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REGULATIONS ON THE ESTABLISHMENT OF OSTRICH MEAT ESTABLISHMENT ANDHUMANE AND HYGIENIC SLAUGHTERING OF OSTRICH FOR FOOD

SUBJECT:

WHEREAS, Presidential Decree (PD) 7 mandated NMIC (now NMIS) to promulgate and implement policies,procedures, guidelines governing proper handling. inspection, processing, storage, and preservation of meatand meat products and to protect the interest, health and general welfare of the meat consuming public.

WHEREAS. the amended RA 9296 classified domesticated ostrich as food animal;

RULE /IIACCREDITATION

A. LOCATION OF THE MEAT ESTABLISHMENT

B. STRUCTURAL REQUIREMENTS FOR THE MEAT ESTABLISHMENT (ME). EQUlPTMENT ANDIMPLEMENTS FOR OSTRICH SLAUGHTER

RULEISCOPE

NOW. THEREFORE, I, PROCESO J. ALCALA. Secretary of Agriculture and Chairperson of the NMIS MeatInspection Board, do hereby issues this Circular on Regulations for the Establishment of OstrichSlaughterhouse and for the Humane and Hygienic Slaughter of Ostrich for Food

ADMINISTRATIVE CIRCULARNo. _

Series of2015

This Circular Covers the establishment of an ostrich slaughterhouse. the humane and hygienic handling,slaughtering. inspection, storage and preservation of ostrich meat and meat products and the propermonitoring of the occurrence of poultry diseases with the end view of maintaining and achieving safe andquality ostrich meat and meat products and the development of the ostrich industry.

WHEREAS. the procedures and equipment needed for slaughtering ostrich is different from the proceduresand equipment for slaughtering poultry and other avian species, hence. the need to provide guidance to theostrich raisers;

DRAFT as ofApril 10. 2015

WHEREAS, Republic Act (RA) 9296. as amended by RA 10536. othelWise known as The Meat Inspection Codeof the Philippines. provided that the State shall ensure food security and provide safety and quality standardsfor consumer products related to agriculture to assure the protection of the public against unreasonable risksof injury and hazards to health;

The location of the meat establishment shall comply with the requirements of The Code of SanitationCode of the Philippines and the Anti-Pollution Law.

1. It must be free from the objectionable odor, nying ash and dust;2. The area must not be subject to nooding;

3.1t must be approved by the Barangay and the Municipality/City the ME will be built inrelation to land use plan and by DENR-EMB with regards to compliance of theenvironmental law;

4. It must be accessible to transportation, power and water supplies, labor,communication systems and other facilities needed to facilitate meat business;

5. The area must be suitable for the purpose. taking into consideratlon future habitationand development that it will not create a likely nuisance or public health hazard.

RULE"DEFINITION OF TERMS

Accredited premises means meat establishments officially accredited by DA.NMIS.Competent Authority refers to the Department of Agriculture-National Meat Inspection Service (DA-NMIS).Hood means a covering for the head and necOperator refers to the person in-charge of operations of the meat establishmentOstrIch is a two-toed. swift-footed, flightless bird originally of Africa and South West Asia.Pygostyle refers to the plate of bone which forms the posterior end of the vertebral column in most birds.Stunning means the act of rendering the bird insensible to pain before sticking and bleeding.Vent refers to the external opening of the cloaca In birds.

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b. Slitting and Bleeding Area2a. The bleeding rail shall have the following specifications:

2a.1. Sufficient height to ensure that the lowest part of the carcass is at least 30cm abovethe floor.

2a.2. Sufficient length to permit thorough bleeding with ostrich carcasses spaced at aminimum of90cm.

3. SLAUGHTER FLOOI! AREASa. Stunning Area

la. The designated stunning area shall be phYSically separated from other areas in the slaughternoor.

1h. The stunning area shall be provided with adequate lighting.1c. Facilities and/or equipment for restraint and approved stunning device under the Animal Welfare

Act (RA 84B5) shall be provided.

4. The minimum height from floor to the ceiling shall be 3.6 m.5. One drainage inlet is required for every 37 sq m of floor space. The inlet shall have a slope of64 mm and diameter of 15.24 em.

6. Adequate supply of potable water and hot water (82.C) shall be made available.7. An area for loading-out shall be provided.8. Storage area for packaging materials shall be dust and vermin proof, adequate in size and providedwith rust.resistant shelves and with the bottom shelf raised a minimum of 30cm above the noor.

9. Regulatory officers and plant employees' amenities shall be provided. It must be placed in aconvenient location where the hygienic processing of the birds will not be jeopardized.

10. Room for storing of cleaning materials shall be provided. adequately ventilated and fitted withshelves.

11. Wastes disposal facilities shall be in accordance with the DENR _ EMB requirement.

I. SIZE, GENERAL ARRANGEMENT AND OTilEIl FACILITIESa. It shall allow enough working space;U. It shall observe one-way process flow;c. Except for the necessary openings such as door. window or channel. the MEshall

provide a full height wall (lioor to ceiling) as physical separation of the following:3a. Holding pens (optional)

3a.1. No holding pen - Birds are unloaded directly to the raceway /channelleadingto the stunning area provided ante-mortem inspection requirements are met.

3a.2. With holding pens -The following shall apply:33.2.1. Space requirement per bird is 2.0 sq. m.33.2.2. Unloading ramp. holding pens, raceway to the stunning area must be enclosed

with suitable material from the noar up to above the ostrich's head height toprevent the birds from seeing through the sides and becoming stressed.

3a.2.3. The design of the pens shall be hexagonal or L in shape.3a.2.4. Water troughs are located outside.33.2.5. Floors are non-slip.

3a.3.ln both cases, however. isolation pen for holding suspect bird must be provided.3b. Stunning area3c. Area for bleeding, defeathering and removing of the feet, wings and tail3d. Area for removing the skin3c. Evisceration and inspection area3f. Viscera and guttery area3g. Skin and curing room3h. Inedible and condemned room3i. Workers' protective gear storage area3j. Chiller3k. Cutting and packing room31. Freezer3m. Loading area

10. Viscera barrows11. Tables12. Offal tree13. Shackle14. Steel15. Containers16. Crates17. Carcass splitter

2, EQUIPMENT, UTENSILS AND RECEPTALCESIt shall include the following:

1. Stunner2. Bleeding trough/catch basin3. Hoist4. Overhead rail5. Gambrel6. Meat hook and rollers7. Flaying equipment8. Knives9. Protective gear

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139140 2b. Birds are bled for 12 minutes.141 2c. Hand wash and sterilizer facilities shall be provided at the slitting station.142 2d. Blood trough with curbs at least 15cm high shall be provided.143 2e. Blood from the bleeding trough shall be directed by a fully enclosed drainage line to a blood144 tank or pit located outside the kill Ooor.145146 3. Defeathering Area147 3a. Defeathering may be done either manually or mechanically.148 3b. Where mechanical defeathering equipment is used. the equipment shall be of appropriate type.149 3c. There shall be a provision (conveyor. chute, slide or barrow) for the removal of feathers from the150 defeathering area to the inedible and condemned room for disposal.151152 4. Area or St."ltion where head, legs, wings, and pygostyle are removed.153 4a. Stations for cutting of the head. feet, wings, and pygostyle shall be provided.154 4b. Hand washing and sterilizing facilities shall be provided to the butcher.155156 5. Skinning Area157 5a. Removing of the skin may be done either manually or mechanically.158 5b. Where mechanical Oaying equipment is used, the equipment shall be of an approved type.159 5c.Hand washing and sterilizing facilities shall be provided to the butcher.160161 6. Eviscerating Area162 6a. There shall be adequate space for opening up of the carcass and tying of the intestine.163 6b. There shalJ be adequate stationary viscera pan or table or mobile viscera barrows to ensure that164 the viscera can be correlated with the carcass.165 6c. Hand washing and sterilizing facilities shall be provided to the eviscerator.166167 7. Inspection Area168 7a. The following stations shall be provided:169 73.1. Carcass inspection station170 7a.2. Viscera inspection station171 73.3. Retained carcass and viscera inspection station172 7b. Hand washing and sterilizing facilities shall be provided to the meat inspectors.173 7c.Stationary viscera pan or table or mobile viscera barrows may be used for inspection of the174 viscera.175 7d. Facilities for washing and sterilizing viscera pans/tables/barrows shall be provided.176 7e. Retain rail and condemned rail shall be provided immediately after the carcass inspection177 station.178179 8. Carcass Splitting Area180 8a. Carcass splitting mayor may not be done. Where splitting is practice, the carcass splitting saw181 or ax shall be of the approved type.182 8b. It shall be provided with facilities for cleaning and sterilizing.183 Be.Saw screens of approved material shall be provided.184185 9. Wash Area186 9a. The type of wash may either be manual or automatic.187 9b. Where manual washing is done. stands for butchers engaged in manual carcass wash shall be188 provided.

189 9c. Wash spray water shall be at adequate pressure and temperature to facilitate operation.190 9d. Waste water shall be contained and rapidly removed.191192 10. Area and Facilities for Edible Offal193 Facilities such as chute, slide or approved containers shall be provided to allow edible offal to be194 removed from the slaughter area to the viscera and guttery room.195

196 11. Area and Facilities for Feathers, Condemned Carcass and Parts and other Inedible Materials197 Facilities shall be provided for temporary storage of feathers, condemned carcasses and parts198 and other inedible materials that shall be held under security.199200 12. Area or Room for Skin Storage201 Facilities such as chute, barrow or other approved means shall be provided to allow the skin to202 be removed from the slaughter floor to the skin storage room.203204 13. Personnel Protective Gear and Storage Area205 An area shall be provided for the storage of aprons, rubber boots and other workers' gear.206207

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14. Chiller

Cilillers shall be capable of reducing the internal temperature of the carcass to 4QC within24 hours.

15. CUlling and Packing Room

The room shall be held at a maximum temperature of 1aoc during operations.16. Freezer

Adequate facilities shall be provided for freezing and storage of ostrich meat.

E. Dispalch Area

1. The loading bay shall be enclosed in a full height wall except for the necessary opening where therear of the reefer van or meat delivery vehicle can snugly fit for loading of the products for dispatch.

2. The opening shall be lined with rubber, foam or similar material.3. No concrete ramp shall be placed on the loading bay.4. Hand washing facility shall be provided.

C. HYGIENIC REQUIREMENTS. GMP. SSOP AND HACCP

Manual of Operation for GMP. SSOP and HACCP1. Cleaning and Sanitizing

1. Buildings. surroundings. perimeter fence. roadways, yards, rooms, equipment and otherfacilities of the registered premises shall be maintained in good repair. clean and orderly at alltimes.

2. Rooms and working areas shall be kept free of steam, odors, vapors and excess water in anamount conducive to drip.

3. Amenities provided for use by employees and inspection staff, including processing shall bechanged more frequently as necessary.

4. A person shall not commence each day's operation using plant, equipment, vehicles orprotective clothing unless such plant, equipment. vehicles and protectiveclothing are clean.

5. Equipment, implements, tables, utensils incloding knives, steels and knife operations.They shall be immediately and thoroughly cleaned and sanitized at theconclusion of work each day. Knives and carcass contacting equipment used forprocessing must be sterilized between carcasses.

6. Where any container used for edible material enters an inedible or condemnedmaterial area, it shall be effectively cleaned and sanitized before re _ enteringany edible product

7. Cleaning compounds and similar materials (detergents and sanitizers) shall beapproved by the competent authority for use in meat processing premises andshall not be allowed to corne into Contact with carcasses, meat or packaging

materials during cJeaning and sanitizing of rooms,equipments or utensils.

8. Except when approved for use wilhout a final rinse, any chemical residue shall beremoved from surfaces likely to contaminate edible product by thorough rinsingwith potable water before the area or the equipment is again used for handlingedible product

9. Cleaning compounds or other materials likely to Cause contamination of product shallnot be stored in edible product areas. Cleaning equipment shall be stored in anorderly manner when not in use.

10. ROoms used for the storage of cleaning Compounds. chemicals, insecticides. and thelike, shall have stored materials labeled and stacked so as to facilitate audits.11. Each ostrich processing premises shall have a program of hygiene control approved

by the competent authority.

2, Pest Control

1. There shall be an effective and continuous program for the control of insects, birds,rodents and other pest Premises and surrounds shall be regularly examined forevidence of infestation.

2. Pesticides shall not be used in a manner that risks contamination of product orequipment.

3. Hygiene and Health of Personnel

1. Operators shall ensure that no employee while known to be suffering from. or to be acarrier of. a disease capable of being transmiqed through meat. or while afflicted withinfected wounds. sores or diarrhea, is permitted to work in any capacity in which it ispossible either directly or indirectly to contaminate product with pathogenic micro _organisms. Any person so afflicted shall report the illness to the management.

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2.When it is considered appropriate or necessary by the competent authority and lor theoperator. persons who come into contact with meat and meat products shallhave a medical examination at times when clinically or epidemiologically indicated.

3. Every person who is cut or injured shall cease work until his or her wound is suitablydressed. No person working in an edible product area shall wear any bandage unlessthat bandage is completely protected by a waterproof and conspicuously coloredcovering which cannot be easily detached.

4. Hands shall be washed before commencing work, after using toilet facilities or usingblowing nose, and whenever necessary.

5. Every person involved in meat processing for edible products shall maintain a highstandard of personal cleanliness. They shall at all times wear suitable clothing of a color tthat allows detection of visible contamination, head covering enclosing hair and enclosedfootwear. These articles shall kept clean consistent with the work in which the person isengaged.

6. Protective clothing used for meat processing shall be durable, non _ toxic. smoothsurfaced. corrosion resistant. easily cleaned, resistant to wear and have a finish that makesurface contamination clearly visible.

7. Protective clothing such as aprons, protective gloves, and impJements shaH beproperly cleaned at the end of the day and when necessary in a facility provided for thispurpose. Special attention must be paid to the cleaning and sanitizing of steel mesh gloves.

8. Aprons and personal working gear including protective gloves. knives and scabbardsshall not be worn in toilet areas. Hooks shall be provided at designate d sites withinproduction areas for the hanging of these articles.

9. Visitors to areas for edible products ('edible" areas) shall be clad in clean protectiveclothing. including head covering enclosing hair. Separate protective clothing shall bedesignated for clean and dirty areas.

10.Any behavior, which could result in contamination of meat, such as eating. smoking.spitting and throwing of product. is prohibited.

11. Care shall be taken by employees to prevent the contamination of product by cosmetics,chemicals. sweat and such accidental acts as coughing and sneezing. Loose jewelry such aswrist, earrings, brooches, badges. or the like shall not be worn where they could accidentallycontaminate product

12. Persons employed in areas for inedible products ("inedible" areas) shall not be permittedto engage in the slaughtering or handling of inedible product until they have thoroughlywashed and ensured their outer clothing. head covering and footwear is free fromcontamination originating in inedible areas,. In the case of rendering and animal foodpreparation areas, outer clothing shall be changed.

4. Storage and Disposal of Waste

1.Waste material shall be handled in such a manner as to prevent contamination of foodor potable water. Access to waste materials by pests shall beprevented.

2. Effluent containing solid materials shall be directed through a separation process toeffectively retain solids prior to discharge of effluent.

3. Effluent shall be removed from the processing area in a manner that complies withrequirements of appropriate competent authority.

5. Good Manufacturing Practices (GMP)I Hazard Analysis Critical Control Point (HACCP)The operator shall ensure hygienic operations by having in place an operating hygiene and sanitationand meat safety programs in the meat establishment.The operator shall prepare and submit a GMPIHACCPManual for review and approval by thecompetent authority prior to its implementation.Validation of the programls shall be done simultaneously with the plant evaluation for accreditation.The in-plant officer is tasked to check the day to day implementation of the approved program.Findings shall be discussed with the plant management and concerned staff of the meatestablishment on a weekly basis.

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346347 D. MEAT TRANSPORT VEHICLES (MTV)343 Transport time:349 Less one (1) hour - non-refrigerated350 One (1) hour or more - refrigerated351

352 RULE IV353 REQUIREMENTS FOR THE HUMANE AND HYGIENIC SLAUGHTER OF OSTRICH354

355 A. DOCUMENTARY REQUIREMENTS BEFORE SLAUGHTER356 The following documents shall be presented to the meat inspection officer prior to slaughter:357 1. Veterinary Health Certificate - This shall certify that the slaughter animal is healthy and fit for Food.358 The certification shall include the vaccination history and medical record if any and shall declare that359 the prescribed withdrawal period for the veterinary drugs used has been observed.360 Source of the Animal - to be indicated for traceability361

362 B. HUMANE HANDLING AND RESTRAINT

363 1. Birds shall be transported in an enclosed vehicle to prevent birds from seeing the exterior. Adequate364 ventilation of the vehicle shall be provided.

365 2. An approved restraining method shall be employed when necessary to prevent the animal and workers366 from injuries.367 3. Birds shall be rested and calm prior slaughter.368

369 C. SLAUGHTERING PROCEDURES370 1. Stunning

371 1. Ostrich shall be stunned with ao approved electric stunning device, shackled and372 hoisted unto the overhead rail.

373 2. The approved stunning voltage and amperage is at 90 Volts and 1.5 Amperes for 20374 seconds.

375 3. Approved hoods may be used when necessary.376377 2, Slitting and Bleeding

378 1. After the stunning. the unconscious bird shall be hoisted by one leg on a mechanical379 rail to the bleeding area.

380 2. Duration between stunning and slitting must be minimized. Slitting of the stunned bird381 should be done within 60 seconds after stunning (Stun-Stick-Interval or 551).382 3. Birds are bled by means of transverse laceration of the ventral soft tissues of the neck.383 The jugular vein is severed with a clean knife. Alternatively, the neck vessels are cut in384 caudal cervical area.385 4. The bleeding time is 10 minutes.386387 3. Defeathering

388 1. Birds shall be manually plucked or clipped with an electrical shears.389 2. Tail set and wing tip feathers are removed at the end of the picking process. The Vent390 is freed from its attachment, securely tied, and placed in a receptacle or plastic bag.391 3. Contamination must be prevented during the defeathering process.392 4. The vent is also loosened in order to prevent the leakage of cloacal Contents.393394 4. Removal of the head and neck

395 1. Exposing. stripping, and typing of the weasand are achieved after the rellection of the396 neck skin and longitudinal incision in the neck.397 2. The head and neck are removed and placed at the viscera inspection station.398 Identification of the head, neck, and carcass must be kept until the inspection of399 the ostrich is completed.400

401 5. Removal of the head. legs. wings and Pygostyle402 1. Head is removed at the defeathering area.403 2. The legs, wings and Pygostyle may be removed prior to or after skinning depending404 on the market requirement.405 3. The legs are cut below the hock joint (tarso _ metatarsus).406 4. Wings are cut at the shoulder joint.407 S. Pygostyle are cut at the sacra _ caudal joint.408409 6. Skinning

410 1. Birds shall be skInned in a hanging position.

411 2. Meat shall not come in contact with the external skin surfaces or with surfaces, which412 have been in contact with external skin surfaces.413 3. Adequate space and mechanical stops shall be provided to prevent a carcass from414 coming in contact with another carcass.

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415 4. Any contamination shall be immediately removed trimming.416 5. Equipment shall be sterilized with hot water (82.C) or disinfected with an approved417 antibacterial chemical after each carcass is skinned.418419 7. Evisceration

420 1. Vents shall be removed by the use of an approved hook.421 2. The vent shall be enclosed in a plastic bag and tied off.422 3. Butchers engaged in venting shall thoroughly wash their hands and wash and sterilize423 the equipment used in the procedure prior to handling another carcass.424 4. Evisceration is performed by mid abdominal incision above the breast plate.425 5. Ribs are cut on both side afthe breast plate. Thoracic viscera are exposed by pressing426 the breast plate.

427 6. The bagged vent is pulled into the abdominal cavity and the intestinal tract is428 removed, together with the liver and spleen. Intestines are placed in a separate tray429 for inspection and the liver and spleen are placed into the viscera inspection tray430 adjacent to the head and neck.431 7. The lungs may stay on the carcass or they may be eviscerated with heart in one set.432 They are placed with the liver and spleen in the viscera inspection tray.433 8. Kidneys are visually inspected in the carcass and also after being removed from their434 crypts.

435 9. If the viscera are punctured, contamination shall be removed by trimming.436437 8. Carcass Splitting438 1. Splitting of carcass is optional.439440 9. Final Washing

441 1. Carcass may be subjected to a final wash using minimal water pressure.442

«3 WUV444 INSPECTION AND REGULATORYENFORCEMENT445446 A.ANTE-MORTEM INSPECTION447 1. The inspection procedure shall be largely visual examination.448 La. Ante-mortem shall be done with company employee assistance. Inspectors should not449 enter the pen of wild or unruly birds.

450 Lb. Ostriches should be observed at rest and at movement, and also from both sides during451 visual inspection.

452 1.c.A suspect pen should be provided for humane restraint of the suspect birds.453 1.d. When working on a suspect, let company employee restrain the ostrich properly before454 Starting thorough ante-mortem inspection.455 1.e. When walking on the run or raceway behind birds on drive, beware of sudden reversal456 of direction by the birds.457

458 2. The following are signs of apparentiy healthy ostriches:459 2.a. An alert bird showing bright eyes and an erected neck and at times lowering and then460 raising its head.

461 2.b. Walks with a springy gait and may sometimes be aggressive. Ostriches walk with the first462 phalanx of the major toe lifted above the ground. They appear as if they are walking with463 their heels in the air.464 2.c. Investigating and pecking at its environment465

466 3. The following are the dispositions after ante _ mortem inspection:467 3.a. Passed as fit for slaughter. Birds shall not be slaughtered without the approval of an468 authorized inspector.

469 3.b. Subjected to immediate emergency slaughter to prevent deterioration of an abnormal470 condition.

471 3.e. Withheld from slaughter pending treatment for or recovery from an abnormal condition.472 The birds shall be subjected to another ante-mortem inspection after the time specified473 by the inspector.

474 3.d. Slaughtered under restrictions which prevent contamination of the slaughter environment475 and which permit more detailed post-mortem inspection.476 3.e. Condemned as unfit for slaughter and disposed ofin an approved manner. Condemned477 birds allowed for processing into animal feed shall be clearly identified.478

479 B. POST-MORTEM INSPECTION

480 1. The inspection procedure shall be largely visual examination and palpation.481 1.a. Carcasses and viscera presented for inspection must be correlated until inspection is482 completed.

483 Lb. Carcass or part which is diseased or suspected to be diseased or contaminated shall be

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handled in a manner that will not contaminate the other carcasses.

2. The following are the disposition after post - mortem inspection:2.a. Passed as fit for human food/consumption.2.b. Condemned as unfit for human consumption and disposed of following approved

procedure. Condemned carcasses/parts shall be denatured to prevent re-entry into thefood chain. Those allowed for processing into animal feed shall be clearly identified.

2.e. Retained pending laboratory examination or further treatment before disposition.

3. The Common Pathologic Conditions and Disposition are listed down in Annex "A".

C. MARKS OF INSPECTION, HANDLING AND TRANSPORTA symbol or inscription approved by the DA - NMIS shall be stamped on the carcass and on the packagingmaterials (primary and/or secondary) of meat and meat products to show that the article was inspected andpassed in accordance to DA - NMIS regulations.

No MMPIC issuance if MTV:Not accreditedUnhygienic and unsanitary

Delivery staff shall have undergone training on good handling practices at NMIS.

RULE VIFABRICATION, PACKAGING, LABELING

AND POST-MEAT ESTABLISHMENT MONITORING

DA-NMIS RoleDILG RoleLGURole - Province, City Municipality, Barangay

RULE VIISANCTIONS AND PENALTIES

A. ADMINISTRATIVEThe carcasses, parts or by-products of ostrich not dressed or prepared in accordance with this guideline shallbe confiscated and condemned.

In case of an accredited meat establishment, the certiricate of Accreditation issued by NMIS to slaughterhouseoperator shall be revoked.

The violator shall be made to pay the appropriate administrative ~ne imposed by the Department ofAgriculture.

B. CRIMINALIn addition. the violator shall be charged criminally under RA 9296 as amended and other applicable laws ofthe Philippines.

C. NON - LIABILITY CLAUSEThe Secretary of the Department of Agriculture or his duly authorized representatives shall not be held liablefor damages to animals in the course of the implementation of the provisions of this Order.

Any person. firm, shipper or livestock handler found liable for violating any provisions of this Order shallshoulder the cost incurred for transport, overtime pay of inspectors. cost of disinfection, condemnation anddisposal. and other incidental expenses.

C. EFFECTIVITYThis order shall take effect fifteen (15) days after publication of the same in a newspaper of generalcirculation or the Official Gazette, and its filling with the National Administrative Register (NAR) at the UPLaw Center. Diliman, Quezon City.

PROCESO J. ALCALASecretary