NMIS Western Visayas

NMIS Western Visayas The official page of National Meat Inspection Service - Western Visayas
(NMIS-RTOC VI)

To strengthen compliance with meat safety regulations and promote the proper handling, display, and sale of meat and mea...
11/08/2026

To strengthen compliance with meat safety regulations and promote the proper handling, display, and sale of meat and meat products, the NMIS RTOC VI Enforcement Team, in coordination with the concerned local government authorities, conducted a monitoring activity on August 11, 2026, in Leganes, Iloilo, covering roadside meat stalls and meat vendors in the area.

The monitoring activity was led by Dr. Rogelio P. Noble Jr., Team Leader, together with the NMIS Enforcement Team composed of Mr. Alemar M. Silvederio, Meat Inspector III, Ms. Jesheilou C. Diez, and Mr. Rodel J. Barrios. The team was joined by Mr. Gauden April Hapitan and Ms. Roanne Marie Angelica Celiz of the LGU–Leganes, as well as Mr. Godofredo Jinon Jr. and Mr. Bern Lumampao of the Provincial Veterinary Office.

During the monitoring, the team observed that the Meat Inspection Certificate were properly displayed, and the meat stalls were maintained in a clean and hygienic condition.

The activity was conducted to monitor compliance with existing meat safety laws and regulations and to ensure that meat and meat products being offered to the public are properly handled, displayed, and sold in accordance with established food safety and regulatory standards.

August 6, 2026, the National Meat Inspection Service – Regional Technical Operations Center VI (NMIS RTOC VI) paid a cou...
10/08/2026

August 6, 2026, the National Meat Inspection Service – Regional Technical Operations Center VI (NMIS RTOC VI) paid a courtesy visit to the Hon. Janette Garin-Colada in Guimbal, Iloilo, followed by the conduct of a technical assistance activity focused on strengthening coordination and promoting effective implementation of meat inspection, food safety, and regulatory standards. The engagement provided an opportunity to discuss relevant concerns, share technical guidance, and reinforce the importance of collaboration between NMIS and the local government in safeguarding public health. Through this initiative, NMIS RTOC VI reaffirmed its commitment to providing responsive technical support and fostering strong partnerships with local government units toward ensuring safe, wholesome, and quality meat products for the consuming public.

July 29, 2026, the Regional Advisory Committee for Animal Disease Control and Emergency Western Visayas conducted an eme...
06/08/2026

July 29, 2026, the Regional Advisory Committee for Animal Disease Control and Emergency Western Visayas conducted an emergency special meeting, bringing together representatives from the Department of Agriculture, Bureau of Animal Industry, National Meat Inspection Service, Philippine Coast Guard, Provincial and City veterinarians, LGU and other stakeholders to discuss the current status of ASF surveillance, local executive orders, and directives from national authorities. The participants also addressed issues concerns, culminating in the formulation of recommendations, agreements, and resolutions to strengthen coordination, improve disease prevention and control measures, and protect the livestock industry in Western Visayas.

August 5, 2026, The National Meat Inspection Service RTOC 6 paid a courtesy meeting with Hon. Donnah T. Valdemar of Jami...
06/08/2026

August 5, 2026, The National Meat Inspection Service RTOC 6 paid a courtesy meeting with Hon. Donnah T. Valdemar of Jamindan, Capiz, reaffirming its commitment to strengthening collaboration with local government in promoting food safety, meat quality, and public health. Following the meeting, the NMIS conducted a Technical Assistance activity aimed at enhancing the knowledge and capabilities of local stakeholders on proper meat inspection practices, regulatory compliance, and food safety standards. The activity highlighted the importance of partnership between NMIS and the LGU in ensuring that safe, wholesome, and quality meat products are made available to consumers while supporting the sustainable development of the local livestock and meat industry.

The NMIS Regional Technical Operation Center (RTOC VI) culminated the twenty-day training of nineteen (19) LGU Meat Insp...
05/08/2026

The NMIS Regional Technical Operation Center (RTOC VI) culminated the twenty-day training of nineteen (19) LGU Meat Inspectors (MIO) who completed the 16th Basic Meat Inspection Course (BMIC) on July 31, 2025 held at the NMIS Conference Room, BAI Compound, Doña Pepita Aquino Avenue, Fort San Pedro, Iloilo City.

Graduates from various LGUs across Region VI were recognized for their commitment and perseverance throughout the training, which combines both theoretical learning and hands-on practice, designed to enhance the competence and professionalism of meat inspectors nationwide.

Dr. Rogelio P. Noble, Jr., Supervising Meat Control Officer, on his welcome remarks commended the participants for completing the lectures, discussions, practical exercises, demonstrations, and examinations preparing them for the important work of meat inspection.

Dr. Fernando N. Lontoc, OIC, Executive Director emphasized that completing the Basic Meat Inspection Course is both an opportunity and a challenge. He encouraged the graduates to maximize the knowledge they had acquired and challenged them to become agents of positive change by strengthening meat inspection services, food safety, and regulatory compliance in their respective local government units.

Dr. April B. Chavez, OIC, Regional Technical Director of NMIS RTOC VI, urged the graduates to apply their training and thanked NMIS leaders Dr. Fernando N. Lontoc, Dr. Roberto S. Umali for their support. She also thanked Ms. Marneth Y. Villanueva, from MSDCPD who facilitated the final examination and Dr. Sittie Maleah Fatima M. Macog-Hassan, MSDCPD Head and the resource speakers from government and the meat industry for their vital support to the program’s success.

"We look forward to continuing to work with you in advancing our meat safety programs. Through your support, we can further strengthen our meat safety advocacy, provide technical assistance to improve your slaughterhouses, help ensure the proper implementation of meat vending regulations in your public markets, and collaborate on many other initiatives that promote meat safety and protect public health", says Dr. Chavez.

The ceremony also recognized the participants who demonstrated outstanding academic and practical performance throughout the course. Ms. Ana Marie B. Pulmones of the Provincial Veterinary Office of Iloilo was awarded Top 1 Outstanding Participant, followed by Ms. Shelamie A. Estebal of LGU Batad, Iloilo as Top 2 Outstanding Participant, and Ms. Sarah Jane S. Hembra of LGU Santa Barbara, Iloilo as Top 3 Outstanding Participant.

Ms. Jenny Lee Cambe, RTOC VI-Training Focal in her message remarked that as your batch name GAICA, which also represents each province of Western Visayas- Guimaras, Aklan, Iloilo, Capiz and Antique; that they would hold the line across the region to promote and advocate for safe and quality meat to the consuming public. And to uphold honestly and integrity in the daily conduct of work in meat inspection.

Congratulations to the 16th BMIC graduates, the Batch "G-A-I-C-A" (Guardians of Animals Inspection, Compliance and Assurance). This milestone marks both the completion of your training and the start of your crucial role in safeguarding meat safety and public health.

The fourth week of the Basic Meat Inspection Course (BMIC) provided a dynamic blend of field exposure and practical eval...
31/07/2026

The fourth week of the Basic Meat Inspection Course (BMIC) provided a dynamic blend of field exposure and practical evaluation, allowing participants to deepen their understanding of cold storage operations, retail meat inspection, and animal anatomy and physiology.

The week began with a visit at PP Poultry Dresser located at Jibao-an, Pavia, Iloilo. This site visit allowed them to gain firsthand insight into the operations of a poultry business, from handling live birds to observing their facilities and supply chain processes.

On the second day, the class conducted actual monitoring and surveillance of meat sections in Iloilo City wet supermarkets with the collaboration of Iloilo City Local Economic Enterprise Office (LEEO). They checked for proper labeling, storage temperature, meat handling practices, sanitation, and compliance with existing meat inspection standards.

The third day was dedicated to the Moving Examination, a practical assessment focused on identification of animal parts understanding the functions of different organs and structures and recognizing signs of inflammation and common pathological conditions. This assessment tested the participants’ observational and diagnostic skills, which are vital in making accurate judgments during meat inspection.


National Meat Inspection Service

To strengthen compliance with meat safety laws and promote the proper handling, display, and sale of meat and meat produ...
30/07/2026

To strengthen compliance with meat safety laws and promote the proper handling, display, and sale of meat and meat products, the NMIS RTOC VI Enforcement Team, in coordination with the Iloilo City Local Economic Enterprise Office, conducted a strike operation at roadside meat stalls and meat stalls along San Juan, Molo, Iloilo City and Calumpang in Molo, Iloilo City, on July 28, 2026.

The operation was led by Dr. Rogelio P. Noble, Jr., Supervising Meat Control Officer, together with Mr. Eugene Mark S. Taclas, Meat Inspector III, and the NMIS RTOC VI Enforcement Team composed of Mr. Alemar M. Silvederio, Meat Inspector III and Mr. Rodel J. Barrios together with Mr. Niel Escultero and Ms. Cristy Suarez, Meat Inspector of Iloilo City Local Economic Enterprise Office (LEEO).

During the operation, the team documented several violations, including unsanitary selling conditions, meat products exhibiting signs of deterioration, and the sale of undocumented meat. Notices of Violation (NOVs) were issued to non-compliant vendors, while a total of 11.6 kilograms of pork cut-ups and 1.7 kilograms of chicken cuts were confiscated.

The operation highlighted the importance of strict compliance with meat safety regulations by ensuring the display of valid Meat Inspection Certificates (MICs), maintaining proper hygiene and sanitation standards, and offering only documented and properly inspected meat products for sale. These measures are essential in protecting public health and ensuring consumer safety.

The third week of the Basic Meat Inspection Course was a productive and insightful experience for the participants as th...
30/07/2026

The third week of the Basic Meat Inspection Course was a productive and insightful experience for the participants as they engaged in a series of educational site visits to key facilities in the meat and poultry industry. These visits provided them with a deeper understanding of proper slaughtering practices, poultry operations, and cold storage management.

The first day commenced with a visit to Absolut Cold Chain Logistics Inc. and Everest Cold Storage Inc. a cold storage facility. Here, they observed how meat and poultry products are stored in temperature-controlled environments to maintain freshness and prevent spoilage. They learned about the logistics involved in cold chain management, the importance of maintaining consistent temperatures, and how proper storage plays a crucial role in food safety and extending product shelf life.

On the second day, the group visited San Miguel Slaughterhouse. During this visit, the participants observed proper slaughtering procedures and the implementation of sanitary protocols in handling livestock. They also had the opportunity to witness the demonstration of various animal body parts, enhancing their knowledge. This hands-on exposure emphasized the importance of humane slaughtering methods and strict hygiene standards to ensure food safety and quality.

On the Third day, the group visited Cal’s Poultry Supply Corporation located at Roxas City, Capiz. This site visit allowed them to gain firsthand insight into the operations of a poultry business, from handling live birds to observing their facilities and supply chain processes.

To conclude the week, the participants toured to Kalibo Slaughterhouse, a Double A accredited facility. This accreditation signifies that the slaughterhouse meets higher standards of quality and sanitation set by regulatory bodies. The participants observed more advanced slaughtering processes and facility management practices that ensure safe and high-quality meat production.


National Meat Inspection Service

30/07/2026

𝐍𝐌𝐈𝐒 𝐔𝐧𝐝𝐞𝐫𝐠𝐨𝐞𝐬 𝐒𝐭𝐚𝐠𝐞 𝟐 𝐑𝐞-𝐀𝐮𝐝𝐢𝐭 𝐒𝐮𝐫𝐯𝐞𝐢𝐥𝐥𝐚𝐧𝐜𝐞 𝐟𝐨𝐫 𝐈𝐒𝐎 𝟗𝟎𝟎𝟏:𝟐𝟎𝟏𝟓 𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐌𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭 𝐒𝐲𝐬𝐭𝐞𝐦

July 28- 30, 2026, the National Meat Inspection Service (NMIS) is undergoing its Stage 2 Re-Audit Surveillance for ISO 9001:2015 with W3 Solutionz.

The three-day surveillance audit aims to evaluate the continued conformity, effectiveness, and implementation of the Agency's Quality Management System (QMS) against the requirements of the ISO 9001:2015 international standard. It also serves to ensure that NMIS consistently delivers quality services while fostering a culture of continual improvement, operational excellence, and customer satisfaction.

As NMIS continues to pursue excellence in public service, the successful completion of this surveillance audit will reinforce the Agency's commitment to maintaining a robust Quality Management System aligned with internationally recognized best practices.

July 22, 2026, the National Meat Inspection Service (NMIS) conducted a technical assistance activity in Barbaza, Antique...
27/07/2026

July 22, 2026, the National Meat Inspection Service (NMIS) conducted a technical assistance activity in Barbaza, Antique to provide guidance and support in strengthening local meat inspection services. The activity aimed to enhance coordination with local stakeholders and promote compliance with meat safety, hygiene, and regulatory standards to ensure the provision of safe and quality meat products.

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