REGIONWIDE. Strict procedures for inspecting meat help to establish and preserve customer trust. Customers are more inclined to trust the safety and quality of the meat they buy when they are informed that the products have passed a thorough inspection.
Additionally, in order to manage and stop the spread of diseases from animals to people, meat inspection is essential. Early disease diagnosis in animals that have been slaughtered aids in the prevention of pathogen transmission that could endanger human health.
Professionals with training in meat inspection are certain to be knowledgeable about national and international laws pertaining to the meat business. For organizations to function legally and fulfill the necessary criteria, compliance with these regulations is vital.
With this, the Agricultural Training Institute in Central Visayas organized a training on
Basic Meat Inspection held at NMIS Building, Mandaue City, Cebu on September 11, 2023 – October 06, 2023.
The 20-day training aimed to equip the participants with proper knowledge, skills, and hands-on experiences on basic meat inspection with twenty-two (22) AEWs
The significance of upholding strict quality standards in the preparation of meat is emphasized throughout this course. Appropriate inspection methods aid in determining elements like freshness, color, texture, and contamination-free status that may impact the meat's overall quality.
“All the learnings acquired through this training is very useful at the same time very applicable to our LGU since Carcar City is known for the “best lechon” so its high time to really regulate and ensure that all pork for lechon purposes undergo meat inspection hence slaughtered in the registered meat establishment, assuring food safety,” expressed Dr. John Pal C. Alcuirez – Veterinarian I, Local Government Unit (LGU) Carcar City, Cebu.
Meat inspection training equips participants with useful skills that advance their careers. Career progression is contingent upon the knowledge obtained from a Basic Meat Inspection Training Course, regardless of the workplace—regulatory bodies, slaughterhouses, or food safety organizations.
Moreover, it contributes to the reduction of financial losses brought on by the disposal of tainted or dangerous meat products. Corrective action can be taken sooner when problems are identified, which lessens the financial burden on both producers and consumers.
