MEAT INSPECTION IN LA UNION STRENGTHENED
By: Mr. Ferdinand P. Buccat and Dr. Romuelda C. Mañgaser | Photo By: GPC-OPVet | Date: MARCH&APRIL
La Union participants conduct a Slaughterhouse Ante-Mortem Inspection during the 20-day Basic Meat Inspection Training Course conducted by the National Meat Inspection Services at Tebag East, Sta. Barbara, Pangasinan from March 18 to April 12, 2019. The training was conducted to equip the Local Government Units with additional meat inspectors to ensure that meat are properly identified and handled.
Dr. Arvin S. Sobrepeña of the Office of the Provincial Veterinarian, Mr. June Dayao of the Municipality of Santol and Mr. Nolly Garcia of the Municipality of Pugo attended the 20-day Basic Meat Inspection Training Course conducted by the National Meat Inspection Services at Tebag East, Sta. Barbara, Pangasinan from March 18 to April 12, 2019.
The History and Importance of Meat Inspection; Basic Anatomy and Physiology of Food Animals; Pregnancy Diagnosis; Humane Handling of Slaughter Animals; Microbiology; Livestock and Poultry Diseases; Slaughtering Procedures; Ante-mortem and Post-mortem Inspection; Basic Meat Cuts; Environmental Management; Safety in the Workplace, Hygiene and Sanitation; and Laboratory Sample Collection were among the topics of the training. The trainees also did hands-on training on Slaughterhouse Ante-Mortem Inspection, Post-Abbatoir Inspection, Pregnancy Diagnosis and Plant Visit.
The training was conducted to equip the Local Government Units with additional meat inspectors to ensure that meat are properly identified and handled. This is also expected to help in detecting and preventing public health hazards such as food-borne pathogens and chemical contaminants in meat; in verifying compliance with animal welfare standards; and in ensuring that the meat sold in the market is fit for human consumption.
