0:00:02 > 0:00:03Have you enjoyed your dinner? Good.
0:00:03 > 0:00:07Digest on this, every year over a million people get ill
0:00:07 > 0:00:10because of the food they eat. That's over a million dodgy dinners.
0:00:10 > 0:00:13What we need is a group of men and women who have the power
0:00:13 > 0:00:17to shut down dirty restaurants and food shops all across the country.
0:00:17 > 0:00:19Do these men and women exist?
0:00:19 > 0:00:20They do, Chris.
0:00:20 > 0:00:24They're called the food inspectors, and they're very, very busy.
0:00:28 > 0:00:30'Over the next few weeks we'll be out on the road
0:00:30 > 0:00:32'with the food inspectors.'
0:00:32 > 0:00:34You need to get your act together.
0:00:34 > 0:00:38'They'll discover restaurants where no-one seems to know what they're doing.'
0:00:38 > 0:00:41You can't have a rabbit where you're preparing food.
0:00:41 > 0:00:44You need to take the rabbit out. Take it out now.
0:00:44 > 0:00:47'And we discover the visitors that no restaurant ever wants to meet.'
0:00:47 > 0:00:51You have so many live cockroaches, yeah? In the preparation area.
0:00:51 > 0:00:53What are they playing at?
0:00:53 > 0:00:56'I'll be revealing the truth about the hidden world of
0:00:56 > 0:00:58'food crime that puts you in danger.'
0:00:58 > 0:01:02- What he's describing there is smuggling?- It's a time bomb waiting to go off.
0:01:02 > 0:01:06'And I'll be find out how our food manufacturers keep us safe.'
0:01:06 > 0:01:10This doesn't look like a kitchen, this looks like a science lab.
0:01:24 > 0:01:27'This week, the illegal trade in shellfish that could
0:01:27 > 0:01:30'put your health at risk.'
0:01:30 > 0:01:33We know people are going out there and bringing in cockles,
0:01:33 > 0:01:36and I for one most certainly wouldn't be eating them.
0:01:36 > 0:01:41'In Gravesend, Mandy finds a filthy kitchen and lays down the law.'
0:01:41 > 0:01:44Dump it. Get a new one. What are you playing at?
0:01:44 > 0:01:46So you need to get your act together.
0:01:46 > 0:01:49'And I drop in on the woman who cares more
0:01:49 > 0:01:51'about her pets than her kitchen.'
0:01:51 > 0:01:53I'll test it, but it looks to me like faeces.
0:01:56 > 0:01:58Now, there's one thing above all others
0:01:58 > 0:02:02that will get a food inspector really worked up, and that is dirt.
0:02:02 > 0:02:06Why? Well, it's quite simple. A grimy kitchen is more likely
0:02:06 > 0:02:08to make you sick than a clean one.
0:02:08 > 0:02:13Luckily, our food inspectors can spot dirt at 20 paces.
0:02:13 > 0:02:17And it crops up in the most unlikely of locations.
0:02:25 > 0:02:27'She's a woman on a mission.'
0:02:27 > 0:02:29Whatever it is in there, shift it.
0:02:29 > 0:02:32- 'No-nonsense.'- Something needs doing with this shelf.
0:02:32 > 0:02:35- 'No excuses.' - I do not want to see that.
0:02:35 > 0:02:38'Her manor's Gravesham in Kent,
0:02:38 > 0:02:42'and with 24 years in the business, she takes it all in her stride.'
0:02:42 > 0:02:43Don't leave bin bags.
0:02:43 > 0:02:47Can you do something about your steps? Wrong answer.
0:02:47 > 0:02:52'This is Mandy Cartwright, FI - that's Food Inspector to you and me.
0:02:52 > 0:02:55'Today, she's on the trail of a Chinese takeaway.'
0:02:58 > 0:03:01I've actually been up there twice before in the past,
0:03:01 > 0:03:04so we're not quite sure what we're going to find today.
0:03:04 > 0:03:07'Every food outlet in England, Wales
0:03:07 > 0:03:10'and Northern Ireland is rated from zero to five -
0:03:10 > 0:03:12'five being the cleanest,
0:03:12 > 0:03:16'and zero meaning there is urgent improvement necessary.
0:03:16 > 0:03:18'Now the Lucky Dragon boasts a four,
0:03:18 > 0:03:23'but this could change depending on Mandy's inspection.'
0:03:23 > 0:03:27Hello there. Were you here the last time I came?
0:03:29 > 0:03:32'Mr Lee's not looking too happy to see Mandy again.
0:03:32 > 0:03:34'That's because she's known as
0:03:34 > 0:03:36'"Clean Up Or Close Down Cartwright".'
0:03:36 > 0:03:38All right, so we're coming through.
0:03:38 > 0:03:41'Mandy's one of Gravesham's most experienced inspectors,
0:03:41 > 0:03:45'and is known for her straight talking.'
0:03:45 > 0:03:47When was the last time you cleaned under your stove?
0:03:49 > 0:03:51Once a week, you're kidding me.
0:03:51 > 0:03:55- Look at all the rubbish that's up here, look.- Oh, that.- It's filthy.
0:03:56 > 0:03:58Why have we got fishing rods stood in the corner there?
0:04:01 > 0:04:02It shouldn't be in the food room.
0:04:02 > 0:04:06Can we get some lids on some of these bins? They're all open.
0:04:06 > 0:04:09'The Lucky Dragon's looking more like the Mucky Dragon,
0:04:09 > 0:04:12'and Mandy's grime radar has picked up another kitchen no-no.'
0:04:12 > 0:04:14Is that what's in that bottle,
0:04:14 > 0:04:16or have you put something else in there?
0:04:21 > 0:04:26Right. But look at what's in there. There's something floating in that.
0:04:27 > 0:04:30Dump it, get a new one.
0:04:30 > 0:04:32'Now Mandy turns her attention to the food,
0:04:32 > 0:04:36'and immediately a box of fried chicken has caught her eye.'
0:04:37 > 0:04:39When were these done?
0:04:42 > 0:04:45And so how long have they been sat here?
0:04:49 > 0:04:51Since six o'clock this morning?
0:04:53 > 0:04:58So they've been here for about six hours since they've been cooked?
0:04:58 > 0:05:03- How do they come in? Do they come in frozen?- Yeah, yeah.- In this box?
0:05:08 > 0:05:15What concerns me is that this has had raw food in it
0:05:15 > 0:05:18and you've now put cooked food.
0:05:18 > 0:05:20Do you really think that's a good idea?
0:05:23 > 0:05:28If you've got chicken in there, whether it's frozen or fresh,
0:05:28 > 0:05:30there's going to be bacteria.
0:05:30 > 0:05:34They've been sat at 20 degrees, for the sake of argument,
0:05:34 > 0:05:40for the past six hours, in a box that's got bacteria on it.
0:05:44 > 0:05:45What are you playing at?
0:05:47 > 0:05:50'Her inspection's over and it's time for the verdict.'
0:05:52 > 0:05:55Not good. Not good.
0:05:55 > 0:05:59I'm not happy with what I saw out in that back room, and your storage
0:05:59 > 0:06:02procedures are almost non-existent, they're not good enough.
0:06:02 > 0:06:05The walls are filthy, and you will definitely not be
0:06:05 > 0:06:09keeping your four-star rating, that's going to be dropping.
0:06:09 > 0:06:12'Four out of five for food hygiene is something
0:06:12 > 0:06:16'you tell your customers about, but a result like this may not be.'
0:06:16 > 0:06:18So you need to get your act together.
0:06:18 > 0:06:20There were, obviously, major cleaning issues
0:06:20 > 0:06:24and it's going to be one that we're going to have to follow up on.
0:06:24 > 0:06:27He will be getting a long schedule of work that he needs to look at.
0:06:27 > 0:06:30'And we'll be back with Mandy later to see
0:06:30 > 0:06:34'if Mr Lee cleans up his act or loses his four star hygiene rating.'
0:06:41 > 0:06:43Food business is big business,
0:06:43 > 0:06:46and it can attract people who cut corners.
0:06:46 > 0:06:50Every week I'll be investigating a food crime that is not only
0:06:50 > 0:06:54an illegal act, but which can put you and your family
0:06:54 > 0:06:58and anyone who eats these foods at serious risk of illness.
0:06:58 > 0:07:02Tonight I'm going to reveal there's a darker side to our shellfish
0:07:02 > 0:07:05industry that could lead to poison on your plate.
0:07:12 > 0:07:15'Shellfish - and I'm talking about molluscs like clams
0:07:15 > 0:07:18'and mussels - can be dangerous, responsible for more
0:07:18 > 0:07:23'cases of food poisoning that either dairy or rice, or fruit and veg.'
0:07:23 > 0:07:27And some of the symptoms are horrifying -
0:07:27 > 0:07:29amnesia, paralysis, diarrhoea.
0:07:29 > 0:07:31'Now, I don't know about you,
0:07:31 > 0:07:34'but I'd always assumed that if prepared properly, shellfish
0:07:34 > 0:07:38'will be OK, but apparently it also depends on where it's caught.
0:07:41 > 0:07:44'It's three o'clock in the morning and the fishermen
0:07:44 > 0:07:46'at Lytham-St-Annes are going out to work.
0:07:46 > 0:07:48'They're registered fishermen,
0:07:48 > 0:07:52'fishing in waters where shellfish is cleared for human consumption.
0:07:52 > 0:07:55'But there's evidence that this is not the only fishing taking place.
0:07:55 > 0:07:59'And illegal fishing in other areas is putting anyone who
0:07:59 > 0:08:01'eats their catch at risk.'
0:08:01 > 0:08:04There are numerous beds throughout the United Kingdom
0:08:04 > 0:08:06that are not classified.
0:08:06 > 0:08:09We know people are going out there and bringing in cockles,
0:08:09 > 0:08:12and I for one most certainly wouldn't be eating them
0:08:12 > 0:08:15and I wouldn't advise anybody else to do the same.
0:08:15 > 0:08:19'This kind of fishing may look small-scale, but it's anything but.
0:08:19 > 0:08:22'Annually, 45,000 tons of shellfish are landed in the UK,
0:08:22 > 0:08:26'and last year the industry was worth a whopping half a million pounds.
0:08:29 > 0:08:32'In the past few years there have been a number of high-profile
0:08:32 > 0:08:37'shellfish poisoning cases, and it can carry really dangerous
0:08:37 > 0:08:39'nasties, such as E-coli and norovirus.
0:08:39 > 0:08:43'A single outbreak can affect hundreds of people.
0:08:45 > 0:08:48'Contaminated shellfish can end up on our plates
0:08:48 > 0:08:51'when fishermen take their catch from dirty beds
0:08:51 > 0:08:53'and pass them off as cleaner than they really are.
0:08:53 > 0:08:57'So why do some areas produce cleaner shellfish than others?
0:08:57 > 0:09:01'I'm off to the Centre for Environment, Fisheries and Aquaculture Science -
0:09:01 > 0:09:04'CEFAS to you and me - to meet a man who knows.'
0:09:04 > 0:09:07Can you explain to me the classification
0:09:07 > 0:09:10of different shellfish beds? How does that work?
0:09:10 > 0:09:13Class A shellfish can actually be eaten raw, straight
0:09:13 > 0:09:16from the seabed, you don't need to process them in any way at all.
0:09:16 > 0:09:20'So Class A shellfish are good to eat raw.
0:09:20 > 0:09:22'Class B require a level of filtration,
0:09:22 > 0:09:26'and Class C need to be boiled before eating.
0:09:26 > 0:09:30'But then below them are prohibited beds from which shellfish
0:09:30 > 0:09:32'should never be consumed.'
0:09:32 > 0:09:36If you've gone to beyond Class C into prohibited then, you know,
0:09:36 > 0:09:40again, your chances of being made ill are increased.
0:09:41 > 0:09:44'Illegal shellfishing is a nationwide problem,
0:09:44 > 0:09:47'and the first port of call is Poole Harbour in Dorset.'
0:09:49 > 0:09:51This is how easy it is.
0:09:51 > 0:09:53The waters on the other side of that bridge there
0:09:53 > 0:09:57are classified as prohibited - it's against the law to take
0:09:57 > 0:10:02shellfish from there for sale, but how easy is it to take them
0:10:02 > 0:10:05from there and then claim that they actually came from over there,
0:10:05 > 0:10:10which is classified as C, or over there which is a B?
0:10:10 > 0:10:12The Council knows this is going on.
0:10:13 > 0:10:16Around here it's a small, but very real problem.
0:10:16 > 0:10:18The vast majority of local
0:10:18 > 0:10:21fishermen stick to the rules, but not everyone's so honest,
0:10:21 > 0:10:26and this system hinges on those who catch the fish telling the truth.
0:10:26 > 0:10:29It relies on the fishermen being honest about what they've done.
0:10:29 > 0:10:32Presumably there will be some that aren't honest
0:10:32 > 0:10:35and we can't verify exactly where the fish have come from
0:10:35 > 0:10:37because it's self-certification.
0:10:37 > 0:10:40And if they're marked as a B when they're a C or worse,
0:10:40 > 0:10:43- then they've gone through the wrong process.- Yeah, they have.
0:10:43 > 0:10:47And we're relying on the fishermen themselves to tell us which they are.
0:10:50 > 0:10:52'So even with the right paperwork,
0:10:52 > 0:10:57'businesses still take shellfish from suppliers on trust and reputation.
0:10:57 > 0:11:01'Take, for instance, this chef, who works just metres from the quay.'
0:11:01 > 0:11:05Do you ever get people coming out, out of the blue to you
0:11:05 > 0:11:09and offering you shellfish outside of your recognised suppliers,
0:11:09 > 0:11:11the guys you always go to?
0:11:11 > 0:11:15Every now and again we get a fisherman or two just wander
0:11:15 > 0:11:17straight in off the quay and say
0:11:17 > 0:11:19"I've got something to sell, I've got some fish
0:11:19 > 0:11:22"or I've got some mussels or I've got some scallops,"
0:11:22 > 0:11:26but we turn them away, because I don't know where they've come from.
0:11:27 > 0:11:31'You've got to hope that all restaurateurs are as vigilant.
0:11:31 > 0:11:34'Coming up later, the authorities are fighting back.
0:11:34 > 0:11:37'I go out on patrol as the police look for anyone fishing illegally.'
0:11:47 > 0:11:50'Now, if you've never had food poisoning, think yourself lucky.
0:11:50 > 0:11:53'Some people are violently ill and for others, well,
0:11:53 > 0:11:55'it could be nearly fatal.'
0:11:55 > 0:11:57I'm in the food lab again and I've got another
0:11:57 > 0:12:00frightening food poisoning story for you,
0:12:00 > 0:12:01but I do have a few tips to make sure
0:12:01 > 0:12:03you don't become the next victim.
0:12:08 > 0:12:11This is the story of Sharon Sanderson from Halifax.
0:12:11 > 0:12:14She works as a secretary, and according to our files,
0:12:14 > 0:12:17she likes nothing more than a good workout at the gym,
0:12:17 > 0:12:20so she WAS fit and healthy.
0:12:20 > 0:12:24I say she was, because she made one fateful shopping trip
0:12:24 > 0:12:28to Manchester, and her life was about to change.
0:12:28 > 0:12:31I'd been into Manchester with my two girls,
0:12:31 > 0:12:34and we'd recently come back from holiday, it was freezing,
0:12:34 > 0:12:37winter was on its way, so we decided to go,
0:12:37 > 0:12:39get stocked up with winter clothes.
0:12:39 > 0:12:40But at some stage you thought,
0:12:40 > 0:12:43"Right, we're a bit hungry," what happened?
0:12:43 > 0:12:47We went to a food hall, early doors at lunchtime and, as usual,
0:12:47 > 0:12:51everybody decided that they wanted something different.
0:12:51 > 0:12:53One had McDonald's, one had Pizza Hut.
0:12:53 > 0:12:56- And you thought, "I don't fancy that"?- I'll go to t'noodle bar.
0:12:56 > 0:12:59- What did you order? - Chicken and noodles.
0:12:59 > 0:13:01- Taste OK?- At the time.
0:13:01 > 0:13:05'Sharon believes that decision led to her hospitalisation
0:13:05 > 0:13:07'and kidney failure.'
0:13:08 > 0:13:12You finished off your shopping and then you decided to go home.
0:13:12 > 0:13:16- How did you feel?- A little bit off in the car journey on the way home.
0:13:16 > 0:13:21I got home, felt a little bit more not quite with it.
0:13:21 > 0:13:25Got in to my 'jamas, and put myself to bed at eight o'clock.
0:13:25 > 0:13:30And then at nine o'clock I was up and was being violently ill.
0:13:30 > 0:13:34'Sharon had picked up a very serious case of salmonella poisoning.
0:13:34 > 0:13:35'It was never proved,
0:13:35 > 0:13:39'but Sharon believes she caught it from the chicken noodles.'
0:13:39 > 0:13:42I was probably being sick about every ten, 15 minutes.
0:13:42 > 0:13:47'It was coming out with such force I could almost not get my breath.
0:13:47 > 0:13:49And it was just...it was so regular.
0:13:50 > 0:13:54There was just... There just seemed no end in sight with it.
0:13:54 > 0:13:58Salmonella is the second most common cause of food poisoning.
0:13:58 > 0:14:01It can be found in the guts of farm animals,
0:14:01 > 0:14:06so it can infect poultry, eggs, milk and, of course, meat.
0:14:06 > 0:14:10'Sharon called out the doctor who thought it was just a 48 hour bug,
0:14:10 > 0:14:12'but she continued vomiting
0:14:12 > 0:14:15'and the weight was dropping off her at an alarming rate.'
0:14:15 > 0:14:18- I lost a stone.- In how long? - In about four days.
0:14:18 > 0:14:21- So you lost a stone in four days? - Yeah.
0:14:21 > 0:14:23'Cross-contamination is one
0:14:23 > 0:14:26'of the most common causes of food poisoning.
0:14:26 > 0:14:29'With the help of some paint and an ultra-violet light
0:14:29 > 0:14:31'it's all too easy to see how it happens.'
0:14:31 > 0:14:33Here, I've got this piece of chicken,
0:14:33 > 0:14:36I've been preparing it for my nice roast lunch.
0:14:36 > 0:14:40I've done everything I can, I'm now going to put that in the oven.
0:14:40 > 0:14:43Safe, because that's going to be cooked at the right temperature.
0:14:43 > 0:14:47But look at the bacteria I've left behind on my chopping board,
0:14:47 > 0:14:50and I think, "Well, I don't want to do too much washing up,
0:14:50 > 0:14:53"I'll make my vegetables on here as well."
0:14:53 > 0:14:56I start slicing on the chopping board and, of course,
0:14:56 > 0:14:59I'm oblivious, I cannot see the salmonella.
0:14:59 > 0:15:03I can only see it because I've got the ultra-violet light here.
0:15:03 > 0:15:06And I'll maybe peel a few vegetables on there as well.
0:15:06 > 0:15:10Please, get two chopping boards out - one for the raw meat
0:15:10 > 0:15:12and one for your vegetables.
0:15:14 > 0:15:17'By now, Sharon had suffered five days
0:15:17 > 0:15:19'of relentless vomiting and diarrhoea.'
0:15:19 > 0:15:25I kind of felt at that point pretty lifeless and I kind of thought if
0:15:25 > 0:15:30that's what it feels to be on your way out, you know, bring it on,
0:15:30 > 0:15:34because I just...I didn't feel like I had any fight in me.
0:15:34 > 0:15:37'Sharon was rushed to hospital for a series of tests.'
0:15:37 > 0:15:39The scan was on my kidneys,
0:15:39 > 0:15:43so when that came back they then diagnosed renal failure.
0:15:43 > 0:15:45- Renal failure, so kidney failure? - Yeah.
0:15:45 > 0:15:48'Renal failure is when the kidneys lose the ability
0:15:48 > 0:15:52'to sufficiently filter toxins and waste products from the blood.
0:15:52 > 0:15:55'Sharon was immediately moved to the respiratory ward,
0:15:55 > 0:15:57'and given drips into both arms.'
0:15:57 > 0:16:00On the Monday, they got the diagnosis through
0:16:00 > 0:16:01that it was salmonella.
0:16:01 > 0:16:06I was relieved, but then angry, because all this I'd got from food.
0:16:07 > 0:16:10'The salmonella bacteria enter the stomach,
0:16:10 > 0:16:12'invade the small intestine,
0:16:12 > 0:16:17'and secrete toxins which make you sick, as Sharon knows all too well.
0:16:17 > 0:16:20'She spent another week in an isolation ward before being
0:16:20 > 0:16:22'well enough to go home.
0:16:22 > 0:16:27'So how do you avoid salmonella? As always, wash your hands properly.
0:16:27 > 0:16:31'Store cooked meat anyway from any raw food,
0:16:31 > 0:16:34'and make sure all food is thoroughly cooked,
0:16:34 > 0:16:35'so it's piping hot.
0:16:41 > 0:16:43'Back in Gravesend and food inspector
0:16:43 > 0:16:47'Mandy Cartwright's returning to the unlucky Lucky Dragon.
0:16:47 > 0:16:50'Last time she visited, Mandy wasn't happy -
0:16:50 > 0:16:52'there was the chicken in a box...'
0:16:52 > 0:16:57This has had raw food in it and you've now put cooked food.
0:16:58 > 0:17:01'..and is that bird's nest soup under the cooker or something else?'
0:17:01 > 0:17:05When was the last time you cleaned under your stove?
0:17:05 > 0:17:07'Mandy was left with no choice.'
0:17:07 > 0:17:10You will definitely not be keeping your four-star rating.
0:17:10 > 0:17:12That's going to be dropping.
0:17:12 > 0:17:15'Now Mandy's back and it's time to see if owner Mr Lee
0:17:15 > 0:17:16'has cleaned up his act.'
0:17:18 > 0:17:20- You've sorted all your bowls out. - Yeah.
0:17:20 > 0:17:21That's all nice and neat and tidy.
0:17:23 > 0:17:28The tiles have been done, yeah. So who got the dirty job?
0:17:28 > 0:17:33- Was that you as well?- Well... - All the cleaning under there.- Yeah.
0:17:33 > 0:17:36'So the cleaning's improved, but what about food storage?
0:17:36 > 0:17:39'On Mandy's last visit, they were keeping cooked chicken
0:17:39 > 0:17:42'in a box used to store raw meat.'
0:17:42 > 0:17:45How do you do it now? What do you put them in?
0:17:45 > 0:17:48- Now we are using this. - Right. And then you wash them?
0:17:48 > 0:17:49Wash them, yeah, like that.
0:17:49 > 0:17:52And what do you put in them? Do you put paper?
0:17:52 > 0:17:53We put paper, like that.
0:17:53 > 0:17:57'So it's looking like a clean bill of health for the Lucky Dragon,
0:17:57 > 0:17:59'until eagle-eyed Mandy clocks something.'
0:17:59 > 0:18:01- Hey, what's that?- That's...
0:18:04 > 0:18:06Not in the food room. Get it out.
0:18:06 > 0:18:08Have you got a problem at the moment?
0:18:11 > 0:18:15It was a bottle of rat poison.
0:18:15 > 0:18:19'Oops. What will that slip-up mean to the food inspector's verdict?'
0:18:19 > 0:18:22OK, thank you very much. That was much better.
0:18:22 > 0:18:24- Much better.- OK.- Yeah.
0:18:24 > 0:18:28Just noted on here "not storing the bait in the kitchen,"
0:18:28 > 0:18:30because I don't want it getting in the food.
0:18:30 > 0:18:34So in two months' time, if you keep up those clean conditions,
0:18:34 > 0:18:36you can get a higher score.
0:18:37 > 0:18:42From our point of view, yes, he has cleaned the back areas,
0:18:42 > 0:18:46he has redecorated it, but if we come back in two months' time and
0:18:46 > 0:18:49we find it's in a similar condition, then he'll get a similar rating.
0:18:51 > 0:18:55Our food inspectors work day and night to keep us safe.
0:18:55 > 0:18:59They are our last line of defence against bugs and bacteria.
0:18:59 > 0:19:01Ooh, and they're thorough.
0:19:01 > 0:19:03When they're around, there is no hiding place.
0:19:09 > 0:19:12'Every kind of food outlet, from Michelin-starred restaurants
0:19:12 > 0:19:16'to kebab shops, have to be inspected regularly.
0:19:16 > 0:19:17'Enter Russell Jenner.
0:19:17 > 0:19:21'His credentials speak for themselves - ten years at Reigate
0:19:21 > 0:19:25'and Banstead Council, and 1,500 inspections under his belt.
0:19:25 > 0:19:27'He's a match for any food outlet,
0:19:27 > 0:19:32'and today's pizza delivery company is no exception.
0:19:32 > 0:19:35'Every inspection starts with some basic questions.'
0:19:35 > 0:19:38So these are the things you have to check every day.
0:19:38 > 0:19:41And you check them at the start of when you open, do you?
0:19:41 > 0:19:44Yeah, when we open, we start to do these things.
0:19:44 > 0:19:48OK. It's just that Monday and Tuesday, they're not done.
0:19:49 > 0:19:52'Mmm, some staff aren't ticking the chart that ensures
0:19:52 > 0:19:55'food safety checks are carried out. Not a great start.'
0:19:55 > 0:19:59Well, when you take things that are ready to eat from your ordinary
0:19:59 > 0:20:02fridge, what sort of temperature would you expect them to be?
0:20:02 > 0:20:03That must be...
0:20:16 > 0:20:18As no-one seems to know what temperature
0:20:18 > 0:20:22the fridges are supposed to be, Russell needs to check them all.
0:20:22 > 0:20:24Having a fridge at the right temperature
0:20:24 > 0:20:26is vital for food safety.
0:20:26 > 0:20:2913.2. That's not good.
0:20:29 > 0:20:32They should be aiming to get that below five.
0:20:32 > 0:20:3513.2 is above the legal maximum,
0:20:35 > 0:20:38so they'll need to get that checked out pretty quickly.
0:20:38 > 0:20:40Into another room,
0:20:40 > 0:20:43another employee, and another food safety rule has been broken.
0:20:43 > 0:20:45I'm very pleased to see you've washed your hands.
0:20:45 > 0:20:48I would have preferred it in the wash hand basin, OK.
0:20:48 > 0:20:50That's a food-washing sink.
0:20:50 > 0:20:54That's your hand wash basin there, and it's for washing hands.
0:20:54 > 0:20:58It's vital people in catering keep hand washing and food washing
0:20:58 > 0:21:03separate. After all, no-one washes their vegetables in the bathroom.
0:21:03 > 0:21:05So far, not so good.
0:21:05 > 0:21:08These Papa John's employees are not following the restaurant's
0:21:08 > 0:21:11own rules when it comes to storage or hand washing.
0:21:11 > 0:21:14Russell's now moved into the cooking area to see
0:21:14 > 0:21:15if things are better there.
0:21:15 > 0:21:19He quickly spots a box of chicken wings underneath the pizza oven.
0:21:20 > 0:21:22Why aren't they in the fridge?
0:21:22 > 0:21:25It's coming frozen and we need to do the defrosting.
0:21:25 > 0:21:28So how does Papa John's say you defrost things?
0:21:28 > 0:21:31Defrosting, we have this...
0:21:31 > 0:21:34Papa John's does have a system for defrosting.
0:21:34 > 0:21:37The trouble is, these staff don't seem to be following it.
0:21:37 > 0:21:40So I understand how you take stuff from the freezer
0:21:40 > 0:21:44and you defrost it in the walk-in chiller, that's all fine.
0:21:44 > 0:21:47What I'm querying though now is you've got a box of those up there.
0:21:47 > 0:21:51So we don't need to come again and again and take one bag like this.
0:21:51 > 0:21:53If it's busy, four or five orders,
0:21:53 > 0:21:56so he don't need to come here again and again.
0:21:56 > 0:21:59OK. You can keep it opened and chilled.
0:22:00 > 0:22:03But you can't... You've got it open just under the oven.
0:22:03 > 0:22:06But that is actually quite a warm area.
0:22:07 > 0:22:10Some of the employees appear to have insufficient
0:22:10 > 0:22:12understanding of company procedure
0:22:12 > 0:22:15but maybe the assistant manager can shed some light on matters.
0:22:15 > 0:22:16How long have you been here then?
0:22:16 > 0:22:18I've been here as a driver for about five years,
0:22:18 > 0:22:21but I'm only literally getting trained up at the moment.
0:22:21 > 0:22:23I've done two weeks inside, closing up the shop and everything.
0:22:23 > 0:22:28- Have you done the food hygiene course?- No.- OK.
0:22:28 > 0:22:30There should be a Papa John's system, I'm sure there is,
0:22:30 > 0:22:33- an operations manual, something like that.- I have seen one,
0:22:33 > 0:22:35- I have no idea where it is.- OK.
0:22:35 > 0:22:38Russell's getting concerned. It's not a legal requirement for staff
0:22:38 > 0:22:41to attend a food hygiene course, but he had hoped the assistant
0:22:41 > 0:22:44manager would know where the company's guidelines are kept.
0:22:44 > 0:22:47- It's a little bit... - Fly by the seat of your pants.
0:22:47 > 0:22:50Yes. I was going to say more luck than judgement,
0:22:50 > 0:22:53- but I think it's a bit more than that.- It is, yeah.
0:22:53 > 0:22:56But there's no sort of hard and fast system in place.
0:22:56 > 0:22:59Restaurant chains have carefully calculated food hygiene systems
0:22:59 > 0:23:02to keep their customers safe.
0:23:02 > 0:23:06Russell's concern is that, in this case, the employees don't
0:23:06 > 0:23:08appear to be following all of them.
0:23:08 > 0:23:12The system they have here is intrinsically designed to be
0:23:12 > 0:23:15fairly safe, but then on top of that, obviously,
0:23:15 > 0:23:18there's the local procedures, which have been
0:23:18 > 0:23:22arranged by Papa John's to be done in a certain way to make sure
0:23:22 > 0:23:26that everything falls into place there are no problems at all.
0:23:26 > 0:23:28And what I've been finding here is one or two things not quite
0:23:28 > 0:23:30falling in to place.
0:23:30 > 0:23:32And we'll be back with Russell later
0:23:32 > 0:23:35when he returns to Papa John's to see if things have improved.
0:23:45 > 0:23:48'I've been across Britain to find out how a few rogue shell
0:23:48 > 0:23:51'fishermen are cashing in at the risk of our health.'
0:23:51 > 0:23:54I discovered that not all shellfish are the same -
0:23:54 > 0:23:57some come from beds that are prohibited.
0:23:57 > 0:24:00And I, for one, most certainly would not be eating them.
0:24:00 > 0:24:03Yet one of the people depended upon to guarantee
0:24:03 > 0:24:07the origin of the shellfish is the very person who's catching them.
0:24:07 > 0:24:11It relies on the fishermen being honest about what they've done.
0:24:11 > 0:24:14So I've headed east along the coast from Poole Harbour to
0:24:14 > 0:24:17Southampton Water, where police have taken on the problem
0:24:17 > 0:24:21of polluted shellfish that could make you ill.
0:24:21 > 0:24:23Basically, we're here as a presence on the water to
0:24:23 > 0:24:25look for anything out of place or illegal.
0:24:25 > 0:24:27It could be in relation to illegal fishing,
0:24:27 > 0:24:30fishing for contaminated produce.
0:24:30 > 0:24:32Is that a real threat to you?
0:24:32 > 0:24:34Is that something that you have encountered?
0:24:34 > 0:24:37It is, indeed. Certainly, as you head up towards Southampton Water,
0:24:37 > 0:24:40there are certain areas that are prohibited from fishing due
0:24:40 > 0:24:43to the presence of E coli in those waters.
0:24:43 > 0:24:46Sergeant Stu Trebeck and his colleagues work with other agencies
0:24:46 > 0:24:49in the area to keep shellfish that come out of these waters safe.
0:24:49 > 0:24:52It's a job that keeps them very busy.
0:24:52 > 0:24:55A couple of weeks ago we were alerted by the harbour master
0:24:55 > 0:24:57for Southampton Water that there was a fisherman
0:24:57 > 0:25:00dredging in the prohibited area.
0:25:00 > 0:25:03Effectively, he was collecting Manila clams which are known
0:25:03 > 0:25:07to be E coli-laced because of their proximity in the water.
0:25:07 > 0:25:11One of my officers boarded the vessel, had a chat with him,
0:25:11 > 0:25:14confirmed they were Manila clams and that they were dangerous to get
0:25:14 > 0:25:18in to the food chain, that in this situation it was better to get him
0:25:18 > 0:25:22to put his catch back out in to the water so that it couldn't be sold.
0:25:22 > 0:25:26It's the police's job to check all the fishing boats in the area.
0:25:26 > 0:25:28Equipped with a rib - a smaller, faster boat -
0:25:28 > 0:25:32they can catch up with fishermen who may not be operating within the law.
0:25:32 > 0:25:37The waters we're in now, A-OK for fishing, no problem at all.
0:25:37 > 0:25:41So what these guys are doing here is legal, that's not a problem.
0:25:41 > 0:25:45But all around here there are waters which aren't safe to eat,
0:25:45 > 0:25:48they're prohibited. When the shellfish is presented to you,
0:25:48 > 0:25:52you don't know whether it's come from lovely clean waters like these
0:25:52 > 0:25:54or whether they've come from somewhere else.
0:25:54 > 0:25:57That's why what these guys are doing is so important.
0:25:57 > 0:26:00But it isn't long before the rib's being called out to
0:26:00 > 0:26:02check on another boat.
0:26:02 > 0:26:03Why has it gone ahead of us?
0:26:03 > 0:26:05What we're doing is boarding just to make sure that
0:26:05 > 0:26:08people are catching stuff they should be catching.
0:26:08 > 0:26:11Part of the problem with all of this, of course, is that once
0:26:11 > 0:26:14a piece of shellfish has left a certain beach,
0:26:14 > 0:26:16- you can't identify it... - That's right.
0:26:16 > 0:26:18- ..as being from place or another. - That's right.
0:26:18 > 0:26:19So it is really important that,
0:26:19 > 0:26:23if someone has been catching produce in a prohibited area, that does not
0:26:23 > 0:26:27get in with the rest of their catch from other non-prohibited areas.
0:26:27 > 0:26:31One of the only ways the authorities have of checking where the shellfish
0:26:31 > 0:26:35on any boat have come from is the records that the fishermen keep.
0:26:35 > 0:26:38It's about monitoring what's coming out of the water
0:26:38 > 0:26:40and what's going into the food supply.
0:26:40 > 0:26:43So, what's happening at the moment is the team that are on there
0:26:43 > 0:26:45have cautioned the captain and they're interviewing him now
0:26:45 > 0:26:49to find out exactly why he hasn't got a log book.
0:26:49 > 0:26:51The ultimate end is that he may get a fine,
0:26:51 > 0:26:55which can go up £50,000 for not maintaining it.
0:26:55 > 0:26:58The Shellfish Trade Association - the SAGB -
0:26:58 > 0:27:01says European law requires a registration mark on every
0:27:01 > 0:27:06package of shellfish, which retailers must retain for 60 days.
0:27:06 > 0:27:10The aim is full traceability from the shellfish beds to the consumer.
0:27:10 > 0:27:12They say this system works well, is monitored
0:27:12 > 0:27:15and has shown a significant reduction in
0:27:15 > 0:27:17shellfish-related illnesses since introduction.
0:27:17 > 0:27:21However, they accept where harvesting areas are more transient
0:27:21 > 0:27:25and less well-defined there is the potential for abuse but
0:27:25 > 0:27:28they do not believe this is a common occurrence within their members,
0:27:28 > 0:27:33adding that the UK produces some of the safest shellfish in Europe.
0:27:33 > 0:27:37Let's be clear - the vast majority of fishermen operate within the law
0:27:37 > 0:27:40but the ones who break the rules mean that it's hard to
0:27:40 > 0:27:42eat shellfish with total confidence.
0:27:42 > 0:27:45Yes, the authorities may be doing their bit, but the reality is
0:27:45 > 0:27:48that, while fishermen themselves are being trusted to say
0:27:48 > 0:27:52where their catch came from, there'll always be room for doubt.
0:27:58 > 0:28:01Back in Surrey and food inspector Russell Jenner
0:28:01 > 0:28:03is revisiting Papa John's.
0:28:07 > 0:28:10He takes no prisoners and he's expecting some big
0:28:10 > 0:28:13improvements from the Banstead branch of the pizza chain.
0:28:13 > 0:28:17Hello there. I'm Russell Jenner from Environmental Health.
0:28:17 > 0:28:20I've come to do a revisit to check around the premises.
0:28:20 > 0:28:24No problem, thank you. Come and have a look.
0:28:24 > 0:28:28Last time he was here some of the staff were confused about some
0:28:28 > 0:28:29food safety issues.
0:28:29 > 0:28:33Well, when you take things that are ready to eat from your ordinary
0:28:33 > 0:28:37fridge, what sort of temperature would you expect them to be?
0:28:40 > 0:28:43But the pizza joint got the message
0:28:43 > 0:28:46and has rolled out a whole raft of changes.
0:28:46 > 0:28:50So we're happy now the food safety management system's in place.
0:28:50 > 0:28:52I haven't been able to test the members of staff
0:28:52 > 0:28:56but I'm happy that it should all fall together quite nicely now
0:28:56 > 0:28:59because we've got a training system that's robust,
0:28:59 > 0:29:02we've got a diary that, when properly managed, is robust
0:29:02 > 0:29:05and everything should fall into place quite nicely.
0:29:05 > 0:29:10Russell also discovered a bad habit staff use to defrost chicken wings
0:29:10 > 0:29:13and he doesn't like bad habits.
0:29:13 > 0:29:14Why aren't they in the fridge?
0:29:14 > 0:29:17If it's busy, So he don't need to
0:29:17 > 0:29:20come here again and again and take these things.
0:29:20 > 0:29:23You can keep it opened and chilled.
0:29:23 > 0:29:26But you've got it open just under the oven.
0:29:26 > 0:29:30I noticed last time that there was some hot chicken wings.
0:29:30 > 0:29:33They were being stored at ambient to be served as hot chicken wings.
0:29:33 > 0:29:35How are you dealing with those now?
0:29:35 > 0:29:40We always keep in a chiller and when the order comes in then only
0:29:40 > 0:29:42we take it out and prep and put it in the oven.
0:29:42 > 0:29:44It has to be in the chiller.
0:29:44 > 0:29:48That's been sorted. Right, Makeline fridge, 13.2.
0:29:48 > 0:29:51- You were having some trouble with it at the time, weren't you?- Yes.
0:29:51 > 0:29:53And last visit, Russell got tough
0:29:53 > 0:29:56because the chillers weren't chilling.
0:29:56 > 0:29:5913.2. That's not good.
0:29:59 > 0:30:03It was the underside that was the real problem.
0:30:03 > 0:30:06- 5.3, that's fine.- The underside is still a problem
0:30:06 > 0:30:11but we're not using at the moment cos it's a discontinued brand.
0:30:11 > 0:30:17- Right.- Saying that, we've ordered a new one,
0:30:17 > 0:30:19which is 2.9 metres long, longer than what we have...
0:30:19 > 0:30:22The management have done their best
0:30:22 > 0:30:25but nothing escapes this food inspector.
0:30:25 > 0:30:28That's fine. This is all lovely and clean and sanitised.
0:30:28 > 0:30:31- But can you feel under there?- OK.
0:30:31 > 0:30:34- See? That's the bit that they touch, not here.- Yes.
0:30:34 > 0:30:38So again, that would be the sort of thing, talk to the person who does
0:30:38 > 0:30:41the cleaning, get them to understand why it's important
0:30:41 > 0:30:43and then, crucially, check them afterwards.
0:30:43 > 0:30:46Russell's the man. He spoke, they listened, job done.
0:30:46 > 0:30:48That's it. I'm very pleased.
0:30:48 > 0:30:51They've obviously put in a lot of work to address all the issues.
0:30:51 > 0:30:55Brand-new fridge, brand-new walk-in chiller, absolutely excellent.
0:30:55 > 0:30:56All the date coding is good.
0:30:56 > 0:31:00And the staff training for the food safety management system
0:31:00 > 0:31:03seems to have improved across the chain.
0:31:05 > 0:31:07- Hello, mate.- Hello, how are you?
0:31:07 > 0:31:10- I'm really well, actually a bit busy.- Are you?
0:31:10 > 0:31:13Yeah, I've got people coming round for dinner, mates and all that,
0:31:13 > 0:31:16at my place. Sort of family, friends, I've got a few work colleagues,
0:31:16 > 0:31:19actually, all my work colleagues you know, people I get on with.
0:31:19 > 0:31:22- I'm busy, to be honest, so...- OK.
0:31:22 > 0:31:26It's just as well because dinner can be dangerous.
0:31:31 > 0:31:34Here's an interesting food fact for you -
0:31:34 > 0:31:3810 germs outside the fridge can multiply to 1,000 in just
0:31:38 > 0:31:40six hours, so it's really important that you keep your kitchen
0:31:40 > 0:31:43clean, especially if you're cooking for family and friends.
0:31:43 > 0:31:47And in order to maintain the highest standard across the land
0:31:47 > 0:31:51I'll be paying a visit each week to a home or a workplace near you
0:31:51 > 0:31:55and I'll be bringing along our very own food inspector, Ben Milligan.
0:32:03 > 0:32:06And today's surprise visit is for pet lovers.
0:32:06 > 0:32:10Yes, we Brits love our animals, but they can carry all sorts of bugs
0:32:10 > 0:32:12and diseases, which can infect our food.
0:32:12 > 0:32:15Do you know what they are and how to prevent them?
0:32:15 > 0:32:16Today I am in Tonbridge.
0:32:16 > 0:32:19I've been invited round for dinner at Linda's house
0:32:19 > 0:32:21and also to check out her kitchen.
0:32:21 > 0:32:24She's cooking for her daughter and her two-year-old grandson.
0:32:24 > 0:32:28Oh, one other thing I forgot to tell you, she is a massive pet lover.
0:32:28 > 0:32:33She has a horse, a pony and a cat and she treats them all like family.
0:32:33 > 0:32:34Should be interesting.
0:32:34 > 0:32:38That's because pets and food can be a toxic combination.
0:32:38 > 0:32:39More about that in a minute.
0:32:39 > 0:32:42First, meet Gucci, the love of Linda's life.
0:32:43 > 0:32:45Good boy.
0:32:45 > 0:32:51I will spend hours in the stable, making it look absolutely beautiful.
0:32:51 > 0:32:54So you don't worry about a little bit of dirt and mess,
0:32:54 > 0:32:57mucking out and all that sort of thing. You enjoy that?
0:32:57 > 0:33:00- Oh, yes, yes.- Getting your hands dirty?- Yeah, absolutely. Yes.
0:33:00 > 0:33:03- But in your house? - Not bothered really.
0:33:03 > 0:33:06Hmm, but not everyone's so keen on Linda's love of animals.
0:33:06 > 0:33:10In particular, this evening's dinner guests, her daughter Faye
0:33:10 > 0:33:12and her two-year-old grandson, Nathan.
0:33:12 > 0:33:15- You and Nathan are going round for some nosh?- Yeah.
0:33:15 > 0:33:19- Is this a regular thing?- No.- Why not? - Because I don't eat here.
0:33:19 > 0:33:22If I have to come and we're going to eat, I will bring a packed lunch.
0:33:22 > 0:33:24- Why's that? - Because her kitchen's not clean.
0:33:28 > 0:33:29The challenge is clear -
0:33:29 > 0:33:33Faye and Nathan would love to sit down for a nan-cooked burger
0:33:33 > 0:33:36but only if Linda's kitchen passes our inspection.
0:33:38 > 0:33:42So, this is the kitchen in question.
0:33:42 > 0:33:43It is.
0:33:43 > 0:33:47Well, I'm not making any judgements but I am here to make sure
0:33:47 > 0:33:50you are allowed to cook a hamburger for your grandson.
0:33:50 > 0:33:54- Thank you.- OK. So we are giving you a food inspection.
0:33:54 > 0:33:57- Right.- But I'm going to need the help of a very special man
0:33:57 > 0:34:01and he's going to surprise you over your shoulder right now.
0:34:03 > 0:34:06That's Ben, our food inspector.
0:34:06 > 0:34:07Mmm.
0:34:07 > 0:34:09And he takes his job very seriously,
0:34:09 > 0:34:12- and he doesn't look that impressed so far.- He doesn't, does he?
0:34:12 > 0:34:16No. Let the food inspection begin.
0:34:16 > 0:34:18Ben's straight to work.
0:34:18 > 0:34:22If there's bacteria to be found, this lad will sniff it out.
0:34:22 > 0:34:28I'm just starting to wonder what this is beside the litter tray
0:34:28 > 0:34:32because it looks to me like some sort of splashback,
0:34:32 > 0:34:35- it looks to me like faeces.- Lovely.
0:34:35 > 0:34:39Cat and dog faeces can harbour the bacteria campylobacter,
0:34:39 > 0:34:41a major cause of food poisoning.
0:34:41 > 0:34:42So play safe and give
0:34:42 > 0:34:46a big no-no to your pets doing a doo-doo in the kitchen.
0:34:46 > 0:34:47But it gets worse.
0:34:47 > 0:34:52Cosying up to the pooh in the litter tray is Linda's dirty horse blanket.
0:34:52 > 0:34:55Well, with any animals there is the potential that they're
0:34:55 > 0:34:59carrying bacteria, so they shed it.
0:34:59 > 0:35:02E coli 0157 has been found in horses
0:35:02 > 0:35:05and it's a very, very serious bacteria.
0:35:05 > 0:35:08It can give you kidney failure and kill you.
0:35:08 > 0:35:11Where there are pets, there's pooh and that means E coli
0:35:11 > 0:35:13but it doesn't end there.
0:35:13 > 0:35:16You can also get toxocariasis from dog and cat faeces,
0:35:16 > 0:35:18which can spread to your food.
0:35:18 > 0:35:21In severe cases, it can lead to breathing difficulties,
0:35:21 > 0:35:23skin rashes and seizures.
0:35:26 > 0:35:28Back in the kitchen,
0:35:28 > 0:35:32Ben's found that Linda has some pets she's probably less keen on.
0:35:34 > 0:35:36You see along the top there,
0:35:36 > 0:35:39there's a complete jungle of different types of fly.
0:35:43 > 0:35:47You've got daddy-longlegs, drosophila - little fruit flies.
0:35:47 > 0:35:49You've got hawthorn shield bug.
0:35:49 > 0:35:53Contamination from the litter tray
0:35:53 > 0:35:57to food surfaces or food on surfaces
0:35:57 > 0:36:03by flies or winged insects - it is a real possibility in this kitchen.
0:36:04 > 0:36:08But is there another culprit - one with slightly bigger footprints?
0:36:08 > 0:36:10Ben's swabbing to find out
0:36:10 > 0:36:13but I think we've got a pretty good idea already.
0:36:16 > 0:36:18Yes, it's Linda's cat, Socks.
0:36:18 > 0:36:20It doesn't smell great.
0:36:20 > 0:36:27Usually, when I do a swab, it comes up, it's relatively clean
0:36:27 > 0:36:30and you think, "Oh, well, it doesn't look dirty,"
0:36:30 > 0:36:34but it's what you can't see that you're looking for.
0:36:34 > 0:36:37But here, look at that.
0:36:39 > 0:36:41That's off a work surface.
0:36:41 > 0:36:44Ben's done with the inspection and it's time for his report.
0:36:44 > 0:36:47Is Linda's kitchen clean enough to cook in?
0:36:49 > 0:36:55We are looking for a recording of below 1,000.
0:36:55 > 0:36:57The actual figure
0:36:57 > 0:37:08- is 199,645.- My God.
0:37:09 > 0:37:13Nathan, this is why we don't eat at Nanny's house.
0:37:17 > 0:37:20- That's quite bad. - It is bad. It is bad.
0:37:21 > 0:37:26Are you going to let your mummy cook a burger for you and the little one?
0:37:26 > 0:37:32No, no. Not on that hob, not in that kitchen.
0:37:32 > 0:37:34- We can help you clear up.- Yeah.
0:37:34 > 0:37:36Would you come back then and have a burger?
0:37:36 > 0:37:39I would come back after a clear-up, yes.
0:37:39 > 0:37:42And after the cat has been evicted from the kitchen.
0:37:42 > 0:37:45A few days later and our food inspector's back with
0:37:45 > 0:37:49a cleaning master-class Linda's kitchen will never forget.
0:37:51 > 0:37:54Ben's top tips for pet owners are -
0:37:54 > 0:37:58always clean your work surfaces with anti-bacterial spray.
0:37:58 > 0:38:01Right, so obviously this surface was off the scale.
0:38:01 > 0:38:04What I would suggest for something like that is a two-phase clean.
0:38:04 > 0:38:09What you would do first is wipe off all the debris
0:38:09 > 0:38:15and then you'd do it again to sanitise it.
0:38:15 > 0:38:18Try and keep litter trays out of the kitchen.
0:38:18 > 0:38:21Right, so here we are in faecal corner -
0:38:21 > 0:38:24somewhere I don't like to be - between a rock and a hard place
0:38:24 > 0:38:27of the litter tray and the horse blanket.
0:38:27 > 0:38:29So we know how these tested, it's not good.
0:38:29 > 0:38:30That doesn't need to be in here.
0:38:30 > 0:38:33I know they need to come in here to be washed, but they don't need
0:38:33 > 0:38:36to be lying about. So get them in there as soon as possible.
0:38:39 > 0:38:42Linda's kitchen's looking as clean as a whistle
0:38:42 > 0:38:45but will it now pass the food inspector's test?
0:38:45 > 0:38:48Last time Ben swabbed it was an epic fail.
0:38:48 > 0:38:58- 199,645.- My God.
0:38:58 > 0:39:01It's time for the retest.
0:39:01 > 0:39:05Anything between 500 and 1,000 and the kitchen's clean to cook in.
0:39:05 > 0:39:07Lunch hangs in the balance.
0:39:07 > 0:39:09- Oh, 52.- 52.
0:39:09 > 0:39:14- So that's a massive pass. I'm really happy with that.- Yeah.
0:39:14 > 0:39:16Well, if it's good enough for you, it's good enough for us.
0:39:16 > 0:39:17We will have our lunch here today.
0:39:17 > 0:39:20- BEN:- Let's get cracking, then.
0:39:20 > 0:39:22So it's a green light from the food inspector
0:39:22 > 0:39:25and everyone's tummies are rumbling.
0:39:25 > 0:39:28So it's time to get cooking and then eating.
0:39:28 > 0:39:29Except Ben, of course.
0:39:34 > 0:39:36Right, that's the kitchen done.
0:39:36 > 0:39:38I've got more dirt on me, I think,
0:39:38 > 0:39:40so I'm going to go and sanitise myself.
0:39:40 > 0:39:42But, oh, how nice, you're all together at last.
0:39:42 > 0:39:43Very nice. Thank you very much.
0:39:43 > 0:39:46Not a problem. Right, I'll leave you to it.
0:39:48 > 0:39:51From cats and dogs to Wales. The country -
0:39:51 > 0:39:53it would be ridiculous to have a whale as a pet.
0:39:53 > 0:39:58We're in Cardiff, home to over 2,900 restaurants, bars and food shops.
0:39:58 > 0:40:02Food inspector Gillian Morse has been protecting the locals
0:40:02 > 0:40:04from food poisoning for over 12 years.
0:40:04 > 0:40:08She's seen it all before. Well, she thought she had, until today.
0:40:08 > 0:40:11Neighbours phoned after reporting strange smells
0:40:11 > 0:40:13coming from a boarded-up building.
0:40:13 > 0:40:16I've just been up to the front of the premises now.
0:40:16 > 0:40:17It's all boarded up,
0:40:17 > 0:40:21but I can smell a bakery smell coming from inside, so I'm
0:40:21 > 0:40:25going to try round the front, see if I can find out what's going on.
0:40:25 > 0:40:28From the outside it looks like a derelict shop,
0:40:28 > 0:40:30but Gillian has her suspicions.
0:40:36 > 0:40:39They obviously haven't got any provision to get rid of any
0:40:39 > 0:40:41rubbish that's being produced from the business.
0:40:41 > 0:40:44It's starting to build up in the food preparation room.
0:40:46 > 0:40:49Gillian needs to work out whether this is a commercial bread
0:40:49 > 0:40:51business or just a couple of keen amateurs.
0:40:51 > 0:40:57- OK. Can I take your name, please? - Yeah. Felipe.
0:40:57 > 0:41:01Gillian's first find is an industrial dough-mixer. Hmm.
0:41:01 > 0:41:06Can you explain to me when this was last used?
0:41:06 > 0:41:07Today.
0:41:08 > 0:41:12- And this one?- Today.
0:41:12 > 0:41:14Do you think that's acceptable really?
0:41:14 > 0:41:19It's the hands, for the...
0:41:19 > 0:41:22Yeah. What I'm saying is, if they're this damaged then
0:41:22 > 0:41:26when you're getting food out, you're going to get bits falling off.
0:41:29 > 0:41:33Raw, cracked eggs, stale food, dirty dishes, crumbling walls -
0:41:33 > 0:41:34it's a hygiene battlefield.
0:41:34 > 0:41:37I've come across dirty premises
0:41:37 > 0:41:41but nothing that's been done in secret like this.
0:41:41 > 0:41:45Gillian suspects it might be an illegal, unregistered bakery,
0:41:45 > 0:41:48but it's an allegation that Felipe completely denies.
0:41:48 > 0:41:51OK. I don't know really know where to start, to be honest with you.
0:41:51 > 0:41:53So what are you doing here all together?
0:41:53 > 0:41:56Tell me where you're getting your food from, who you're supplying.
0:41:57 > 0:41:59Who are you supplying from here?
0:42:05 > 0:42:09Even baking samples requires registration
0:42:09 > 0:42:13but Gillian still thinks this place could be selling food as well.
0:42:13 > 0:42:15You're saying you're not actually a bakery at the moment but
0:42:15 > 0:42:18you're going to be in the future. Is that what you're telling me?
0:42:25 > 0:42:29I'm not sure I entirely believe that from what I've seen today.
0:42:29 > 0:42:31Gillian remains concerned.
0:42:31 > 0:42:35We'll be back later when the head of the outfit turns up.
0:42:35 > 0:42:37So I need to say, you do not have to say anything
0:42:37 > 0:42:39but it may harm your defence if you do not mention,
0:42:39 > 0:42:43when questioned, something which you later rely on in court.
0:42:47 > 0:42:51Britain has a great tradition of small food producers - small
0:42:51 > 0:42:56outfits providing big flavours. And these foods often go straight
0:42:56 > 0:43:00from the farm onto our fork, so getting it right can be make
0:43:00 > 0:43:04or break because they're directly responsible for what they sell.
0:43:04 > 0:43:07So who are these self-contained heroes of the food chain?
0:43:09 > 0:43:11It's time for me to meet the producers.
0:43:15 > 0:43:20I love meat - beef, lamb, chicken, pork, all of it.
0:43:20 > 0:43:23But I've recently discovered that, by and large,
0:43:23 > 0:43:29meat comes from farms and farms are inherently filthy places.
0:43:29 > 0:43:33They're covered in... That's why everyone wears wellies.
0:43:33 > 0:43:37So how is the meat we eat clean and safe
0:43:37 > 0:43:40when it comes from a farm which is filthy?
0:43:41 > 0:43:43Shall we find out?
0:43:52 > 0:43:53Am I actually helping today?
0:43:53 > 0:43:56'Now, this is Toby Bowtell.'
0:43:56 > 0:43:58He's a smallholder in Hampshire
0:43:58 > 0:44:00and produces chicken, lamb, beef and pork.
0:44:00 > 0:44:04He sells directly to his customers through his farm shop.
0:44:04 > 0:44:05Lovely.
0:44:05 > 0:44:09If something happened and somebody got food poisoning then,
0:44:09 > 0:44:12yeah, it comes straight back to my door, and once that's across
0:44:12 > 0:44:14the front of the paper, that's it, your business is gone.
0:44:14 > 0:44:18Toby's animals are as happy as pigs in...that stuff that pigs make,
0:44:18 > 0:44:21and there lies the problems or, in fact, three of them.
0:44:21 > 0:44:25E coli, salmonella and campylorbacter -
0:44:25 > 0:44:28the unholy trinity of food poisoning.
0:44:28 > 0:44:31And they're to be found in the 50 shades of that stuff
0:44:31 > 0:44:34that are to be found everywhere on this farm.
0:44:34 > 0:44:38Meat producers like Toby therefore have a huge job on their hands
0:44:38 > 0:44:40keeping it out of the food we eat.
0:44:40 > 0:44:46But in their favour, they have systems and routines, procedures
0:44:46 > 0:44:48which make sure that our food is safe.
0:44:51 > 0:44:54Toby's got a herd of around 60 cattle -
0:44:54 > 0:44:56small compared to a big producer,
0:44:56 > 0:44:58but he still faces the same challenges.
0:44:58 > 0:45:01One of the main ones being keeping those animals clean.
0:45:01 > 0:45:04They're beautiful animals, but they're filthy.
0:45:04 > 0:45:06Well, I know what that is on its head
0:45:06 > 0:45:08but I don't know how it got there.
0:45:08 > 0:45:09What can you do about that?
0:45:09 > 0:45:12You cannot keep everything immaculately clean.
0:45:12 > 0:45:15What we've got to do is our best to make sure they're well bedded up,
0:45:15 > 0:45:18they're clean and they're tidy, and we wash them down
0:45:18 > 0:45:21and that's done on the day before they go to the abattoir.
0:45:21 > 0:45:23But if you take them to the abattoir
0:45:23 > 0:45:26and they're dirty, the Ministry vet condemns it, simple as that.
0:45:26 > 0:45:27- Is that right?- Yeah.
0:45:27 > 0:45:31If they condemn the beef animal, I don't get any money and there's
0:45:31 > 0:45:34no beef to sell in the shop so, you know, it's very important for us.
0:45:34 > 0:45:37So the cows have to be washed before they're turned into beef.
0:45:37 > 0:45:38But what about sheep?
0:45:38 > 0:45:41Well, the main problem here is dangleberries - cling-ons.
0:45:41 > 0:45:42I'm not talking about Star Trek.
0:45:42 > 0:45:45- STAR TREK THEME PLAYS - Oh, too late!
0:45:47 > 0:45:49- Hi.- You must be Louise.
0:45:49 > 0:45:51'I'm about to boldly go.'
0:45:51 > 0:45:53Is this something that an amateur
0:45:53 > 0:45:55who's never really done this before could have a go at?
0:45:55 > 0:45:58You could have a go, with pleasure.
0:46:00 > 0:46:03'The line where the animal is cut during slaughter must be
0:46:03 > 0:46:07'clear of chug nuts, and that means a quick shave.'
0:46:07 > 0:46:12- Oh, this is rubbish. How is that? - It's not looking bad.
0:46:13 > 0:46:15There you go. Sorted.
0:46:16 > 0:46:22It's like, have you ever tried to iron a fitted sheet
0:46:22 > 0:46:24that's covered in wool? No, you wouldn't have done that.
0:46:24 > 0:46:27But if you've ever tried to iron a fitted sheet,
0:46:27 > 0:46:31it's virtually impossible. This is a similar kind of exercise, Lou,
0:46:31 > 0:46:33but it's much more physical.
0:46:35 > 0:46:38Once the raw meat comes back from the abattoir,
0:46:38 > 0:46:41it's ready for the shop, and this brings another potential problem -
0:46:41 > 0:46:43cross-contamination.
0:46:45 > 0:46:49There'll be bacterias on raw meat that you don't want mixing
0:46:49 > 0:46:50with your cooked food
0:46:50 > 0:46:54and we strive here to make sure that the raw meat doesn't go
0:46:54 > 0:46:56anywhere near the cooked product.
0:46:56 > 0:46:58'OK. I think I've got that right.
0:46:58 > 0:47:02'So raw and cooked meat have got to be kept separate.
0:47:02 > 0:47:04'This is a fridge, by the way.'
0:47:04 > 0:47:07It's OK to have chickens next to sausage, next to beef.
0:47:07 > 0:47:11We've got pork, we've got lamb. They can all exist together?
0:47:11 > 0:47:13It's all raw meat, the same as you have in your fridge.
0:47:13 > 0:47:15So no cooked meat would come in here.
0:47:15 > 0:47:19So, in terms of the way you run this fridge, this cold room, is there
0:47:19 > 0:47:22anything we can learn about, you know, about fridges at home
0:47:22 > 0:47:23and the way you manage them?
0:47:23 > 0:47:27Well, the most important thing is you can see, when we came in,
0:47:27 > 0:47:28I shut the door behind me
0:47:28 > 0:47:33and because, especially in hot weather, the hot air comes out
0:47:33 > 0:47:35and goes in so quickly, your fridge can really warm up.
0:47:35 > 0:47:38Yeah, I mean, the big difference, of course, is, kids,
0:47:38 > 0:47:40don't climb in to your fridge at home.
0:47:43 > 0:47:47Wow, that is some meat counter, Ronnie. You all right?
0:47:47 > 0:47:49- Yes, fine, thanks.- What should I be having for my tea tonight?
0:47:49 > 0:47:52Ooh, the rump steak's good. Nice and well hung.
0:47:52 > 0:47:54So I buy it from you, I know it's all right,
0:47:54 > 0:47:56how do I make sure I don't mess it up when I get it home?
0:47:56 > 0:47:58When you get it home, what you need to do is
0:47:58 > 0:48:00always put it in the bottom of your fridge.
0:48:00 > 0:48:03If it's at the bottom of the fridge, it's not going to contaminate
0:48:03 > 0:48:07any of your vegetables or your salad stuff or your cooked meats.
0:48:07 > 0:48:10And obviously to check your fridge is cold enough as well.
0:48:10 > 0:48:13There are thousands of small farmers like Toby all around the country
0:48:13 > 0:48:16and they have to take your food safety seriously.
0:48:16 > 0:48:18After all, it's their neck.
0:48:20 > 0:48:23So, you see, it is possible to take meat all
0:48:23 > 0:48:28the way from its origins on the farm to the chilled counter safely,
0:48:28 > 0:48:32as long as you understand that there are rules which cannot be broken.
0:48:32 > 0:48:36Of course, you have to still follow those rules once you get it home.
0:48:36 > 0:48:37Steak for tea.
0:48:44 > 0:48:45Now, back in Cardiff,
0:48:45 > 0:48:48where Gillian's been investigating a load of baking equipment
0:48:48 > 0:48:51on premises that aren't registered as a bakery.
0:48:51 > 0:48:53It's chaotic...
0:48:53 > 0:48:56And they obviously haven't got any provision to get rid of any rubbish.
0:48:56 > 0:48:57..it's dirty...
0:48:57 > 0:49:00Do you think that's acceptable?
0:49:00 > 0:49:04..and, for a couple of seconds at least, it left Gillian speechless.
0:49:04 > 0:49:06OK, I don't really know where to start, to be honest with you.
0:49:06 > 0:49:09So what are you doing here all together?
0:49:09 > 0:49:11Gillian suspects it may be a back-street bakery,
0:49:11 > 0:49:13operating outside the law.
0:49:13 > 0:49:15I had no idea such things existed.
0:49:15 > 0:49:18There's no traceability as to where the food is coming from,
0:49:18 > 0:49:19where it's going.
0:49:19 > 0:49:22Everything that could be wrong is wrong.
0:49:22 > 0:49:25Felipe maintains it's not a commercial bakery.
0:49:25 > 0:49:29His cousin Miguel, who's running the outfit, then arrives.
0:49:29 > 0:49:31Because there's the possibility
0:49:31 > 0:49:35that you've committed some offences today, I have to caution you.
0:49:35 > 0:49:36You do not have to say anything,
0:49:36 > 0:49:39but it may harm your defence if you do not mention
0:49:39 > 0:49:42when questioned something which you later rely on in court.
0:49:42 > 0:49:45- Anything you do say may be given in evidence.- Sure.
0:49:45 > 0:49:49Are you supplying any other business from this address at the moment?
0:49:49 > 0:49:55No. We're distributing samples to actually try our product.
0:49:55 > 0:49:59Can I...? You've got a delivery note here, can I have a look at this?
0:49:59 > 0:50:03- Sure, of course.- Because this is for one of your suppliers, yeah?
0:50:03 > 0:50:07- Yeah.- So, 12 16kg bags of flour. - Yeah.
0:50:07 > 0:50:09This much just for samples?
0:50:09 > 0:50:13Gillian's heard enough and she rings her boss.
0:50:13 > 0:50:16It's clear to me that there's a bakery.
0:50:16 > 0:50:20What the owner says is that they're just doing samples.
0:50:22 > 0:50:26So what I'm going to do is serve on yourselves what's called
0:50:26 > 0:50:29a Remedial Action Notice and the effect of that notice is that
0:50:29 > 0:50:34you must cease all food preparation with immediate effect.
0:50:34 > 0:50:36Whether they're trading has not been established,
0:50:36 > 0:50:40but even if the boys want to continue baking samples they'll have
0:50:40 > 0:50:44to bring the place up to scratch and register with the council.
0:50:44 > 0:50:47Everything was totally, totally wrong.
0:50:47 > 0:50:52That was probably in my top ten of worst premises I've visited.
0:50:54 > 0:50:59And we'll be back with Gillian later to see what the boys decide to do.
0:51:03 > 0:51:07Now, food production in the UK is big business,
0:51:07 > 0:51:12worth a massive £179 billion every year.
0:51:12 > 0:51:16This is food production on a grand scale and the precautions
0:51:16 > 0:51:19manufacturers take to make sure the food reaches the consumer
0:51:19 > 0:51:22in tiptop condition are just as big.
0:51:22 > 0:51:26One small mistake and their reputation is in ruins.
0:51:26 > 0:51:30Each week, we've been given exclusive behind-the-scenes access to
0:51:30 > 0:51:33show you how our food producers keep Britain safe.
0:51:37 > 0:51:38This week it's pies.
0:51:38 > 0:51:41Like most pre-cooked foods, the potential for contamination
0:51:41 > 0:51:44by bugs and bacteria is huge.
0:51:44 > 0:51:48It's a minefield of hazards for any manufacturer to navigate.
0:51:48 > 0:51:50So just how do Britain's pie-makers
0:51:50 > 0:51:52keep their products safe for us to eat?
0:51:54 > 0:51:56This is Pooles of Wigan
0:51:56 > 0:51:59and, in the pie business, they can rightly claim to be up the top.
0:51:59 > 0:52:01Never mind who ate all the pies,
0:52:01 > 0:52:05these guys can say they've made them all since 1847.
0:52:05 > 0:52:08Every week a million pies roll off the production line.
0:52:08 > 0:52:11Everything from steak and kidney to apple lattice
0:52:11 > 0:52:14and this lady has had her finger in most of them.
0:52:14 > 0:52:16You know what I mean.
0:52:16 > 0:52:19- I'm Chris.- All right, Chris. - Do you know anything about pies?
0:52:19 > 0:52:22- A bit.- Yeah. - I've been in the business 50 years.
0:52:22 > 0:52:24- Will you show me around? - I will, yeah.- Come on, then.
0:52:24 > 0:52:28'First up, a critical control point - that's a safety check to you and me.
0:52:28 > 0:52:30'We're off to meet the butcher.'
0:52:31 > 0:52:34- So is this how the meat arrives? - It is.
0:52:34 > 0:52:38They all have to be fully sealed, no vacuum split,
0:52:38 > 0:52:41no leaks or anything like that.
0:52:41 > 0:52:43Something as simple as a hole in the bag
0:52:43 > 0:52:45could lead to all manner of contamination.
0:52:45 > 0:52:48The whole batch of meat would end up in the bin
0:52:48 > 0:52:50and the production line would grind to a halt.
0:52:52 > 0:52:55Despite Pauline's warm smile, I can tell you,
0:52:55 > 0:52:58there's a distinctly frosty atmosphere here.
0:52:58 > 0:53:01So what I have noticed, Pauline, it's cold in here, cold everywhere.
0:53:01 > 0:53:03- Yes.- It has to be below five,
0:53:03 > 0:53:07even on the transport bringing the meat in, to prevent bacteria.
0:53:10 > 0:53:13Now, just like at home, all the ingredients have to be
0:53:13 > 0:53:15properly cooked but the difference here is
0:53:15 > 0:53:20they regularly test for germs and use a special pressure cooker.
0:53:20 > 0:53:23- It's beginning to smell very nice indeed.- Yes, yes, yes.
0:53:23 > 0:53:25- But I'm here to find out how to make sure it's safe.- Yes.
0:53:25 > 0:53:28So how do you cook it to make sure that it is safe?
0:53:28 > 0:53:31It's taken up to 85 degrees at least
0:53:31 > 0:53:36then it's simmered for two minutes at that heat.
0:53:36 > 0:53:39Getting your temperatures right is the key to safe pie-making.
0:53:39 > 0:53:43Pressure cooking kills any bacteria which could be on the meat
0:53:43 > 0:53:47and then rapid cooling takes the pies down to below five degrees Celsius
0:53:47 > 0:53:50to make sure no airborne bacteria reinfect them.
0:53:53 > 0:53:57- This is my favourite part.- Yeah. - The meat going into the pie.
0:53:57 > 0:54:00- Is it a complicated process? - Not at all, no.- Right.
0:54:00 > 0:54:02- Once you get your temperatures right..- Yeah.
0:54:02 > 0:54:05..and the weights of the filling, the weights of the pastry,
0:54:05 > 0:54:07everything's perfect.
0:54:07 > 0:54:11Now, if you're making a pie at home you might well brush the top
0:54:11 > 0:54:14with beaten egg to make your pastry golden brown.
0:54:14 > 0:54:16But you'd never see our Pauline doing this.
0:54:16 > 0:54:19That would be a serious pie no-no.
0:54:19 > 0:54:23- No.- No?- No, because that could attribute to salmonella.
0:54:23 > 0:54:27That's a big no-no. Especially dealing with supermarkets,
0:54:27 > 0:54:30your customers, no egg whatsoever.
0:54:32 > 0:54:35Once the pies have been filled, it's time for a quick blast
0:54:35 > 0:54:37in the freezer - another safety procedure.
0:54:39 > 0:54:41What does the freezing process do?
0:54:41 > 0:54:45Well, if there's any kind of bacteria at all, it lies dormant
0:54:45 > 0:54:48because the freezing process keeps it safe.
0:54:48 > 0:54:49To me, that's amazing.
0:54:49 > 0:54:52After all the processes you've done it still obviously has
0:54:52 > 0:54:55potential, it has bacteria there. Why's that?
0:54:55 > 0:54:57- Yes, because it's in the air.- Right.
0:54:57 > 0:55:00How long are they going to be safe for?
0:55:00 > 0:55:05On our recommendation, we say 18 months.
0:55:05 > 0:55:07So here it is - the perfect pie.
0:55:07 > 0:55:11It looks and smells absolutely delicious.
0:55:11 > 0:55:14So to all those UK pie-makers out there we say, "Thank you,"
0:55:14 > 0:55:17and, please, carry on protecting Britain.
0:55:19 > 0:55:20Mmm.
0:55:25 > 0:55:28Cardiff, and food inspector Gillian Morse is back.
0:55:29 > 0:55:32Four weeks ago she visited a premises which
0:55:32 > 0:55:35she suspected of being an unregistered bakery.
0:55:35 > 0:55:38The owner denied the allegation but admitted to producing samples,
0:55:38 > 0:55:43which still requires registration, so Gillian got tough.
0:55:43 > 0:55:47You must cease all food preparation with immediate effect.
0:55:47 > 0:55:49Now the council are still considering
0:55:49 > 0:55:52whether to take any further action.
0:55:52 > 0:55:54But today, Gillian's heading back to see
0:55:54 > 0:55:56if the premises have been brought up to scratch.
0:55:59 > 0:56:04It looks like now what I would consider to be a bakery.
0:56:04 > 0:56:07There has been no baking since Gillian's last visit but clearly
0:56:07 > 0:56:12the boys have been very busy - new tiles, gleaming work surfaces.
0:56:12 > 0:56:15- You're just waiting for the hot water now and then for this?- Yeah.
0:56:15 > 0:56:18- Is there water coming through at all or...?- Not really.
0:56:18 > 0:56:22- No water yet.- Yeah. - It looks good though, doesn't it?
0:56:22 > 0:56:23Yeah.
0:56:23 > 0:56:26A food inspector's role isn't just about enforcement.
0:56:26 > 0:56:29If the boys are serious about baking,
0:56:29 > 0:56:31Gillian will do all she can to advise them
0:56:31 > 0:56:35and get them registered with the council as quickly as possible.
0:56:37 > 0:56:40This used to be the little kitchen area before, so they've
0:56:40 > 0:56:45knocked through and they've built in so there's more preparation space.
0:56:45 > 0:56:49You know, this was the oven that was previously in that room, so they've
0:56:49 > 0:56:53relocated this and they're going to put in a proper ventilation system.
0:56:53 > 0:56:57It looks like completely different premises.
0:56:57 > 0:56:59They've done it properly this time.
0:56:59 > 0:57:02Once you've got your doors in, once your ventilation is in,
0:57:02 > 0:57:05once you've got the hot water up and running I can lift that notice then.
0:57:05 > 0:57:07- All right?- Thank you.
0:57:07 > 0:57:09Don't work too hard. No, work very hard.
0:57:12 > 0:57:14Obviously they've put a lot of work in.
0:57:14 > 0:57:16I've put a lot of work in, giving them advice and helping them,
0:57:16 > 0:57:19so I'm just looking forward to them being able to open
0:57:19 > 0:57:21and starting as a proper business.
0:57:22 > 0:57:24And that, ladies and gentlemen,
0:57:24 > 0:57:27is how the food inspectors sausage roll.
0:57:27 > 0:57:29Their number one aim is to give constructive advice
0:57:29 > 0:57:32but, remember, for you food producers out there,
0:57:32 > 0:57:35there is never any excuse not to be registered.
0:57:35 > 0:57:38Because the food inspectors will sniff you out.
0:57:38 > 0:57:40They've got very powerful noses.
0:57:40 > 0:57:43And their eyes are very good as well. And they're everywhere.
0:57:43 > 0:57:46And they've got the law behind them, keeping us safe.
0:57:46 > 0:57:49See you next week. Can we have one of everything, please?
0:57:49 > 0:57:51- Here you are, mate, get stuck in. - Lovely. He'll have the same.
0:57:51 > 0:57:52See you. Bye.
0:57:57 > 0:58:00Coming up next week, we meet Britain's hairiest food inspector.
0:58:00 > 0:58:03If Bindi sits down next to your luggage, you are in trouble.
0:58:03 > 0:58:05- Is this your bag?- Yeah. - Do you have food in that bag?- Yeah.
0:58:05 > 0:58:08- What food have you got in there? - Just a pastry.
0:58:08 > 0:58:10If anything has meat in it, you're not allowed it.
0:58:10 > 0:58:12We find meat for sale in London
0:58:12 > 0:58:14that could bring deadly disease into the UK...
0:58:18 > 0:58:20It's a time bomb waiting to go off.
0:58:20 > 0:58:23..we visit the restaurant that needs painting with something
0:58:23 > 0:58:24that isn't cooking oil...
0:58:24 > 0:58:28It all needs redecorating and needs deep cleaning and your cleaning,
0:58:28 > 0:58:29generally, needs to be improved.
0:58:29 > 0:58:31..and I meet the lady who thinks
0:58:31 > 0:58:34she was nearly killed by a ham, cheese and tomato sandwich.
0:58:34 > 0:58:38She looked so bad, I didn't think she was going to pull through.
0:58:46 > 0:58:50Subtitles by Red Bee Media Ltd