Lisahally based Foyle Proteins, part of the Foyle Food Group which employs more than 750 people across five North West plants, processes animal parts discarded during the slaughter process.
The company, ranked among the Province's top 100 businesses and which was recognised by the Community Awards for Excellence in July, processes in the region of 180,000 cattle and 450,000 lamb per year.
But smells emanating from the Lisahally plant have long been a source of consternation for residents of nearby Strathfoyle.
Last month the Sentinel reported on resident's environmental concerns arising from the wealth of industry in the area.
Now, Foyle Proteins has confirmed it was twice in breach of guidelines set down by the government's watchdog the Industrial Pollution and Radiochemical Inspectorate (IPRI) during the summer.
The company was first served with an enforcement notice on May 20. A further notice was served in June.
Both relate to delays in the processing of waste products - a tankful of animal blood and almost 13,000 kilos of frozen sausages earmarked for disposal.
Managing Director Nigel McIlwaine said both notices arose from unexpected circumstances.
He said the first notice was served after a late change in.the production schedule.
"The initial plan was that abattoir production would take place at Foyle Meats each day week commencing May 12 2008 with the exception of Wednesday May 14.
"Foyle Proteins collect blood daily from Foyle Meats as per their processing licence, however, due to a change to proposed production planning late on Tuesday afternoon May 13, production did occur on May 14.
"This change in production planning, resulted in blood produced on Wednesday 14 not being collected until the following afternoon."
He said communication between the two factories had been reviewed and a new documentation system implemented.
In the second instance Foyle Proteins failed to process 12,900 kilos of frozen sausages received on May 28 within 24 hours of their receipt for disposal.
Mr McIlwaine said the delay would have had little environmental impact as the sausages were still in a frozen state when received at Foyle proteins.
"Due to these individually wrapped sausages being frozen, it took approximately 24 hours to remove their plastic wrappers by hand – a long and arduous task," he said.
The Foyle Food group is one of eight companies to fall under the auspices of the IPRI in Londonderry.