date:Jun 15, 2012
firm was fined 3,000 with costs of 20,000 for failing to ensure that pig carcasses were chilled immediately in the slaughterhouse at a temperature throughout the meat of not more than 7C.
Speaking at the time public health consultant Peter Hewson told FoodManufacture.co.uk that the FSA was being over zealous in the prosecution of meat firms and, in doing so, wasting public money.
The FSA should be proportionate[to the public health risk]in their actions but this was not proportionate,he added.