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DRAFT October 14, 2013
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MEMORANDUM CIRCULAR No. ____________
Series of 2013
SUBJECT:
REGISTRY OF MEAT DEALER, VENDOR, HANDLER AND MEAT
SHOP/STALL OWNER
_____________________________________________________________________________________________________
WHEREAS, Section 5 of amended Republic Act No. 9296, otherwise known as the Meat
Inspection Code of the Philippines, provides that the National Meat Inspection Service
(NMIS) shall serve as the sole national controlling authority on all matters pertaining to
meat and meat products inspection and hygiene;
WHEREAS, Section 8.1. of the above law vested NMIS with the powers and functions of
formulating, issuing and implementing national policies, guidelines, rules and regulations
on registration/licensing of meat brokers, handlers, and meat and meat products;
WHEREAS, Section 4(e) of Executive Order No. 137 on Meat Transport and Post Abattoir
Control, stipulates that the licensing and registration of butchers, meat vendors, meat
dealers and meat stall/shops is to be exercised by the city or municipality;
NOW, THEREFORE, I, MINDA S. MANANTAN, Executive Director of the National Meat
Inspection Service, do hereby issue this Memorandum Circular providing guidelines
governing the registration of meat dealer, vendor, handler, and meat shop/stall owner or
any juridical person engaged in the business of distributing and selling meat and/or meat
products whether in the local, national and/or international markets to ensure the proper
handling, keeping and maintaining of the quality and safety of the meat and meat products
during post-meat establishment commercial distribution, wholesale or retail.
Section 1
OBJECTIVES
In general, this guideline is issued to implement specific provisions of the amended RA
9296, RA 7394, EO 137 and rules and regulations on post-meat establishment control.
Specifically, the guideline aims to achieve the following objectives:
1. To address the need for a baseline data on existing meat traders, handlers and
transporters of local and imported meat and meat products
2. To serve as basis for designing program/project for traceability and capacity
building activities of meat entrepreneurs/businessmen and plan for the future
improvement/rehabilitation of the meat markets
3. To institutionalize a system of identification to support traceability programs on
pest and disease prevention, protection of the consuming public, investigation of
food poisoning cases and the like
4. To use the information gathered from the baseline data as reference for
government and non-government entities in the formulation and execution of
policies, procedures, rules and regulations to further develop and improve the
meat value chain to be compliant with the national and international standards
thus enabling them to be competitive
Section 2
DEFINITION OF TERMS
The terms and phrases below shall have the following meaning as used in this guideline:
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Imported Meat Dealer, Vendor, Handler, Meat Shop/Stall refers to meat dealer, vendor,
handler and meat shop/stall owner who are engaged in the trading, handling, distribution
of imported meat and meat products and officially listed as trader or distributor by an
accredited meat importer trader and registered with the NMIS.
Locally Registered Meat Dealer, Vendor, Handler and Meat Shop/Stall refers to person
or entity who are engaged in the trading, handling, distribution of locally produced meat
and meat products and are registered with or licensed by the Local Government Units
(LGUs).
Local Meat Inspection Service (MIS) refers to the established meat inspection system in
the LGUs, namely the Provincial (PMIS), City (CMIS) and Municipal (MMIS).
Section 3
SCOPE
This order shall apply to all meat dealer, vendor, handler, trucker, delivery personnel, meat
shop/stall owner or juridical person engaged in the business of transporting, distributing
and selling locally produced or imported meat and/or meat products, whether in the local,
national or international market.
Section 4
REGISTRATION PROCEDURE
A. Cities (Highly Urbanized, Independent and Component) and Municipalities
(CMIS/MMIS)
The following procedures and requirements shall be observed in the registration
of meat dealer/ vendor/ handler/ trucker/ delivery vehicle personnel/ meat shop or
stall owner who are engaged in the trading/ handling/ transport and distribution of
locally produced meat and meat products:
1. Fill up the Registration Form
2. Submit the duly accomplished Registration Form together with a certified true
copy of the following valid and latest documents to the concerned LGU office:
a. Barangay Clearance, Sanitary Permit and Mayor’s Permit
b. Picture of the meat stall/ outlet/ depot/ display area and other similar
sales area, whichever is applicable
c. Health Certificate
d. Tax Identification Number
e. Notarized Undertaking
f. Official Receipt of Registration Fee. An ordinance shall be issued
prescribing the registration fee and other charges to be collected by the
LGU.
3. A team from the City/Municipal Veterinary Office or any equivalent office shall
conduct an ocular inspection of the meat stall/ outlet/ depot/ display area and
other similar sales area, whichever is applicable
4. Upon completion of ocular inspection report and recommendation/s, the LGU
Vet/MI shall prepare and submit to the Local Chief Executive (LCE) the Certificate of
Registration for approval.
5. The signed Certificate of Registration shall be released to the meat dealer/ vendor/
handler/ trucker/ delivery vehicle personnel/ meat shop or stall owner which shall be
displayed in the meat sales area.
B. Province/City Meat Inspection Service (PMIS/CMIS)
1. The PMIS shall submit a master list of registered meat dealer/ vendor/ handler/
trucker/ delivery vehicle personnel/ meat shop or stall owner in the Province to
the NMIS Regional Technical Operation Center on or before the last day of March
of the year.
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C. National Meat Inspection Service (NMIS)
1. The following procedures and requirements shall be observed in the registration
of meat dealer/ vendor/ handler/ trucker/ delivery vehicle personnel/ meat
shop or stall owner who are engaged in the trading/ handling/ transporting and
distribution of imported meat and meat products and are officially listed as
distributor/ trader by an accredited meat importer trader:
a. Fill up the Registration Form
b. Submit the duly accomplished Registration together with a certified true copy of
the following valid and latest documents to the NMIS Regional
Technical Operation Center (RTOC):
b.1. Barangay Clearance, Sanitary Permit and Mayor’s Permit
b.2. Picture of the meat shop or stall/ outlet/ depot/ display area and other
similar sales area, whichever is applicable
b.3. Health Certificate
b.4. Tax Identification Number
b.5. Notarized Undertaking
c. A team from the RTOC POIS, ARES and MIEAIS shall conduct an ocular
inspection of the meat stall/outlet/ depot/ display area and other similar sales
area, whichever is applicable.
d. Upon completion of ocular inspection, the team shall submit a report and
recommendation/s to the Regional Technical Director (RTD) for final decision.
e. The MIEAIS shall prepare the Certificate of Registration for approval and
signature by the RTD.
g. The signed Certificate of Registration shall either be sent by mail or picked up
personally by the registered person, which certificate shall be conspicuously
displayed in the meat sales area. Prior to the payment of the registration fee,
however, the applicant shall inform the Special Collecting Officer (SCO) of
his/her preference whether to mail the certificate or for personal pick-up.
D. Submission of List
1. The component cities and municipalities shall submit to and regularly update the
list of registered meat dealer/ vendor/ handler/ trucker/ delivery vehicle
personnel/ meat shop or stall owner in their territorial jurisdiction to the
Provincial Meat Inspection Service (PMIS) for record purposes.
2. The highly urbanized and independent cities shall likewise submit a master list
of registered meat dealer/ vendor/ handler/ trucker/ delivery vehicle personnel/
meat shop or stall owner in their territorial jurisdiction directly to the NMIS
Regional Technical Operation Center on or before the last day of February of the
year.
E. National Registry of Registered Meat
1. The NMIS RTOC shall prepare a consolidated list of
a. Locally Registered Meat Dealer/Vendor/Handler/ Trucker/ Delivery Van/ Meat
Shop or Stall Owner (LRM D/V/H/T/ DV/ MS) in the region and
b. NMIS Registered Meat Dealer/Vendor/Handler/ Trucker/ Delivery Van/ Meat
Shop or Stall Owner (NRM D/V/H/ T/ DV/ MS)
2. A hard and soft copies of the list shall be sent to the Office of the Executive Director
through the MIEAID.
3. The MIEAIS shall likewise furnished the concerned LGU (municipality, city and
province) of the NMIS Registered Meat Dealer/Vendor/Handler/ Trucker/
Delivery Van/ Meat Shop or Stall Owner (LRM D/V/H/T/ DV/ MS) in their
territorial jurisdiction.
4. A National Registry of
a. Locally Registered Meat Dealer/Vendor/Handler/ Trucker/ Delivery Van/ Meat
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Shop or Stall (LRM D/V/H/T/ DV/ MS) in the regions and
b. NMIS Registered Meat Dealer/Vendor/Handler/ Trucker/ Delivery Van/ Meat
Shop or Stall Owner (LRM D/V/H/T/ DV/ MS) shall be kept, maintained and
regularly updated by the concerned Division at the NMIS Central Office.
5. The National Registry shall be uploaded at the NMIS website for ready reference by the
public.
SO ORDERED.
DR. MINDA S. MANANTAN
Executive Director
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CERTIFICATE OF REGISTRATION
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NMIS / LGU LOGO
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CERTIFICATE OF REGISTRATION
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This is to certify that _________________________, located at _____________, owned and/or
(Name of Person)
operated by _________________, has been registered in our office as ________________________.
(Type of meat establishment)
The registration number of the meat establishment is 0000-SH-0000 and is valid until
(ZIP Code) (Type of Meat) (Local Number)
Establishment)
Issued this _______ day of _____________, 20__ at _______________, Philippines.
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____________________
Local Chief Executive
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ANNEX 1:
REGISTRATION FORM
LOGO AND LETTERHEAD OF LOCAL GOVERNMENT UNIT
REGISTRY FORM FOR LOCALLY REGISTERED MEAT ESTABLISHMENT
1. Name of applicant: ____________________
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2. Address of Applicant: ____________________
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3. Type of Meat Establishment:
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__ Slaughterhouse/Abattoir
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__ Poultry Dressing Plant
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__ Meat Processing Plant
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__ Meat Cutting Plant
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__ Cold Storage
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__ Others (please specify)
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4. City/Municipal Registration Number: _________________
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5. Date established/constructed: ________________________
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6. Date of rehabilitation (if any): _______________________
1. Number of animals slaughtered/dressed per day:
Large cattle _______; Hogs _______; Goats_____; Poultry ________
2. Prepared or Processed (for meat processing, meat cutting plant):
Average daily production
Product
Volume
Brand name
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__ Pork__ Cutting
_______
_______
_________
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__ Beef __ Boning
_______
_______
_________
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__ Poultry
__ Mechanical boning
_______
_______
_________
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__Others
__ Fabrication
_______
_______
_________
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__ Curing
__ Formulating
_______
_______
_________
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__ Cooking
__ Smoking
_______
_______
_________
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__ Cunning
__ Drying
_______
_______
_________
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__ Slicing
_______
_______
_________
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3.
Destination/Distribution:
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Wet markets _______
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Hotel/Restaurants____
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Cold Storage _______
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Meat Shops ________
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Supermarket _______
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4. Status of facilities: ____________________
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5. Location of meat establishment: _____________
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6. Reason for non-accreditation of meat establishment: ________________________
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7. Signature of Applicant: (over printed name, position): _________________
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8. Contact Details: ______________________________________________
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9. Date of Application: ___________________
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10. Prepared by: __________________________
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ANNEX 2.
UNDERTAKING
I, ________________________________________________________, of legal
_____________________________________________, do hereby undertake
age,
residing
at
2. Meat Importer Trader (MIT) shall be allowed to import meat and/or meat
products except buffalo meat from India for wholesale or retail distribution as
is or without value adding
B. The importer shall import meat and/or meat products only from FMEs duly
accredited by DA which are posted at the NMIS website (www.nmis.gov.ph)
C. In case the importer is importing meat and/or meat products thru consolidation or
indenture, the importer must submit a Certification from the DA accredited Foreign
Meat Establishment (FME) that a consolidator from the source country is authorized
to export meat and meat products;
D. The importer shall not apply for a Sanitary and Phytosanitary (SPS) Import
Clearance to import meat and/or meat products without a valid meat importer’s
accreditation certificate from the NMIS or when the NMIS accreditation has
expired;
E. The importer shall notify the NMIS RTOC at least three days prior to the arrival of
the imported shipment at the port of entry for proper coordination and
dispatching of Veterinarian/Meat Inspector to the designated Cold Storage
Warehouse (CSW)/dry warehouse destination.
F. The transfer of shipment from the port of entry to the NMIS accredited (CSW) shall
be covered by a Veterinary Quarantine Meat Inspections Laboratory Certificate
(VQMILC) duly issued by the Veterinary Quarantine Officer (VQO) assigned at the
seaport or airport.
G. That upon release and clearance from the seaport or airport of entry, the importer
shall transfer the imported goods to the NMIS accredited CSW or dry warehouse
stated in the application for accreditation and/or the VQMILC;
H. If the designated CSW or dry warehouse is full, the importer shall submit a request
letter to the concerned RTD for authority to transfer the imported goods and for
endorsement to another accredited meat establishment;
I. The importer shall submit to the NMIS Plant Officer for inspection, evaluation and
verification the following documents:
1. Regular meat importers – VQMILC (green copy); IVC, Bill of Lading,
Commercial Invoice, Packing List, SPS Import Clearance and IEIRD or proof of
payment of customs duties and taxes (CTC)
2. Duty free meat importers – VQMILC (green copy) except for DFS; IVC, Bill of
Lading, Commercial Invoice and Packing List, SPS Import Clearance (CTC)
J. The importer shall submit a summary report of all importations/utilization with
copies of the VQMILCs and SPS Import Clearances when requesting for the issuance
of Utilization and Good Standing Certificate and renewal of accreditation;
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K. The importer shall at no time break the BAI seal and BOC seal (if present);
L. The BAI seal and BOC seal (if present) shall only be broken by the duly assigned
NMIS Plant Officer at the CSW/DW, in the presence of the importer/broker, BOC
Inspector (when present), CSW owner/operator/representative and Duty Free
Authority representative (where applicable);
M. The importer shall unload the shipment at the accredited CSW indicated in
the VQMILC or in the dry warehouse indicated in the accreditation certificate in
the presence of the NMIS Plant Officer. The policy on “NO NMIS PLANT OFFICER,
NO UNLOADING” shall be strictly implemented;
O. The importer shall provide utility workers to assist the NMIS Plant Officer in
the opening and closing of the boxes during the conduct of physical inspection in
order to expedite the unloading process;
P. The importer shall not transfer the imported meat and/or meat products to
its final destination without the accompanying Certificate of Meat Inspection
(COMI) or Meat and Meat Product Inspection Certificate (MMPIC), whichever is
applicable, for transport of meat and meat products duly signed by the NMIS
Plant Officer;
Q. The importer shall renew the NMIS accreditation at least one month before the
expiry date. Application for renewal of accreditation after the expiry date shall be
considered as new application.
R. The importer shall abide by the other pertinent Philippine laws and rules and
regulations of the Department of Agriculture;
S. The importer’s accreditation shall be revoked/cancelled for failure to comply with
the undertaking or upon recommendation of the Regional Technical Director for
violation of the Guideline.