Controls that force processors and butchers to use separate equipment for raw and cooked meats are being sought by the Food Standards Agency (FSA).
The measures are part of the FSA's Food Hygiene Delivery Programme, introduced in the wake of the Pennington inquiry into the South Wales E.coli outbreak in 2005, which identified cross-contamination from raw and cooked meats as a major source of the outbreak. The programme also recommends better hazard analysis critical control point procedures in smaller businesses.
The FSA recognises, however, that smaller firms may object to the additional costs.
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