1. In the exercise of technical supervision over local meat inspection work and operation as stated in section 3, (a) (3) and (4) and (b) (2) of the said order, the technical supervisor of the NMIC or of the Provincial Government (Provincial Veterinarian) as the case maybe, shall attend at all times the pre-to-post-slaughtering operation. This is a basic pre-requisite in order that the technical supervisor can certify to the fitness of meat and meat products for human consumption.

2. In certifying the fitness of the meat and its products, the following rules shall strictly be observed

1. The carcass or the primal part of it shall at all times carry the official brand/mark of inspection.

2. The corresponding Meat Inspection Certificate (MIC) to be issued bears the letterhead of the issuing agency and must be issued by their authorized personnel only. Such that the NMIC's certificate is enforceable anywhere in the country, while that of the LGU shall be limited in their area of jurisdiction.

3. In all cases, whoever certifies the fitness for human consumption shall print his/her full name and position title by the use of rubber stamp and signs it.

3. The NMIC Regional Director shall every quarter of the year determine and report the regularity of distribution of meat outside the local area or province in class "AA" slaughterhouse in such a way that the NMIC Executive Director can re-evaluate the needed technical supervision to maintain the better use of regulatory manpower resources.

This circular shall take effect immediately upon approval.

Adopted: 29 Nov. 1994

(SGD.) ROBERTO S. SEBASTIAN
Secretary