Trained Officers to Uphold R9 Meat Safety Standards
Carolina Priscilla Elan P. Ebillo
A total of twenty participants from various municipalities across Region IX have officially completed the Basic Meat Inspection Course, held from July 3 to 30, 2025, at Hotel Guillermo, Pagadian City. The month-long training was jointly organized by the Agricultural Training Institute - Regional Training Center IX (ATI RTC IX) and the National Meat Inspection Service - Regional Technical Operation Center IX (NMIS RTOC IX).
The comprehensive course was designed to develop the technical competence of future Meat Inspection Officers in accordance with national laws, standards, and regulations on meat hygiene and safety. Upon successful completion of both theoretical and practical requirements, the participants are now legally authorized to perform meat inspection duties in their respective local government units.
The training covered a wide range of topics essential to the role, including ante-mortem and post-mortem inspection procedures, proper knife sharpening techniques, specimen identification, and pregnancy diagnosis in animals. Participants also underwent field immersion in various types of slaughterhouses—Locally Registered Meat Establishments (LRMEs), Double-A (AA), and Triple-A (AAA)—to gain direct exposure to actual inspection environments.
In addition to the technical modules, the course included orientation on post-meat establishment inspection protocols, enforcement procedures, and religious slaughter methods such as Halal and Schechitah. These components aimed to ensure that future inspectors are not only equipped with practical knowledge but also with a clear understanding of ethical, cultural, and legal standards in meat processing and regulation.
Reflecting on the training, participant Zeadred Villanueva remarked, “Meat inspection is not only a regulatory function but also a public service that requires both scientific knowledge and ethical responsibility. The training emphasized the value of accuracy, vigilance, and continuous learning in safeguarding the food supply chain.”
Fellow participant Jessica Delena added, “What stood out to me was how serious and responsible the job of a meat inspector is. I now see that even small mistakes can affect public health, and that this work plays a big role in keeping our food safe.”
The successful implementation of this training reflects the continuing commitment of ATI RTC IX and NMIS RTOC IX to uphold public health and safety through the professionalization of meat inspection services. The newly certified officers are expected to play a key role in enhancing the region’s meat safety systems and in ensuring that only safe, wholesome, and high-quality meat reaches consumers.
This initiative is part of a broader effort to strengthen food safety, support local governance, and promote the well-being of communities across Region IX.
