0:00:02 > 0:00:05Wanted! Men and women with a passion for food,
0:00:05 > 0:00:08an unhealthy interest in bugs and a strong stomach.
0:00:08 > 0:00:12And why do we need them? Well, there is an alarming amount of food poisoning in the UK,
0:00:12 > 0:00:15affecting nearly a million people every year.
0:00:15 > 0:00:19That's nearly 20,000 of us every week.
0:00:19 > 0:00:21Yes, there are ways you can protect yourself,
0:00:21 > 0:00:25but, for everything else, you need the Food Inspectors.
0:00:26 > 0:00:31Throughout this series, we're with them as they leave no cupboard unopened.
0:00:31 > 0:00:34Those are mouse droppings again.
0:00:34 > 0:00:36And no shelf unchecked.
0:00:36 > 0:00:39You're selling fake wine to the public.
0:00:39 > 0:00:44- We'll be there as they take on the businesses that flout the rules. - They never have a good word for you.
0:00:44 > 0:00:47And we'll be revealing the invisible risks you run
0:00:47 > 0:00:50every time you eat out.
0:00:50 > 0:00:54You're exposing your customers to get food poisoning.
0:01:05 > 0:01:08This week, the terror of the night-time takeaway.
0:01:08 > 0:01:12When you're drunk, I could put anything in my mouth and not even think about it.
0:01:12 > 0:01:14They could give customers food poisoning.
0:01:14 > 0:01:19And lunch at the local, but unwanted guests in the kitchen.
0:01:19 > 0:01:21Oh, look, you've got insect legs in there.
0:01:21 > 0:01:24A trip to the country causes a boot sale bust-up.
0:01:24 > 0:01:28Lou, pack. We're off here and you can go to hell.
0:01:28 > 0:01:31I'll be looking at why we're all so scared of salmonella.
0:01:31 > 0:01:35It's probably the most common bacteria
0:01:35 > 0:01:37associated with food poisoning.
0:01:37 > 0:01:40And you may not be able to see what's on your hands
0:01:40 > 0:01:43before eating, but we can.
0:01:44 > 0:01:46You could see these from space.
0:01:48 > 0:01:50Look at that.
0:01:50 > 0:01:53You wouldn't touch that in the daytime, and yet somehow, magically,
0:01:53 > 0:01:57after last orders, that becomes very attractive.
0:01:57 > 0:02:00It's a high-risk food, officially, and, in tests,
0:02:00 > 0:02:06one in five kebab shops have been demonstrated to pose a risk to your health.
0:02:06 > 0:02:09One in five - that's worse than Russian roulette.
0:02:17 > 0:02:22The only thing I'd eat at 2am is a doner kebab - it's probably the only thing that's open.
0:02:22 > 0:02:26When drunk, I could put anything in my mouth and not think about it.
0:02:26 > 0:02:29Pizza, burger, whatever - I don't really care.
0:02:29 > 0:02:34Anything that will absorb the alcohol, and if you're not sick, it's a bonus.
0:02:37 > 0:02:41So it's clear. When we're boozed up, our guard comes down,
0:02:41 > 0:02:44and food hygiene stops being our main concern.
0:02:44 > 0:02:51I'm teaming up with a man whose duty and pleasure it is to keep us safe from the terrors of takeaways.
0:02:51 > 0:02:54Why is it there if you're telling me it's not going to be sold?
0:02:54 > 0:02:56Why haven't you thrown it away? It's not ideal.
0:02:56 > 0:03:00How do you know what temperature that chicken is at?
0:03:03 > 0:03:08Steve's Southend seaside patch gets 6 million visitors every year.
0:03:08 > 0:03:12That's a lot of mouths to feed and a lot of places to inspect.
0:03:12 > 0:03:15Fish and chip shops, kebab shops, Chinese, Indian.
0:03:21 > 0:03:24And with over 40 years in the business, Steve knows that
0:03:24 > 0:03:27if you want to keep the public safe, you can't keep office hours.
0:03:27 > 0:03:30If food business operators thought that we only came out
0:03:30 > 0:03:33between 9am and 5pm, there's a tendency that some of them
0:03:33 > 0:03:36might think they might get away with things at other times,
0:03:36 > 0:03:39so we have to get out at a variety of times,
0:03:39 > 0:03:42and Saturday night is one of them.
0:03:42 > 0:03:43In you go.
0:03:43 > 0:03:48Steve carries out unannounced spot checks on the food joints, and the first place on this list
0:03:48 > 0:03:51is this pizza restaurant slap bang in the middle of the seafront.
0:03:51 > 0:03:55Hello, Steve Ramm from Southend Borough Council. I'm doing a re-visit today.
0:03:55 > 0:03:59When this place was last inspected, it didn't do very well
0:03:59 > 0:04:02on the borough's hygiene rating scheme. In fact, it got a zero.
0:04:02 > 0:04:05The owner was told to make improvements.
0:04:05 > 0:04:08What temperature does meat have to reach
0:04:08 > 0:04:10when you cook it to make sure that it's safe?
0:04:10 > 0:04:13Brown. Change colour...
0:04:13 > 0:04:18- The early signs aren't good.- What temperature does that have to be...
0:04:18 > 0:04:22The way these pizza ingredients have been left at room temperature
0:04:22 > 0:04:25alerts Steve to a potential health risk for customers.
0:04:25 > 0:04:28What concerns me with these meats especially
0:04:28 > 0:04:31is that when they're at this 20 degrees,
0:04:31 > 0:04:34it's either barely refrigerated...
0:04:34 > 0:04:38This is going to grow bacteria - it can form toxins. Now, what are toxins?
0:04:38 > 0:04:42I'll tell you what they are. Bacteria will eat food, they'll drink water
0:04:42 > 0:04:45and they go to the toilet sometimes. Where will they do that?
0:04:45 > 0:04:47They're going to do it on this food.
0:04:47 > 0:04:50That's toxins, that's stuff that can make people sick
0:04:50 > 0:04:55and if it's put into the pizza oven, the bacteria will be killed
0:04:55 > 0:04:58by the high temperatures but those toxins - those chemicals -
0:04:58 > 0:05:02they are not changed and they could give customers food poisoning.
0:05:02 > 0:05:07Even in your home, salami stored at room temperature can produce toxins
0:05:07 > 0:05:11which are not killed by cooking, and this can make you very sick.
0:05:11 > 0:05:13Think about putting less food in
0:05:13 > 0:05:17because the nearer you get to the bottom, the colder it is.
0:05:17 > 0:05:20During the last inspection, it seemed the staff had little knowledge
0:05:20 > 0:05:22of how to store, cook and prepare food.
0:05:22 > 0:05:26The officer that was here six months ago said there was no evidence
0:05:26 > 0:05:29- that people had food hygiene training.- I do have a certificate.
0:05:29 > 0:05:32- You have a certificate. Is it handy? - Yeah, I have it.
0:05:32 > 0:05:35You've got it here? Are other staff trained?
0:05:35 > 0:05:37- There is two more.- Yes.
0:05:37 > 0:05:42They're going to go to the council for their training, which is... I think it's for one day.
0:05:42 > 0:05:47So, this employee says he's completed a food hygiene course.
0:05:47 > 0:05:51It's time to put his knowledge to the test.
0:05:51 > 0:05:53Your specialist subject starts...
0:05:54 > 0:05:56- ..now.- As well as the temperature,
0:05:56 > 0:06:01- are there any other safeguards that you have about growing bacteria?- No.
0:06:01 > 0:06:05How many of these things will move out on a daily basis?
0:06:05 > 0:06:08We do like... Do you mean today?
0:06:08 > 0:06:10What temperature would you look for
0:06:10 > 0:06:14to see it's reached a high enough temperature?
0:06:14 > 0:06:16- I can't answer that one.- OK.
0:06:19 > 0:06:24The problems identified here six months ago clearly haven't been resolved.
0:06:24 > 0:06:27The time for warnings is over.
0:06:27 > 0:06:30This is the first legal step towards shutting a place down.
0:06:30 > 0:06:34This must be done. In what we call an improvement notice,
0:06:34 > 0:06:37it will say that it needs to be done within about six weeks,
0:06:37 > 0:06:40two months, right, and we'll come and check it again
0:06:40 > 0:06:43and it must be done or there will be consequences, OK?
0:06:45 > 0:06:50What do you do? Is there a point where you'd shut this place down, is it that serious?
0:06:50 > 0:06:52The difference between notices and letters is the time.
0:06:52 > 0:06:57And it will say, if you've not done what I've asked by six weeks, eight weeks from now,
0:06:57 > 0:06:59this will automatically go to court.
0:06:59 > 0:07:01So, it focuses their mind -
0:07:01 > 0:07:04prosecution if they don't do it then comes as the step after that.
0:07:07 > 0:07:10Despite the threat of closure, the number of premises
0:07:10 > 0:07:14which actually get closed down remains quite small.
0:07:14 > 0:07:17Most inspectors would rather work with an establishment
0:07:17 > 0:07:19than get the courts involved,
0:07:19 > 0:07:23and after the first unannounced visit, most improve.
0:07:23 > 0:07:26Just a pity that it takes a warning for them to do it.
0:07:29 > 0:07:32Later on, I'm back in Southend, as the people get merrier
0:07:32 > 0:07:34and Steve gets tougher.
0:07:34 > 0:07:37I can only give you a score of one,
0:07:37 > 0:07:40which is not a particularly good score. Don't slip again.
0:07:47 > 0:07:51Hello! It's Suffolk, land of village greens,
0:07:51 > 0:07:53afternoon teas and country markets,
0:07:53 > 0:07:56run by country folk, who have their own way of doing things.
0:07:56 > 0:08:01Here, Food Inspectors face a hygiene battle every bit as great
0:08:01 > 0:08:03as in the city.
0:08:03 > 0:08:07And it's one that these two women are determined to win.
0:08:07 > 0:08:09Yes, two of Mid-Suffolk's finest,
0:08:09 > 0:08:12Sara Proctor and Caroline Johnson, are off to a boot sale -
0:08:12 > 0:08:17not to bag a bargain, but to make sure food on sale is safe to eat.
0:08:17 > 0:08:21A lot of people feel that they can produce food at home
0:08:21 > 0:08:23and then they just turn up at car boots.
0:08:23 > 0:08:26At home, there are different sources of contamination.
0:08:26 > 0:08:29They may have pets there, they may have babies there.
0:08:29 > 0:08:33Things like that, which would be more specific to home catering.
0:08:37 > 0:08:40It's just really to have a look round and see what we can find.
0:08:40 > 0:08:44Once a Mecca for people flogging unwanted clothes, books and toys,
0:08:44 > 0:08:47it's now a huge market for those selling homemade jams,
0:08:47 > 0:08:51pies and cakes - not to mention mushrooms.
0:08:51 > 0:08:57So, what would this be? Is this the stuff that's too big maybe to go into the supermarkets, or...?
0:08:57 > 0:09:01Yes, they're seconds, but they are organic.
0:09:01 > 0:09:05I always say to people, you know, you can eat them just like sweets.
0:09:05 > 0:09:09Obviously, we would recommend that you wash them before you eat them.
0:09:09 > 0:09:11Got a little bit of compost on.
0:09:11 > 0:09:16What many traders don't realise is that once they make food for sale,
0:09:16 > 0:09:20their stalls and their kitchens are effectively commercial premises,
0:09:20 > 0:09:24which means they can be inspected for hygiene failings.
0:09:24 > 0:09:27If you give us your name and address...
0:09:27 > 0:09:29- You've made these at home, have you? - All at home, yes.
0:09:29 > 0:09:35And, even in this most traditional corner of England, they must listen to Brussels. They won't like that!
0:09:35 > 0:09:39- You're registered with Babergh District Council, are you? - Have I got to be registered?
0:09:39 > 0:09:43Under EU rules, anyone selling food commercially
0:09:43 > 0:09:45must register with their local council.
0:09:45 > 0:09:49- Hello.- Morning.- We're from the Environmental Health Department.
0:09:49 > 0:09:55- If you could explain what we've got? - Mince pies and lemon curd. Banana loaf and cheese straws.
0:09:55 > 0:09:56You make the cakes at home, do you?
0:09:56 > 0:10:00- I've got my kitchen registered. - Right, OK.- Excellent.
0:10:00 > 0:10:03Do you put them in a bag or how do you handle them?
0:10:03 > 0:10:08We ask customers to put them in a bag. If they're eating them now, we say take it yourself.
0:10:08 > 0:10:14Most of the vendors are fine with the new rules but, for some, it's regulation gone mad.
0:10:14 > 0:10:18Hello there. Environmental Health Department Food Team.
0:10:18 > 0:10:22- So, where do you get your stock from?- Wholesale.
0:10:22 > 0:10:25- Yeah? And the apples are yours, are they?- My sister's.
0:10:25 > 0:10:28- Yeah. Are you registered with your local authority?- No.- No.
0:10:28 > 0:10:33It's just... I mean it's not a problem, it's just a registration form, you just fill it in.
0:10:33 > 0:10:37Local authorities are always a problem. They don't want to come near me. I'll tell you that now.
0:10:37 > 0:10:41- Right, OK... - I don't need the harassment. I'd rather take if off the stall.
0:10:41 > 0:10:43It's up to you. As I said, it's free of charge.
0:10:43 > 0:10:46- Does that it include these? - Yeah, it does.
0:10:46 > 0:10:48Which regulations are we talking about?
0:10:48 > 0:10:51It's an EC regulation 178, which covers...
0:10:51 > 0:10:54Fine, I'll look it up, and it's mandatory you're telling me?
0:10:54 > 0:10:58- It's free, you register with your local authority.- This year it is. Next year, what happens?
0:10:58 > 0:11:02- It's just a registration. - Tell me what health risk these are?
0:11:02 > 0:11:05- There's no health risk at all... - Why do I have to register?
0:11:05 > 0:11:08This is classed as running a food business.
0:11:08 > 0:11:14Forget it. Lou, pack! We're off here. And you can go to hell. Sorry.
0:11:14 > 0:11:17They're fresh apples, they were picked last night.
0:11:17 > 0:11:20Why do I need the register to sell fresh apples?
0:11:20 > 0:11:24Have you ever heard of anybody getting sickness from a fresh apple?
0:11:24 > 0:11:27He's not keen on food registration.
0:11:27 > 0:11:31If you're storing food in the area, if you're selling food, you need to be registered.
0:11:31 > 0:11:34I have a problem because I think we're over regulated,
0:11:34 > 0:11:37it's a waste of public money sending officials here.
0:11:37 > 0:11:41Are they going to do this to people who sell by the roadside?
0:11:41 > 0:11:44Are they trying to restrict the supply of goods to people?
0:11:44 > 0:11:46What is the purpose of it?
0:11:49 > 0:11:53And, later on, when Sara turns her attention from the country fair
0:11:53 > 0:11:56to the country pub, she doesn't fare much better.
0:11:56 > 0:12:00I'm disappointed. I really thought it would be a bit tidier, a bit cleaner.
0:12:05 > 0:12:09OK, there are hazards to eating out
0:12:09 > 0:12:12but you're not always safe eating in either,
0:12:12 > 0:12:14especially if you're a bit of a stranger to the kitchen.
0:12:14 > 0:12:1910% of university students have never cooked a meal before they leave home.
0:12:19 > 0:12:21Many of them don't even know how to boil an egg,
0:12:21 > 0:12:25so what do they know about food preparation, and more importantly, hygiene?
0:12:25 > 0:12:27We're going to find out.
0:12:34 > 0:12:37Tonight, our own food inspector, Ben Milligan,
0:12:37 > 0:12:40is joining me at City University.
0:12:40 > 0:12:42Students' kitchens!
0:12:42 > 0:12:44Oh, this takes me back.
0:12:44 > 0:12:48- Hello.- Right. You're in for a food inspection, OK, gang?
0:12:48 > 0:12:51Right, because we've been told
0:12:51 > 0:12:53that this is one of the worst, if not worst, kitchens
0:12:53 > 0:12:57- of the university.- Wow!
0:12:57 > 0:13:00- Name and shame.- Yeah.
0:13:00 > 0:13:03There are 2.5 million students in the UK
0:13:03 > 0:13:08and, according to Government figures, 20% of them get food poisoning each year.
0:13:08 > 0:13:11And looking at this, are you surprised?
0:13:11 > 0:13:15What we've got here - your eggs in a bowl,
0:13:15 > 0:13:17broken eggs in the egg box.
0:13:17 > 0:13:20Who broke the eggs?
0:13:20 > 0:13:24- I did.- You did? And did you wash your hands after you broke the eggs?
0:13:24 > 0:13:27No.
0:13:27 > 0:13:29So, what things did you touch after?
0:13:29 > 0:13:32- I touched almost everything here. - OK.
0:13:32 > 0:13:38- OK, so you've touched everything with eggs on your hands?- Yeah.- OK.
0:13:38 > 0:13:42Most of us crack eggs without thinking about where they've come from and what could be on them.
0:13:42 > 0:13:47Even worse, eggs at room temperature are an ideal breeding ground for bacteria.
0:13:47 > 0:13:50- Have you got a kitchen towel or... - Yeah.
0:13:50 > 0:13:54OK, so you've got an old towel here. The chances are
0:13:54 > 0:13:59the egg will go on there and that will be a nice surface for bacteria to grow on.
0:13:59 > 0:14:02- When was this last cleaned? - A month ago.
0:14:03 > 0:14:06Yeah, a month ago! Right, the towels are going straight to the lab
0:14:06 > 0:14:09to see what's on them.
0:14:09 > 0:14:12Tell us, right, what could be growing on there
0:14:12 > 0:14:15and what... how ill these guys could be?
0:14:15 > 0:14:20It could be salmonella, e-coli, you don't need many organisms
0:14:20 > 0:14:23on that because it'll grow in your intestines
0:14:23 > 0:14:26and it'll multiply and then you'll get diarrhoea
0:14:26 > 0:14:29and you'll get vomiting for between eight and eight days,
0:14:29 > 0:14:32so it's not necessarily how much there is, it's what's on there.
0:14:32 > 0:14:36- He's saying just because of a sponge, you can get all of those? - Yeah, definitely.
0:14:36 > 0:14:40Hands up, everyone! Who's worried about dirty dishcloths?
0:14:40 > 0:14:43That would be all of you, then, and you're right to worry.
0:14:43 > 0:14:47Lab tests show that their towels were infested with bacteria -
0:14:47 > 0:14:49100,000 per centimetre -
0:14:49 > 0:14:53that's enough to cause a serious stomach upset. But even worse,
0:14:53 > 0:14:56the green towel being used to dry pots and pans
0:14:56 > 0:15:00tested positive for coliform bacteria
0:15:00 > 0:15:03and that's normally found down the toilet.
0:15:03 > 0:15:07OK, so hands out, you naughty boys and girls.
0:15:07 > 0:15:11Of course, the best way to stop germs spreading
0:15:11 > 0:15:14is by regularly washing our hands with soap and water
0:15:14 > 0:15:18for at least 20 seconds. Sounds easy but 85% of us
0:15:18 > 0:15:21don't do it properly.
0:15:21 > 0:15:24- Let's have a look.- All washed?
0:15:24 > 0:15:28- They look good on the surface. - It looks all right but what you can't see is the problem.
0:15:28 > 0:15:33- So, lights out, then?- Please. OK. Ellie first.- Yep.
0:15:33 > 0:15:35Oh, my goodness!
0:15:35 > 0:15:39The white spots show where bacteria tends to cling on to all our hands -
0:15:39 > 0:15:43around the fingernails and in between the fingers.
0:15:43 > 0:15:47- Urgh, look at your nails.- Fingers.
0:15:47 > 0:15:50David, last and not least.
0:15:52 > 0:15:54You can see these from space.
0:15:54 > 0:15:57And the rest of you have all got dirty hands as well.
0:15:57 > 0:15:59Naughty, naughty.
0:15:59 > 0:16:02So, what are Ben's top tips in washing hands?
0:16:02 > 0:16:04Well, scrub under your nails
0:16:04 > 0:16:08because 20% of us have bacteria there
0:16:08 > 0:16:11that can cause vomiting and diarrhoea.
0:16:11 > 0:16:13Wash both hands equally - sounds obvious
0:16:13 > 0:16:18but right-handed people wash their left more thoroughly, and vice versa.
0:16:18 > 0:16:20And remove your jewellery when washing
0:16:20 > 0:16:23because it can be a haven for bacteria.
0:16:23 > 0:16:26OK, lights up. I'm absolutely shocked.
0:16:26 > 0:16:30It's not necessarily the kitchen - it's the people.
0:16:30 > 0:16:32I think we're going to order a pizza.
0:16:34 > 0:16:37I don't blame you, I don't blame you.
0:16:39 > 0:16:42OK, your home and cleaning habits may be better than this,
0:16:42 > 0:16:47but there are still a few things we can all learn about kitchen hygiene.
0:16:47 > 0:16:50Firstly, antibacterial spray only works
0:16:50 > 0:16:52if you clean off surface dirt first.
0:16:52 > 0:16:56When wiping those worktops, use disposable paper towels
0:16:56 > 0:17:00but, if you do use a dishcloth, make sure you wash regularly
0:17:00 > 0:17:04at a high temperature.
0:17:04 > 0:17:07And you are pretty much up there on the wanted list for hygiene.
0:17:07 > 0:17:09I'm going to give that a C.
0:17:09 > 0:17:11- Wouldn't you?- No.
0:17:11 > 0:17:15Yeah, but you're harsh. We want to see an improvement,
0:17:15 > 0:17:17because we'd like to see you in a couple of weeks' time -
0:17:17 > 0:17:19still alive, yeah?
0:17:22 > 0:17:24It's easy to criticise the rules and regulations
0:17:24 > 0:17:26that surround food hygiene
0:17:26 > 0:17:30but they're there for a reason - to keep us all safe.
0:17:34 > 0:17:37In Southend, it's closing time for the pubs and clubs.
0:17:37 > 0:17:40As the drinkers come out onto the streets,
0:17:40 > 0:17:43the takeaways are gearing up for their busiest period.
0:17:43 > 0:17:45To keep this lot safe,
0:17:45 > 0:17:48Steve Ramm and I are still checking what's on the menu.
0:17:48 > 0:17:54Next in Steve's line of fire is popular burger joint, Doodah's.
0:17:54 > 0:17:56Hello. Are you in charge here at the moment?
0:17:56 > 0:17:58- Today, yeah.- Today you are.
0:17:58 > 0:18:02I've come here to make a food hygiene inspection. Thank you.
0:18:04 > 0:18:09- Vaughn, how long have you been cooking?- Since I was 16, 17.
0:18:09 > 0:18:14Is it about the last person you want to see coming through the door?
0:18:14 > 0:18:18I mean, I've dealt with health inspectors quite often,
0:18:18 > 0:18:21he's got to do his job, we're trying to do our job.
0:18:21 > 0:18:24It wouldn't be on my behalf, would it, to upset a food inspector?
0:18:24 > 0:18:29There is a reason why Vaughn wants to impress the food inspector -
0:18:29 > 0:18:32Southend is signed up to a nationwide scheme
0:18:32 > 0:18:34to rate food hygiene. It's very simple.
0:18:34 > 0:18:38Five is good, zero is bad. On the last visit, Vaughn just got a two.
0:18:38 > 0:18:42I was pleased to see that you've got Lion brand eggs
0:18:42 > 0:18:44because some people go for cheaper eggs
0:18:44 > 0:18:48and they're not always as good as they ought to be
0:18:48 > 0:18:51in terms of bacteria, such as salmonella.
0:18:51 > 0:18:53Lion brand eggs are pretty much a guarantee
0:18:53 > 0:18:55that you'll be all right, so I like that.
0:18:55 > 0:18:59That's a tip right there. All eggs with Lion branding
0:18:59 > 0:19:03have come from hens which have been vaccinated against salmonella.
0:19:03 > 0:19:06What temperature are you seeing that the burger will reach
0:19:06 > 0:19:09to say that it's cooked enough?
0:19:09 > 0:19:12I look for blood, I look for it to be cooked through the middle.
0:19:12 > 0:19:16- Yeah, so an the absence of blood... - And it's turned many a time.
0:19:16 > 0:19:20- Right. We do recommend that now again you check with a probe.- Yeah.
0:19:20 > 0:19:23Burgers should be cooked at 75 degrees Centigrade.
0:19:23 > 0:19:28Checking temperature is important in keeping food safe, hot or cold.
0:19:28 > 0:19:32Now, what are you doing to check that the temperature in here
0:19:32 > 0:19:34is always what it ought to be?
0:19:34 > 0:19:38We normally keep our fridges round about the 2 mark.
0:19:38 > 0:19:40You have it on a mark, OK.
0:19:40 > 0:19:44It ought to be written down what temperature you look for
0:19:44 > 0:19:47to make sure that the foods in here are at a good temperature.
0:19:47 > 0:19:51No written records mean that Steve can't be sure the staff
0:19:51 > 0:19:55are sticking to hygiene rules, and that could mean a low score.
0:19:55 > 0:19:59The main problem, I think, is the fact that you haven't got
0:19:59 > 0:20:01that paperwork that I mentioned, OK?
0:20:01 > 0:20:03If you had that, it would answer the questions -
0:20:03 > 0:20:06"what temperatures should the refrigerators be?"
0:20:06 > 0:20:08Because you haven't got that system,
0:20:08 > 0:20:11yeah, I can only give you a score of one,
0:20:11 > 0:20:15which is not a particularly good score, so don't let it slip again.
0:20:15 > 0:20:19If you can do that, you could ask for a re-scoring visit.
0:20:19 > 0:20:20Thank you.
0:20:20 > 0:20:23Not the result you were looking for. One star.
0:20:23 > 0:20:27Bit disappointing. I was hoping for a few more than that.
0:20:27 > 0:20:30The scoring system is supposed to
0:20:30 > 0:20:33make people like Vaughn sharpen up their act,
0:20:33 > 0:20:36but keen-eyed viewers may have spotted a flaw.
0:20:36 > 0:20:41There is nothing in the law to force owners to display their score.
0:20:41 > 0:20:43Here's my problem. If someone has got one star,
0:20:43 > 0:20:50- they're not forced to put it on the door, so you'll never know.- True, but the people who make these laws
0:20:50 > 0:20:54are thinking of the possibility of making it mandatory, to put it on the door,
0:20:54 > 0:20:57but if people can't see a good score, they'll fear the worse.
0:20:59 > 0:21:00Until it is law,
0:21:00 > 0:21:03you can always check scores
0:21:03 > 0:21:05on the council's website before you go out.
0:21:09 > 0:21:14Late-night takeaways may be a big cause of food poisoning,
0:21:14 > 0:21:17but the granddaddy of bacteria responsible
0:21:17 > 0:21:22we're talking salmonella has many ways of getting into our bodies.
0:21:25 > 0:21:29Let's talk salmonella. That's what's inside my little Petri dish here.
0:21:29 > 0:21:31It's probably the most well known,
0:21:31 > 0:21:35the most common bacteria associated with food poisoning.
0:21:35 > 0:21:38Do you want a closer look? Let's put it under the microscope.
0:21:40 > 0:21:42You can probably see they've got little tails
0:21:42 > 0:21:46and that does help them move around.
0:21:46 > 0:21:47So, where does it come from?
0:21:47 > 0:21:51Well, basically, salmonella lives in the guts of animals
0:21:51 > 0:21:54so it can affect meat, dairy and eggs.
0:21:54 > 0:21:55But through contact,
0:21:55 > 0:22:00it can also contaminate fruit, vegetables and shellfish.
0:22:01 > 0:22:06Salmonella food poisoning will give you watery diarrhoea,
0:22:06 > 0:22:09stomach cramps, you'll probably vomit a lot
0:22:09 > 0:22:12and you'll have a fever, and you'll probably get these symptoms
0:22:12 > 0:22:1612 - 48 hours after eating contaminated food.
0:22:16 > 0:22:20And here's the best bit it could all last up to ten days.
0:22:20 > 0:22:22So can you taste salmonella?
0:22:22 > 0:22:25Well, no, because contaminated food doesn't taste any different.
0:22:25 > 0:22:28I can tell you that salmonella does like fatty foods,
0:22:28 > 0:22:32such as chicken and eggs, and I've got some bad news for you.
0:22:32 > 0:22:35You can find salmonella in chocolate.
0:22:37 > 0:22:42So how can we avoid salmonella? It's back to those pesky eggs again.
0:22:42 > 0:22:46Never crack a raw egg on a bowl containing other foods.
0:22:46 > 0:22:50Use a knife to crack the shell. Store eggs below 20 degrees Centigrade,
0:22:50 > 0:22:55and to avoid cross-contamination, keep eggs apart from other foods.
0:22:59 > 0:23:02Back in Suffolk and food inspector Sara Proctor,
0:23:02 > 0:23:07a self-confessed stickler for high standards, is on her way to a country pub.
0:23:07 > 0:23:11Not for a game of dominos by the fire, but to check out the kitchen.
0:23:11 > 0:23:14With a pub menu, some pubs try to do too much
0:23:14 > 0:23:16and they have a lot of variety on the menu
0:23:16 > 0:23:19and unless it's well managed, you have the risk of people
0:23:19 > 0:23:22keeping food in the fridge too long, handling it badly.
0:23:22 > 0:23:27Sara has become a bit of a regular at The Crown lately...
0:23:28 > 0:23:32- See what reception we get from him. - ..but for all the wrong reasons.
0:23:32 > 0:23:35- Hi, there.- You all right? - Yes, fine, thanks. How are you?
0:23:35 > 0:23:38Do you want to go into the kitchen and have a chat?
0:23:38 > 0:23:41Manager Jon Collis also doubles as the chef.
0:23:41 > 0:23:46Over the last two years, his hygiene ratings been dismal,
0:23:46 > 0:23:48fluctuating between zero and two.
0:23:48 > 0:23:50Sara's been trying to help him improve.
0:23:50 > 0:23:56- Keeping on top of the cleaning? - Yeah.- Yeah?
0:23:56 > 0:24:00Before starting her inspection, Sara has to clean her hands.
0:24:00 > 0:24:01Easier said than done.
0:24:01 > 0:24:07Just looking for your wash hand basin? Not the easiest to get to?
0:24:07 > 0:24:11Not today, no. This is today's dirt on here, so...
0:24:11 > 0:24:15Microwaves, as well. I mean, that's mess in there from last time.
0:24:15 > 0:24:18What's happening here? That isn't particularly clean.
0:24:18 > 0:24:20No, it's only today, my dear,
0:24:20 > 0:24:22because they have a wash down every day.
0:24:22 > 0:24:25Jon is not only the chief cook,
0:24:25 > 0:24:28he's also bottle washer, doing the cleaning as well.
0:24:28 > 0:24:30That might explain the ready meals.
0:24:30 > 0:24:34- These are going to be defrosted? - Yes, that's what you asked me to do,
0:24:34 > 0:24:36freeze them as soon as I bought them.
0:24:36 > 0:24:40- You'll just re-heat those then? - Yeah, microwave them, yes.
0:24:40 > 0:24:42Do you put a date that you freeze them on?
0:24:42 > 0:24:44No, I use them fresh, that's the back-up.
0:24:44 > 0:24:48Sometimes it is quite handy to put on what date you froze them.
0:24:48 > 0:24:50What's this? This is a bit of lasagne.
0:24:50 > 0:24:53That's half a child's portion last night. That'll go.
0:24:53 > 0:24:55What go out or...? Yeah, there you go.
0:24:55 > 0:24:58OK, that's the food.
0:24:58 > 0:25:00What about the equipment?
0:25:00 > 0:25:04You've got quite a few tins in here and some of them have got flaking bits.
0:25:04 > 0:25:06You see, that could be on somebody's food, couldn't it?
0:25:06 > 0:25:09You've got risk of foreign body contamination.
0:25:09 > 0:25:11Oh, la, la. Foreign body contamination.
0:25:11 > 0:25:15I think we might be about to find more evidence of that.
0:25:15 > 0:25:18You've got dirt and debris in your...
0:25:18 > 0:25:22You need to make sure they are clean.
0:25:22 > 0:25:26You've got some... Oh look, this isn't really very good, is it?
0:25:26 > 0:25:28You've got insect legs in there, haven't you?
0:25:28 > 0:25:31I mean, obviously people are going to eat with these, so...
0:25:33 > 0:25:37Dirty cooking equipment and now dead flies in the cutlery.
0:25:37 > 0:25:42It's not what Sara was expecting after her last warning.
0:25:42 > 0:25:45To be honest, I'm disappointed.
0:25:45 > 0:25:48I really thought after the conversations we had,
0:25:48 > 0:25:53I really thought it would be a bit tidier, a bit cleaner.
0:25:53 > 0:25:55I do feel you've lost your way a little bit.
0:26:00 > 0:26:04- Do you not see that? - Yeah, I think you could be right.
0:26:04 > 0:26:07- You want to carry on serving? - Yeah, yeah, yeah.
0:26:07 > 0:26:11Get it clean and then, probably, what we'll do is,
0:26:11 > 0:26:14we'll get you to come back in the office
0:26:14 > 0:26:19- and we'll have another chat about it.- Yeah?- Yeah.
0:26:19 > 0:26:21It's a gently worded ultimatum.
0:26:21 > 0:26:26I would have thought that after the involvement we'd had last time with him,
0:26:26 > 0:26:29I thought standards would have improved
0:26:29 > 0:26:31and I think they've gone the wrong way.
0:26:31 > 0:26:36The cutlery with all the bits in is just not acceptable.
0:26:36 > 0:26:39If Mr Collis doesn't clean up this time,
0:26:39 > 0:26:41he will face prosecution.
0:26:41 > 0:26:46This is just a glitch, I will be back on top of it again.
0:26:52 > 0:26:55In Southend, chef Vaughn managed to find his missing paperwork.
0:26:55 > 0:26:57I don't want to write a letter
0:26:57 > 0:27:00saying that you hadn't got it and then it was there all the time.
0:27:00 > 0:27:04And Doodah's was upgraded to a score on the door of two.
0:27:06 > 0:27:09In Suffolk, two weeks after her last visit to The Crown pub,
0:27:09 > 0:27:14Sara returned to see whether Jon Collis had managed to clean up his kitchen.
0:27:14 > 0:27:16And you know what? It sparkled.
0:27:16 > 0:27:20When you spent a little bit of time cleaning, did you think actually...
0:27:20 > 0:27:22Everything was cleaned out.
0:27:22 > 0:27:24Everything that's free-standing has been out.
0:27:24 > 0:27:27And what about the insects in the cutlery drawer?
0:27:27 > 0:27:30I think even you were quite surprised with what was in there.
0:27:30 > 0:27:33A lot better, isn't it?
0:27:33 > 0:27:36And, again, you've had a good clean in here as well, haven't you?
0:27:36 > 0:27:40Nice one, Jon. He's also hired a cleaner
0:27:40 > 0:27:42so the kitchen stays this way.
0:27:43 > 0:27:46Some interesting results there, but the big question is,
0:27:46 > 0:27:50will you be tempted the next time you're out to have a takeaway?
0:27:50 > 0:27:52Not if I remember some of Steve's warnings,
0:27:52 > 0:27:54and not if I don't see a good score on the door.
0:27:54 > 0:27:57You could always eat in before going out.
0:27:57 > 0:27:58That's very sensible, Chris(!)
0:27:58 > 0:28:02Join us again next time as we reveal more of those dangers
0:28:02 > 0:28:05- and how to avoid them. See you then.- Bye.
0:28:07 > 0:28:11Next time, I'm in Brent with one man who takes no prisoners.
0:28:12 > 0:28:15You can't be open, OK? There's no way.
0:28:15 > 0:28:18And I look at the hidden dangers of eating at your desk.
0:28:18 > 0:28:23I think you may find one or two living organisms in there.
0:28:23 > 0:28:25Possibly more than that.
0:28:37 > 0:28:41Subtitles by Red Bee Media Ltd