BUTUAN CITY – To promote safer and cleaner meat production in the region, the Agricultural Training Institute–Regional Training Center (ATI-RTC) XIII, in partnership with the National Meat Inspection Service–Regional Technical Operation Center (NMIS-RTOC) 13, conducted a three-day Training on Good Hygienic Slaughtering Practices on August 20–22, 2025, at ATI-RTC XIII, Brgy. Los Angeles.

The training aimed to enhance the knowledge and skills of meat industry stakeholders by introducing proper hygienic slaughtering practices, which reduce contamination and ensure consumers have access to high-quality, safe, and wholesome meat.

Expert resource speakers from the NMIS Caraga explained the meat safety regulations to participants through detailed lectures, including DA Administrative Order No. 19, series of 2010. Sessions covered the fundamentals of meat hygiene, common types of contamination, requirements for meat inspectors and handlers, and the humane handling of animals before slaughter. Participants also learned about ante-mortem and post-mortem inspections, carcass handling, water supply safety, environmental sanitation, laboratory testing, and accurate record-keeping.

A practicum at the Cabadbaran City Abattoir, where participants observed and practiced actual slaughtering procedures, was also conducted. Participants also witnessed the facility’s adherence to strict hygienic standards, reinforcing the importance of maintaining clean facilities and safe meat-handling practices.

There were a total of 23 participants which include meat inspectors, slaughterhouse masters, and Agricultural Extension Workers (AEWs) from different municipalities and cities in the Caraga Region completed the training, further strengthening the region’s commitment to safe and hygienic meat production.