0:00:02 > 0:00:04Are you feeling hungry? Well, here's a nasty fact to chew on -
0:00:04 > 0:00:07every week nearly 20,000 people get food poisoning.
0:00:07 > 0:00:09But it could be much worse.
0:00:09 > 0:00:12Yes. Luckily for us there's an army of nearly 3,000 public servants
0:00:12 > 0:00:16whose mission in life is to track down those people
0:00:16 > 0:00:17who sell us dangerous food.
0:00:17 > 0:00:22You know who you are, and so do the food inspectors.
0:00:25 > 0:00:29Over this series, we're out on the road with the food inspectors.
0:00:29 > 0:00:32So you need to get your act together.
0:00:32 > 0:00:35They discover the places where no-one seems to know what they're doing...
0:00:35 > 0:00:38You can't have a rabbit where you're preparing food.
0:00:38 > 0:00:41You need to take the rabbit out now. Take the rabbit out now.
0:00:41 > 0:00:45And we discover the visitors that no restaurant ever wants to meet.
0:00:45 > 0:00:49We have so many live cockroaches in the preparation area.
0:00:49 > 0:00:51What are you playing at?!
0:00:51 > 0:00:54I reveal the truth about the hidden world of food crime
0:00:54 > 0:00:56that could put you in danger.
0:00:56 > 0:01:00- What he's describing there is smuggling.- It's a time bomb waiting to go off.
0:01:00 > 0:01:04And I found out how some of the country's biggest food manufacturers
0:01:04 > 0:01:05keep us safe.
0:01:05 > 0:01:08This doesn't look like a kitchen, this looks like a science lab.
0:01:22 > 0:01:23This week,
0:01:23 > 0:01:28are workers sleeping in kitchens and breaking hygiene rules?
0:01:28 > 0:01:29We've got a mattress there...
0:01:29 > 0:01:32You've got dirty clothes, people carrying out their ablutions here.
0:01:32 > 0:01:37In Enfield, Mary finds the DIY repair that could be a safety risk.
0:01:37 > 0:01:42You can't have cardboard or paper in the extraction filter.
0:01:42 > 0:01:45That could result in a fire.
0:01:45 > 0:01:50And I drop in on a man whose fridge hides a dark secret.
0:01:50 > 0:01:52It's like an old person's heel.
0:01:52 > 0:01:53Ew!
0:01:56 > 0:02:00If you go to your doctor's, you hope they know exactly what they're doing.
0:02:00 > 0:02:03Exactly the same with a chef or a cook.
0:02:03 > 0:02:06And if they don't know about hygiene in the kitchen,
0:02:06 > 0:02:09the chances are the meal you've just enjoyed
0:02:09 > 0:02:11could be a memory for the wrong reasons.
0:02:13 > 0:02:18Cardiff - there are some 2,500 food outlets here
0:02:18 > 0:02:21and they've all got to be checked out by the food inspectors.
0:02:21 > 0:02:24Today we're out on the road with 26-year-old food inspector Mark Lee.
0:02:24 > 0:02:26He's only been in the job for two years,
0:02:26 > 0:02:29but he's already a force to be reckoned with.
0:02:29 > 0:02:32OK, we're going to a sandwich shop today.
0:02:32 > 0:02:36I haven't been there before, nor has the authority,
0:02:36 > 0:02:40so it hasn't actually undergone inspection by Cardiff yet.
0:02:40 > 0:02:44So I'm not really sure what we're going to find.
0:02:44 > 0:02:46Well, this is it -
0:02:46 > 0:02:49the Salad Bar, owned by father and son team
0:02:49 > 0:02:51Alberto and Alex.
0:02:51 > 0:02:53The kind of place you'd pop in for a sandwich.
0:02:53 > 0:02:57Innocent enough, you might think, but as we learned earlier in the series,
0:02:57 > 0:03:00they can be a nesting place for bad bacteria.
0:03:00 > 0:03:04How the ingredients are kept is incredibly important.
0:03:04 > 0:03:08In regard to when you open things, say packs of ham, things like that,
0:03:08 > 0:03:11- how many days would you keep it for? - No more than three days.
0:03:11 > 0:03:14Within three days. I'm happy with that.
0:03:14 > 0:03:17How do you make sure it's not kept longer than three days?
0:03:17 > 0:03:21Well, we check everything here. I work six days a week with my father.
0:03:21 > 0:03:24- So you're always here. You know when you did it.- Always here.
0:03:24 > 0:03:26Satisfied with Alex's storage times for ingredients,
0:03:26 > 0:03:29next is one of the most important questions
0:03:29 > 0:03:30the food inspectors ask -
0:03:30 > 0:03:32is the fridge cold enough?
0:03:34 > 0:03:37It's reading about 8.7, OK?
0:03:37 > 0:03:40It's not massively outside the temperature range we're looking for.
0:03:40 > 0:03:44All fridges and chillers legally need to be below eight degrees centigrade,
0:03:44 > 0:03:48but the inspectors prefer closer to five.
0:03:48 > 0:03:51Mark decides he needs to look at the storage fridge next.
0:03:52 > 0:03:55To get accurate readings, Mark probes the food.
0:03:55 > 0:03:58Anything over eight degrees isn't cold enough.
0:03:58 > 0:04:00The temperature on this fridge
0:04:00 > 0:04:01is reading high, OK?
0:04:01 > 0:04:04It's reading at 16.2.
0:04:04 > 0:04:09That isn't good news. The temperature of the fridge isn't much colder
0:04:09 > 0:04:12than the outside. There's one solution and it's going to be costly.
0:04:12 > 0:04:16I've got no confidence how long it's been out of temperature control for.
0:04:16 > 0:04:18- OK.- So what you're going to need to do,
0:04:18 > 0:04:21you're going to have to waste some of these products, OK?
0:04:21 > 0:04:24"Waste" is food inspector speak for throwing things way.
0:04:24 > 0:04:26What began as a routine inspection
0:04:26 > 0:04:30is quickly turning into a bigger problem.
0:04:30 > 0:04:32Just working out how long the product's been in there for
0:04:32 > 0:04:34and what needs to be disposed of.
0:04:34 > 0:04:39If it's to be consumed within three days, that probably poses a bit of a risk, yeah?
0:04:41 > 0:04:44Mark takes no chances.
0:04:44 > 0:04:48- Salad creams... - Bottle after jar after bottle goes straight in the bin.
0:04:48 > 0:04:50I don't like throwing food out at all.
0:04:50 > 0:04:53But it's just one of those things, unfortunately.
0:04:53 > 0:04:55We've got to deal with the risk there.
0:04:55 > 0:04:57At the end of the day you don't like doing it.
0:04:57 > 0:04:59It's just to protect public health.
0:04:59 > 0:05:03This lot has cost Alex and his dad around £50,
0:05:03 > 0:05:08so an expensive lesson from the food inspector, but a small price to pay
0:05:08 > 0:05:10for keeping the people of Cardiff safe.
0:05:10 > 0:05:12And we'll be back with Mark later
0:05:12 > 0:05:16to see if Alex manages to keep everything cool
0:05:16 > 0:05:17at the Salad Bar.
0:05:22 > 0:05:24Food business is big business,
0:05:24 > 0:05:28and it can attract people who cut corners,
0:05:28 > 0:05:32which can put you and your family and anyone who eats these foods
0:05:32 > 0:05:35at serious risk of illness.
0:05:38 > 0:05:41Tonight I'm investigating beds in restaurants -
0:05:41 > 0:05:45the alarming practice of workers sleeping in kitchens.
0:05:45 > 0:05:46It's a human problem
0:05:46 > 0:05:50and a hygiene problem that could make our food dangerous to eat.
0:05:50 > 0:05:52We're on the streets of Newham, East London,
0:05:52 > 0:05:55with food hygiene officer Matt Collins.
0:05:55 > 0:05:58Today he's on the hunt for food outlets breaking the rules.
0:05:58 > 0:06:01I'll give them about two seconds then start poking around.
0:06:03 > 0:06:04For the first time last year,
0:06:04 > 0:06:07nine councils were given a total of nearly £2 million by the government
0:06:07 > 0:06:10to tackle migrants living in illegal accommodation -
0:06:10 > 0:06:12what's called "beds in sheds".
0:06:12 > 0:06:16The council's also looking for beds in restaurants.
0:06:18 > 0:06:20A bed, there was a fold-up-bed, in the shop.
0:06:20 > 0:06:25Matt Collins has found 12 cases of people living in kitchens
0:06:25 > 0:06:27in the last three years.
0:06:27 > 0:06:31So you're in and out of premises on a daily basis. That's your job.
0:06:31 > 0:06:33That's my day job, yeah.
0:06:33 > 0:06:37Does it worry you when you see accommodation and kitchens
0:06:37 > 0:06:40- right next to each other? - I think it's very worrying.
0:06:40 > 0:06:43It's totally unacceptable. The people that are managing the business
0:06:43 > 0:06:46are...are not professional in their outlook.
0:06:46 > 0:06:50Nobody that was professional would have somebody living in the back of their chicken shop.
0:06:50 > 0:06:55Jenny Morris is from the Chartered Institute for Environmental Health
0:06:55 > 0:06:58and was responsible for food hygiene at London 2012.
0:06:58 > 0:07:02She says anyone sleeping in a kitchen presents a clear health risk to the customer.
0:07:02 > 0:07:06For the record, this kitchen is perfectly legal in every way.
0:07:08 > 0:07:10The problem with buying food
0:07:10 > 0:07:12from restaurants where people live in kitchens
0:07:12 > 0:07:15are that the chances are much greater
0:07:15 > 0:07:18you will get things in the food that you don't want.
0:07:18 > 0:07:22That might be physical things. It might be bits of hair,
0:07:22 > 0:07:26it might be bits of nails or it might be the bugs that you can't see.
0:07:26 > 0:07:30Bugs like...
0:07:30 > 0:07:33This is a bacteria that usually lives harmlessly
0:07:33 > 0:07:34on our skin and in our noses.
0:07:34 > 0:07:36But it can contaminate food
0:07:36 > 0:07:39if people are living or sleeping in kitchens...
0:07:41 > 0:07:46..from their skin or from washing in sinks designed for food preparation.
0:07:48 > 0:07:51The results can be fairly spectacular.
0:07:51 > 0:07:56If you are unfortunate enough to eat food that has this bug in it,
0:07:56 > 0:08:00you may be ill before you leave the restaurant if it's a sit-down.
0:08:00 > 0:08:04It can be projectile vomiting within a couple of hours.
0:08:06 > 0:08:09Matt Collins usually acts on information from food inspector colleagues,
0:08:09 > 0:08:14who think they've seen objects that shouldn't be there during routine inspections.
0:08:14 > 0:08:17Things like dirty clothes or toiletries.
0:08:17 > 0:08:20I'm following Matt on patrol for the day.
0:08:20 > 0:08:24From Newham Council. I'm a food safety officer. Can I come through?
0:08:24 > 0:08:27Is there a bed or some accommodation in the back of the shop?
0:08:27 > 0:08:28Who's in charge?
0:08:28 > 0:08:30Who's running the shop today?
0:08:30 > 0:08:34- Nothing at all? Have you got a basement?- Yeah.- Can I look in the basement?
0:08:35 > 0:08:38The first three are as clean as the proverbial whistle.
0:08:38 > 0:08:41Now we're on our fourth, once again acting on info
0:08:41 > 0:08:44that a colleague has seen "unusual" items.
0:08:46 > 0:08:48We've had a referral from a council department
0:08:48 > 0:08:51that somebody's sleeping in the basement of this shop.
0:08:51 > 0:08:55We need to go and have a look, see if there's any problem with food hygiene
0:08:55 > 0:08:58or means of escape in case of fire, health and safety, whatever.
0:08:58 > 0:09:00- So that's what we're doing today. - Let's check it out.- OK.
0:09:02 > 0:09:04Of course, it's just a tip-off.
0:09:04 > 0:09:06It could amount to nothing.
0:09:06 > 0:09:10My name's Matthew Collins, I'm a food hygiene officer from Newham Council.
0:09:10 > 0:09:13- This is my colleague. - I'm an enforcement officer.
0:09:13 > 0:09:16I'm here today because I've had a referral from one of my colleagues
0:09:16 > 0:09:20that there's somebody sleeping in the basement...sorry, in the back room
0:09:20 > 0:09:23of the restaurant here, so I need to come and have a look.
0:09:23 > 0:09:25Once he's in the back of the shop,
0:09:25 > 0:09:29Matt is clearly not happy with the state of the place.
0:09:29 > 0:09:31Nice quantity of flies!
0:09:31 > 0:09:33This... I'm not very happy with this at all, actually.
0:09:33 > 0:09:36Straight away, Matt's on the case.
0:09:36 > 0:09:41In the back of the shop it's an interesting mix of, er,
0:09:41 > 0:09:43living area. We've got bicycles,
0:09:43 > 0:09:47a sewing machine and we've got a load of rubbish as well.
0:09:47 > 0:09:49Excuse me?
0:09:51 > 0:09:53It's the room at the back here.
0:09:54 > 0:09:57The key to the door at the back there, I'd like that key, please,
0:09:57 > 0:10:01- because we want to get inside that room. Can you get me that key, please?- Yeah, yeah.- Thank you.
0:10:03 > 0:10:06The man says it's an office and that his manager has the key,
0:10:06 > 0:10:10but locked rooms get Matt Collins twitchy.
0:10:10 > 0:10:14While we wait for the key, it seems like a good time for some basic food hygiene training.
0:10:14 > 0:10:16This shouldn't be stacked here.
0:10:16 > 0:10:20Rubbish should be kept separate - because it's dirty, clearly -
0:10:20 > 0:10:24from anything to do with food storage and food preparation.
0:10:24 > 0:10:28Your initial impressions, then, as you come through from the shop front into these areas.
0:10:28 > 0:10:31As we move back into the area of the shop,
0:10:31 > 0:10:36my impressions have been that there's an unpleasant odour
0:10:36 > 0:10:38of decaying food waste.
0:10:38 > 0:10:41There's also bits and pieces. There's a couple of bicycles at the back.
0:10:41 > 0:10:43Why have bicycles at the back of a chicken shop?
0:10:43 > 0:10:48A sewing machine. There's a shower and there's a room locked at the back, which is where we believe...
0:10:48 > 0:10:51That's interesting right there. Look at that.
0:10:51 > 0:10:52Yeah, indeed.
0:10:52 > 0:10:56There could be a genuine reason why people need a toothbrush and toothpaste at work.
0:10:56 > 0:11:00They might just be keen on dental hygiene. But they're all indicators
0:11:00 > 0:11:05that the back of this shop is being used for something rather different from just food hygiene.
0:11:05 > 0:11:08They're clues, though, rather than a smoking gun, aren't they?
0:11:08 > 0:11:11- Indeed, yeah.- We haven't found a bed here yet.
0:11:11 > 0:11:13No, but we're interested in that back room.
0:11:13 > 0:11:15That's the room we're interested in.
0:11:15 > 0:11:19Join me later when the key is found and all is revealed.
0:11:26 > 0:11:31It's estimated that there are over a million cases of food poisoning
0:11:31 > 0:11:33every year in the UK
0:11:33 > 0:11:37and almost half of these are the result of some dodgy cooking
0:11:37 > 0:11:38by family and friends.
0:11:38 > 0:11:41So are you a dining disaster waiting to happen?
0:11:41 > 0:11:43Well, I hope not, and to make sure,
0:11:43 > 0:11:47we'll be visiting a kitchen, home, workplace near you,
0:11:47 > 0:11:50and we'll be giving you some very useful cooking tips,
0:11:50 > 0:11:54because I'll be bringing our very own food inspector, Ben Milligan.
0:12:00 > 0:12:03Now, roast lamb. It's a British favourite.
0:12:03 > 0:12:07We spent £607 million on lamb last year.
0:12:07 > 0:12:12Served with all the trimmings, what could be better than a Sunday roast?
0:12:12 > 0:12:15And what could possibly go wrong?
0:12:16 > 0:12:19Today I'm in Brixton to see Dave and Rich.
0:12:19 > 0:12:23They're cooking roast dinner for their mates for the very first time.
0:12:23 > 0:12:25The good news is, I've got the plonk.
0:12:25 > 0:12:28The bad news is, they're on the top floor.
0:12:31 > 0:12:32THEY CHEER
0:12:32 > 0:12:34The party's already in full swing.
0:12:34 > 0:12:37In his spare time, Dave's a stand-up comedian.
0:12:37 > 0:12:40So will this meal be a comedy of errors
0:12:40 > 0:12:45or will his debut in the kitchen bring the house down?
0:12:45 > 0:12:47Well, in terms of his person,
0:12:47 > 0:12:52he's always very well turned out, stylish, presents himself very well.
0:12:52 > 0:12:56So I'm hoping he'll be the same when it comes to cooking at this level.
0:12:56 > 0:12:58I hope he's got fresh stuff in tonight.
0:12:58 > 0:13:02It's a leap of faith, but I'm going to trust Dave on that one.
0:13:05 > 0:13:07- I'm here, Dave. - Oh, hello, Chris.
0:13:07 > 0:13:11Mate, I've come for dinner. Thank you very much. Here's a bottle of wine.
0:13:11 > 0:13:13- Aw, bless you! - Where can I put my coat?
0:13:13 > 0:13:15Cor, look at this lovely joint of lamb!
0:13:15 > 0:13:17Are you a good cook?
0:13:17 > 0:13:22Um, I'd like to say I'm kind of above sandwich.
0:13:22 > 0:13:24- Right.- But kind of below risotto.
0:13:24 > 0:13:27Right, OK. Well, that sounds acceptable.
0:13:27 > 0:13:29We are here to make sure you cook this
0:13:29 > 0:13:32and the rest of your roast dinner very, very safely.
0:13:32 > 0:13:35So I've got a bit of a surprise for you. Ben?
0:13:38 > 0:13:42ZAPPING AND DRAMATIC MUSIC
0:13:42 > 0:13:45I've brought along my food inspector
0:13:45 > 0:13:49to make sure that every step is correctly taken
0:13:49 > 0:13:51and you don't poison your guests.
0:13:51 > 0:13:53Are you ready for this?
0:13:53 > 0:13:55It's a little bit scary.
0:13:55 > 0:13:58It should be. He is very scary.
0:14:01 > 0:14:06What are the concerns with a piece of lamb that we should be thinking about?
0:14:06 > 0:14:11What you should really do is treat raw meat as contaminated.
0:14:11 > 0:14:13Should you wash meat?
0:14:13 > 0:14:17If you wash it, there's a potential to splash the bacteria about the kitchen.
0:14:17 > 0:14:21The main thing is to cook this properly to kill any bacteria that might be on it.
0:14:21 > 0:14:24So 220 for two and a half hours, right?
0:14:24 > 0:14:26Say goodbye to your lamb.
0:14:26 > 0:14:27And in it goes.
0:14:31 > 0:14:33So, what do we need to know about cooking lamb?
0:14:33 > 0:14:37Well, like beef, e-coli can get on its surface.
0:14:37 > 0:14:43That's because e-coli is often in animals' guts and this can get onto the meat during slaughter.
0:14:43 > 0:14:49So rule number one is to properly seal the outside of the meat at high heat to kill any bacteria.
0:14:49 > 0:14:54Then it's OK to serve pink, although food inspectors will always advise
0:14:54 > 0:14:56that pink meat is never risk free.
0:14:56 > 0:14:59But be extra careful with rolled joints.
0:14:59 > 0:15:01Cook right through
0:15:01 > 0:15:03until the juices run clear.
0:15:03 > 0:15:04Well, that's the lamb.
0:15:04 > 0:15:08Now for the vegetable trimmings. Where are they?
0:15:08 > 0:15:10Let's have a look in the fridge.
0:15:10 > 0:15:12THEME FROM PSYCHO
0:15:16 > 0:15:18Uh-oh! The fridge is filthy.
0:15:18 > 0:15:23I think it's only fair to show Dave's guests before they eat his food.
0:15:24 > 0:15:26We've got...29th of August
0:15:26 > 0:15:28for some...
0:15:28 > 0:15:30Oh, my word!
0:15:31 > 0:15:35'Are they dead or alive? What they are is a month out of date.'
0:15:35 > 0:15:38Looking forward to tonight's dinner?
0:15:38 > 0:15:40- Eurgh!- Ew!
0:15:41 > 0:15:44It's like an old person's heel.
0:15:44 > 0:15:46'Mm, cheese.
0:15:46 > 0:15:49'Seven months out of date and still in the fridge.
0:15:49 > 0:15:52'And then there's the swamp thing in the salad bag.
0:15:52 > 0:15:56'It was pre-washed, but now it just looks prehistoric.'
0:15:56 > 0:16:01'Out of date food is bad. If it's past its use-by date,
0:16:01 > 0:16:02'chuck it in the bin.
0:16:04 > 0:16:09'The question is, are Dave's guests still looking forward to dinner?'
0:16:09 > 0:16:14I'm sure we'll probably be fine, but...it's a little bit worrying.
0:16:16 > 0:16:20'Dave's veg trimmings were bought today and haven't touched the fridge,
0:16:20 > 0:16:22'but he's not out of the woods yet.'
0:16:24 > 0:16:26Do you use this for any other things?
0:16:26 > 0:16:30Er, generally carrots and sometimes potatoes.
0:16:30 > 0:16:34- So no meats on that?- No, we've got a separate chopping board for meats.
0:16:34 > 0:16:37Which is the correct answer, isn't it?
0:16:37 > 0:16:40'But still be careful. Bacteria from the veg skin can get stuck
0:16:40 > 0:16:44'in the surface of the chopping board. Ben, time for a tip.'
0:16:45 > 0:16:46Right.
0:16:46 > 0:16:48So you take off these little bits.
0:16:48 > 0:16:52- You're just playing it back, really, to help a more level surface.- OK.
0:16:52 > 0:16:57'The trouble with veg is it can be grown in manure and, like lamb, can have e-coli.'
0:16:57 > 0:17:00How long have you got to cook vegetables to kill e-coli?
0:17:00 > 0:17:04Well, it's the same as other things, really. If it's been at 70 degrees
0:17:04 > 0:17:08- for two minutes you're likely to kill anything that's around. - Brilliant.
0:17:08 > 0:17:14'So if you do like a bit of raw veg, wash and peel thoroughly.
0:17:14 > 0:17:19'An hour later it's time to serve up a delightful roast dinner for Dave's guests.'
0:17:19 > 0:17:21Now we're talking!
0:17:26 > 0:17:28Cheers!
0:17:28 > 0:17:30Here we go,
0:17:30 > 0:17:31ladies and gents.
0:17:31 > 0:17:33ALL CHEER Sir, enjoy.
0:17:36 > 0:17:38They look quite happy, don't they?
0:17:38 > 0:17:39Yeah, he pulled it out of the bag.
0:17:39 > 0:17:41- He did. Would you eat in there?- No!
0:17:41 > 0:17:44- Why not?- Have you seen that kitchen?
0:17:44 > 0:17:46Yeah, it was pretty bad. How about that fridge, eh?
0:17:46 > 0:17:48Oh, disgusting.
0:17:48 > 0:17:52'For the record, no-one was ill after Dave's dinner.'
0:18:00 > 0:18:03We're in Enfield, North London,
0:18:03 > 0:18:07and with the food inspectors tag team, Claire and Mary.
0:18:07 > 0:18:11Over the last few weeks we've been with them every step of the way.
0:18:11 > 0:18:15They found the tips no waiter wants left behind.
0:18:15 > 0:18:17We've got droppings on this one.
0:18:17 > 0:18:19Eurgh!
0:18:19 > 0:18:21A grisly discovery out back...
0:18:21 > 0:18:24- Is that just leaves? - I'm not sure.
0:18:24 > 0:18:28..and an unexpected guest who wasn't coming to dinner.
0:18:28 > 0:18:29Claire, I've seen a rabbit.
0:18:29 > 0:18:30SHE LAUGHS
0:18:30 > 0:18:32Now they're about to do a spot check
0:18:32 > 0:18:37on a takeaway they last inspected 18 months ago.
0:18:37 > 0:18:42Then it was awarded a very solid four out of five hygiene rating.
0:18:44 > 0:18:48Hello, there. From Enfield Council environmental health.
0:18:48 > 0:18:50We've come to do your food hygiene inspection.
0:18:50 > 0:18:52Just a routine inspection tonight.
0:18:52 > 0:18:56Have they managed to keep up those high standards?
0:19:01 > 0:19:03The cleaning behind there is appalling.
0:19:03 > 0:19:05Mm, it is out here.
0:19:05 > 0:19:07Grains of rice all over the floor too.
0:19:07 > 0:19:09Claire, look.
0:19:09 > 0:19:11Your cleaning is very poor here.
0:19:11 > 0:19:15- I always...- No.- ..clean it every night.- No, you're not cleaning that every night.
0:19:15 > 0:19:18This isn't just one day's worth of dirt.
0:19:18 > 0:19:22You might be sweeping, maybe, but no, this is longer than that.
0:19:22 > 0:19:27A dirty kitchen can be an inviting source of food for unwanted visitors
0:19:27 > 0:19:28like rats and mice.
0:19:28 > 0:19:33No sign of those here, but Claire and Mary are far from through with their inspection.
0:19:35 > 0:19:37Something smells round here.
0:19:37 > 0:19:39Everything's very greasy here.
0:19:40 > 0:19:44And look at how dirty those cloths are.
0:19:44 > 0:19:49On top of the dirt, Mary finds evidence of a clear fire risk.
0:19:49 > 0:19:54You can't have cardboard or paper in the extraction filter.
0:19:54 > 0:19:59That is dangerous and that could result in a fire.
0:19:59 > 0:20:04So you shouldn't have paper, because the idea of this
0:20:04 > 0:20:08is to stop grease going up and smells
0:20:08 > 0:20:12and it's not safe to have paper up there.
0:20:12 > 0:20:16Moving on, Claire is keen to check what is known in the trade
0:20:16 > 0:20:20as contact points - things you touch, to you and me.
0:20:20 > 0:20:25The theory being, if they're dirty, then hands will be dirty when they touch the food.
0:20:25 > 0:20:28And also your tap handles.
0:20:28 > 0:20:31The tap handle is very sticky. Can you feel it?
0:20:31 > 0:20:35It feels all sticky. Because you're touching that, and if you come with me I'll show you.
0:20:35 > 0:20:39I've just got that from inside here. In here is dirty.
0:20:39 > 0:20:42But I always just do...
0:20:42 > 0:20:45That's right, but this is where people touch,
0:20:45 > 0:20:48and their hands are dirty, so you need to clean inside those areas.
0:20:48 > 0:20:51Mary thinks it's time for a few questions.
0:20:51 > 0:20:53How would they clean the surface?
0:20:53 > 0:20:56We use the paper...
0:20:56 > 0:20:57Anything else?
0:20:57 > 0:20:59And we've got, um...Mr...
0:20:59 > 0:21:01- Muscle.- Right.
0:21:04 > 0:21:06- This doesn't work. - That spray's no good.
0:21:06 > 0:21:10You do not have any antibacterial spray.
0:21:10 > 0:21:13- Can you get someone to go and get some now?- Yeah, yeah.
0:21:13 > 0:21:15This is by no means the worst kitchen
0:21:15 > 0:21:18Claire and Mary have seen,
0:21:18 > 0:21:22but a series of small issues are adding up into a bigger problem.
0:21:22 > 0:21:24Next up, the fridge.
0:21:24 > 0:21:26It's some kind of sauce.
0:21:26 > 0:21:31The issue with that is that the spoon is actually inside, touching the food,
0:21:31 > 0:21:35so obviously you can see that the hand contact surfaces are dirty,
0:21:35 > 0:21:40so if hands aren't clean, hands are going on that and in contact with the food,
0:21:40 > 0:21:43so obviously there's a contamination issue there.
0:21:43 > 0:21:46So food in here should be covered to avoid contamination.
0:21:46 > 0:21:50And this is leaking, so it's actually...water's dripping into food as well.
0:21:50 > 0:21:52So there's a problem there.
0:21:54 > 0:21:58OK, so the fridge doesn't get top marks either.
0:21:58 > 0:22:01The owner knows that the food inspectors set high standards
0:22:01 > 0:22:03and that these visits are very important.
0:22:03 > 0:22:06She wants to do her very best to improve.
0:22:08 > 0:22:11I clean every day, but she's still not happy.
0:22:13 > 0:22:17Because do you know why? When you cook the smoke go everywhere.
0:22:17 > 0:22:21Then you can't say everything is not oily, yeah?
0:22:23 > 0:22:26If they check properly,
0:22:26 > 0:22:29it's safe for customer.
0:22:29 > 0:22:33Inspection over, and it's time for Claire and Mary's verdict.
0:22:33 > 0:22:38Restaurant owners of a nervous disposition may like to cover your ears.
0:22:38 > 0:22:41I came to do the last inspection.
0:22:41 > 0:22:44You ended up getting a food hygiene rating of four.
0:22:44 > 0:22:48Restaurants are given a food hygiene rating
0:22:48 > 0:22:51from zero to five, five being the best.
0:22:51 > 0:22:55Depending on the inspection, this rating can go down as well as up.
0:22:55 > 0:22:59Because of what we've seen today,
0:22:59 > 0:23:03we're going to ask you to take that down, yeah?
0:23:03 > 0:23:06- Take that away.- OK.- You're going to be a lot less than four.
0:23:06 > 0:23:08I was very disappointed.
0:23:08 > 0:23:13I did the last inspection 18 months ago and gave it a four rating,
0:23:13 > 0:23:15which is very good.
0:23:15 > 0:23:18There were dirty cloths
0:23:18 > 0:23:21on nearly every surface.
0:23:21 > 0:23:23The cleaning on the floors
0:23:23 > 0:23:25was really bad.
0:23:25 > 0:23:28What is known as hand contact surfaces -
0:23:28 > 0:23:32door handles, fridge handles,
0:23:32 > 0:23:35light switches - were all dirty.
0:23:35 > 0:23:39The major problem was that the chef didn't have food hygiene training,
0:23:39 > 0:23:43so didn't appreciate the hazards. So his storage was incorrect.
0:23:43 > 0:23:47He was storing raw food next to ready-to-eat containers.
0:23:47 > 0:23:51Claire and Mary will revisit the restaurant in a few days' time
0:23:51 > 0:23:53to see if things have improved.
0:23:53 > 0:23:56We'll let you know what they find at the end of the programme.
0:24:04 > 0:24:07Back on the streets of London and we're looking at the problem
0:24:07 > 0:24:10of workers sleeping in restaurant kitchens.
0:24:10 > 0:24:13It's a very real problem.
0:24:13 > 0:24:16I think it's very worrying. I think it's totally unacceptable.
0:24:16 > 0:24:18It's also seriously unhealthy.
0:24:18 > 0:24:22It can be projectile vomiting within a couple of hours.
0:24:22 > 0:24:25I'm out on patrol with Newham Council's Matt Collins.
0:24:25 > 0:24:29My name's Matthew Collins. I'm a food hygiene officer from Newham council.
0:24:29 > 0:24:32Have you got a basement? Can I have a look?
0:24:32 > 0:24:37Earlier on, he wanted to find out if someone was living in a room at the back of this chicken restaurant,
0:24:37 > 0:24:39but the room was locked.
0:24:39 > 0:24:42I'd like that key, please, cos we want to get inside that room.
0:24:46 > 0:24:51Workers sleeping where we eat is a hygiene problem, but, more importantly, it's a human problem,
0:24:51 > 0:24:56because we're often talking about vulnerable people on low wages.
0:24:56 > 0:25:01We've spoken to two restaurant workers - nothing to do with any restaurants we've featured -
0:25:01 > 0:25:04who agreed to talk to us on the basis that we hide their identity.
0:25:05 > 0:25:09Yeah, I sleep in the restaurant when I do work in the restaurant.
0:25:09 > 0:25:11When I work, I sleep in there.
0:25:11 > 0:25:15Sometimes on the floor, sometimes on the storeroom.
0:25:17 > 0:25:21They've got nowhere to sleep, nowhere to go, nowhere to go to work.
0:25:21 > 0:25:24They are all the time in the restaurant sleeping on the floor.
0:25:24 > 0:25:25It's no good.
0:25:29 > 0:25:34Over in East London, the key for the locked room has been found.
0:25:34 > 0:25:38Previously, remember, Matt Collins had been told this was an office.
0:25:39 > 0:25:42OK, so what have we got in here?
0:25:42 > 0:25:44- We've got a mattress... - A mattress.
0:25:44 > 0:25:48- A wardrobe.- Personal effects, we've got toiletries there,
0:25:48 > 0:25:50dirty clothes in bags,
0:25:50 > 0:25:51a briefcase, a TV.
0:25:51 > 0:25:55I don't know if that's working or not, but there's a TV and some bags of clothing.
0:25:55 > 0:26:01And if you look in the drawers, various other bits and pieces, which suggest it's in use as accommodation
0:26:01 > 0:26:04rather than an area where people just rest.
0:26:04 > 0:26:07In terms of food hygiene, what's the problem with this being here?
0:26:07 > 0:26:10This is a food preparation area.
0:26:10 > 0:26:13You've got dirty clothes and people carrying out their ablutions here,
0:26:13 > 0:26:17in a room that leads directly on to a room where food is handled, stored and prepared.
0:26:17 > 0:26:20It's not an appropriate use for it.
0:26:20 > 0:26:23Just as we were about to leave, the manager turns up
0:26:23 > 0:26:27and he's keen to explain it's not what it looks like.
0:26:27 > 0:26:32This is not living accommodation or anything, it's just a little bit of storage that we've got there.
0:26:32 > 0:26:35Just some old clothes or some old furniture. That's it.
0:26:35 > 0:26:40Because... one of the guys got divorced
0:26:40 > 0:26:42so he just chucked all his rubbish in there.
0:26:42 > 0:26:45There's a mattress in there, personal effects and a wardrobe,
0:26:45 > 0:26:48which does make it look like a bedroom.
0:26:48 > 0:26:50You can see why they might think that.
0:26:50 > 0:26:52Yeah, but it's not the case.
0:26:53 > 0:26:55Let's be clear about the outcome here.
0:26:55 > 0:26:58Even though Matt Collins felt the setup at the back of this restaurant
0:26:58 > 0:27:00was inappropriate,
0:27:00 > 0:27:04no evidence was found that someone was actually living there,
0:27:04 > 0:27:06and so no further action was taken.
0:27:06 > 0:27:09But inspectors like Matt Collins are in no doubt there is a problem
0:27:09 > 0:27:12here and in other areas around the country.
0:27:14 > 0:27:17What's going to happen then? Because as long as people are trying
0:27:17 > 0:27:20to make very quick money from chicken outlets,
0:27:20 > 0:27:23you're going to find the odd mattress in the back of shops
0:27:23 > 0:27:25as management changes and it comes through again.
0:27:25 > 0:27:29You're right. We walked through one business, it was quite good at the front.
0:27:29 > 0:27:35As we walked through to the back it dropped off, and that, sadly, is an all too common story.
0:27:37 > 0:27:44What I didn't know until today was what can lurk behind the counter, what's going on behind the scenes.
0:27:44 > 0:27:49And for the employees, who have to put up with those kinds of conditions, that is miserable.
0:27:49 > 0:27:52And it also has an impact on the food you eat.
0:27:59 > 0:28:06The UK food business is worth billions of pounds, and this is production on a massive scale.
0:28:06 > 0:28:09But along with that comes huge responsibility.
0:28:09 > 0:28:13One small mistake and their reputation could be in tatters.
0:28:13 > 0:28:19We've been given exclusive behind-the-scenes access to some of the leading manufacturers in the UK,
0:28:19 > 0:28:23who have been showing us how they keep Britain save.
0:28:26 > 0:28:31Now, if you were asked to choose the UK's favourite food, I wonder what would top the menu.
0:28:31 > 0:28:35Roast beef and Yorkshire pudding? Bangers and mash? They'd be up there.
0:28:35 > 0:28:38But what if I asked you to choose Britain's favourite vegetable?
0:28:38 > 0:28:43What would take pole position in a veggie pantheon of culinary delights?
0:28:43 > 0:28:46Well, believe it or not, it could be...
0:28:46 > 0:28:48this.
0:28:48 > 0:28:51Yes, the pea. And you would not believe the care and attention
0:28:51 > 0:28:55that goes into bringing this humble green from a field like this
0:28:55 > 0:28:58on to your plate in pristine condition.
0:28:59 > 0:29:00Mmm!
0:29:01 > 0:29:05Peas - innocent little bundles of tasty happiness.
0:29:05 > 0:29:08But these nuggets of green joy have to be lovingly cared for
0:29:08 > 0:29:11if they're to reach our plates in pristine condition.
0:29:11 > 0:29:15That's why we need some very special pea people.
0:29:15 > 0:29:19Richard Hirst knows what it takes to produce the humble pea.
0:29:19 > 0:29:23Now, let me just get down to the nitty-gritty, down to the roots,
0:29:23 > 0:29:27cos I've picked up a little pod here. I picked it up about two minutes ago,
0:29:27 > 0:29:29- and you looked at me in alarm. - Yeah.- Why?
0:29:29 > 0:29:32Once the peas are out of the pod like that
0:29:32 > 0:29:34we have 150 minutes to get them frozen.
0:29:34 > 0:29:36Would there be bacteria on that?
0:29:36 > 0:29:40There can be bacteria and the process of freezing and cooking
0:29:40 > 0:29:42beforehand will kill any bacteria on there.
0:29:42 > 0:29:44So it is about the safety of the crop
0:29:44 > 0:29:48and also making sure it tastes absolutely perfect as well.
0:29:49 > 0:29:53'Getting the peas from pod to freezer is all about speed,
0:29:53 > 0:29:55'and it begins with harvesting.'
0:29:55 > 0:29:57It's a pretty impressive piece of machinery.
0:29:57 > 0:29:59Do you have to take any precautions with that?
0:29:59 > 0:30:01Yes, we've got the picking height set
0:30:01 > 0:30:05so we're not picking up any rubbish off the floor, stones, any glass.
0:30:05 > 0:30:08And also, we wash them down for two hours every day.
0:30:08 > 0:30:10Keeps any bacteria levels right down,
0:30:10 > 0:30:12reduces the risk of any contamination...
0:30:12 > 0:30:15You keep looking at your watch. When did this field start?
0:30:15 > 0:30:19- We started up 38 minutes ago. - 38 minutes ago?- Yes.
0:30:19 > 0:30:21By my calculations, 12 minutes before you're off to the freezer?
0:30:21 > 0:30:23- That's correct, yes.- 12 minutes?
0:30:23 > 0:30:25- 12 minutes, before that load leaves. - I'll leave you to it...
0:30:25 > 0:30:27- OK, jolly good...- See you later.
0:30:31 > 0:30:34'With the food safety clock ticking in the race against bacteria,
0:30:34 > 0:30:37'there's no time to stand around and chat.'
0:30:37 > 0:30:42# A little less conversation and a little more action please
0:30:42 > 0:30:46# All this aggravation ain't satisfactionin' me
0:30:46 > 0:30:48# A little more bite and a little less bark
0:30:48 > 0:30:51# A little less fight and a little more spark... #
0:30:51 > 0:30:53It's going to be very tight, this one.
0:30:53 > 0:30:55'Once back at the factory,
0:30:55 > 0:30:58'there's just 50 minutes for the peas to be sorted
0:30:58 > 0:31:00'before they need to be frozen.
0:31:02 > 0:31:04'The first machine removes anything that isn't a pea,
0:31:04 > 0:31:07'such as stones, snails and stalks.
0:31:07 > 0:31:10'They then go through a clever colour sorting machine, which rejects
0:31:10 > 0:31:14'any remaining objects that aren't the luscious green we all love.
0:31:14 > 0:31:17'With the clock running down, it's time to get a sweat on.'
0:31:17 > 0:31:22It is hot and it is steamy in here. This is the blanching process.
0:31:22 > 0:31:24What are we doing here?
0:31:24 > 0:31:26We're killing the microbial life,
0:31:26 > 0:31:29things like salmonella, E coli, coliform,
0:31:29 > 0:31:32bugs that naturally occur in the soil.
0:31:32 > 0:31:35At the same time, we're killing the enzymes,
0:31:35 > 0:31:37which help preserve the integrity of the pea,
0:31:37 > 0:31:39ie, colour, texture, taste.
0:31:39 > 0:31:41- So we're making it safe and making it look good?- Yes.
0:31:41 > 0:31:44'OK, so they've been picked, sorted, blanched.
0:31:44 > 0:31:47'Now it's time to chill it all down.'
0:31:47 > 0:31:48It's cold in here. How cold?
0:31:48 > 0:31:52This room will run between minus 25 and minus 30.
0:31:52 > 0:31:54- That is cold.- Very cold.
0:31:54 > 0:31:57I see the man behind me, he's got the big, thick jackets on.
0:31:57 > 0:31:59How long would we survive in here dressed like this?
0:31:59 > 0:32:03- Er, I'd imagine about half an hour. - Right, let's do this quickly then.
0:32:03 > 0:32:06- Yes.- What does it do to the pea?
0:32:06 > 0:32:09Well, it's individually, quickly freezing each pea.
0:32:09 > 0:32:12There's air coming through it as well, which keeps them separate.
0:32:12 > 0:32:13And what we're doing is
0:32:13 > 0:32:16any grub or growth that won't have been killed, has been arrested.
0:32:16 > 0:32:19At minus 18, and there is no bug growth, so things like E coli,
0:32:19 > 0:32:21if they're there, can't grow...
0:32:22 > 0:32:25- Time to get out?- Yes.- Let's go.
0:32:25 > 0:32:31'Just 150 minutes ago, these peas were still in their pods.
0:32:31 > 0:32:35'Now they're free from any nastiness and ready to be sent packing.'
0:32:35 > 0:32:40So, here it is, the perfect plate of peas.
0:32:40 > 0:32:44I can tell you, they taste absolutely delicious.
0:32:44 > 0:32:46So the next time you're tucking in,
0:32:46 > 0:32:48just have a think about how much hard work
0:32:48 > 0:32:51goes in to getting them there on your plate.
0:32:51 > 0:32:55So, to the frozen pea growers, the manufacturers,
0:32:55 > 0:32:57we thank you for keeping our peas safe to eat,
0:32:57 > 0:33:01and please, carry on protecting Britain.
0:33:07 > 0:33:13Matt, truthfully, tell me the most disgusting kitchen you've ever seen.
0:33:13 > 0:33:17OK, when I was younger, I knew this guy, and his kitchen...
0:33:17 > 0:33:21in this kitchen, everything smelt of cheese...
0:33:21 > 0:33:24- Except the cheese.- Eurgh.- Yes.
0:33:25 > 0:33:27Fridge, worst fridge you've seen?
0:33:27 > 0:33:30Er, funnily enough, the same guy...
0:33:30 > 0:33:31- A mate?- Yes, a friend.
0:33:31 > 0:33:35And in his fridge, the crisper draw for the vegetables,
0:33:35 > 0:33:37it was like silage in there.
0:33:37 > 0:33:40Eurgh. And where was this house?
0:33:40 > 0:33:45- Funnily enough, he lived very close to me. Yes.- Mmm...
0:33:45 > 0:33:48This kitchen, this fridge, it was yours, wasn't it, mate?
0:33:50 > 0:33:51Yes, it was.
0:33:56 > 0:33:58'It's time to head back to Cardiff.
0:33:58 > 0:34:01'Mark Lee is returning to the Salad Bar.'
0:34:01 > 0:34:03Nice to see you.
0:34:04 > 0:34:07'Last week, he gave Alberto and Alex
0:34:07 > 0:34:10'their very first inspection, always a nerve-wracking experience.
0:34:10 > 0:34:15'And they had got a lot right, but some important things wrong.
0:34:15 > 0:34:18'There was one problem Mark wasn't happy about.'
0:34:18 > 0:34:22The temperature on this fridge, um, is reading high, OK?
0:34:22 > 0:34:23It's reading at 16.2.
0:34:23 > 0:34:27'The fridge was way above the legal limit of eight degrees centigrade,
0:34:27 > 0:34:29'and with prepared food,
0:34:29 > 0:34:32'that increases the chance of nasty bacteria.'
0:34:33 > 0:34:35I'm going to have to waste some of these products.
0:34:35 > 0:34:39'It's never nice to see food wasted, but this lot had to go.
0:34:39 > 0:34:43'Mark ruled that around £50 worth of ingredients should be binned.'
0:34:43 > 0:34:46The mayos. That's mayo, isn't it?
0:34:46 > 0:34:49'So, it's a tense moment today for Alex,
0:34:49 > 0:34:51'as Mark reinspects the fridge.'
0:34:51 > 0:34:53Um, I'm just going to check the temperature.
0:34:56 > 0:34:59- OK.- 'Hold on. It's still 16 degrees Centigrade.
0:34:59 > 0:35:01'That's the same as last time.
0:35:01 > 0:35:04'But this time, what's in the fridge makes all the difference.'
0:35:04 > 0:35:06They're not storing high-risk foods in here now.
0:35:06 > 0:35:10Because I don't think it can hold temperature, as what it should do.
0:35:10 > 0:35:12It's just low-risk food in here.
0:35:12 > 0:35:14Things that aren't prepared, so, whole tomatoes,
0:35:14 > 0:35:17the lettuce hasn't been prepared yet...
0:35:17 > 0:35:20'The fridge isn't really doing its job.
0:35:20 > 0:35:23'It's more like an illuminated cupboard.
0:35:23 > 0:35:25'But Mark's satisfied there's nothing here to worry about.
0:35:25 > 0:35:27'What about the deli counter?
0:35:27 > 0:35:31'Last time, it was just over the eight degree centigrade limit.
0:35:34 > 0:35:36The temperatures are right, which was 6.2.
0:35:36 > 0:35:41Um, and also, the temperature, some of the salad items at the top,
0:35:41 > 0:35:43some tomatoes, which was 5.9...
0:35:45 > 0:35:46Which I'm happy with.
0:35:46 > 0:35:49All the high risk items are where they should be, down the bottom
0:35:49 > 0:35:53and kept cold under the right temperature control and conditions.
0:35:53 > 0:35:56'Now it's time for the verdict.'
0:35:56 > 0:36:00Alex, really happy with everything you've done. Really happy.
0:36:00 > 0:36:03Some the stuff I'll come back and discuss paperwork in a couple of weeks.
0:36:03 > 0:36:06- OK.- But apart from that, I'm really happy with everything you've done.
0:36:07 > 0:36:12'As we know, food inspectors have the power to award hygiene ratings.
0:36:12 > 0:36:15'Alex is currently on a two.
0:36:15 > 0:36:17'But he's got his sights set high.'
0:36:17 > 0:36:21I understand the fact that I didn't have some things in order.
0:36:21 > 0:36:24But three months from now, I will have everything in order
0:36:24 > 0:36:27and hopefully I can get my five stars, which is what I want.
0:36:36 > 0:36:40'Britain has a great tradition of small-food producers.
0:36:40 > 0:36:43'Small outfits providing big flavours.
0:36:43 > 0:36:46'And these foods often come straight from the farm onto our forks.
0:36:46 > 0:36:49'So, getting it right can be make or break,
0:36:49 > 0:36:51'because these people are directly responsible
0:36:51 > 0:36:53'for everything they sell.
0:36:53 > 0:36:57'Who are these self-contained heroes of the food chain?
0:36:57 > 0:36:59'It's time to meet the producers...'
0:37:01 > 0:37:02Farmers' markets.
0:37:02 > 0:37:05Celebrity chefs, they're always banging on about farmers' markets,
0:37:05 > 0:37:09how you get to meet the producer face to face,
0:37:09 > 0:37:12the food's more authentic, you're going to ask questions.
0:37:12 > 0:37:15Well, I tell you what, Jamie Ramsay,
0:37:15 > 0:37:18not everybody likes farmers' markets.
0:37:18 > 0:37:19Because they're a bit too natural.
0:37:19 > 0:37:22And nature by its very nature is filthy.
0:37:23 > 0:37:27So, how do you shop at a farmers' market and stay safe?
0:37:27 > 0:37:30That is Somerset.
0:37:30 > 0:37:33There is a farmers' market somewhere down there.
0:37:33 > 0:37:34Shall we?
0:37:38 > 0:37:41'This farmers' market in Taunton is pretty typical
0:37:41 > 0:37:44'of hundreds of similar places across Britain.
0:37:44 > 0:37:46'This one's been happening twice a week for five years.
0:37:46 > 0:37:49'I've come to meet Carol Slinger,
0:37:49 > 0:37:52'head of training at the Chartered Institute of Environmental Health.
0:37:52 > 0:37:55'People who sell food to the public can take an exam.
0:37:55 > 0:37:57'Carol sets the exams.
0:37:57 > 0:37:59'If anyone can settle my nerves about buying food
0:37:59 > 0:38:02'that isn't sold under strict lighting, then she can.
0:38:02 > 0:38:06'First up, the bit of my dinner that is not two veg.'
0:38:06 > 0:38:09- So, Carol, we've got this beautiful meat laid out here.- Yes.
0:38:09 > 0:38:12But the idea of it being outside like this
0:38:12 > 0:38:15just gives me slightly collywobbles, just a bit.
0:38:15 > 0:38:19Well, it shouldn't do really, because it's in polystyrene boxes
0:38:19 > 0:38:21and you'll find some ice packs underneath there,
0:38:21 > 0:38:26which are keeping it quite cool and it's all vacuum packed.
0:38:26 > 0:38:29The vacuum packing removes all the oxygen from around the meat
0:38:29 > 0:38:32and a lot of bacteria need oxygen to multiply.
0:38:32 > 0:38:36OK, so it's no more dangerous out here, the way it is right now,
0:38:36 > 0:38:39than if it was in a supermarket, or anywhere else, in a butcher's?
0:38:39 > 0:38:42No, because they'd be constantly checking that the temperature's
0:38:42 > 0:38:46kept cool enough, which is legally below eight degrees.
0:38:56 > 0:38:59In my mind, I'm not really worried about bread.
0:38:59 > 0:39:01No, you shouldn't need to be,
0:39:01 > 0:39:04because bread is a very low risk food because of its dryness.
0:39:04 > 0:39:07I noticed you're rocking the Michael Jackson look
0:39:07 > 0:39:11- and you've got one gloved hand and one ungloved hand.- That's right.
0:39:11 > 0:39:13What's the thinking there?
0:39:13 > 0:39:15It's a very well practised market technique,
0:39:15 > 0:39:17where I can handle the bread with one hand, but money,
0:39:17 > 0:39:20being one of the dirtiest things you don't want to handle that
0:39:20 > 0:39:22and handle food in the same hand,
0:39:22 > 0:39:25so this hand is well practised at handling money and change
0:39:25 > 0:39:26and this one handles the bread,
0:39:26 > 0:39:29that's our standard practice with all our market crew.
0:39:29 > 0:39:33- Is that by the book, Carol?- It is, absolutely. It's good practice, yes.
0:39:34 > 0:39:39'So, bread you eat in one hand, bread you spend in the other.
0:39:39 > 0:39:42'And what goes well with a hunk of bread? Let me think. Oh...
0:39:42 > 0:39:43'Cheese! Yes.
0:39:43 > 0:39:47'Now, the thing to ask about here is whether it's unpasteurised.
0:39:47 > 0:39:49'If it is, young, sick, elderly or pregnant,
0:39:49 > 0:39:51'are advised to stay away.
0:39:51 > 0:39:53'I'm learning a great deal today.
0:39:53 > 0:39:58'I've even taken a short course in Japanese.' A sushi school.
0:39:58 > 0:40:00- Look at that. Hajime mashite. - Hajime mashite.
0:40:00 > 0:40:02- How are you doing, you all right? - Good, thank you.
0:40:02 > 0:40:04OK, so here we've got rice.
0:40:04 > 0:40:08We're looking at cured fish, things like noodles as well.
0:40:08 > 0:40:10What should I be looking out for as a customer?
0:40:10 > 0:40:13Well, with rice there is a particular problem sometimes
0:40:13 > 0:40:18in that rice can have a bacteria in it called cilia cereus.
0:40:18 > 0:40:20So, that's one of those bugs
0:40:20 > 0:40:25that even cooking won't help get rid of. It can stick around?
0:40:25 > 0:40:28It will kill bacteria but it won't kill the spores of the bacteria.
0:40:28 > 0:40:31So, once the rice is then cooled, there's moisture there,
0:40:31 > 0:40:35so the bacteria can germinate from the spore form
0:40:35 > 0:40:37and then start multiplying.
0:40:37 > 0:40:40So, once the rice is cooked, it should be cooled
0:40:40 > 0:40:43and kept chilled while it's being displayed like this.
0:40:43 > 0:40:45'And this rice is spot on.'
0:40:46 > 0:40:48THEY TALK IN JAPANESE
0:40:52 > 0:40:55God, he speak Japanese.
0:40:55 > 0:40:57Now watch as I prepare to reveal
0:40:57 > 0:41:00one of the mysteries of the world of food.
0:41:00 > 0:41:02OK, now, this is an interesting stall
0:41:02 > 0:41:05because over here we have raw meat
0:41:05 > 0:41:09and over here we have cooked, cured meat, bacons, things like that.
0:41:09 > 0:41:11- Good afternoon.- Hello. - How are you doing?
0:41:11 > 0:41:15Now, what I don't understand is how you take a piece of pork,
0:41:15 > 0:41:20- leave it hanging for how long? - This one is probably four weeks.
0:41:20 > 0:41:23Four weeks? It just hanging. How can that not be off?
0:41:23 > 0:41:24Well, it's been cured.
0:41:24 > 0:41:28It's been treated with salt and sugar and kept refrigerated
0:41:28 > 0:41:30while it is drying and in that kind of atmosphere,
0:41:30 > 0:41:32the bacteria can't multiply.
0:41:32 > 0:41:35Any chance I could see how this is made?
0:41:35 > 0:41:39- Yeah, I'd love to show you.- Yeah? - Yeah.- That's good. Let's go.
0:41:39 > 0:41:42'I'll be back later in the show with stall owner Donna Lucking
0:41:42 > 0:41:45'as she reveals the secret of safe salami making.
0:41:45 > 0:41:47'And it's a practical.'
0:41:47 > 0:41:50- Do you want to have a go at filling it?- Well, yes.
0:41:50 > 0:41:51How hard can it be?
0:41:52 > 0:41:56- It's a thing of wonder though. Look at that.- Look at that, yes.
0:41:56 > 0:41:57First though, here's a quick recap
0:41:57 > 0:42:00about shopping safely at a farmers' market.
0:42:00 > 0:42:02Any fresh meat should be chilled below eight degrees.
0:42:02 > 0:42:05Below five degrees is ideal.
0:42:05 > 0:42:08Check if any soft or blue cheese is unpasteurised.
0:42:08 > 0:42:12Pregnant women, the elderly and very young want to give it a miss.
0:42:12 > 0:42:14Anyone handling unwrapped food and money
0:42:14 > 0:42:16should use different hands for different jobs.
0:42:16 > 0:42:18Remember Michael Jackson.
0:42:25 > 0:42:29Rolling into Reigate and Banstead is food inspector Russell Jenner.
0:42:29 > 0:42:32He is here to sheriff the area's restaurants
0:42:32 > 0:42:36and their kitchens are his Wild West.
0:42:36 > 0:42:37This back door is pretty dirty.
0:42:37 > 0:42:39Yeah, yeah.
0:42:39 > 0:42:42Russell's been inspecting kitchens for a quarter of a century and today
0:42:42 > 0:42:46is about to make an unannounced spot check at an Indian restaurant.
0:42:48 > 0:42:50We haven't been there for about 18 months.
0:42:50 > 0:42:54They won't be expecting us and it will be interesting to see
0:42:54 > 0:42:57whether they are keeping up the cleaning here.
0:42:57 > 0:43:00On the last visit, the restaurant impressed Russell,
0:43:00 > 0:43:05but hygiene habits change and that's why the inspectors make regular checks.
0:43:08 > 0:43:12As with any inspection, Russell wants to start by washing his hands.
0:43:12 > 0:43:16All kitchen staff should be doing the same before any food preparation.
0:43:16 > 0:43:17Oh.
0:43:19 > 0:43:21When did that happen?
0:43:22 > 0:43:25- Two days ago?- Two days. - Two days ago.
0:43:25 > 0:43:29So, the sink was broken two days ago by a falling meat skewer.
0:43:29 > 0:43:33The new hand basin has arrived but is yet to be fitted.
0:43:33 > 0:43:36It's a good excuse but hand washing stops for nothing.
0:43:38 > 0:43:40How are you washing your hands?
0:43:40 > 0:43:42Yes, of course. All the time we are washing our hands.
0:43:42 > 0:43:45How are you washing your hands on your wash hand basin...?
0:43:45 > 0:43:49- Antibacterial soap liquid. The soap is there.- You're using this one?
0:43:49 > 0:43:52No. This soap we are using here.
0:43:52 > 0:43:54So, where are you doing it at the moment?
0:43:54 > 0:43:59- At the moment we are using this one. For one week.- All right.
0:43:59 > 0:44:02- Because as soon as possible we will...- That's all right.
0:44:02 > 0:44:06- Just tell me the way it is. That's fine.- This is their rule actually.
0:44:06 > 0:44:10- It's not ideal. You need that. - Yeah, of course we need.
0:44:10 > 0:44:14OK, the hand basin needs immediate attention.
0:44:14 > 0:44:16Russell could not be clearer.
0:44:16 > 0:44:19Now he is finally ready to start the inspection proper.
0:44:19 > 0:44:23- That's used for poppadoms? - Yeah, poppadoms.
0:44:23 > 0:44:25But we need to clean it now. It is actually empty.
0:44:25 > 0:44:28The thing is, when you put your poppadoms in there to drain...
0:44:28 > 0:44:32There's a lot of oil inside the poppadom. It is fried by oil.
0:44:32 > 0:44:34You can't use newspaper, you see.
0:44:34 > 0:44:35I want the poppadoms to go
0:44:35 > 0:44:37cos they have been in touch with that greasy...
0:44:37 > 0:44:40Yes. As soon as possible.
0:44:40 > 0:44:42As soon as possible is now.
0:44:42 > 0:44:44So, you're going to put them in the bin?
0:44:44 > 0:44:46Yes, of course.
0:44:47 > 0:44:48No, not those.
0:44:48 > 0:44:52- The actual poppadoms. - Yes. OK, no problem.
0:45:01 > 0:45:03From cooked food to raw,
0:45:03 > 0:45:06Russell is keen to know how they handle their meat.
0:45:07 > 0:45:10So, what have you got in those bins there?
0:45:12 > 0:45:14- Meat.- Fresh meat?- Fresh meat.
0:45:16 > 0:45:17The staff show Russell the meat
0:45:17 > 0:45:21and it leads to an impromptu lesson in food hygiene.
0:45:23 > 0:45:26The red meat container that was in touch with the red meat,
0:45:26 > 0:45:31so it had red meat juices over the bottom, you put it on there.
0:45:32 > 0:45:35This is now contaminated.
0:45:35 > 0:45:37You have now got a green knife
0:45:37 > 0:45:40that's contaminated with the juices from that.
0:45:40 > 0:45:42That's cross contamination.
0:45:42 > 0:45:45You must do all your raw meat preparation
0:45:45 > 0:45:48and then clean down and sanitise.
0:45:48 > 0:45:50Now there is a lesson for all of us.
0:45:50 > 0:45:53To stand any chance in the fight against cross contamination,
0:45:53 > 0:45:56you need the proper kind of cleaning kit.
0:45:56 > 0:45:58What are you using to clean it?
0:45:58 > 0:46:03- What antibacterial? Can I have a look at that?- Of course.
0:46:03 > 0:46:06The staff here pride themselves on running a tight ship
0:46:06 > 0:46:08and go quickly in search of the sanitiser.
0:46:08 > 0:46:12But for the moment it is proving elusive.
0:46:12 > 0:46:14If you can't find it, you can't use it.
0:46:14 > 0:46:18We don't know where it is, but it is here.
0:46:18 > 0:46:21To the naked eye, this kitchen looks pretty clean
0:46:21 > 0:46:24but what you can't see is just as important.
0:46:24 > 0:46:26So where is that sanitiser?
0:46:27 > 0:46:28That is range cleaner.
0:46:30 > 0:46:32I haven't seen any sanitiser yet.
0:46:32 > 0:46:35- Sanitiser.- I can't find any.
0:46:35 > 0:46:38All I can see is oven and fryer cleaner,
0:46:38 > 0:46:44Mr Muscle Window & Glass and oven cleaner.
0:46:44 > 0:46:48So I haven't seen anything for cleaning those surfaces down.
0:46:48 > 0:46:50You have got this one but it's got no label on it
0:46:50 > 0:46:53and that's made up from some sort of concentrate
0:46:53 > 0:46:55and I can't see the bottle of concentrate.
0:46:55 > 0:46:59- Maybe this is also some sanitiser. - Maybe it is and maybe it isn't.
0:46:59 > 0:47:03It is actually. This is sanitiser actually.
0:47:08 > 0:47:13- Yes, this is sanitiser, actually. - You can tell by spraying it.- Yeah.
0:47:16 > 0:47:19This does, in fact, turn out to be the sanitiser.
0:47:19 > 0:47:22They had it all along. Good for them.
0:47:22 > 0:47:25It's not always easy being questioned by the food inspectors.
0:47:25 > 0:47:28The great sanitiser hunt ends happily, but the sink
0:47:28 > 0:47:32and the poppadom storage still need to be put right.
0:47:32 > 0:47:36OK, so what I'm going to do now is write up a basic report
0:47:36 > 0:47:39and I will have to write you a detailed letter
0:47:39 > 0:47:43and I will have a quick word with your chef on the phone as well. OK?
0:47:43 > 0:47:45Thank you.
0:47:46 > 0:47:50Russell will return for a follow-up inspection.
0:47:50 > 0:47:53We'll let you know what he finds at the end of the show.
0:48:00 > 0:48:03Once again I am talking about from poisoning from my food lab
0:48:03 > 0:48:06and how it affects your body.
0:48:06 > 0:48:08I've got another terrible story to tell you
0:48:08 > 0:48:11and a few tips to make sure you don't become a victim.
0:48:15 > 0:48:18This is the story of Kevin Hughes.
0:48:18 > 0:48:22He lives in North Wales with his wife Chloe and two-year-old son Harry.
0:48:22 > 0:48:27He is an extremely keen footballer. He plays two or three times a week.
0:48:27 > 0:48:29Well, he did.
0:48:29 > 0:48:33Because one day he decided to grab a sarnie at a local deli
0:48:33 > 0:48:34while he was at work.
0:48:34 > 0:48:36It was just the usual Monday.
0:48:36 > 0:48:38I went for my break.
0:48:38 > 0:48:43I didn't bring any lunch with me so I went to the local deli shop
0:48:43 > 0:48:46and just got a chicken sandwich from there.
0:48:46 > 0:48:49Kevin suspects but can't prove that his visit to the deli lead to
0:48:49 > 0:48:54hospitalisation and a violent bout of illness he will never forget.
0:48:56 > 0:48:59In the afternoon I just started to feel unwell.
0:48:59 > 0:49:01I started to have aches and pains
0:49:01 > 0:49:06and I was up for most of the night throwing up and having diarrhoea.
0:49:06 > 0:49:09What Kevin didn't know was that he had picked up a very serious
0:49:09 > 0:49:14case of food poisoning, caused by the bacteria Campylobacter,
0:49:14 > 0:49:17which we have talked about before in this series.
0:49:17 > 0:49:18It is a growing problem.
0:49:18 > 0:49:22In 2011 there were over 1,000 more cases than in 2010.
0:49:22 > 0:49:27It enters the stomach, invades the small intestine and starts dividing.
0:49:27 > 0:49:30This causes disease in the surrounding environment
0:49:30 > 0:49:35which, in turn, makes you sick, as Kevin knows all too well.
0:49:35 > 0:49:38I didn't move out of the bedroom the whole time apart from,
0:49:38 > 0:49:39obviously, going to the bathroom.
0:49:39 > 0:49:42On Sunday night, I couldn't sleep.
0:49:42 > 0:49:43This was possibly about midnight.
0:49:43 > 0:49:46Going downstairs and I just remember at that time
0:49:46 > 0:49:49just sitting on the toilet, completely drained.
0:49:49 > 0:49:51- So, you are in a bad way now, mate. - Yeah, a really bad way.
0:49:51 > 0:49:54We are talking about six days of constantly going to the loo,
0:49:54 > 0:49:56constantly being sick.
0:49:56 > 0:49:57So, hands up -
0:49:57 > 0:50:00who knows why we should never eat undercooked chicken?
0:50:00 > 0:50:03Stand by - here comes the science.
0:50:03 > 0:50:06One of the most popular breeding grounds for Campylobacter
0:50:06 > 0:50:08is unpasteurised cheese and milk
0:50:08 > 0:50:11but this is the biggest culprit of them all.
0:50:11 > 0:50:14Campylobacter lives harmlessly in the guts of this animal
0:50:14 > 0:50:17but can contaminate the flesh when it is slaughtered.
0:50:17 > 0:50:21As can contact with contaminated faeces, and this is where it gets
0:50:21 > 0:50:26dangerous because if it gets inside of you, it can make you very ill.
0:50:26 > 0:50:29Kevin was now in big trouble.
0:50:29 > 0:50:33Seven days after eating his sandwich, he was admitted to hospital.
0:50:33 > 0:50:35One of the specialist doctors came to see me
0:50:35 > 0:50:40and said it's very rarely they'd seen anybody suffer so bad from it.
0:50:40 > 0:50:43And the reaction that my body had to Campylobacter,
0:50:43 > 0:50:46they thought I had a problem with my immunity.
0:50:46 > 0:50:50They kept me on the drip up until Friday.
0:50:50 > 0:50:53Five days on a drip.
0:50:53 > 0:50:56- Yeah.- My goodness. So, thankfully, you are well now.
0:50:56 > 0:50:59Are you 100%? Are you back to where you were?
0:50:59 > 0:51:01No, not at all.
0:51:01 > 0:51:05Any time I am really off work, it's all stomach-related.
0:51:05 > 0:51:10'Even today, Kevin is still extremely cautious about eating chicken.'
0:51:10 > 0:51:14I still eat out now, but any time I eat chicken, if I'm in a restaurant,
0:51:14 > 0:51:16I will cut through it, make sure it's cooked thoroughly.
0:51:16 > 0:51:19Even if I have a sandwich out now, I will open the bread,
0:51:19 > 0:51:22look in it, cos I don't want to get
0:51:22 > 0:51:26that type of food poisoning ever, ever again, really.
0:51:26 > 0:51:31Campylobacter is the number one cause of food poisoning in the UK
0:51:31 > 0:51:36and a whopping 18% of all the raw chicken we buy is infected by it.
0:51:36 > 0:51:39That's around one in five chickens.
0:51:39 > 0:51:40But how do we know?
0:51:40 > 0:51:42That chicken hasn't got it.
0:51:42 > 0:51:45Nor has that one. Nor has that one.
0:51:46 > 0:51:48But this one has.
0:51:48 > 0:51:49You can't tell when you buy it
0:51:49 > 0:51:55so all you've got to do is make sure you cook it properly.
0:51:55 > 0:51:57So how do you avoid Campylobacter?
0:51:57 > 0:52:00Well, when handling chicken, wash your hands regularly.
0:52:00 > 0:52:05Keep raw and cooked meat separate in your fridge - raw meat at the bottom.
0:52:05 > 0:52:07Cook chicken thoroughly.
0:52:07 > 0:52:08At its thickest part,
0:52:08 > 0:52:09the meat should read
0:52:09 > 0:52:11at least 75 degrees Celsius
0:52:11 > 0:52:12with a meat thermometer.
0:52:17 > 0:52:18Now back to the producers -
0:52:18 > 0:52:22the brilliant people who often take our food from farm to fork
0:52:22 > 0:52:25and, as a result, have a huge responsibility
0:52:25 > 0:52:28to get the hygiene absolutely bang tidy.
0:52:28 > 0:52:31I've learned all about shopping at a farmers' market
0:52:31 > 0:52:35but the ways of the salami are still hidden to me. It's a mystery.
0:52:35 > 0:52:40How you take a piece of pork, leave it hanging for how long?
0:52:40 > 0:52:42This one is probably four weeks.
0:52:42 > 0:52:44How can that not be off?
0:52:47 > 0:52:50Stallholder Donna Lucking has very kindly invited me
0:52:50 > 0:52:52back to her farm to find out.
0:52:56 > 0:53:00Donna is a small artisan producer on Ellises Farm in Devon.
0:53:00 > 0:53:03She has been rearing Gloucester Old Spot pigs
0:53:03 > 0:53:04for the last nine years.
0:53:04 > 0:53:07Her mantra - happy pigs are tasty pigs.
0:53:08 > 0:53:11- Oh, wow. This is where the magic happens.- Yes.
0:53:11 > 0:53:14This is cutting up the meat, preparing it for the salami.
0:53:14 > 0:53:17- What do I need to do?- Right, we've got a white coat there for you.
0:53:17 > 0:53:20Do you want to wash your hands at the hand washbasin?
0:53:20 > 0:53:22And there is a scrubber there to scrub your nails.
0:53:25 > 0:53:27- Lovely fatty pork here.- Yeah.
0:53:27 > 0:53:31- OK, that's not going to fit into a sausage.- No.
0:53:31 > 0:53:34- Do you see how observant I am? - You're learning.- All the way.
0:53:40 > 0:53:44Now, Donna says her cooked meats have a shelf life of five to 10 days
0:53:44 > 0:53:48but her pork salamis which are dried and not cooked last 40.
0:53:48 > 0:53:50How on earth does that work?
0:53:51 > 0:53:54A very fatty bit there. Lovely.
0:53:54 > 0:53:58Different producers use different methods to preserve the pork meat.
0:53:58 > 0:54:01Donna uses the very freshest ingredients
0:54:01 > 0:54:04and then adds a bit of magic we have had for centuries - salt.
0:54:04 > 0:54:07We are going to give it a weigh-up cos we have to get
0:54:07 > 0:54:11the exact amount of salt to cure it properly and effectively.
0:54:11 > 0:54:15The salt acts as a stabiliser, preventing the growth of bacteria
0:54:15 > 0:54:18but it has to be in exactly the right amount -
0:54:18 > 0:54:2222 grams per kilo of meat.
0:54:22 > 0:54:25Why is it so crucial then to get the amount right?
0:54:25 > 0:54:28Cos that's the crucial amount. It has got to be that to cure it
0:54:28 > 0:54:31and kill the bacteria that we don't want in salami.
0:54:31 > 0:54:34So, which bugs is it you're trying to eliminate from that meat?
0:54:34 > 0:54:36Listeria or botulism.
0:54:36 > 0:54:40That's the main big ones that can survive in raw meat.
0:54:40 > 0:54:44Do you know what botulism can do to you? Just scare me a bit.
0:54:44 > 0:54:46Well, the main thing is it probably could kill you.
0:54:46 > 0:54:49OK, that's bad enough. That's pretty much as bad as it gets.
0:54:49 > 0:54:53After making you really, really ill. So, yeah, it's a big one.
0:54:53 > 0:54:54You add lovely wine and herbs
0:54:54 > 0:54:58and then another key part of making sure your salami is safe
0:54:58 > 0:54:59is in the way you mix it up.
0:54:59 > 0:55:03So, mixing is crucial because if the salt ends up patchy
0:55:03 > 0:55:06and in one spot or another, there is a piece that won't be
0:55:06 > 0:55:08properly protected if the mixture is not there.
0:55:08 > 0:55:11Every precaution, all the way along the process.
0:55:11 > 0:55:13Now for the fun bit.
0:55:13 > 0:55:16I've waited for a very long time to get my hands on one of these.
0:55:16 > 0:55:19- Do you want to have a go at filling it?- Well, yes.
0:55:19 > 0:55:21How hard can it be? I mean, seriously.
0:55:23 > 0:55:26'This is the birth of a salami.
0:55:26 > 0:55:27'Beautiful.'
0:55:27 > 0:55:30- It's a thing of wonder though. Look at that.- Yeah, look at that. Yeah.
0:55:30 > 0:55:32Now it just needs to grow up.
0:55:32 > 0:55:36Four to eight weeks spent at the correct temperature and humidity.
0:55:37 > 0:55:41OK, there we go. Fantastic. Let's take it into the drying room.
0:55:41 > 0:55:44- Is that all right?- Your precious salami.- I'm a little bit proud.
0:55:44 > 0:55:45I'm a little bit proud.
0:55:49 > 0:55:50Oh, wow.
0:55:50 > 0:55:53- Look at that.- All the salami. - When they are mouldy like that,
0:55:53 > 0:55:55that's the way they're supposed to look?
0:55:55 > 0:55:57Yes, that's the way they're supposed to be.
0:55:57 > 0:56:01'FASQ - frequently asked salami questions.
0:56:01 > 0:56:03'The mouldy looking skin - can you eat it?'
0:56:03 > 0:56:05They're safe moulds. It's a penicillin.
0:56:05 > 0:56:09There's a couple of types of penicillin, so it is absolutely safe
0:56:09 > 0:56:11but you don't have to eat it, you can unpeel it.
0:56:11 > 0:56:15I didn't know that. The outside of a salami is penicillin.
0:56:15 > 0:56:17Yes, yeah, exactly, yeah.
0:56:17 > 0:56:20So, if you like the skin, eat the skin.
0:56:20 > 0:56:23The mould is friendly. It's edible. Incredible.
0:56:23 > 0:56:26So, once you have done your bit, you've made the salami,
0:56:26 > 0:56:28you've sold it on, what about people at home?
0:56:28 > 0:56:31What do they need to do? Can they hang it up for as long as they want?
0:56:31 > 0:56:33You need to look after it when you get home
0:56:33 > 0:56:35and give it the same attention cos if you put it
0:56:35 > 0:56:38in a fridge in a plastic bag, it'll go sweaty and horrible.
0:56:38 > 0:56:41It needs to be free and breathing. It's a natural product.
0:56:41 > 0:56:43So keep it in the fridge, wrapped in some greaseproof paper
0:56:43 > 0:56:48or brown paper but don't just hang it up in your kitchen. It's warm.
0:56:48 > 0:56:50It's best to keep it safe in that fridge.
0:56:50 > 0:56:52If I do nothing else until the end of my life,
0:56:52 > 0:56:55I can now say I have made a salami, thanks to you.
0:56:55 > 0:56:58- I've contributed. I've helped. Thank you very much.- You have. Thank you.
0:56:58 > 0:57:01- Nice to meet you. - Really enjoyed that. Thank you.
0:57:09 > 0:57:12Now, earlier in the show, Russell Jenner
0:57:12 > 0:57:15in Reigate and Banstead and Claire and Mary in Enfield
0:57:15 > 0:57:18both gave restaurants thorough inspections.
0:57:18 > 0:57:21Both have now been reinspected. So what happened?
0:57:21 > 0:57:25Well, Russell's Indian has replaced the broken sink, sorted out
0:57:25 > 0:57:29their poppadom storage and the place is now looking very clean.
0:57:32 > 0:57:34At Claire and Mary's Chinese,
0:57:34 > 0:57:38the cardboard fire risk has been removed from the extractor fan.
0:57:38 > 0:57:41The kitchen has been deep cleaned and they have brought in sanitiser
0:57:41 > 0:57:45to keep the work surfaces clear from bacteria.
0:57:45 > 0:57:47Great results all round.
0:57:49 > 0:57:51If you do want to find out more about the place
0:57:51 > 0:57:55you're about to eat, then you should check out its food hygiene rating
0:57:55 > 0:57:57which goes from a five, very good,
0:57:57 > 0:57:59to a zero, pretty awful.
0:57:59 > 0:58:02And at the moment it is not compulsory to display
0:58:02 > 0:58:05one of these certificates in a restaurant window,
0:58:05 > 0:58:07so if there is not one there,
0:58:07 > 0:58:09you might want to ask yourself, "Why not?"
0:58:09 > 0:58:15But you can check online. Just go to www.food.gov.uk.
0:58:15 > 0:58:19- And there is also an app for your smartphone.- Is there?- Yeah.
0:58:19 > 0:58:23Yeah, that's, er...very good.
0:58:23 > 0:58:24See you.
0:58:28 > 0:58:32Subtitles by Red Bee Media Ltd