0:00:02 > 0:00:05There are over half a million food selling establishments in the UK.
0:00:05 > 0:00:07That's a lot of places where you could be unintentionally poisoned.
0:00:07 > 0:00:10- Yes, but most of them are as clean as a whistle.- I would accept that.
0:00:10 > 0:00:14However, a tiny minority lay on a veritable feast
0:00:14 > 0:00:17for disease-spreading animals like mice and cockroaches.
0:00:17 > 0:00:20Yeah. And that's why we welcome back...
0:00:20 > 0:00:21..The Food Inspectors.
0:00:25 > 0:00:30We've never been more interested in our food and this is the programme
0:00:30 > 0:00:32that reveals what you really need to know
0:00:32 > 0:00:34about the food on your plate.
0:00:36 > 0:00:38Do you think people will know the difference?
0:00:38 > 0:00:40It doesn't look like chicken.
0:00:40 > 0:00:42Are they doing us any good?
0:00:42 > 0:00:46I'll be lifting the lid on our billion-pound food industry.
0:00:46 > 0:00:50Are our supermarkets as safe and clean as you might expect?
0:00:52 > 0:00:54You were living virtually as slaves.
0:00:55 > 0:00:59I'll teaching you how to avoid becoming the next food victim.
0:00:59 > 0:01:02The Campylobacter has splattered everywhere.
0:01:02 > 0:01:05I honestly thought I was going to die.
0:01:05 > 0:01:06And I'll be joining Chris
0:01:06 > 0:01:09to help reveal what's really in our favourite foods.
0:01:09 > 0:01:11Anybody fancy eating any of this?
0:01:11 > 0:01:13ALL: Urgh!
0:01:13 > 0:01:16And, of course, we will be back out on the front line
0:01:16 > 0:01:18with the food inspectors.
0:01:18 > 0:01:20We can't leave you open with cockroaches.
0:01:22 > 0:01:26From takeaways to gastro pubs, everyone is open for inspection.
0:01:26 > 0:01:28If there is a food poisoning outbreak,
0:01:28 > 0:01:29you would end up being prosecuted.
0:01:43 > 0:01:47This week, Jen finds signs of a very unwelcome visitor.
0:01:47 > 0:01:49That is a rat dropping.
0:01:50 > 0:01:54Matt reveals the truth about the bugs lurking in our supermarkets.
0:01:54 > 0:01:56They can be dangerous in the elderly
0:01:56 > 0:01:58and they can be dangerous in the very young.
0:01:58 > 0:02:01And I'm joining forces with Gaby Roslin
0:02:01 > 0:02:03to find out exactly what's in ice cream.
0:02:03 > 0:02:05Urgh!
0:02:10 > 0:02:13The food industry is worth billions and, over the last few years,
0:02:13 > 0:02:16it's totally transformed the way we shop and eat.
0:02:16 > 0:02:21But that means, when it goes wrong, it can also have a massive impact.
0:02:21 > 0:02:24Every week, I'll be lifting the lid on the big food stories
0:02:24 > 0:02:26that could affect us all.
0:02:29 > 0:02:34Last year, we Brits spent over £100 billion in supermarkets.
0:02:34 > 0:02:38In fact, according to a recent survey, over 27 million of us
0:02:38 > 0:02:40visit one more than once a week.
0:02:41 > 0:02:44Of course, you'd expect the food that supermarkets sell us
0:02:44 > 0:02:46to be safe and clean.
0:02:46 > 0:02:49But the supermarkets themselves?
0:02:49 > 0:02:51Well, tonight we're going to find out.
0:02:51 > 0:02:56Are our supermarkets as safe and clean as you might expect?
0:02:57 > 0:03:01Would you eat in a restaurant if it was dirty? Possibly not.
0:03:01 > 0:03:04But what about the place where you buy your groceries?
0:03:04 > 0:03:08Just how clean do you expect your supermarkets to be?
0:03:08 > 0:03:12When you go into the supermarket, do you worry about germs?
0:03:12 > 0:03:14No, I never worry about that.
0:03:14 > 0:03:18No, I wouldn't. Maybe that's naive, but no.
0:03:18 > 0:03:22Would you say you look at that as an inherently clean environment
0:03:22 > 0:03:23or a dirty environment?
0:03:23 > 0:03:26I would assume it would be a clean environment.
0:03:26 > 0:03:29- I would think it's a dirty place. - In what respect?
0:03:29 > 0:03:33There are people touching things, picking them up, putting them down.
0:03:33 > 0:03:37You don't know whether they're washing their hands.
0:03:37 > 0:03:38I just assume it's all clean.
0:03:38 > 0:03:39This one looks quite clean.
0:03:39 > 0:03:41Do you ever think about this trolley
0:03:41 > 0:03:44and the hygiene of this trolley when you're putting your son in there?
0:03:44 > 0:03:49- Especially because he's always got this bit in his mouth.- Really?- Yes.
0:03:49 > 0:03:51And it's filthy, obviously.
0:03:52 > 0:03:55So, what have we learnt from that snapshot survey
0:03:55 > 0:03:56of the British public?
0:03:56 > 0:03:59Well, they believe they can trust the supermarkets
0:03:59 > 0:04:01to keep themselves clean.
0:04:01 > 0:04:02So are they right?
0:04:04 > 0:04:07A couple of years ago, industry magazine The Grocer
0:04:07 > 0:04:10reported that 54 supermarkets had been told to
0:04:10 > 0:04:12improve their hygiene by food inspectors.
0:04:12 > 0:04:15Meanwhile, across the pond, scientists in Arizona
0:04:15 > 0:04:18were discovering indications of faecal matter
0:04:18 > 0:04:20on shopping trolley handles.
0:04:20 > 0:04:23It's an alarming survey from the US.
0:04:23 > 0:04:26But then, along with Miley Cyrus and DVD box sets,
0:04:26 > 0:04:30alarming surveys are one of America's chief exports.
0:04:30 > 0:04:34What we really need is an unalarming American scientist
0:04:34 > 0:04:37who can put all of this in context and tell us,
0:04:37 > 0:04:41are supermarket bugs something we really need to worry about?
0:04:43 > 0:04:46I've come to Reading University to meet Dr Ben Neuman.
0:04:46 > 0:04:49He spends his life looking at the bugs and bacteria
0:04:49 > 0:04:51that can make us sick.
0:04:51 > 0:04:55So, Ben, what have we found from the American research that you've seen?
0:04:55 > 0:04:56That was very interesting.
0:04:56 > 0:04:59They looked at the sorts of bacteria
0:04:59 > 0:05:02that you could find on shopping trolley handles.
0:05:02 > 0:05:04The theory being that if you put your baby
0:05:04 > 0:05:06right up there in the front of the shopping trolley,
0:05:06 > 0:05:08he's going to be holding on to the handle
0:05:08 > 0:05:11and a lot of times you'll see him chewing on the handle a bit.
0:05:11 > 0:05:14And they were wondering what sorts of bacteria
0:05:14 > 0:05:16could they be transmitting and also picking up?
0:05:16 > 0:05:19What they found was a lot of different bacteria
0:05:19 > 0:05:21that you'd find on your skin,
0:05:21 > 0:05:24but also some much more problematic bacteria.
0:05:24 > 0:05:28They found E. coli, which is basically an indicator
0:05:28 > 0:05:31that they have faecal contamination and that's not nice.
0:05:31 > 0:05:35So there are bugs on the handles of shopping trolleys
0:05:35 > 0:05:37in the United States of America.
0:05:37 > 0:05:38Well, that's a long way away.
0:05:38 > 0:05:40How about here in the UK?
0:05:40 > 0:05:43Are our trolleys clean? Are our supermarkets clean?
0:05:45 > 0:05:49This is a swab kit and I have absolutely no idea how to use it.
0:05:52 > 0:05:54But I know some people who do.
0:05:54 > 0:05:58It's the food inspectors' team of secret swabbers.
0:05:58 > 0:06:02They'll be visiting five of Britain's biggest supermarkets.
0:06:02 > 0:06:05And they will swab the potato trays, chicken shelves and trolley handles -
0:06:05 > 0:06:08just some of the places you'd regularly touch
0:06:08 > 0:06:09while you're out shopping.
0:06:09 > 0:06:12Join us later to find out what we discover.
0:06:12 > 0:06:14And I warn you, it's not pretty.
0:06:14 > 0:06:17Some of the trolley handles were really quite dirty.
0:06:25 > 0:06:27We're in the university town of Coventry,
0:06:27 > 0:06:30the second largest city in the West Midlands.
0:06:30 > 0:06:32With a population of over 300,000,
0:06:32 > 0:06:35there are plenty of diners eating out.
0:06:35 > 0:06:36And, luckily for them,
0:06:36 > 0:06:39there's a dedicated team of food safety officers,
0:06:39 > 0:06:42whose job it is to keep places clean.
0:06:44 > 0:06:48Meet germ-hating Jen, who's been keeping restaurants in check
0:06:48 > 0:06:50for over six years.
0:06:50 > 0:06:54Sometimes she works on tip-offs but, more often than not,
0:06:54 > 0:06:59she's doing spot checks on all of Coventry's 2,500 food businesses.
0:06:59 > 0:07:01I'm just off to a fried chicken place
0:07:01 > 0:07:03that's popular with the students.
0:07:03 > 0:07:05It's due for its routine food hygiene inspection.
0:07:05 > 0:07:07So we'll see what we find.
0:07:07 > 0:07:11Today, Jen is visiting the Hales Street branch of Benny's Chicken.
0:07:11 > 0:07:14This busy takeaway is open 17 hours a day, seven days a week,
0:07:14 > 0:07:17serving kebabs, burgers and chicken.
0:07:17 > 0:07:19Co-owner is Mr Hussein.
0:07:19 > 0:07:21Hi, are you all right? Is it all right to come in?
0:07:21 > 0:07:23- Absolutely. Carry on.- Brill, thanks.
0:07:23 > 0:07:26I'll just put my white coat and hat on. So round the back? Lovely.
0:07:28 > 0:07:32A quick change into her uniform, Jen is ready to get down to business.
0:07:33 > 0:07:38She sticks her nose into places not many have been before.
0:07:38 > 0:07:40Yeah, look. You need to make sure you're cleaning that
0:07:40 > 0:07:42that little bit better. Make sure you scrub.
0:07:42 > 0:07:45I mean, the floor generally, where you walk, is quite clean.
0:07:45 > 0:07:48But it's this ingrained dirt down here.
0:07:48 > 0:07:52The dirt is one thing, but now Jen spots another worrying sign.
0:07:52 > 0:07:55What's that down there? Have you got a problem with mice?
0:07:57 > 0:07:59Yeah, in the yard area.
0:07:59 > 0:08:00Yep.
0:08:03 > 0:08:06It's good to take precautions but Jen wants to dig deeper,
0:08:06 > 0:08:11and further investigation shows the poison trays aren't up to scratch.
0:08:11 > 0:08:16Your bait station shouldn't have ingrained dirt like that on them.
0:08:16 > 0:08:18When you've got so much dirt and grease,
0:08:18 > 0:08:22there's no way the mouse or rats are going to go and eat the poison.
0:08:22 > 0:08:27And more poking around soon confirms Jen's worst fears.
0:08:29 > 0:08:31That is a rat dropping.
0:08:31 > 0:08:34So that would suggest that a rat has been in here.
0:08:34 > 0:08:38Rat droppings are up to three times as big as mouse droppings
0:08:38 > 0:08:41and can spread diseases such as Weil's disease,
0:08:41 > 0:08:44which can bring on jaundice and kidney failure.
0:08:44 > 0:08:48To find a rat dropping in a food premises is concerning because
0:08:48 > 0:08:52it means that at some point a rat has obviously been in the kitchen.
0:08:52 > 0:08:55It could be that a rat has been in here long time ago
0:08:55 > 0:08:58and, due to the cleaning, it wouldn't surprise me
0:08:58 > 0:09:00if that rat dropping had been there for some time.
0:09:00 > 0:09:03Alternatively, there could be a current problem.
0:09:03 > 0:09:07We need to have a look round and see if we can see any more evidence.
0:09:07 > 0:09:09Now, one ancient rat poo
0:09:09 > 0:09:12is not necessarily a sign of rats in the kitchen now,
0:09:12 > 0:09:15but if Jen finds lots of fresh droppings,
0:09:15 > 0:09:17there's almost certainly a problem.
0:09:19 > 0:09:22Jen's hunt takes her to some boxed-up pipes.
0:09:22 > 0:09:24Now, this is just the sort of place
0:09:24 > 0:09:26the rodents might like to spend the night in -
0:09:26 > 0:09:28quiet, warm and close to food.
0:09:29 > 0:09:31It could be like a little run for rats.
0:09:31 > 0:09:33They're quite happy living under there
0:09:33 > 0:09:34and if they can come out somewhere
0:09:34 > 0:09:37because your void seems to go on quite a way
0:09:37 > 0:09:41and actually comes out where we found the previous rat dropping,
0:09:41 > 0:09:43and that could be where they're running up and down.
0:09:43 > 0:09:47It is a place which is hard to get to, so...
0:09:47 > 0:09:48It could be an old one.
0:09:48 > 0:09:51- A very old one.- Yeah. Hopefully.
0:09:51 > 0:09:54Jen's seen some pretty unpleasant sights in her time
0:09:54 > 0:09:58but when she uncovers part of the boxing, it's a shock.
0:09:58 > 0:10:01Wow, OK. That is a lot of rat droppings.
0:10:01 > 0:10:04The important thing to remember with rats
0:10:04 > 0:10:07is rats only go to the toilet quite infrequently,
0:10:07 > 0:10:09so to have lots of rat droppings
0:10:09 > 0:10:13suggests it has either gone on for some time or lots of rats.
0:10:13 > 0:10:16It's really unacceptable to have a rat problem
0:10:16 > 0:10:18at any point within a food business.
0:10:18 > 0:10:20Rats carry food poisoning bacteria
0:10:20 > 0:10:23and when they defecate and urinate everywhere,
0:10:23 > 0:10:26potentially, that's a source of food poisoning bacteria.
0:10:26 > 0:10:29They often run across work surfaces and things like that,
0:10:29 > 0:10:34so we have to make sure that rat infestations are prevented.
0:10:34 > 0:10:36The possible rat attack
0:10:36 > 0:10:39isn't the only health and safety issue Jen unearths.
0:10:39 > 0:10:41More snooping reveals other species
0:10:41 > 0:10:44have also left droppings in the premises.
0:10:45 > 0:10:47Is this the toilet?
0:10:49 > 0:10:51I am a bit concerned that there's a pool
0:10:51 > 0:10:54of what looks like potentially raw sewage down there.
0:10:54 > 0:10:57The toilet is for use by customers and staff
0:10:57 > 0:11:01and it's near the kitchen, meaning if there is a sewage leak,
0:11:01 > 0:11:05harmful bacteria could be trampled near food preparation areas.
0:11:05 > 0:11:08Luckily, there is another loo for staff upstairs.
0:11:08 > 0:11:10With the list of problems mounting,
0:11:10 > 0:11:13Jen decides to call in a workmate for a second opinion.
0:11:13 > 0:11:16When a premises poses a clear risk to public health,
0:11:16 > 0:11:19it could be shut down immediately.
0:11:19 > 0:11:21I'm so glad you're there.
0:11:21 > 0:11:24I don't suppose you'd be free to pop down, would you?
0:11:25 > 0:11:28We'll be back later to find out whether the inspectors decide
0:11:28 > 0:11:32to make the drastic decision to close Benny's down.
0:11:32 > 0:11:34- It smells fairly rodenty, doesn't it?- Yes.
0:11:39 > 0:11:43Most of the food we eat does exactly what it says on the label.
0:11:43 > 0:11:45Other food, well, it doesn't need a label.
0:11:45 > 0:11:50But, in the modern world, food is getting more and more complicated.
0:11:50 > 0:11:53So, have you ever wondered what is in your food?
0:11:59 > 0:12:02This is what life is all about -
0:12:02 > 0:12:04a cone, a big chunk of chocolate
0:12:04 > 0:12:06and the biggest dollop of ice cream I could find.
0:12:06 > 0:12:10How about this? The posh expensive stuff.
0:12:10 > 0:12:12Mm. That's good too.
0:12:12 > 0:12:14It says, "dairy ice cream".
0:12:14 > 0:12:17But the one in your cone just says, "soft scoop".
0:12:17 > 0:12:20- So what's in it, then?- I don't know. Can you go and find out?
0:12:20 > 0:12:24- You've really ruined my ice cream experience.- Give me the cone.
0:12:26 > 0:12:28We Brits love our ice cream.
0:12:28 > 0:12:29In fact, each of us scoffs
0:12:29 > 0:12:33an average of six litres of the stuff every year.
0:12:33 > 0:12:38But, with so many options available, do we even know what we're eating?
0:12:38 > 0:12:41- Do you eat ice cream? - Yeah! I love ice cream.
0:12:41 > 0:12:44- What do you think is in your ice cream that you eat?- I don't know.
0:12:44 > 0:12:47- What do you think it is made from? - Cream? Mostly.
0:12:47 > 0:12:48Dairy?
0:12:48 > 0:12:51- Milk. Stuff like that. - Milk and flavourings?
0:12:51 > 0:12:53It should be made with cream and eggs.
0:12:55 > 0:12:59In spite of strange ingredients like emulsifiers and whey powder
0:12:59 > 0:13:02listed on the tubs, people think ice cream is still about the cream.
0:13:04 > 0:13:07Award-winning dairy queen Susanna Austin agrees,
0:13:07 > 0:13:10and insists on only natural ingredients.
0:13:10 > 0:13:14She's going to show me how to churn it up the old school way.
0:13:14 > 0:13:18So how do you make home-made dairy ice cream? What are the ingredients?
0:13:18 > 0:13:22We've got double cream, whole milk, sugar, egg yolks and vanilla pods.
0:13:22 > 0:13:24- That's it?- That's it.
0:13:24 > 0:13:26So first of all, we add the cream and the milk to the pan.
0:13:26 > 0:13:30Then we're going to add our vanilla pods. Pop the seeds in the pan.
0:13:32 > 0:13:35We bring that to a gentle boil and whilst that's happening
0:13:35 > 0:13:39we're going to start separating the eggs, cos we just want the egg yolk.
0:13:39 > 0:13:41And then we're going to add it to the sugar.
0:13:41 > 0:13:44What made you start making your own ice cream?
0:13:44 > 0:13:45I started out as a chef
0:13:45 > 0:13:48and one thing I always loved making was ice cream.
0:13:48 > 0:13:50It's my favourite thing to make in the kitchen.
0:13:50 > 0:13:52What is the weirdest flavour you've ever made?
0:13:52 > 0:13:55We did a burger ice cream once for National Burger Day.
0:13:55 > 0:13:58- What, with meat in it?! Urgh! What did it taste like?- Revolting!
0:14:00 > 0:14:02- And how long do I have to do this for?- About 15 minutes.
0:14:02 > 0:14:05Then we're going to pour it into the ice cream machine and churn it.
0:14:05 > 0:14:06It's important to churn it
0:14:06 > 0:14:09because that will stop the ice crystals from building up.
0:14:09 > 0:14:10And then we switch on.
0:14:10 > 0:14:12- That's it?- That's it.
0:14:12 > 0:14:15- And then you've got ice cream. - It's so simple.
0:14:15 > 0:14:17Delicious, natural, home-made ice cream.
0:14:17 > 0:14:19And it tastes really good.
0:14:19 > 0:14:20Thank you very much.
0:14:24 > 0:14:28So Gaby's home-made ice cream is full of natural ingredients.
0:14:28 > 0:14:33Milk, cream, egg yolks, vanilla pods and a touch of sugar.
0:14:33 > 0:14:36Now, I have had a little scoop and I can tell you it doesn't quite
0:14:36 > 0:14:40taste like the ones in the supermarket and I want to know why.
0:14:40 > 0:14:44So I've come to Reading University to meet Andrew Wilbey.
0:14:44 > 0:14:48- Andrew.- Morning, Chris. - How are you?- Fine, thanks.
0:14:48 > 0:14:51Andrew is a lecturer in food and nutritional sciences.
0:14:51 > 0:14:54His specialist subject - mass-produced ice cream.
0:14:54 > 0:14:59He's going to teach me how to make the economy soft scoop version.
0:14:59 > 0:15:02But the ingredients look nothing like I expected.
0:15:02 > 0:15:05Just a bunch of white powder, basically.
0:15:05 > 0:15:06First things first,
0:15:06 > 0:15:09I don't see any bottles of milk or anything with that.
0:15:09 > 0:15:11No. We've just used skimmed milk powder.
0:15:11 > 0:15:15So no liquid milk or liquid cream, but we can still call it ice cream?
0:15:15 > 0:15:17Yes, because that's the term that is permitted
0:15:17 > 0:15:19under the food labelling regulations.
0:15:19 > 0:15:23In go the whey powder and an array of sugars.
0:15:23 > 0:15:28We have got a little tub here with emulsifiers.
0:15:28 > 0:15:30Emulsifiers and stabilisers, yes.
0:15:30 > 0:15:33I can see people at home almost sort of panicking
0:15:33 > 0:15:36that this is going into our ice cream.
0:15:36 > 0:15:38- Is it harmful to us?- No, not at all.
0:15:39 > 0:15:42Making this ice cream could not be easier.
0:15:42 > 0:15:43Add it slowly.
0:15:43 > 0:15:46All that powder is simply poured into a vat of water.
0:15:46 > 0:15:47That's fine.
0:15:47 > 0:15:50But we're not finished adding our ingredients yet.
0:15:50 > 0:15:52What is this? Is this fat? Vegetable fat?
0:15:52 > 0:15:55This is coconut oil. This is going to replace the cream.
0:15:55 > 0:15:57Oh. I like cream.
0:15:57 > 0:16:01Yes, but the one we are making now is the lower-cost ice cream.
0:16:01 > 0:16:02Lower cost.
0:16:02 > 0:16:05But there's one ingredient that bumps up the profit margin
0:16:05 > 0:16:09on our economy soft scoop more than anything else.
0:16:09 > 0:16:12- We are adding air to it?- Yes. - Is that necessary?- Yes.
0:16:12 > 0:16:16If you don't add any air, it's going to be a very solid product.
0:16:16 > 0:16:19Most people expect a little bit of air in the ice cream.
0:16:19 > 0:16:22- The soft and fluffy kind.- Yes.
0:16:22 > 0:16:24And obviously the less expensive ice creams
0:16:24 > 0:16:27tend to have a bit more air in them.
0:16:27 > 0:16:28So they put more and more air into it?
0:16:28 > 0:16:30Yes. It's the cheapest ingredient.
0:16:30 > 0:16:32It's chocks away as we churn up
0:16:32 > 0:16:35around three litres of ice cream mix.
0:16:37 > 0:16:40There we are. There's our ice cream.
0:16:40 > 0:16:43That's probably seven litres.
0:16:43 > 0:16:47Better than 50% increase in volume.
0:16:47 > 0:16:49Wow! So we've managed to fluff up
0:16:49 > 0:16:53our not-so-creamy budget dessert to double the size.
0:16:53 > 0:16:55No wonder it's cheaper.
0:16:55 > 0:16:58Later on, we stage a dairy showdown.
0:16:58 > 0:17:00- What would that be?- 21.
0:17:00 > 0:17:0221% fat?!
0:17:02 > 0:17:05And I burst some ice cream bubbles.
0:17:05 > 0:17:08I'm thinking already tonight I'll change my dessert!
0:17:12 > 0:17:15I've always thought of you as a classy guy, Chris. I can say that.
0:17:15 > 0:17:19Thanks, Matt. Yeah, I do like nice things in life. Good restaurants.
0:17:19 > 0:17:21You would think that a really posh restaurant
0:17:21 > 0:17:23would be a danger-free zone, wouldn't you?
0:17:23 > 0:17:25Well, I would hope so, yes.
0:17:25 > 0:17:27Well, then you should watch this.
0:17:35 > 0:17:38It's not just takeaway joints that get inspected.
0:17:38 > 0:17:41Every kind of food outlet, from simple sandwich stalls
0:17:41 > 0:17:46to gastro pubs, are checked out by Britain's food safety officers.
0:17:46 > 0:17:50In Oxfordshire, hygiene heroes Richard and Rebecca
0:17:50 > 0:17:53oversee around 2,000 establishments
0:17:53 > 0:17:56and, to build up an appetite, they do it all by bike.
0:17:58 > 0:18:02Today, they are heading to popular gastro pub The Perch,
0:18:02 > 0:18:04just a mile and a half from Oxford city centre.
0:18:04 > 0:18:08It gets rave reviews for its fabulous French food.
0:18:08 > 0:18:11But that doesn't mean the food hygiene is top notch.
0:18:11 > 0:18:15On its last inspection, the officers gave it a lowly one out of five
0:18:15 > 0:18:17for food storage and handling safety.
0:18:17 > 0:18:19Although, after this visit,
0:18:19 > 0:18:22The Perch is about to get new owners.
0:18:22 > 0:18:26With fine dining, you get some particularly high-risk foods.
0:18:26 > 0:18:29Things like steak tartare, which is basically raw meat.
0:18:29 > 0:18:31Raw oysters, pink duck.
0:18:31 > 0:18:34Things that are a little bit out of the ordinary.
0:18:34 > 0:18:37It may be an old English pub, but the menu is inspired
0:18:37 > 0:18:42by the homeland of the head chef, Stephane Pasquier.
0:18:42 > 0:18:45For this Frenchman, nothing is more important than the taste
0:18:45 > 0:18:47and the flavour of his food.
0:18:47 > 0:18:50Even if it means serving it rare.
0:18:50 > 0:18:53But our food inspectors have a different priority.
0:18:53 > 0:18:56Keeping the public safe.
0:18:56 > 0:18:58We've got a busy kitchen here so we'll let Chef get on
0:18:58 > 0:19:01whilst we have a little look around.
0:19:01 > 0:19:04Great. Let's look in the walk-in fridge.
0:19:04 > 0:19:06So, yeah, we're all dated, we're all labelled.
0:19:06 > 0:19:09Shallot, haricot beans.
0:19:09 > 0:19:11The storage is looking OK.
0:19:11 > 0:19:14Rebecca is now keen to have a close look
0:19:14 > 0:19:15at how the meat is being cooked.
0:19:15 > 0:19:18- So are these the beefburgers? - Yes, they are.
0:19:18 > 0:19:22- Do you mind if I just take a quick temperature of it?- Go ahead.
0:19:22 > 0:19:24Like any self-respecting Frenchman,
0:19:24 > 0:19:27Stephane likes his beef pink and bloody.
0:19:27 > 0:19:30I believe that you should have the choice.
0:19:30 > 0:19:31Especially for me,
0:19:31 > 0:19:34if I order a burger somewhere and it's well done, I'm not happy.
0:19:34 > 0:19:36Customer preference is one thing,
0:19:36 > 0:19:39but the Food Standards Agency says minced beef should be cooked
0:19:39 > 0:19:43to at least 75 degrees to kill off all harmful bacteria.
0:19:43 > 0:19:46A lot of people don't realise how dangerous it can be.
0:19:46 > 0:19:48People are exercising a choice
0:19:48 > 0:19:51when they don't really know what's going to happen to them.
0:19:51 > 0:19:53The thing is, if it's a fresh burger,
0:19:53 > 0:19:55you think it's still dangerous?
0:19:55 > 0:19:57If the meat is contaminated on the outside
0:19:57 > 0:19:59and it's got E. coli on it and then you mince it,
0:19:59 > 0:20:03yeah, the burger's going to have E. coli in it.
0:20:03 > 0:20:06E. coli is the bad boy of the bacteria world.
0:20:06 > 0:20:10Last year, there were over 32,000 reported cases.
0:20:10 > 0:20:13It's especially dangerous to the young, old and vulnerable.
0:20:13 > 0:20:15If there is a food poisoning outbreak,
0:20:15 > 0:20:17you would end up being prosecuted.
0:20:17 > 0:20:20And, more importantly, people would be ill
0:20:20 > 0:20:22if there is contamination there.
0:20:22 > 0:20:24I'm going to follow your advice.
0:20:24 > 0:20:27I'm going to put it back in the oven.
0:20:27 > 0:20:29Richard and Rebecca have won the battle of the burger,
0:20:29 > 0:20:32and now they've set their sights on another meat dish -
0:20:32 > 0:20:36chicken liver parfait, which is pate to you and me.
0:20:36 > 0:20:39When the parfait comes out of the oven,
0:20:39 > 0:20:41- what temperature is it?- 65 degrees.
0:20:41 > 0:20:44And in the process of cooking, before it comes out of the oven,
0:20:44 > 0:20:48so when that boiling water's added, do we achieve 75 degrees?
0:20:48 > 0:20:50- Do you know?- No.- OK.
0:20:50 > 0:20:52- No, we don't.- OK.- The reason why, if I bring it to 70 or 75...
0:20:52 > 0:20:55- Yeah, it's going to change... - I'll stop making the parfait.
0:20:55 > 0:20:57It'll change the texture, I understand that.
0:20:57 > 0:21:00I would rather take it off the menu because the texture is like...
0:21:00 > 0:21:02It's not parfait, it's like, er...
0:21:02 > 0:21:04Richard is brave enough
0:21:04 > 0:21:06to give the award-winning head chef some cooking advice.
0:21:06 > 0:21:11Maybe par-cook the livers initially.
0:21:11 > 0:21:13- Just par-cook them.- No.
0:21:13 > 0:21:17Mm, it's enough to make Stephane break out into a cold sweat.
0:21:17 > 0:21:21Inspection over, now the time for Richard and Rebecca to give
0:21:21 > 0:21:25The Perch a mark out of five for hygiene and food safety.
0:21:25 > 0:21:27It's not going to be a great score,
0:21:27 > 0:21:31and that's not because everything you're doing is bad.
0:21:31 > 0:21:32That's not the case at all.
0:21:32 > 0:21:37What it is, we've got certain very high risk dishes where I'm concerned
0:21:37 > 0:21:40that the hazards aren't being controlled as well as they could be.
0:21:40 > 0:21:44As it stands, erm, it's a one,
0:21:44 > 0:21:46which means major improvement necessary.
0:21:46 > 0:21:49But it is because of the specific dishes.
0:21:49 > 0:21:52- Are you clear on that? - Yeah, it's fine.
0:21:52 > 0:21:54Is there any of those bits that you want to go through a bit more?
0:21:54 > 0:21:56Yeah, it's no problem.
0:21:56 > 0:21:58A rating of just one out of five
0:21:58 > 0:22:02means major improvements are required.
0:22:02 > 0:22:04If I still want to have my parfait on the menu,
0:22:04 > 0:22:08I need to change radically, you know.
0:22:08 > 0:22:11I need to do some research, I need to do some sampling, you know,
0:22:11 > 0:22:15change the way I cook it. Er, I don't know.
0:22:15 > 0:22:16But, yeah, that's my next step.
0:22:16 > 0:22:20I think that it's possible for him to find a safe method, especially for
0:22:20 > 0:22:24the parfait, cos there are high-end restaurants that are doing it safely,
0:22:24 > 0:22:27and the customers still like the food.
0:22:27 > 0:22:30We'll be back later to see if Chef Stephane has been able to
0:22:30 > 0:22:34compromise his Gallic priorities and act on their food safety advice.
0:22:40 > 0:22:43Earlier, I dispatched my team of secret swabbers
0:22:43 > 0:22:48to do a snapshot test of ten supermarkets in north-west London.
0:22:48 > 0:22:54Two each of ASDA, Sainsbury's, Tesco, Waitrose and Morrisons.
0:22:54 > 0:22:56How clean are they?
0:22:56 > 0:23:00The results are in. First up, the chicken shelves.
0:23:00 > 0:23:02Across the board, they were hygienic,
0:23:02 > 0:23:06indicating well-washed surfaces and leak-free packaging.
0:23:06 > 0:23:10The trolley handles, though, told a different story.
0:23:11 > 0:23:16Dr Ron Cutler is a microbiologist at Queen Mary University in London.
0:23:16 > 0:23:18He's been analysing the swabs.
0:23:18 > 0:23:22What we found was, alarmingly, some of the trolley handles
0:23:22 > 0:23:27were really quite dirty and unhygienic, and that was a concern.
0:23:29 > 0:23:32Of the 20 trolleys we tested, two from Tesco
0:23:32 > 0:23:36and two from Morrisons had mixtures of potentially harmful bacteria
0:23:36 > 0:23:40that were well above average levels, similar to the levels
0:23:40 > 0:23:44you might find on dirty hands, mobile phones and toilet surfaces.
0:23:47 > 0:23:51In these high-level mixtures, we found E. coli and enterococci,
0:23:51 > 0:23:55which can cause a range of problems from vomiting to diarrhoea.
0:23:55 > 0:23:57There were also staphylococci,
0:23:57 > 0:24:02a skin bacteria which can cause infections like boils and abscesses.
0:24:03 > 0:24:04I was quite surprised to find
0:24:04 > 0:24:08so many Staphylococcus haemolyticus in these specimens.
0:24:08 > 0:24:11Given the opportunity, they can cause infection.
0:24:11 > 0:24:13They can be dangerous in hospitals,
0:24:13 > 0:24:16they can be dangerous in the elderly,
0:24:16 > 0:24:18and they can be dangerous in the very young.
0:24:18 > 0:24:22Are you saying that this could be indicative of a systematic failure
0:24:22 > 0:24:25to clean these trolleys on a regular basis?
0:24:25 > 0:24:29It's obvious that some supermarkets do clean their trolley handles
0:24:29 > 0:24:32on a regular basis, and maybe some don't.
0:24:32 > 0:24:34Maybe somebody should look at it and just say,
0:24:34 > 0:24:35"Well, what's happening here,
0:24:35 > 0:24:38"and how do we actually protect the customers
0:24:38 > 0:24:40"slightly better than we do?"
0:24:40 > 0:24:42And the easy way to do that is just to wipe the handle
0:24:42 > 0:24:44with an alcohol wipe.
0:24:44 > 0:24:50It then puts the emphasis on both the supermarket to supply the wipes,
0:24:50 > 0:24:52unless they want to sell them,
0:24:52 > 0:24:56and the customer to actually do what they feel is correct.
0:24:56 > 0:24:58To be clear, for the healthy,
0:24:58 > 0:25:01these bugs are unlikely to pose a serious risk,
0:25:01 > 0:25:06but for the very young, old and the vulnerable they can be harmful,
0:25:06 > 0:25:08and the higher the levels of bacteria
0:25:08 > 0:25:11the more chance there is of falling ill.
0:25:11 > 0:25:13What about these potato trays?
0:25:13 > 0:25:18At least one from each branch showed levels of bacteria higher
0:25:18 > 0:25:22than you'd expect to find in a reasonably clean kitchen.
0:25:22 > 0:25:26This is not surprising, as bacteria occurs naturally on raw vegetables
0:25:26 > 0:25:30but does show that supermarkets aren't a sterile environment.
0:25:30 > 0:25:34So which supermarkets had exactly which bugs?
0:25:34 > 0:25:36All will be revealed later on.
0:25:36 > 0:25:39So it sounds like there are some fairly unpleasant bugs
0:25:39 > 0:25:44to be found in our supermarkets. But that's only half the story.
0:25:44 > 0:25:47We now need to know how likely they are to spread.
0:25:47 > 0:25:50And that requires another experiment.
0:25:54 > 0:25:57Because if bugs like these can get onto our hands,
0:25:57 > 0:26:00well, then, they can also get onto our food.
0:26:00 > 0:26:03Welcome to the Food Inspectors supermarket.
0:26:03 > 0:26:07We've added a special powder to some of the places where we found bugs.
0:26:07 > 0:26:11Under a UV light, the powder shows up blue on the veg,
0:26:11 > 0:26:12pink on the meat,
0:26:12 > 0:26:14and green on the trolley handles.
0:26:14 > 0:26:16When our shopper touches the powder,
0:26:16 > 0:26:19it will spread from place to place just like germs do.
0:26:19 > 0:26:22I've invited hygiene expert Dr Lisa Ackerley
0:26:22 > 0:26:24to join me watching the action.
0:26:27 > 0:26:30Out comes the trolley.
0:26:30 > 0:26:32And in she goes.
0:26:32 > 0:26:35Your typical shopper, that's all she is.
0:26:35 > 0:26:37Right, so, she's picking up one of the vegetables
0:26:37 > 0:26:40with the powder on it, and then some other vegetables.
0:26:43 > 0:26:45We've got fruit now.
0:26:46 > 0:26:48Chicken and meat can be contaminated
0:26:48 > 0:26:50on the outside surface of the packaging,
0:26:50 > 0:26:52there's been studies showing that.
0:26:55 > 0:26:59We can see now with the ultraviolet light showing that the powder
0:26:59 > 0:27:01that was put on the meat, that's transferred onto the bread.
0:27:01 > 0:27:03So our leeks have got...
0:27:03 > 0:27:07- They've got the green powder on. - Which is the human stuff.- Yeah.
0:27:07 > 0:27:09From the trolley handle.
0:27:09 > 0:27:12- Oh, no, so that's chicken germ on grape.- Yeah, that's not good, is it?
0:27:12 > 0:27:16Well, I'd be upset if I was then feeding those grapes to my child.
0:27:16 > 0:27:20'So there's cross contamination between the foods.
0:27:20 > 0:27:23'But is our shopper contaminated as well?'
0:27:24 > 0:27:25It's all over her hands.
0:27:25 > 0:27:29A little bit of everything - green, blue, pink.
0:27:29 > 0:27:32'That means our shopper has picked up bugs
0:27:32 > 0:27:34'from every surface she's touched.
0:27:34 > 0:27:36'Trolley handle, meat packet and raw veg.'
0:27:36 > 0:27:39So these bacteria are completely invisible.
0:27:39 > 0:27:41We're just simulating them here.
0:27:41 > 0:27:44But they can pass on from one contact surface to another,
0:27:44 > 0:27:47so from a dirty food to your hands to a contact surface,
0:27:47 > 0:27:49and then back onto someone else's hands,
0:27:49 > 0:27:52and then onto a sandwich and into someone's mouth.
0:27:52 > 0:27:55'In fact, we found signs of potentially dangerous bugs
0:27:55 > 0:27:57'in all ten supermarkets we swabbed.
0:27:57 > 0:28:00'And, thanks to our UV experiment, we now know just how easily
0:28:00 > 0:28:03'germs can spread once they're on your hands.
0:28:03 > 0:28:06'It's good practice to wash your hands
0:28:06 > 0:28:08'as soon as you can after shopping.
0:28:08 > 0:28:11'It gives you something to think about, doesn't it?
0:28:12 > 0:28:16'In a bit, I'll be revealing exactly which bugs were found where.
0:28:22 > 0:28:24'Back in Coventry,
0:28:24 > 0:28:28'germ-hating Jen has found some rat droppings in a popular takeaway.'
0:28:28 > 0:28:30Wow. That's a lot of rat droppings.
0:28:30 > 0:28:33'She isn't sure whether they're new or old.
0:28:33 > 0:28:34'She's also concerned that the staff
0:28:34 > 0:28:38'and customer toilet could be leaking sewage. Hmm...
0:28:39 > 0:28:41'Jen's asked her colleague, Becky,
0:28:41 > 0:28:43'to join her for some more nosing around.
0:28:43 > 0:28:46'If they both agree that the takeaway's a danger to its customers,
0:28:46 > 0:28:49'they may be forced to close it down.
0:28:49 > 0:28:51'Becky gets straight to business.'
0:28:51 > 0:28:53Just have a look down the back there.
0:28:53 > 0:28:56That's something you're going to need to get repaired
0:28:56 > 0:28:58as soon as possible because, at the moment,
0:28:58 > 0:29:00obviously there is a risk of you coming in here,
0:29:00 > 0:29:02getting sewage on your feet
0:29:02 > 0:29:06and then walking that into your kitchen, which is not very hygienic,
0:29:06 > 0:29:09erm, and could cause a problem, so you need to get that sorted.
0:29:09 > 0:29:10In the meantime, I think
0:29:10 > 0:29:13it's probably best if you, erm, put an out-of-order sign on the toilet
0:29:13 > 0:29:17and say that you're not going to use it for now.
0:29:17 > 0:29:20'No-nonsense Becky is then shown the boxed-in pipe
0:29:20 > 0:29:24'where, earlier, Jen found dozens of rat droppings.'
0:29:24 > 0:29:28- Smells very rodenty down here. - It does.
0:29:28 > 0:29:29'The pipe leads through the kitchen
0:29:29 > 0:29:33'and outside to the back of the property.
0:29:33 > 0:29:36'They find a ready-made adventure playground for rats -
0:29:36 > 0:29:40'mounds of loose garbage from neighbouring businesses.'
0:29:40 > 0:29:42When you've got, you know, a communal area like this,
0:29:42 > 0:29:44you will get rubbish dumped, unfortunately.
0:29:44 > 0:29:47But obviously you've just got to make sure that you
0:29:47 > 0:29:50keep your area nice and clean and tidy so that you don't encourage
0:29:50 > 0:29:53any rats to come into your, you know, back yard, basically.
0:29:53 > 0:29:56I know it sounds harsh because you haven't put that waste there
0:29:56 > 0:29:58but, for the benefit of your business,
0:29:58 > 0:30:01it might be worth a five-minute clean-up.
0:30:01 > 0:30:03'Back in the kitchen, the duo scour the premises
0:30:03 > 0:30:07'for any signs that the rats are hanging out inside.
0:30:07 > 0:30:11'It's a tense moment for Mr Hussein, the owner, whose means of making
0:30:11 > 0:30:15'a living could be put on hold if the inspectors discover fresh rat poo.'
0:30:15 > 0:30:18I can't see any signs at the front of the shop.
0:30:18 > 0:30:21There's no further rat droppings that I've seen so far.
0:30:21 > 0:30:23And the ones that we have found in the void
0:30:23 > 0:30:25do look like they may well be old droppings,
0:30:25 > 0:30:28so I'm not concerned that there's a current rat infestation.
0:30:28 > 0:30:30I was of the same opinion.
0:30:30 > 0:30:33I couldn't see anything around those areas but I wanted a second opinion
0:30:33 > 0:30:36because the level of cleaning around the edges isn't good enough.
0:30:36 > 0:30:40You really need to improve that, er, because of all this fixed equipment,
0:30:40 > 0:30:43and because you've got such a high amount of grease behind there,
0:30:43 > 0:30:46and that's a perfect area where, you know, rats and mice are going to
0:30:46 > 0:30:50run to because they like those sorts of areas if it's nice and warm.
0:30:50 > 0:30:53We're not going to close you down today or ask you to close,
0:30:53 > 0:30:55but we will need to do some serious sorting out
0:30:55 > 0:30:57and remedial works to make sure
0:30:57 > 0:31:00that it definitely isn't a current infestation.
0:31:00 > 0:31:03And, generally, the cleaning really does need to be improved.
0:31:03 > 0:31:06'The takeaway is left with a stern warning
0:31:06 > 0:31:09'and a hygiene score of just one out of five.
0:31:09 > 0:31:11'Jen and Becky order immediate action.
0:31:11 > 0:31:13'We'll be back later to see
0:31:13 > 0:31:16'whether Mr Hussein is able to turn this takeaway around.
0:31:20 > 0:31:22Right, moment of truth...
0:31:22 > 0:31:26'My economy soft scoop is well and truly frozen.
0:31:26 > 0:31:30'It's time now to compare it to Gaby's home-made dairy ice cream.'
0:31:30 > 0:31:34So we'll start off with the cheap ice cream, delicate little morsel.
0:31:34 > 0:31:35Yes.
0:31:36 > 0:31:40I like the texture in my mouth - nice, light and fluffy.
0:31:40 > 0:31:41I have to say, it's, um...
0:31:42 > 0:31:45..quite an artificial taste. It's sort of...
0:31:45 > 0:31:48marzipan-y, sort of vanilla-y.
0:31:48 > 0:31:51It doesn't feel like a natural flavour. Does it to you?
0:31:51 > 0:31:53It's lacking the natural cream flavour.
0:31:53 > 0:31:55All right. Well, we'll try Gaby's one.
0:31:55 > 0:31:58Quite hard work to get it on the spoon.
0:31:58 > 0:31:59Nearly broke the spoon.
0:32:01 > 0:32:02You have to chew this, don't you?
0:32:02 > 0:32:05- Yes, you've got ice crystals initially.- Mm.
0:32:05 > 0:32:08But you'll notice that it melts away very quickly.
0:32:08 > 0:32:11- Yeah, once it's on its way. - Then it's gone.
0:32:11 > 0:32:14- It is very rich, though.- Very rich.
0:32:14 > 0:32:16Much creamier, much heavier ice cream.
0:32:16 > 0:32:20You've got a higher fat content. The first one, the low-cost one,
0:32:20 > 0:32:22- was 6% fat. - What would that be?- 21.
0:32:23 > 0:32:26- 21% fat?!- Yes.
0:32:26 > 0:32:28So it's not diet ice cream, that one, is it?
0:32:28 > 0:32:30HE LAUGHS
0:32:30 > 0:32:32You'd have to be very careful how much you ate.
0:32:32 > 0:32:36OK, Mr Ice Cream, over 30 years of experience in the business...
0:32:36 > 0:32:39I'm going to give you a choice - Gaby's ice cream,
0:32:39 > 0:32:41no additives at all but 21% fat.
0:32:41 > 0:32:45And this one, 6% fat and all those additives in them.
0:32:45 > 0:32:47Which one would you go for?
0:32:47 > 0:32:51- I'll go with the 6%.- Really? Why?
0:32:51 > 0:32:55Lower fat content, the emulsifying stabilisers do no harm,
0:32:55 > 0:32:58but a lot of good in maintaining the texture.
0:32:58 > 0:33:01Mr Science Man says it's not doing you any harm at all,
0:33:01 > 0:33:04those emulsifiers and additives, and he'd go for that one.
0:33:04 > 0:33:06I'm going to have another test.
0:33:07 > 0:33:09Go on, then, Chris.
0:33:09 > 0:33:13I want to talk fatty facts with two generations of ice cream lovers,
0:33:13 > 0:33:15and show the grown-ups their favourite
0:33:15 > 0:33:18might not be as healthy as they think.
0:33:18 > 0:33:21I'm taking the soft scoop kids love
0:33:21 > 0:33:24and the posh stuff adults often prefer to a school.
0:33:25 > 0:33:27- Who here likes ice cream? - ALL: Me!
0:33:30 > 0:33:35- Would you like to try some, guys? - ALL: Yes!
0:33:35 > 0:33:37I've got some soft scoop ice cream.
0:33:37 > 0:33:39Grab your ice cream, but nobody eat it yet.
0:33:39 > 0:33:44All right. Now, I'd like you all, get your spoons,
0:33:44 > 0:33:46have a taste and then tell me what it tastes like.
0:33:46 > 0:33:48ALL: Vanilla!
0:33:48 > 0:33:51OK. But what does it feel like in your mouth?
0:33:51 > 0:33:54- Cold, soft.- Soft and cold. - ALL: Yeah.
0:33:54 > 0:33:57I'm just going to give your teachers some ice cream.
0:33:57 > 0:34:00- They've got the posh stuff. - Thank you.
0:34:00 > 0:34:02Go on, have one of those each.
0:34:02 > 0:34:04OK, teachers, what does that taste like?
0:34:04 > 0:34:07- Very creamy.- Very smooth.- It doesn't taste like it's full of sugar.
0:34:07 > 0:34:10- Do you eat ice cream often?- Yeah.
0:34:10 > 0:34:12- Go on, tell me how often. - Probably about twice a week.
0:34:12 > 0:34:14About two or three times a week, I reckon.
0:34:14 > 0:34:18- Two or three times a week you have ice cream?- I enjoy ice cream.
0:34:18 > 0:34:20Which do you think would be "better" for you?
0:34:20 > 0:34:23- That one or this one?- This one.
0:34:23 > 0:34:29- So you're saying the expensive, posh stuff would be better for you?- Yes.
0:34:29 > 0:34:32Why do you think the posh, expensive stuff would be better for you?
0:34:32 > 0:34:35You're just convinced if something's more expensive
0:34:35 > 0:34:38- then it's better quality. - Made with better ingredients.
0:34:38 > 0:34:41They are very natural ingredients, there's no denying that,
0:34:41 > 0:34:43but I'm going to show you something very interesting.
0:34:43 > 0:34:47If you were to have, of the soft scoop, two scoops a day
0:34:47 > 0:34:52for a year, this is the amount of fats that you would have consumed.
0:34:52 > 0:34:54Two scoops a day, every day for a year.
0:34:54 > 0:34:57Do you want to put your ice cream pots on the bottom?
0:34:57 > 0:34:58But I'm not finished!
0:34:58 > 0:35:01All of that is just one person's for a year.
0:35:01 > 0:35:03- Am I allowed to smell it? - You can smell it.
0:35:03 > 0:35:06ALL: Urgh!
0:35:06 > 0:35:09You can touch it. Feel how greasy it is.
0:35:09 > 0:35:12ALL: Ew!
0:35:15 > 0:35:17OK, pop them back on here then.
0:35:17 > 0:35:20Right. Now, wait there, everybody.
0:35:21 > 0:35:23- Look at that.- Oh, my...
0:35:23 > 0:35:30Three times the amount of fats are in the posh, expensive ice cream.
0:35:30 > 0:35:33Oh, wow. That's amazing. Oh.
0:35:33 > 0:35:36The cheaper stuff filled these 15 cups.
0:35:36 > 0:35:41The more expensive, a whole 45 cups.
0:35:41 > 0:35:43Three times the amount of fat.
0:35:43 > 0:35:46Guys, can you go and load these up on your teachers?
0:35:46 > 0:35:50- This is two scoops a day for a year. - CHATTER
0:35:50 > 0:35:52- How does that make you feel now? - Disgusting.
0:35:52 > 0:35:56- It's definitely not so healthy. - You think, "Can't be that bad."
0:35:56 > 0:35:58And now I'm looking at it and it really is.
0:35:58 > 0:36:00I mean, looking at this and smelling it,
0:36:00 > 0:36:02I'm thinking already tonight I'll change my dessert.
0:36:02 > 0:36:04- So you're quite shocked by that? - Yeah, very.
0:36:04 > 0:36:07- Could you blow up that balloon for me, please?- I can try.
0:36:09 > 0:36:11Beautiful. Thank you very much.
0:36:11 > 0:36:13What has just filled up this balloon?
0:36:13 > 0:36:15- ALL: Oxygen! - Air.
0:36:15 > 0:36:17Air. Well done, all of you.
0:36:17 > 0:36:21- And guess what else is full of air. - Ice cream.
0:36:21 > 0:36:25- How did you know?!- Er...cos we're doing things about ice cream.
0:36:25 > 0:36:27Give me five really quickly.
0:36:27 > 0:36:31So this is what your ice cream is also full of.
0:36:31 > 0:36:33LAUGHTER
0:36:34 > 0:36:38Put up your hand if you're still going to eat ice cream.
0:36:38 > 0:36:41- For a treat.- Always.
0:36:41 > 0:36:44- Maybe.- Always.- Maybe.- A maybe.
0:36:44 > 0:36:45Only as a treat, definitely.
0:36:45 > 0:36:49So would you go for the soft scoop or would you go for the posh stuff?
0:36:49 > 0:36:50I do like the expensive ice cream.
0:36:50 > 0:36:53I might... I might try and go for the soft scoop
0:36:53 > 0:36:55and see if I can get used to that first.
0:36:55 > 0:36:58And then...maybe only as a treat go for the expensive stuff from now.
0:36:58 > 0:37:01Anybody not going to have ice cream ever again?
0:37:01 > 0:37:04- But I love... - Oh, is he your boyfriend?
0:37:04 > 0:37:08- How long have you been going out? Just a few weeks?- Er, yeah.
0:37:08 > 0:37:11Oh, that's very nice. Are you in love? Are you going to get married?
0:37:11 > 0:37:13- LAUGHTER - Aw...
0:37:13 > 0:37:15That's so lovely.
0:37:15 > 0:37:19Thank you very much indeed. Give yourselves a big round of applause.
0:37:26 > 0:37:27Are you doing to eat that?
0:37:27 > 0:37:31Yeah. All the major food groups - vanilla, chocolate, strawberry.
0:37:31 > 0:37:33- Thank you. - Haven't you just seen the film?
0:37:33 > 0:37:36The point is, though, this is the cheap stuff,
0:37:36 > 0:37:38so I can eat three times as much.
0:37:46 > 0:37:49Back at The Perch restaurant in Oxford,
0:37:49 > 0:37:52head chef Stephane has been working hard to make sure
0:37:52 > 0:37:56his French cooking is meeting our British food safety standards.
0:37:57 > 0:37:59But has he had to compromise the taste
0:37:59 > 0:38:03and texture of his food to keep Richard and Rebecca happy?
0:38:03 > 0:38:04Two pork. Two salmon.
0:38:04 > 0:38:08On their last visit, our food inspectors gave The Perch
0:38:08 > 0:38:10just one out of five for food storage and handling safety.
0:38:10 > 0:38:13That meant big improvements had to be made.
0:38:13 > 0:38:16The restaurant is now under new management,
0:38:16 > 0:38:20so will our bacteria-busting duo be satisfied by Stephane's changes?
0:38:20 > 0:38:24We've been working on a new cooking technique for the chicken
0:38:24 > 0:38:28liver parfait to make it perfectly safe to the guests, you know?
0:38:28 > 0:38:31I didn't compromise anything, which is the most important.
0:38:31 > 0:38:32Safe and uncompromised.
0:38:34 > 0:38:37Stephane's signature dish, the chicken liver pate,
0:38:37 > 0:38:40was causing our food inspectors most concern,
0:38:40 > 0:38:44so has Stephane managed to balance safety and taste?
0:38:44 > 0:38:46The recipe is still the same, it's just the cooking process
0:38:46 > 0:38:51is just... I cook it a little bit longer than usually.
0:38:51 > 0:38:54We're going to start with the livers. I'm going to add the eggs.
0:38:54 > 0:38:58Eggs, raw livers, this is mega high risk at this moment, isn't it?
0:38:58 > 0:38:59Oh, yeah, it is. Big time, yes.
0:38:59 > 0:39:02And that is why it has to be cooked properly.
0:39:03 > 0:39:05We don't want to be killjoys.
0:39:05 > 0:39:07That's one of the painful aspects of the job,
0:39:07 > 0:39:09when you're kind of telling somebody,
0:39:09 > 0:39:11"You can't do your signature dish."
0:39:11 > 0:39:13It's a nightmare, but obviously it has got to be safe as well.
0:39:13 > 0:39:16But if we can get both - brilliant.
0:39:16 > 0:39:18Now I'm going to put those bad boys in the oven.
0:39:18 > 0:39:22They'd be potentially harmful if they weren't cooked properly.
0:39:22 > 0:39:25But it's not just the parfait that Richard is keen to inspect.
0:39:25 > 0:39:29Have they reduced the E. coli risk in their burgers by cooking them
0:39:29 > 0:39:31to the recommended safe temperature?
0:39:31 > 0:39:33What about the burgers then, Stephane?
0:39:33 > 0:39:36- I now cook them through.- Right. - Yeah, we do.
0:39:36 > 0:39:37- Right.- We do.
0:39:37 > 0:39:38Some people still ask...
0:39:38 > 0:39:41- Still ask for the burger to be medium rare...- Yeah.
0:39:41 > 0:39:43..so we still do that.
0:39:43 > 0:39:46But we tell them, you know?
0:39:46 > 0:39:48So you're doing it to 75 as a point temperature?
0:39:48 > 0:39:50I think that's better.
0:39:50 > 0:39:52You have to make it safe. That's all, really.
0:39:52 > 0:39:55This whole idea of gourmet food, it's happening more and more.
0:39:55 > 0:39:57I mean, I think there's a demand for it.
0:39:57 > 0:40:01And I think my concern is that customers are going to think,
0:40:01 > 0:40:03"Well, I had it in a restaurant so I'm going to cook this burger
0:40:03 > 0:40:08"from the supermarket pink," and the results aren't going to be pretty.
0:40:08 > 0:40:10Right, parfait.
0:40:10 > 0:40:13Gourmet Stephane will have to prove his new cooking methods
0:40:13 > 0:40:15meet food safety guidelines.
0:40:15 > 0:40:19He has to show his pate reaches a minimum temperature if
0:40:19 > 0:40:23he's got any chance of improving his one-out-of-five food hygiene score.
0:40:23 > 0:40:26Will the proof be in the parfait?
0:40:26 > 0:40:30Just checking the core temperature to see that it gets up to 70,
0:40:30 > 0:40:32which is the safe cooking temperature.
0:40:32 > 0:40:35- OK, so we've got up... we've got past 70.- Yep.
0:40:35 > 0:40:37It hit 74,
0:40:37 > 0:40:40so the time and temperature combination of that is fine.
0:40:40 > 0:40:43- It should be wobbly, which is good, you know.- Yeah.
0:40:43 > 0:40:45If it's not wobbly any more, it will be overcooked.
0:40:45 > 0:40:49Inspection complete, will Richard and Rebecca be satisfied enough
0:40:49 > 0:40:53with what they've seen to improve on The Perch's one-star rating?
0:40:53 > 0:40:55This place is really solid now.
0:40:55 > 0:40:58What you've just demonstrated there is great.
0:40:58 > 0:41:01All the other dishes, you know, spot on.
0:41:01 > 0:41:04I can give it a new score and I will give it a new score.
0:41:04 > 0:41:07- I'm going to give it four. - OK.- Which is... Which is good.
0:41:07 > 0:41:09Really appreciate your hard work
0:41:09 > 0:41:12and I'm extremely pleased that you've got par...
0:41:12 > 0:41:14- Well, I think parfait should go back on the menu.- Yes.
0:41:14 > 0:41:16I'm happy with it from a food safety point of view.
0:41:16 > 0:41:19If you're happy with it from the taste point of view, brilliant.
0:41:19 > 0:41:22- Yes, fine.- Nice one.- Thank you very much.- Thanks for your help.
0:41:22 > 0:41:26Well, I'd love to get a five-star rating for my food hygiene procedure
0:41:26 > 0:41:29because I think it's paid off since the last visit.
0:41:29 > 0:41:31Yeah, great, very pleased, yeah.
0:41:31 > 0:41:35So safety and taste have been preserved at The Perch,
0:41:35 > 0:41:37and, with their work here done for another day,
0:41:37 > 0:41:40our food inspectors get back on their bikes.
0:41:47 > 0:41:50Now, if you've never had food poisoning,
0:41:50 > 0:41:54you can count yourself very lucky, because every year one million of us
0:41:54 > 0:41:58fall foul of a nasty bacteria in our grub,
0:41:58 > 0:42:01and I'm not just talking about feeling under the weather.
0:42:01 > 0:42:0420,000 of us end up in hospital
0:42:04 > 0:42:09and, sadly, in 500 cases, it proves to be fatal.
0:42:09 > 0:42:11Now, when it comes to food poisoning,
0:42:11 > 0:42:15a little bit of knowledge can go a long way, so each week we're
0:42:15 > 0:42:19going to be telling you about the most serious cases in the UK.
0:42:19 > 0:42:23We'll be explaining exactly what happened and hopefully along the way
0:42:23 > 0:42:26you'll pick up a few tips to make sure you're not the next victim.
0:42:26 > 0:42:29These are the Poison Files.
0:42:34 > 0:42:37- We're going to go this way. Come on.- Meet Ian Mason.
0:42:37 > 0:42:41He lives with his wife and family in a picture-postcard village in Devon.
0:42:41 > 0:42:44A self-employed builder, he's in his early 50s.
0:42:46 > 0:42:48His life changed radically, though,
0:42:48 > 0:42:52after a visit to a local charity fundraiser in April 2011.
0:42:54 > 0:42:58It was a red-hot day, sun was out, fantastic, there was lots of markets.
0:42:58 > 0:43:00The beach...you couldn't see for people.
0:43:00 > 0:43:03There must have been over 1,000 people here.
0:43:03 > 0:43:07There were several stalls selling food, including a hog roast.
0:43:07 > 0:43:08The hog roast had finished
0:43:08 > 0:43:11and the chap was putting everything in his van and he was driving off,
0:43:11 > 0:43:13but there was trotters and bits of meat on the table
0:43:13 > 0:43:16and I thought, "Can't let that go to waste,"
0:43:16 > 0:43:19and I put this piece in me mouth and I went, "Oh, my God,"
0:43:19 > 0:43:21and I just knew.
0:43:21 > 0:43:24It was, "Oh, that is disgusting." I just needed to spit it out.
0:43:24 > 0:43:26But because there was so many people around me,
0:43:26 > 0:43:28I thought, "Don't do that, just swallow it.
0:43:28 > 0:43:30"It's only a piece of meat, what could go wrong?"
0:43:30 > 0:43:34It was a decision that had terrible consequences.
0:43:34 > 0:43:37Next day I just started getting a few pains.
0:43:37 > 0:43:41I went to the toilet and it was as if...all hell just broke loose.
0:43:41 > 0:43:45All that came out was, er, black blood.
0:43:45 > 0:43:48The following day, Ian's condition hadn't improved,
0:43:48 > 0:43:49and he visited his GP.
0:43:49 > 0:43:52The doctor discovered he was suffering from
0:43:52 > 0:43:54salmonella food poisoning.
0:43:54 > 0:43:58I lost so much weight and I was losing so much blood,
0:43:58 > 0:44:00I honestly thought I was going to die.
0:44:00 > 0:44:03The salmonella bacteria enter the stomach,
0:44:03 > 0:44:08invade the small intestine and secrete toxins which make you sick.
0:44:08 > 0:44:12So, up to 12 to 72 hours after contracting salmonella,
0:44:12 > 0:44:14depending on how strong your body is,
0:44:14 > 0:44:17you'll start getting the symptoms of food poisoning -
0:44:17 > 0:44:20stomach cramps, vomiting and diarrhoea.
0:44:20 > 0:44:24We asked Dr Dilys Morgan, head of the public body
0:44:24 > 0:44:26that monitors gastrointestinal infections,
0:44:26 > 0:44:29to explain how this could have happened.
0:44:29 > 0:44:33Salmonella is caught from eating the organisms,
0:44:33 > 0:44:35so that can be directly from the animals
0:44:35 > 0:44:37or it can be via foods which are
0:44:37 > 0:44:41either incorrectly prepared or not properly cooked
0:44:41 > 0:44:44or contamination from other products in the kitchen.
0:44:45 > 0:44:49Not long after falling sick, Ian started to pass fresh blood.
0:44:49 > 0:44:52And that means the bacteria has worked its way
0:44:52 > 0:44:55the length of his body into his large intestine.
0:44:55 > 0:44:59His doctor immediately sent him to hospital.
0:44:59 > 0:45:01Where he ended up in the isolation ward.
0:45:02 > 0:45:06You're in pain, you're crying, it's like the end of the world.
0:45:06 > 0:45:09And I was getting worse and worse and worse.
0:45:09 > 0:45:12Tests revealed he'd developed ulcerative colitis.
0:45:12 > 0:45:17Now, that's where ulcers are formed on the lining of his gut,
0:45:17 > 0:45:21which were causing bloody diarrhoea and intense stomach pain.
0:45:21 > 0:45:25It's an incurable condition that has serious long-term implications
0:45:25 > 0:45:27for Ian and his family.
0:45:27 > 0:45:29No vegetables.
0:45:29 > 0:45:33I can't eat them, basically. Salami, that would make me so ill.
0:45:33 > 0:45:35Anything spicy, can't eat.
0:45:35 > 0:45:40Tuna, mmm, keep away from it.
0:45:40 > 0:45:42Juice, can't drink that.
0:45:42 > 0:45:45Beer, can't drink it. So when you come home, you're hungry, you go...
0:45:45 > 0:45:50"Hmm, what are we going to eat? Oh, I know. Toast."
0:45:50 > 0:45:53Ian wasn't the only one to fall ill following the fundraiser.
0:45:53 > 0:45:56There were seven confirmed cases of salmonella poisoning
0:45:56 > 0:45:58after the event.
0:45:58 > 0:46:02While Ian may be certain what had caused his problem, health officials
0:46:02 > 0:46:06didn't have access to the meat or the cooking area from the festival.
0:46:06 > 0:46:09And therefore it's quite hard to prove it was the hog roast.
0:46:09 > 0:46:14Although we all feel it was, it was difficult to prove this.
0:46:14 > 0:46:19Almost two years on, Ian is trying to rebuild his life,
0:46:19 > 0:46:23but the food poisoning incident has had a lasting impact.
0:46:23 > 0:46:26Obviously, you'd give anything to have your health back.
0:46:26 > 0:46:30You don't think this would ever happen. Not from one bite.
0:46:49 > 0:46:52Coming up, we find out how to avoid potential pitfalls
0:46:52 > 0:46:54when it comes to eating street food.
0:46:54 > 0:46:57It's just like being in a professional kitchen.
0:46:57 > 0:47:01And we go deep undercover to see if vendors are following the rules.
0:47:07 > 0:47:11Earlier, we tested ten branches of five leading supermarkets
0:47:11 > 0:47:13for harmful bacteria.
0:47:13 > 0:47:16Most notable were some of the trolley handles.
0:47:16 > 0:47:18I was quite surprised to find
0:47:18 > 0:47:21so many staphylococcus in these specimens.
0:47:21 > 0:47:24And I saw just how easily germs can be passed around.
0:47:24 > 0:47:25- It's all over her hands.- Yeah.
0:47:25 > 0:47:30We tested 20 trolley handles, so which stores were home to which bugs,
0:47:30 > 0:47:32and what can that mean for your health?
0:47:32 > 0:47:36So, which supermarket trolleys were the cleanest
0:47:36 > 0:47:39and which needed a little bit more TLC?
0:47:39 > 0:47:41First, Waitrose.
0:47:41 > 0:47:45Nothing much to report, low levels of contamination.
0:47:45 > 0:47:47There were low levels of staphylococci,
0:47:47 > 0:47:51which can cause skin infections such as boils and abscesses.
0:47:51 > 0:47:57And enterococci, which can cause wound and urinary tract infections.
0:47:57 > 0:48:01But we're talking the kind of levels you'd find in a very clean kitchen,
0:48:01 > 0:48:03no cause for concern.
0:48:03 > 0:48:05ASDA.
0:48:05 > 0:48:08Two of their trolleys had slightly higher levels of bacteria.
0:48:08 > 0:48:10One of them had staphylococci.
0:48:12 > 0:48:16Again, staphylococcus can cause boils, abscesses and skin infections.
0:48:17 > 0:48:19But we're still talking hygienic levels
0:48:19 > 0:48:22you might find in a reasonably clean kitchen.
0:48:24 > 0:48:25Sainsbury's.
0:48:25 > 0:48:29Three of the trolleys we tested had low-level contamination
0:48:29 > 0:48:32but two of them did have E. coli.
0:48:32 > 0:48:36E. coli can cause cramps, diarrhoea and vomiting.
0:48:36 > 0:48:39There were also staphylococci and enterococci.
0:48:40 > 0:48:43Again, the levels were clean enough to be considered hygienic.
0:48:45 > 0:48:48At Tesco, two of their trolleys had too many bugs to count.
0:48:48 > 0:48:52They also had E. coli amongst other bugs.
0:48:52 > 0:48:55Now we're talking quite dirty,
0:48:55 > 0:48:58posing a higher risk of getting these conditions.
0:48:58 > 0:49:01The levels were similar to those you might find on grubby hands
0:49:01 > 0:49:03and toilet surfaces.
0:49:03 > 0:49:05Morrisons.
0:49:05 > 0:49:08Trolleys from one of their stores came out well but in the branch
0:49:08 > 0:49:13down the road, both trolleys were grossly contaminated with E. coli,
0:49:13 > 0:49:15staphylococci and enterococci.
0:49:16 > 0:49:21Gross contamination is just another way of saying too many bugs to count,
0:49:21 > 0:49:24so well above reasonably clean levels.
0:49:26 > 0:49:29Our survey was a snapshot of ten supermarkets
0:49:29 > 0:49:33but we did find some potentially dangerous levels of bacteria
0:49:33 > 0:49:37where it could easily spread to our food and then to us.
0:49:37 > 0:49:40We put our findings to the body that represents supermarkets,
0:49:40 > 0:49:43the British Retail Consortium.
0:49:43 > 0:49:45They told us...
0:49:53 > 0:49:57..so preventative controls on trollies are limited.
0:50:04 > 0:50:05..and are not unexpected
0:50:05 > 0:50:07on raw meat and vegetables.
0:50:08 > 0:50:11They added that supermarkets provide...
0:50:17 > 0:50:20..and make improvements where necessary.
0:50:21 > 0:50:25The risk levels we're talking about are low, but they are there.
0:50:25 > 0:50:27And if you thought that your supermarket
0:50:27 > 0:50:31was a sterile environment, well, clearly that's not the case.
0:50:31 > 0:50:34Worth thinking about next time you pull out a trolley.
0:50:38 > 0:50:42Earlier, we met Ian Mason, a father of three from Devon who became
0:50:42 > 0:50:47dangerously ill after salmonella bacteria entered his system.
0:50:47 > 0:50:51He believes it came from a hog roast at a local fundraiser.
0:50:51 > 0:50:54Making food on the road can be a very tricky
0:50:54 > 0:50:57and a very risky business, so to learn how to do it properly,
0:50:57 > 0:51:00I'm going to meet food street vendor Atholl Milton.
0:51:00 > 0:51:03He's got 20 years of experience in the food business.
0:51:03 > 0:51:05He's worked with the likes of Jamie Oliver.
0:51:05 > 0:51:09He knows how to make top-notch nosh on the move.
0:51:10 > 0:51:12I hope I get a free lunch out of this one.
0:51:12 > 0:51:16'All the food is cooked here, in this mobile van, and these guys
0:51:16 > 0:51:20'run a tight ship to make sure that their customers stay safe.'
0:51:21 > 0:51:23Now, as Atholl gets the van ready to cook,
0:51:23 > 0:51:26and shows me how things should be done,
0:51:26 > 0:51:29I wonder if everybody's playing by the same rules.
0:51:29 > 0:51:32Well, I've called upon the services of a certain Jenny Morris.
0:51:32 > 0:51:34During the Olympics, her responsibility
0:51:34 > 0:51:38was to make sure there was no outbreak of food poisoning.
0:51:38 > 0:51:41Well, she won a gold medal there. Now I've got another task for her.
0:51:41 > 0:51:44I want you to go and have a look around a few stalls,
0:51:44 > 0:51:47and make sure that everybody is doing the right thing.
0:51:47 > 0:51:49- Will you do that for me? - I'd be very pleased to.
0:51:49 > 0:51:51'I'm sending her deep undercover
0:51:51 > 0:51:55'to see what's really happening on London's mean streets.'
0:51:55 > 0:51:57'She'll be using covert cameras
0:51:57 > 0:52:00'to keep tabs on these unsuspecting vendors.
0:52:00 > 0:52:02We'll catch up with Jenny later on.'
0:52:03 > 0:52:06'Back in Atholl's van, I'm going to discover how it's possible
0:52:06 > 0:52:09'to be clean even when your kitchen is in the street.
0:52:09 > 0:52:13'These guys follow some simple rules. They're called the four Cs.'
0:52:13 > 0:52:15'First up, cleanliness.'
0:52:15 > 0:52:19- Grab a sanitizer bottle.- Right.
0:52:19 > 0:52:21'Cross contamination, our next big C,
0:52:21 > 0:52:25'is one of the most common causes of food poisoning in the UK.'
0:52:25 > 0:52:28I've come into the kitchen. I feel as if it's in two halves.
0:52:28 > 0:52:29Why the split?
0:52:29 > 0:52:33We keep our raw meats separate from all the rest of our products
0:52:33 > 0:52:35over there. It prevents cross-contamination.
0:52:35 > 0:52:38It is a really simple process. We have the space. Why not do it?
0:52:38 > 0:52:40'C number three is cooking.'
0:52:40 > 0:52:42When do I know they're ready?
0:52:42 > 0:52:45'Well, a catering thermometer will be able to tell us if these beauties
0:52:45 > 0:52:49'have got up to the recommended minimum temperature of 75 degrees.'
0:52:49 > 0:52:53'And our final of the four Cs is an important one. Chilling.'
0:52:53 > 0:52:56'The staff here allow any hot food to cool down
0:52:56 > 0:53:00'before it's placed in the fridge at a chilly five degrees.'
0:53:01 > 0:53:03'Time to see if other London street food vendors
0:53:03 > 0:53:06'have been as vigilant as these guys with the four Cs.'
0:53:08 > 0:53:10- Hi, Chris.- You caught me having a tea break.
0:53:10 > 0:53:13'Jenny's back with her covert surveillance.'
0:53:13 > 0:53:16Show me some of the footage. First and foremost, cooking.
0:53:16 > 0:53:19- What have you seen?- OK.
0:53:19 > 0:53:23What we are looking at here in particular is the mounds of food.
0:53:23 > 0:53:26And what you'll actually find is the heat is at the bottom,
0:53:26 > 0:53:30so the bottom will be hot, but the top of the mound won't.
0:53:30 > 0:53:32And the dangers of lukewarm food?
0:53:32 > 0:53:36When you come below a certain temperature, you get into what
0:53:36 > 0:53:40is called the danger zone, which is the zone where any bugs can grow.
0:53:40 > 0:53:41What else have you got to show me?
0:53:41 > 0:53:44Well, let's have a look at some of the cross-contamination risks
0:53:44 > 0:53:48- we saw today.- I can see he's eating. Is that the problem?
0:53:48 > 0:53:49It is part of the problem.
0:53:49 > 0:53:52He has put his gloves on, which are meant to avoid cross-contamination.
0:53:52 > 0:53:55He is then eating, so he's got hand-to-mouth contact.
0:53:55 > 0:53:58The gloves potentially are a contact with his mouth,
0:53:58 > 0:54:02where there can be bugs, and then he goes back to handling food again.
0:54:02 > 0:54:05The answer should be hand-washing facilities and good hand-washing.
0:54:05 > 0:54:07- And did you see that?- No.
0:54:07 > 0:54:09Cleanliness.
0:54:09 > 0:54:13When I go and look at a street stall, what I want to see is that
0:54:13 > 0:54:16the food handler looks clean and the place looks clean.
0:54:16 > 0:54:19We saw the opposite on many occasions.
0:54:19 > 0:54:23You're talking about appearance or their clothes and their aprons?
0:54:23 > 0:54:26Both. In some cases, people didn't have their hair tied back.
0:54:26 > 0:54:29- It could get into the food. - OK, next C.
0:54:29 > 0:54:34Chilling, ie keeping things nice and cold. What did you see today?
0:54:34 > 0:54:37I'm looking at the guy here, who I can see has got a little
0:54:37 > 0:54:40cool box right down at the bottom of the screen there.
0:54:40 > 0:54:42You weren't impressed with that?
0:54:42 > 0:54:46No. What we were seeing here was people using domestic cool boxes.
0:54:46 > 0:54:48That is just meant for taking your family
0:54:48 > 0:54:52out for a picnic for a short time, not for commercial operation.
0:54:52 > 0:54:55So, hand on heart, would you eat your lunch at any of those places?
0:54:55 > 0:54:58I saw some really interesting food today,
0:54:58 > 0:55:01- but I'd want to choose very carefully.- Point taken.
0:55:01 > 0:55:03And if you are choosing very carefully, consider the four Cs.
0:55:03 > 0:55:07Make sure it's cooked well, chilled properly,
0:55:07 > 0:55:10avoid cross-contamination and always look out for cleanliness.
0:55:14 > 0:55:16In Coventry, Jenny's now been closely monitoring
0:55:16 > 0:55:20improvements at Benny's chicken shop for five weeks.
0:55:21 > 0:55:25It's time for the final visit, and manager Mr Afsal shows her around.
0:55:25 > 0:55:28- How are you?- I'm OK.- Good.
0:55:28 > 0:55:31On the first visit, Jen discovered dozens of rat droppings
0:55:31 > 0:55:35and a leaking toilet. That was put right straight away.
0:55:35 > 0:55:39Today, she wants to make sure standards are being maintained.
0:55:40 > 0:55:44We're just here today to make sure you've done the things that we
0:55:44 > 0:55:46said in the last inspection report that were left over,
0:55:46 > 0:55:49and just see how we get on with things. Is that all right?
0:55:49 > 0:55:51Yes, that's all right. You are welcome.
0:55:51 > 0:55:53You can see the things we have done.
0:55:53 > 0:55:57Jenny's ushered into the newly-renovated toilet.
0:55:57 > 0:56:00The builder checked everywhere. He says there is no leak.
0:56:00 > 0:56:04But he put the sealant around the whole pipes and everywhere.
0:56:04 > 0:56:08It's not the prettiest fixing I've ever seen,
0:56:08 > 0:56:10but generally, I think it's done the job.
0:56:10 > 0:56:12Jenny then inspects the boxed-up pipes
0:56:12 > 0:56:15that previously had been full of old rat droppings.
0:56:15 > 0:56:18Much cleaner than last time, isn't it? Much, much cleaner.
0:56:18 > 0:56:21I can't see any evidence, I don't think. That's good.
0:56:21 > 0:56:25Five weeks ago, Jen was concerned by the level of cleanliness
0:56:25 > 0:56:28in the kitchen and around the poison traps.
0:56:29 > 0:56:31I remember last time the mouse boxes
0:56:31 > 0:56:33and poison boxes were quite dirty, weren't they?
0:56:33 > 0:56:36So the fact that it's nice and clean shows that you have been
0:56:36 > 0:56:39keeping on top of the cleaning, which is really good.
0:56:39 > 0:56:41And, lastly,
0:56:41 > 0:56:45Jen checks the outside communal area for the level of piled-up garbage.
0:56:45 > 0:56:49So, this area outside, how have you been making sure it's kept clean?
0:56:49 > 0:56:52Every night when we close the shop, we thoroughly brush this area
0:56:52 > 0:56:55so that it can be cleaned thoroughly.
0:56:55 > 0:56:58So even though it's not your rubbish, you're still cleaning up.
0:56:58 > 0:57:02I know it's really irritating, isn't it, but...
0:57:02 > 0:57:05Yes, but we have to do it for the business.
0:57:05 > 0:57:09Benny's chicken shop had been a big concern to the food and safety team.
0:57:09 > 0:57:13Since their final inspection, the change has been noticeable,
0:57:13 > 0:57:17and now Benny's has a good hygiene rating of four out of five.
0:57:17 > 0:57:20Overall, I'm very pleased with what you've done.
0:57:20 > 0:57:22You've made a lot of improvements.
0:57:22 > 0:57:24You've worked hard, I think, to make improvements.
0:57:24 > 0:57:27If you come next time, you will see more improvements.
0:57:27 > 0:57:29Exactly.
0:57:32 > 0:57:35- Matt, why don't you ever ask me round for dinner?- Are you kidding?
0:57:35 > 0:57:40The Poison Files? You're like the Hercule Poirot of food poisoning.
0:57:40 > 0:57:43- You show up, and then people drop like flies.- That's ridiculous.
0:57:43 > 0:57:47That's like saying Robert Peston caused that economic crisis.
0:57:48 > 0:57:50BOTH: Good night!
0:57:55 > 0:57:59Next week on Food Inspectors, Tracey's on the trail
0:57:59 > 0:58:00of a food with no name.
0:58:00 > 0:58:03We're already in court on Friday with these.
0:58:04 > 0:58:0916 months on from Horsegate, we ask, where's the next scandal coming from?
0:58:09 > 0:58:11I wouldn't really know the difference.
0:58:11 > 0:58:13I've got no idea what they actually are.
0:58:13 > 0:58:16I'm not sure I could tell them apart.
0:58:16 > 0:58:18And those little yoghurt drinks.
0:58:18 > 0:58:21I find out how they really make you feel.
0:58:21 > 0:58:24Now, I'm going to reveal to all of you
0:58:24 > 0:58:26who was drinking what.