Previously notifed in N2PHL23, N2PHL24, N3PHL15 and N2PHL147
Licensing Procedures for Meat Importers, Revising the Department of Agriculture AO No.09, Series of 2013
Eligibility
The main rationale of the changes is the harmonization of terminologies in accordance to Republic Act No. 10611 otherwise known as the "Food Safety Act of 2013" that the amended guidelines used the term "license" from "accreditation". Also, to streamline the documentary requirements and procedures in accordance to Republic Act No. 11032 otherwise known as "An Act of Promoting Ease of Doing Business and Efficient Delivery of Government Services, Amending for the Purpose Republic Act No. 9485, otherwise known as the Anti-Red Tape Act of 2007, and for other purposes".
The coverage of this licensing system is HS 02 – Meat and meat preparations, except 02.10 – meat salted, smoked, or in brine.