0:00:02 > 0:00:04You ever thought of running a restaurant?
0:00:04 > 0:00:06I have, but there's so much to think about.
0:00:06 > 0:00:08The food, the customers, the service...
0:00:08 > 0:00:11There's also another very important element which you've neglected.
0:00:11 > 0:00:14Oh, yeah. The food inspectors.
0:00:18 > 0:00:21We've never been more interested in our food
0:00:21 > 0:00:24and this is the programme that reveals what
0:00:24 > 0:00:28you really need to know about the food on your plate.
0:00:28 > 0:00:31Do you think people will know the difference?
0:00:31 > 0:00:33Hmm. It doesn't look like chicken.
0:00:33 > 0:00:35Are they doing us any good?
0:00:35 > 0:00:39I'll be lifting the lid on our billion pound food industry.
0:00:39 > 0:00:43Are our supermarkets as safe and clean as you might expect?
0:00:43 > 0:00:44HE SHOUTS
0:00:44 > 0:00:48You were living virtually as slaves.
0:00:48 > 0:00:52I'll be teaching you how to avoid becoming the next food victim.
0:00:52 > 0:00:55The campylobacter has splattered everywhere.
0:00:55 > 0:00:58I honestly thought I was going to die.
0:00:58 > 0:01:00And I'll be joining Chris to help reveal what's
0:01:00 > 0:01:02really in our favourite foods.
0:01:02 > 0:01:04Anybody fancy eating any of this?
0:01:04 > 0:01:06- KIDS:- No!
0:01:06 > 0:01:09And, of course, we'll be back out on the front line
0:01:09 > 0:01:11with the food inspectors.
0:01:11 > 0:01:13We can't leave you open with cockroaches.
0:01:14 > 0:01:19From takeaways to gastro pubs, everyone is open for inspection.
0:01:19 > 0:01:20If there's a food poisoning outbreak,
0:01:20 > 0:01:22you would end up being prosecuted.
0:01:37 > 0:01:42This week, Tracey's on the trail of food with no name.
0:01:42 > 0:01:44We're already in court on Friday with these.
0:01:46 > 0:01:50After Horsegate, where could the next food scandal be coming from?
0:01:50 > 0:01:52I wouldn't really know the difference.
0:01:52 > 0:01:55I've got no idea what they actually are.
0:01:55 > 0:01:57I'm not sure I could tell them apart.
0:01:57 > 0:01:59And those little yogurt drinks.
0:01:59 > 0:02:02I find out how they really make you feel.
0:02:02 > 0:02:07Now, I'm going to reveal to all of you who was drinking what.
0:02:07 > 0:02:09I knew it, I knew it, I knew it!
0:02:12 > 0:02:15The food industry's worth billions and, over the last few years,
0:02:15 > 0:02:19it's totally transformed the way we shop and eat, but that means,
0:02:19 > 0:02:23when it goes wrong, it can also have a massive impact.
0:02:23 > 0:02:26Every week, I'll be lifting the lid on the big food stories
0:02:26 > 0:02:28that could affect us all.
0:02:32 > 0:02:33About a year ago,
0:02:33 > 0:02:36we discovered that there were things in our food that shouldn't
0:02:36 > 0:02:38really be there and, when I say things,
0:02:38 > 0:02:43I'm talking about giant quadrupeds like Eric here.
0:02:43 > 0:02:46The scale of the horse meat scandal told us that this
0:02:46 > 0:02:50wasn't just a mincemeat malfunction.
0:02:50 > 0:02:52This was something much bigger.
0:02:52 > 0:02:55Tests revealed that almost 5% of processed meat products across
0:02:55 > 0:02:59Europe were mislabelled as beef, when they actually contained horse.
0:02:59 > 0:03:01So, what I want to know is what's been the impact
0:03:01 > 0:03:04of the horse meat scandal today,
0:03:04 > 0:03:08and what could be the food substitution scandal of the future?
0:03:08 > 0:03:10First off, let's rewind.
0:03:10 > 0:03:14How did horse get into our burgers in the first place?
0:03:14 > 0:03:19It all started when a horse found its way to a slaughterhouse.
0:03:19 > 0:03:21nothing unusual or wrong in that,
0:03:21 > 0:03:24as long as what comes out at the other end is labelled as
0:03:24 > 0:03:29horse meat and the slaughterhouse claims that it was.
0:03:29 > 0:03:32But as we now know, the processed meat journey
0:03:32 > 0:03:34can be long and complicated.
0:03:34 > 0:03:37The original horse meat could have been through countless processes
0:03:37 > 0:03:40in numerous countries and, somewhere along the line,
0:03:40 > 0:03:44it was relabelled as beef before landing on a supermarket shelf,
0:03:44 > 0:03:46then served up on a plate.
0:03:48 > 0:03:51These complex food chains still exist,
0:03:51 > 0:03:54expert Professor Tim Benton is concerned.
0:03:54 > 0:03:57The Horsegate issue, there is a degree of, in a sense,
0:03:57 > 0:03:59regulatory failure,
0:03:59 > 0:04:01because you've got so many steps in the chain, there is
0:04:01 > 0:04:04always the potential for substitution and fraud
0:04:04 > 0:04:06if somebody wants to change the system.
0:04:06 > 0:04:08Right after the horse meat scandal,
0:04:08 > 0:04:12the big winners were local butchers, and there was a 40% drop
0:04:12 > 0:04:15in processed meat sales at the supermarket.
0:04:15 > 0:04:17But this didn't last long and soon
0:04:17 > 0:04:21we returned to our old ways of shopping from the big boys.
0:04:21 > 0:04:25So, who exactly should be keeping an eye on the supermarkets?
0:04:25 > 0:04:27Well, it's people like Peter Watson,
0:04:27 > 0:04:30a Trading Standards officer in Gloucestershire,
0:04:30 > 0:04:32but Peter's got a lot on his plate.
0:04:32 > 0:04:35It's not just supermarkets on his watch,
0:04:35 > 0:04:37it's all the local butchers as well.
0:04:37 > 0:04:40I've come to take a sample of some of your burgers, if possible.
0:04:40 > 0:04:42- Here's my- ID. Oh, yeah.
0:04:42 > 0:04:44What are you expecting from a beef burger?
0:04:44 > 0:04:46For it to be able to be called a beef burger,
0:04:46 > 0:04:49- it should have 62% beef in it. - Right, OK.
0:04:49 > 0:04:52Government regulations state a beef burger mustn't
0:04:52 > 0:04:54contain any other type of meat,
0:04:54 > 0:04:58but can contain ingredients such as onions and breadcrumbs.
0:04:58 > 0:05:01Each burger has to be divided into three.
0:05:01 > 0:05:04One's for the analyst, one's for the butcher,
0:05:04 > 0:05:06and one is kept in the freezer in the office.
0:05:06 > 0:05:09What Peter's doing at the butcher's is exactly the same as he would be
0:05:09 > 0:05:13doing in any shop selling meat, and that includes the supermarkets.
0:05:13 > 0:05:16Thanks for your time. And I'll see you again, now,
0:05:16 > 0:05:19you'll get your results in the post. You know all of that. OK.
0:05:19 > 0:05:23These burgers did contain more than the legal minimum amount of beef.
0:05:23 > 0:05:26Tests also revealed small traces of pork,
0:05:26 > 0:05:29this wasn't felt to be deliberate though, and the butcher was
0:05:29 > 0:05:33simply advised to wash the machine thoroughly between each use.
0:05:33 > 0:05:35Peter, this is a very time-consuming process,
0:05:35 > 0:05:39- that's what I'm getting here. - Yes, it is.
0:05:39 > 0:05:43We can speed up slightly by taking another officer with us, but because
0:05:43 > 0:05:46of the manpower we've got in the office at the moment,
0:05:46 > 0:05:49that just takes another man off the job from doing other things.
0:05:50 > 0:05:53'Alarmingly, even after the horse meat scandal,
0:05:53 > 0:05:57'the numbers of Trading Standards officers nationwide have been cut,'
0:05:57 > 0:06:00meaning that people like Peter are busier than ever.
0:06:00 > 0:06:03In Gloucestershire, the workforce has been almost halved.
0:06:03 > 0:06:07Inevitably, this means the food outlets we have to trust,
0:06:07 > 0:06:10aren't being monitored as closely as they were.
0:06:10 > 0:06:12Well, I was worried before.
0:06:12 > 0:06:15Now, I feel like I should meet someone very important.
0:06:15 > 0:06:18So, I'm going to see Anne McIntosh MP,
0:06:18 > 0:06:21Chair of the Environment, Food and Rural Affairs Committee.
0:06:21 > 0:06:24After a year's investigation, she believes Trading Standards
0:06:24 > 0:06:28and the supermarkets have to up their game when it comes to testing.
0:06:28 > 0:06:32About a year on from the horse meat scandal, do we now have a
0:06:32 > 0:06:36system that we consumers can have some kind of confidence in?
0:06:36 > 0:06:38Not yet, we're getting there.
0:06:38 > 0:06:43We do need to make sure that we don't have another situation,
0:06:43 > 0:06:44another food scare.
0:06:44 > 0:06:46We're saying that there should be
0:06:46 > 0:06:49the requirement from the Food Standards Agency that
0:06:49 > 0:06:52retailers regularly check their products
0:06:52 > 0:06:57and that the results of the tests are posted on the retailers' website.
0:06:57 > 0:07:00We believe that that would go some way to reassuring
0:07:00 > 0:07:02consumers of testing being done.
0:07:02 > 0:07:05We spoke to the body representing supermarkets
0:07:05 > 0:07:08and they assured us that, since the horse meat scandal,
0:07:08 > 0:07:11they've carried out thorough reviews of their supply chains with
0:07:11 > 0:07:13the intention of making them simpler,
0:07:13 > 0:07:18and have implemented rigorous DNA testing systems.
0:07:18 > 0:07:22Later on, could the fish industry be next in line for a crisis?
0:07:22 > 0:07:26When I looked at all of the evidence, fish came top of the list.
0:07:31 > 0:07:33Have you sent it yet? I haven't got it.
0:07:33 > 0:07:36Meet Tracey Sweet, one of the food inspectors making sure
0:07:36 > 0:07:40Newcastle's 280,000 residents are safe from food poisoning.
0:07:40 > 0:07:43I don't like making people frightened of me, I just want to help them
0:07:43 > 0:07:46and I want to make their businesses good businesses.
0:07:46 > 0:07:48And with more than 2,000 food outlets in the "Toon",
0:07:48 > 0:07:52that's a lot of business owners for Tracy to help.
0:07:52 > 0:07:56Today, she's visiting local fish shop Joe's Fish Net.
0:07:56 > 0:07:59The business currently has a food hygiene rating of 1.
0:07:59 > 0:08:03It was given that rating approximately two years ago.
0:08:03 > 0:08:05If we don't see improvements today, we will have to consider
0:08:05 > 0:08:08whether we need to take some kind of formal action,
0:08:08 > 0:08:12either by way of formal notice or prosecution.
0:08:14 > 0:08:17It's been five months since Tracey's last visit
0:08:17 > 0:08:21and now shop owner Anica has refurbished her premises.
0:08:21 > 0:08:23£15 altogether, please.
0:08:23 > 0:08:25But will that work lift the business off
0:08:25 > 0:08:28the bottom rung of the food hygiene ratings?
0:08:28 > 0:08:30Good morning. I'm from Environmental Health,
0:08:30 > 0:08:32I've just come to see really what progress we've made.
0:08:32 > 0:08:34- All right. - And to do your inspection.
0:08:34 > 0:08:37Refrigeration is vital in a fish business
0:08:37 > 0:08:40and Tracey starts her inspection there.
0:08:40 > 0:08:44Oh, my word! Has it been snowing in here? What's happened?
0:08:44 > 0:08:46The door hatch, it's not shutting properly,
0:08:46 > 0:08:49so, with it not shutting properly, what it does is it makes ice.
0:08:49 > 0:08:52It's not long before Tracey spots something lurking in this
0:08:52 > 0:08:55home-made winter wonderland that shouldn't be there.
0:08:55 > 0:08:58The cartons of chickens here, where are they from?
0:08:58 > 0:09:01Those are from a company that asked me to take them for a couple of days
0:09:01 > 0:09:04and I said, "I don't want them," and they're taking those back.
0:09:04 > 0:09:07You've got quite a few of those crates of chicken, haven't you?
0:09:07 > 0:09:10Unlabelled chickens in a fish shop are concerning Tracey,
0:09:10 > 0:09:14and she's keen to find out exactly where they've come from.
0:09:14 > 0:09:16Where did you get them from?
0:09:16 > 0:09:21They are from a supplier, a frozen food supplier.
0:09:21 > 0:09:23OK, where are they based?
0:09:23 > 0:09:24- Hull.- They're based in Hull?
0:09:24 > 0:09:27Yeah, it is. Is it Hull or Manchester?
0:09:27 > 0:09:29It's...
0:09:29 > 0:09:32I'm not too sure, I'd have to look up one of his invoices,
0:09:32 > 0:09:34and me mam's just took them away, so...
0:09:34 > 0:09:35If he's from Hull or Manchester,
0:09:35 > 0:09:39why is he asking somebody in Newcastle to look after them?
0:09:39 > 0:09:42Because he delivers to a couple of local shops and I said,
0:09:42 > 0:09:44"I shouldn't really be taking them,
0:09:44 > 0:09:46"I don't sell meat, I don't intend to sell meat."
0:09:46 > 0:09:49I would like to see the invoices for them,
0:09:49 > 0:09:51so that I can see where they're from, obviously,
0:09:51 > 0:09:53cos, at the moment, there's no identification on them at all.
0:09:53 > 0:09:56It's a vital part of the UK's food safety system,
0:09:56 > 0:09:58that all products like meat and fish
0:09:58 > 0:10:01can be traced right back to wherever they came from.
0:10:01 > 0:10:04That way, if there is an outbreak of food poisoning, the authorities
0:10:04 > 0:10:08can quickly remove items that can poison others from sale.
0:10:08 > 0:10:11That's why unlabelled chickens without an invoice in the freezer
0:10:11 > 0:10:15of a shop selling fish, are ringing alarm bells for Tracey.
0:10:15 > 0:10:18I am concerned, obviously, that she's got chicken stored in there.
0:10:18 > 0:10:19Where is that going to be going?
0:10:19 > 0:10:22You know, I'm quite surprised to see that there.
0:10:22 > 0:10:25And it's not the last surprise Anica has in her freezers.
0:10:25 > 0:10:29Can you tell us a little bit about this salmon that you've got?
0:10:29 > 0:10:32Where this is from? And they supply it to you like that?
0:10:32 > 0:10:35- Yep.- Without a label on?- Mm-hm.
0:10:35 > 0:10:36Right, OK. In a box or...?
0:10:36 > 0:10:39No, it comes in a box, a cardboard box with no label on.
0:10:39 > 0:10:41It's just his name and address.
0:10:41 > 0:10:45Right, he shouldn't be supplying that to you, all right? Can you...?
0:10:45 > 0:10:48I'd like you to throw those ones out if you can and, again,
0:10:48 > 0:10:51I'd like to see some information about where they're from.
0:10:51 > 0:10:54This time, Anica's unlabelled food
0:10:54 > 0:10:56is out on display for customers to buy.
0:10:56 > 0:11:00- It could be time for drastic action. - This is the same stuff, isn't it?
0:11:00 > 0:11:03- Yeah, it is. - I don't know where it's from,
0:11:03 > 0:11:04it's got no list of ingredients,
0:11:04 > 0:11:07what's in it, so a customer wouldn't know whether it's got any
0:11:07 > 0:11:10- additives in it or anything they might be allergic to.- Yeah.
0:11:10 > 0:11:14- All right?- And that's one of the key reasons all of these pots have to be
0:11:14 > 0:11:17- removed from sale.- Do you want me to get rid of them now?
0:11:17 > 0:11:18Yes, please.
0:11:18 > 0:11:21It's a terrible blow for Anica and her business,
0:11:21 > 0:11:23but there's more bad news.
0:11:23 > 0:11:25She may also lose the chickens.
0:11:25 > 0:11:28I'm going to come back later on today and if you can get the invoice for
0:11:28 > 0:11:32the chickens, so we can see exactly where they've come from, all right?
0:11:32 > 0:11:34The inspection has been a disappointment for Anica
0:11:34 > 0:11:38and she finds herself having something in common with her fish.
0:11:38 > 0:11:41I don't know, I'll see what happens. I feel gutted!
0:11:41 > 0:11:44I've never known her to sell chicken before, so I'm just a little
0:11:44 > 0:11:47bit concerned about where it's from, why she's got it.
0:11:47 > 0:11:49We've got no traceability at all at the moment.
0:11:49 > 0:11:51She should know what is required
0:11:51 > 0:11:55and if the product isn't properly labelled, she shouldn't accept it.
0:11:55 > 0:11:57The last thing Anica can afford is to have to
0:11:57 > 0:11:59surrender even more stock.
0:11:59 > 0:12:03Come back later and find out what happens to the mystery chickens.
0:12:07 > 0:12:12Now, most of the food we eat does exactly what it says on the label.
0:12:12 > 0:12:14Other food, well, it doesn't need a label,
0:12:14 > 0:12:17but, in the modern world, food is getting more
0:12:17 > 0:12:22and more complicated, so, have you ever wondered what is in your food?
0:12:27 > 0:12:31Now, when I was growing up, this was an example of a health drink,
0:12:31 > 0:12:33a good old-fashioned pint of milk.
0:12:33 > 0:12:37But, nowadays, many people choose these, the yogurt drinks,
0:12:37 > 0:12:40and they used to actually say on the label, "good bacteria" and
0:12:40 > 0:12:43"probiotics." But you don't actually see those words on here any more.
0:12:43 > 0:12:46- Why's that?- I have no idea.
0:12:46 > 0:12:50- That means I've got to go and find out, right?- Swap.- OK.
0:12:50 > 0:12:52These yogurt drinks were first launched in the UK with
0:12:52 > 0:12:56glossy adverts making big bacterial health claims.
0:12:56 > 0:13:01- TV:- These friendly Lactobacillus casei Shirota are found in Yakult...
0:13:01 > 0:13:04- TV:- Actimel is scientifically proven to help support your immune system.
0:13:06 > 0:13:09Adverts like these were on our screens until 2012,
0:13:09 > 0:13:13when the European Food Safety Authority banned the health claims
0:13:13 > 0:13:15and the term "probiotic."
0:13:15 > 0:13:18I what to know why we'd ever consider drinking something with
0:13:18 > 0:13:22added bacteria. How can bacteria be good for you?
0:13:22 > 0:13:27Chris is meeting Dr Gemma Walton in a lab full of human poo samples.
0:13:27 > 0:13:31Yes, you heard me right. She studies the bacteria in faeces.
0:13:31 > 0:13:34It's a dirty job, but someone's got to do it.
0:13:34 > 0:13:35Are my eyes watering?
0:13:35 > 0:13:38- They are, actually, yes. - It stinks in here.- Sorry about that!
0:13:38 > 0:13:41- Where are we?- We're actually in a gut lab, so
0:13:41 > 0:13:44we study the bacteria that live inside us
0:13:44 > 0:13:46and we isolate these bacteria
0:13:46 > 0:13:49- from human faeces. So, that might explain the smell.- OK.
0:13:49 > 0:13:50Do you spend all day in here?
0:13:50 > 0:13:52- Not all day, no. - Thank goodness for that!
0:13:52 > 0:13:54OK, so, as far as I understand it,
0:13:54 > 0:13:57we have loads of bacteria in our digestive system, right?
0:13:57 > 0:13:58Yep, you're absolutely right.
0:13:58 > 0:14:01We've all got billions of bacteria living within us.
0:14:01 > 0:14:04In fact, we've all got about a kilogram of bacteria
0:14:04 > 0:14:07living inside us, so that's about this amount of weight here.
0:14:07 > 0:14:09- Like a bag of sugar? - Like a bag of sugar.
0:14:09 > 0:14:11So, if you think about it, we've actually got
0:14:11 > 0:14:15more bacterial cells living inside us than human cells.
0:14:15 > 0:14:19Wow. So, I could never really be bacteria-free, could I?
0:14:19 > 0:14:21No. We need our bacteria. They help us.
0:14:21 > 0:14:26Evidence indicates that good bacteria can, amongst other things...
0:14:33 > 0:14:36..caused by taking antibiotics or travelling.
0:14:36 > 0:14:39So, good bacteria can do us lots of good if we need it.
0:14:41 > 0:14:43So, why was the term "probiotic" banned?
0:14:43 > 0:14:46I've come to meet dietician Lucy Jones.
0:14:46 > 0:14:49- Lucy, how lovely to meet you.- Hello.
0:14:49 > 0:14:53Now, these are massively popular, they sell through the roof, they used
0:14:53 > 0:14:58to say "contains probiotics." Now, if I look at any of the labels,
0:14:58 > 0:15:00that word isn't even on there. Why is that?
0:15:00 > 0:15:04We're now ruled by the European Food Safety Association that
0:15:04 > 0:15:07looks at what health claims can be made on products and,
0:15:07 > 0:15:13so far, not a single health claim around probiotics has been approved.
0:15:13 > 0:15:16What that means for the manufacturers is that they're
0:15:16 > 0:15:19no longer allowed to call their products probiotic and,
0:15:19 > 0:15:23instead, they have to list the type of bacteria on it as a type
0:15:23 > 0:15:26of ingredient, rather than as a health claim.
0:15:26 > 0:15:28But are they doing us any good?
0:15:28 > 0:15:31For a lot of these products, we're not sure about the actual
0:15:31 > 0:15:35benefit, particularly in someone who's already fit and well.
0:15:35 > 0:15:40There is evidence to suggest certain brands can have benefits, but it's
0:15:40 > 0:15:44debated whether the drinks have any impact on a normal healthy person.
0:15:45 > 0:15:48No-one would ever say that probiotics or
0:15:48 > 0:15:51friendly bacteria drinks don't work for anyone.
0:15:51 > 0:15:54The trouble is the price and who they're marketed at,
0:15:54 > 0:15:57cos actually the people who do take them are typically
0:15:57 > 0:16:01the worried well that might not see that much of a health improvement.
0:16:01 > 0:16:05We Brits are spending nearly £300 million a year on yogurt drinks,
0:16:05 > 0:16:08drinks with added bacteria can cost up to three times
0:16:08 > 0:16:10as much as those that contain none,
0:16:10 > 0:16:13even though they no longer carry explicit health claims.
0:16:13 > 0:16:17I want to see how people who say they're already relatively fit,
0:16:17 > 0:16:20will feel after consuming these drinks.
0:16:20 > 0:16:24Time for a snapshot survey of a small group of people.
0:16:24 > 0:16:26MUSIC: "I Got You (I Feel Good)" by James Brown
0:16:26 > 0:16:29We're at a Zumba class in London.
0:16:29 > 0:16:32They've agreed to take part in a subjective blind test.
0:16:32 > 0:16:35We've randomly split them into three groups, two of them will be
0:16:35 > 0:16:38drinking market leading bacteria drinks,
0:16:38 > 0:16:42and one will be drinking a similar drink with no added bacteria.
0:16:42 > 0:16:45What will the volunteers say after taking the drinks
0:16:45 > 0:16:47every day for three weeks?
0:16:48 > 0:16:51I've always wondered whether the yogurt drinks actually work, so I'm
0:16:51 > 0:16:54looking forward to seeing whether I feel the difference or not.
0:16:54 > 0:16:56I quite like them, actually, and I believe in it.
0:16:56 > 0:16:59I'm not sure whether the healthy drinks will actually work,
0:16:59 > 0:17:01but I am interested to see what will happen.
0:17:03 > 0:17:07Later, we reveal what effect was felt by our Zumba volunteers.
0:17:08 > 0:17:10- ALL:- Wow!
0:17:15 > 0:17:19It's not just takeaway joints that get visits from the food officers.
0:17:20 > 0:17:24Everywhere that serves food, from food stores to top restaurants
0:17:24 > 0:17:29is subject to the inspectors' scrutiny and their hygiene ratings.
0:17:29 > 0:17:32These range from 5 for excellent to 0, and the restaurants
0:17:32 > 0:17:36in England can choose whether or not to display their rating.
0:17:36 > 0:17:39In beautiful Oxford, it's up to inspectors Richard
0:17:39 > 0:17:42and Rebecca to hand out the scorecards.
0:17:42 > 0:17:46The food-loving, filth-hating duo often work in tandem,
0:17:46 > 0:17:51not on a tandem, covering over 1,000 different establishments.
0:17:51 > 0:17:54Today, the couple are paying an unexpected visit to
0:17:54 > 0:17:55a brand-new cafe.
0:17:55 > 0:17:57It's a big thing for a new business to be given
0:17:57 > 0:18:01its first food safety rating, and their manager, Charlotte Buller,
0:18:01 > 0:18:04will be hoping their cafe scores high.
0:18:04 > 0:18:06Is that like brownie filling in these tarts?
0:18:06 > 0:18:09Eh, yeah, it is, so it's like a chocolate tart
0:18:09 > 0:18:11- with a gooey brownie filling covered in pastry.- Great.
0:18:12 > 0:18:16Yeah, move along, Richard. You're on Food Inspectors, not Bake Off.
0:18:16 > 0:18:20Now, inside the tiny kitchen, Richard narrowly avoids
0:18:20 > 0:18:24standing in a pair of freshly baked cakes cooling on the floor.
0:18:26 > 0:18:29Now, this isn't just a near disaster for the cakes,
0:18:29 > 0:18:32it also poses a contamination risk for customers.
0:18:32 > 0:18:35The problem with this is you're kind of demonstrating
0:18:35 > 0:18:38right now, that contamination that was on the floor
0:18:38 > 0:18:42is on the underside of that, so, that's now gone on the bread board.
0:18:42 > 0:18:43So, if you are struggling...
0:18:45 > 0:18:48- We're going to get some racks. - Yeah, yeah.
0:18:48 > 0:18:51Next, the inspectors spot another potential hazard, a cooking
0:18:51 > 0:18:56area squeezed into a narrow space behind a constantly opening door.
0:18:56 > 0:18:59I'm kind of worried that if someone pushes and I'm here
0:18:59 > 0:19:02and they're frying sausages or whatever,
0:19:02 > 0:19:05that is horrific. Do we need a door on here?
0:19:05 > 0:19:09Yes. Some people just really don't like looking into a kitchen.
0:19:09 > 0:19:10Have a think about it.
0:19:10 > 0:19:13- Another way round it could be to put it somewhere else.- Yeah.
0:19:13 > 0:19:17Back out the front, the cake display certainly looks appetising,
0:19:17 > 0:19:20- but is it safe?- It's winter now, people are going to have all sorts of
0:19:20 > 0:19:24colds and things like that, um, they might also have something worse,
0:19:24 > 0:19:28like winter vomiting disease, which is a viral airborne disease.
0:19:29 > 0:19:32Winter vomiting bug or norovirus is
0:19:32 > 0:19:35the most common stomach bug in the UK.
0:19:35 > 0:19:37It's extremely contagious
0:19:37 > 0:19:41and as little as ten virus particles can pass it on.
0:19:41 > 0:19:44How would you feel about putting a nice dome, you know,
0:19:44 > 0:19:46a nice pretty glass one over some of the food?
0:19:46 > 0:19:48- Yeah.- Cos, then if someone sneezes...
0:19:48 > 0:19:51- We're going to get a glass separator.- Great.
0:19:52 > 0:19:56It's not against the law to display uncovered cakes,
0:19:56 > 0:19:59but it's best practice to keep them covered up. This could influence
0:19:59 > 0:20:03the score Richard and Rebecca are about to award the new cafe.
0:20:03 > 0:20:06It's not going to sound good, but the good news is that,
0:20:06 > 0:20:09with not a lot of work, we can make the score here good.
0:20:10 > 0:20:12So, today, I'm giving you 2...
0:20:12 > 0:20:15- OK.- ..which means improvement necessary. All right?
0:20:15 > 0:20:18We can come back and if you've done the work satisfactorily
0:20:18 > 0:20:22and the standards have otherwise been maintained, this will go up.
0:20:22 > 0:20:27I think the scoring was a little bit harsh, but you have to just
0:20:27 > 0:20:30go along with it, you can't really fight it, you just have to...
0:20:33 > 0:20:35follow what they say, really!
0:20:35 > 0:20:38Since this visit, all of Richard's concerns have been addressed and, as
0:20:38 > 0:20:43a result, he's expecting their rating to improve on his next inspection.
0:20:48 > 0:20:51I'm examining the fallout from the horse meat scandal.
0:20:51 > 0:20:54So far, we've seen that even though supply chains are still
0:20:54 > 0:20:56incredibly hard to police,
0:20:56 > 0:21:01national Trading Standard inspection budgets have been drastically cut.
0:21:01 > 0:21:04Now, I want to look at another unexpected development that
0:21:04 > 0:21:06has followed all of this drama.
0:21:06 > 0:21:09People have actually started to think about
0:21:09 > 0:21:11whether they'd mind tucking into a horse.
0:21:11 > 0:21:14One rather high profile person thinks it could
0:21:14 > 0:21:17actually be good for horse welfare.
0:21:17 > 0:21:21Our attitudes to the horse meat trade, I think
0:21:21 > 0:21:25might...and the value of horse meat, may have to change,
0:21:25 > 0:21:29should we be considering a real market for horse meat.
0:21:30 > 0:21:34So, the Princess Royal thinks a regular trade in horse meat,
0:21:34 > 0:21:38could actually help horses, the idea being that if animals have a
0:21:38 > 0:21:41commercial value as food, they might be better looked after.
0:21:42 > 0:21:45Now, this isn't a show about animal welfare,
0:21:45 > 0:21:50but I wanted to know, even if it stood a chance of improving
0:21:50 > 0:21:54the lives of horses, would you be prepared to eat horse meat?
0:21:56 > 0:21:58And I hit the streets to find out more.
0:21:59 > 0:22:03Some people are saying that, in fact, if we, as a nation,
0:22:03 > 0:22:07were prepared to eat horse, horses would be treated better as a result.
0:22:07 > 0:22:09- OK.- Does that make sense to you?
0:22:09 > 0:22:11I can see, yeah, like the way we look after cows and things.
0:22:11 > 0:22:13Would you consider eating horse meat?
0:22:13 > 0:22:17- No.- No?- No. - You both said no straightaway there.
0:22:17 > 0:22:20Oh, just the thought of a horse! No, couldn't do it.
0:22:20 > 0:22:23Why is a horse different to a cow?
0:22:23 > 0:22:25It just is. I don't know. It just is.
0:22:25 > 0:22:27I probably would, if I knew what I was eating.
0:22:27 > 0:22:30That's the main thing, I need to know what I'm eating.
0:22:30 > 0:22:33Not really, cos the fact some chickens aren't treated
0:22:33 > 0:22:35correctly anyway, or like lamb or cows.
0:22:35 > 0:22:38It depends on where you get it, so it doesn't really matter.
0:22:39 > 0:22:42Anecdotal evidence is all well and good,
0:22:42 > 0:22:45but we wanted something a bit more scientific.
0:22:45 > 0:22:51So, we commissioned a real bona fide survey. Yeah.
0:22:51 > 0:22:53We asked 1,000 people
0:22:53 > 0:22:56whether they agreed or disagreed with Princess Anne's statement.
0:23:02 > 0:23:04Well, the results are in.
0:23:07 > 0:23:1151% of people disagree with Princess Anne
0:23:11 > 0:23:14that we should consider eating horse meat because it could
0:23:14 > 0:23:19improve the welfare of horses. 38% agree,
0:23:19 > 0:23:22for 11%, it's neither here nor there.
0:23:22 > 0:23:26But whether horse is on the menu or not, one thing is certain, what
0:23:26 > 0:23:31people don't like is being sold one thing only to find
0:23:31 > 0:23:34out it is in fact something else.
0:23:34 > 0:23:39So, where could the next big food scandal come from?
0:23:39 > 0:23:41Stick around and find out.
0:23:45 > 0:23:50Newcastle Food Safety officer Tracey Sweet left a bitter taste in the
0:23:50 > 0:23:54mouth of Joe's Fish Net owner Anica when she called earlier in the day.
0:23:54 > 0:23:55Oh, my word!
0:23:55 > 0:23:58Her fishmonger's shop had chickens in the freezer
0:23:58 > 0:24:00and a mystery fish paste for sale.
0:24:00 > 0:24:05These are serious problems, and Tracey is returning with back up.
0:24:05 > 0:24:07Because there's no labelling attached to the food, and
0:24:07 > 0:24:10we've no identification about where the food has come from, we need
0:24:10 > 0:24:13to make sure the food is of good quality, safe and, more importantly,
0:24:13 > 0:24:15has been processed in a manner
0:24:15 > 0:24:16which is safe for the food to be eaten.
0:24:16 > 0:24:18- Hello.- Hiya.- How have you got on?
0:24:18 > 0:24:20- Very well.- All right. OK, good.
0:24:20 > 0:24:24Tracey has asked Anica to provide paperwork for the chickens she said
0:24:24 > 0:24:26she was just storing as a favour,
0:24:26 > 0:24:30and the unlabelled fish paste she's already confiscated.
0:24:30 > 0:24:33We said we'd like you to provide some invoices for the chicken
0:24:33 > 0:24:35and I don't know whether I said the fish,
0:24:35 > 0:24:38but I would like to see an invoice for the fish as well.
0:24:38 > 0:24:40- Which fish was that? - The little pots.
0:24:40 > 0:24:41Oh, no, I've actually e-mailed him
0:24:41 > 0:24:45- and he said in this one that he's sending us labels.- Right, OK.
0:24:45 > 0:24:48I'm onto that. Em, and as for the chickens, obviously,
0:24:48 > 0:24:50they didn't belong to me, like, I said that.
0:24:50 > 0:24:51So, I've had them took away today.
0:24:54 > 0:24:56So, who has actually taken them away then?
0:24:56 > 0:24:59The person who, like, dropped them off. He's called Andy.
0:24:59 > 0:25:01- I said, "You're going to have to get rid of them."- Right.
0:25:01 > 0:25:04- They're not mine.- I need some contact details for him, then.
0:25:04 > 0:25:06- I need to be able to... - I've wrote them down, you know.
0:25:06 > 0:25:09Tracey obviously isn't pleased that the mystery chickens
0:25:09 > 0:25:10are now on the loose.
0:25:10 > 0:25:12But what about that fish paste?
0:25:12 > 0:25:15- So, the fish?- Give us two seconds, I think I've got
0:25:15 > 0:25:16a label or something, you know, off him.
0:25:16 > 0:25:19She has, at least, been able to give me the name of the company
0:25:19 > 0:25:21or the gentleman where the chickens have gone to,
0:25:21 > 0:25:23so I will definitely have to ring him
0:25:23 > 0:25:25and get some more information from him.
0:25:25 > 0:25:28Until I see these labels, I don't know, really,
0:25:28 > 0:25:31what's going to happen now, but I'll...
0:25:31 > 0:25:32She's coming.
0:25:32 > 0:25:34Here are them labels.
0:25:35 > 0:25:38Yeah, but he's got two different numbers on here.
0:25:38 > 0:25:40Yeah, because one could be for shellfish, one could be for meat.
0:25:40 > 0:25:42OK.
0:25:42 > 0:25:44Would you be able to go and get the box of fish that
0:25:44 > 0:25:47- you put in the freezer before, please?- Yeah.
0:25:47 > 0:25:51Until Tracey and David can confirm who supplied the fish,
0:25:51 > 0:25:54they also need to confiscate the stock not on display.
0:25:54 > 0:25:56- So, what have we got? - Eight pots of mackerel.
0:25:56 > 0:25:58Two, four, six, seven pots of salmon.
0:25:58 > 0:26:01OK, what I'm going to do is I'm going to take it away
0:26:01 > 0:26:02and store it in the office.
0:26:03 > 0:26:06As far as the fish is concerned, she's given us a little bit
0:26:06 > 0:26:09more information now about where the fish actually originates from.
0:26:09 > 0:26:12So, I can go and do some research
0:26:12 > 0:26:15and find out exactly what the company name and address is.
0:26:15 > 0:26:17The issue about the chicken is extremely serious.
0:26:17 > 0:26:19It is something that we will certainly have to
0:26:19 > 0:26:20look into a lot further.
0:26:20 > 0:26:23Traceability, or knowing where the actual chicken has come from,
0:26:23 > 0:26:25is critically important.
0:26:25 > 0:26:28We need to establish that it hasn't come from an illegal slaughterhouse
0:26:28 > 0:26:32or, in fact, that it was intended for something like pet food.
0:26:32 > 0:26:36Anica says meat salesman Andy, who may come from Hull or
0:26:36 > 0:26:40Manchester, has now collected the chicken that was in the freezer.
0:26:40 > 0:26:43Come back later when it all gets too much for Anica.
0:26:43 > 0:26:45I'm actually doing everything I can. I'm doing my best.
0:26:52 > 0:26:55Remember these little yogurt drinks from earlier?
0:26:55 > 0:26:59Back in 2012, European Food Safety Authority banned
0:26:59 > 0:27:02manufacturers from marketing specific health claims.
0:27:02 > 0:27:05TV: Activia is scientifically proven to help
0:27:05 > 0:27:07improve slower digestive transit.
0:27:07 > 0:27:11But celebrities still pop up promoting the drinks.
0:27:11 > 0:27:15GOK WAN: Activia's dairy goodness can help look after you from the inside.
0:27:15 > 0:27:18So, even though manufacturers have removed those health claims,
0:27:18 > 0:27:21do we still believe these drinks are good for us?
0:27:22 > 0:27:24I've come to Goldsmith's University
0:27:24 > 0:27:28to meet consumer psychologist Gorkan Ahmetoglu.
0:27:28 > 0:27:31We're looking at that and it's pretty similar, the message,
0:27:31 > 0:27:34to the ones before, except they don't use the words "good bacteria".
0:27:34 > 0:27:37does that make a difference to you, then, when you watch that?
0:27:37 > 0:27:40I think they will just have this halo effect
0:27:40 > 0:27:44- and the exact wording won't really matter that much.- The halo effect?
0:27:44 > 0:27:47- What do you mean by that?- So, the halo effect is pretty much that
0:27:47 > 0:27:50people associate one particular word
0:27:50 > 0:27:53with many other associations, so, "low fat"
0:27:54 > 0:27:58with "low calories", so it's taking small associations that will
0:27:58 > 0:28:01kind of reinforce that health related product.
0:28:05 > 0:28:09In a snapshot subjective experiment, I'm asking how the drinks
0:28:09 > 0:28:12made my Zumba class feel over a three week period.
0:28:12 > 0:28:16This isn't a scientific health trial, I'm just asking for their opinions.
0:28:18 > 0:28:21In unlabelled jars, one of the best-selling drinks with added
0:28:21 > 0:28:24bacteria, Yakult, was given to one group.
0:28:24 > 0:28:27Another best-seller, Actimel, was given to a second group.
0:28:27 > 0:28:31A third group had a placebo with no added bacteria.
0:28:31 > 0:28:35'We've been monitoring their progress through video diaries.'
0:28:35 > 0:28:39So, today is day six, I've had my yogurt drink for the day.
0:28:40 > 0:28:41I don't feel much different.
0:28:41 > 0:28:44If something dramatic had happened in the first week, I would have
0:28:44 > 0:28:49been very impressed, but I know this is not a magic bullet or anything.
0:28:49 > 0:28:52I feel, still, really energetic.
0:28:52 > 0:28:55I'm not noticing any impact just yet, but, we'll see how it goes.
0:28:56 > 0:29:00The three week period is up, and it's time to pay them a visit.
0:29:01 > 0:29:04They're going to find out which drink they had
0:29:04 > 0:29:07and we're going to find out if they found a difference.
0:29:07 > 0:29:10All right, can I have a show of hands, please? Who's in Group A?
0:29:10 > 0:29:12THEY WHOOP Thank you. Group B?
0:29:12 > 0:29:15THEY WHOOP Thank you. And Group C?
0:29:15 > 0:29:17THEY WHOOP
0:29:17 > 0:29:20Now, on the whole, who feels better for having the drink?
0:29:20 > 0:29:22'Out of the three groups,
0:29:22 > 0:29:24'only two people in Group C actually felt better.'
0:29:27 > 0:29:29Can I have a show of hands for the people who believed
0:29:29 > 0:29:30they were drinking...
0:29:30 > 0:29:34those yogurt drinks with the good bacteria?
0:29:34 > 0:29:36So, Group C, you believe you were drinking that?
0:29:39 > 0:29:43So, who out of you guys thinks they were drinking the placebo?
0:29:43 > 0:29:46- Mm-hm.- Wow. That's very interesting.
0:29:46 > 0:29:49Now, I'm going to reveal to all of you who was drinking what.
0:29:51 > 0:29:53Group C, you were drinking
0:29:53 > 0:29:56Yakult. Well done. You guessed right.
0:29:57 > 0:30:01'Remember, this is only a subjective test on a small group.
0:30:01 > 0:30:03'Here are all the results.'
0:30:03 > 0:30:05Group C took the Yakult.
0:30:05 > 0:30:08Not everyone has turned up, but, of the eight people in the group,
0:30:08 > 0:30:11six said they generally felt the same as before,
0:30:11 > 0:30:12and two people felt better.
0:30:16 > 0:30:17Group B...
0:30:18 > 0:30:20..you were drinking...
0:30:21 > 0:30:22..the placebo.
0:30:24 > 0:30:27I knew it, I knew it, I knew it, I knew!
0:30:27 > 0:30:29Group A, you had yogurt drinks.
0:30:29 > 0:30:31- Oh, wow.- Oh, yes.- Wow.
0:30:31 > 0:30:33That is an amazing reaction.
0:30:33 > 0:30:35I was convinced we had the placebo, because
0:30:35 > 0:30:39I just wasn't feeling anything and I was consciously looking for,
0:30:39 > 0:30:43"Am I tired? Do I have a bit more energy?" Anything!
0:30:43 > 0:30:45Group A were drinking Actimel.
0:30:45 > 0:30:47'There were six people in the group.
0:30:47 > 0:30:50'All said they felt generally the same as before.
0:30:50 > 0:30:52'Two did say they felt less bloated.
0:30:52 > 0:30:56'Even though the placebo Group B were given just soya milk with no
0:30:56 > 0:30:59'good bacteria, results were very similar.
0:30:59 > 0:31:02'Six said they felt generally the same as before.
0:31:02 > 0:31:04'One felt worse, and one felt better.'
0:31:06 > 0:31:09We put our results to Yakult and Actimel.
0:31:09 > 0:31:12They both questioned the robustness of our survey, saying...
0:31:31 > 0:31:34Probiotics, when prescribed, can treat some ailments,
0:31:34 > 0:31:38but, interestingly, at the end of our three week experiment,
0:31:38 > 0:31:41the majority of the people didn't feel any better.
0:31:46 > 0:31:48- Foot up.- What?- Come on.
0:31:50 > 0:31:52What are you doing, man?
0:31:52 > 0:31:54Putting a bit of bacteria in the yogurt. It's good for you.
0:31:59 > 0:32:02Back in Newcastle, and Tracey's returned to Joe's Fish Net.
0:32:02 > 0:32:05Andy, the mystery chicken salesman, has not been traceable
0:32:05 > 0:32:09and neither has the paperwork for the confiscated fish paste.
0:32:09 > 0:32:13Without the paperwork, the little tubs of paste need to be destroyed.
0:32:13 > 0:32:17On this occasion, she decides not to prosecute the retailer.
0:32:17 > 0:32:19So, I've seized the products now.
0:32:19 > 0:32:23The products will be taken before a magistrate and he will give an order
0:32:23 > 0:32:27to me to destroy them, so that's your notice and I just need you to sign.
0:32:27 > 0:32:29- OK.- So, what's she got in the freezer now?
0:32:29 > 0:32:31Let's have a look at some of this labelling.
0:32:32 > 0:32:35- More of the same.- I'm a bit concerned, because, obviously,
0:32:35 > 0:32:39these are what I took the last time, which are going before the court.
0:32:39 > 0:32:40They're going to be in touch.
0:32:41 > 0:32:43- Right.- And I've not had any more.
0:32:43 > 0:32:46- We're already in court on Friday with these.- Mm-hm.
0:32:47 > 0:32:50You've got two options. I can seize these as well, or...
0:32:50 > 0:32:52- Just take them, yeah. - ..voluntary surrender them to us.
0:32:52 > 0:32:54I'll surrender them to you,
0:32:54 > 0:32:56- cos I didn't even know they were there.- OK.
0:32:56 > 0:32:57PHONES RING IN BACKGROUND
0:33:00 > 0:33:03They unlabelled product is what I seized previously.
0:33:03 > 0:33:06And I'm going to court with these on Friday
0:33:06 > 0:33:08and we've still got them on sale.
0:33:08 > 0:33:09I'm really getting annoyed now,
0:33:09 > 0:33:11because I haven't done anything wrong.
0:33:11 > 0:33:13I'm going to have to walk away.
0:33:13 > 0:33:16Losing even more stock proves too much for Anica to bear.
0:33:16 > 0:33:19I'm trying my best. I'm breaking my legs to do this.
0:33:19 > 0:33:23I'm actually doing everything I can. I'm doing my best.
0:33:23 > 0:33:25Anica, I know you're doing everything you can.
0:33:25 > 0:33:27This is why you need to have all the labelling in place,
0:33:27 > 0:33:30so that we know where everything's from.
0:33:30 > 0:33:32- I'll take those away. All right? - Yeah, definitely.
0:33:32 > 0:33:35- And we'll leave you today. All right?- No problem.- OK.
0:33:37 > 0:33:39'At the end of the day, I'm still a human being.
0:33:39 > 0:33:42'It's still really hard to see people get upset.'
0:33:42 > 0:33:46She's trying to do her job and she is trying to improve.
0:33:46 > 0:33:49To be told time and time again that it's still not right,
0:33:49 > 0:33:51must be hard for her.
0:33:55 > 0:33:56The court date has arrived.
0:33:56 > 0:33:59It will now be decided whether Tracey can go ahead
0:33:59 > 0:34:00and destroy the food.
0:34:02 > 0:34:04The magistrate has made the order for us to destroy the food.
0:34:04 > 0:34:07It isn't personal, but it is difficult when you know somebody
0:34:07 > 0:34:12and you've worked with them for a number of years.
0:34:12 > 0:34:17We'll also work with her to get things right in the future as well.
0:34:17 > 0:34:19A little bit distressing, but...
0:34:19 > 0:34:21it's all right, it's over now,
0:34:21 > 0:34:23so, it's given us a little bit of a lesson,
0:34:23 > 0:34:25when I do buy products, I need to check it thorough
0:34:25 > 0:34:29and Tracey's actually shown me how to do that and it's very helpful.
0:34:30 > 0:34:31Not long after the hearing,
0:34:31 > 0:34:36Joe's Fish Net was awarded a great 5 out of 5 hygiene rating.
0:34:41 > 0:34:45I've been looking at the winners and losers since Horsegate.
0:34:45 > 0:34:47Certainly, the horses are no better off and,
0:34:47 > 0:34:51as for the supermarkets, well, it's pretty much business as usual.
0:34:51 > 0:34:52What I'd really like to know is,
0:34:52 > 0:34:56where is the next food scandal coming from?
0:34:56 > 0:34:58Because, if horse meat's taught us anything,
0:34:58 > 0:35:02it's that we'd really rather know what it is that we're eating.
0:35:03 > 0:35:06There is one man that can help me, Professor Chris Elliott.
0:35:06 > 0:35:09He was commissioned by the government to investigate
0:35:09 > 0:35:12the horse meat scandal and it's led him
0:35:12 > 0:35:16to some startling findings about other parts of the food industry.
0:35:16 > 0:35:21When I looked at all of the evidence in relation to food fraud,
0:35:21 > 0:35:23fish, basically, came top of the list.
0:35:24 > 0:35:27Fish is, again, a very complex supply chain.
0:35:27 > 0:35:30What we think is most fish are landed in the UK
0:35:30 > 0:35:32and they end up on our supermarket shelves.
0:35:32 > 0:35:34It's generally far from that.
0:35:34 > 0:35:37That fish will end up being shipped off to China,
0:35:37 > 0:35:38where it will be filleted
0:35:38 > 0:35:41and what you might find is there's another four or five trades
0:35:41 > 0:35:47on that fish commodity before it ends up on the supermarket shelves.
0:35:47 > 0:35:50So, Professor Elliott thinks there's a lot of potential for fraud
0:35:50 > 0:35:52in the fish industry.
0:35:53 > 0:35:57A few years ago, two fish and chip shops were prosecuted for selling
0:35:57 > 0:36:00cheap Vietnamese catfish, or pangasius,
0:36:00 > 0:36:02under the guise of being cod.
0:36:02 > 0:36:05I wanted to see how easy it would be to mistake the two.
0:36:05 > 0:36:10So, I started my search with specialist fishmonger John Purkis.
0:36:10 > 0:36:13So, John, here we have a selection of white fish and,
0:36:13 > 0:36:16if I'm looking at them, to be honest, I can't tell the difference,
0:36:16 > 0:36:19but, I'm trusting to the fact that you can. I hope so.
0:36:19 > 0:36:21Anyway, let's start here. What have we got?
0:36:21 > 0:36:24Cod fillet there. It's a nice thick fish...
0:36:24 > 0:36:25nice green skin on the back.
0:36:25 > 0:36:27We've got haddock next.
0:36:27 > 0:36:30Dark at the top, lighter at the bottom, and then these big spots.
0:36:30 > 0:36:33- Yeah.- What would you make of that?
0:36:33 > 0:36:34Wow.
0:36:34 > 0:36:36- Have you sold one of those before? - No.
0:36:38 > 0:36:40- It's obviously an imported fish. - Why do you say that?
0:36:40 > 0:36:42- Just the texture.- I'll tell you what,
0:36:42 > 0:36:45- that is pangasius.- Oh, OK. - It's an Asian farmed fish.
0:36:45 > 0:36:48Do you think people will know the difference? You know the difference.
0:36:48 > 0:36:51I think people would definitely know the difference.
0:36:51 > 0:36:53The fish-buying public in general, do you think?
0:36:53 > 0:36:56If you cut that open, even with breadcrumbs around it,
0:36:56 > 0:36:58you will see the difference in the two.
0:36:58 > 0:37:01Yeah, but you're John Purkis, specialist fishmonger.
0:37:01 > 0:37:04How about the rest of us? Can we spot the difference?
0:37:04 > 0:37:07I set out a stall with several popular species,
0:37:07 > 0:37:09all selling at today's market price.
0:37:09 > 0:37:11Cod, el classico, thick white flesh.
0:37:11 > 0:37:1311.95 a kilo.
0:37:13 > 0:37:15Haddock, thinner, also white and flaky.
0:37:15 > 0:37:17£11.95 a kilo.
0:37:17 > 0:37:20Pollock, smaller, longer, cheaper.
0:37:20 > 0:37:21£8.95 a kilo.
0:37:22 > 0:37:25And, finally, pangasius, small, pink,
0:37:25 > 0:37:27and a snip at 5 quid a kilo.
0:37:27 > 0:37:30So, you can see why substitution pays.
0:37:30 > 0:37:32The prize for anyone who can identify them all correctly,
0:37:32 > 0:37:35a tune from my mate Trevor the Trout.
0:37:35 > 0:37:38He's not a trout, he's a "sole" singer.
0:37:38 > 0:37:39FISH SINGS
0:37:39 > 0:37:42But, will the British public be able to identify them?
0:37:43 > 0:37:45Let's find out.
0:37:45 > 0:37:48They do all look the same though, don't they?
0:37:48 > 0:37:49I think this is cod.
0:37:49 > 0:37:51You'd go for cod here? Right, let's go. Cod.
0:37:51 > 0:37:54- You're going with pollock there? - Yeah.
0:37:54 > 0:37:56Pollock here, pangasius...
0:37:56 > 0:37:58- You go pollock, pangasius?- Yeah.
0:37:58 > 0:38:05You're going for pollock there? OK. You've got two out of four. 50%.
0:38:05 > 0:38:06One out of four.
0:38:06 > 0:38:08You've got two right out of four.
0:38:08 > 0:38:12- Is this pollock? - You'd like to make that one pollock.
0:38:12 > 0:38:15And swap that and make that pangasius.
0:38:15 > 0:38:17- Now you've got none right!- Oh, well!
0:38:19 > 0:38:22So, what we've proved here is that the British public cannot
0:38:22 > 0:38:26identify white fish, even when they've still got their skins on.
0:38:28 > 0:38:30We might not be able to see the difference,
0:38:30 > 0:38:32but surely we can taste it?
0:38:32 > 0:38:35This time we've lined up cod, haddock and pangasius,
0:38:35 > 0:38:38all battered just like you'd find them at your local chippy.
0:38:38 > 0:38:41I wouldn't really know the difference.
0:38:41 > 0:38:43I've got no idea what they actually are.
0:38:43 > 0:38:44Of the three of them, I wouldn't be able
0:38:44 > 0:38:46to tell the difference between them.
0:38:46 > 0:38:48I'm not sure I could tell them apart.
0:38:48 > 0:38:49Of the 12 people we asked,
0:38:49 > 0:38:52no-one could correctly identify all three fish.
0:38:52 > 0:38:56Many could taste the difference, but didn't know which was which.
0:38:56 > 0:38:59So, if we can't tell the difference by looking at a fish
0:38:59 > 0:39:03or by tasting a fish, surely we're wide open to food fraud.
0:39:03 > 0:39:07We tested 12 cod samples and found nothing untoward.
0:39:07 > 0:39:10Other surveys tell a different story.
0:39:10 > 0:39:12One person who knows his fish is
0:39:12 > 0:39:16marine biologist Dr Stefano Mariani at Salford University.
0:39:16 > 0:39:18He tested for cod mislabelling
0:39:18 > 0:39:22and discovered that over 7% of the samples weren't cod at all.
0:39:22 > 0:39:25When I started back in 2009,
0:39:25 > 0:39:30out of curiosity, really, we were quite staggered and shocked
0:39:30 > 0:39:31by the amount of mislabelling.
0:39:31 > 0:39:34Within my research over the past five years,
0:39:34 > 0:39:38the rate of mislabelling of different species ranged between high rates
0:39:38 > 0:39:45of 30%, 40% down to 0 in some cases for some species in some studies.
0:39:45 > 0:39:47So, it's very variable.
0:39:47 > 0:39:51Mislabelled or substituted fish can be dangerous.
0:39:51 > 0:39:54A 26-year-old man nearly died in 2011 from an allergic
0:39:54 > 0:39:58reaction after unknowingly eating pangasius.
0:39:58 > 0:40:01We asked the trade body representing the seafood industry
0:40:01 > 0:40:03what they thought.
0:40:04 > 0:40:07They told us surveys undertaken since 2007...
0:40:22 > 0:40:24They've said they've spoken to Professor Elliott
0:40:24 > 0:40:26and are...
0:40:31 > 0:40:33They added that..
0:40:37 > 0:40:41We've established we can't rely on our own taste or sight to
0:40:41 > 0:40:43correctly identify the food we're eating,
0:40:43 > 0:40:47and we've seen that the authorities themselves have
0:40:47 > 0:40:52had their ability to police a very complex food chain cut.
0:40:52 > 0:40:53So, who's left?
0:40:53 > 0:40:56Well, maybe it's time for the food industry themselves to
0:40:56 > 0:40:58step up to the plate.
0:41:01 > 0:41:04Now, if you've never had food poisoning, you can
0:41:04 > 0:41:08count yourself extremely lucky, cos, remarkably, every single year,
0:41:08 > 0:41:11one million of us fall foul of a nasty little
0:41:11 > 0:41:14bacteria in our grub and I'm not just taking about feeling
0:41:14 > 0:41:19a bit under the weather, because 20,000 of us end up in hospital
0:41:19 > 0:41:24and, sadly, in 500 of those cases, it can prove fatal.
0:41:24 > 0:41:25Now, when it comes to food poisoning,
0:41:25 > 0:41:29a little bit of knowledge goes a very long way,
0:41:29 > 0:41:31so, each week, I'm going to be telling you about
0:41:31 > 0:41:33the most severe cases in the UK,
0:41:33 > 0:41:37explaining exactly what happened and, hopefully, you'll be
0:41:37 > 0:41:40picking up a few tips to make sure you're not the next victim.
0:41:44 > 0:41:47Meet Nicola and Alex Hammill from Luton in Hertfordshire.
0:41:47 > 0:41:50They're your typical newly-wed couple.
0:41:50 > 0:41:55- I met Nicola in 2006.- 5.- In 2005!
0:41:55 > 0:41:57See what I mean? Men, eh!
0:41:59 > 0:42:02'So, when Alex popped the question in 2009,
0:42:02 > 0:42:05'the happy couple wanted a wedding day that they and their guests
0:42:05 > 0:42:09'would never forget, and, boy, did they get their wish.'
0:42:09 > 0:42:11Aww! It was a good day.
0:42:11 > 0:42:12It was lovely.
0:42:12 > 0:42:16For their wedding reception, the couple chose Letchworth Hall Hotel
0:42:16 > 0:42:19in Hertfordshire, a four-star country hotel.
0:42:19 > 0:42:23Like most brides, Nicola had planned her day to perfection.
0:42:23 > 0:42:26She'd even had a food tasting beforehand and, for starters,
0:42:26 > 0:42:28she'd opted for...
0:42:28 > 0:42:30chicken liver pate.
0:42:30 > 0:42:32Now, this is a popular choice with chefs
0:42:32 > 0:42:34who are catering for large numbers,
0:42:34 > 0:42:38because they can make this in advance and serve when required,
0:42:38 > 0:42:42but, on Nicola's big day, things started to go badly wrong.
0:42:42 > 0:42:44What came out on the starters was
0:42:44 > 0:42:46a bit of stodge on the plate, which was the pate.
0:42:46 > 0:42:50It wasn't presented in the same way, it didn't look the same,
0:42:50 > 0:42:52and it certainly didn't taste the same.
0:42:52 > 0:42:56But they were determined not to let anything ruin their big day.
0:42:56 > 0:42:59They ate the pate and two days later set off
0:42:59 > 0:43:01on their dream honeymoon to Vegas.
0:43:01 > 0:43:03# Come fly with me
0:43:03 > 0:43:05# Let's fly, let's fly away... #
0:43:05 > 0:43:08But what they didn't know was that back in the UK,
0:43:08 > 0:43:11a large number of their guests were violently ill,
0:43:11 > 0:43:15including Nicola's big sister and chief bridesmaid Sam.
0:43:15 > 0:43:20A couple of days after the wedding, I started to feel stomach cramps.
0:43:20 > 0:43:23Everything that I was eating was just going straight through me.
0:43:23 > 0:43:26I felt absolutely terrible.
0:43:26 > 0:43:28Back in Vegas, the happy couple were
0:43:28 > 0:43:30also starting to feel green around the gills.
0:43:30 > 0:43:32He was just...looked awful.
0:43:32 > 0:43:37It was like a conveyor belt of pain, just rotating up and down, up
0:43:37 > 0:43:40and down, like someone was scraping knives down inside your stomach.
0:43:40 > 0:43:43I think you thought I was dying at one stage, didn't you?
0:43:43 > 0:43:45It was...! Although, she didn't call the doctor.
0:43:45 > 0:43:49And it wasn't long before Nicola fell victim too.
0:43:49 > 0:43:53I was just bowed over with big, massive stomach cramps,
0:43:53 > 0:43:58and then I had a little unfortunate accident happen,
0:43:58 > 0:43:59which I couldn't control.
0:43:59 > 0:44:02Not the best way to start your married life, shall we say?
0:44:02 > 0:44:06We were in each other's arms for the wrong reason.
0:44:06 > 0:44:09Big sister Sam was also devastated.
0:44:10 > 0:44:14And I found out that they'd been ill as well.
0:44:14 > 0:44:17I didn't know that they'd been ill...
0:44:17 > 0:44:21and, um, their honeymoon had been ruined.
0:44:22 > 0:44:26What the bride and groom and some of their guests didn't know,
0:44:26 > 0:44:28was that the chicken liver pate had infected them
0:44:28 > 0:44:31with our old friend campylobacter.
0:44:31 > 0:44:34This bacteria builds up in the intestine
0:44:34 > 0:44:37causing stomach cramps, sickness and diarrhoea.
0:44:37 > 0:44:41In bad cases, it causes severe dehydration.
0:44:41 > 0:44:46Every year, campylobacter is linked to about 460,000 poisoning cases...
0:44:52 > 0:44:55Nearly two thirds of chicken has campylobacter.
0:44:55 > 0:44:58So, if you take this table of six chickens...
0:44:59 > 0:45:01one...
0:45:01 > 0:45:03two...
0:45:03 > 0:45:04three...
0:45:05 > 0:45:08..four, will all be contaminated.
0:45:08 > 0:45:15Now, a typical contaminated chicken will contain 1,500,000 bacteria.
0:45:15 > 0:45:19And do you know how much it takes to make you poorly?
0:45:19 > 0:45:21Just 500.
0:45:22 > 0:45:24Sam reported the food poisoning
0:45:24 > 0:45:27to her local Environmental Health officer.
0:45:27 > 0:45:31He went straight down to the hotel kitchen to investigate.
0:45:31 > 0:45:34I spoke to the chef and the chef explained that...
0:45:34 > 0:45:36his recipe...
0:45:36 > 0:45:40he followed was that the chicken livers are to remain slightly pink.
0:45:40 > 0:45:44This set alarm bells off in my mind.
0:45:44 > 0:45:47Out of the 118 guests at the wedding,
0:45:47 > 0:45:5049 of them order chicken liver pate.
0:45:50 > 0:45:55Now, to make that amount, you need this number of chicken livers
0:45:55 > 0:45:57and to make pate, you need to cook them
0:45:57 > 0:46:01and then churn them all together in a food processor, but...
0:46:02 > 0:46:06if just one of the chicken livers is contaminated...
0:46:06 > 0:46:10and isn't cooked properly, and chucked in with the rest,
0:46:10 > 0:46:13the whole lot is contaminated.
0:46:13 > 0:46:16And it could have been a mistake as simple as that
0:46:16 > 0:46:20that resulted in Letchworth Hall Hotel being successfully prosecuted
0:46:20 > 0:46:23and fined over £12,000.
0:46:23 > 0:46:25The management have apologised to the Hammills
0:46:25 > 0:46:29and say the incident was unprecedented in their history.
0:46:29 > 0:46:32They say they've worked closely with safety officers
0:46:32 > 0:46:35and have taken on board suggestions as to ways in which they can
0:46:35 > 0:46:38prevent any recurrence, including additional training for staff.
0:46:38 > 0:46:43The business has since had its food rating of 5 restored.
0:46:43 > 0:46:46So, what should have been done to avoid so much distress?
0:46:46 > 0:46:48Find out later in the programme.
0:46:56 > 0:46:58In Kettering, Northamptonshire,
0:46:58 > 0:47:00food safety officer Eleni Middleton
0:47:00 > 0:47:02knows all about kitchen nightmares.
0:47:03 > 0:47:06She used to be Gordon Ramsay's health and safety manager,
0:47:06 > 0:47:09but she threw in the tea towel about ten years ago,
0:47:09 > 0:47:13turning from poacher to gamekeeper.
0:47:13 > 0:47:15Today, she's doing a routine inspection of
0:47:15 > 0:47:18popular Indian restaurant The Raj.
0:47:18 > 0:47:21It's been a favourite with the locals for over 20 years,
0:47:21 > 0:47:24and, although its food safety record isn't perfect,
0:47:24 > 0:47:28it usually scores a satisfactory rating of 3.
0:47:29 > 0:47:34We've haven't been to do a full inspection in the kitchen for 18
0:47:34 > 0:47:38months, so, it'll be interesting to see what we find today.
0:47:38 > 0:47:41Um, but, hopefully, we'll all be good.
0:47:41 > 0:47:44But Eleni arrives to find nobody's in.
0:47:44 > 0:47:47After a quick call to the owner, she decides to take this
0:47:47 > 0:47:50opportunity for a little snoop out back all alone.
0:47:51 > 0:47:54Because there is this outside area, which is at the back of the kitchen,
0:47:54 > 0:48:00so I can have a look and see what the situation is before the owner comes.
0:48:00 > 0:48:02Eleni investigates a storeroom.
0:48:02 > 0:48:06Inside she finds fresh food and piles of washing up.
0:48:06 > 0:48:08I'm a bit confused as to why this room is
0:48:08 > 0:48:12used for this purpose, keeping...
0:48:13 > 0:48:15..um, pots and pans that, clearly, are in use.
0:48:16 > 0:48:18This is still wet.
0:48:18 > 0:48:20A good storeroom should be well-built,
0:48:20 > 0:48:23so that what's inside is protected.
0:48:23 > 0:48:27This area here is quite open to the elements.
0:48:27 > 0:48:30There's a door, which isn't very good,
0:48:30 > 0:48:32so, even if you try to close it...
0:48:33 > 0:48:36Oh, it doesn't close, cos it gets stuck here.
0:48:37 > 0:48:40What I've found so far, doesn't necessarily fill me
0:48:40 > 0:48:43with confidence that the kitchen's going to be brilliant.
0:48:43 > 0:48:47Normally, if the outhouse is in that state that I've just found
0:48:47 > 0:48:50this one in, it's an indication that the kitchen's not going to be
0:48:50 > 0:48:51brilliant either.
0:48:51 > 0:48:55As soon as Mr Miah, the owner, arrives, Eleni brings him
0:48:55 > 0:48:59- up to date with what she's found. - When I was waiting for you...- Mm-hm.
0:48:59 > 0:49:03- ..I had a look in this room and it's not really acceptable.- Uh-huh.
0:49:03 > 0:49:05And it's not really suitable to be used for food storage.
0:49:07 > 0:49:09As you can see, your walls are flaking,
0:49:09 > 0:49:11and the paint could contaminate food.
0:49:11 > 0:49:14Shall we walk in? And I'll show you exactly.
0:49:14 > 0:49:18And when you find a dirty light switch, what does that tell you?
0:49:18 > 0:49:21You're touching the same light switch, transferring bacteria onto it,
0:49:21 > 0:49:24and when somebody has washed their hands,
0:49:24 > 0:49:27they come in and they touch it, and their hand is dirty again.
0:49:27 > 0:49:33Unless you are able to paint the walls, make them impervious, yeah?
0:49:33 > 0:49:36- Make them clean and you can make sure the door closes safely behind...- Yes.
0:49:36 > 0:49:39..then you can use it for storing these items,
0:49:39 > 0:49:41but, at the moment, you've got to repair it.
0:49:42 > 0:49:45Eleni now has a good nose around the kitchen...
0:49:45 > 0:49:49- Hello, everybody.- ..and she soon finds something that bugs her.
0:49:49 > 0:49:51What's this area for?
0:49:51 > 0:49:54This is, um, like, you know when they do the takeaways?
0:49:54 > 0:49:57- Yeah, OK.- It's to keep them warm.
0:49:57 > 0:49:59Well, these type of exocutors, what happens is
0:49:59 > 0:50:01when the bacteria are they get zapped,
0:50:01 > 0:50:04they explode. If you have food below it,
0:50:04 > 0:50:06- then they'll explode onto the food. - OK.
0:50:06 > 0:50:10- You don't really want flies in your food.- No, no.- Yeah?- Yeah.
0:50:10 > 0:50:13Now, Eleni's beady eye is drawn upwards,
0:50:13 > 0:50:15about eight feet upwards.
0:50:15 > 0:50:18Can someone reach that container for me, please?
0:50:18 > 0:50:21So, it takes two men to bring this down?
0:50:22 > 0:50:25Why up there? Are you just worried that they're going to break?
0:50:25 > 0:50:28Once you cut the poppadoms, to dry off all the oil...
0:50:28 > 0:50:30- They have to stand up, yeah? - It's the driest place.
0:50:30 > 0:50:32So, they are crunchier, yeah?
0:50:32 > 0:50:33But what my worry is that
0:50:33 > 0:50:35that container looks very heavy.
0:50:35 > 0:50:37What if it falls on your heads?
0:50:37 > 0:50:40Can I just try and lift it? Thank you.
0:50:40 > 0:50:43Eleni's job isn't just to worry about customers.
0:50:43 > 0:50:46She's also there to keep the restaurant staff safe.
0:50:46 > 0:50:48This is really heavy!
0:50:48 > 0:50:51- Yes.- Yes, but, like... No, sorry.
0:50:51 > 0:50:54Find a different container or find somewhere else to store it.
0:50:54 > 0:50:58- It's too heavy.- I can store it in a different place, if you want.
0:50:58 > 0:51:03Sacrifice the crispiness of your poppadoms for your staff's welfare.
0:51:03 > 0:51:04Eleni takes her leave from The Raj,
0:51:04 > 0:51:08concerned that their safety standards may have dropped.
0:51:08 > 0:51:11She'll be back later on to see if they've improved.
0:51:11 > 0:51:13Mr Miah welcomes the advice.
0:51:13 > 0:51:17I think, sometimes, you need eyes from the outside.
0:51:17 > 0:51:20Sometimes you're just too focused in here that you possibly
0:51:20 > 0:51:25don't see, from the outside, where you're going wrong or what
0:51:25 > 0:51:28sort of things that you need to look at to make the improvements.
0:51:34 > 0:51:37Earlier, we saw how one young couple's dream wedding turned into
0:51:37 > 0:51:41a nightmare when they and 47 guests were struck down with
0:51:41 > 0:51:45food poisoning after eating the chicken liver pate starter.
0:51:45 > 0:51:49The pate contained the bacteria campylobacter, which is
0:51:49 > 0:51:51present in around 65% of chickens.
0:51:56 > 0:52:00So, I've come to Ston Easton Park in Somerset to discover
0:52:00 > 0:52:03the dos and don'ts of cooking chicken liver pate.
0:52:03 > 0:52:06Now, this hotel hosts over 50 weddings a year,
0:52:06 > 0:52:09which can be for up to 200 people.
0:52:09 > 0:52:11They cannot afford to get it wrong,
0:52:11 > 0:52:14so let's go and find out how to cook pate properly.
0:52:17 > 0:52:20'With two AA rosettes and an FSA rating of 5,
0:52:20 > 0:52:23'head chef Daniel Moon certainly knows his way around a kitchen.'
0:52:24 > 0:52:26Here we are in your kitchen.
0:52:26 > 0:52:29This is your domain. What are we making today?
0:52:29 > 0:52:31Right, we're going to be making chicken liver parfait.
0:52:31 > 0:52:34- So, I've got a hot pan of oil. - Yeah.- Right.
0:52:34 > 0:52:37'Safety guidelines recommend cooking chicken livers till
0:52:37 > 0:52:41'they reach a minimum of 75 degrees for 30 seconds.
0:52:41 > 0:52:43'First up, Chef shows me what happens when
0:52:43 > 0:52:45'you don't get your temperature right.'
0:52:46 > 0:52:48So, if we slice that open...
0:52:48 > 0:52:50it's almost red-raw there, isn't it? In the middle?
0:52:50 > 0:52:53'If it's as purple as these, then you can't be certain that
0:52:53 > 0:52:57'you've got rid of any potential campylobacter.'
0:52:57 > 0:53:00Show me how to get one of these babies up to 75 degrees,
0:53:00 > 0:53:01the magic number.
0:53:02 > 0:53:05Now, a lot of people at home don't have one of these thermometers.
0:53:05 > 0:53:07I would definitely recommend getting a food thermometer.
0:53:07 > 0:53:11Food thermometers are a fail-safe way of ensuring your food is
0:53:11 > 0:53:13hot enough to banish the bacteria,
0:53:13 > 0:53:16and you can find them on your local high street for under a tenner.
0:53:16 > 0:53:19That's it. 75 degrees.
0:53:19 > 0:53:20That...
0:53:20 > 0:53:22is cooked
0:53:22 > 0:53:24all the way through, compared...
0:53:24 > 0:53:25So, that's the raw one.
0:53:26 > 0:53:27And, of course,
0:53:27 > 0:53:30that is...and you can see it's cooked all the way through.
0:53:32 > 0:53:35Time then for a food pleb like me to cook some chicken liver pate.
0:53:35 > 0:53:37I mean, "parfait".
0:53:37 > 0:53:41First, we blend the raw livers and the other ingredients.
0:53:41 > 0:53:42One yolk at a time...
0:53:44 > 0:53:45..a steady stream of butter.
0:53:45 > 0:53:48'To show you how to tell a good pate from a bad one,
0:53:48 > 0:53:51'the chef is going to cook two today.'
0:53:51 > 0:53:52So, we put a lid on.
0:53:52 > 0:53:54- Super.- Let's get it in the oven.
0:53:54 > 0:53:58'One is going to reach the correct temperature of 75 degrees,
0:53:58 > 0:54:00'the other will be well under, at around 50.'
0:54:02 > 0:54:05Time for 35 minutes of R and R.
0:54:07 > 0:54:08ALARM GOES OFF
0:54:08 > 0:54:10Chris! Parfait! Come on!
0:54:10 > 0:54:12I forgot, I forgot! Sorry, mate.
0:54:14 > 0:54:16So, here we go. Moment of truth.
0:54:16 > 0:54:20We have the undercooked pate and the one that we have cooked properly.
0:54:20 > 0:54:22So, there's not a lot of difference visually.
0:54:22 > 0:54:25Shall we get a fork into this?
0:54:25 > 0:54:28'The pate on the left is undercooked, while the one on
0:54:28 > 0:54:32'the right has been cooked at the correct temperature of 75 degrees.'
0:54:32 > 0:54:35What am I looking for to make sure that it's a good pate?
0:54:35 > 0:54:36Just a smooth texture.
0:54:36 > 0:54:40- And that is the same texture all the way through, isn't it?- Exactly.
0:54:40 > 0:54:43It's definitely that. It's consistent.
0:54:43 > 0:54:46Let's try the one that has been undercooked. Here we go.
0:54:47 > 0:54:51Ah! The telltale signs of an undercooked pate.
0:54:51 > 0:54:53That's really gooey, isn't it?
0:54:53 > 0:54:57Yeah. As you can see, it's really gloopy, wet and...not good.
0:54:57 > 0:55:00- Very runny.- The other parfait is very, very smooth.
0:55:00 > 0:55:04- This is the time to call the manager?- Yes.
0:55:04 > 0:55:06If you see that gooeyness, do a runner.
0:55:06 > 0:55:07- Yeah.- Is that right?- Yes.
0:55:07 > 0:55:11Now, remember, pate needs to be cooked to 75 degrees
0:55:11 > 0:55:14and look firm, not gloopy.
0:55:14 > 0:55:17If meat served to you at a restaurant or venue looks
0:55:17 > 0:55:21strange, or tastes strange, please send it back.
0:55:21 > 0:55:24If it's too late, and you suspect you may have food poisoning
0:55:24 > 0:55:28from a restaurant or venue, contact the local authority immediately.
0:55:28 > 0:55:29You could stop an outbreak.
0:55:36 > 0:55:40It's six weeks since food safety officer Eleni visited
0:55:40 > 0:55:42The Raj restaurant in Kettering.
0:55:42 > 0:55:45It normally scores a satisfactory safety rating of three,
0:55:45 > 0:55:48but on her last visit, Eleni had concerns.
0:55:48 > 0:55:51She found a poorly maintained storeroom.
0:55:51 > 0:55:54- It's not really acceptable...- Uh-huh.
0:55:54 > 0:55:56..and it's not really suitable to be used for food storage.
0:55:56 > 0:56:00She was worried about blasted bugs near the takeaway area.
0:56:00 > 0:56:05If you have food below it, then they'll explode onto the food. Yeah?
0:56:05 > 0:56:07And Eleni was concerned for the staff having to deal with
0:56:07 > 0:56:10the heavy and high poppadom box.
0:56:10 > 0:56:12What if it falls on your heads?
0:56:13 > 0:56:17Today, Eleni heads straight out back with Mr Miah.
0:56:18 > 0:56:20So, you repaired all the doors.
0:56:20 > 0:56:21That's very good, yep.
0:56:21 > 0:56:24But the biggest change is inside the storeroom,
0:56:24 > 0:56:28which has had a head to toe hygienic make-over.
0:56:28 > 0:56:31It is very good, yeah. That's what it should look like.
0:56:31 > 0:56:36I can see that somebody's put a lot of effort in cleaning the switches.
0:56:36 > 0:56:39Because last time we were here, they were covered in dirt, weren't they?
0:56:39 > 0:56:42So, that's good to see. Obviously, it needs to be maintained like that.
0:56:42 > 0:56:43Absolutely.
0:56:43 > 0:56:47In the kitchen, Eleni checks to see if her advice has been taken.
0:56:51 > 0:56:55So, the fly-killer that was over there, you've moved it to...?
0:56:55 > 0:56:58A different area. It's a bit further away from food now.
0:56:58 > 0:57:01So, you're now using these containers for poppadoms?
0:57:01 > 0:57:03They're much lighter, yeah.
0:57:03 > 0:57:06Is it better now, Chef, with this container?
0:57:06 > 0:57:07- Yeah.- Yeah.
0:57:07 > 0:57:10The Raj's food safety record isn't perfect,
0:57:10 > 0:57:11but it's been a good re-inspection
0:57:11 > 0:57:17and Eleni feels it deserves its satisfactory hygiene rating of 3.
0:57:17 > 0:57:18It's brilliant when someone decides,
0:57:18 > 0:57:21"Yep, I'm going to listen to what the food inspector said,
0:57:21 > 0:57:22"because it's good for my business,
0:57:22 > 0:57:25"it's good for public health for food poisoning not to happen
0:57:25 > 0:57:29"and for me to run a clean business and attract more customers."
0:57:32 > 0:57:34- What are these ones? The blue ones? - Don't go for those,
0:57:34 > 0:57:36- cos those are my favourites. - Tut! Matt!
0:57:42 > 0:57:43What are you doing?!
0:57:43 > 0:57:45Magic breath! Sanitized!
0:57:45 > 0:57:47Good night.
0:57:52 > 0:57:56Next week, we're back on the road with the food inspectors.
0:57:56 > 0:57:59You haven't got the space for safe food preparation.
0:57:59 > 0:58:00We're going to do a voluntary closure
0:58:00 > 0:58:03until the hot water supply is restored.
0:58:03 > 0:58:05I lift the lid on slave labour
0:58:05 > 0:58:07operating right here in the UK.
0:58:07 > 0:58:10You were living virtually as slaves.
0:58:10 > 0:58:14I show you just how easy it is to cross-contaminate your kitchen.
0:58:14 > 0:58:17The utensils that I've already washed have also got
0:58:17 > 0:58:19traces of campylobacter.
0:58:19 > 0:58:22And I find out what's in bacon.
0:58:22 > 0:58:26Are we eating too much of this national favourite?
0:58:26 > 0:58:28Has this made any of you feel differently...?
0:58:28 > 0:58:30- It's certainly made me think twice.- Yeah.