CALAMBA CITY,
Laguna (PIA) — As the
holiday season approaches, the National Meat Inspection Service (NMIS)
IV-A is once again reminding the public to prioritize
the purchase of safe and
high-quality meat products.
During an episode of the Philippine
Information Agency’s online program “Sulong Calabarzon,” Dr. Fernando
N. Lontoc, the Regional
Technical Director of NMIS
Calabarzon, emphasized
the agency’s continuous
efforts to ensure consumer health and safety.
One of NMIS’s
key initiatives involves
conducting information
drives and providing training for Local Government
Units (LGUs) to enhance
their monitoring and issuance of permits for the
production, transportation,
and sale of meat products.
“I personally
make an effort to meet
with local chief executives,
especially when I have
a training to conduct, to
share my expertise with
the meat inspectors,” said
Lontoc.
NMIS also grants
accreditation to slaughterhouses and encourages LGUs to collaborate
in closely monitoring the
management and operations of these facilities.
Lontoc explained: “In the past, it was
solely NMIS’s responsibility to conduct inspections
and regulate the movement of meat. However,
the national government
cannot handle this alone;
we need the assistance of
local government because
they have enough personnel at the local level.”
When purchasing local meat products,
Lontoc reminded consumers to check for an
NMIS Meat Inspection
Certificate, which serves
as proof that the meat
products have undergone
appropriate handling processes and comply with
food safety standards.
He also urged
consumers to use their
senses to check the
meat’s smell, color, and
appearance.
“Let’s make it a
habit to always look for the
mark of inspection and the
corresponding certificate.
When there is a certificate, we can verify if it is
from an accredited Double
A establishment. In addition to using our senses
to check for nice color
and freshness, we should
also ensure there is no
unpleasant smell,” Lontoc
advised.
Lontoc further
emphasized the importance of proper storage for
frozen meat, which some
consumers opt for due to
its relatively cheaper price.
He cautioned the public to
thoroughly inspect frozen
meat products before purchasing and consuming
them.
“We have specific requirements for selling
frozen meat products. Frozen meat should be stored
at temperatures between
0 to -18 degrees Celsius,
while thawed meat should
be kept between 0 to 5 degrees Celsius,” he stated.
Lontoc assured
the public that there will be
an ample supply of meat
products in the Calabarzon region as the holiday
season approaches.
“I believe the
supply of pork will remain
sufficient. Currently, prices are lower compared to
before, which indicates an
abundant supply,” Lontoc
explained. (CO/PIA-4A)
