CHAPTER II

REVIEW OF RELATED LITERATURE

A. Classification of Livestock and Poult! Waste
The production of poultry and livestock also results in hatchery wastes, manure, litter,
on-farm mortalities. Processing of such results in additional wastes such as; entrails, feathers,
internal organs, wastewater, and biosolids.
Livestock and poultry waste are inedible products derived from by-products after
cleaning. These are products of meat and poultry establishments which are either by their
very nature inedible (i.e. feathers, hides, and hair or condemned. !ased on "ection # of $.%.
&'&( otherwise known as )The *eat +nspection ,ode of the Philippines- condemned
products are those carcasses or parts of carcasses which have been found to be unsafe,
unwholesome, and unfit for human consumption after inspection and are marked
),./01*/10-. (http233www.lawphil.net3statutes3repacts3ra'44#3ra5&'&(5'44#.html
,ondemned materials may include but are not limited to animals that died during
transport and3or upon arrival at the establishment, )!otcha- or double-dead meat, e6pired,
contaminated, adulterated, diseased, offal waste, packaging materials of condemned
products, and those described by /o. 7 "ection # of the meat inspection code of the
Philippines. (http233nmis.gov.ph3attachments3article38730isposal.pdf
". #eat and Poult! Esta$lis%&ent
The re9uirements of an ante-mortem inspection, post-mortem inspection, meat
product inspection, and post-abattoir control for food animals shall be e6ecuted by
authori:ed inspectors before it is allowed to be slaughtered in any city, municipal, or
licensed private abattoirs or slaughterhouses in which the meat or meat products are to be
sold. %nimals whose meat may be fit for human consumption but re9uires special
handling during the process of slaughter or dressing are segregated in a separate pen and
are sub;ected to thorough inspection, special attention during post-mortem inspection,
and are the last to be slaughtered or dressed. %nte-mortem are conducted twice, first right
after the arrival of the animals, and repeated ;ust before slaughter. %ny animal that
manifest any defects, diseases, or conditions under "ection 8< of $.%. &'&( or prescribed
by the /ational *eat +nspection "ervice (/*+" will be marked ),./01*/10-,
isolated immediately and are disposed under the supervision of the inspector. Post-
mortem inspection of the carcasses and parts of the carcasses of all food animals prepared
by any establishment is conducted by the meat inspector. +t passes the post-mortem
inspection if the carcasses reveal no evidence of disease or abnormal condition specified
under "ection '8 of $.%. &'&(, amendments, or orders from /*+". "laughter operation
must also follow hygienic re9uirements in order to pass the post-mortem e6amination.
,ondemned meat in post-mortem inspections shall remain under the custody of the
inspector for the application of the re9uired treatment or method of proper, safe, and
secure disposal. (http233nmis.gov.ph3attachments3article3==&3$%.&'&(.pdf
>nder "ection '' of $.%. &'&(, proper marking carcasses should be conducted by
the inspector with labels )+nspected and Passed- and )+nspected and ,ondemned-.
,arcasses and parts marked with )+nspected and ,ondemned- shall be disposed or
destroyed by the abattoir with the presence of the inspector. The specifications of such
markings is uniform throughout the country and is prescribed by the /*+". The official
mark of the carcasses are found in its primal part at all times.
(http233nmis.gov.ph3attachments3article38?83%..8(.8&&#.pdf
Post-abattoir control also ensures the only meat and meat products are offered for sale,
the guidelines of which are under %dministrative .rder /o. '4 "eries of '484 "ection #.
(http233nmis.gov.ph3attachments3article3''43%..'4.'484.pdf
C. 'ational #eat Ins(ection )evice
The /ational *eat +nspection ,ommission, now known as /ational *eat
+nspection "ervice ()/*+"- is the only national controlling authority in the Philippines
involving meat, meat production, meat inspection, meat hygiene, and all matters involving
meat and meat products. +t is a speciali:ed regulatory service under the 0epartment of
%griculture (0% which promulgates and implements the guidelines, rules, regulations, and
policies pertaining to meat inspection and meat hygiene. The 0% %dministrative .rder /o.
'< "eries '44= describes the +mplementing $ules and $egulations (+$$ Pursuant to $.%.
&'&(. (http233nmis.gov.ph3inde6.php3about3mandate
The /*+" is headed by its *eat +nspection !oard which assists in the formulation
of policies, regulations, and guidelines as well give advises to the chairman. The members of
the board are the following2 the "ecretary of the 0epartment of %griculture as chairman, the
16ecutive 0irector of the /ational *eat +nspection "ervice, the 0irector of the !ureau of
%nimal +ndustry, the 16ecutive 0irector of the !ureau of @ood and 0rugs, the 0irector of the
!ureau of Local Aovernment 0evelopment, representative from a consumer organi:ation
duly recommended; and The 0irector of the !ureau of %griculture and @isheries Product
"tandards. *eat laboratories and technical operation centers serves as regional
offices of the /*+" pursuant to "ec. & of $.%. &'&(. The local government units (LA>s
regulates the construction, operation, and management of slaughterhouses, meat inspections,
meat transport, and post-abattoir control. They are also tasked to monitor, evaluate, and
collect fees and charges states in the national policies, guidelines, procedures, rules and
regulations. (http233nmis.gov.ph3attachments3article3==&3$%.&'&(.pdf
The Provincial *eat +nspection "ervice (P*+" is headed by the provincial
veterinarian which is hired by the local government pursuant to "ec. #<& of $.%. ?8(4. The
provincial veterinarian provides technical supervision in cities and municipalities, they also
work with /*+" to regulate the transport of meat and meat products. The LA>s have full
and complete authority stated in +$$ to promote the standards listed in $.%. &'&(.
D. Le*al "asis
% licensed veterinarian monitors and provides certification of hygiene and health
condition of slaughter poultry and poultry meat ensuring that good animal husbandry
practices and the place of production has measures and programs aiming to maintain
good health condition of the population, prevent entry and spread of diseases, apply
treatment and eradication measures, to control the use of chemical substances in
population growth. (http233nmis.gov.ph3attachments3article3==&3$%.&'&(.pdf
The %dministrative .rder /o. '' "eries '44# of the 0% re9uires the
adoption of the policy )/o +nspector, /o "laughter- as well as a meat inspection
overtime compensation. (http233nmis.gov.ph3attachments3article38&83%..''.'44#.pdf
%ll /*+" accredited )%%- meat establishment are also re9uired to
implement Aood *anufacturing Practices (A*P, "tandard "anitation .perating
Procedures ("".P which are pre-re9uisites for Ba:ard %nalysis ,ritical ,ontrol Point
(B%,,P Program. (http233nmis.gov.ph3attachments3article38&43%..'8.'44#.pdf The
guidelines for the mentioned mandatory programs are defined in *emorandum ,ircular
/o. 4'-'44=-' pursuant to %dministrative .rder /o. '8 "eries of '44# of 0%.
(http233nmis.gov.ph3attachments3article3#(&3mcC'44'-'44=-4'.pdf
)@looding- or the act of forcing water or any form of li9uid through the
mouth or any other substances into an animalDs body to make it appear heavier prior to
sale or slaughter and for any unlawful or fraudulent practices is prohibited by
%dministrative .rder /o. 8= "eries of '44(.
(http233nmis.gov.ph3attachments3article3'473%..8=.'44(.pdf
The guidelines for proper slaughter are contained in the %dministrative .rder /o.
'8 "eries of 8&&& which regulates the humane slaughter of animals for food. +t is later
amended by %dministrative .rder /o. 8< "eries of '44< that refined the rules and
regulations of humane handling for animal slaughter for food.
(http233nmis.gov.ph3attachments3article3'4&3%..8<.'44<.pdf
Locally registered meat establishments are re9uired to adopt Aood Bygienic
"laughtering Practices (AB"P whose guidelines are issued by the /*+".
(http233nmis.gov.ph3attachments3article3'8?3%..'(.'44&.pdf The guidelines for AB"P
was later amended by .rder /o. 8& "eries of '484 of 0%.
(http233nmis.gov.ph3attachments3article3'8&3%..8&.'484.pdf
%pproved and registered meat establishments are categori:ed with respect
to the movement of meat products into2 )%- within the city or municipality where the
meat establishment is located, )%% +ntra- interprovincial or city distribution, )%% +nter-
inter-provincial distribution, and )%%%- domestic and international distribution.
(http233nmis.gov.ph3attachments3article3''83%..'8.'484.pdf
$.%. <#<= otherwise known as )The %nimal Eelfare %ct of 8&&<-
prohibits the inhumane slaughter of animals for food and ensures ade9uate protection and
welfare of food animals while awaiting slaughter in order to avoid mishandling or
inflicting unnecessary pain or distress during the slaughter process.
(http233www.gov.ph3'4873843473republic-act-no-84(783
$.%. &? is an act providing compulsory immuni:ation of livestock,
poultry, and other animals against dangerous communicable diseases in order to protect
livestock and poultry population of the Philippines.
(http233www.chanrobles.com3bataspambansabilang&?.htmF.><(%+vm"6+p
There are also speciali:ed rules and regulations pertaining to the
inspection of ),./01*/10- meat products in %dministrative .rder /o. ( "eries 8&?=
for the disposal of unfit meat products. 0epending on the condition or disease to which
the meat products were deemed ),./01*/10- there are specific ways to dispose of it
properly. (http233nmis.gov.ph3attachments3article38(?3%..4(.8&?=.pdf