A food safety inspector who visited John Tudor & Son five times in 2005 told the E. coli inquiry in Wales today that although a single vac-pac machine was being used for cooked and raw meat, the business did not pose "an imminent risk" to human health.

Media Wales reported that Angela Coles, a Bridgend Council environmental health officer said she took on "face value" explanations from the company’s manager Celyn Williams about training and how the vacuum-packaging machine would be cleaned between being used for cooked and raw meats.

James Eadie, the inquiry’s lead counsel, also questioned Amy Lewis, a senior environmental health officer at Bridgend Council, about holding temperatures after cooking gammon, which exceeded Tudor’s own HACCP plan, stating,

"Is it inconceivable that you would have asked about temperatures, found out it was non-compliant with a crucial step in the HACCP plan and then made no record or note of it? You didn’t pick this up?"

Ms Lewis replied, "I don’t recall."

The inquiry also heard that E. coli butcher William Tudor was granted his first butcher’s licence despite not possessing a relevant food safety certificate; instead he passed a 26-question test, set by senior Bridgend Council environmental health officers in 2001.