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Philippine National Standard: Code of Hygienic Practice of Meat

The Philippine National Standard for the Code of Hygienic Practice for Meat was developed by the Bureau of Agriculture and Fisheries Standards to establish hygiene measures for fresh meat from farm to distribution. The purpose of the code is to ensure hygienic practices are followed during animal production, slaughter, and meat distribution, while also ensuring animal welfare and environmental compliance. The code outlines minimum requirements for pre-slaughter, slaughter, post-slaughter handling and distribution of meat to maintain food safety.

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1K views27 pages

Philippine National Standard: Code of Hygienic Practice of Meat

The Philippine National Standard for the Code of Hygienic Practice for Meat was developed by the Bureau of Agriculture and Fisheries Standards to establish hygiene measures for fresh meat from farm to distribution. The purpose of the code is to ensure hygienic practices are followed during animal production, slaughter, and meat distribution, while also ensuring animal welfare and environmental compliance. The code outlines minimum requirements for pre-slaughter, slaughter, post-slaughter handling and distribution of meat to maintain food safety.

Uploaded by

Oliver Talip
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PHILIPPINE NATIONAL STANDARD

CODE OF HYGIENIC PRACTICE OF


MEAT

BY:
• The Philippine National Standard (PNS) for Code of Hygienic Practice
for meat was developed by the Technical Working Group (TWG)
organized by the Bureau of Agriculture and Fisheries Standards (BAFS)
through a Department of Agriculture (DA) Special order No. 177, Series
of 2015.
SCOPE
• The Standard for hygiene measures for fresh meat and meat preparations
from the farm origin up to the point of distribution, including the pre-
slaughter, slaughter, and post slaughter handling of meat.
OBJECTIVES
• The purpose of code is to ensure that hygienic practices
are observed during animal production up to slaughter
and distribution of meat while ensuring animal welfare
compliance as well as environmental management
practices in meat establishments.
What Are The Purposes Of This Code?

•Ante Mortem Inspection- procedure or test conducted by a competent person.


•Carcass- body of an animal after bleeding and dressing.

•Competent Authority- it is the official agency charged by the government with


the control of meat hygiene.

•Condemned- inspected and judged by a competent person.

•Contaminant- any physical, biological or chemical substance not intentionally


added o food.
Diseases or defect- any abnormality affecting safety.

Dressing- the progressive separation of the body of an animal.

Dressing- area in the slaughter house.

Fabrication Area- considered the cleanest area in the slaughterhouse.

Fresh Meat- means that has not yet been treated in any way other than by modified
atmosphere, packaging or vacuum.

Food Animal- Includes all Domestic animals slaughtered for human consumption.

Good Animal Husbandry Practices (GAHP)- principles of good practice and minimum
requirements in the commercial.
• .
• Good Hygienic Practice (GHP)- all practices regarding the conditions
• Hazard- a biological, chemical or physical agent in, or condition of, food with the
potential to cause and adverse health affect.
• Kill Floor- part of the slaughterhouse for stunning, bleeding, scalding, dehairing/
defeathering/ dehiding, scraping and singeing.
• Lairage/ holding pen- an area within the premises of the slaughterhouse where
animals are temporarily held for the purposes of resting and where conduct of ante
mortem inspection is done prior to slaughterhouse.
• Meat- Edible part of the carcass including Edible offal derived from food animals.
MINIMUM REQUIREMENTS
PRE-SLAUGHTER
Farm Production

• Principles of Meat Hygiene Applying to Primary production


a.) Animals should be raised according to Good animal Husbandry Practices to
reduce the likelihood of introduction of food safety hazards.
b.) There should be a system answer to identify that would allow traceability, to
allow regulatory investigation where necessary.

• Hygiene of Slaughter Animals


a.) The primary Producers should have records for the general health status of
slaughter animals and implement practices that maintain or improve that status
b.) The primary producers should have programs for control of zoonotic agents,
chemical hazards and contaminants.
• Hygiene of Feed Ingredients, Feed and Drinking Water

a.) Animals should not be given and feed ingredients that are likely to introduce zoonotic
agents to the slaughter populations; or contain chemical substances or contaminants that
could result in residue in meat levels.
• Hygiene of the Primary Production Environment

a.) Animal should raised in an environment free to hazards that could compromise the
safety of meat.
b.) Facilities and procedures should be in place to ensure compliance with animal health
and welfare requirements.
• Transport of Food Animals for Slaughter

a.) Transportation of slaughter animals should be in accordance with existing relevant


regulations.
b.)Transport to slaughter animals should be in a manner that does not have an adverse
impact on the safety and wholesomeness of meat.
SLAUGHTER
Responsibilities of the Meat Business Operator
• Receiving of Animals for Slaughter
a.) Animals should be accompanied by documents as required by competent authorities.
b.) Animals should have a proper identification.
c.) Animals that are not qualified for slaughter must be identified and given proper handling.
• Design and Construction of Establishment, Facilities, and Equipment
a.) Establishments, facilities and equipment should be designed, constructed and maintained so
that the contamination of meat is minimized while allowing personnel to carry out their
activities in a hygienic.
• Design and Construction of Animal Holding Area
a.) The meat business operator should ensure that the animal holding area minimizes soiling
and contamination.

• Design and Construction of Slaughter Areas


a.) The meat business operator should provide a means to present edible parts of bodies of
animals for post-mortem inspection.
• Water Supply
a.) Water used in the slaughterhouse/poultry dressing plant should be potable in accordance
with existing relevant guidelines except for steam production, fire control and other similar
purposes not connected with meat production
• Temperature Control
a.) There should be facilities and equipment for the cooling, chilling and or freezing of meat
and system for monitoring temperature, humidity, airflow and other environmental factors to
assure that process control regimes are achieved.

• Perimeter Fencing
a.) a secure perimeter fencing should be built to prevent the entry of unauthorized persons and
stray animals in the establishment premises.

• Facilities and Equipment for Personal Hygiene


a.) Establishments should have appropriate personal hygiene facilities to minimize cross-
contamination of meat by handlers.
• Process Control Systems Under the Responsibility of the Meat Business Operator.
• A.) The business operator has the primary responsibility for implementing systems for
process control.
• Sanitation Standard Operating Procedures
• A.) a properly implemented SSOP system should ensure that facilities and equipment are
clean and sanitized before the operations and that hygiene is maintained throughout that
operation.
• Hazard Analysis Critical Control Points
A.) HHCCP program or equivalent international accepted guidelines should be developed and
applied as a proactive means of process and control for food and safety purposes.
Outcome- Based parameters for process control
a.) Establishment of performance criteria for the outcome of specified activities
strengthens the verification of process control.
B.) The establishment should have a documented process control system for
implementing corrective actions to consistently meet performance criteria.

Quality Assurance Systems


a.) The meat business operator should establish and implement quality assurance (QA)
systems.

Maintenance and Sanitation: Establishment, Facilities, and Equipment's


a.) Establishments, facilities and equipment should be maintained and sanitized to
minimize contamination of meat.
b.) The guidelines for the maintenance and sanitation of establishments should be in
accordance with existing relevant guidelines.
Responsibilities Of The Meat Control
Officer/ Competent Authority

• Ante- Mortem Inspection

• Post- Mortem Inspection

• Proper Marking of Carcasses


• Process Control Systems under the Responsibility of the Competent
Authority

• Regulatory Systems
General Hygiene Requirements For Process
Control

• Hygiene Requirements for Slaughter and Dressing

• Hygienic Requirements For Parts of Animal Deemed Unsafe Or


Unsuitable For Human Consumption.
POST- SLAUGHTER

• Hygiene Requirements for Process for Process Control after Post-


Mortem Inspection

• Transportation of Meat

• System For Removing Products that are in Circulation


PERSONAL HYGIENE
• Personal Cleanliness
a.) person who come into contract with meat for human consumption should: maintain
personal cleanliness and behavior, wear prescribed protective clothing.
b.) Person’s working in the fabrication area should have a complete uniform set of
uniform covering the head, facemask, and uniform allowing least exposure of skin.

• Personal Health Status


a.) The establishment should have a record of relevant personal health records of
personnel.
b.) Person’s who come into direct or indirect contact with edible parts of animals or
meat should have a medical examination prior.
Product Information And Consumer Awareness
a.) Packed meat should be labeled with clear instructions to enable the next
person in the food chain to handle, display, store and use the product safely.

b.) Handling and storage instructions should be in the label of packed meat for
consumer’s guidance.

c.) Meat business operators should conduct information dissemination on proper


handling, storage, and use of their products.
TRAINING
a.) Persons engaged in meat hygiene activities should be trained and/ or
instructed to required level of training, knowledge, skills and ability.

b.) Training Programs should:


i. provide personnel with the training, knowledge, skills and ability to carry
out a specified meat hygiene tasks.
ii. Provide practical training to the extent required.
iii. Ensure that the personnel involved in supervisory roles have appropriate
skills.
THANK YOU !
Keep safe everyone

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