0:00:02 > 0:00:06Did you know, there are 600,000 places selling food in the UK?
0:00:06 > 0:00:10That's hotels, pubs, bars, restaurants, supermarkets
0:00:10 > 0:00:11and market stalls.
0:00:11 > 0:00:15And here's another fact for you - there are only 3,000 people
0:00:15 > 0:00:18responsible for making sure that they're clean and safe.
0:00:18 > 0:00:21So, for every one of them, there are 200 food outlets.
0:00:21 > 0:00:24No wonder those Food Inspectors are busy.
0:00:24 > 0:00:27And throughout this series, we're with them
0:00:27 > 0:00:30as they leave no cupboard unopened...
0:00:30 > 0:00:32You've got insect legs in there.
0:00:32 > 0:00:35..and no shelf unchecked.
0:00:35 > 0:00:38You're selling fake wine to members of the public.
0:00:38 > 0:00:42We'll be there as they take on the businesses that flout the rules.
0:00:42 > 0:00:45We're off here, and you can go to hell.
0:00:45 > 0:00:49And we'll be revealing the invisible risks you face every time
0:00:49 > 0:00:51you eat out.
0:00:51 > 0:00:54You're exposing your customers to get food poisoning.
0:01:06 > 0:01:08'This week I'm down on the farm,
0:01:08 > 0:01:11'discovering how infected milk and meat
0:01:11 > 0:01:13'could end up on your table.'
0:01:13 > 0:01:15This animal shouldn't be on this farm
0:01:15 > 0:01:17so we need to know what's happened.
0:01:17 > 0:01:20And we call in at this road-side food stop,
0:01:20 > 0:01:23although YOU may want to keep on driving.
0:01:24 > 0:01:26Those are mouse droppings again.
0:01:26 > 0:01:30'I'm in the lab, looking at our bacteria of the week.'
0:01:30 > 0:01:34In the right conditions it can spread like wildfire.
0:01:34 > 0:01:38'And I'll discover how to avoid food poisoning at your party,
0:01:38 > 0:01:40'with my special guest.'
0:01:40 > 0:01:42He's a food inspector.
0:01:42 > 0:01:44Great!
0:01:48 > 0:01:53The average British family spends over £50 a week on food,
0:01:53 > 0:01:57the majority of it spent in supermarkets, but do you really know
0:01:57 > 0:02:01where your food comes from and whether it's safe to eat?
0:02:05 > 0:02:09Food fraud is big business, and whether it's buying eggs that aren't
0:02:09 > 0:02:13quite as organic as you thought, or prime Scottish beef which is
0:02:13 > 0:02:18just old mince, it usually involves not getting what you paid for.
0:02:19 > 0:02:22But here's a thing - a food fraud that could
0:02:22 > 0:02:24result in you becoming ill.
0:02:24 > 0:02:28It starts on the farm and could end up with
0:02:28 > 0:02:33you or your kids eating diseased meat or drinking infected milk.
0:02:33 > 0:02:36It's called "cow clocking",
0:02:36 > 0:02:40and I'm about to meet part of the team trying to stop it.
0:02:40 > 0:02:42- Hi, guys, how are you doing? - Hi, pleased to meet you.
0:02:45 > 0:02:47So, Steph, cow clocking.
0:02:47 > 0:02:49I mean, I'm interested already. The name's great.
0:02:49 > 0:02:52Where we're going today, we've reason to believe
0:02:52 > 0:02:55there's problems with cattle identification, and cow clocking
0:02:55 > 0:02:58is, basically, we think the identity of an animal is being switched.
0:02:58 > 0:03:02So why should I care if cows are being confused?
0:03:02 > 0:03:04Well, ultimately, that animal is a live animal
0:03:04 > 0:03:07and at some point is likely to end up on our dinner plates.
0:03:07 > 0:03:09Come on, we better go.
0:03:09 > 0:03:12'Tuberculosis is on the rise in the UK.
0:03:12 > 0:03:17'Last year, 25,000 cattle had to be destroyed because of the disease.
0:03:17 > 0:03:20'And that's where cow clocking comes in.
0:03:20 > 0:03:24'If the diseased cow is valuable, the farmer sends a less valuable one
0:03:24 > 0:03:27'to slaughter, leaving the infected animal in the field
0:03:27 > 0:03:30'and headed for your dinner table.'
0:03:30 > 0:03:35Sadly, it's one or two individuals but those people are effectively
0:03:35 > 0:03:38compromising the food chain in relation to tuberculosis
0:03:38 > 0:03:41and that stems from, either a very good producer giving
0:03:41 > 0:03:43a lot of milk, or the animal, if it's a beef animal,
0:03:43 > 0:03:45is worth a lot of money.
0:03:47 > 0:03:50This is a surprise visit to a Staffordshire farm.
0:03:50 > 0:03:53The inspectors believe there are more cattle on this farm
0:03:53 > 0:03:55than have been declared.
0:03:55 > 0:03:58It could be an innocent mistake, or something more serious.
0:04:00 > 0:04:03What are you mixing up there, what's going on?
0:04:03 > 0:04:06- This is disinfectant, which is suitable for TB.- Right, OK.
0:04:06 > 0:04:09'With tens of thousands of cows testing
0:04:09 > 0:04:14'positive for tuberculosis each year, stopping infected milk
0:04:14 > 0:04:18'and meat ending up in your shopping basket is a massive task.
0:04:22 > 0:04:26'To help the animal health team, every cow on every farm has
0:04:26 > 0:04:30'an ear tag stamped with a unique identification number.'
0:04:30 > 0:04:33- 165-363.- Correct.
0:04:33 > 0:04:38'The team can check these numbers against a national database.'
0:04:38 > 0:04:41- 101-002.- Yep.
0:04:41 > 0:04:44'And the farmer, Michael Fenton, explains to me
0:04:44 > 0:04:47'why they are all worth recording.'
0:04:47 > 0:04:51Each one of those animals in there today has a real value for you.
0:04:51 > 0:04:53- Yeah.- How much on average are we talking?
0:04:53 > 0:04:57A freshly calved cow is making £1,500 to £2,000 nowadays
0:04:57 > 0:04:59cos there's a shortage of them all over the country.
0:04:59 > 0:05:03The guys coming along totally out of the blue, is that all right for you?
0:05:03 > 0:05:05I don't mind them coming, they're always here to help us
0:05:05 > 0:05:07when we've had trouble in the past.
0:05:07 > 0:05:11200-474 and 200-131.
0:05:11 > 0:05:14The farmer's happy to cooperate with the officers,
0:05:14 > 0:05:20but midway through their checking operation something doesn't add up.
0:05:20 > 0:05:23Right, she's not on there. Right.
0:05:25 > 0:05:27What's just gone through is a green-cross cow,
0:05:27 > 0:05:32and a green-cross cow, they put a green cross on it because they can't
0:05:32 > 0:05:36quite work out why it's not on the list, bit of a discrepancy there.
0:05:36 > 0:05:39As far as we are aware, this animal shouldn't be on this farm
0:05:39 > 0:05:41so we need to know what has happened
0:05:41 > 0:05:44and why it hasn't been reported as being on this farm.
0:05:44 > 0:05:47Whether it is actually that animal it says it is.
0:05:47 > 0:05:49It's 100-862.
0:05:50 > 0:05:54'Checking over 100 cows is painstaking work,
0:05:54 > 0:05:57'but it's kept us largely free from tuberculosis,
0:05:57 > 0:06:01'a potentially lethal disease which attacks the lungs.'
0:06:02 > 0:06:04Another mystery cow.
0:06:05 > 0:06:10'And there are also cows that should be on the farm but aren't.'
0:06:10 > 0:06:13What I don't understand is that there are loads of gaps.
0:06:13 > 0:06:16This has to be done so that we can find out where these
0:06:16 > 0:06:19animals are so that if they are dead, if they've moved off the farm,
0:06:19 > 0:06:23we can update the records, make sure that we've got traceability.
0:06:23 > 0:06:28In all, Stephanie and her team have uncovered 28 suspicious cattle.
0:06:29 > 0:06:31If they find even one cow has been clocked,
0:06:31 > 0:06:34the farmer could face a criminal prosecution.
0:06:34 > 0:06:38Can you understand why some farmers would be tempted to switch them?
0:06:38 > 0:06:40Mmm. It seems to be always the good ones that end up
0:06:40 > 0:06:43getting it and going, that seems to be the trouble.
0:06:43 > 0:06:46- You get compensated for that? - Yes, you get compensated,
0:06:46 > 0:06:48but it's not as much as it costs to buy a new one.
0:06:48 > 0:06:50We'll find out later
0:06:50 > 0:06:53if the farmer's putting his profits ahead of our health.
0:07:05 > 0:07:08Now, we all like a celebration, a gathering of friends
0:07:08 > 0:07:11for a good old-fashioned knees-up, but did you know that
0:07:11 > 0:07:15nearly 90% of all domestic food poisoning cases happen at parties?
0:07:15 > 0:07:19Mass catering or reheating of pre-prepared food can be really
0:07:19 > 0:07:21dangerous, and if it's not done properly,
0:07:21 > 0:07:25you can wake up the next morning with more than just a hangover.
0:07:25 > 0:07:26Hello!
0:07:26 > 0:07:29Here in High Wycombe, Justine Jackson is cooking for her
0:07:29 > 0:07:34Hollywood party and I'm about to gatecrash.
0:07:34 > 0:07:36I promise you, this is how I am.
0:07:36 > 0:07:39So, how do you have a knees-up without poisoning your friends?
0:07:39 > 0:07:44To explain all, I've brought along a very special guest.
0:07:53 > 0:07:56'Food Inspector Ben Milligan and I
0:07:56 > 0:07:59'are not here to party - we've got work to do.'
0:07:59 > 0:08:04- Hello, are you Justine? - I am, yes.- I'm Chris.- Hi, Chris.
0:08:04 > 0:08:07- Nice to meet you. This is Ben. - Hi, nice to meet you.
0:08:07 > 0:08:12- We've got a little surprise for you. He's a food inspector.- Great!
0:08:12 > 0:08:16We want to make sure that you're not going to poison any of your guests.
0:08:16 > 0:08:19Oh, that's fabulous. I won't.
0:08:19 > 0:08:21I like your confidence, Justine.
0:08:21 > 0:08:23I wonder how long it'll last?
0:08:25 > 0:08:28- So let's get this right, you're cooking for 37?- Yep.
0:08:28 > 0:08:31- Have you ever cooked for this sort of numbers before?- No.
0:08:31 > 0:08:35I've cheated before. Just got it all in.
0:08:35 > 0:08:39- Alarm bells start ringing now? - Some little ones in the background.
0:08:44 > 0:08:49'The kitchen is spick-and-span, but 40% of party poisoning is down to
0:08:49 > 0:08:54'bad food storage, and now Ben is making a beeline for the fridge.'
0:08:54 > 0:08:57This is my favourite part - the fridge inspection.
0:08:57 > 0:09:01I love to look at your face going, "Ohh!" What do we reckon?
0:09:01 > 0:09:03Well, it's pretty organised.
0:09:03 > 0:09:06There's no raw meats at the top, dripping on everything
0:09:06 > 0:09:08so I'm quite happy with that.
0:09:08 > 0:09:09It says it's at four degrees.
0:09:09 > 0:09:12That'll be the air temperature but that's not necessarily
0:09:12 > 0:09:15the product temperature, so the product might be a different
0:09:15 > 0:09:20temperature and especially when you've got such a full fridge.
0:09:21 > 0:09:25Take a tip from Justine and keep raw meat at the bottom of your
0:09:25 > 0:09:30fridge to avoid cross contamination, and make sure everything is kept
0:09:30 > 0:09:32between zero and five degrees,
0:09:32 > 0:09:35and if your fridge is full of party food, beware.
0:09:35 > 0:09:37As you can see at the top here,
0:09:37 > 0:09:41you've got a fan in there at the back so you need a good
0:09:41 > 0:09:46circulation of the air, so if that's in front of that like it was, there
0:09:46 > 0:09:48is a potential that this stuff might not
0:09:48 > 0:09:50- be at the four degrees that it says it is.- OK.
0:09:50 > 0:09:56If we just check it quickly - that's the chicken - it's at eight degrees.
0:09:56 > 0:10:00It is warmer than what it says there.
0:10:01 > 0:10:04If Justine's chicken had stayed at this temperature
0:10:04 > 0:10:08for more than 4 hours, it could have contained some dangerous
0:10:08 > 0:10:10levels of food poisoning bacteria.
0:10:10 > 0:10:14And if toxins are present, that's bacteria faeces to you and me,
0:10:14 > 0:10:19even reheating the food won't destroy them.
0:10:19 > 0:10:23'And if the host doesn't poison you, one of the other guests might.
0:10:23 > 0:10:25'A third of men admit to not washing their hands
0:10:25 > 0:10:27'after going to the toilet.
0:10:27 > 0:10:29'A grim statistic and could mean
0:10:29 > 0:10:32'that a party is one big germ exchange.
0:10:32 > 0:10:36'Cue Ben and tonight's guinea pig, Jo,
0:10:36 > 0:10:38you've got it, Dorothy from the Wizard of Oz.
0:10:38 > 0:10:42OK, Jo, what I've got here is a special powder and I'm going
0:10:42 > 0:10:46to put it on your hands and you'll just act as you normally will
0:10:46 > 0:10:50round the kitchen, we'll come back to you in about 15 minutes.
0:10:50 > 0:10:51OK.
0:10:51 > 0:10:53'Start the clock.
0:10:53 > 0:10:58'Imagine the powder is bacteria left on your hands after a trip
0:10:58 > 0:11:02'to the toilet. Let's see how those germs spread.
0:11:04 > 0:11:08'OK, so she's spent some time in the kitchen doing a bit of cooking...
0:11:08 > 0:11:10'of course, and a bit of drinking...
0:11:10 > 0:11:12'and a lot of chatting.
0:11:12 > 0:11:15'Let's see where those hands have been.'
0:11:15 > 0:11:17Three, two, one, lights off.
0:11:17 > 0:11:22If you're not washing your hands properly, this will show us
0:11:22 > 0:11:25- how you can transfer things if you don't wash.- OK.
0:11:25 > 0:11:28The powder glows under ultraviolet light,
0:11:28 > 0:11:30so where has the bacteria spread first?
0:11:30 > 0:11:33I noticed you scratching the side of your head.
0:11:33 > 0:11:35SHE LAUGHS
0:11:35 > 0:11:37Obviously you've come over here
0:11:37 > 0:11:39to wash your hands, you then turned the tap back off,
0:11:39 > 0:11:44so what you should really do is give the taps a little wash.
0:11:44 > 0:11:47So, Jo's sharing it with whoever wants the next drink.
0:11:47 > 0:11:49We've got fingerprints.
0:11:49 > 0:11:51The next person who tries to pour a glass
0:11:51 > 0:11:56is going to pick up a bottle that's got bacteria on.
0:11:56 > 0:11:59'And 15 minutes later, the bacteria is in your mouth.'
0:11:59 > 0:12:02- This is why I tell people don't bite your nails.- Yes.
0:12:02 > 0:12:06- You don't want to have your fingers in your mouth.- Yeah, it's amazing.
0:12:08 > 0:12:12So, if you're cooking for very large numbers,
0:12:12 > 0:12:15there are a few of Ben's rules worth following.
0:12:17 > 0:12:21Keep food in the fridge as long as possible before serving.
0:12:21 > 0:12:25Don't overfill your fridge, and keep the fan uncovered.
0:12:25 > 0:12:28And finally, store leftover food in clean covered containers
0:12:28 > 0:12:30in the fridge and eat within 48 hours.
0:12:34 > 0:12:37The roadside cafe found in lay-bys up and down the country
0:12:37 > 0:12:39is a great British favourite,
0:12:39 > 0:12:43both with hungry truckers and desperate television presenters.
0:12:43 > 0:12:47Having my break - a legal requirement. Having some food
0:12:47 > 0:12:48and then back to work.
0:12:48 > 0:12:50Today we're near Wolverhampton,
0:12:50 > 0:12:53if you couldn't tell. This one is about to be inspected by one of
0:12:53 > 0:12:58South Staffordshire's most stringent inspectors - Mike Sullivan.
0:12:58 > 0:13:01We're on our way to the Bread Bin where earlier this year
0:13:01 > 0:13:05we found extensive mouse droppings on the vehicle.
0:13:05 > 0:13:08It was evident immediately that the proprietor was still serving
0:13:08 > 0:13:10customers as normal.
0:13:14 > 0:13:18This van is just off the M6 and Michael Bromley
0:13:18 > 0:13:21has owned it for five years.
0:13:21 > 0:13:26Hi, Mr Bromley, are you all right? We're here for your food inspection.
0:13:26 > 0:13:29Since his recent mouse problem, the inspectors have become
0:13:29 > 0:13:32another group of unwanted regulars.
0:13:32 > 0:13:34They come round probably twice a year
0:13:34 > 0:13:38and I feel very intimidated with them, very intimidated, yes.
0:13:39 > 0:13:41They've never got a good word for you.
0:13:41 > 0:13:45It don't matter how much you try, they've not got a good word for you.
0:13:45 > 0:13:48OK, it's not much more than a hut on wheels,
0:13:48 > 0:13:50but road-side cafes must meet
0:13:50 > 0:13:54the same hygiene standards as the most swanky restaurant and expect
0:13:54 > 0:13:56the same scrutiny from investigators.
0:13:56 > 0:13:58That means getting stuck in.
0:13:58 > 0:14:00I'm looking for any signs of pests.
0:14:04 > 0:14:10See that - those are mouse droppings again,
0:14:10 > 0:14:13and you can see the Yellow Pages has been stored in here,
0:14:13 > 0:14:21that's been chewed so there's evidence of mice on the premises.
0:14:21 > 0:14:25You wouldn't want to be eating a sandwich if you'd just seen that.
0:14:29 > 0:14:31No.
0:14:31 > 0:14:34There's confusion over how old the droppings are.
0:14:34 > 0:14:36Mike suspects they may be new.
0:14:36 > 0:14:40Mr Bromley says they are old ones from the previous inspection.
0:14:40 > 0:14:42I'm not sure which is worse.
0:14:42 > 0:14:45Can you leave that there for me, please, Mr Bromley?
0:14:45 > 0:14:48That was from the last visit, it's never moved.
0:14:48 > 0:14:52The owner is happy with standards here
0:14:52 > 0:14:56and so it seems are his customers.
0:14:56 > 0:14:59I come to the estate about three times a week
0:14:59 > 0:15:02and I normally pop in here if he's open.
0:15:02 > 0:15:04Just bear with me a minute.
0:15:04 > 0:15:07Service is spot on and the food is as good,
0:15:07 > 0:15:09if not better, than anywhere.
0:15:09 > 0:15:11I'm just at the Bread Bin...
0:15:11 > 0:15:14Up till now, this has just been a spot check
0:15:14 > 0:15:18but Mike now escalates it to a full-scale inspection
0:15:18 > 0:15:20and calls in his boss for help.
0:15:20 > 0:15:24Unleash Jasmin! She's familiar with the hygiene issues at the Bread Bin
0:15:24 > 0:15:27but she has dealt with bigger problems elsewhere.
0:15:27 > 0:15:32I've had a case of a dead mouse in a milk bottle.
0:15:34 > 0:15:36And it was one of these
0:15:36 > 0:15:38sterilised milk bottles,
0:15:38 > 0:15:41so once it died the cleaning process didn't pick it up
0:15:41 > 0:15:45and the controls that the dairy had didn't pick it up.
0:15:45 > 0:15:48The mouse basically stayed in the bottle with the milk
0:15:48 > 0:15:52and the top sealed on top.
0:15:56 > 0:15:58Seems to be a dropping there.
0:15:58 > 0:16:03Back at the van, Mike's forensic inspection is in full swing.
0:16:03 > 0:16:05It's just...
0:16:05 > 0:16:08They just keep on your back all the time, you know.
0:16:08 > 0:16:10You can't get on with what you're doing.
0:16:10 > 0:16:15I mean, you'd have a sandwich off here, I guarantee you would.
0:16:15 > 0:16:19If you came here, you'd have a sandwich and you'd enjoy it.
0:16:19 > 0:16:25- Hello, Mr Bromley. You OK? - Not really, not really.
0:16:28 > 0:16:31This is the box, I pulled it out to have a look.
0:16:32 > 0:16:37Mouse droppings in there. There's quite a lot, isn't there?
0:16:37 > 0:16:39Yellow Pages is all chewed.
0:16:39 > 0:16:43Further inspection shows that Mr Bromley doesn't have a new
0:16:43 > 0:16:48infestation, but he needs to clear the old droppings.
0:16:48 > 0:16:50Then they find another pressing problem.
0:16:50 > 0:16:53He's got no hot water as his urn has broken down.
0:16:53 > 0:16:57You should have hot running water.
0:16:57 > 0:17:01Excuse me, has anybody got any money to replace this? Because I haven't.
0:17:01 > 0:17:04We'll have to serve a notice for you to provide hot water.
0:17:04 > 0:17:08- Even though I use the kettle? - You need hot running water.
0:17:08 > 0:17:10You need a regular supply to the sink.
0:17:11 > 0:17:15If you can't get it repaired, you need to get it replaced.
0:17:15 > 0:17:19So I can actually be closed through not having running hot water?
0:17:19 > 0:17:22If it's not replaced then we'll be looking at serving a notice
0:17:22 > 0:17:25so you do need to do that.
0:17:26 > 0:17:31At the moment, it's just a verbal warning, but if Mr Bromley's got
0:17:31 > 0:17:34no hot water when the inspectors return in a week,
0:17:34 > 0:17:35he could face closure.
0:17:41 > 0:17:46Every business selling food, by law, needs to be registered and receive
0:17:46 > 0:17:50regular visits from inspectors, and if you own one in Kettering in
0:17:50 > 0:17:53Northamptonshire, you have to expect a knock on the door
0:17:53 > 0:17:55from Eleni Vasilopoulou.
0:17:55 > 0:17:58A cremated chicken wing!
0:17:58 > 0:18:01I think cleaning as they go along is the answer to this.
0:18:01 > 0:18:03Standards are not good.
0:18:06 > 0:18:08Eleni's a former Chef, so comes down hard
0:18:08 > 0:18:10on anyone not playing by the rules.
0:18:10 > 0:18:13But after nine years in the job,
0:18:13 > 0:18:16she's toned down her approach...a bit.
0:18:17 > 0:18:20I tend to take quite a few breaths before I go into premises
0:18:20 > 0:18:24nowadays and not pounce on people.
0:18:24 > 0:18:27I've never been shy to say, "You're not doing a very good job",
0:18:27 > 0:18:31because at the end of the day, I'm there to protect public health
0:18:31 > 0:18:33and that's what drives me to be a certain way.
0:18:33 > 0:18:38There are huge pressures in opening a business - staffing,
0:18:38 > 0:18:41suppliers and getting cash into the till.
0:18:41 > 0:18:43Food hygiene training may not be top priority.
0:18:43 > 0:18:47I'm from Environmental Health
0:18:47 > 0:18:50and I'm here to carry out a routine hygiene inspection.
0:18:50 > 0:18:53I've just taken over five months ago so no-one's been round.
0:18:53 > 0:18:56We don't actually know that you've taken over
0:18:56 > 0:18:57so you haven't let us know.
0:18:59 > 0:19:03Operating a food business without registering with the local council
0:19:03 > 0:19:06is an offence. Obviously a law they didn't know about
0:19:06 > 0:19:08and there are a few other worries.
0:19:08 > 0:19:12- Is this your first time working in catering?- It is.
0:19:12 > 0:19:14What were you doing before, if you don't mind me asking?
0:19:14 > 0:19:16- Driver.- You were a driver?
0:19:16 > 0:19:22- Who is in charge of the shop? - Well, me and Marina joint, really.
0:19:22 > 0:19:26Time for a crash course in food hygiene
0:19:26 > 0:19:29and with Eleni as teacher, there's a lot to learn.
0:19:29 > 0:19:32- You make the bread here, do you? - Yes, we do.- Right.
0:19:32 > 0:19:33Not the cleanest of trays.
0:19:33 > 0:19:38This one is broken, bits of plastic can fall back inside the bread.
0:19:38 > 0:19:40Would you say this is acceptable,
0:19:40 > 0:19:43the fact you have mould in the fridge seals?
0:19:43 > 0:19:45You could get underneath there.
0:19:45 > 0:19:48During the time when you're doing heavy-duty cleaning...
0:19:48 > 0:19:51First impressions is they don't really know what they're doing.
0:19:51 > 0:19:55- Can I ask, do you have a chopping board?- I do, yes.
0:19:55 > 0:19:58I'm worried that you'll cut your hand, the way you're doing it now.
0:19:58 > 0:20:01She was handling food, she has false nails on.
0:20:01 > 0:20:04At any time, a false nail can fall inside food
0:20:04 > 0:20:06and cause a foreign body contamination.
0:20:06 > 0:20:09Your thing is not working
0:20:09 > 0:20:12so once you've washed your hands, you have to touch the lid.
0:20:12 > 0:20:15This is an old piece of equipment
0:20:15 > 0:20:18and there's bits inside the water, as well.
0:20:18 > 0:20:20I want you to throw it away, really.
0:20:20 > 0:20:23It's really made me feel very uncomfortable.
0:20:23 > 0:20:26And what's making her more uncomfortable is that there's
0:20:26 > 0:20:29a problem with the labels in the shop, too.
0:20:29 > 0:20:33No, it's all Italian. There's no English on it.
0:20:36 > 0:20:41By law, every product sold in the UK must have labelling in English.
0:20:41 > 0:20:44Today, I'm taking more of a stricter approach because you are trading,
0:20:44 > 0:20:50you have traded for four months and we didn't know about it.
0:20:50 > 0:20:54Yes, he may be new to catering, but Eleni is leaving him
0:20:54 > 0:20:56in no doubt about what he needs to do.
0:20:56 > 0:20:59It'll take time, there's so many things we've had to do
0:20:59 > 0:21:01since we've taken over and just little bits
0:21:01 > 0:21:03and bobs that we have to get on top of.
0:21:03 > 0:21:05Obviously, we need to step up a bit more to get it better.
0:21:05 > 0:21:08Selling food to the public is a serious business -
0:21:08 > 0:21:10you can't compromise.
0:21:10 > 0:21:14Whatever you touch and handle will go inside somebody's stomach
0:21:14 > 0:21:17and if that person is your mum and they get food poisoning
0:21:17 > 0:21:19and they die, then it's my fault
0:21:19 > 0:21:22that I didn't pick this up during my inspection.
0:21:26 > 0:21:30Now for our bacteria of the week, and it can be a bit grim,
0:21:30 > 0:21:34especially if you're not that clean and you handle food.
0:21:38 > 0:21:42This is Staphylococcus aureus - great name,
0:21:42 > 0:21:44not a great thing to have.
0:21:44 > 0:21:47Let's have a look at it close up under the microscope.
0:21:48 > 0:21:51So where does it come from?
0:21:51 > 0:21:55Well, 50% of all people carry Staphylococcus aureus
0:21:55 > 0:22:00and it spreads by people having very bad personal hygiene - you know,
0:22:00 > 0:22:03picking your nose, picking spots, scratching your ears,
0:22:03 > 0:22:05that sort of thing, and then you shake hands
0:22:05 > 0:22:09and in the right conditions it can spread like wildfire.
0:22:09 > 0:22:13If it gets into your food, it can produce a highly dangerous toxin.
0:22:13 > 0:22:15OK, the symptoms.
0:22:15 > 0:22:19Now, once the bacteria has entered the body, the illness can be
0:22:19 > 0:22:24quite bad - abdominal pain, vomiting, diarrhoea and a fever,
0:22:24 > 0:22:28but the good news is, it doesn't normally last more than a day.
0:22:29 > 0:22:33So how can we avoid Staphylococcus aureus?
0:22:33 > 0:22:36It doesn't like the cold, so when you've got food and you're
0:22:36 > 0:22:40storing it, try and put it in the fridge. But above all, hygiene.
0:22:42 > 0:22:46Staphylococcus aureus lives on our skin so keeping clean is important.
0:22:46 > 0:22:50Cuts and grazes are especially vulnerable
0:22:50 > 0:22:53so make sure any injuries are clean and covered.
0:22:53 > 0:22:56Be careful with food that's handled a lot, like prawns,
0:22:56 > 0:22:59cream cakes and cooked meats.
0:22:59 > 0:23:01Use utensils instead.
0:23:05 > 0:23:09It's been a week since food inspector Jasmin Thomas
0:23:09 > 0:23:12visited the road-side cafe near Wolverhampton
0:23:12 > 0:23:14which had mouse droppings and no hot water.
0:23:14 > 0:23:19The mouse droppings have been removed, what about the water?
0:23:19 > 0:23:21OK, Mr Bromley?
0:23:23 > 0:23:26The reason for coming back today was really to see how you're
0:23:26 > 0:23:28getting on with the hot water.
0:23:28 > 0:23:31The urn wasn't working, was it?
0:23:31 > 0:23:34I'm still waiting for one to come in so I've got that on order,
0:23:34 > 0:23:37but I was telling the gas man about it, he says, "Hang on,
0:23:37 > 0:23:41"the majority of catering vans don't even have them, they use a kettle."
0:23:41 > 0:23:44Forget about what the gas man has said,
0:23:44 > 0:23:48he is not responsible for advising you on...
0:23:48 > 0:23:51- Yes, I know... - ..the legal requirements.
0:23:51 > 0:23:53So, tips on food hygiene law from the gas man?
0:23:53 > 0:23:58No wonder Jasmin suspects he isn't taking her advice seriously enough.
0:23:58 > 0:24:02We may have to serve a notice for you to get the hot water installed.
0:24:02 > 0:24:08- Never be in catering. Hard work. - You're getting there so that's good.
0:24:08 > 0:24:12Anything to do with health and environment is a headache.
0:24:12 > 0:24:16The mouse problem may have gone, but if the hot water is not
0:24:16 > 0:24:21replaced in 72 hours, Jasmin will start to close him down.
0:24:21 > 0:24:25I am going to push him to resolve this sooner rather than later,
0:24:25 > 0:24:28because by the end of the week I'll need to know whether I need
0:24:28 > 0:24:31to serve a notice or not, or whether he's just stringing me along.
0:24:36 > 0:24:38Back at the Staffordshire livestock farm,
0:24:38 > 0:24:44Stephanie Young and her colleagues are continuing their investigations.
0:24:44 > 0:24:48Earlier, they discovered that 28 of the cows here don't match
0:24:48 > 0:24:50those on the official records.
0:24:50 > 0:24:54- So what was the number, sorry? - 305-947.
0:24:54 > 0:24:56Another mystery cow.
0:24:56 > 0:24:59The team needs to know whether or not any of the animals
0:24:59 > 0:25:02on the farm is infected with tuberculosis.
0:25:02 > 0:25:06There's one medical test that will prove it definitively.
0:25:09 > 0:25:12Roger, who is the animal health officer,
0:25:12 > 0:25:17he will find out in 72 hours whether it's come up in a red bump.
0:25:17 > 0:25:22If it is, then it's got TB and needs to be sent for slaughter.
0:25:24 > 0:25:29After a long and agonising wait, the tests proved negative.
0:25:29 > 0:25:32None of the animals had TB.
0:25:32 > 0:25:37- 200-391...- So what about the mystery cows in the barn?
0:25:39 > 0:25:42In the end, it emerged that they were all legitimate.
0:25:42 > 0:25:46The farmer had simply fallen behind with his registration paperwork.
0:25:46 > 0:25:49You've got to do it so they can trace things.
0:25:49 > 0:25:51It's just, by the time you've finished at night,
0:25:51 > 0:25:53you don't feel doing the paperwork.
0:25:53 > 0:25:58For Stephanie Young, it's a good outcome but it's only because of
0:25:58 > 0:26:02inspectors like her that we can be confident about what we're eating.
0:26:02 > 0:26:05Every time anyone has a glass of milk or a steak,
0:26:05 > 0:26:07they need to know all this work has been done
0:26:07 > 0:26:09and they don't have to think about it.
0:26:09 > 0:26:12That's it. You want to know the food on your plate is going to be safe,
0:26:12 > 0:26:14whether for yourself or your family,
0:26:14 > 0:26:17and ultimately, this is a critical stage for that.
0:26:17 > 0:26:19We're at the beginning of the food chain,
0:26:19 > 0:26:22so that's why it's important that we identify a problem,
0:26:22 > 0:26:24we come in and we get it sorted.
0:26:26 > 0:26:30It may seem extreme that the Government wants to know
0:26:30 > 0:26:33where every cow is all the time, to the point where
0:26:33 > 0:26:39they even give them a passport, but then, last year, 25,000 cows were
0:26:39 > 0:26:43infected with TB and it's essential that they are destroyed so that
0:26:43 > 0:26:47both their milk and their meat doesn't make it into the food chain.
0:26:51 > 0:26:54In Kettering, the Italian bakery complied with the law
0:26:54 > 0:26:57and registered with the local council.
0:26:57 > 0:27:02It also put all Eleni's hygiene and labelling advice into practice.
0:27:02 > 0:27:04Bit stressed out at the beginning
0:27:04 > 0:27:06but it's good to know what we need to do now.
0:27:06 > 0:27:10In South Staffordshire, road-side cafe owner Michael Bromley did
0:27:10 > 0:27:12finally heed the officers' warning.
0:27:12 > 0:27:15He cleaned up his premises and fixed the urn.
0:27:15 > 0:27:21- That's great, that's sorted then. - But he was still in legal hot water.
0:27:21 > 0:27:24In January this year, Mr Bromley pleaded guilty
0:27:24 > 0:27:29to food hygiene offences and was ordered to pay £3,300.
0:27:31 > 0:27:33And there's a lesson for business owners.
0:27:33 > 0:27:36You might not like what the Food Inspectors have to say,
0:27:36 > 0:27:37but you have to listen.
0:27:37 > 0:27:39That's because they have the law behind them
0:27:39 > 0:27:41and they are not afraid to use it.
0:27:41 > 0:27:45Just as well, or even more of us could end up getting sick.
0:27:45 > 0:27:47- Till next time, goodbye.- Bye-bye.
0:27:49 > 0:27:53Next week, I'm off to the seaside to check out takeaway terrors
0:27:53 > 0:27:56with food inspector Steve Ramm.
0:27:56 > 0:28:01This can form toxins and they could give customers food poisoning.
0:28:01 > 0:28:05And I'm going back to university with Ben Milligan to study
0:28:05 > 0:28:07the contents of the students' kitchen.
0:28:07 > 0:28:10There could be salmonella, E.coli, campylobacter...
0:28:10 > 0:28:14I think we're going to order a pizza!
0:28:38 > 0:28:42Subtitles by Red Bee Media Ltd