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ADMINISTRATIVE ORDER No. _____
Series of 2013
SUBJECT:
IMPLEMENTING RULES AND REGULATIONS IN THE SLAUGHTER, INSPECTION AND
HYGIENIC HANDLING OF POULTRY MEAT
Pursuant to the issuance of Republic Act No. 9296, otherwise known as “The Meat Inspection Code of the
Philippines”, its implementing rules and regulations under DA Administrative Order No. 28 Series of 2005 and
republic Act 10536 re: an Act amending RA 9296, further and detailed implementing rules and regulations in the
slaughter, inspection and hygienic handling of poultry meat is hereby issued.
Part I – Scope and Definition of Terms
Section 1. Scope
1.1. This Order shall apply to all poultry dressing establishment engaged in domestic or international trade where
poultry are slaughtered and dressed, and/or their meat, edible by-products and meat products are prepared,
processed, handled, packed, stored or sold for human consumption.
1.2. All poultry dressing establishment shall comply and meet the minimum standard for accreditation and/or
registration requirements for proper meat establishment identification and traceability of poultry meat and meat
products.
1.3. This Order includes processes, programs and system from the primary production to the slaughter and
dressing at the poultry dressing establishment until warehousing and distribution of poultry meat and meat
products. Such processes, programs and systems may include, but not limited to, proper and hygienic
slaughtering and handling, poultry inspection, animal welfare and humane handling of poultry for slaughter,
control and eradication of poultry diseases of public health and animal health importance, traceability and
product recall, GMP, HACCP, and other appropriate production and process control systems.
Section 2. Definition of Terms
2.1. For the purposes of this Order, the following terms and definitions apply.
2.1.1. Ante mortem
Any procedure or test conducted by a competent person on live animals for the
inspection
purpose of judgment of safety and suitability and disposition.
2.1.2. Approved as fit Means the meat has been inspected and passed without restrictions, and branded
for human
accordingly.
consumption
2.1.3. Carcass
The body of any slaughtered animal after bleeding and dressing.
2.1.4. Codex Alimentarius Is a collection of international food standards adopted by the Codex Alimentarius
Commission and presented in a uniform manner. It includes standards for all the
principal foods, whether processed, semi-processed or raw.
2.1.5. Competent/
The official authority charged by the government with the control of meat hygiene
controlling
and meat inspection. The National Meat Inspection Service (NMIS) has given the
authority
sole national controlling authority on all matters pertaining to meat and meat
products inspection and hygiene.
2.1.6. Condemned
Inspected and judged by the competent person, or otherwise determined by the
competent authority, as being unsafe or unsuitable for human consumption and
requiring appropriate disposal.
2.1.7. Disease or defect Any abnormality affecting safety and/or suitability.
2.1.8. Dressing
The progressive separation of the body of an animal into a carcass and other edible
and inedible parts.
2.1.9. Emergency
Means slaughter by necessity of any poultry bird that has recently suffered traumatic
slaughter
injury and is judged to be in pain, or is affected by a condition that does not preclude
its partial or conditional fitness for human consumption, but that is likely to
deteriorate unless slaughter takes place immediately.
2.1.10. Establishment
The person in control of an establishment who is responsible for ensuring that the
operator
regulatory meat hygiene requirements are met.
2.1.11. Fit for human
Meat that has passed and appropriately branded by an inspector as safe and
consumption
wholesome and in which no changes due to disease, decomposition or
contamination have subsequently been found.
2.1.12. Giblets
Means the liver from where the bile sac (gall bladder) has been removed, the heart
with or without the pericardial sac, the gizzard from which the lining and contents
have been removed.
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2.1.13. Inspected and
Passed
2.1.14. Inspector
2.1.15.
2.1.16.
2.1.17.
2.1.18.
2.1.19.
2.1.20.
2.1.21.
2.1.22.
2.1.23.
2.1.24.
2.1.25.
A condition wherein the carcasses or parts of carcasses so marked have been
inspected and found to be safe, wholesome and fit for human consumption.
A professionally qualified and properly trained officer, duly appointed by the NMIS or
local government unit (LGU) for meat inspection and control of hygiene under the
supervision of a veterinary inspector.
Meat
Refers to the fresh, chilled or frozen carcass including edible offals derived from
food animals.
Offals
The by-products, organs, glands and tissues other than meat of the food animal.
Such offals, in relation to slaughtered animal, may or may not edible.
Organoleptic
Procedure using the senses of sight, touch, taste and smell for identification of
inspection
diseases and defects.
Postmortem
Any procedure or test conducted by an inspector on all relevant parts of
Inspection
slaughtered/killed animals for the purpose of judgment of safety and suitability and
disposition.
Poultry
Means any domesticated bird including chickens, turkeys, ducks, geese, guinea
fowls, pigeons or quails intended for use for human food.
Residue
Any foreign substance including metabolites, therapeutic or prophylactic agents
which are objectionable or hazardous to human health remaining in meat or meat
products as a result of treatment or accidental exposure.
Retained
Means held under the control and security of NMIS pending final judgment.
Safe and
Refers to meat and meat products that has been passed as fit for human
Wholesome
consumption using the criteria that it:
a) will not cause foodborne infection or intoxication when properly handled and
prepared with respect to the intended use;
b) does not contain residue in excess of set limits, (c) is free of obvious
contamination;
d) is free of defects that are generally recognized as objectionable to consumers;
e) has been produced under adequate hygiene control; and
f) has not been treated with illegal substances as specified in this Act and in other
related national legislation.
Safe for human Means safe for human consumption according to the following criteria:
consumption
a) has been produced by applying all food safety requirements appropriate to its
intended end-use;
b) meets risk-based performance and process criteria for specified hazards; and
c) does not contain hazards at levels that are harmful to human health
Suitable for
Mean suitable for human consumption according to the following criteria:
Human consumption a) has been produced under hygienic conditions as outlined in the Codex;
b) is appropriate to its intended end-use; and
c) meets outcome-based parameters for specified diseases or defects as
established by the competent authority
Veterinary inspectorMean an inspector who is professionally qualified as a veterinarian duly appointed
or Meat Control
by the NMIS or the local government unit (LGU) responsible for the supervision and
Officer
control of meat hygiene including meat inspection.
Part II - General Requirements in the Hygiene and Health Condition of Poultry, Transport, Care and Welfare of
Poultry, Monitoring and Certification by a Licensed Veterinarian
Section 3. Hygiene and Health Condition of Slaughter Poultry
3.1. Poultry intended for the production of meat shall at all times be raised in accordance to good animal husbandry
practices or any relevant codes of agricultural practices. The place of production shall establish and maintain
programs and measures:
3.1.1. To maintain good and sound health condition of population; to prevent the entry and spread of poultry
diseases including exotic diseases of public health or animal health importance; and apply control
and/or eradication measures as appropriate;
3.1.2. To control the use of chemical substances such as veterinary drugs, growth promotants, pesticides,
insecticides and other agricultural chemicals or contaminants as part of the health program, pest
control, treatment of farm facilities and surroundings, etc., that may give rise to harmful levels of
residues or contaminants in meat;
3.1.3. To control feedstuff that may recycle animal products and waste with pathogens unless precautions
and treatment were undertaken to minimize this risk; or to control feedstuff containing chemical
substances such as veterinary drugs, growth promotants, pesticides, insecticides and other agricultural
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chemicals or contaminants that could result in residues or contaminants in meat exceeding the
maximum levels as adopted by the Codex Alimentarius;
3.1.4. Method of disposal or harvest of population shall not constitute and pose hazard to public or animal
health and shall be environmentally sound.
Section 4. Transport of Slaughter Poultry
4.1. The transport of slaughter poultry should be carried out in a manner that does not have an adverse impact on
the safety and suitability of poultry meat.
4.1.1. Slaughter poultry shall require transport facilities to the poultry dressing establishment that ensure that:
4.1.1.1. Soiling and cross contamination with fecal material is minimized;
4.1.1.2. New hazards are not introduced during transport;
4.1.1.3. Animal identification as to the place of origin is maintained; and
4.1.1.4. Avoiding undue stress that may adversely impact on the safety of meat (such as stressinduced shedding of pathogens).
4.1.2. The transport vehicles should be designed and maintained so that:
4.1.2.1. Poultry are loaded, unloaded and transported easily and with minimal risk of injury;
4.1.2.2. Use of floor gratings, crates or similar devices that limits soiling and cross contamination with
fecal material;
4.1.2.3. Where the vehicle has more than one deck, poultry are protected from cross contamination
as appropriate;
4.1.2.4. Ventilation is adequate; and
4.1.2.5. Cleaning and sanitizing is readily achieved.
4.2. The transport vehicles, and crates where used shall be cleaned and sanitized as soon as practicable after
poultry have been unloaded at the poultry dressing establishment.
Section 5. Monitoring/Surveillance Program and Certification by a Licensed Veterinarian of Slaughter Poultry
5.1. Slaughter poultry shall be subject of a veterinary health certification to effect that it has been attended by a
licensed veterinarian who can justify and certify for its suitability and fitness to be slaughtered for human food.
5.2. Places of production shall establish and maintain a system of monitoring and surveillance program to monitor
the health status and disease condition, control of chemical residues and other relevant information for the
production of safe and wholesome meat. In the same manner, poultry dressing establishment shall establish
and maintain a program or link system capable of reliably identifying the source of production of slaughter
poultry.
5.3. Slaughter poultry shall be officially received by the poultry dressing establishment operator for proper recording
with all the documentations and relevant information for processing and inspection are kept. Such
documentations as veterinary health certificate and shipping permits shall be promptly forwarded to the meat
inspector assigned.
5.4. All information as to identification of slaughter poultry, places of production, health status, disease condition,
etc., shall be retained and maintained.
Section 6. Care and Welfare of Slaughter Poultry
6.1. The meat establishment operator shall provide facilities to ensure adequate protection and welfare of poultry
awaiting slaughter and dressing and shall comply with the provisions of Administrative Order No. 21 series of
1999 pursuant to R.A. 8485.
6.2. The meat establishment operator shall provide procedures and measures upon arrival at the poultry dressing
establishment to facilitate and enhance their physiological condition to return to normal. The holding area for
poultry birds shall be adequately spaced, properly ventilated, no development of odor and harborage of pest,
easily and maintained clean, and birds shall not be disrupted during their resting period.
6.3. Utmost care in the handling of poultry birds shall be taken to minimize unnecessary bruises, hemorrhage and
dislocation of joints.
Part III – General Principles and Requirements in the Slaughtering and Dressing of Poultry
Section 7. Requirements and Presentation for Slaughter and Dressing of Poultry
7.1. Only healthy, clean and appropriately identified poultry are presented and accepted for slaughter.
7.2. All poultry birds are screened upon arrival at the poultry dressing establishment accompanied with veterinary
health certificate and/or shipping permits.
7.3. Slaughter poultry requires to be adequately rested at a minimum of two (2) hours prior to slaughter and
dressing. This is to calm and quiet the poultry and optimize their physiological condition back to normal.
7.4. Resting of poultry birds is required to optimize their physiological condition and ensure that evidence of any
disease or defects that may be present is not masked. Poultry found to be diseased or defective have to be
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separated from others, to enable them to receive any special attention and to prevent cross contamination to
normal animals, facilities, equipment and personnel.
7.5. The poultry dressing establishment operator shall provide adequate space and facilities for the holding of
poultry birds awaiting slaughter. Such place shall be adequately ventilated, well lighted, easily and maintained
cleaned and sanitized, with provisions of waste and condemnation receptacles, and adequate space for the
conduct of ante-mortem inspection activity.
7.6. Poultry birds presented for slaughter shall be sufficiently clean so they will not compromise hygienic slaughter
and dressing.
7.7. The conditions of holding of poultry birds shall minimize cross contamination with food-borne pathogens and
facilitate efficient slaughter and dressing.
Section 8. Procedures in the Slaughtering and Dressing of Poultry
8.1. It is the responsibility of the poultry dressing establishment operator to provide suitable and appropriate
facilities, equipment and utensils, processes, procedures and measures for the slaughtering and dressing of
poultry to ensure adequate protection, safety and suitability of poultry meat and meat products.
8.2. The application of Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP),
Good Sanitation Practices (GSP) and other codes of hygienic practices in the slaughter and dressing of poultry
is mandatory, shall be implemented and maintained, and forms part of the prerequisite programs to HACCP.
8.3. The basic slaughtering and dressing procedure of poultry birds shall include, but not limited, to the following
sequence:
8.3.1. Receiving and hanging of poultry birds.
8.3.1.1. The poultry birds are unloaded and hung individually upside down by their feet on shackles
suspended from a continuously moving conveyor line.
8.3.1.2. The center of the shackle is approximately 15 cm to spread the legs apart without hurting or
inflecting pain to the poultry and to facilitate evisceration.
8.3.2. Dark room quieting period and stunning
8.3.2.1. A quieting period between hanging and stunning is required not more than 3 minutes for
domestic fowls. Such quieting is done in a dark room.
8.3.2.2. Stunning of poultry birds is required and achieved in many processes. Electrical stunning is
commonly used with a bird’s head pass through 150 volts electrically charged water bath.
The stunning current is required at 0.1-0.12 ampere for 4 seconds.
8.3.2.3. Other manual restraining such as a cone shaped restrainer is also applicable.
8.3.3. Killing and bleeding
8.3.3.1. Killing shall be achieved at about 30 seconds after stunning by severing the jugular veins and
carotid arteries at the base of the skull.
8.3.3.2. The bird shall pass along a bleeding trough for at a minimum of 90 seconds where an
estimated of 50% of the blood is removed from the body.
8.3.4. Scalding
8.3.4.1. Scalding shall be achieved by using a range of 50 0C to 800C hot water and is continuously
changing to different species of poultry. For broiler chickens, two types of water temperature
is use to produce a soft or yellow scald and hard or white scald chickens.
8.3.4.2. A detergent is allowed to be incorporated in a scalding water to aid in the penetration of water
to feather follicles.
8.3.5. Defeathering. With the use of a defeathering machine, it shall sufficiently remove all the feathers
including fin feathers of poultry.
8.3.6. Head pulling.
8.3.7. Neck slitting and feet cutting
8.3.8. Evisceration. This is the systematic removal of all visceral organs from the body of the bird by skilled
poultry dressers during the slaughter and dressing. This can be done manually or through automation.
8.3.8.1. Vent opening
8.3.8.2. Viscera extraction
8.3.8.3. Removal of viscera – liver and heart, gizzard, spleen, proventriculus, crop and esophagus
and trachea, intestine, lung and removal of anus including the Bursa of Fabricius.
8.3.9. Trimming or removal of defective parts of carcass due to existing wounds or local infections, bruise,
hemorrhage, etc.
8.3.10. Final washing. Final washing is achieved by removing the adhering dirt by a pressurized washer in all
sides and the insides of the hung carcass.
8.3.11. Carcass spin washing. This shall be done by maintaining water at a temperature of 10-160C with
50ppm free chlorine level, the birds enter the washer at 360C and leaves the washer at 250C for about
10 minutes. Only fully dressed poultry carcasses with defective parts already trimmed and removed
shall be allowed to enter this process.
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8.4.
8.5.
8.6.
8.7.
8.8.
8.9.
8.10.
8.3.12. Carcass spin chilling. This shall be achieved by maintaining chilled water media temperature at 00C or
less with 50ppm free chlorine and the birds are immersed for 30-40 minutes leaving the chilling tank at
a temperature of 2-40C. Only fully dressed and clean poultry carcasses shall be allowed to enter this
process.
8.3.13. Dripping. After chilling, the birds are hung by its hocks on an overhead conveyor or dripping line for 10
minutes to lose any surplus water not sealed in or absorbed by the skin or muscle during washing and
chilling
8.3.14. Classifying, sorting and weighing
8.3.15. Packaging
8.3.16. Storage or blast freezing
8.3.17. Dispatch
Immediately after preparation, the poultry carcasses shall be cooled to an internal temperature of 40C (390F) or
less. Where cutting up takes place before cooling to 40C (390F) or less, it shall be carried out within one hour
of slaughter: immediately after cutting the internal temperature of the part shall be reduced to 4 0C (390F) or
less, provided that all the necessary measures are taken to ensure the control of microbiological growth and
multiplication.
Where cutting up takes place after cooling to 40C (390F), the internal temperature of the carcass or parts shall
not be allowed to exceed 100C (500F), provided that all the necessary measures are taken to ensure the
control of microbiological growth and multiplication.
Giblets and other edible offal shall be chilled to 4 0C (390F) or lower within two (2) hours from the time they are
removed from the bird.
Temperature of the storage area where non-frozen poultry carcasses, parts and other edible parts are kept
shall be 40C (390F) or less. Poultry carcasses, parts and other edible parts shall be so stored and that they are
protected against deterioration, mould growth and contamination.
Likewise, poultry carcasses, poultry parts and other edible parts shall be transported at 40C (390F) or less.
Storage of poultry carcasses, poultry parts and other edible parts at chilled state shall not exceed 72 hours.
Partial dressing of poultry carcasses known as “galantina” or birds that have been bled and defeathered only is
considered now illegal as all birds must now be eviscerated fully and undergone the complete postmortem
inspection. Likewise, the chilling process of these birds only contaminates the poultry carcasses within the
chilling tub and does not provide measures to control further adulteration and contamination of products,
facilities, utensils and personnel..
Poultry carcasses known as “valentino” or birds partially eviscerated with retained head, esophagus, trachea,
crops and feet is also now illegal since the chilling process of these birds only contaminates the poultry
carcasses and does not provide measures to control further adulteration and contamination of products,
facilities, utensils and personnel.
Part IV – Ante Mortem Inspection Principles and Procedures
Section 9. General Principles of Ante Mortem Inspection
9.1. All poultry birds presented for slaughter shall be subjected to ante mortem inspection and It shall be carried out
upon arrival at the poultry dressing establishment or during the time of slaughter by a competent meat
inspector.
9.2. Poultry birds shall be accompanied with proper documents such as veterinary health certificate and shipping
permit, and are properly identified and are capable of being traced back to the farm source. The shipping
documents must provide relevant information as to the health status and disease condition of the poultry birds
from farm origin and the husbandry being attended by a licensed veterinarian and the use of veterinary drugs
with their required withdrawal periods before slaughter.
9.3. Ante mortem inspection shall be carried out in a systematic manner in accordance with routine inspection
procedures prescribed by NMIS and shall ensure that poultry found to be affected by a disease or defect that
would render their meat unfit for human consumption are so identified and removed from the food chain.
9.4. Ante mortem inspection shall ensure that animals whose meat may be fit for human consumption but that
require special handling during slaughter and dressing, and animals that will require special attention during
postmortem inspection, are segregated, subjected to thorough inspection and shall be the last poultry bird to be
slaughtered.
9.5. No poultry bird shall proceed for slaughter until an inspector has carried out ante mortem inspection and has
passed it as suitable for slaughter. Exceptions may be under emergency slaughter procedures where a delay
in carrying out ante mortem inspection would result in undue suffering of poultry.
9.6. Ante mortem inspection shall detect deviations from normality, whether demeanor, behavior, appearance or
other clinical signs that might indicate a disease or defect requiring special handling or closer examination.
9.7. Poultry bird shall be released for slaughter without restriction when an ante mortem inspection has revealed
that it is adequately rested, that there are no diseases or defects that will render it unfit for slaughter or require
special attention during dressing or postmortem inspection.
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9.8. Special measures, operations or procedures shall be instituted by the poultry dressing establishment operator
to ensure the control of conditions when:
9.8.1. Poultry birds are not sufficiently clean;
9.8.2. Poultry birds that have died in transit or have died after arrival
9.8.3. A zoonotic disease posing an immediate threat to either animal or humans is present, or suspected;
9.8.4. A poultry health disease subject to quarantine restrictions is present, or suspected;
9.8.5. A poultry bird identification requirement from farm source are not met;
9.8.6. Declarations from the farm source of any relevant information, if required by NMIS, are absent or
inadequate.
Section 10. Routine Ante Mortem Inspection Procedures
10.1. Upon arrival of poultry birds in the poultry dressing plant, the shipping documents shall be examined to gather
information as to the origin of the farm, health status and disease condition and other relevant information that
will aid in the conduct of ant mortem and postmortem inspection.
10.2. The record of the arrival and acceptance of food animals (NMIS form no.__) shall be secured from the
management.
10.3. Ante mortem inspection is carried out by inspecting the birds inside the crates or live coops. The inspector shall
be keen on his observation, hearing and smell that poultry birds may manifest. Some observations during
inspection may include the appearance of feathers, brightness of the eyes, colors of comb and wattles, color
and consistency of fecal material, behavior, presence of exudates from normal body openings, abnormal
respiratory sounds, abnormal smell, etc.
10.3. Ante mortem inspection can also be carried out bird by bird inspection on the line before the bird enters the
dark room in the unloading bay. Adequate lighting shall be provided and at least 2 meters of the line is
required for the space of the meat inspector. Each crates or receptacle shall be provided for birds rejected and
those dead on arrival.
10.5. Any poultry bird that plainly shows any disease or condition on ante mortem inspection shall be marked
“CONDEMNED” and shall be isolated immediately and disposed of under the supervision of the inspector.
10.6. Any poultry bird which on ante mortem inspection does not plainly show, but is suspected of being affected with
any disease, defect or condition shall be marked and tagged “SUSPECT” and shall be isolated for further and
thorough inspection for judgment and proper disposition.
10.7. Any poultry bird which is suspected of having been treated with or exposed to any substance that may impart a
chemical residue and will make their carcass adulterated, shall be slaughtered and dressed and all the carcass
and parts thereof shall be retained and tagged “RETAINED” for laboratory analysis for final judgment and
disposition.
10.8. A record in the conduct of ante mortem inspection shall be accomplished by the meat inspector conforme by
the poultry dressing plant management representative every after shift of slaughter and dressing operation.
10.9. Results of ante mortem inspection shall be made available to the meat inspector undertaking postmortem
inspection so as to augment his/her final judgment.
10.10. A confirmatory laboratory test may be performed as a part of the verification program.
Part V – Postmortem Inspection Principles and Procedures
Section 11. General Requirements of Postmortem Inspection
11.1. Poultry carcasses and their relevant parts and by-products shall be subjected to postmortem inspection and
shall be carried out as soon as practicable after the slaughter and dressing of poultry.
11.2. Postmortem inspection of poultry carcasses and parts thereof shall be carried out in a systematic manner in
accordance with the routine procedures prescribed herein which are based on Codex Alimentarius thus
ensuring that poultry meat passed for human consumption is safe and wholesome.
11.3. Poultry carcasses and parts thereof shall be passed for human consumption without restriction when
postmortem examinations have revealed no evidence of any significant abnormal condition or disease and the
slaughter and dressing operation has been implemented in accordance with hygienic requirements.
11.4. Poultry carcasses and parts thereof shall be condemned for human consumption when postmortem
examinations have revealed that:
11.4.1. they are hazardous to poultry dressers and handlers, consumers and other animals;
11.4.2. when there are severe organoleptic deviations from normal meat;
11.4.3. when laboratory tests indicate that they contain contaminants or residues which exceed the
established limits; and
11.4.4. when the poultry meat has been conditionally approved for human food but it has not been treated
as stipulated within the indicated period of time.
11.5. The condemned poultry meat shall remain under the custody of then inspector until the required treatment or
method of disposal has been applied in a safe manner.
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11.6. The poultry dressing establishment operator shall assume responsibility with respect to the performance of
postmortem inspection as follow:
11.6.1. Provision of adequate space, facilities, good lighting and utensils necessary in the conduct of
postmortem inspection.
11.6.2. A prohibition on his personnel or poultry dresser intentionally removing or modifying any evidence of
a disease or defect, or marks, prior to postmortem inspection.
11.6.3. Retention in the inspection area of all poultry carcasses and other relevant parts required for
inspection, until inspection and judgment has been completed.
11.6.4. Cooperation with the inspectors undertaking postmortem inspection, in all other ways necessary to
facilitate effective postmortem inspection, e.g. access to processing records, easy access to all
carcasses and other relevant parts.
Section 12. Routine Postmortem Inspection Procedures
12.1. Postmortem inspection shall be carried out as soon as practicable after the slaughter and dressing of poultry
birds. Examination of poultry bird shall be done bird by bird basis along the conveyor line.
12.2. The first station of postmortem inspection shall be done on poultry carcass coming right after the defeathering
machine. In this station, organoleptic inspection or examination of poultry carcasses is carried out based on
the characteristic and status of nutrition, color, efficiency of killing and bleeding, skin disorder, proper and
efficient catching, efficiency of scalding and defeathering, handling and hanging of live poultry, etc. The whole
poultry carcass shall be examined on its head, the body and up to the feet. Pathological conditions and defects
are already noticeable in this station and shall give emphasis on the following: severely emaciated,
incompletely bled, overscalded, discoloration and machine damaged carcasses, cellulitis on breast and vent
portions, feather folliculitis.
12.3. The second station of postmortem inspection shall be done on poultry carcasses right after the viscera has
been extracted from its abdominal cavity before each visceral organ will be taken out from its attachment. In
this process, the entire viscera is examined, visceral organ is compared to each other and to its carcass. The
inside of the abdominal cavity is inspected as well as those organs may retain inside. The inspector shall have
at least 2-3 meters of space at this evisceration line with the provision of good lighting, disinfecting hand dip
and condemned receptacle.
12.4. The third station shall be carried out after all the visceral organs have been taken out before the carcasses will
be finally washed. In this process, poultry carcass with defects like bruises, hemorrhage, skin disease, etc. and
require partial trimming shall be taken out from the conveyor line for trimming, however, trimming shall be done
in a hygienic manner and that carcasses and its part will not be contaminated or adulterated. Trimmed
carcasses may be re-hung or processed into cuts. Should carcasses be cut further, provisions of area and
appropriate facilities and equipment shall be provided to prevent adulteration and contamination since this area
is slaughtering and evisceration processes.
12.5. Results of the postmortem inspection shall be recorded on the Daily Meat Inspection Report NMIS Form No.__
with conforme from the poultry dressing establishment management or their representative.
Part VI – Poultry Diseases and Defects
Section 13. Diseases or Defects that Warrant Condemnation
13.1. Diseases, defects or conditions that shall warrant outright condemnation at ante mortem inspection are:
13.1.1. Newcastle disease
13.1.2. Infectious Bursal Disease
13.1.3. Pullorum disease
13.1.4. Avian encephalomyelitis/encephalitis
13.1.5. Avian infectious bronchitis
13.1.6. Avia infectious laryngotracheitis
13.1.7. Avian leukosis complex
13.1.8. Avian malaria (Leococytozoonosis)
13.1.9. Bacillary white diarrhea
13.1.10. Chlamydiosis
13.1.11. Coccidiosis
13.1.12. Egg drop syndrome
13.1.13. Fowl cholera (Avian pasteurellosis)
13.1.14. Fowl pox
13.1.15. Infectious chicken anemia
13.1.16. Infectious coryza
13.1.17. Malabsorption sysndrome
13.1.18. Marek’s disease
13.1.19. Swollen head syndrome
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13.1.20.
13.1.21.
13.1.22.
13.1.23.
13.1.24.
13.1.25.
13.1.26.
13.1.27.
13.1.28.
13.1.29.
13.1.30.
13.1.31.
Viral arthritis (Tenosynovitis)
Collibacillosis (E.coli septicemia)
Avian tubercullosis
Salmonellosis
Listeriosis
Paratyphoid septicemia
Ornithosis or psittacosis
Septicemia
Toxemia
Dead on arrival and dead after arrival
Detected chemical residues exceeding established limits upon laboratory confirmation
Detected chemical residues from drugs considered banned or prohibited upon laboratory
confirmation
13.2. Poultry carcass which on postmortem inspection are found to be affected with the following disease, defect or
condition shall be condemned:
13.2.1. Abnormal color
13.2.2. Abnormal odor
13.2.3. Emaciation
13.2.4. Incomplete bleeding
13.2.5. Overscalding
12.2.6. Mangled (carcass damaged by machine)
12.2.7. Severe contamination
12.2.8. Carcass contaminated with volatile oils, paints, poisons, gases, etc.
12.2.9. Decomposing carcass
12.2.10. Inflammatory processes with evidence of systemic disturbance
12.2.11. Anasarca (generalized edema)
12.2.12. Peritonitis
12.2.13. Colibacillosis (E.coli septicemia)
12.2.14. Air sacculitis
12.2.15. Salpingitis (?)
12.2.16. Aflatoxicosis
12.2.17. Septicemia
12.2.18. Toxemia
12.2.19. Tumors with evidence of metastasis
12.2.20. Dermatitis (extensive infection)
12.2.21. Hepatitis (acute blackhead)
12.2.22. Hemorrhage (extensive)
12.2.23. Detected chemical residues exceeding established limits upon laboratory confirmation
12.2.24. Detected chemical residues from drugs considered banned or prohibited upon laboratory
confirmation
12.2.25. Cellulitis
12.2.26. Deep pectoral myopathy
12.2.27. Focal necrosis of the liver
12.3. Parts of carcass which on postmortem inspection are found to be affected with the following disease or
condition may be passed for human food after the removal or trimming of the affected organ or part/s:
12.3.1. Bruises
12.3.2. Hemorrhage (traumatic)
12.3.3. Presternal bursitis
12.3.4. Existing wounds (active or healing process)
12.3.5. Tumors (non-malignant and/or localized)
12.3.6. Bumble foot
12.3.7. Scaly leg mange
12.3.8. Breast blister
12.3.9. Liver defects (enlarged, discoloration, cirrhosis)
12.3.10. Splenomegaly (enlarged spleen)
Part VII – Inspection Judgments and Enforcement
Section 13. Judgment at Admission of Slaughter Poultry at the poultry Dressing Establishment
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13.1. A determination shall be made as soon as practicable to admit poultry birds or consignment of poultry birds
upon arrival at the poultry dressing establishment. Poultry birds with significant diseases or defects shall be
evaluated by a veterinary inspector.
13.2. A decision to not admit poultry or consignment of poultry shall be the responsibility of a veterinary inspector,
and shall be based on the following conditions or sources of information
13.2.1. Admittance will risk the introduction of contagious disease to human health or animal health
significance.
13.2.2. Certificates of origin and/or health required under animal health legislation are missing, or do not
correspond to consignment
13.2.3. Certification or other official information reveals drug treatment or exposure to noxious agents within
period shorter than the officially required withholding periods when circumstances such as lack of
facilities do not permit admission under special control until the required withholding period has
expired.
13.3. A decision to admit poultry birds or consignment of poultry birds under special control shall be the responsibility
of a veterinary inspector, and shall be based on the following conditions and sources of information:
13.3.1. Poultry birds originated from sanitary action, or restriction, and were delivered under special permit
subject to prescribed precaution being applied.
13.3.2. The presence of dead or sick poultry bird gives reason to suspect a contagious disease.
13.3.3. Poultry birds were submitted to drug treatment or exposed to noxious influences within periods
shorter than the officially required withholding periods.
Section 14. Judgment at Ante Mortem Inspection
14.1. Any poultry bird that has been admitted to a poultry dressing establishment for normal slaughter and dressing
shall be released for slaughter without any restriction when ante mortem inspection has revealed no evidence
of any disease or defect, provided it has been adequately rested.
14.2. Any poultry birds that are not released for slaughter without restriction should be put into one of the following
judgment decisions as:
14.2.1. Condemned, if at ante mortem inspection a disease or defect is diagnosed and:
14.2.1.1. that at final judgment will require total condemnation;
14.2.1.2. that represents an unacceptable health hazard for personnel; or
14.2.1.3. that involves an unacceptable risk of contaminating the slaughter premises or other
carcasses.
14.2.2. Slaughter authorized under special precautions (slaughter in a separate room or at a different time to
other poultry birds, or at the end of working day or special day)
14.2.2.1. If at ante mortem inspection a disease or defect is suspected, that at postmortem
inspection will give reason for total condemnation; or
14.2.2.2. If at ante mortem inspection a disease or defect is diagnosed or suspected that if
confirmed at postmortem inspection will give reason for partial condemnation.
14.2.3. Authorization for slaughter delayed
14.2.3.1. If the period of rest has not been adequate
14.2.3.2. If the slaughter poultry is affected by a condition that temporarily makes it unfit for human
consumption
14.2.4. Emergency slaughter ordered
14.2.4.1. If the slaughter poultry is found to be affected by a condition, that does not preclude its
partial or conditional fitness for human consumption, and it is likely to deteriorate unless
slaughter takes place immediately; or
14.2.4.2. If due to recent traumatic lesions caused by accident, immediate slaughter is indicated to
release the poultry from suffering, or to prevent deterioration adversely affecting the
poultry’s fitness for human consumption.
14.3. In cases where authorization for slaughter has been delayed, the slaughter poultry shall be kept in isolation,
under conditions determined by the NMIS, and ante mortem inspection repeated at intervals as is appropriate.
14.4. Any poultry bird that has been admitted for normal slaughter and dressing shall not be allowed to leave the
poultry dressing establishment still alive, and shall be judged based on the aforementioned criteria and
categories of judgment.
Section 15. Judgment at Postmortem Inspection
15.1. The decisions at postmortem inspection are classed into the following categories of judgment:
15.1.1. Approved as “Fit for Human Consumption” (A)
15.1.1.1. When the postmortem inspection has revealed no evidence of any unacceptable disease
or defect and the slaughter operation has been implemented in accordance with hygienic
requirements, the carcass and edible offals shall be approved as fit for human
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consumption without restriction, and as such may enter unrestricted trade, provided no
animal health restrictions are otherwise applicable.
15.1.2. Condemned or Totally Unfit for Human Consumption (C)
15.1.2.1. The carcass and offals shall be condemned or otherwise disposed of for inedible purposes
in one or more of the following conditions:
15.1.2.1.1. they are hazardous to poultry handlers, consumers and/or poultry;
15.1.2.1.2. they contain residues that exceed established limits;
15.1.2.1.3. there are unacceptable organoleptic deviations from normal meat; or
15.1.2.1.4. the meat has been conditionally approved as fit for human consumption, but
the treatment stipulated is either unavailable or not intended to be carried out.
15.1.3. Partially condemned or otherwise disposed of as unfit for human consumption
15.1.3.1. Where lesions are localized, affecting only part of the carcass or offals, the affected parts
shall be removed and condemned or otherwise disposed of, and the unaffected parts are
passed for human consumption unconditionally or unrestricted, or conditionally or
otherwise as appropriate.
15.1.4. Conditionally Approved as Fit for Human Consumption
15.1.4.1. Carcasses that are contaminated, or that are hazardous to human health or animal health
but may be treated under official supervision in a manner resulting in safe and wholesome
meat, may be judged as conditionally fit for human consumption. Where necessary, the
organs shall be treated in the same manner as carcasses or else partly or wholly disposed
of as unfit for human consumption.
15.1.5. Meat showing Minor deviations from normal but fit for human consumption
15.1.5.1. Where risk analysis has shown that neat does not constitute a risk to human health
despite the presence of a defect or defects that are specified by the NMIS and not
normally present in wholesome meat, that meat may be judged as fit for human
consumption, provided it is identified in such a manner that the consumer is made aware
that the meat is inferior.
15.1.6. Approved as Fit for Human Consumption, with Distribution restricted to limited areas
15.1.6.1. If so provided under animal health legislation, meat obtained from animals coming from an
area that is under quarantine because of an outbreak of a contagious animal disease and
that otherwise meets all the requirements for meat approved as fit for human consumption
may be approved for distribution in a restricted area, provided no hazard to human health
is involved.
15.1.6.2. If so provided under animal health legislation, meat derived from animals coming from
restricted area that have been vaccinated and may therefore be carriers of a disease shall
not be marketed and distributed outside that restricted area.
15.2. Retention of meat for further inspection. Meat shall be retained, pending laboratory examination:
15.2.1. if microbiological examination or bioassay is required, because findings at ante mortem and
postmortem inspection will give reason for condemnation, unless suspicion of an infections or other
condition can be reliably discarded by laboratory examinations;
15.2.2. if chemical, toxicological, histological or other laboratory examination is required in view of
circumstances, suspicion arising from inspection findings, records from the area of production, or
other official sources of information; and
15.2.3. if examination of certain disease or any other organism are required and not available immediately at
the time of postmortem inspection.
Section 17. Penalty Provisions
17.1.
All persons or corporations, found guilty of directly or indirectly violating any provisions of this Order shall be
subject to penalties prescribed in Republic Act 10536 re: amending RA9296 and Republic Act 9296
otherwise known as the “Meat Inspection Code of the Philippines”.
Section 18. Repealing Clause
18.1.
All existing rules and regulations or parts thereof which are inconsistent with this Order, are hereby repealed,
or modified accordingly.
Section 19. Effectivity
19.1.
This Administrative Order shall take effect fifteen (15) days after its publication in a newspaper of national
circulation or in the Official Gazette or its filing with the UP Law Center.
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Approved:
PROCESO J. ALCALA
Secretary
Recommended by:
MINDA S. MANANTAN
OIC, Executive Director