CALAMBA CITY, Laguna (PIA) -- As the holiday season approaches, the National Meat Inspection Service (NMIS) IV-A is once again reminding the public to prioritize the purchase of safe and high-quality meat products.

During an episode of the Philippine Information Agency’s online program "Sulong Calabarzon," Dr. Fernando N. Lontoc, the Regional Technical Director of NMIS Calabarzon, emphasized the agency's continuous efforts to ensure consumer health and safety.

One of NMIS's key initiatives involves conducting information drives and providing training for Local Government Units (LGUs) to enhance their monitoring and issuance of permits for the production, transportation, and sale of meat products.

"I personally make an effort to meet with local chief executives, especially when I have a training to conduct, to share my expertise with the meat inspectors," said Lontoc.

NMIS also grants accreditation to slaughterhouses and encourages LGUs to collaborate in closely monitoring the management and operations of these facilities.

Lontoc explained: "In the past, it was solely NMIS's responsibility to conduct inspections and regulate the movement of meat. However, the national government cannot handle this alone; we need the assistance of local government because they have enough personnel at the local level."

When purchasing local meat products, Lontoc reminded consumers to check for an NMIS Meat Inspection Certificate, which serves as proof that the meat products have undergone appropriate handling processes and comply with food safety standards.

He also urged consumers to use their senses to check the meat's smell, color, and appearance.

"Let's make it a habit to always look for the mark of inspection and the corresponding certificate. When there is a certificate, we can verify if it is from an accredited Double A establishment. In addition to using our senses to check for nice color and freshness, we should also ensure there is no unpleasant smell," Lontoc advised.

Lontoc further emphasized the importance of proper storage for frozen meat, which some consumers opt for due to its relatively cheaper price. He cautioned the public to thoroughly inspect frozen meat products before purchasing and consuming them.

"We have specific requirements for selling frozen meat products. Frozen meat should be stored at temperatures between 0 to -18 degrees Celsius, while thawed meat should be kept between 0 to 5 degrees Celsius," he stated.

Lontoc assured the public that there will be an ample supply of meat products in the Calabarzon region as the holiday season approaches.

"I believe the supply of pork will remain sufficient. Currently, prices are lower compared to before, which indicates an abundant supply," Lontoc explained. (CO/PIA-4A)