:00:15. > :00:19.Food - it is lovely, I can't get enough of it, but neither can
:00:20. > :00:24.bacteria, mice and cockroaches. They can all make you ill. How do
:00:25. > :00:29.you make sure you get to the food before they do? Places selling food
:00:29. > :00:33.have to follow strict rules to make sure we don't end up eating
:00:33. > :00:36.contaminated helpings. But making sure people follow those rules is a
:00:36. > :00:44.massive nationwide challenge, undertaken by a very special group
:00:44. > :00:50.of people. A ring on the food inspectors. -- bring on the food
:00:50. > :00:53.inspectors. We are on the road with the food inspectors. They will
:00:53. > :00:58.discover the restaurants where no one seems to know what they are
:00:58. > :01:05.doing. You can't have a rabbit why you are preparing food. Take it out
:01:05. > :01:09.now. And rediscover the visitors no restaurant ever want to meet. --
:01:09. > :01:13.and we discover. You have so many live cockroaches in the preparation
:01:13. > :01:19.area. I will reveal the truth about the hidden world of food crime
:01:19. > :01:25.which could put you in danger. would probably indicate some kind
:01:25. > :01:35.of illegal slaughter. Enough bones for 60 pigs. I will find out how
:01:35. > :01:44.
:01:44. > :01:48.As horsemeat is discovered for sale in supermarkets, I find out what
:01:48. > :01:53.goes into an economy burger. We are visit the restaurant which needs
:01:53. > :01:57.painting with something that is not cooking oil. It needs redecorating
:01:57. > :02:00.and your cleaning needs to be improved. We meet Britain's
:02:00. > :02:07.hairiest food inspector - it she sits next your luggage, you are in
:02:07. > :02:13.trouble. What they'd do you have? Just pastry. You are not allowed
:02:13. > :02:17.meat. Reinvestigate claims of meat for sale in London which could
:02:17. > :02:22.bring disease into the UK. -- we investigate.
:02:22. > :02:26.And I meet the lady who believes she was nearly killed by a ham,
:02:26. > :02:32.cheese and tomato sandwich. looked so bad, I did not think she
:02:32. > :02:36.would pull through. A burger in a bun, what is better? It is maybe
:02:36. > :02:39.not such a tasty proposition after last week's news that the Irish
:02:39. > :02:44.authorities have discovered some pig and a little bit of course in
:02:45. > :02:49.some of the economy burgers we are being sold. The point is what are
:02:49. > :02:53.we eating exactly and does any of it affect the safety of our food?
:02:53. > :02:59.Last week the Food Safety Authority of Ireland revealed they had
:02:59. > :03:05.analysed 27 different burgers, 23 contains pig DNA and 10 horse DNA.
:03:05. > :03:10.High street names involved included Lidl and Aldi, but attracting most
:03:10. > :03:15.attacked -- attention was the meat in the Tesco Everyday Value burger,
:03:15. > :03:18.found to be 29% horsemeat. Tesco said they will work hard to make
:03:18. > :03:22.sure it never happens again and withdrew all the implicated
:03:22. > :03:27.products, as well as offering refunds. I want to know why nobody
:03:27. > :03:32.has noticed their burger has horsemeat in it. Could it be
:03:32. > :03:38.because of the way that economy burgers are made? Does far you mean
:03:38. > :03:43.a bad quality? I have met Frith in -- third-generation butcher Danny.
:03:43. > :03:48.Our burgers are minced beef, breadcrumbs, salt and pepper, an
:03:48. > :03:54.award-winning burger. Could you sort me out with an economy burger?
:03:54. > :03:58.We don't sell economy burgers but we could try to construct something.
:03:58. > :04:04.Let's see how Danny makes his premium burger. It is almost all
:04:04. > :04:08.beef, to which he adds seasoning and a handful of breadcrumbs. Some
:04:08. > :04:13.supermarket burghers cost as little as 12p each, what goes into them?
:04:13. > :04:17.This is not the Tesco recipe, we are using a bowler was the legal
:04:17. > :04:22.amount of beef for an economy burger. They are made with cheap
:04:22. > :04:26.minced beef containing lots of beef fat and connective tissue, as well
:04:27. > :04:31.as powdered flavourings and fillers. These ingredients are all safe, but
:04:31. > :04:35.did you know you were eating them? The law says that less than half an
:04:35. > :04:40.economy beefburger has to be beef, but that not mean what you imagine.
:04:40. > :04:44.A quarter of that beef can be fat, and a quarter connective tissue,
:04:44. > :04:51.meaning that less than a quarter of the whole burger is the red stuff
:04:51. > :04:56.you probably think of as meat. Pound-for-pound, that one cost to
:04:56. > :05:01.four times as much. The economy Bergen looks totally different, but
:05:01. > :05:07.how does it taste and how well the same economy burger taste when made
:05:07. > :05:14.with some horsemeat? All we need is a chef to cook them. See you later.
:05:14. > :05:19.Hello, Thomas. As a Frenchman, have you tasted horsemeat? It is a bit
:05:20. > :05:23.stronger, a bit more gamey than before. Thomas will coup three
:05:23. > :05:27.different burgers - Danny's quality burger, an economy burger made with
:05:27. > :05:32.the Legal Beef minimum, and an economy burger where around a third
:05:32. > :05:38.of the meat comes from a horse. I want to know if I can taste
:05:38. > :05:48.horsemeat in an economy burger. First up, Danny's burger. That is
:05:48. > :05:51.
:05:51. > :05:56.solid, juicy, succulent, really good. My creation of. It is rank.
:05:56. > :06:00.It barely tastes of meat. All over Britain, families on a budget are
:06:00. > :06:05.buying economy burgers. It worries me they may not know how little
:06:05. > :06:13.meat is in them. Here is the economy burger with added horse. I
:06:13. > :06:19.have never had horse before. I honestly couldn't tell the
:06:19. > :06:25.difference. Between the burger with the horse in and the economy burger
:06:25. > :06:29.with just before stock OK, now I am off to the Food Standards Agency.
:06:29. > :06:34.If you can't taste horse in your burger then they are pretty much
:06:34. > :06:37.the only thing stopping you from a unwarily eating them. Up until now
:06:37. > :06:41.the official line has been that there is no risk to public health,
:06:41. > :06:46.is that still the case? There has been nothing found in these samples
:06:46. > :06:50.which has made them dangerous for people to eat. Where is the
:06:50. > :06:53.investigation now? manufacturers have stopped
:06:53. > :06:58.production in the particularly affected factory in Ireland, and
:06:58. > :07:01.the retailers have removed the affected products on sale. We are
:07:01. > :07:05.carrying a programme of tests out which will tell us whether this is
:07:05. > :07:10.a one-off or whether there is a problem going wider. Why weren't
:07:10. > :07:14.these checks taking place before? We can't check 100% of everything,
:07:14. > :07:18.we tried to check things where there is a risk to human health or
:07:18. > :07:22.reason to believe there might be a problem. Have we any idea how long
:07:22. > :07:26.will the horsemeat has been something we have been eating?
:07:26. > :07:30.Months or years? That is one of the things the investigation needs to
:07:30. > :07:35.get to the bottom of. We will be looking to find that as quickly as
:07:35. > :07:39.we can. Having eaten a beefburger with some
:07:39. > :07:44.horse in it, I can tell you categorically, if you have done the
:07:44. > :07:48.same, you won't have known about it because you can't taste it. That is
:07:48. > :07:55.slightly disturbing thing is the FSA don't know at the moment. They
:07:55. > :07:58.don't know what it was in, where it came from and how long it has been
:07:58. > :08:04.around. They are trying to find dead. For the moment, that does not
:08:04. > :08:07.fill me with confidence. -- they are trying to find out.
:08:07. > :08:11.The food inspectors have a habit of turning out but despite returning
:08:11. > :08:16.up unannounced, because it is the only way you can tell how a kitchen
:08:16. > :08:25.is being run. They are likely to see things never meant for public
:08:25. > :08:31.viewing. Sometimes it is not pretty. Food inspectors are sometimes more
:08:32. > :08:36.like crime detectors. This area you will not lose any more for raw meat
:08:36. > :08:43.-- you will not use any more. Russell Jenner has been on the
:08:43. > :08:47.front line of hygiene for 30 years. Could be dangerous bacteria. 30.2
:08:47. > :08:53.is above the legal maximum. Everything in a kitchen, good or
:08:53. > :08:57.bad, gives him a clue about how the place is being run. Tonight he is
:08:57. > :09:01.visiting the Taj Balti House takeaway in South London. On its
:09:01. > :09:05.last inspection it was awarded a three out of five hygiene rating -
:09:05. > :09:11.not bad. It has since had staff turnover and Russell is keen to see
:09:11. > :09:15.how things have changed. The key is to look immediately and just make
:09:16. > :09:21.sure there is not too much activity going on before I put my white
:09:21. > :09:28.coats on and stop. It is not look terrible, we shall see. Front of
:09:28. > :09:35.house might be OK, but what will the kitchen look like? If you feel
:09:35. > :09:39.down behind their, feel it. Can you be all the food debris? It is
:09:39. > :09:46.looking pretty dirty at the Taj Balti House, and Russell does not
:09:46. > :09:51.like dirt. Why have you got cardboard? You should not have
:09:51. > :09:56.cardboard, it is absorbent, you can't keep it clean. Anything that
:09:56. > :10:02.can't be washed it down will be noted down in Russell's book.
:10:02. > :10:07.back door is dirty. I can scrape that. It has just scraped off the
:10:07. > :10:12.bit you touch every time you go out. If the door is dirty, hands will be
:10:12. > :10:21.dirty and they could end up in the food. I can't do my inspection
:10:21. > :10:25.without getting greasy. The services are very dirty. Clearly
:10:25. > :10:35.there is an inadequate cleaning procedure. What do you clean down
:10:35. > :10:44.
:10:44. > :10:47.Where is that? The spray? We have run out. You have run out? You are
:10:47. > :10:52.not the first person to say that. dirty kitchen with no cleaning
:10:52. > :10:57.products, it does not get much worse. No time like the present.
:10:57. > :11:02.You need to get some. Somebody needs to do that now, you will be
:11:02. > :11:07.chopping raw meat tonight and you need is clean. That really is very
:11:07. > :11:12.important. Running a restaurant is not just about cooking fruit.
:11:12. > :11:15.Documenting daily health and safety checks is a vital part of the
:11:15. > :11:22.Business, but he Abba Taj Balti House the cleaning Derry appears
:11:22. > :11:27.completely blank. Tiers but here at the balti house. Do you fill this
:11:27. > :11:34.in? Every day when you come in you have to work through these. When I
:11:34. > :11:38.come to do an inspection I expect to see that. A diary note with your
:11:39. > :11:43.name details are. Russell has seen enough and is in no mood to to
:11:43. > :11:49.mince his words. Your folded needs bringing up to date and you need to
:11:49. > :11:53.be trained on how to use it. -- north bowled. It needs redecorating
:11:53. > :12:01.and deep cleaning. Your cleaning generally needs to be improved. It
:12:01. > :12:09.will need to be done urgently. Your score will only be one. You won't
:12:09. > :12:14.get higher than one, the Safety Party is not being done, I am not
:12:14. > :12:18.satisfied there is food safety. score has dropped from a three to a
:12:19. > :12:23.one. It could be worse - only just. They now have three weeks to clean
:12:23. > :12:28.up before Russell comes back. We will be with him later. A bit
:12:28. > :12:32.disappointing, the cleaning was very poor. There was a lot of
:12:32. > :12:42.grease and dirt everywhere. I didn't feel the food safety issues
:12:42. > :12:46.
:12:46. > :12:51.42 p of every pound spent in UK shops goes on food and drink, a lot
:12:52. > :12:55.of cash. But with huge profits comes huge responsibility. A small
:12:55. > :13:00.mistake and the consequences to the consumer can be catastrophic. Every
:13:00. > :13:04.week we have been given exclusive behind-the-scenes access to some of
:13:04. > :13:12.the largest manufacturers in the UK who have shown us how they keep
:13:12. > :13:18.Britain has saved. -- Britons safe. Curry and rice. I know you can have
:13:18. > :13:23.curry and chips, but I love curry and this lovely white stuff, but
:13:23. > :13:26.did you know it holds a dark, poisonous secret? Heat it and eat
:13:26. > :13:33.it, fine, but reheating it and you could land yourself in heaps of
:13:33. > :13:40.trouble. Rice contains a bacteria, Bacillus cereus. Once cooked it
:13:40. > :13:45.starts to produce toxins. Home- cooked rice left at home -- room
:13:45. > :13:49.temperature for just a few hours can make us sick, even if reheated.
:13:49. > :13:53.Large manufacturers of food produce millions of pre-cooked rice disease
:13:53. > :13:59.every year. We reheats them and have no problems. So what is it
:13:59. > :14:09.about these tiny grains that can cause such big trouble? And how do
:14:09. > :14:25.
:14:25. > :14:29.This is Veetee Rice in Kent. And it's all gone a bit space age.
:14:30. > :14:34.Looking good. Sharon, nice to see you. Hello Chris. Sorry, have you
:14:34. > :14:37.washed your hands? Yeah, this morning, it will be fine. It's not
:14:37. > :14:41.good enough for here, I'm afraid. We have to do thing properly. Come
:14:41. > :14:44.through here, let me show you how to wash hands. I can wash hands! I
:14:44. > :14:52.know how to wash hands! As in all food preparation it's all about
:14:52. > :14:55.cleanliness. Time for another silly outfit. I have washed my hands what
:14:55. > :14:57.three time now. Was it necessary? It's absolutely necessary. Washing
:14:57. > :15:01.your hands and all this protective equipment ensures that what's
:15:01. > :15:05.outside stays outside. Now, you just touched your mouth, by pulling
:15:05. > :15:09.your face mask again. So you need to go back there and wash your
:15:09. > :15:14.hands. Seriously? Yeah. Well it might look like a bit of a
:15:14. > :15:17.rigmarole. But you ain't seen nothing yet. Wow, it looks like
:15:17. > :15:24.something from Star Trek! We are just going to go through and have a
:15:24. > :15:29.shower, OK? It's a dry shower. It's an air shower. So that gets rid of
:15:29. > :15:39.everything? That gets rid of any loose debris. Removes any fine
:15:39. > :15:43.
:15:43. > :15:46.particles. Ready? Yeah. So how clean is the air in here? Probably,
:15:46. > :15:52.in comparison to say your household atmosphere, it is about ten time
:15:52. > :15:58.cleaner. Fresh from my shower, I feel nice and clean, but what about
:15:58. > :16:01.the rice? After all, this is the important stuff. Before it's cooked,
:16:01. > :16:10.it's sterilised with high pressure at 140 degrees Celsius to kill off
:16:10. > :16:14.that bacteria. No bacteria, no toxins no toxins, no sickness.
:16:14. > :16:17.Can't I do this at home? Just put that rice in and boil it. You would
:16:17. > :16:22.be hard-pushed, because water can only boil at 100 degrees in a
:16:22. > :16:26.normal atmosphere. Finally, it's time for the cooking. Not in water
:16:26. > :16:33.though, they use acid. But don't worry, it's pretty mild, but this
:16:33. > :16:36.stops any more harmful bacteria from growing. Now, completely
:16:36. > :16:43.sterilised, the rice travels into another room and this room is so
:16:43. > :16:45.clean even I'm not allowed inside. If you can imagine what we talking
:16:45. > :16:51.about earlier, this is ten times cleaner than your domestic
:16:51. > :17:01.environment. That inside is at least 100 times cleaner. $$WHTIE
:17:01. > :17:04.That is really, really clean. Then it's labelled up. It still needs to
:17:04. > :17:12.go through a leak detector and an x-ray machine to make sure no metal
:17:12. > :17:15.has fallen in. Not what you want with your Chicken Jalfrezi.
:17:15. > :17:18.you're cooking rice at home? Well, freshly-cooked is safe. If you want
:17:18. > :17:22.to save any cooked rice, get it into the fridge within 30 minutes.
:17:22. > :17:26.It's best not to keep cooked rice in the fridge for longer than a day
:17:26. > :17:32.and reheat it only once. Or if you own a rice factory, try super-
:17:32. > :17:38.heated steam and mild acid baths. There is more to this food business
:17:38. > :17:41.than meets the eye. Oh lovely and hot. Tastes great too. So to all
:17:41. > :17:51.the pre-cooked rice makers in the UK - I thank you and salute you,
:17:51. > :17:54.
:17:54. > :17:58.keep protecting Britain. Food business iss big business and can
:17:58. > :18:05.attract people who cut corners. Each week I will be investigating a
:18:05. > :18:15.food crime that is not only illegal, but which can put you at anyone who
:18:15. > :18:16.
:18:16. > :18:20.eats these foods at risk of illness. One of the beauties of living in
:18:20. > :18:24.the UK, we can eat food that originates from almost anywhere.
:18:24. > :18:29.The down side is other countries sometimes don't have the same
:18:29. > :18:33.standards and food laws that we have here. And if unsafe
:18:33. > :18:39.ingredients make it on to these shores, they can end up in every
:18:39. > :18:46.day foods. Millions of things that we wouldn't be suspicious of. So
:18:46. > :18:53.who is doing the check something -- checking? And what happens if
:18:53. > :19:00.something slips through? Our first line of defence is at places like
:19:00. > :19:06.this. The port of Felixstowe, over 40% of our import, export trade
:19:06. > :19:13.comes through here. Including five million tonnes of food in a quarter
:19:13. > :19:19.of a million containers. How on earth do you keep an eye on it all?
:19:19. > :19:24.Well, these guys do. They are Felixstowe's food inspectors. We
:19:24. > :19:33.get our food from every corner of the earth. Spices from India,
:19:33. > :19:40.noodles from China, meat from New Zealand. You might be prize --
:19:40. > :19:46.might be surprise what had needs to be checked. This food from Japan
:19:46. > :19:53.was produced near the Fukushima power station and needs to be
:19:53. > :20:01.checked for radiation. Why are we worried? It could be a different
:20:01. > :20:06.mat Fer you're eating the food. If you're ingesting food and you will
:20:07. > :20:13.that radioactivity into the body. Thankfully all these products were
:20:13. > :20:19.safe. Noodles from China are checked for traces of aluminium.
:20:19. > :20:24.is to do with risks to the nervous system and the male reproductive
:20:24. > :20:27.system. Is that right? You're putting me off my noodles. This
:20:28. > :20:33.could damage a man's ability in the baby-making department. It is no
:20:33. > :20:37.laughing matter. All these products were safe. A huge consignment of
:20:38. > :20:43.chilli powder has arrived from India and John needs to test it.
:20:43. > :20:51.You and I are repelling the spice invaders. Co-you -- do you like
:20:51. > :21:01.that? It is quite good. This a as good as it get. Let's spear. John's
:21:01. > :21:03.
:21:03. > :21:09.testing four -- for a toxin that can is bad. Long-term exposure can
:21:09. > :21:16.lead to cancer. I think that is one I have done. These sax were safe.
:21:16. > :21:26.Seven years ago it wasn't the toxins threatening our food, but a
:21:26. > :21:28.
:21:28. > :21:33.type of food dye.Ment -- Products tainted by the cancer causing dye
:21:33. > :21:39.Sudan one. The alert became more serious when another 60 products
:21:40. > :21:45.were taken off the shelves. In 2005 it emerged a dye used in products
:21:45. > :21:52.like shoe polish had been used to make chilli powder red F you eat
:21:52. > :21:57.enough of the dye there is a suspicion it can cause cancer. All
:21:57. > :22:01.of our ports do a great job keeping our food safe. But what I want to
:22:01. > :22:06.know is how imported foods might be slipping through the net and what
:22:06. > :22:12.dangers they pose. I have come to the office of the government
:22:12. > :22:16.chemist to meet Michael Walker. work here is crucial. More worrying
:22:16. > :22:21.if anything are the things that escape that system and go around
:22:21. > :22:27.the side if you like. Typically what are we talking about? It is
:22:27. > :22:32.food which is personally imported. Food which is a delicacy in
:22:32. > :22:36.countries of origin, which may not be available through normal sources
:22:37. > :22:44.of trade. The sort of food that people bring in in their luggage
:22:44. > :22:52.would never find its way to here. It not tested, no. Nature can
:22:52. > :22:56.spring some nasty surprises. It is no use just watching the docks. 30
:22:56. > :23:01.Million travellers come in and out of Britain each year. Many by air.
:23:01. > :23:08.And you won't believe what some have in their suitcases. Are you
:23:08. > :23:14.feeling hungry? What are the grasshoppers for? They a delicacy.
:23:14. > :23:23.Later we will be out with the officers of the border agency.
:23:24. > :23:27.is not allowed. When we took and food poisoning, you imagine a dodgy
:23:27. > :23:33.takeaway or restaurant. But nearly half of all food poisoning is
:23:33. > :23:40.caused by you and me cooking at home. It is a frightening thought.
:23:40. > :23:45.Are you a potential food disaster? Well I will be visiting a kitchen,
:23:45. > :23:54.a home, or a work place near you and bringing an unexpected visitor.
:23:55. > :24:00.Our own food inspector, Ben Milligan. Today I'm talking babies.
:24:00. > :24:06.They look lovely don't they? But as any parent knows, anything can go
:24:06. > :24:15.into their mouths. This brings a load of challenges in the food
:24:16. > :24:20.hygiene department. Today I'm in Holmforth. Colette and her husband
:24:21. > :24:25.have three small children and one baby. They are vulnerable to food
:24:26. > :24:30.poisoning and tummy bugs. So when it comes to food, hygiene must be
:24:30. > :24:37.of the highest standard. So I wonder if Colette will pass the
:24:37. > :24:44.food inspector's test? Hello are you Colette? Yes. I'm Chris and I
:24:44. > :24:50.have come for lunch. Who is this? Harry. What have we got? Anything
:24:50. > :24:59.tasty? Let's hope so. Well I'm starving. Everyone knows kids are
:24:59. > :25:04.more vulnerable to tummy bugs, do you take extra precautions?
:25:04. > :25:11.with the eldest. Isterise the bottles and dummy. At first glance
:25:11. > :25:16.the kimp looks clean to me. But is it? -- the kitchen looks clean. I
:25:16. > :25:24.know a man who can find grime. I have a surprise for you. Here he
:25:24. > :25:28.comes! Here is Ben, our food inspector. Hello. He is going fofr
:25:28. > :25:32.a look around your kitchen. He is going to give you either a red
:25:32. > :25:36.light or a green lights to see whether you can cook for your kids
:25:36. > :25:43.this afternoon. Between you and me, this kitchen is cleaner than mine.
:25:43. > :25:48.I can't see this take very long. Come on Ben, find that grime. Let's
:25:48. > :25:56.start with the kitchen sink area. Always a bit domingy. Bacteria love
:25:56. > :26:01.it here. -- dodgy. It is a reading of 11,300. That says it is not
:26:01. > :26:07.clean. Now the fridge and this is often overlooked. This looks brand-
:26:07. > :26:11.new. Can't be a problem, can there? It says four degrees. It is a new
:26:11. > :26:20.fridge. So I wouldn't expect there to be any problems. But when you
:26:20. > :26:26.open up, you see it is crammed full of stuff. Lastly it is Harry' s
:26:26. > :26:33.bottle if there are any bugs they will go straight into Harry. It has
:26:33. > :26:38.been sterilised and stored in the fridge. We expect this to be zero.
:26:38. > :26:42.OK it is nearly food time and your lunch is in the balance. If the
:26:42. > :26:51.kitchen is clean enough, Colette can get on with it. It is time for
:26:51. > :26:57.the results. First the kitchen work surface. Ben swab meters measures
:26:57. > :27:05.organic matter, from food to dirt and bacteria, any reading below
:27:05. > :27:11.1,000 is a pass. What was it? was 4,716. That says to me that
:27:11. > :27:16.you're not cleaning your surfaces properly. Lou do you clean them?
:27:16. > :27:22.don't use chemical, but baby wipes, because I have got children. If you
:27:22. > :27:26.wipe up with a baby wipe, you're not killing the bacteria or thing
:27:26. > :27:31.there. With children you should be taking extra care to make sure
:27:31. > :27:38.anything on the surfaces are killed. Not great on the work surfaces.
:27:38. > :27:44.Could do better. What about that fridge? There is no problems with
:27:44. > :27:49.the clenliness. But it is packed with stuff. Packing your fridge
:27:49. > :27:54.means the air can't circulate to keep it cold. Eight degrees is the
:27:54. > :27:57.limit. Above that the bacteria will grow. The food temperature is ten
:27:57. > :28:04.degrees, if you store your bottles in there for a long period, if
:28:04. > :28:09.they're not cleaned properly, then the bacteria can grow over time.
:28:09. > :28:17.top tip, don't overstock your fridge. Unopened jars don't need to
:28:17. > :28:22.be in there. But check the label first. And lastly what about
:28:22. > :28:30.Harry's bottle. You would expect that to come up zero. It has been
:28:30. > :28:36.cleaned with water and washing up liquid. Was we -- but we got 624.
:28:36. > :28:43.Colette looks shocked. It is time for a Ben master class on thousand
:28:43. > :28:49.wash bottles before sterilising. -- how to wash bottles before
:28:49. > :28:53.sterilising sna. You the anti- bacterial water. Z you want a brush.
:28:53. > :28:58.Yes you get brushes for it and on the end they have a cork screw that
:28:58. > :29:04.goes into the end. To be honest, I think Colette has done well. But
:29:04. > :29:10.our Ben, he does have high standards. Most kiches we have been
:29:10. > :29:15.to nowhere near in the league of this. -- kiches. We are trying to
:29:15. > :29:21.get it to the peak of hygiene. So ten or 15 minutes of help from us
:29:21. > :29:28.and we could sort this out. So here are a few top tips. Always clean
:29:28. > :29:35.your work surfaces with anti- bacterial spray. Ideally, use paper
:29:35. > :29:39.towels and throw the dirty dish cloths and sponges away. Wash and
:29:39. > :29:45.sterilise baby's bottles thoroughly and don't overpack your fridge and
:29:45. > :29:55.keep it below five degrees Celsius. The inspection is over, thank
:29:55. > :30:01.
:30:01. > :30:04.goodness. What has Colette made of I have learned I can use anti-
:30:04. > :30:08.bacterial weights and it is safe for children, how to sterilise
:30:08. > :30:13.properly and not to put as many unopened jars in the fridge.
:30:13. > :30:18.Hopefully I will be a lot cleaner, which is a lot better for my
:30:18. > :30:25.children. Onwards and upwards, hopefully.
:30:25. > :30:31.Matt, you have kids? No problems there. Have you ever seen them drop
:30:31. > :30:35.food on the floor, pick it up and eat it? Lots of people talk about
:30:35. > :30:42.the three-second rule, if you pick booed up within three seconds it is
:30:42. > :30:48.safe to eat. It is nonsense, it is five seconds. Matt needs more
:30:48. > :30:54.training, as do some people in the food industry. Ignorance makes our
:30:54. > :30:58.food inspectors very angry. Julian has been inspecting a third
:30:58. > :31:03.selling premises for 10 years, currently in Cardiff -- Gillian
:31:03. > :31:10.Morse has been. She has Eagle eyes. Is this sink used for anything
:31:10. > :31:15.apart from washing salad? Do you think that is acceptable? She is on
:31:15. > :31:20.her way to see the City Bakery way. -- the City Bakery. She wants to
:31:20. > :31:24.make sure its new owners are meeting the standards of hygiene.
:31:24. > :31:33.How often do you clean underneath there? Every day, cleaning and
:31:33. > :31:38.mobbing. How often do you check? Daily. The shop looks tidy and
:31:38. > :31:44.readings on the freezer cabinets are spot on. The shop also sells
:31:44. > :31:48.meat, and at the back of the store, workers are busy with butchering.
:31:48. > :31:57.But or might not be as well as it first appeared. What do you intend
:31:57. > :32:00.to do with these visits you have on the floor? He can take them out.
:32:00. > :32:05.Meat that is not for sale needs to be disposed of as quickly and
:32:05. > :32:10.safely as possible. Julian has concerns about the meat that is for
:32:10. > :32:17.sale. You have no date some of brewed, how can you tell when it is
:32:17. > :32:22.to be used by? -- you have no dates on the food. What is old and what
:32:22. > :32:26.is new? All of this will be gone today? The owner has reassured her
:32:26. > :32:36.that the meat is fresh, but Gillian Morse is worried about the hygiene
:32:36. > :32:37.
:32:37. > :32:42.safety certificates on the wall. That person has gone? You need to
:32:42. > :32:46.get rid of his certificate. least one of the Certificates is
:32:46. > :32:56.for somebody else. Surely some of them will belong to people working
:32:56. > :32:58.
:32:58. > :33:03.in the shop? He has gone as well? You need to get rid of that.
:33:03. > :33:08.That gentleman has just touched the floor, put something in the bay and
:33:08. > :33:15.then is going straight back to food handling, that is the sort of thing
:33:15. > :33:20.I am talking about, basic hand late. -- basic hygiene. This could be a
:33:20. > :33:27.sign that not all of the staff has -- have been properly trained.
:33:27. > :33:36.Wearing his his Certificate? Has he got one? What is your name? What
:33:36. > :33:41.training have you done? I just wanted to learn from the butcher.
:33:41. > :33:45.You have not had any formal training? I am concerned, you have
:33:45. > :33:49.two food handlers without any training, they really need to be
:33:49. > :33:53.supervised. Hygiene certificates are not compulsory but it is clear
:33:53. > :33:58.that the staff need to be trained. I will write with a legal notes
:33:58. > :34:02.about the training and I will be back to check. Gillian Morse may be
:34:02. > :34:11.off to another inspection, but the owner is in no doubt as to who is
:34:11. > :34:21.in charge. I am happy, OK. She is strict, that is OK. I will serve a
:34:21. > :34:22.
:34:22. > :34:28.legal notice for training and I I am back on the trail to discover
:34:28. > :34:31.how we kept safe from potentially dangerous imported foods. Official
:34:31. > :34:38.imports are carefully checked, but how do you stop people bringing
:34:38. > :34:42.things in in their luggage? We're talking about food which is
:34:42. > :34:50.imported, something which is a delicacy in countries of origin
:34:50. > :34:54.which may not be available through normal sources of trade. Our border
:34:54. > :34:59.force officers are on to it. Experts believe some fruits brought
:34:59. > :35:09.into the country in the luggage could pose a serious health was --
:35:09. > :35:14.You may not know, but Gatwick Airport is home to an elite unit.
:35:14. > :35:24.The job is to protect our borders, and on their wanted list is illegal
:35:24. > :35:25.
:35:25. > :35:35.food. Bindy the Dogger is one way they seek out band booed. -- the
:35:35. > :35:37.
:35:37. > :35:43.We are at the arrivals gate and Bindy's nose is doing overtime.
:35:43. > :35:48.Have you any food? Her magical nose can sort passengers who claimed to
:35:48. > :35:56.have no food into two groups, those telling the truth and those who
:35:56. > :36:01.offer get off. This can't come into the UK. If Bindy has sits next to
:36:01. > :36:07.your bag, you are busted. I have some chocolate... She is on the
:36:07. > :36:11.hunt for meat or dairy from outside the EU. Since foot-and-mouth
:36:11. > :36:15.created an economic catastrophe, we place even more importance on the
:36:15. > :36:20.type of booed allowed into the country. The measures exist to
:36:20. > :36:25.prevent outbreaks in livestock. We already know about foot-and-mouth,
:36:25. > :36:34.but also bird flu and swine fever. They are there to protect humans
:36:34. > :36:39.from contaminated food. Do you have food in that bag? Just a pastry.
:36:39. > :36:43.Now that Bindy has identified the bag, she needs to open her luggage.
:36:43. > :36:52.From outside of the European Union, bringing in meat and dairy is
:36:52. > :37:02.forbidden. I did not know. I need to look. She said there is only
:37:02. > :37:04.
:37:04. > :37:12.some chicken inside. Let's find out. You can smell it, unfortunately.
:37:12. > :37:19.What's in here? I think it is cheese. You can't have any cheese.
:37:19. > :37:24.No cheers, no meat, no milk. fruit is fine, but the jar of
:37:24. > :37:31.cheese has to be incinerated. What about the home-made sandwiches?
:37:31. > :37:37.This has chicken. We need to take that. Shall we eat it? I can't
:37:37. > :37:41.believe this. Can we eat it? afraid not. There are over two
:37:42. > :37:46.kilograms of illegal food. She also gets an official warning not to do
:37:47. > :37:51.this again. People are prosecuted every year and the system works
:37:51. > :37:55.because Bindy's nose played a blinder. I love it when she tells
:37:55. > :37:59.me there is something, the passenger is adamant but then she
:38:00. > :38:03.is right. It is so nice to know that she knows what she is doing.
:38:03. > :38:08.Bindy was not just looking out for the kind of packed lunch that many
:38:08. > :38:12.would take on a plane. Not everyone travels with a cheesy snack plant
:38:12. > :38:20.and a mini yoghurt. And Airports filled with people around the world,
:38:20. > :38:25.they can bring specialities from home. I have no idea what that is.
:38:25. > :38:33.Look at these, grasshoppers! The funny thing is, they are legal to
:38:33. > :38:41.bring in. What do you use them for? It is a delicacy, how can I
:38:41. > :38:45.explain? Grasshoppers, in small quantities, are fine. You don't
:38:45. > :38:50.want to be caught with anything containing meat products, milk,
:38:50. > :38:57.cheese or dairy. Some less obvious products such as potatoes are
:38:57. > :39:02.banned. If in doubt, check the website at www.defra.co.uk. On the
:39:02. > :39:09.front line in Gatwick, Bindy has been busy. This woman is having
:39:09. > :39:15.trouble identifying her own food. It smells of beef or red meat, it
:39:15. > :39:21.does not smell like fish. There is no fish. I think that is meat.
:39:21. > :39:27.is not. This family from Vietnam have brought a whole suitcase full
:39:27. > :39:30.of booed. This is not allowed, it stays with us. The packets of
:39:30. > :39:36.noodles are fine, but the two litres of cooking oil is trickier.
:39:36. > :39:41.If it is vegetable oil it can come in, if it is animal fat, as
:39:41. > :39:47.suspected, it is a one-way trip to the incinerator. Let me just do
:39:47. > :39:54.something, OK? If the dog sits down, she is telling me it is something
:39:54. > :40:00.you can't have. Hazel is pretty sure this is animal fat. Now she
:40:00. > :40:05.needs Bindy to back up her suspicions. I can only go by what
:40:05. > :40:09.the dog says, she is telling me it is something you should not have.
:40:09. > :40:19.This elderly lady claims she is only carrying dried apricots. Bindy
:40:19. > :40:27.
:40:27. > :40:36.disagrees. It is but. No. I would say that is meat, no meat. No.
:40:36. > :40:42.It definitely smells like she's. No cheese. That is lunch down the
:40:42. > :40:52.tube! She wants to hang on to what she has, but Bindy's handler is
:40:52. > :40:54.
:40:54. > :40:59.quite clear. Move back. Our border force officers seized thousands of
:40:59. > :41:02.kilos of banned foods every year. Even though they do a great job
:41:02. > :41:07.against a flood of dangerous and illegal products, they can't be
:41:07. > :41:14.everywhere at once. So are determined smugglers still finding
:41:15. > :41:24.a way in? Join me later, when we go shopping. Real African ones. It is
:41:25. > :41:26.
:41:26. > :41:31.Once again, I'm talking about food poisoning from my food laboratory,
:41:31. > :41:38.and how it affects your body. I have another terrible story to tell
:41:38. > :41:43.you and a few tips to make sure you don't become another victim.
:41:43. > :41:48.This is the story of Carol Stabb from Exeter. She is a housewife,
:41:48. > :41:53.she has been happily married for 34 years. It says, according to our
:41:53. > :41:58.files, she was active in fine health -- active and in fine health
:41:58. > :42:03.until they went out for lunch. An innocent lunch date that we change
:42:04. > :42:10.our lives forever. I said, where will we go for lunch? We will go to
:42:10. > :42:15.a restaurant. We went off quite happily. I had a panini with tomato,
:42:15. > :42:20.ham and cheese. My husband had something different. For the next
:42:20. > :42:24.12 hours, everything seemed fine. At about 3am on the Saturday I
:42:24. > :42:28.would with a really bad stomach ache and I thought, why have I got
:42:28. > :42:34.that? I've not eaten anything different apart from the panini,
:42:34. > :42:38.that I know of. Within hours, I started the diarrhoea. When the
:42:38. > :42:42.diarrhoea showed little signs of ending, her doctor sent her to
:42:42. > :42:49.hospital for tests. My doctor phoned and said, we have had
:42:49. > :42:54.reports from the hospital, it looks as though it is E-coli. E-coli is
:42:54. > :42:59.usually connected with meet such as undercooked burgers, but Carol
:42:59. > :43:04.hadn't eaten any meat. It can also contaminate the soil so vegetables
:43:04. > :43:10.are also carriers. Bean sprouts, potatoes and leeks have all been
:43:10. > :43:15.causes of major outbreaks of E-coli. The E-coli bacteria multiply in the
:43:15. > :43:18.bar all. It produces a toxin that seeps into the bloodstream, where
:43:18. > :43:25.it attaches itself to white blood cells. It travels to the kidneys
:43:25. > :43:30.where, in extreme cases, it can cause kidney failure. I had to have
:43:30. > :43:39.10 sessions of plasma exchange. That is when I started to realise
:43:39. > :43:44.how ill I was. 25 of those bags a day, I had them for 10 days. As
:43:44. > :43:48.soon as those finished I had four hours of dialysis. Dialysis is
:43:48. > :43:53.life-saving treatment. We give it to patients with acute kidney
:43:53. > :43:57.injury, who have complete kidney failure, otherwise they will dive.
:43:57. > :44:01.When I saw her in intensive care one time, she looked so bad I did
:44:01. > :44:09.not think she would pull through. And we are like bookends, we come
:44:09. > :44:15.as a pair. I've felt pretty useless not being able to help her. And
:44:15. > :44:20.very, very worried. 10 months on and the dialysis has ended, but
:44:20. > :44:27.Carol has lost 80% of her kidney function and regularly suffers
:44:27. > :44:32.dizzy spells. If I tried to walk too quickly I'll lose my balance.
:44:32. > :44:35.If I tried to lift, I easily fall over. It has been a tough time for
:44:35. > :44:40.Carol and she does not know for sure that the E-coli came from that
:44:40. > :44:45.sandwich. It could have been an unwashed tomato, or it could have
:44:45. > :44:52.been somebody using the same chopping board to chop meat and
:44:52. > :44:58.then vegetables. It is as simple as that. Just a little bit of kitchen
:44:58. > :45:03.hygiene would have saved this. can use just that to save yourself
:45:03. > :45:06.from a fake white carols. Slice of any part of a vegetable which is
:45:06. > :45:16.muddy and discarded. Wash the rest of the vegetables thoroughly and
:45:16. > :45:18.
:45:18. > :45:26.We are back with Russell in rye Gateshead he is about to revisit
:45:26. > :45:32.the Taj Balti House. I sent them a letter to lay down the law. --
:45:32. > :45:36.Reigate. There was some things that needed immediate attention. All the
:45:36. > :45:43.food debris, I can't do my inspection without getting greasy.
:45:43. > :45:48.Where is that, the spray? We have run out. You're not the first
:45:48. > :45:53.person to tell me that. I'm hoping for a big improvement. Two weeks
:45:53. > :45:58.ago he found a poorly run and filthy kitchen and gave them a
:45:58. > :46:07.rating of one out of five. Now, he has found the manager front of
:46:07. > :46:14.house. What will he find in the kitchen? That does look a lot
:46:14. > :46:19.better. Thank you. The smile says it all as Ross sull powers through
:46:19. > :46:26.his list -- Russell powers through his list. You have a good
:46:26. > :46:33.separation between cooked and raw. Look at that! Lovely! Sanitiser?
:46:33. > :46:39.Where is that? They have got the sanitiser. But have they got rid of
:46:39. > :46:46.the dirty cupboard liners? Lovely. The filthy door has been repainted,
:46:46. > :46:51.but Russell will have his socks blown rate off? Is this a new
:46:51. > :46:57.fridge. It has been cleaned. We are going to get a double one. It is
:46:57. > :47:04.�500. Lovely. Let's see what the temperature is. 2.6. That is good.
:47:04. > :47:07.You have done that a treat. Lovely. The keening is clinical and it has
:47:07. > :47:13.been transformed. But are they filling in the book that records
:47:13. > :47:18.the good work and ensures that it continues? Has anyone learned how
:47:18. > :47:21.to do paperwork? Everything seems to be fine. You're doing this
:47:21. > :47:27.aren't you? You're doing temperature monitoring. That is
:47:28. > :47:31.good. Just in summary, vastly improved. A lot cleaner. I know it
:47:31. > :47:40.is a lot of effort that has gone into it. These things don't come
:47:40. > :47:44.easily, but it feels so much betteren - ebetter than it did.
:47:44. > :47:52.With regards to your rating score. You can Aly for a rescore. Then
:47:52. > :47:58.there has to be a -- you can apply for a rescore and then there must
:47:58. > :48:03.be a three month gap and then I can can examine it again. It may go up
:48:03. > :48:09.to three or four. It depends on what we find on the night. They
:48:09. > :48:14.have put a lot of effort into that. He is determined to get it improved
:48:14. > :48:18.and seeps to have a fair bit of nous. I think he is capable of
:48:18. > :48:22.doing it. I have done as much as I can. The man is happy now. That is
:48:22. > :48:27.all I can say. They smile more when you visit like that. On the first
:48:27. > :48:31.one, they always look worried, they know they're in the wrong and
:48:31. > :48:41.probably ashamed of it. You go around like that, they have taken
:48:41. > :48:47.pride in it and worked hard. It is nice to see, yeah. I'm on the trail
:48:47. > :48:53.after illegally imported food. First, I visited Felixstowe docks
:48:53. > :48:58.to see how legal imports are checked to keep us safe. Then we
:48:58. > :49:03.met the border force officers and Bindy the dog at Gatwick Airport.
:49:03. > :49:10.They stop and confiscate illegal food stuffs from outside the UK.
:49:10. > :49:14.But the final part of my journaly has brought me closer to home. --
:49:14. > :49:23.journey. This is South London. The woman in front of us is an
:49:23. > :49:30.undercover reporter investigating the sale of illegal meat. We have
:49:30. > :49:35.been tipped off we can buy African bush meat - wild animals brought in
:49:35. > :49:39.illegally from this and other butchers in London. This practice
:49:39. > :49:49.is prohibited. I have invited a forensic vet to watch the footage
:49:49. > :49:56.
:49:56. > :50:02.What is of interest it has the hair and skin on it. If that was in a
:50:02. > :50:08.regular slaughter house, that is taken off. You can't sell meat with
:50:09. > :50:18.hair on. He claims it is from Africa. The reporter said she wants
:50:19. > :50:45.
:50:45. > :50:55.The butcher seems keen to tell the reporter how he claims the meat has
:50:55. > :51:02.
:51:02. > :51:06.That mechanism he described, the Africa/France/UK path way is a well
:51:06. > :51:10.known path way for bush meat. People in the public wouldn't be
:51:10. > :51:20.aware of the path way. That is not common knowledge. It is interesting
:51:20. > :51:26.
:51:26. > :51:30.What he is describing is smuggling. The path way he describes is
:51:30. > :51:35.smuggling, if what he is saying is true. David has changed into a
:51:35. > :51:41.hazard suit and mask to protect himself from any infection the meat
:51:41. > :51:50.may have. He already thinks the meat is illegal, because it is sold
:51:50. > :51:57.with the skin on and the spinal cord has not been remove. It should
:51:57. > :52:02.be removed to guard against BSEE This is the head and the neck and
:52:02. > :52:06.this is the top of the neck. Then, if you want to join them together,
:52:06. > :52:11.this is the right foreleg and that is the neck sm this is how they
:52:11. > :52:18.were joined. I think some of the hair on a sample provided many to
:52:18. > :52:25.me and I was unable to identify it, because I think there is some sort
:52:25. > :52:31.of smoking appears to have, there is soot or smoke. This has been
:52:31. > :52:37.burned. It hasn't been cooked. But it has been applied. It could be a
:52:37. > :52:44.smoky, an Africa delicacy where a sheep or goat is blow-torched to
:52:44. > :52:49.enhance the flavour. The meat will have to go for DMA -- DNA testing.
:52:49. > :52:55.But I'm keen to find out where he thinks the animal may have come
:52:55. > :52:59.from. You have put those samples together with the evidence of the
:52:59. > :53:04.footage and the the way the man was describing, what do you think about
:53:04. > :53:11.the origin of this meat? It appears to be that the origin is not within
:53:11. > :53:16.the UK. It scares me you can source this so easily. What are we talking
:53:16. > :53:21.about in terms of the risks of bringing that meat into the UK?
:53:21. > :53:25.There is a few disease that we don't already have in the UK. If
:53:25. > :53:30.you go back to 2001, there was a foot-and-mouth outbreak. That
:53:30. > :53:34.affected only livestock. It affected people too. That is a
:53:34. > :53:40.recent example. That is how devastating it can be. Seeing that
:53:40. > :53:45.meat being soldz like that, what did it do to you? We have a path
:53:45. > :53:52.way from Africa into the UK and we have people that will sell and buy
:53:52. > :53:57.this stuff. It is not a height thetical risk, it is a --
:53:57. > :54:05.hypothetical risk, its is a real risk. Our destiny tests say the
:54:05. > :54:12.meat is -- our DNA test say the meat is from a sheep. It is either
:54:12. > :54:16.from Africa or a sheep from the UK which has had the smoking treatment.
:54:16. > :54:23.Both are illegal. We asked the shop assistant if the meat was from
:54:23. > :54:27.Africa, as he claimed. He said he was joking. The Food Standards
:54:27. > :54:32.Agency said they have supported a number of local authorities in
:54:32. > :54:38.successfully tackling the illegal meat trade. They anded that
:54:38. > :54:43.although most bugs in food can be killed by cooking, illegally
:54:43. > :54:50.imported food should not be eaten, because it could pose a danger to
:54:50. > :54:56.health. In the UK we take safety safely and we carry out stringent
:54:56. > :55:03.checks. But there is still an active market in illegal meat that
:55:03. > :55:08.could threaten the safety of us and our livestock. Back in Cardiff and
:55:08. > :55:12.last time Gillian visited the bakery, she found that many of the
:55:12. > :55:22.hygiene certificates on the wall were in fact for people who no
:55:22. > :55:29.
:55:29. > :55:34.longer work there. So he is gone? They caused the rating to drop to a
:55:34. > :55:44.zero. It is five week later and she is back to finds out if everyone
:55:44. > :55:50.has completed the training she asked for. I'm happy. Everything.
:55:50. > :56:00.The orn is keen to show off a handful of new certificates. --
:56:00. > :56:08.
:56:08. > :56:14.owner. He is very proud. Level Distinction very good. And he has
:56:14. > :56:19.even bought a new butcher's outfit and he is keen she sees the
:56:19. > :56:24.receipts. For the aprons. Yes. still wants to check all the
:56:24. > :56:30.certificates now match the members of staff. I'm going to take down
:56:30. > :56:36.their details, of the names and cross reference them to the issues
:56:36. > :56:40.and the individuals that I picked up on the first inspection. And
:56:40. > :56:44.then I can check off the know notice to say it has been complied
:56:44. > :56:54.with. The owner is confident the certificates will match up and he
:56:54. > :56:58.
:56:58. > :57:03.wants to talk about that zero On 23rdz January you can apply for
:57:03. > :57:07.a -- 23rd January you can apply for a restore. Provided I come back in
:57:07. > :57:17.January and I can see you are working to this document and
:57:17. > :57:18.
:57:18. > :57:28.filling in your records. And everything is in place. I'm happy,
:57:28. > :57:30.
:57:30. > :57:34.I thought it was better than I was expecting. At the moment he is a
:57:34. > :57:39.zero rated premises. In theory he could go up to a five. There is
:57:40. > :57:48.nothing to say he couldn't. I don't know, it depends what I find in
:57:48. > :57:52.January. So bear in mind there may be certificates on the wall, but
:57:52. > :57:55.they may have nothing to do with the people handling the food.
:57:55. > :57:59.if you're concerned about what you are going to eat, ask. Because that
:57:59. > :58:06.way, you will get more information. That is it for this week. We are
:58:06. > :58:12.off. You have had your chips. Clips? It is a food-related thing.
:58:12. > :58:18.But we were talk about meat. Next week are restaurant workers
:58:18. > :58:23.sleeping on the the job. This is a food preparation area, you have
:58:23. > :58:29.dirty clothes in a room leading to a room where food is handled and
:58:29. > :58:33.prepared. And Mary finds that the DIY repair Naas could be a disaster.