Article E.

Service Fees for Health Examination

Amount
PARTICULARS
of Fees
1. Laboratory Examination Fees:
Sputum Examination/AFB
Blood Typing
Blood Uric Acid
Blood Urea Nitrogen
CBC
Creatinine
Dengue Duo Test
Dengue NS1
FB
HBsAG
Lipid Profile
Pregnancy Test
RBS
S. Typhi Combo Test
SGOT
SGPT
Stool Examination
Syphilis
Urinalysis
Cholesterol
Dengue Duo Test with NS1
Manual Platelet Count
Manual CBC with Platelet
Manual CBC
Manual Hematocrit with Platelet Count
Manual Hematocrit
Manual Hemoglobin
Occult Blood
Platelet Count
Triglycerides
Others
2. Animal Bite Center ABTC)
DOH medicines supply (free of charge)
CAT I
CAT II
If medicines purchase by LGU with complete Dosage
CAT I
CAT II
3. BMHO Birthing
a. Without PHILHEALTH
Live birth (Newborn Care) including
supplies and expanded Newborn
Screening (NBS)
Normal delivery including supplies
b. With PHILHEALTH
Live birth (Newborn Care) including
supplies and expanded Newborn
 Screening (NBS)
Normal delivery including supplies
c. Expanded Newborn Screening
d. Vaginal repair of lacerations/episiorrhaphy
fee with supplies

4. Family Planning
DMPA injection (every 3 months)
IUD Insertion (12 years expiry)
IUD Removal/Check up
Implant Insertion
Implant Removal
5. Dental Services
Dental Cleaning
Dental Filling
Tooth Extraction Patient living within Buug
Tooth Extraction patient living outside Buug
6. XRAY Services
Fees per film use
7. Out Patient Department (OPD)
Circumcision Fee with supplies
Catherization with Supplies
Cord Dressing with Supplies
Dressing Fee for large wound/abrasions with Supplies
Dressing Fee for small wound/abrasions
Hypodermic/IM Injections with supplies
Intravenous injection with supplies
Ingrown/foreign body removal with supplies
Intubation fee with supplies
Nebulization with supplies
NGT Fee and supplies
Oxygen inhalation per hour for 4 hours with canula Removal
of sutures (using stapler or not)
Suturing of wound for 5 stiches and below with supplies
with minor prep
Suturing of wound for 6 stiches to 10 with supplies and
minor prep
Suturing of wound for 10 stiches and above and minor prep
with supplies

8. Doctor’s Certificates Issuance

Medico Legal Certificates
Medical Certificate
NSVD Certificate or any Certification
9. Sanitary Services
Health Certificate Issuance
Food handler’s Certification
Sanitary Permit Issuance
10. Medical facilities
Labor Room
Ward-Recovery Room
Ward
Rooming-in
Delivery Room
 11. Professional Fee- Birthing
Maternal Care-Physician
Maternal Care-Nurse
Maternal Care-Midwife
12. Professional Fee- Newborn
Newborn Care-Physician
Maternal Care-Nurse
Maternal Care-Midwife

Section 4E.01. Imposition of Fee. – There will be collected a fee of One Hundred Pesos
(P 100.00) from any person who is given a physical examination by the Municipal Health
Officer or his duly authorized representative, as required by existing ordinances.

A fee of One Hundred Pesos (P100.00) shall be collected for each additional copy of
subsequent issuance of a copy of the initial medical certificate issued by the Municipal
Health Officer.

Section 4E.02. Time of Payment. – The fee shall be paid to the Municipal Treasurer
before the physical examination is made and the medical certificate is issued.

Section 4E.03. Administrative Provisions. –

(a) Individuals engaged in an occupation or working in the following establishments are

hereby required to undergo physical and medical examination before they can be
employed and once every six months (6) thereafter.

1. Food establishments - establishments where food or drinks are

manufactured, processed, stored, sold or served.

2. Public swimming or bathing places.

3. Dance schools, dance halls and night clubs - include dance instructors,
hostess, cooks, bartenders, waitresses, etc.

4. Tonsorial and beauty establishments - include employees of barber

shops, beauty parlors, hairdressing and manicuring establishments,
exercise gyms and figure slenderizing saloons, facial centers,
aromatherapy establishments, etc.

5. Massage clinics and sauna bath establishments - include masseurs,

massage clinic/sauna bath attendants, etc.

6. Hotel, motels and apartments, lodging, boarding, or tenement houses,

and condominiums.

(b) Owners, managers or operators of the establishments shall see to it that their
employees who are required to undergo physical and medical examinations have
been issued the necessary medical certificates.

(c) The Municipal Health Officer shall keep a record of physical and other health
examinations conducted, and the copies of medical certificates issued indicating the
name of the applicant, the date and the purpose for which the examination was
made.
Section 4E.04. Penalty. A fine of Two Hundred Fifty Pesos (P 250.00) shall be paid by the
owner, manager or operators of the establishment for each employee found to be without
the necessary medical certificates.

Section 4D.03. Administrative Provisions. –

(a) The Municipal Health Officer or his duly authorized representative shall conduct an
annual inspection of all establishments and buildings, and accessories and houses
for rent, in order to determine their adequacy of ventilation, general sanitary
conditions and propriety for habitation.

(b) The Municipal Health Officer shall require evidence of payment of the fee imposed
herein before he issues the sanitary inspection certificate.

Article I. Charges for Use of Slaughterhouse

Section I.01. Definitions. When used in this Article, the following words, phrases, names
and terms shall be construed to mean:

a. Slaughterhouse – those dressing plants and slaughterhouse that

have adequate facilities and operational procedures that the poultry
dressed and carcasses therein are suitable for sale, local or national.

b. Abattoir or slaughterhouse – premises that are approved and

registered by the controlling authority in which food animals are
slaughtered and dressed for human consumption.

c. Accredit – the power of the National Meat Inspection Service (NMIS)

to give authority to (a) any meat establishment engaged in the
slaughtering operation, preparation, processing, manufacturing,
storing, or canning of meat and meat products for commerce, (b) any
importer, exporter, broker, trader or meat handlers, (c) any person,
firm, corporation as provided of government services such as
independent or third-party service providers, or independent
inspection or audit agencies.

d. Ante- Mortem Inspection – the services in examining the animals

prior to slaughter to select for foo animals those which are adequately
rested and are apparently free from diseases or abnormal conditions;
to isolate for further examination diseased, suspected diseased,
double dead animals suspected abnormal animals, to prevent
contamination of personnel, premises and equipment by an animal
suffering from a disease which is communicable, and to gather
information for post-mortem inspection, diagnosis and judgment of
carcass and offals.

e. Brand – shall mean the mark stamped on the surface of the meat
and meat products or attached as a label showing distinct
 characteristics or information for the main purpose of identification
and traceability; date and time is marked for record purposes.

f. Butcher – refers to a person, employed by either the government

or a private individual, who is responsible for the slaughtering and
dressing of food animals.

g. Capable of use as human food – shall apply to any carcass or

part or product of a carcass or any animal unless it is denatured or
otherwise identified as required by regulations prescribed by the
Secretary to defer its use as human food, or it is naturally by
humans.

h. Carcass – the body of any slaughtered food animal after bleeding

and dressing.

i. Chiller – is equipment used to lower the temperature of the carcass

so as to delay the reproduction of bacteria and to prolong its
freshness.

j. Cleaning – means the removal of objectionable matters.

k. Commerce – meat trade between a municipality, a province within

the Philippine and any place outside thereof.

l. Condemnation – means the examination and judgment of meat

products according to approved protocols by a competent person,
or otherwise determined by the controlling/competent authority, as
being unsafe or unsuitable for human consumption and requiring
appropriate disposal.

m. Contamination – means the direct or the indirect transmission of

diseases to food animal’s personnel, premises and equipment and
of any other objectionable matters to the meat.

n. Deputation – the authority of the NMIS to allow inspectors and

meat control officers employed by the local government units to
perform the duties of an inspector or meat control officer of NMI.

o. Disease or defect – a pathological change or other abnormality.

p. Disinfectant - means the application of hygienically satisfactory

chemicals or physical agents and processes to clean surfaces with
the intention to eliminate micro-organisms.
q. Downer - refers to a crippled or weakened animal unable to stand
or showing abnormal Locomotion that shall be considered "suspect'
animal, excludes animals weakened by ford water intake or Tingal"

r. Emergency Slaughter - means the immediate slaughter of an

animal necessitated by a previous accident (e.g. bone fracture,
danger of suffocation, heat stroke) to prevent continued suffering of
the animal provided that the animal is found fit for slaughter after
thorough ante-mortem examination.

s. Fee - an imposition for the regulation or inspection of an article or

commodity, or a change for proprietary services rendered or for the
use of facility.

t. Fit for human consumption - meat that has passed and

appropriately branded by an inspector as safe and wholesome and
in which no changes due to disease, decomposition or
contamination have subsequently been found.

u. Forced Drinking known locally as “Tingal” - refers to the act of

forcibly administering or introducing water orally to cattle, carabao
or horse for the purpose of increasing gross weight to defraud
consumers regarding real weight and meat quality, is prohibited.

v. Fresh meat - meat that has not yet been treated in any way other
than by modified atmosphere packaging or vacuum packaging to
ensure its preservation except that if it has been subjected only to
refrigeration, it continues to be considered as fresh.

w. Food animal - all domestic animals slaughtered for human

consumption such as but not limited to cattle, carabaos, buffaloes,
horses, sheep, goats, hogs, deer, rabbits, ostrich and poultry.

x. Diplahan Slaughterhouse - refers to the facility, including its

premises, approved and registered by the controlling authority,
owned and operated by the Municipality of Diplahan and used in the
slaughter of animals for human consumption.
y. Health Certificate - a certification in writing, using the prescribed
form, and issued by the Municipal Health Officer to a person after
passing the required physical and medical examinations and
immunizations.
z. Hot meat - refers to the meat from animal and poultry
clandestinely slaughtered and sold to the public; around quarantine,
observation area.
aa. Holding Pen - is a coral used for the large of food animals prior
to slaughter.
bb. Human Slaughter - the slaughter of food animals that shall be
done rapidly and away from public view and must occur with the
least fear, anxiety, pain and distress to the animal.

cc.Inspected and Passed - a condition wherein the carcasses or

parts of carcasses so marked have been inspected and found to be
safe, wholesome and fit for human consumption.

dd. Inspected and Condemned - a condition wherein the

carcasses or parts of carcasses so marked have been inspected and
found to be unsafe, unwholesome and unfit for human consumption.
ee. Inspection - an act by an official inspector to ensure compliance
with rules and regulations including but not limited to humane
handling of slaughter animals, ante and post mortem inspection,
quality assurance program, hygiene and sanitation program good
manufacturing program, sanitation standard operating procedures,
hazard analysis critical control point program, residue control
program on any meat and meat product, meat establishment
facilities, transport vehicles and conveyance.

ff. Meat - refers to the fresh, chilled or frozen edible carcass including
offal derived from food animals.
gg. Meat Broker - any person, firm or corporation engaged in the
business of buying or selling carcasses, parts of carcasses, meat or
meat food products of food animals on commission, or otherwise
negotiating purchases or sales of such articles other than for his
own account or as an employee of another person, firm or
corporation.

hh. Meat Delivery Vehicle - an enclosed conveyance facility used

for the transfer of meat and meat products from one place to
another in a hygienic manner and must be accredited to Meat
Inspection Service.

ii. Meat Establishment – premises such as slaughterhouse, poultry

dressing plant, meat processing plant, cold storage warehouse and
other meat outlets that are approved and registered by the National
Meat Inspection Service in which food animals or meat products are
slaughtered, prepared, processed, handled, packed or stored.

jj. Meat Inspection Certification (MIC) – refers to an official

document issued by the Meat Inspector certifying the
wholesomeness and fitness of meat and meat products for human
consumption and containing all relevant information to identify its
ownership and origin.
kk.Meat Product - any product capable of use as human food which is
made wholly or in part from any meat or other portion of the
carcass of any food animals, exempting products which contain
meat or other portions of such carcasses only in a relatively small
portion or historically have not been considered by consumers as
products of the meat industry, and which are exempted from
definition as a meat product by the Secretary under such conditions
as he may prescribed to assure that the meat or other portions of
such carcasses contained in such product are not adulterated and
that such products are not represented as meat products.

ll. Meat handling - includes slaughter, preparations, inspection,

cutting, chilling, transporting of meat.

mm. “Naric” or “Check boards” - refers to a piece of meat sliced

from the carcass by butchers for the purpose of defrauding the
owner, vendor or dealer.

nn. "Kapon/Kapnan"- An illegal practice of stealing meat and

internal organs of butchered animals.

oo. NMIS – National Meat Inspection Service.

pp. Offal - means the by-products, organs, glands and tissue other
than the meat of the food animal. Such internal organs, in relation
to slaughtered animals, may or may not be edible.

qq. Post Abattoir Inspection - Inspection refers to the inspection

of the meat and offal as they are prepared and transported from the
Municipal Slaughterhouse to the meat markets, and other
distribution centers.

rr. Post Mortem Inspection - means the services in examining the

animal after slaughter to ensure the detection off lesions and
abnormalities and to pass only meat and edible offal fit for food.

ss. Sanitation Inspector - an officer employed by the national,

provincial, city or municipal government, who enforces sanitary
rules, laws and regulations and implements environmental
sanitation activities.

tt. Residue - any foreign substance including metabolites, therapeutic

or prophylactic agents which are objectionable or hazardous to
human health remaining in the meat or meat products as a result of
treatment or accidental exposure.
uu. Safe and wholesome - refers to meat and meat product that
has been passed as fit for human consumption using the criteria
that it (a) will not cause food borne infection or intoxication when
property handled and prepared with respect to the intended use, (b)
does not contain residue in excess of set limits, (c) is free of obvious
contamination, (d) is free of defects that are generally recognized
as objectionable to consumers. (e) has been produced under
adequate hygiene control, and (f) has not been treated with illegal
substances as specified in this ordinance and other related national
legislation.

vv. Quarantine Area - a required feature of a slaughterhouse

where animals are deposited rested, taken care of and inspected
prior to slaughter.

ww. Suspect - an animal suspected of being affected with a disease

or condition which may require its condemnation, in whole or in part
when slaughtered, and is subject to further examination to
determine its disposal
xx. Veterinary Inspector or Meat Control - Officer an inspector
who is professionally qualified as a veterinarian duly appointed by
the NMIS or the local government unit responsible for the
supervision and control of meat hygiene including meat inspection.

Section 1.02. Declaration of Policies. The following are the policies

in the management, administration, supervision, regulation, control,
operation, maintenance and sanitation of the Municipality of
Diplahan Slaughterhouse, to wit:

a. The Municipality of Diplahan shall serve the need of a fast,

efficient and sanitary slaughtering facility, the neighboring
municipalities, and some parts of the country as well.
b. The Municipality of Diplahan Slaughterhouse shall operate
daily.
c. Management is responsible for ensuring that only food
animals are slaughtered in the Diplahan Slaughterhouse,
and that only sound healthy and wholesome meat and
offals are withdrawn and released from it.
d. The management shall see to it that appropriate fees and
charges are assessed and collected for the use of the
govemment facilities and services rendered.
e. Only appointed Meat Inspectors of the Municipality are
authorized to perform meat inspection work.
f. All food animals brought to Diplahan Slaughterhouse and
deposited in the holding pen shall be presumed to be
 slaughtered immediately in the succeeding slaughtering
schedule.
g. No animals shall be slaughtered without having been
subjected to and passed ante mortem inspection, and no
carcass and offals withdrawn and released from the
Municipality of Diplahan Slaughterhouse without having
been subjected to post-mortem inspection and marked
PASSED and issued with Meat Inspection Certificate.
h. The animals are inspected on the day of slaughter and
should be inspected again if they have to stay longer.
i. If the food animals slaughtered are for home consumption,
the carcass and edible offals shall be claimed by the
owners and released to them at Diplahan Slaughterhouse
after payment of all appropriate fees.
j. Infected or diseased meat must be condemned, withdrawn
from the abattoir, disinfected and properly disposed of
(buried) as soon as possible to ensure that it is not sold in
the market and to prevent the spread of diseases.
k. All personnel in the Diplahan Slaughterhouse are required
yearly to take seminars on first aid and training on Good
Manufacturing Practices and Standard Sanitation Operating
Procedures.
l. The color coding of the butchers' uniforms shall be red in
color and be adopted to identify them with their
designated area of work to prevent cross contamination.
m. All personnel and butchers are required yearly to secure
Health Certificate issued by the Municipal Health Officer
and must undergo Food Handling Orientation conducted by
Field Health Services Sanitary Inspector.
n. No meat or edible offals shall be allowed entry into the
meat section of Diplahan Public Market, except those
slaughtered at Diplahan Slaughterhouse and transported
through an NMIS accredited delivery van.
o. The slaughter of any kind of animal for sale or consumption
by the public shall be done only in the Diplahan
Slaughterhouse. Except for large cattle, the slaughter of
animals intended for home consumption must be done
elsewhere; however, the animals slaughtered must not be
sold or offered for sale.
p. All endangered species of animals brought into the
slaughterhouse shall be denied for slaughter and
apprehended immediately and turned over to the
appropriate authority for proper disposal and protection
accorded to all endangered animals.
q. Security, safety, and order at Diplahan Slaughterhouse
should be a basic concern. The management must devise
 and implement methods and measure to ensure maximum
security, safety and order thereat.
r. The Municipal Mayor shall be empowered to enter into a
Memorandum of Agreement with private agency to hire
and manage manpower services, including butchers, to
work in Diplahan Slaughterhouse. The said agency shall
see to it that their manpower including butchers, follow the
NMIS rules all the time, subject to Commission on Audit
regulation/circular
s. The Municipal Government may lease out Diplahan
Slaughterhouse to any interested, qualified, and competent
party provided that the assessment and collection of fees
by the lessee shall be governed by the provisions of Article
Vll of this Ordinance.

Section 1.03. Rules and Regulations. The following regulations shall be

observed at the house, to wit
a. Only Diplahan Slaughterhouse personnel and authorized butchers
are allowed in the slaughtering area
b. No butcher shall enter the premises of the abattoir if there is no
scheduled slaughter of food animals.
c. Wearing of earrings, jewelries and similar objects dangling from
any part of the body is absolutely prohibited while inside the
abattoir premises.
d. During operations, authorized personnel in the slaughterhouse
are required to wear their proper attire and safety devices, as
standardly designed by the LGU.
e. All equipment must be cleaned thoroughly before and after
using.
f. All electrical tools, instruments, and machines shall be detached
or disconnected from the main supply or outlet after all the work
is accomplished.
g. No tethering of animals anywhere in the abattoir premises except
in stockyard or coral or holding pens.
h. No selling of carcasses, meat cuts, viscera and offal inside the
slaughterhouse.
i. No deboning inside the abattoir
j. No use of pointed objects, broken glass, bladed piece of metal
and similar objects in marking animals.
k. No dropping, throwing or hurling of animals from the delivery
truck causing bruises, injury to the limbs and other damages.
l. No washing of delivery trucks inside the abattoir premises
m. Suspected stolen animals brought into Diplahan Slaughterhouse
shall be held and reported to the proper authority immediately.
n. No firearm is allowed in the Diplahan Slaughterhouse building
and compound.
 o. No gambling in whatever form shall be allowed in the
slaughterhouse building and compound.
p. No persons are allowed inside the Diplahan Slaughterhouse
except when they are on educational or observation tour or
otherwise authorized by proper authority.
q. The slaughterhouse building or any portion thereof shall not be
used in as a sleeping or living quarters
r. Smoking and loitering are strictly prohibited in the
slaughterhouse building and compound
s. Drunk intoxicated, and under influence of prohibited drugs
personnel and butcher are prohibited from making entry into the
slaughterhouse compound
t. No immoral acts inside the abattoir
u. No entry of animals into the slaughterhouse shall be allowed
without the necessary and required permits and full payment of
necessary and required fees of the slaughterhouse.
v. Tools/Implements used in non-halal butchering shall not be used
for the halal butcher to maintain the integrity of the halal meat.
w. In the public Market - Halal and Non-halal meats must be
displayed and covered with screen separately.
All carcasses and offals (lamang loob) should be put sealed in
thick cellophane to avoid files and other contaminations with all
markings and brandings the cost of the cellophane.
x. Shall be shouldered by the owner of meat.
y. The cemented pig pen must be kept clean and sanitary at all
limes.
z. The slaughterhouse should be provided with a disinfectant foot
mat to avoid entry of foods and mouth disease of large cattle
other dreadful diseases.

Section 1.04. Operations, Municipal Slaughterhouse building is divided it to

two (2); First Division is intended to operate abattoir and second division
preceding the Muslim bxclusive use for Halal abatory les and regulation
outlined in the preceding section, the Muslim butcher shall observe Section
1.05. Permit to Slaughter Before any food animal is slaughtered for public
consumption, a permit to slaughter shall be secured from the Sanitary Meat
Inspector or his duly representativcon Section 1.06. Requirement for the
Issuance of a Permit for the Slaughter of Large Cattle. Before the issuance of
a permit to slaughter for large cattle, the Municipal Treasurer shall require
the production of the Certificate of ownership of the owner if the said owner
is the applicant or the original Certificate of Ownership and the Certificate of
Transfer showing title in the name of the person applying for the permit if he
is not the onginal owner.