Jeremy Hall
Jeremy Hall has been actively campaigning to encourage retailers to adopt new processing measures to reduce the high incidence of campylobacter on fresh chicken. Specifically, the Bernard Matthews technical director has supported new rapid surface chilling technology, which, for about 10p on the price of a chicken, would slash campylobacter contamination levels.
Hall started in the poultry industry after studying at Harper Adams University. He joined a large turkey producer in East Yorkshire and three years later moved to Marks & Spencer. After six years he joined Sovereign Chicken, then Rannoch Foods, before joining Bernard Matthews 15 years ago.
He has played a role in the British Poultry Council technical committee for over 20 years; sits on the British Meat Processors Association technical group; jointly chaired the white meat policy group in the Food Standards Agency (FSA) and now chairs the Campden BRI member interest group for meat and poultry.
Hall has worked on campylobacter research and sat on the FSA campylobacter working group for six years. He is currently a member of the Acting on Campylobacter Together campaign board.