As early as the 19th century, a Spanish Royal Decree instituted a meat inspection system in the Philippines. The system called for a record of meat inspection activities and statistics, employing the services of government-appointment meat inspectors or supervisors whose only task was to witness the slaughtering process.
When the Americans came in the early 20th century, the simple Philippine meat inspection service came under the guidance and supervision of the US Federal Meat Inspection Service. A veterinary surgeon under the Public Commissioner of Health conducted the meat inspection. A new system, more advanced, organized, and detailed than the Spanish one, was put in place, adopting the procedures that the Americans used in their own country.
(Source: Manila Bulletin)