The news is titled, “Phl Can Now Export Processed Meat Products To Japan[1]” (Author Not Named, DA.gov.ph). Now, let us read between the lines.
Why did it take so long?!
ANN says:
Since 2003, the Department of Agriculture (DA), through its National Meat Inspection Service (NMIS), has implemented the mandatory application of the HACCP program in all licensed “Triple A” (AAA) meat establishments. HACCP is a science-based, systematic protocol that identifies hazards and measures for their control to ensure food safety.
After 18 years, the Japanese Ministry of Health, Labor and Welfare (MHLW) certified that the Philippines has passed the Hazard Analysis and Critical Control Point-based (HACCP) hygiene management standards.
That tells us that it takes highly dedicated leadership to implement high standards of performance.
Mr Dar said:
We are pleased that we have successfully hurdled Japan’s stringent food safety and hygiene management standards.
This is definitely a big boost for our livestock producers, and food manufacturers, meat processors and exporters, as we continue to look for market opportunities to jumpstart the country’s economic recovery amid the pandemic.
The HACCP go-ahead is good for PH meat producers, food makers and meat processors all the way to the exporters. During and after the pandemic.
It is also a testament to our commitment in providing safe, healthy and world-class quality food for both domestic and export markets, and Japan is a discriminating market. Thus, we look forward to penetrating more export markets.
Now then, meeting HACCP standards, the Philippines can now start exporting beef, carabeef, pork, chevon, mutton and their by-products to the Land of the Rising Sun. Article 11 of Japan’s Food Sanitation Law provides that only meat products applying HACCP procedures and protocols may be imported into the country.
According to NMIS Director Jocelyn Salvador, before the HACCP thumbs-up was given for processed meat products, Japan only accepted PH chicken meat, mainly used for grilling as “yakitori.” For yakitori, bite-sized pieces of chicken, beef, pork and other meats or fish are put on skewers, which are then grilled and served.
Ms Jocelyn said:
The HACCP certification implies that the systems of certification of the Philippines are (now) at par with global standards. The significance of this move by Tokyo is that they rely upon and trust our systems of certification. This means that if the Philippines certifies certain establishments and meat products, Japan will automatically accept this certification without question.
As of today, there are at least 70 PH meat establishments – including slaughterhouses, meat-cutting plants, poultry dressing plants, and cold storage facilities – that have “AAA” certification from the PH DA NMIS, and the list has been furnished to Japan’s MHLW.
Mr Dar said:
This is a victory, and we are now reaping the rewards of the DA’s continuing efforts to educate Philippine food manufacturers to adhere to global food safety standards.@517
[1]https://www.da.gov.ph/phl-can-now-export-processed-meat-products-to-japan/?fbclid=IwAR23wITaN3Sg5ahokdpPAeTZ49YYEYq5wylbuQW7eR-M_6_C2HKIO7HD4G4
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