AN ORDINANCE REGULATING THE SALE, TRANSPORT AND HANDLING OF MEAT IN MEAT MARKETS IN

THE MUNICIPALITY OF PINAMALAYAN AND FOR OTHER PURPOSES.

WHEREAS, the Local Government Code (RA No 7160) requires the provincial, municipal and city
governments to regulate the preparation and sale of meat for public consumption while, the Code of
Sanitation of the Philippines (Presidential Decree No 856) provides for the sanitary requirements in the
operation of markets;

WHEREAS, the Consumer Act of the Philippines (RA No 7394) requires the Department of
Agriculture to provide safety and quality standards for consumer products related to agriculture to
assure the protection of the public against unreasonable risk of injury and hazard to health;

WHEREAS, the Meat Inspection Code of the Philippines (RA No. 9296) requires the National
Meat Inspection Services (NMIS) to provide regulations to ensure the safety, quality and wholesomeness
of meat and meat products;

WHEREAS, pursuant to Section 10 of Meat Inspection Code of the Philippines (RA No. 9296), the
Local Government Units (LGU) are the principal implementing authority on the Regulation of meat and
meat products within their territorial jurisdiction as mandated under RA 7160 and EO 137;

WHEREAS, Chapter 2, Section 17 of Republic Act No. 7160 provides that the LGU through the
Sangguniang Bayan shall approve ordinances which shall ensure the efficient and effective delivery of
the basic services and facilities as provided for under the Local Government Code and, shall regulate the
preparation and sale of meat, poultry, fish, vegetables, fruits, fresh dairy products, and other foodstuffs
for public consumption;

WHEREAS, there is a need to increase the awareness of meat traders, meat market
owners/administrators, meat vendors and the consuming public on conditions for the safe handling of
meat and the implementation of meat safety standards to avoid food-borne diseases;

WHEREAS, there is a need to pass legislation, in order to address and set standard for meat
establishments, meat dealers, meat vendors and meat markets taking into consideration of the effects
of urbanization and consistent with existing laws, rules and regulations promulgated by the Department
of Agriculture(DA) and National Meat Inspection Services (NMIS);

NOW, THEREFORE BE IT ENACTED, as it is hereby enacted, by the Sangguniang Bayan of

Pinamalayan, in session assembled, by virtue of the powers vested in it by law, that:

SECTION 1. OBJECTIVE. First and foremost, the objective of this Ordinance is to safeguard the health and
well-being of the municipality constituents in their purchase and consumption of food and animals that
are slaughtered and dressed for human consumptions.

SECTION 2. COVERAGE. This Order covers the hygienic handling of a) newly slaughtered meat; and b)
chilled frozen, and thawed meat, when sold in meat markets.

Meat markets shall include, but shall not be limited to the following:

a) Meat Shop,
b) Supermarkets and grocery stores, and
c) Wet Markets

i. Public markets
ii. Private markets, and
iii. Satellite Markets (“talipapa”)
SECTION 3. DEFINITION OF TERMS

The following terms as used in this ordinance shall mean:

a) Controlling Authority – the official authority charged by the government with the
control of meat hygiene and meat inspection, including authorized officials of the
Slaughterhouse Division, Department of Agriculture (DA), National Meat Inspection
Services (NMIS), and the Local Government Unit of Pinamalayan.

b) Fit for Human Consumption – meat that has passed and appropriately branded by meat
inspector/slaughterhouse master as safe and wholesome and in which no changes due
to disease, decomposition or contamination have subsequently been found.

c) Hot Meat – the carcass or parts of carcass or food animals which were not slaughtered
in the Municipal Slaughterhouse or other locally registered/accredited meat
establishments and have not undergone the required inspection. It also includes
undocumented, illegally shipped, and unregistered carcass, parts of carcass and meat
products coming from other countries or outside the municipality and those that are
classified as hot meat by the National Meat Inspection Services (NMIS).

d) Locally Registered /Accredited Meat Establishment – slaughterhouses, meat processing

plants, poultry dressing plants, meat cutting plants and cold storages that are allowed to
operate by the Municipality of Pinamalayan but are not yet accredited by the National
Meat Inspection Services (NMIS).

e) Market Supervisor – person in charge of the overall operation of the market which shall
include ensuring the maintenance of hygiene and sanitation of the facilities.

f) Meat – refers to the edible part of the carcass including offal derived from food animal.

i. Chilled Meat – is a meat derived from newly slaughtered animals the

temperature of which is brought down to a minimum product temperature
higher than 0°C or at the temperature at which is not frozen. The maximum
product temperature for chilled meat shall be 3°C. Chilled meat is held at these
temperatures during cutting, processing, handling, transport, storage,
distribution and retail sale.

ii. Frozen Meat and Meat Products – is meat derived from newly slaughtered
animals brought down to a maximum product center temperature of 0°C during
which most of the water in the meat is converted to ice. The meat is stored and
held at a temperature of -18°C or lower to maintain a product center
temperature of 0°C (maximum). The product temperature is maintained during
cutting, processing, handling, transport, storage, distribution and retail sale.

iii. Thawed Meat – is a meat derived from frozen meat and where the product
temperature is allowed to rise to a level higher than 0°C but no higher than 5°C
under the temperature controlled conditions. During thawing, ice crystals in the
previously frozen meat are reconverted to water starting from the outer space
to the inner core resulting in the formation of liquid called “dripped”. Thawed
meat, because it was previously frozen, is not the same product as “newly
slaughtered meat” or “chilled meat”.

iv. Newly Slaughtered Meat – refers to meat obtained from animals slaughtered
within the day, and sold to the consumer within a specified time from slaughter
establishment by NMIS, during which retains its fresh-like character in terms of
odor, color, and texture and with no sign of spoilage. It is not refrigerated at any
stage of meat handling or at the point of sale.
g) Meat Cold Storage Warehouse– meat establishment that is accredited by the
controlling authority or registered by the LGU, which is being used for the storage of
local and/or imported frozen meat.

h) Meat Cutting Plant – meat establishments existing as stand-alone or an integral part of

a bigger facility accredited by NMIS or registered by the LGU to cut, fabricate or
comminute and package for retail distribution.

i) Meat Dealer/trader – person, firm or corporation engaged in the business of buying or

selling meat and meat products as carcasses, parts of carcasses or meat of food animal,
on commission, or otherwise negotiating purchases or sales of such articles other than
for his own account or as an employee of another person, firm or corporation. Usually
sell in bulk and may conduct business from meat establishments.

j) Meat Establishments – premises such as slaughterhouses, poultry dressing plants, meat

cutting plants, meat processing plants and cold storage warehouse wherein food
animals are slaughtered and meat is prepared, cut or processed, pre-packaged, handled
and/or stored and accredited by the NMIS or registered by the LGU to conduct the
indicated meat handling activity.

k) Meat Handler – a person directly handling meat during its slaughter preparation,
cutting, pre-packaging, processing, transport, storage, distribution and similar activities,
until the sale of the meat to the consumer.

l) Meat Inspection Certificate – is an official document issued by Slaughterhouse Division

at meat establishment, to indicate that the meat inspected at a specified date and time
was found to be safe and wholesome.

m) Meat Markets– refers to the premises where meat is sold directly to consumers.

n) Meat Market Surveillance System – is a planned sequence of observations or

measurements for the purpose of applying appropriate control measures. Such control
measures are normally determined in advance by the competent authority. One of the
main objectives of market surveillance is to follow-up unsatisfactory results with an
investigation and possible enforcement action.

o) Wet Market – a market where most of the food commodities for sale are generally
unprocessed and perishable. It may be either at the following:

i. Public Market – a market operated and/or managed by the government

intended to serve the general public.

ii. Private Market – a market owned, operated and/or managed by private

individuals or entities, cooperatives, institution or corporation intended to serve
the general public.

p) Meat Shop – is a facility or a place independent from a wet market authorized to sell
meat and/or meat products.

q) Supermarket and Grocery Stores – a market distinct from a wet market in which
shoppers select a meat from refrigerated shelves or display chillers maintaining the
required product temperature.

r) Satellite Markets (“talipapa”) – a type of public market situated within the barangay
vicinity and is separate from the municipal public market, duly licensed and accredited
by the LGU for operation.
 s) Meat Transport Vehicle – an enclosed conveyance used for the transfer of meat and
meat products from meat establishment to the point of destination in a hygienic
manner.

t) Meat Vendor – any person who sells meat directly to the consumer from a meat stall in
a meat market who is licensed to carry out this activity by the CGC.

u) Pre-packed Meat – refers to chilled, frozen and thawed meat enclosed in primary
packaging materials, prepared in advance and ready for retail sale to the costumer.

v) Primary Packaging Materials – refers to at first layer food grade wrapping material in
direct contact with the product to protect it from contamination.

w) Portable Water – water, suitable (both health and aesthetic considerations) for
drinking, preparation and cooking purposes. Water that is of free microorganisms of
disease-producing bacteria (pathogens). In addition, the water should not possess
undesirable taste, odor, color, levels of radioactivity, turbidity and it should pass the
standards of the Philippine National Standard for Drinking Water.

x) Spoilage – any chemical or microbiological changes in the meat or carcass, evidenced by

deteriorating sensory characteristic like sliminess, off odor, off color, etc.

y) Unannounced Inspection – the conduct of on-the-spot or surprise

inspection/examination by the controlling authority of all meat establishments at any
time, day or night, whether the establishment is in operation or not.

z) Vermin – a collective term for insects such as flies, mosquito, cockroaches, lice, mites,
ticks, bedbugs, or a small animal such as mice and rats that are vectors of diseases.

SECTION 4. RESPONSIBILITIES OF MEAT TRADERS, DEALERS, VENDORS, HANDLERS AND MARKET

SUPERVISORS. Meat Dealers, Vendors and Handlers involved in the business of providing delivery
and/or selling meat and meat products for meat markets, are responsible for the safety and quality of
the meat and meat products which they trade, slaughter, prepare, cut, process, pre-package, chill
transport, sell or handle in any other way related to this Ordinance.

In particular, meat traders, dealers, vendors, handlers, and market supervisor shall
observe the following:

a) Meat traders, dealers and vendors:

Meat traders, Dealers and Vendors shall ensure that the meat they handle,
distribute and sell is sold within the prescribed time from production date and that
traceability is maintained by keeping appropriate records of transactions.

Meat traders, Dealers and Vendors who are owner of meat stalls, meat shops,
supermarkets and other meat markets must be licensed and shall meet all the
requirements of the Local Government Unit of Pinamalayan such as but not limited to
Mayor’s Permit, Locational/Zoning Clearance, Building and Occupancy Permits, Sanitary
Permit and other necessary permits.

Meat traders, Dealers and Vendors shall ensure that the Meat Inspection
Certificate issued for the day by the controlling authorities is displayed conspicuously in
meat markets.

b) Meat Handlers:
Meat Handlers shall handle meat and meat products in a hygienic manner and
shall comply with the requirements for the personnel hygiene in the handling of meat
found in this Section of this Ordinance.
 They shall have a Certificate of Attendance of a Training course on Hygienic
Handling of Meat in Meat Markets, conducted by the NMIS or by Municipal Agriculture’s
Office (MAgO).

They shall be accredited/ authorized by the Local Government Unit of

Pinamalayan and shall possess a valid Health Certificate in accordance with the
regulations of the Municipal Health Office (MHO).

c) Market Supervisor
The Market Supervisor shall ensure that meat handlers are licensed and that
market facilities required for the hygienic and sanitary handling of meat are kept in good
condition.

SECTION 5. MEAT SOURCE AND CERTIFICATION. All meat offered for sale in any meat market shall have
passed inspection certified as fit for human consumption by the Local Government Unit of Pinamalayan
through the Slaughterhouse Operations Division. In addition, it shall conform to the following:

a) The meat shall come from an accredited or locally registered meat establishment.
b) Newly slaughtered carcasses shall be properly stamped with the official mark of
inspection and must be accompanied by a meat inspection certificate from the
slaughterhouse or poultry dressing plant.
c) Frozen, chilled, thawed meat shall come from an accredited or locally registered meat
cold storage or meat cutting plant. When the frozen meat is already in retail packages,
it shall come from accredited cold storage warehouses.
d) All frozen meat intended for retail sale be accompanied by a meat inspection certificate
from the meat establishment.
e) If meat is inadvertently exposed to adverse temperature condition or other conditions
sources of contamination that may affect safety and suitability, an inspection should be
carried out by a competent person and a meat inspection certificate issued before
further transport distribution or sale is allowed.

SECTION 6. PROHIBITION OF ILLEGAL SLAUGHTERING AND ILLEGAL SLAUGHTER HOUSE. Accreditation

means the approval of abattoir, poultry dressing plant, meat processing plant, meat cutting plant, cold
storages, and other establishments to operate for production, preservation of clean, safe, wholesome
meat products and poultry by-products by the NMIS or Locally Registered Meat Establishment. Only
accredited slaughterhouse should be allowed to operate within the municipality. All kind of live animals
that are about to be slaughtered and sold to public markets, supermarkets and any meat
markets/channels must be slaughtered in the NMIS or Locally Registered Meat Est. accredited
slaughterhouses within or outside the municipality boundaries. All meat, meat carcass and meat
products that are not slaughtered and registered in LRME or any NMIS accredited slaughterhouse will be
termed as Hot Meat and the place where the animal was slaughtered will be termed as “illegal
slaughterhouse”. Illegal Slaughtering and illegal slaughterhouse are prohibited within the municipality
and any person who is in violation of this Section shall be imposed with the following penalties:

First Offense: One Thousand Pesos (Php. 1,000) fine and confiscation
of meat and meat products and permanent closure of
the illegal slaughterhouse and with six (6) months
imprisonment.

Second Offense: One Thousand Five Hundred Pesos (Php. 1,500) fine and
confiscation of meat and meat products and permanent
closure of the illegal slaughterhouse and with six (6)
months imprisonment.

Third Offense: Two Thousand Five Hundred Pesos (Php. 2,500) fine and
confiscation of meat and meat products and permanent
closure of the illegal slaughterhouse and with six (6)
months imprisonment.
SECTION 7. PACKAGING AND LABELING OF CHILLED, FROZEN OR THAWED MEAT. When meat is pre-
cut and/or pre-packaged and labelled the following shall apply:

a) Pre-cutting and pre-packaging shall take place in designated area of an

accredited/registered meat establishment.
b) The product must maintain the required product temperature during pre-cutting and
packaging.
c) The pre-cutting and packaging area must be kept under good hygienic condition and
shall comply with Section 8 of these Guidelines and personnel shall apply good hygienic
practices and comply with Section 9 of this Guideline.
d) Primary packaging materials pre-package meat shall be:
i. food grade
ii. of acceptable barrier properties
iii. free from any form of impurities of contaminants
iv. without defects or pinholes
v. Properly handled and kept clean.
e) Pre-packaged, chilled, frozen, and thawed meat shall be labelled with the following
information:
i. Name and type of the product
ii. Net quality
iii. Name and address of the meat cutting plant/repacker
iv. Repacking date
v. Lot identification code
vi. Expiry Date for frozen meat

SECTION 8. MEAT TRANSPORT TO MEAT MARKETS. All meat shall be transported in accordance with
the following requirements:

a) Meat shall be transported in a vehicle that shall always be kept clean and regularly
disinfected. The vehicle should not have been used for transporting live animals or any
other cargo which may adversely affect the safety and quality of the meat to be
transported.
i. Meat transport vehicle should be used from transporting meat from the
cold storage warehouse and cutting plant to the market. Meat
transport vehicle should be washed and disinfected prior to loading.
ii. Chilled, frozen and thawed meat shall be transported in refrigerated
vehicle and/or insulated containers that are able to maintain the
required product temperature.

b) To prevent the deleterious effects of airborne contaminants, the transport vehicle

should be closed, and/or have provisions for covering/protecting the meat,
c) Newly slaughtered carcass should be hung on rails or placed on racks which allow
proper circulation of air. Smaller cuts of meat not hung on rails may be held on
containers inside the vehicle to prevent product contact with the floor,
d) Product not hung on rails shall be held in appropriate, clean and regularly disinfected
containers inside the vehicle. Containers with products shall be stacked inside the
vehicle in manner that prevents contamination. Closed containers shall be provided for
edible offal.
e) Meat being loaded and unloaded manually should be properly protected from
contamination by meat handlers.
f) The product compartment of transport vehicle should not carry tires, personal effects
and other materials that may contaminate the meat and meat products.

SECTION 9. HANDLING MEAT AT MEAT MARKETS. The following rules and regulations shall be
observed in the handling of all types of meat in meat markets:

a) Person and entities engaged in the handling and sale of meat in meat markets shall be
registered by the Local Government Unit of Pinamalayan.
 b) Newly slaughtered meat shall not be mixed or intermingled with chilled, frozen and
thawed meat. Each type of meat (chilled, frozen, thawed) shall be handled according to
requirements indicated in this Section.
c) Chilled meat shall not be frozen and shall be maintained at a minimum product
temperature higher than 0°C and a maximum of 10°C. Frozen meat should be
maintained at a maximum product temperature of 0°C and shall be stored in a meat
cold storage at less than -18°C. Thawed meat should be maintained at a maximum
product temperature of 5°C.
d) Facilities used to handle the product should be of a size and design that ensure the
maintenance of product temperature, facilities and proper handling of the meat and
allows regular cleaning of the facility.
e) Meat shall be hygienically handled throughout distribution and sale and every effort
taken to prevent contamination at all times. During sale, customers and vendors shall
use tongs to handle the meat. Due care should be taken to prevent meat from falling to
the floor.
f) Areas where the meat is handled and sold shall be maintained in sanitary condition and
in good repair at all times.
g) The sale and display areas shall be kept orderly and free of clutter. Stacking of boxes of
meat intended for later sale shall not be allowed except when receiving deliveries or
when storage containers are being cleaned.
h) Piling of carcasses intended for later sale shall not be allowed.
i) Meat remaining unsold after the expected or prescribed selling time and which has lost
some of its original quality such as on the basis of color and texture, shall be withdrawn
from the sales area. If showing no sign of spoilage it can be further utilized for other
purposes.
j) Meat showing signs of spoilage shall be immediately removed from the sales area,
properly disposed and not further utilized for human consumption.
k) The Local Government Unit of Pinamalayan shall ensure that the requirements of R.A.
No. 7394 otherwise known as the Consumer Act of the Philippines, particularly the
provisions contained in Title III Protection against Deceptive, Unfair and Unconscionable
Sales Acts or Practices should be followed such as:

i. Prohibition on the use of color enhancing lights, mats, and other materials as a
means to deceive the consumers as to the freshness/ wholesomeness of the
goods; and
ii. Prohibition on the use of dyes/ colorant and other substances.

SECTION 10. HANDLING OF NEWLY SLAUGHTERED MEAT. The following rules and regulations shall be
strictly observed in the handling of newly slaughtered meat:

a) The meat shall be displayed at a cool and dry part of the market where the air humidity
is low as naturally achievable
b) The meat should be in hanging position to allow circulation of air. If the meat is not
hanging, it shall not be stacked one on top of the other.
c) The cutting area shall always be maintained under good sanitary conditions. Cutting
tools such as knives, chopping board, sharpener, etc. shall at all times be maintained in
good sanitary condition.
d) Meat on display should not be handled unnecessarily by buyers. Clean tongs or similar
tools should be made available to meat handlers and consumers to minimize
contamination.
e) Wrapping material that comes in contact with the meat during sale should not introduce
contaminants. Printed wrapping materials like newspaper must not be used and used
wrapping materials shall not be re-used.
f) Red Meat (pork, beef) shall be at the sales area for only eight (8) hours from the time of
slaughter indicated in the meat inspection certificate issued at the slaughterhouse.
Within this time, the meat should not show any loss in its fresh-like character in terms of
color, odor and texture and shall show no sign of spoilage. Meat showing loss of original
fresh-like character in less than 8 hours shall be withdrawn from the sales area sooner.
 g) Meat unsold after 8 hours even if maintaining its fresh-like quality and showing no sign
of spoilage cannot be further sold. It can be used for purposes traditionally applied for
the further utilization of this type of meat and handled in the same manner.
h) In no case shall meat showing signs of spoilage be further utilized for human
consumption.

SECTION 11. HANDLING OF CHILLED MEAT, FROZEN MEAT AND THAWED MEAT AT MEAT MARKETS.
The following rules and regulations shall be observed in the handling of chilled meat, frozen meat and
thawed meat:

a) Chilled Meat –
i. Chilled Meat should be kept at a minimum temperature higher than 0°C or that
prevents freezing and a maximum product temperature of 10°C during its
handling, distribution and sale.
ii. The product shall be displayed in supermarkets or other meat markets whole or
cut and/ or pre-packaged in refrigerated display chillers and/ or insulated chest
coolers with ice packs or frozen gel packs, and other similar devices for chilling
product. Chilled cut poultry can be displayed either packed or unpacked over a
bed of ice.
iii. Chilled Meat can also be cut or sliced from its original form in supermarkets and
other meat markets, provided tools (as meat knives), facilities (as chillers), and
adequate areas are available in said markets to carry out this activity in a
sanitary manner.
iv. The cutting and slicing and pre-packaging and labelling of chilled meat shall take
place in an accredited or registered meat establishment. The cutting and slicing
of chilled meat in supermarkets and other meat markets shall also be carried
out in areas accredited or registered for the purpose.
v. When ice is used to maintain product temperature, it shall be potable.
vi. The length of time chilled meat can be sold varies with this original quality and
several factors such as the maintenance of product temperature. Chilled meat
held in ice rather than under refrigeration has a more limited selling time.
vii. Chilled Meat unsold at the end of its selling time because of a slight loss in its
fresh-like character shall be removed from the sales area. If showing no signs of
spoilage, it can be used from purposes traditionally applied for the utilization of
this type of meat and handled in the same manner.

b) Frozen Meat
i. Frozen Meat shall be kept at a product temperature no higher than 0°C during
its handling, storage, distribution and sale.
ii. Frozen meat shall be sold from display freezers and/ or chest freezers that
maintain product temperature at a maximum of 0°C or lower.
iii. When frozen meat is cut into small blocks for retail sale, the cutting shall take
place under temperature controlled condition in an accredited registered meat
establishment or in a central cutting facility in the market.
iv. Frozen meat can continue to be sold provided its original quality and product
temperature are maintained.

c) Thawed Meat
i. Thawing and cutting shall take place in an NMIS accredited/LGU registered meat
establishment.
ii. Thawing of frozen meat shall take place under a temperature controlled
environment that maintains product temperature at 5°C.
iii. Thawing medium such as air and water may be used provided frozen meat is
completely sealed in a packaging material and/ or its original bulk packaging
iv. Products temperature shall be maintained at the maximum of 5°C during cutting
to prevent the formation of drip. In the absence of proper cutting facilities
under temperature controlled conditions, meat handlers may cut the meat for
retail buyers outside its container storage and quickly return the unsold portion
into the same container. Keeping any unsold portion exposed to ambient
 temperature while not under the process of cutting immediate shall not be
allowed.
v. The thawed meat shall be kept in freezers, chillers or insulated containers with
ice gel packs in meat market to ensure the product temperature is maintain at
no higher than 5°C.
vi. Thawed meat shall not be frozen.
vii. Thawed Meat unsold at the end of its selling time because of a slight loss in its
original quality characteristic shall be removed from the sales area. If showing
no signs of spoilage it can be used for other purposes.

SECTION 12. SANITATION REQUIREMENTS FOR MEAT MARKETS

a) Stray animals must not be allowed in any meat market.

b) Infestation of insects or rodents must be reported immediately to the Market
Supervisor.
c) The meat stall, its surroundings and equipment or tools should be kept clean, free of
litter and odors, in good repair and condition and free from vermin at all times.
d) The meat stalls shall be free from personal belongings, such as clothes, footwear,
blanket, tobacco and other forms of contaminants.
e) Meat markets should be cleaned and disinfected regularly.
f) Vermin Abatement Program shall be regularly implemented.
g) Meat stall including floor and surrounding areas should be properly cleaned and
disinfected before and after use.
h) The sales area or counter should be built of solid, resistant and impermeable material
and should sufficiently high to be easily sanitized.
i) Cutting and chopping blocks for meat shall be made of even, impervious, non-fibrous,
and easily cleaned materials and free of cracks and crevices.
j) Knives, tables and meat hooks should be thoroughly cleaned and disinfected.
k) Disposal/Trash containers should be emptied at the end of sale period and cleaned
properly.
l) Potable water should be made readily available. Basis will be the IRR of PD 856 Chapter
2 Water Supply and its supplemental IRR.

SECTION 13. REGULATING/SELLING OF NEWLY SLAUGHTERED MEAT OUTSIDE THE PINAMALAYAN

PUBLIC MARKET. Establishment of meat shops selling newly slaughtered meat outside the Pinamalayan
Public Market site shall meet the requirements of existing ordinances, laws, rules and regulations under
certain conditions provided by the Municipal Government of Pinamalayan and its line agencies.
Provided that:

a) Meat shops/establishments selling newly slaughtered meat shall not be located within
the radius of 5 kilometers from the Municipal Public Market site located at Barangay
Zone II also known as Pinamalayan Public Market.
b) The business of selling newly slaughtered meat shall not be done in makeshift stalls,
carts or improvised structures or along road shoulders.
c) The premises of meat shops/establishments selling newly slaughtered meat shall be
kept in sanitary conditions and that the meat products sold shall not be exposed to dust,
flies, smoke, and other elements.
d) License to operate along with the required sanitary permits must be obtained before
the start of the operation and meat sale.

SECTION 14. PERSONNEL REQUIREMENTS

a) All personnel engaged in selling of meat and meat products must secure health
certificate at the Municipal Health Office and Sanitation Department.
b) Personnel known or suspected to be suffering from, or to be carrier of illness/es likely to
be transmitted through meat and/ or person to person, shall not be allowed to handle,
sell, or cut meat;
c) Meat handlers must take all necessary steps to prevent the contamination of meat by
maintaining a high degree of personal cleanliness that include, but not limited to the
following:
 i. Wearing clean apron and hairnet during work;
ii. Keeping nails trimmed, clean and without nail polish;
iii. Not wearing jewelleries, accessories and perfumes;
iv. Using suitable protective clothing which shall be changed every day or as often
as necessary.

d) Meat Handlers shall be aware and adopt the proper hand washing practices and should
wash hands frequently to prevent contamination of the meat;
e) To prevent contamination of meat, the following but not limited to, shall be strictly
prohibited while at work:

i. Smoking;
ii. Taking alcoholic drinks;
iii. Spitting;
iv. Chewing or eating;
v. Sneezing, coughing over meat and meat products;
vi. Handling of unpacked meat, money, and receipts at the same time;
vii. Grooming (e.g. combing, nail trimming).

SECTION 15. IMPLEMENTING OFFICES OF THE LOCAL GOVERNMENT UNIT OF PINAMALAYAN

a) The Municipal Slaughterhouse Division in cooperation with the Municipal Agriculture’s

Office (MAgO) shall be the lead departments in the implementation of this Ordinance.
The Municipal Health and Sanitation Department, Public Safety Department and
Philippine National Police – Pinamalayan Police Office shall provide the necessary
assistance to the MAgO.
b) The Municipal Slaughter Division in cooperation with the Municipal Agriculture’s Office
(MAgO) shall coordinate with the Municipal Health and Sanitation Department and the
National Meat Inspection Service (NMIS) in order to ensure the effective
implementation of this Ordinance.

SECTION 16. PENALTY PROVISION

a) Without prejudice to the filing of appropriate charges for violations of Republic Act 9296
otherwise known as the “Meat Inspection Code of the Philippines”, Consumer Act of the
Philippines and other related laws as appropriate, violators of this ordinance shall be
punishable by the following:

First Offense Fine of P 1,500.00

Second Offense Fine of P 2,000.00
Third Offense Fine of P 2,500.00 and prohibition to
conduct the same business for
One (1) year.

SECTION 17. SEPARABILITY CLAUSE. If, for whatever reason, any provision of this Ordinance is declared
to be unconstitutional or invalid, the other provisions hereof not affected shall continue to be in full
force and effect.

SECTION 18. REPEALING CLAUSE. Municipal Ordinance No. ___, dated __________ is hereby repealed.
The provisions of ordinances that are inconsistent with provisions of this ordinance are hereby modified,
revoked or repealed accordingly.

SECTION 19. EFFECTIVITY. This Ordinance shall take effect fifteen (15) days after its publication in a
newspaper or general circulation within the Municipality of Pinamalayan, Oriental Mindoro.