0:00:02 > 0:00:04If you're feeling hungry, here's a figure to chew on.
0:00:04 > 0:00:08Every year there are one million cases of food poisoning in the UK.
0:00:08 > 0:00:13That means that 20,000 of us are struck down each week.
0:00:13 > 0:00:15Luckily for us, there's a group of people
0:00:15 > 0:00:17dedicated to doing something about it,
0:00:17 > 0:00:20an army of men and women who have the power
0:00:20 > 0:00:22to close down any business selling food and drink.
0:00:22 > 0:00:27So who are these hygiene heroes looking out for you and me?
0:00:27 > 0:00:30They are the Food Inspectors.
0:00:31 > 0:00:35This week, we see what happens when the Food Inspectors call
0:00:35 > 0:00:36at one London restaurant.
0:00:38 > 0:00:40There's a cockroach running there, you see it?
0:00:40 > 0:00:44And the terrifying truth about the dangers we face when eating out.
0:00:44 > 0:00:47This stuff, I'm telling you, you have to take out and dispose of.
0:00:47 > 0:00:48- All right.- Now.
0:00:48 > 0:00:53I'll discover what could be lurking in your hotel kitchen.
0:00:53 > 0:00:55A cremated chicken wing. Lovely!
0:00:55 > 0:00:57I'll be in the lab looking at
0:00:57 > 0:00:59the number one cause of food poisoning.
0:00:59 > 0:01:0365% of all raw chicken has Campylobacter.
0:01:03 > 0:01:06And as most of us have lunch at our desks,
0:01:06 > 0:01:08I'll be revealing the dangers.
0:01:09 > 0:01:12I think you may find one or two living organisms in here.
0:01:12 > 0:01:14Possibly more than that.
0:01:28 > 0:01:29It's a nightmare scenario.
0:01:29 > 0:01:32A mouse scuttles across the floor of your restaurant.
0:01:32 > 0:01:34There's a cockroach in the breadbasket.
0:01:34 > 0:01:38Well, the Food Inspectors have seen it all too often.
0:01:38 > 0:01:41Pest infestations are the number one reason
0:01:41 > 0:01:44why 1,000 food outlets were shut down last year.
0:01:44 > 0:01:48You've got to watch out - cos the bugs are about.
0:01:54 > 0:01:57Yes, it's an infest-igation in Brent,
0:01:57 > 0:02:00North London, home to a quarter of a million people,
0:02:00 > 0:02:032,000 food outlets, a whole load of creepy crawlies,
0:02:03 > 0:02:06and a Lebanese restaurant that could be getting into
0:02:06 > 0:02:07a whole load of trouble.
0:02:07 > 0:02:12Petra serves over 50 meals a day and is owned by this man - Mr Kalani.
0:02:12 > 0:02:14His restaurant was closed down last week
0:02:14 > 0:02:16when Food Inspector Andreas Kirschner
0:02:16 > 0:02:18found it crawling with cockroaches.
0:02:18 > 0:02:21I think, really, it's always the sheer numbers of insects
0:02:21 > 0:02:24that you encounter which is really, really off-putting.
0:02:24 > 0:02:27Also, their faeces have a very specific smell
0:02:27 > 0:02:30and it really goes into your nose.
0:02:35 > 0:02:38Not only did Andreas find cockroaches,
0:02:38 > 0:02:40he also found evidence of mice.
0:02:40 > 0:02:41The owner says he's tackled the problem.
0:02:41 > 0:02:44But if the infestation is still there,
0:02:44 > 0:02:47Mr Kalani will not be able to open for business.
0:02:49 > 0:02:50So, what have you done?
0:02:50 > 0:02:51Everything.
0:02:51 > 0:02:53Everything meaning what? You have cleaned.
0:02:53 > 0:02:56I can see it's cleaner.
0:02:56 > 0:02:58I think it's best if I have a look for myself.
0:03:01 > 0:03:05Andreas is no slouch. He knows exactly where to look for pests
0:03:05 > 0:03:06and after 10 minutes,
0:03:06 > 0:03:09he's already discovered what he's after.
0:03:09 > 0:03:10What's going on under here?
0:03:10 > 0:03:12There's a cockroach running, you see it.
0:03:14 > 0:03:16One dead and one barely alive one.
0:03:16 > 0:03:21So basically that means you still have an on-going infestation.
0:03:21 > 0:03:22OK, OK.
0:03:23 > 0:03:26Cockroaches are really very dirty bugs.
0:03:26 > 0:03:29They thrive in dark, moist places,
0:03:29 > 0:03:31eat just about anything, including faeces,
0:03:31 > 0:03:34and spread diseases all over our food.
0:03:35 > 0:03:38To get rid of all of them, OK,
0:03:38 > 0:03:41that may involve moving all that out
0:03:41 > 0:03:45and cleaning and scraping the whole floor, yeah?
0:03:45 > 0:03:49It's not looking good for Mr Kalani and now there's even more bad news.
0:03:50 > 0:03:53You still have some mouse droppings in here.
0:03:53 > 0:03:55They are old mouse droppings.
0:03:55 > 0:03:57Well, I don't know if they are old or not.
0:03:59 > 0:04:01And you can see there's some more in this corner,
0:04:01 > 0:04:03and here as well, you see.
0:04:03 > 0:04:05All these black spots there, yeah.
0:04:05 > 0:04:08OK, let's have a look down here.
0:04:08 > 0:04:10Mice carry both E. coli and salmonella,
0:04:10 > 0:04:13two of the biggest causes of food poisoning.
0:04:13 > 0:04:16They can also squeeze through pencil-sized holes,
0:04:16 > 0:04:19so it's important to keep all your food in sealed containers.
0:04:19 > 0:04:21This is opened stuff here.
0:04:21 > 0:04:23This, you have to throw away as we agreed,
0:04:23 > 0:04:25so if you want to get the rubbish bag now and throw it away
0:04:25 > 0:04:27so I can witness that, OK?
0:04:27 > 0:04:30Getting rid of cockroaches and mice is not easy.
0:04:30 > 0:04:33It's something best left to the professionals.
0:04:33 > 0:04:37You can't reopen, yeah, OK? There's no way.
0:04:37 > 0:04:40Every day the restaurant is not open,
0:04:40 > 0:04:42the owner is losing money.
0:04:42 > 0:04:46The question is, can he clear up before he goes bust?
0:04:46 > 0:04:49Closing down places can be tough on traders,
0:04:49 > 0:04:52but when you know that up to 200 people every year
0:04:52 > 0:04:54die of food poisoning,
0:04:54 > 0:04:58then you realise it's something, sometimes, that just has to be done.
0:04:58 > 0:05:00I'll be back later on to see how
0:05:00 > 0:05:02Andreas tackles the food outlets whose bad practice
0:05:02 > 0:05:05could put our lives at risk.
0:05:05 > 0:05:09You are exposing your customers to getting food poisoning.
0:05:15 > 0:05:17Now, though, we're off to Northamptonshire
0:05:17 > 0:05:19and the market town of Kettering.
0:05:19 > 0:05:23It has 80,000 people, 800 food outlets
0:05:23 > 0:05:26and one woman who deserves really good music to introduce her.
0:05:26 > 0:05:28MUSIC: "Sabotage" by The Beastie Boys
0:05:31 > 0:05:33Probably not the best place to keep your skewers.
0:05:33 > 0:05:35There are some bits of food.
0:05:35 > 0:05:37I don't think you should be in the kitchen. You're not
0:05:37 > 0:05:39wearing your uniform. Standards are not good.
0:05:39 > 0:05:41They could also be a fire hazard.
0:05:41 > 0:05:44It just doesn't look very professional.
0:05:44 > 0:05:46Yes, meet Eleni Vasilopoulou.
0:05:46 > 0:05:47She knows what it's like
0:05:47 > 0:05:49to be on the other side of kitchen inspections,
0:05:49 > 0:05:51cos she used to work in them.
0:05:51 > 0:05:53So don't say she doesn't know what she's talking about.
0:05:53 > 0:05:55I loved being a chef, I loved cooking.
0:05:55 > 0:05:58I loved the buzz of the kitchen.
0:05:58 > 0:06:01I worked in London for about seven or eight years
0:06:01 > 0:06:02in professional kitchens.
0:06:02 > 0:06:05It has really helped when
0:06:05 > 0:06:09somebody will try to lie to me or pretend that
0:06:09 > 0:06:12they have cleaned somewhere when they actually haven't,
0:06:12 > 0:06:17so, you know, a business that tries to fool us doesn't always work,
0:06:17 > 0:06:19because we know what they are up to.
0:06:22 > 0:06:25Today Eleni is paying a visit to the Naseby hotel
0:06:25 > 0:06:27in the centre of town.
0:06:29 > 0:06:32- Are you surprised to see me? - Yeah.
0:06:32 > 0:06:35Last inspection wasn't very good, was it?
0:06:35 > 0:06:36Yes, correct.
0:06:36 > 0:06:40OK. There were some changes to the staff in the kitchen?
0:06:40 > 0:06:43Correct. The head chef who was here before is gone.
0:06:43 > 0:06:48- Right.- We've got two new chefs in the kitchen.
0:06:49 > 0:06:52Eleni found cleanliness and staff training
0:06:52 > 0:06:55far below the required standard on her last visit a month ago.
0:06:55 > 0:06:59She told the management she wanted big improvements - and fast.
0:06:59 > 0:07:00And no wonder.
0:07:00 > 0:07:05The hotel hosts functions for up to 150 people
0:07:05 > 0:07:08and the restaurant can cater for around 60 guests a day.
0:07:08 > 0:07:11And all those meals are prepared here.
0:07:14 > 0:07:17Are you using this? Or is it disused?
0:07:17 > 0:07:21Disused equipment is one of my pet hates
0:07:21 > 0:07:25because it collects dust and bacteria you don't need.
0:07:25 > 0:07:27You can sell it on eBay, make some money
0:07:27 > 0:07:29and take everyone out for a drink.
0:07:31 > 0:07:35I think cleaning as they go along is the answer to this.
0:07:35 > 0:07:37It just doesn't look great.
0:07:37 > 0:07:38Feels a bit sticky as well.
0:07:38 > 0:07:41That looks a bit suspicious.
0:07:43 > 0:07:47A cremated chicken wing - lovely!
0:07:47 > 0:07:48What are these for?
0:07:49 > 0:07:51Really?
0:07:51 > 0:07:54Really? Have you heard of oven gloves?
0:07:54 > 0:07:56Chef, have you heard of oven gloves?
0:07:56 > 0:07:58- Which one is yours?- That one.
0:07:58 > 0:08:01Thank you. So we're going to put these in the bin, yeah?
0:08:03 > 0:08:09There's food spillages already on that and nobody's actually bothered.
0:08:09 > 0:08:11- You got a whip?- Yeah.- Yeah.
0:08:11 > 0:08:12Crack it sometimes.
0:08:12 > 0:08:14It really helps.
0:08:14 > 0:08:16The inspection goes from bad to worse.
0:08:16 > 0:08:18Health hazards in the fridge...
0:08:18 > 0:08:24This is cooked and this is obviously raw on the same tray.
0:08:24 > 0:08:26..and dangers in the storage areas too.
0:08:26 > 0:08:30I know it's just a flour lid
0:08:30 > 0:08:36but it shows that they are not taking much pride
0:08:36 > 0:08:38in how they cover their food.
0:08:38 > 0:08:44Open and uncovered, these bags make tempting targets.
0:08:44 > 0:08:46I'm a bit worried, because...
0:08:46 > 0:08:49you haven't got a pest problem, have you?
0:08:49 > 0:08:52- You haven't got mice, have you?- No.
0:08:52 > 0:08:55This is a perfect environment
0:08:55 > 0:09:00for a mouse to just eat away at all this lovely, dry food.
0:09:00 > 0:09:03Do you have petty cash available to you?
0:09:03 > 0:09:07- Yes.- Just send somebody out to the shop, please,
0:09:07 > 0:09:09and get some food-safe containers with lids.
0:09:09 > 0:09:12The problem that I've got, wherever I see
0:09:12 > 0:09:14bits of food on shelving,
0:09:14 > 0:09:19I keep worrying that there is a little friend gnawing at the bags.
0:09:19 > 0:09:21Happily, there are no mice here,
0:09:21 > 0:09:24but then, mice aren't the only things that bite.
0:09:24 > 0:09:26OK, this is interesting. Somebody just went...
0:09:26 > 0:09:29like that. You can tell.
0:09:29 > 0:09:30Yeah?
0:09:30 > 0:09:34The...I really can't stand cheese.
0:09:34 > 0:09:37Yeah. It needs to be wrapped and looked after.
0:09:39 > 0:09:42Be careful, don't spill it everywhere and slip.
0:09:47 > 0:09:49No.
0:09:49 > 0:09:51It's not improved, really.
0:09:51 > 0:09:53I want to help them,
0:09:53 > 0:09:56but then there's only so many times I can tell them something.
0:09:56 > 0:09:59I am considering serving some improvement notices,
0:09:59 > 0:10:01but I'm not sure yet.
0:10:01 > 0:10:05I'll have to take a few deep breaths and reconsider a few things.
0:10:05 > 0:10:07Legal notices would force the hotel
0:10:07 > 0:10:11to clean up and improve staff training,
0:10:11 > 0:10:13or risk prosecution and closure.
0:10:13 > 0:10:16It's the owner's responsibility, but for now,
0:10:16 > 0:10:19Eleni gives her warning to manager Sebastien.
0:10:19 > 0:10:22I know you guys want to do well, I can see that you want to do well,
0:10:22 > 0:10:24otherwise you wouldn't be taking notes.
0:10:24 > 0:10:26But you need to crack the whip as well.
0:10:27 > 0:10:31Stop being so nice, yeah?
0:10:31 > 0:10:35The hotel has a series of functions booked over the next few weeks.
0:10:35 > 0:10:39It needs to improve standards - urgently.
0:10:39 > 0:10:43I'm going to lose sleep, I think, if I don't sort them out.
0:10:43 > 0:10:47I really felt like just doing all the cleaning for them today,
0:10:47 > 0:10:50I really did.
0:10:50 > 0:10:53Which doesn't fill me with confidence.
0:10:55 > 0:10:58Eleni has to decide whether to serve legal notices
0:10:58 > 0:11:00when she returns in a week's time.
0:11:06 > 0:11:08Inspectors like Eleni may be able
0:11:08 > 0:11:10to enter premises where foods are prepared commercially,
0:11:10 > 0:11:14but they have no right to go into our homes, which, ironically,
0:11:14 > 0:11:17are where most food poisoning outbreaks start.
0:11:17 > 0:11:20Their powers don't extend to most workplaces, either,
0:11:20 > 0:11:23and they present their own dangers.
0:11:23 > 0:11:26Now a massive two thirds of all office workers
0:11:26 > 0:11:28have their lunch at their desks,
0:11:28 > 0:11:31and most of them don't clean up before they eat.
0:11:31 > 0:11:34Now, a recent report claims that our desks in the office
0:11:34 > 0:11:36are covered in bacteria
0:11:36 > 0:11:40and some of our keyboards are dirtier than our toilets.
0:11:40 > 0:11:41Still hungry?
0:11:41 > 0:11:45Well, they are at this central London office,
0:11:45 > 0:11:47and all that might be about to change.
0:11:53 > 0:11:56Today our own Food Inspector, Ben Milligan,
0:11:56 > 0:11:59is joining me on a visit to this IT company.
0:11:59 > 0:12:02Most staff here eat and drink at their desks.
0:12:02 > 0:12:04It's coming up to lunchtime
0:12:04 > 0:12:06and they have no idea we're dropping in.
0:12:06 > 0:12:09Hello, ladies and gentlemen.
0:12:09 > 0:12:11Can I have your attention, please?
0:12:11 > 0:12:14I can tell you now that you are just about to have
0:12:14 > 0:12:18a food inspection, so if you could all stand up,
0:12:18 > 0:12:21don't touch a thing, OK, and just step away from your desk.
0:12:21 > 0:12:2617 million people suffered from a tummy bug last year,
0:12:26 > 0:12:29and that caused nearly 11 million lost working days.
0:12:29 > 0:12:32Want to know some of the more surprising hazards
0:12:32 > 0:12:34of eating lunch in the office? OK.
0:12:34 > 0:12:37Well, your desk surface is likely to contain
0:12:37 > 0:12:40100 times more bacteria than a kitchen table.
0:12:40 > 0:12:44Your keyboard is constantly accumulating dirt -
0:12:44 > 0:12:47up to two grams of it every month.
0:12:47 > 0:12:48Compared to men,
0:12:48 > 0:12:50the average female office worker
0:12:50 > 0:12:52has up to four times the amount
0:12:52 > 0:12:54of germs in, on,
0:12:54 > 0:12:56and around her work area.
0:12:56 > 0:12:57So, I need a woman.
0:12:57 > 0:13:01In the interests of research, of course! It looks quite a clean desk.
0:13:01 > 0:13:03That's the thing, these things do look clean
0:13:03 > 0:13:06but it's the things you can't see lurking that are the problem.
0:13:06 > 0:13:09- You washed your hands, obviously, before you ate your sandwich?- I did.
0:13:09 > 0:13:12But I've seen you beavering away. Answered the phone?
0:13:12 > 0:13:14Not that phone, my mobile.
0:13:14 > 0:13:17There's a risk, for a start.
0:13:17 > 0:13:20Unless you clean your mobile regularly,
0:13:20 > 0:13:23it's likely to be harbouring germs and...ready for this?
0:13:23 > 0:13:26Research has shown that 16% of handsets
0:13:26 > 0:13:28are contaminated with faeces.
0:13:28 > 0:13:32Would you mind if we tested your phone?
0:13:32 > 0:13:34- No, I don't mind.- Are you sure?- Yes.
0:13:34 > 0:13:37- It might put you off your cheese sandwich.- It's a good diet, yeah!
0:13:37 > 0:13:40- I'm not hungry any more.- Oh, no!
0:13:40 > 0:13:43Ben's environmental monitor is a good indicator
0:13:43 > 0:13:45of surface contamination.
0:13:45 > 0:13:49Anything above 1,000 means it shouldn't be anywhere near food.
0:13:50 > 0:13:54THEY LAUGH
0:13:54 > 0:13:57Did you get that reading? Way over what it should be.
0:13:57 > 0:13:59It's not filthy.
0:13:59 > 0:14:01- It's certainly not clean.- Yes.
0:14:01 > 0:14:04I shall be cleaning it from now on.
0:14:04 > 0:14:08Tough economic times have made eating in more popular.
0:14:08 > 0:14:11Nearly three quarters of us now take our own food to work
0:14:11 > 0:14:13at least once a week.
0:14:13 > 0:14:15The credit crunch lunch may be easier on the pocket.
0:14:15 > 0:14:18Not necessarily on your health.
0:14:18 > 0:14:20- When did you come in? - Eleven o'clockish.
0:14:20 > 0:14:23- So it's been out of refrigeration for a couple of hours?- Yes.
0:14:23 > 0:14:27Right, so what does that mean for the temperature? Ben checks.
0:14:27 > 0:14:29Without refrigeration it's warmed up
0:14:29 > 0:14:31to a point where it could be hazardous.
0:14:31 > 0:14:33At the minute it's about 19 degrees.
0:14:33 > 0:14:36Between eight and 63,
0:14:36 > 0:14:39that's when bacteria love to play around and multiply,
0:14:39 > 0:14:42so if you're leaving it at room temperature,
0:14:42 > 0:14:44then you've got four hours, really.
0:14:44 > 0:14:47So after four hours, you would either
0:14:47 > 0:14:49bring it back under temperature control,
0:14:49 > 0:14:51get it less than eight degrees or chuck it away.
0:14:53 > 0:14:55Have you had your lunch yet?
0:14:55 > 0:14:57- I have.- What did you have?
0:14:57 > 0:14:59- I had a baguette. - A baguette from a shop?- Yes.
0:14:59 > 0:15:01- Did you eat it here?- I did.- OK.
0:15:01 > 0:15:04- I don't eat off there, it's fine. - But you touch there and then eat?
0:15:04 > 0:15:06Yeah. Well, I normally eat it
0:15:06 > 0:15:08then I'll wash my hands and then I'll eat.
0:15:08 > 0:15:11So you never touch the keyboard in between mouthfuls?
0:15:11 > 0:15:13- Yeah, probably. - OK. Another hidden risk.
0:15:13 > 0:15:17Keyboards are a playground for bacteria
0:15:17 > 0:15:19unless you sanitise them regularly.
0:15:19 > 0:15:22And here's a horrible thought - if your office has mice,
0:15:22 > 0:15:23they can leave droppings on the keyboard
0:15:23 > 0:15:26as they search for food at night. Eurgh!
0:15:26 > 0:15:28There's a lot of hair.
0:15:28 > 0:15:30THEY LAUGH
0:15:30 > 0:15:32Little short hairs.
0:15:32 > 0:15:35Do you want to take a swab off his keyboard?
0:15:35 > 0:15:36I think we'd better.
0:15:36 > 0:15:39Yeah, I'd be very interested,
0:15:39 > 0:15:41cos that is very similar to my office,
0:15:41 > 0:15:43and I think you may find
0:15:43 > 0:15:46one or two living organisms in there.
0:15:46 > 0:15:47Maybe more!
0:15:47 > 0:15:50- HE LAUGHS - Possibly more than that.
0:15:50 > 0:15:55Ben's inspection shows if you eat your lunch at your desk,
0:15:55 > 0:15:57there's a lot more danger than you may think.
0:15:57 > 0:16:00So, to avoid those unwelcome sick days,
0:16:00 > 0:16:02here are a few rules to remember.
0:16:02 > 0:16:06Make sure you tip up and clean your keyboard on a regular basis
0:16:06 > 0:16:08to get rid of crumbs and grease.
0:16:08 > 0:16:10Wipe your phone, especially your mobile,
0:16:10 > 0:16:13with a sanitiser to keep it germ free.
0:16:13 > 0:16:14Store your lunch in the fridge
0:16:14 > 0:16:16instead of on your desk.
0:16:16 > 0:16:18And always use the microwave
0:16:18 > 0:16:19if your office has one.
0:16:24 > 0:16:26We're back in Brent
0:16:26 > 0:16:30where it is the job of Food Inspector Andreas Kirschner
0:16:30 > 0:16:34to keep the people of North London free from food poisoning.
0:16:34 > 0:16:37But he's also part of the bigger picture,
0:16:37 > 0:16:40because Andreas collects swabs and samples
0:16:40 > 0:16:44which go into a national survey on food hygiene.
0:16:44 > 0:16:45He's a busy guy.
0:16:45 > 0:16:49- I'm from Brent Council, from Environmental Health.- Yes.
0:16:49 > 0:16:51This means sampling chopping boards,
0:16:51 > 0:16:54kitchen equipment and surfaces, even the employees...
0:16:56 > 0:16:57Thank you very much.
0:16:57 > 0:16:59..and then sending it to the Health Protection Agency.
0:16:59 > 0:17:03While most swabs taken from the study come back clear,
0:17:03 > 0:17:05for one kebab shop, there is a worry.
0:17:05 > 0:17:07We found a great number of Enterobacteriaceae.
0:17:09 > 0:17:12To you and I, this means that the sample from that shop
0:17:12 > 0:17:15contained more than 100 species of bacteria
0:17:15 > 0:17:17that are normally found in your intestines.
0:17:17 > 0:17:20It's an indicator for poor food hygiene,
0:17:20 > 0:17:23temperature control and especially poor cleaning.
0:17:23 > 0:17:28We also found some quite high number of E. coli and Listeria.
0:17:29 > 0:17:32E. coli can cause serious illness in healthy adults,
0:17:32 > 0:17:35and even death in the young and elderly.
0:17:35 > 0:17:37Listeria can cause miscarriages.
0:17:37 > 0:17:40So results like this call for an urgent revisit.
0:17:41 > 0:17:44Now, here's something you didn't know.
0:17:44 > 0:17:47Andreas is Brent's undisputed kebab expert.
0:17:48 > 0:17:50If people knew what's in their kebab,
0:17:50 > 0:17:52I think they wouldn't eat it.
0:17:52 > 0:17:55We've done extensive studies with kebabs. I mean,
0:17:55 > 0:17:58we did extensive study of what's in them, actually,
0:17:58 > 0:18:02and we found, obviously, there's extremely high levels of fat,
0:18:02 > 0:18:04saturated fat, salt...
0:18:06 > 0:18:08..and obviously the quality of the meat in the kebab
0:18:08 > 0:18:11is not great at all, so...
0:18:14 > 0:18:15Hi, there. Hiya.
0:18:15 > 0:18:17From Environmental Health, yeah?
0:18:17 > 0:18:20So we're just going to wait a minute
0:18:20 > 0:18:22until the proprietor arrives.
0:18:23 > 0:18:26Now, with a Health Inspector at the counter, you might expect
0:18:26 > 0:18:28- the staff to do things by the book.- OK.
0:18:28 > 0:18:30Not this chap.
0:18:30 > 0:18:32What you doing with the stuff in there?
0:18:32 > 0:18:34This is not cooked. I can see it's cold, man.
0:18:34 > 0:18:37I'm going to have to go in now, yeah?
0:18:37 > 0:18:40The man is adamant that the kebab is cooked.
0:18:40 > 0:18:43The inspector's thermometer proves otherwise,
0:18:43 > 0:18:46and if the meat hasn't been heated properly,
0:18:46 > 0:18:48the risk of food poisoning is huge.
0:18:48 > 0:18:51Before you hot-hold it, yeah, you have to heat it.
0:18:51 > 0:18:53Yeah, I did heat it.
0:18:53 > 0:18:56No, you didn't heat it, because this is 21 Celsius.
0:18:56 > 0:19:00I heat it, then a customer comes here,
0:19:00 > 0:19:02that's why I leave it, then I sell it...
0:19:02 > 0:19:06No, no, no. You heat the food to above 75 Celsius
0:19:06 > 0:19:07when you reheat it, yeah?
0:19:07 > 0:19:10And then you can hot-hold it.
0:19:10 > 0:19:12But this food...listen.
0:19:12 > 0:19:15It's 12.26. You open at what time?
0:19:16 > 0:19:18About half past eleven.
0:19:18 > 0:19:19Eleven thirty. So you are telling me
0:19:19 > 0:19:21this one has been heated
0:19:21 > 0:19:24and has cooled down to 21 Celsius
0:19:24 > 0:19:26and from heating to get cold again,
0:19:26 > 0:19:30and now you putting it there and keeping it warm, yeah?
0:19:30 > 0:19:33So this stuff I'm telling you, you have to take out
0:19:33 > 0:19:36and dispose of. Now. OK?
0:19:36 > 0:19:39And off it goes.
0:19:39 > 0:19:40The owner arrives.
0:19:40 > 0:19:42He was already in trouble after the swab tests
0:19:42 > 0:19:45showed E. coli and Listeria present on his premises.
0:19:45 > 0:19:48After what Andreas has just seen,
0:19:48 > 0:19:49he's now in deep.
0:19:51 > 0:19:54This is completely unacceptable.
0:19:54 > 0:19:57This item clearly has come out of your fridge.
0:19:57 > 0:20:01It's sitting there for an hour, now your staff are cutting off the food.
0:20:01 > 0:20:04It really clearly shows that your staff,
0:20:04 > 0:20:05they haven't got a clue.
0:20:06 > 0:20:09The least thing I'm going to do today, I'm going to serve
0:20:09 > 0:20:11a hygiene improvement notice for training,
0:20:11 > 0:20:14because in my opinion, yeah,
0:20:14 > 0:20:17your staff, they are not trained adequately.
0:20:17 > 0:20:21You are exposing your customers to getting food poisoning.
0:20:21 > 0:20:24If you poison somebody,
0:20:24 > 0:20:27you will be liable personally and you know,
0:20:27 > 0:20:31whatever compensation comes your way
0:20:31 > 0:20:33is not going to be in the hundreds, yeah?
0:20:33 > 0:20:35It's going to be in the tens of thousands
0:20:35 > 0:20:38if you cause food poisoning on any sort of scale, yeah?
0:20:40 > 0:20:43It was clear from the time when I walked in
0:20:43 > 0:20:47that they didn't know exactly what food hygiene means.
0:20:47 > 0:20:49That is quite clear if you cut off raw meat
0:20:49 > 0:20:51and just put it into a heating dish,
0:20:51 > 0:20:54it's really, really bad.
0:20:54 > 0:20:56They haven't got a clue about food hygiene.
0:20:56 > 0:20:58They do not know the basics, yeah?
0:20:58 > 0:21:00Which is scary, yeah,
0:21:00 > 0:21:03because there's a good chance that they'll poison somebody.
0:21:04 > 0:21:06The owner has three weeks to comply
0:21:06 > 0:21:08with the improvement notice.
0:21:08 > 0:21:11If he doesn't, he'll be committing a punishable offence.
0:21:14 > 0:21:17If you want to avoid being struck down by food poisoning,
0:21:17 > 0:21:19you need to know what to look out for.
0:21:19 > 0:21:23Three quarters of confirmed cases are caused by
0:21:23 > 0:21:25just five types of bacteria,
0:21:25 > 0:21:30and one particular bug makes around 1,000 of us ill every week.
0:21:35 > 0:21:37This is Campylobacter. The daddy,
0:21:37 > 0:21:41the number one cause of all food poisoning.
0:21:41 > 0:21:44It looks pretty harmless in a Petri dish there.
0:21:44 > 0:21:46Let's have a look at it under the microscope.
0:21:48 > 0:21:51Well, as you can see, they're spiral shaped bacteria with flagella.
0:21:51 > 0:21:53Well, tails to you and me,
0:21:53 > 0:21:57and they will help them swim and fly up and down your body.
0:21:57 > 0:21:59So where does Campylobacter come from?
0:21:59 > 0:22:02Well, a popular breeding ground is unpasteurised milk,
0:22:02 > 0:22:04and unpasteurised cheese,
0:22:04 > 0:22:05but this is the biggest culprit.
0:22:05 > 0:22:07The innocent chicken.
0:22:07 > 0:22:1365% of all raw chicken has Campylobacter. Amazing.
0:22:13 > 0:22:16So what are the symptoms? Well...
0:22:16 > 0:22:18vomiting, diarrhoea,
0:22:18 > 0:22:20stomach pain, stomach cramps
0:22:20 > 0:22:23and you'll probably have a fever.
0:22:23 > 0:22:25And this can last up to ten days.
0:22:27 > 0:22:28So how do we avoid Campylobacter?
0:22:28 > 0:22:31Well, think about hygiene in the kitchen.
0:22:31 > 0:22:33That means washing your hands regularly.
0:22:33 > 0:22:35Always cook your meat thoroughly.
0:22:35 > 0:22:40Now, poultry should reach the temperature of 74 degrees Celsius,
0:22:40 > 0:22:44and by the way, all those people that are washing your chicken,
0:22:44 > 0:22:45that doesn't help.
0:22:45 > 0:22:47That merely splashes the bacteria
0:22:47 > 0:22:50all over the kitchen.
0:22:50 > 0:22:54So to avoid becoming another food poisoning statistic, remember -
0:22:54 > 0:22:56wash your hands regularly,
0:22:56 > 0:22:59especially after you've put food packaging in the bin.
0:22:59 > 0:23:02Never ever wash raw chicken.
0:23:02 > 0:23:04When storing food in the fridge,
0:23:04 > 0:23:07keep raw meat away from everything else.
0:23:07 > 0:23:09And when you're eating leftovers,
0:23:09 > 0:23:10always reheat thoroughly.
0:23:14 > 0:23:16A week after her visit to Kettering's Naseby Hotel,
0:23:16 > 0:23:19Food Inspector Eleni Vasilopoulou is back.
0:23:19 > 0:23:22Only this time, she's packing.
0:23:22 > 0:23:26She has three enforcement notices demanding an improvement
0:23:26 > 0:23:29in hygiene, staff training and building structure.
0:23:29 > 0:23:33If they don't comply with these hygiene improvement notices,
0:23:33 > 0:23:35then that's a direct offence,
0:23:35 > 0:23:38and we will be going to court
0:23:38 > 0:23:40due to non-compliance with the notices.
0:23:40 > 0:23:42It's serious stuff,
0:23:42 > 0:23:44although the boss of the hotel doesn't seem
0:23:44 > 0:23:48to be treating the matter with too much urgency.
0:23:48 > 0:23:50Still waiting to hear from you from last week.
0:23:50 > 0:23:53Yes, I'm still waiting for my boss to find out what...
0:23:53 > 0:23:54Oh, really?
0:23:54 > 0:23:57- Oh, he's here now?- Yeah. - That's good.- He's here.
0:23:57 > 0:24:00I've decided that I'm going to be serving notices.
0:24:00 > 0:24:04It's good that's he's here, so I can explain it to him properly.
0:24:04 > 0:24:05- These are the actual notices.- Yeah.
0:24:05 > 0:24:09I can wait until he gets off the phone and explain it to him as well.
0:24:09 > 0:24:11He is very busy today as well.
0:24:11 > 0:24:13Yeah? Yeah, OK.
0:24:13 > 0:24:15- Yeah. If you just... - Yeah, yeah, thanks.
0:24:20 > 0:24:22His boss is apparently very busy today.
0:24:22 > 0:24:24It really upsets me when people say they are very busy.
0:24:26 > 0:24:30We just have to wait now to see if he's got time to see me.
0:24:31 > 0:24:33I'll try not to get really annoyed on camera.
0:24:33 > 0:24:36I just want to barge through the door.
0:24:38 > 0:24:40He's still on the phone.
0:24:40 > 0:24:42He's still on the phone. OK.
0:24:42 > 0:24:43Do I have to wait?
0:24:44 > 0:24:46If you've got an hour to spare, yes?
0:24:46 > 0:24:49Well, he can have his... we can have his call interrupted.
0:24:49 > 0:24:52This is important, as you can appreciate.
0:24:52 > 0:24:56I appreciate this, but he's busy trying to resolve other issues.
0:24:56 > 0:24:59They are legal documents so they have to be followed.
0:24:59 > 0:25:05This business needs to demonstrate that they are willing to help.
0:25:05 > 0:25:07If an owner of the business is too busy
0:25:07 > 0:25:10to speak to the Environmental Health Officer,
0:25:10 > 0:25:14then it's not good, it's poor.
0:25:14 > 0:25:17It shows that they don't put food safety first.
0:25:17 > 0:25:20Eventually they will pay for it.
0:25:23 > 0:25:27In Brent, Andreas Kirschner has gone back to the Lebanese restaurant
0:25:27 > 0:25:30he closed down because it was infested with mice and cockroaches.
0:25:30 > 0:25:33You can't be open, there's no way.
0:25:33 > 0:25:36The owner, Mr Kalani, has to prove that he's dealt with the problem
0:25:36 > 0:25:40and that means producing two pest control reports saying it's all clear.
0:25:41 > 0:25:43OK, so it says here,
0:25:43 > 0:25:45"No cockroaches or mice have been found in the shop."
0:25:45 > 0:25:50And on the 23rd it says "We did check for mice, did not find signs.
0:25:50 > 0:25:54"We did check for cockroaches - did not find signs of them."
0:25:54 > 0:25:58OK, so you have two clear reports there as required.
0:25:58 > 0:26:01That means we'll have a look around, yeah?
0:26:02 > 0:26:05Now we look here, there's nothing in there.
0:26:05 > 0:26:08That's a clear trap up here. Great.
0:26:08 > 0:26:13- Again, that trap is clear as well. - So far, so good.
0:26:13 > 0:26:16Now, I think the last time, the mouse droppings,
0:26:16 > 0:26:18we had them on this side, yeah?
0:26:18 > 0:26:22OK, so there's no new droppings here. Trap is clear.
0:26:22 > 0:26:27But with no money coming in, the owner desperately needs to be given the all clear
0:26:27 > 0:26:31- and allowed to reopen. - OK, well, it seems you are clear.
0:26:31 > 0:26:36It seems the infestations have been eliminated
0:26:36 > 0:26:38and you can reopen your premises. OK? Great.
0:26:38 > 0:26:42It's good news for Mr Kalani but he's not getting off scot-free.
0:26:42 > 0:26:45Andreas will be paying him weekly visits
0:26:45 > 0:26:48to make sure the problems don't come back.
0:26:48 > 0:26:50Eleni returns to the Naseby Hotel,
0:26:50 > 0:26:53and this time the owner does speak to her.
0:26:53 > 0:26:56He'd hired a new chef who's able to reassure her
0:26:56 > 0:26:59that all the problems she's identified have been addressed.
0:27:02 > 0:27:04Yes, they've complied with the notices.
0:27:04 > 0:27:08Everything is labelled, and he is keeping records of temperatures,
0:27:08 > 0:27:13so I am much happier today with what they've done.
0:27:13 > 0:27:17I really want them to get even better but at the moment I am happy
0:27:17 > 0:27:21to walk away and say well done, and we'll see you again in nine months.
0:27:24 > 0:27:29Three weeks after serving legal notices,
0:27:29 > 0:27:32Andreas returns to find Master Kebab vastly improved.
0:27:33 > 0:27:38As well as imposing strict food handling systems including cooking kebabs thoroughly,
0:27:38 > 0:27:41Manager Nadim has also put every employee
0:27:41 > 0:27:43through a level two Food Hygiene course.
0:27:43 > 0:27:47I have to be very, very careful how we're cooking the food,
0:27:47 > 0:27:50and where we are keeping it and at what temperature.
0:27:50 > 0:27:52Food safety is very important for me.
0:27:52 > 0:27:57Nice! Andreas will come back again in six months to make sure
0:27:57 > 0:27:59standards are being maintained.
0:28:00 > 0:28:03That's it for another eye-opening half hour with the Food Inspectors.
0:28:03 > 0:28:07I hope we've given you some useful advice on how to eat safely
0:28:07 > 0:28:10and I really hope we haven't put you off your dinner.
0:28:10 > 0:28:13- See you next time. Bye.- Bye-bye.
0:28:37 > 0:28:40Subtitles by Red Bee Media Ltd