MSQA - National Meat Inspection

DRAFT
DRAFT
FRONTLINE SERVICES
MEAT SAFETY
AND QUALITY
ASSURANCE
Provides services on the certification
of Good Manufacturing
Practices (GMP), Good
Operating Practices (GOP) and Hazard Analysis Critical Control Point (HACCP) to all NMIS
accredited meat establishments.
ISSUANCE OF CERTIFICATE ON GOOD MANUFACTURING ffC;:pC~Tirr)'
OPERATING PRACTICES (GOP) AND HAZARD ANAL"?/S CR I
C J'I
(HACCr) TO NMIS ACCREPITED MEAT ESTAB!.lSHMENT
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Republic Act 9296 otherwise known as the Meat Inspection Code of the Philippines
as amended by Republic Act 10536 series of 201 provided for the re~ulation and
certification of NMIS accredited meat establishments
in the country to ensure compliance
on sanitation, product quality and safety.
Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures
(SSOP) are the primary programs that have to be practices in all accredited
meat
establishments
and are pre-requisites
of the full accreditation of the meat establishment
and also in the IIazard Analysis Critical Control Points (HACCP) Program. The GMP
certificate is a written evidence of meat establishments'
compliance to the program in
relation to the whole process of food production as prescribed by DA Administrative Order
No. 21 series of 2004. The establishment will be subjected to an on-site audit based on the
Eight (8) key areas of SSOP.
Who may avail of the Service: NMIS Accredited
Meat Establishments
Requirements:
Accomplished application form (two copies)
Documentation packet: GMP/GOP/SSOP/HACCP
Accreditation Certificate
Company Manual/Updated
NMIS
Schedule of Availability of Service: Mondays to Fridays, except holidays: 8:00am to
. 5:00pm without noon breaks.
Fees:
Audit certification fee:
Php 2. 000.00 (Two Thousand Pesos) for GMP Certification
Php 5, 000.00 (Five Thousand Pesos) per product certification
Mailing fee is subject to change upon notice of courier
Mailing duration
of process: 10 (ten) days
on HACCr
DRAFT
NMIS MSQA Auditor
- a person who has the training.
perform an auditing
tasks and has given a special order
4.1Procedural
knowledge.
skills and ability to
by the NMIS Executive
Director.
Details
ACTIVITY
PERSON RESPONSIBLE
ARS 'l<lITassigned at
P.TOC to received
DETAILS
Application conl<lins the fOllowing:
1. Full name and address of
applicant/client;
2. Full name and address of location of
meat establishment
3.
R~f~ •••.chtck
of
check the
Plan
tile
.pp"r~uO"&
ARS
rtqulrelTlf'fl'IUbmlttifd
o-..ol""'t_""'_)
••••••••••••••••••••••••••••••••••••••••
NotIfy
deflclency
#
Yes
Review of requirements
completeness:
a. HACCPIGMP/SSOP
b. Payment lOR
i-
ME of the
dOCl.tlllel'lt
••• _ ••••••••••••••••••••••••••••••••
RTOCARS to scrutinize the completeness
of documents
1
1
!,
J
No
Endorse to MSOA
Central Office
Preparation for the
On.site audit
ARD.MSQA CO
(Notify ME of the
audit SChedule)
To final check the requirements
Submitted
I
Actual on-site
audit (prOVide the
NMIS MSQAAuditors
ME with a duly
accornplishPd copy of
the Corrective action
Audit process is comprised of the following
activities:
request (CAR) form
and the GMP
summary audIt report
..•.........._
~
CLOSE - OUT AUDIT
~
!
EndofS~mellt tor
Certifiulion
Simultaneous accredil<ltion & audit for
renewal
Letter Intent for a
c1ose.out audit fr ME
Page 2 or 6
Opening meeting with company
representatives
Information gathering. which includes:
Interview With personnf"1. paper audit or
documents review & "walk-the-talk"
observation of the actual operations,
activities and conditions, verification of
the process flow and
Closing mf"eting discussion of the audit
findings & observations with rJle
company representatives
Final review of requirement &
preparation of Certification of GMP I
GOP SSOP & HACCP
-
.
-
-
.
Attachment A
DRAFT
ISOFormat
[-~
OPERATIONALPROCEDURE
~ ttP.~~.r:,~Division:Accreditation Registration
'~:i\;:"~#":
Division
.-"'~,'f
Section: Meat Safety & Quality
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-
~
Assurance
Unit
Document No.
DP.ARD/MSQA
Page No.
a
Revision No.
00
Effectivity
27 March 2015
1.0 Objective
To provide services on the certification of Good Manufacturing Practices
(GMP), Good Operating Practices (GOP)/ Sanitation Standard Operating Procedures
(SSOP) to the NMISaccredited meat establishments and Hazard Analysis Critical Control
Points (HACCP) system of meat and meat.products as prescribed by DAAdministrative
Orders Nos. 9 and 21 series of 2003 and 2004 respectively.
2.0 Scope
The certification procedure covers from the receipt of complete & updated
documentation packet/requirements
from the NMIS accredited meat establishments to
the on-site verification of process /low up to the. mailing of the certificate on Good
Manufacturing Practices (GMP), Good Operating Practices (GOP)/ Sanitation Standard
Operating Procedures (SSOP) and Hazard Analysis Critical Control Points (HACCP) to
qualified Meat establishments.
3.0 Responsibilities
The unit is responsible on the GMP/GOP / SSOP and HACCP certifications
Systems to NMISaccredited meat establishments.
4.0 Terms and Definitions
GMP (Good Manufacturing Practices) . are minimum common sense sanitary and
processing requirements which should apply to all food processing establishment GMP
generally relates to good house keeping practices concerning food safety and quality.
GOP - Good Operating Practices
SSOP (Sanitation Standard Operation Procedure) - Specific sanitation procedures
developed by processing establishment to ascertain that the conditions prescribed by
cGMPs are met by the plant facilities and operations
HACCP (Hazard Analysis Critical Control Points) - A system a system which identifies,
evaluates, and controls hazards which are significant for food safety.
NMISAccredited Meat Establishment
Audit - on site verification of the process /low; a systematic and independent
examination to determine whether quality activities and related results
comply with planned arrangements
are implemented effectively and
are suitable to achieve objectives. (ISO 19011:2002)
Page 1 of ti
DRAFT
Endorse to MSQA
Central Office
PreplN"ation
for thl' close
out audit
(Notify ME of the audit
u:hedule)
\Jf
Close out on-site
audit (provid!' Ihe
ME with a duly
OIIccomplished copy of
the cOrrective action
request (CAR) form
and the GMP
summary iJudit report
..v
Endorsernt'nt
-
I
l
Approval
for
CertIfication
Executive Director
of the
1
M.i1ingof
8
To officially approve the Certification
.nd .ffixing of sign.ture by He.d of the
Agency
certifiCiJtion
I
Records Officer
Me.t Establishments
V. References - Issuances
DAAdministr.tive Order NO.9 series of 2003
Mand.tory application of HACCPProgram in all NMICAccredited "AM" Meat Establishments
Memo Circular NO.8 - 2003-03
Implementing Guidelines for the Mand.tory Application of HACCPSystem in tllp whole
production process in all NMfC"AM" Accredited Meat Establishments
DAAdministrative Order No. 21 series of 2004
Mandatory application ofGMP ISSOP Program in all NMICAccredited "M" Meat bl~biishments
Memo Circular No. 2-2005-02 Implementing Guidelines for the M.ndatory Application ofGMP &
SSOP Programs in the whole production. processes. storage and distribution in all NMIC "AA"
Accredited Meat Establishments
Page30f6
DRAFT
Republic Act No. 9296 Meat Inspection
No. 10536
Code of the Philippines
DA Administrative Circular NO.1 series of2014
9296 as amended by RA 10536.
VI. Forms
VII. Fees
&
as amended
Revised Implementing
in the Republic Act
Rules & Regulations of RA
charges-
Php 2, 000.00 / meat establishment
DAAdministrative Order No. 21 series of2004
Mandatory application
ofGMP/SSOP Program in all NMIC Accredited "AA" Meat Establishments
Php S, 000.00 / product certificatJon on IIACCP
DA Administrative Order NO.9 series of 2003
Mandatory
application
ofHACCP Program in all NMIC Accredited "AM" Meat Establishments
Page 4 of 6