Implementation of Meat Inspection Code (Republic Act No. 10536) and Challenges Encountered by Butchers and Meat Inspectors in Calamba City

Abstract

Implementation of the Meat Inspection Code and Compliance with Food Safety are two important factors required to meet the quality of fresh and safe meat produce and satisfy the consumers' desire to serve this fresh meat at their dining table. This has been a long-time struggle for the City Veterinary-Slaughterhouse Management Division since no system has been implemented. The authority whose function is to safeguard the cleanliness and safeness of these produce and maintain the quality of food animal that consumers expect every day for their families. This discussed the problems and concerns that could potentially obstruct achieving the goal of client satisfaction and retention, as well as the relationships between the level of implementation of the meat inspection code and the degree of seriousness of the challenges faced by the butchers and meat inspectors.  A researcher-made questionnaire was utilized in this study. This was used to randomly gather surveys from 64 respondents of butchers and meat inspectors. The Mean, Pearson Product-Moment Correlation, and Four-Point Likert Scale were used to analyze and assess the model. Based on the findings, there was a slight but statistically significant positive correlation between the degree of implementation and the severity of the difficulties faced. Additionally, the study suggested a course of action to create and enhance new methods to support the current program and modernize the system, which will help enhance the quality and condition of meat produced at a slaughterhouse that has received accreditation.