 residues or contaminants in meat;
124 3.1.3. To control feedstuff that may recycle animal products and waste with pathogens unless precautions
125 and treatment were undertaken to minimize this risk; or to control feedstuff containing chemical
126 substances such as veterinary drugs, growth promotants, pesticides, insecticides and other agricultural
127 chemicals or contaminants that could result in residues or contaminants in meat exceeding the
128 maximum levels as adopted by the Codex Alimentarius;
129 3.1.4. Method of disposal or harvest of population shall not constitute and pose hazard to public or animal
130 health and shall be environmentally sound.
131
132Section 4. Transport of Slaughter Poultry
1334.1. The transport of slaughter poultry should be carried out in a manner that does not have an adverse impact on
134 the safety and suitability of poultry meat.
135 4.1.1. Slaughter poultry shall require transport facilities to the poultry dressing establishment that ensure that:
136 4.1.1.1. Soiling and cross contamination with fecal material is minimized;
137 4.1.1.2. New hazards are not introduced during transport;
138 4.1.1.3. Animal identification as to the place of origin is maintained; and
139 4.1.1.4. Avoiding undue stress that may adversely impact on the safety of meat (such as stress-
140 induced shedding of pathogens).
141 4.1.2. The transport vehicles should be designed and maintained so that:
142 4.1.2.1. Poultry are loaded, unloaded and transported easily and with minimal risk of injury;
143 4.1.2.2. Use of floor gratings, crates or similar devices that limits soiling and cross contamination with
144 fecal material;
145 4.1.2.3. Where the vehicle has more than one deck, poultry are protected from cross contamination
146 as appropriate;
147 4.1.2.4. Ventilation is adequate; and
148 4.1.2.5. Cleaning and sanitizing is readily achieved.
1494.2. The transport vehicles, and crates where used shall be cleaned and sanitized as soon as practicable after
150 poultry have been unloaded at the poultry dressing establishment.
151
152Section 5. Monitoring/Surveillance Program and Certification by a Licensed Veterinarian of Slaughter Poultry
1535.1. Slaughter poultry shall be subject of a veterinary health certification to effect that it has been attended by a
154 licensed veterinarian who can justify and certify for its suitability and fitness to be slaughtered for human food.
1555.2. Places of production shall establish and maintain a system of monitoring and surveillance program to monitor
156 the health status and disease condition, control of chemical residues and other relevant information for the
157 production of safe and wholesome meat. In the same manner, poultry dressing establishment shall establish
158 and maintain a program or link system capable of reliably identifying the source of production of slaughter
159 poultry.
1605.3. Slaughter poultry shall be officially received by the poultry dressing establishment operator for proper recording
161 with all the documentations and relevant information for processing and inspection are kept. Such
162 documentations as veterinary health certificate and shipping permits shall be promptly forwarded to the meat
163 inspector assigned.
1645.4. All information as to identification of slaughter poultry, places of production, health status, disease condition,
165 etc., shall be retained and maintained.
166
167Section 6. Care and Welfare of Slaughter Poultry
1686.1. The meat establishment operator shall provide facilities to ensure adequate protection and welfare of poultry
169 awaiting slaughter and dressing and shall comply with the provisions of Administrative Order No. 21 series of
170 1999 pursuant to R.A. 8485.
1716.2. The meat establishment operator shall provide procedures and measures upon arrival at the poultry dressing
172 establishment to facilitate and enhance their physiological condition to return to normal. The holding area for
173 poultry birds shall be adequately spaced, properly ventilated, no development of odor and harborage of pest,
174 easily and maintained clean, and birds shall not be disrupted during their resting period.
1756.3. Utmost care in the handling of poultry birds shall be taken to minimize unnecessary bruises, hemorrhage and
176 dislocation of joints.
177
178Part III – General Principles and Requirements in the Slaughtering and Dressing of Poultry
179
180Section 7. Requirements and Presentation for Slaughter and Dressing of Poultry
1817.1. Only healthy, clean and appropriately identified poultry are presented and accepted for slaughter.
1827.2. All poultry birds are screened upon arrival at the poultry dressing establishment accompanied with veterinary
183 health certificate and/or shipping permits.
1847.3. Slaughter poultry requires to be adequately rested at a minimum of two (2) hours prior to slaughter and
185 dressing. This is to calm and quiet the poultry and optimize their physiological condition back to normal.
1867.4. Resting of poultry birds is required to optimize their physiological condition and ensure that evidence of any
187 disease or defects that may be present is not masked. Poultry found to be diseased or defective have to be
188 separated from others, to enable them to receive any special attention and to prevent cross contamination to
189 normal animals, facilities, equipment and personnel.
1907.5. The poultry dressing establishment operator shall provide adequate space and facilities for the holding of
191 poultry birds awaiting slaughter. Such place shall be adequately ventilated, well lighted, easily and maintained
192 cleaned and sanitized, with provisions of waste and condemnation receptacles, and adequate space for the
193 conduct of ante-mortem inspection activity.
1947.6. Poultry birds presented for slaughter shall be sufficiently clean so they will not compromise hygienic slaughter
195 and dressing.
1967.7. The conditions of holding of poultry birds shall minimize cross contamination with food-borne pathogens and
197 facilitate efficient slaughter and dressing.
198
199Section 8. Procedures in the Slaughtering and Dressing of Poultry
2008.1. It is the responsibility of the poultry dressing establishment operator to provide suitable and appropriate
201 facilities, equipment and utensils, processes, procedures and measures for the slaughtering and dressing of
202 poultry to ensure adequate protection, safety and suitability of poultry meat and meat products.
2038.2. The application of Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP),
204 Good Sanitation Practices (GSP) and other codes of hygienic practices in the slaughter and dressing of poultry
205 is mandatory, shall be implemented and maintained, and forms part of the prerequisite programs to HACCP.
2068.3. The basic slaughtering and dressing procedure of poultry birds shall include, but not limited, to the following
207 sequence:
208 8.3.1. Receiving and hanging of poultry birds.
209 8.3.1.1. The poultry birds are unloaded and hung individually upside down by their feet on shackles
210 suspended from a continuously moving conveyor line.
211 8.3.1.2. The center of the shackle is approximately 15 cm to spread the legs apart without hurting or
212 inflecting pain to the poultry and to facilitate evisceration.
213 8.3.2. Dark room quieting period and stunning
214 8.3.2.1. A quieting period between hanging and stunning is required not more than 3 minutes for
215 domestic fowls. Such quieting is done in a dark room.
216 8.3.2.2. Stunning of poultry birds is required and achieved in many processes. Electrical stunning is
217 commonly used with a bird’s head pass through 150 volts electrically charged water bath.
218 The stunning current is required at 0.1-0.12 ampere for 4 seconds.
219 8.3.2.3. Other manual restraining such as a cone shaped restrainer is also applicable.
220 8.3.3. Killing and bleeding
221 8.3.3.1. Killing shall be achieved at about 30 seconds after stunning by severing the jugular veins and
222 carotid arteries at the base of the skull.
223 8.3.3.2. The bird shall pass along a bleeding trough for at a minimum of 90 seconds where an
224 estimated of 50% of the blood is removed from the body.
225 8.3.4. Scalding
226 8.3.4.1. Scalding shall be achieved by using a range of 50 0C to 800C hot water and is continuously
227 changing to different species of poultry. For broiler chickens, two types of water temperature
228 is use to produce a soft or yellow scald and hard or white scald chickens.
229 8.3.4.2. A detergent is allowed to be incorporated in a scalding water to aid in the penetration of water
230 to feather follicles.
231 8.3.5. Defeathering. With the use of a defeathering machine, it shall sufficiently remove all the feathers
232 including fin feathers of poultry.
233 8.3.6. Head pulling.
234 8.3.7. Neck slitting and feet cutting
235 8.3.8. Evisceration. This is the systematic removal of all visceral organs from the body of the bird by skilled
236 poultry dressers during the slaughter and dressing. This can be done manually or through automation.
237 8.3.8.1. Vent opening
238 8.3.8.2. Viscera extraction
239 8.3.8.3. Removal of viscera – liver and heart, gizzard, spleen, proventriculus, crop and esophagus
240 and trachea, intestine, lung and removal of anus including the Bursa of Fabricius.
241 8.3.9. Trimming or removal of defective parts of carcass due to existing wounds or local infections, bruise,
242 hemorrhage, etc.
243 8.3.10. Final washing. Final washing is achieved by removing the adhering dirt by a pressurized washer in all
244 sides and the insides of the hung carcass.
245 8.3.11. Carcass spin washing. This shall be done by maintaining water at a temperature of 10-16 0C with
246 50ppm free chlorine level, the birds enter the washer at 36 0C and leaves the washer at 250C for about
247 10 minutes. Only fully dressed poultry carcasses with defective parts already trimmed and removed
248 shall be allowed to enter this process.
249 8.3.12. Carcass spin chilling. This shall be achieved by maintaining chilled water media temperature at 0 0C or
250 less with 50ppm free chlorine and the birds are immersed for 30-40 minutes leaving the chilling tank at
251 a temperature of 2-40C. Only fully dressed and clean poultry carcasses shall be allowed to enter this
252 process.
253 8.3.13. Dripping. After chilling, the birds are hung by its hocks on an overhead conveyor or dripping line for 10
254 minutes to lose any surplus water not sealed in or absorbed by the skin or muscle during washing and
255 chilling
256 8.3.14. Classifying, sorting and weighing
257 8.3.15. Packaging
258 8.3.16. Storage or blast freezing
259 8.3.17. Dispatch
2608.4. Immediately after preparation, the poultry carcasses shall be cooled to an internal temperature of 4 0C (390F) or
261 less. Where cutting up takes place before cooling to 4 0C (390F) or less, it shall be carried out within one hour
262 of slaughter: immediately after cutting the internal temperature of the part shall be reduced to 4 0C (390F) or
263 less, provided that all the necessary measures are taken to ensure the control of microbiological growth and
264 multiplication.
2658.5. Where cutting up takes place after cooling to 4 0C (390F), the internal temperature of the carcass or parts shall
266 not be allowed to exceed 10 0C (500F), provided that all the necessary measures are taken to ensure the control
267 of microbiological growth and multiplication.
2688.6. Giblets and other edible offal shall be chilled to 4 0C (390F) or lower within two (2) hours from the time they are
269 removed from the bird.
2708.7. Temperature of the storage area where non-frozen poultry carcasses, parts and other edible parts are kept
271 shall be 40C (390F) or less. Poultry carcasses, parts and other edible parts shall be so stored and that they are
272 protected against deterioration, mould growth and contamination.
2738.8. Likewise, poultry carcasses, poultry parts and other edible parts shall be transported at 4 0C (390F) or less.
274 Storage of poultry carcasses, poultry parts and other edible parts at chilled state shall not exceed 72 hours.
2758.9. Partial dressing of poultry carcasses known as “galantina” or birds that have been bled and defeathered only is
276 considered now illegal as all birds must now be eviscerated fully and undergone the complete postmortem
277 inspection. Likewise, the chilling process of these birds only contaminates the poultry carcasses within the
278 chilling tub and does not provide measures to control further adulteration and contamination of products,
279 facilities, utensils and personnel..
2808.10. Poultry carcasses known as “valentino” or birds partially eviscerated with retained head, esophagus, trachea,
281 crops and feet is also now illegal since the chilling process of these birds only contaminates the poultry
282 carcasses and does not provide measures to control further adulteration and contamination of products,
283 facilities, utensils and personnel.
284
285Part IV – Ante Mortem Inspection Principles and Procedures
286
287Section 9. General Principles of Ante Mortem Inspection
2889.1. All poultry birds presented for slaughter shall be subjected to ante mortem inspection and It shall be carried out
289 upon arrival at the poultry dressing establishment or during the time of slaughter by a competent meat
290 inspector.
2919.2. Poultry birds shall be accompanied with proper documents such as veterinary health certificate and shipping
292 permit, and are properly identified and are capable of being traced back to the farm source. The shipping
293 documents must provide relevant information as to the health status and disease condition of the poultry birds
294 from farm origin and the husbandry being attended by a licensed veterinarian and the use of veterinary drugs
295 with their required withdrawal periods before slaughter.
2969.3. Ante mortem inspection shall be carried out in a systematic manner in accordance with routine inspection
297 procedures prescribed by NMIS and shall ensure that poultry found to be affected by a disease or defect that
298 would render their meat unfit for human consumption are so identified and removed from the food chain.
2999.4. Ante mortem inspection shall ensure that animals whose meat may be fit for human consumption but that
300 require special handling during slaughter and dressing, and animals that will require special attention during
301 postmortem inspection, are segregated, subjected to thorough inspection and shall be the last poultry bird to
302 be slaughtered.
3039.5. No poultry bird shall proceed for slaughter until an inspector has carried out ante mortem inspection and has
304 passed it as suitable for slaughter. Exceptions may be under emergency slaughter procedures where a delay
305 in carrying out ante mortem inspection would result in undue suffering of poultry.
3069.6. Ante mortem inspection shall detect deviations from normality, whether demeanor, behavior, appearance or
307 other clinical signs that might indicate a disease or defect requiring special handling or closer examination.
3089.7. Poultry bird shall be released for slaughter without restriction when an ante mortem inspection has revealed
309 that it is adequately rested, that there are no diseases or defects that will render it unfit for slaughter or require
310 special attention during dressing or postmortem inspection.
3119.8. Special measures, operations or procedures shall be instituted by the poultry dressing establishment operator
312 to ensure the control of conditions when:
313 9.8.1. Poultry birds are not sufficiently clean;
314 9.8.2. Poultry birds that have died in transit or have died after arrival
315 9.8.3. A zoonotic disease posing an immediate threat to either animal or humans is present, or suspected;
316 9.8.4. A poultry health disease subject to quarantine restrictions is present, or suspected;
317 9.8.5. A poultry bird identification requirement from farm source are not met;
318 9.8.6. Declarations from the farm source of any relevant information, if required by NMIS, are absent or
319 inadequate.
320
321Section 10. Routine Ante Mortem Inspection Procedures
32210.1. Upon arrival of poultry birds in the poultry dressing plant, the shipping documents shall be examined to gather
323 information as to the origin of the farm, health status and disease condition and other relevant information that
324 will aid in the conduct of ant mortem and postmortem inspection.
32510.2. The record of the arrival and acceptance of food animals (NMIS form no.__) shall be secured from the
326 management.
32710.3. Ante mortem inspection is carried out by inspecting the birds inside the crates or live coops. The inspector shall
328 be keen on his observation, hearing and smell that poultry birds may manifest. Some observations during
329 inspection may include the appearance of feathers, brightness of the eyes, colors of comb and wattles, color
330 and consistency of fecal material, behavior, presence of exudates from normal body openings, abnormal
331 respiratory sounds, abnormal smell, etc.
33210.3. Ante mortem inspection can also be carried out bird by bird inspection on the line before the bird enters the
333 dark room in the unloading bay. Adequate lighting shall be provided and at least 2 meters of the line is
334 required for the space of the meat inspector. Each crates or receptacle shall be provided for birds rejected and
335 those dead on arrival.
33610.5. Any poultry bird that plainly shows any disease or condition on ante mortem inspection shall be marked
337 “CONDEMNED” and shall be isolated immediately and disposed of under the supervision of the inspector.
33810.6. Any poultry bird which on ante mortem inspection does not plainly show, but is suspected of being affected with
339 any disease, defect or condition shall be marked and tagged “SUSPECT” and shall be isolated for further and
340 thorough inspection for judgment and proper disposition.
34110.7. Any poultry bird which is suspected of having been treated with or exposed to any substance that may impart a
342 chemical residue and will make their carcass adulterated, shall be slaughtered and dressed and all the carcass
343 and parts thereof shall be retained and tagged “RETAINED” for laboratory analysis for final judgment and
344 disposition.
34510.8. A record in the conduct of ante mortem inspection shall be accomplished by the meat inspector conforme by
346 the poultry dressing plant management representative every after shift of slaughter and dressing operation.
34710.9. Results of ante mortem inspection shall be made available to the meat inspector undertaking postmortem
348 inspection so as to augment his/her final judgment.
34910.10. A confirmatory laboratory test may be performed as a part of the verification program.
350
351Part V – Postmortem Inspection Principles and Procedures
352
353Section 11. General Requirements of Postmortem Inspection
35411.1. Poultry carcasses and their relevant parts and by-products shall be subjected to postmortem inspection and
355 shall be carried out as soon as practicable after the slaughter and dressing of poultry.
35611.2. Postmortem inspection of poultry carcasses and parts thereof shall be carried out in a systematic manner in
357 accordance with the routine procedures prescribed herein which are based on Codex Alimentarius thus
358 ensuring that poultry meat passed for human consumption is safe and wholesome.
35911.3. Poultry carcasses and parts thereof shall be passed for human consumption without restriction when
360 postmortem examinations have revealed no evidence of any significant abnormal condition or disease and the
361 slaughter and dressing operation has been implemented in accordance with hygienic requirements.
36211.4. Poultry carcasses and parts thereof shall be condemned for human consumption when postmortem
363 examinations have revealed that:
364 11.4.1. they are hazardous to poultry dressers and handlers, consumers and other animals;
365 11.4.2. when there are severe organoleptic deviations from normal meat;
366 11.4.3. when laboratory tests indicate that they contain contaminants or residues which exceed the
367 established limits; and
368 11.4.4. when the poultry meat has been conditionally approved for human food but it has not been treated
369 as stipulated within the indicated period of time.
37011.5. The condemned poultry meat shall remain under the custody of then inspector until the required treatment or
371 method of disposal has been applied in a safe manner.
37211.6. The poultry dressing establishment operator shall assume responsibility with respect to the performance of
373 postmortem inspection as follow:
374 11.6.1. Provision of adequate space, facilities, good lighting and utensils necessary in the conduct of
375 postmortem inspection.
376 11.6.2. A prohibition on his personnel or poultry dresser intentionally removing or modifying any evidence of
377 a disease or defect, or marks, prior to postmortem inspection.
378 11.6.3. Retention in the inspection area of all poultry carcasses and other relevant parts required for
379 inspection, until inspection and judgment has been completed.
380 11.6.4. Cooperation with the inspectors undertaking postmortem inspection, in all other ways necessary to
381 facilitate effective postmortem inspection, e.g. access to processing records, easy access to all
382 carcasses and other relevant parts.
383
384Section 12. Routine Postmortem Inspection Procedures
38512.1. Postmortem inspection shall be carried out as soon as practicable after the slaughter and dressing of poultry
386 birds. Examination of poultry bird shall be done bird by bird basis along the conveyor line.
38712.2. The first station of postmortem inspection shall be done on poultry carcass coming right after the defeathering
388 machine. In this station, organoleptic inspection or examination of poultry carcasses is carried out based on
389 the characteristic and status of nutrition, color, efficiency of killing and bleeding, skin disorder, proper and
390 efficient catching, efficiency of scalding and defeathering, handling and hanging of live poultry, etc. The whole
391 poultry carcass shall be examined on its head, the body and up to the feet. Pathological conditions and defects
392 are already noticeable in this station and shall give emphasis on the following: severely emaciated,
393 incompletely bled, overscalded, discoloration and machine damaged carcasses, cellulitis on breast and vent
394 portions, feather folliculitis.
39512.3. The second station of postmortem inspection shall be done on poultry carcasses right after the viscera has
396 been extracted from its abdominal cavity before each visceral organ will be taken out from its attachment. In
397 this process, the entire viscera is examined, visceral organ is compared to each other and to its carcass. The
398 inside of the abdominal cavity is inspected as well as those organs may retain inside. The inspector shall have
399 at least 2-3 meters of space at this evisceration line with the provision of good lighting, disinfecting hand dip
400 and condemned receptacle.
40112.4. The third station shall be carried out after all the visceral organs have been taken out before the carcasses will
402 be finally washed. In this process, poultry carcass with defects like bruises, hemorrhage, skin disease, etc. and
403 require partial trimming shall be taken out from the conveyor line for trimming, however, trimming shall be done
404 in a hygienic manner and that carcasses and its part will not be contaminated or adulterated. Trimmed
405 carcasses may be re-hung or processed into cuts. Should carcasses be cut further, provisions of area and
406 appropriate facilities and equipment shall be provided to prevent adulteration and contamination since this area
407 is slaughtering and evisceration processes.
40812.5. Results of the postmortem inspection shall be recorded on the Daily Meat Inspection Report NMIS Form No.__
409 with conforme from the poultry dressing establishment management or their representative.
410
411Part VI – Poultry Diseases and Defects
412
413Section 13. Diseases or Defects that Warrant Condemnation
41413.1. Diseases, defects or conditions that shall warrant outright condemnation at ante mortem inspection are:
415 13.1.1. Newcastle disease
416 13.1.2. Infectious Bursal Disease
417 13.1.3. Pullorum disease
418 13.1.4. Avian encephalomyelitis/encephalitis
419 13.1.5. Avian infectious bronchitis
420 13.1.6. Avia infectious laryngotracheitis
421 13.1.7. Avian leukosis complex
422 13.1.8. Avian malaria (Leococytozoonosis)
423 13.1.9. Bacillary white diarrhea
424 13.1.10. Chlamydiosis
425 13.1.11. Coccidiosis
426 13.1.12. Egg drop syndrome
427 13.1.13. Fowl cholera (Avian pasteurellosis)
428 13.1.14. Fowl pox
429 13.1.15. Infectious chicken anemia
430 13.1.16. Infectious coryza
431 13.1.17. Malabsorption sysndrome
432 13.1.18. Marek’s disease
433 13.1.19. Swollen head syndrome
434 13.1.20. Viral arthritis (Tenosynovitis)
435 13.1.21. Collibacillosis (E.coli septicemia)
436 13.1.22. Avian tubercullosis
437 13.1.23. Salmonellosis
438 13.1.24. Listeriosis
439 13.1.25. Paratyphoid septicemia
440 13.1.26. Ornithosis or psittacosis
441 13.1.27. Septicemia
442 13.1.28. Toxemia
443 13.1.29. Dead on arrival and dead after arrival
444 13.1.30. Detected chemical residues exceeding established limits upon laboratory confirmation
445 13.1.31. Detected chemical residues from drugs considered banned or prohibited upon laboratory
446 confirmation
44713.2. Poultry carcass which on postmortem inspection are found to be affected with the following disease, defect or
448 condition shall be condemned:
449 13.2.1. Abnormal color
450 13.2.2. Abnormal odor
451 13.2.3. Emaciation
452 13.2.4. Incomplete bleeding
453 13.2.5. Overscalding
454 12.2.6. Mangled (carcass damaged by machine)
455 12.2.7. Severe contamination
456 12.2.8. Carcass contaminated with volatile oils, paints, poisons, gases, etc.
457 12.2.9. Decomposing carcass
458 12.2.10. Inflammatory processes with evidence of systemic disturbance
459 12.2.11. Anasarca (generalized edema)
460 12.2.12. Peritonitis
461 12.2.13. Colibacillosis (E.coli septicemia)
462 12.2.14. Air sacculitis
463 12.2.15. Salpingitis (?)
464 12.2.16. Aflatoxicosis
465 12.2.17. Septicemia
466 12.2.18. Toxemia
467 12.2.19. Tumors with evidence of metastasis
468 12.2.20. Dermatitis (extensive infection)
469 12.2.21. Hepatitis (acute blackhead)
470 12.2.22. Hemorrhage (extensive)
471 12.2.23. Detected chemical residues exceeding established limits upon laboratory confirmation
472 12.2.24. Detected chemical residues from drugs considered banned or prohibited upon laboratory
473 confirmation
474 12.2.25. Cellulitis
475 12.2.26. Deep pectoral myopathy
476 12.2.27. Focal necrosis of the liver
477
47812.3. Parts of carcass which on postmortem inspection are found to be affected with the following disease or
479 condition may be passed for human food after the removal or trimming of the affected organ or part/s:
480 12.3.1. Bruises
481 12.3.2. Hemorrhage (traumatic)
482 12.3.3. Presternal bursitis
483 12.3.4. Existing wounds (active or healing process)
484 12.3.5. Tumors (non-malignant and/or localized)
485 12.3.6. Bumble foot
486 12.3.7. Scaly leg mange
487 12.3.8. Breast blister
488 12.3.9. Liver defects (enlarged, discoloration, cirrhosis)
489 12.3.10. Splenomegaly (enlarged spleen)
490
491Part VII – Inspection Judgments and Enforcement
492
493Section 13. Judgment at Admission of Slaughter Poultry at the poultry Dressing Establishment
49413.1. A determination shall be made as soon as practicable to admit poultry birds or consignment of poultry birds
495 upon arrival at the poultry dressing establishment. Poultry birds with significant diseases or defects shall be
496 evaluated by a veterinary inspector.
49713.2. A decision to not admit poultry or consignment of poultry shall be the responsibility of a veterinary inspector,
498 and shall be based on the following conditions or sources of information
499 13.2.1. Admittance will risk the introduction of contagious disease to human health or animal health
500 significance.
501 13.2.2. Certificates of origin and/or health required under animal health legislation are missing, or do not
502 correspond to consignment
503 13.2.3. Certification or other official information reveals drug treatment or exposure to noxious agents within
504 period shorter than the officially required withholding periods when circumstances such as lack of
505 facilities do not permit admission under special control until the required withholding period has
506 expired.
50713.3. A decision to admit poultry birds or consignment of poultry birds under special control shall be the responsibility
508 of a veterinary inspector, and shall be based on the following conditions and sources of information:
509 13.3.1. Poultry birds originated from sanitary action, or restriction, and were delivered under special permit
510 subject to prescribed precaution being applied.
511 13.3.2. The presence of dead or sick poultry bird gives reason to suspect a contagious disease.
512 13.3.3. Poultry birds were submitted to drug treatment or exposed to noxious influences within periods
513 shorter than the officially required withholding periods.
514
515Section 14. Judgment at Ante Mortem Inspection
51614.1. Any poultry bird that has been admitted to a poultry dressing establishment for normal slaughter and dressing
517 shall be released for slaughter without any restriction when ante mortem inspection has revealed no evidence
518 of any disease or defect, provided it has been adequately rested.
51914.2. Any poultry birds that are not released for slaughter without restriction should be put into one of the following
520 judgment decisions as:
521 14.2.1. Condemned, if at ante mortem inspection a disease or defect is diagnosed and:
522 14.2.1.1. that at final judgment will require total condemnation;
523 14.2.1.2. that represents an unacceptable health hazard for personnel; or
524 14.2.1.3. that involves an unacceptable risk of contaminating the slaughter premises or other
525 carcasses.
526 14.2.2. Slaughter authorized under special precautions (slaughter in a separate room or at a different time to
527 other poultry birds, or at the end of working day or special day)
528 14.2.2.1. If at ante mortem inspection a disease or defect is suspected, that at postmortem
529 inspection will give reason for total condemnation; or
530 14.2.2.2. If at ante mortem inspection a disease or defect is diagnosed or suspected that if
531 confirmed at postmortem inspection will give reason for partial condemnation.
532 14.2.3. Authorization for slaughter delayed
533 14.2.3.1. If the period of rest has not been adequate
534 14.2.3.2. If the slaughter poultry is affected by a condition that temporarily makes it unfit for human
535 consumption
536 14.2.4. Emergency slaughter ordered
537 14.2.4.1. If the slaughter poultry is found to be affected by a condition, that does not preclude its
538 partial or conditional fitness for human consumption, and it is likely to deteriorate unless
539 slaughter takes place immediately; or
540 14.2.4.2. If due to recent traumatic lesions caused by accident, immediate slaughter is indicated to
541 release the poultry from suffering, or to prevent deterioration adversely affecting the
542 poultry’s fitness for human consumption.
54314.3. In cases where authorization for slaughter has been delayed, the slaughter poultry shall be kept in isolation,
544 under conditions determined by the NMIS, and ante mortem inspection repeated at intervals as is appropriate.
54514.4. Any poultry bird that has been admitted for normal slaughter and dressing shall not be allowed to leave the
546 poultry dressing establishment still alive, and shall be judged based on the aforementioned criteria and
547 categories of judgment.
548
549Section 15. Judgment at Postmortem Inspection
55015.1. The decisions at postmortem inspection are classed into the following categories of judgment:
551 15.1.1. Approved as “Fit for Human Consumption” (A)
552 15.1.1.1. When the postmortem inspection has revealed no evidence of any unacceptable disease
553 or defect and the slaughter operation has been implemented in accordance with hygienic
554 requirements, the carcass and edible offals shall be approved as fit for human
555 consumption without restriction, and as such may enter unrestricted trade, provided no
556 animal health restrictions are otherwise applicable.
557 15.1.2. Condemned or Totally Unfit for Human Consumption (C)
558 15.1.2.1. The carcass and offals shall be condemned or otherwise disposed of for inedible purposes
559 in one or more of the following conditions:
560 15.1.2.1.1. they are hazardous to poultry handlers, consumers and/or poultry;
561 15.1.2.1.2. they contain residues that exceed established limits;
562 15.1.2.1.3. there are unacceptable organoleptic deviations from normal meat; or
563 15.1.2.1.4. the meat has been conditionally approved as fit for human consumption, but
564 the treatment stipulated is either unavailable or not intended to be carried out.
565 15.1.3. Partially condemned or otherwise disposed of as unfit for human consumption
566 15.1.3.1. Where lesions are localized, affecting only part of the carcass or offals, the affected parts
567 shall be removed and condemned or otherwise disposed of, and the unaffected parts are
568 passed for human consumption unconditionally or unrestricted, or conditionally or
569 otherwise as appropriate.
570 15.1.4. Conditionally Approved as Fit for Human Consumption
571 15.1.4.1. Carcasses that are contaminated, or that are hazardous to human health or animal health
572 but may be treated under official supervision in a manner resulting in safe and wholesome
573 meat, may be judged as conditionally fit for human consumption. Where necessary, the
574 organs shall be treated in the same manner as carcasses or else partly or wholly disposed
575 of as unfit for human consumption.
576 15.1.5. Meat showing Minor deviations from normal but fit for human consumption
577 15.1.5.1. Where risk analysis has shown that neat does not constitute a risk to human health
578 despite the presence of a defect or defects that are specified by the NMIS and not
579 normally present in wholesome meat, that meat may be judged as fit for human
580 consumption, provided it is identified in such a manner that the consumer is made aware
581 that the meat is inferior.
582 15.1.6. Approved as Fit for Human Consumption, with Distribution restricted to limited areas
583 15.1.6.1. If so provided under animal health legislation, meat obtained from animals coming from an
584 area that is under quarantine because of an outbreak of a contagious animal disease and
585 that otherwise meets all the requirements for meat approved as fit for human consumption
586 may be approved for distribution in a restricted area, provided no hazard to human health
587 is involved.
588 15.1.6.2. If so provided under animal health legislation, meat derived from animals coming from
589 restricted area that have been vaccinated and may therefore be carriers of a disease shall
590 not be marketed and distributed outside that restricted area.
59115.2. Retention of meat for further inspection. Meat shall be retained, pending laboratory examination:
592 15.2.1. if microbiological examination or bioassay is required, because findings at ante mortem and
593 postmortem inspection will give reason for condemnation, unless suspicion of an infections or other
594 condition can be reliably discarded by laboratory examinations;
595 15.2.2. if chemical, toxicological, histological or other laboratory examination is required in view of
596 circumstances, suspicion arising from inspection findings, records from the area of production, or
597 other official sources of information; and
598 15.2.3. if examination of certain disease or any other organism are required and not available immediately at
599 the time of postmortem inspection.
600
601Section 17. Penalty Provisions
602
60317.1. All persons or corporations, found guilty of directly or indirectly violating any provisions of this Order shall be
604 subject to penalties prescribed in Republic Act 10536 re: amending RA9296 and Republic Act 9296
605 otherwise known as the “Meat Inspection Code of the Philippines”.
606
607Section 18. Repealing Clause
608
60918.1. All existing rules and regulations or parts thereof which are inconsistent with this Order, are hereby repealed,
610 or modified accordingly.
611
612Section 19. Effectivity
613
61419.1. This Administrative Order shall take effect fifteen (15) days after its publication in a newspaper of national
615 circulation or in the Official Gazette or its filing with the UP Law Center.
616
617
618Approved:
619
620
621PROCESO J. ALCALA
622Secretary
623
624
625
626
627Recommended by:
628
629
630MINDA S. MANANTAN
631OIC, Executive Director
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