0:00:02 > 0:00:04What I really enjoy about eating out is that you can just relax,
0:00:04 > 0:00:07sit back and then let somebody else worry about washing-up.
0:00:07 > 0:00:10Yeah, but you don't know what's happening behind those swing doors
0:00:10 > 0:00:12- in the kitchen.- No, I don't know, but I tell you who does.
0:00:12 > 0:00:15- Who's that?- The Food Inspectors.
0:00:20 > 0:00:25'We've never been more interested in our food and this is the programme
0:00:25 > 0:00:28'that reveals what you really need to know
0:00:28 > 0:00:30'about the food on your plate.'
0:00:30 > 0:00:32You think people will know the difference?
0:00:32 > 0:00:34Oh, it doesn't look like chicken.
0:00:34 > 0:00:36Are they doing us any good?
0:00:36 > 0:00:40'I'll be lifting the lid on our billion pound food industry.'
0:00:40 > 0:00:44Are our supermarkets as safe and clean as you might expect?
0:00:44 > 0:00:46Get in there!
0:00:46 > 0:00:49You were living virtually as slaves.
0:00:49 > 0:00:52I'll be teaching you how to avoid becoming the next food victim.
0:00:53 > 0:00:57The campylobacter has splattered everywhere.
0:00:57 > 0:00:59I honestly thought I was going to die.
0:00:59 > 0:01:01'And I'll be joining Chris to help reveal
0:01:01 > 0:01:04'what's really in our favourite foods.'
0:01:04 > 0:01:07Anybody fancy eating any of this? ALL: No!
0:01:07 > 0:01:08And, of course,
0:01:08 > 0:01:12we'll be back out on the front line with the food inspectors.
0:01:12 > 0:01:15We can't leave you open with cockroaches.
0:01:15 > 0:01:20From takeaways to gastro pubs, everyone is open for inspection.
0:01:20 > 0:01:22If there is a food poisoning outbreak,
0:01:22 > 0:01:24you would end up being prosecuted.
0:01:38 > 0:01:42This week in Oxford, Richard has a showdown with a cowboy chef...
0:01:42 > 0:01:45You haven't got the space for safe food preparation.
0:01:45 > 0:01:46You're saying no cooking at all, basically?
0:01:46 > 0:01:48- I'm saying no cooking at all.- OK.
0:01:48 > 0:01:50'I find out what's in bacon.
0:01:50 > 0:01:54'Are we eating too much of this national favourite?'
0:01:54 > 0:01:56Has this made any of you feel differently?
0:01:56 > 0:01:58- It certainly made me think twice.- Yeah.
0:01:58 > 0:02:01..in Newcastle, the lack of a boiler
0:02:01 > 0:02:02gets a kebab shop in hot water...
0:02:02 > 0:02:05Until that's sorted out, we're going to close the doors,
0:02:05 > 0:02:08we're just going to do a voluntary closure.
0:02:08 > 0:02:11..and I reveal the shocking link between slave labour
0:02:11 > 0:02:13and the food on our table.
0:02:13 > 0:02:16The criminals have got a head start and we're playing catch up.
0:02:23 > 0:02:26The food industry's worth billions and over the last few years
0:02:26 > 0:02:29it's totally transformed the way we shop and eat.
0:02:29 > 0:02:34But that means when it goes wrong, it can also have a massive impact.
0:02:34 > 0:02:37Every week, I'll be lifting the lid on the big food stories
0:02:37 > 0:02:39that could affect us all.
0:02:40 > 0:02:44Most of us will visit the supermarket at least once this week,
0:02:44 > 0:02:47but as you push your trolley through aisles packed with produce, have you
0:02:47 > 0:02:52ever given any thought to the people across the UK who got it there?
0:02:53 > 0:02:56For instance, if you knew that the food on your plate
0:02:56 > 0:02:57was picked by a slave
0:02:57 > 0:03:02here in Britain, would you be able to eat it with a clear conscience?
0:03:07 > 0:03:11Carrots, cauliflowers, leeks, potatoes - you'll find them
0:03:11 > 0:03:16all being grown here in a lush Fenland soil of East Anglia
0:03:16 > 0:03:19and thousands of people are employed, not just picking them, but
0:03:19 > 0:03:24also packing them and then shipping them off to our supermarkets.
0:03:24 > 0:03:27This tough work is seasonal and that means farmers need
0:03:27 > 0:03:32loads of casual workers to get our food out of their fields.
0:03:32 > 0:03:35In Britain today, these workers are very often migrants.
0:03:35 > 0:03:37Speed is quite important
0:03:37 > 0:03:41because obviously these guys have a target per day to reach.
0:03:43 > 0:03:46Presumably no individual is judged on how much they provide,
0:03:46 > 0:03:48how much they chop - it's the team as a whole.
0:03:48 > 0:03:51It is very much a team effort, yeah.
0:03:51 > 0:03:53'The official name given to the people who employ
0:03:53 > 0:03:56'and provide these people is licensed gangmaster.
0:03:56 > 0:03:59'They play a legitimate, important role
0:03:59 > 0:04:00'supplying this vital workforce
0:04:00 > 0:04:03'to food factories and farms across the country.'
0:04:03 > 0:04:08- OK, so we've got the product here. Can I have a go?- Yes.
0:04:08 > 0:04:11- Yes, certainly. - Am I going to lose fingers here?
0:04:11 > 0:04:15- Only if you're very careless. - Right, um...
0:04:15 > 0:04:17That's not impossible, you know.
0:04:17 > 0:04:21'In peak season, they might need up to 50 people to cut more
0:04:21 > 0:04:23'than 64,000 cauliflowers a day.'
0:04:23 > 0:04:24They're too small.
0:04:26 > 0:04:28- That's a good one. - That's got to be. Hey, hey!
0:04:28 > 0:04:31- You've just got to get faster. - I've just got to get...
0:04:31 > 0:04:34I think a lot faster. Got my blade dirty now.
0:04:34 > 0:04:35BLADE SWISHES
0:04:35 > 0:04:37'Yeah, for the record,
0:04:37 > 0:04:41'that really hurt, but I didn't lose my thumb, that's good.'
0:04:41 > 0:04:45Yeah, everything I've seen in this field tells me
0:04:45 > 0:04:50that the guys working here are being properly looked after.
0:04:50 > 0:04:53And they've been supplied by a local licensed gangmaster,
0:04:53 > 0:04:56they're getting the legal minimum wage.
0:04:56 > 0:04:59Elsewhere in the country, this isn't always the case, though.
0:04:59 > 0:05:04Recent research says that there are around 4,000 to 5,000 people
0:05:04 > 0:05:08subjected to forced labour in the UK, with the majority of them
0:05:08 > 0:05:13in the food industry and that is a conservative estimate.
0:05:14 > 0:05:18'These two men know what it's like to work for an illegal gangmaster
0:05:18 > 0:05:19'in the British food industry.
0:05:19 > 0:05:22'They agreed to speak to me on condition of anonymity.
0:05:22 > 0:05:25'They're still worried about retribution
0:05:25 > 0:05:27'from the illegal gangmaster who controlled them.
0:05:27 > 0:05:28'Both are Slovakian
0:05:28 > 0:05:32'and were recruited by the same man in their home town.'
0:05:32 > 0:05:35What did he promise you before you left Slovakia?
0:05:35 > 0:05:37What did he say would happen for you?
0:05:43 > 0:05:46'But when they arrived in the UK, things were very different.'
0:05:55 > 0:05:57'Isolated from their friends and families
0:05:57 > 0:05:59'and speaking very little English, they say they were made
0:05:59 > 0:06:03'to work up to 70 hours a week on a food factory production line.'
0:06:12 > 0:06:14How long did this situation continue?
0:06:19 > 0:06:21'They told us the gangmaster took away their bank cards
0:06:21 > 0:06:24'and passport and force them to live in cramped conditions.'
0:06:33 > 0:06:35- You were locked into your rooms? - Yeah.
0:06:35 > 0:06:39- So you can't get outside or have any kind of life?- No.
0:06:40 > 0:06:42He decides when you work.
0:06:51 > 0:06:53'When they tried to leave,
0:06:53 > 0:06:55'they say the gangmaster made death threats to them.'
0:07:03 > 0:07:06It's a side of the UK that I've never seen.
0:07:08 > 0:07:16Um, you come to the UK and it feels like you are in a completely
0:07:16 > 0:07:19separate world to the one that I understand.
0:07:19 > 0:07:23Did you feel that your life was in your own control?
0:07:26 > 0:07:31- You were living virtually as slaves under this guy?- Yes.
0:07:31 > 0:07:33I think most of us
0:07:33 > 0:07:36would say the experiences those two men have been through
0:07:36 > 0:07:38are unacceptable, abhorrent -
0:07:38 > 0:07:42living in squalid conditions, working long hours
0:07:42 > 0:07:46for a pittance of a wage with no control over their own destiny.
0:07:46 > 0:07:49But then you have to look at the food on your plate and say,
0:07:49 > 0:07:53"Can I eat this in confidence if I know that the person that prepared
0:07:53 > 0:07:57"it may have been living as a slave?"
0:07:57 > 0:07:58Come on!
0:07:59 > 0:08:02Later on in the programme, we find out what happens when the law
0:08:02 > 0:08:06catches up with people allegedly exploiting migrant workers.
0:08:16 > 0:08:18Meet Oxford's finest in environmental health -
0:08:18 > 0:08:21dynamic duo Richard Kuziara and Rebecca Jeffries.
0:08:21 > 0:08:24They rely on pedal power to get where they're needed most.
0:08:25 > 0:08:28If there's something wrong and there's an imminent risk to health,
0:08:28 > 0:08:31- I will always take action. - With 18 years in the business,
0:08:31 > 0:08:34Richard has a no-nonsense approach to public health.
0:08:34 > 0:08:38Some people get really grossed out by cockroaches and stuff like that.
0:08:38 > 0:08:40I was the kid at school used to pick insects up.
0:08:40 > 0:08:42And he takes NO prisoners.
0:08:42 > 0:08:45What really, really annoys me is when you give people a chance,
0:08:45 > 0:08:48you set out what the hazards are, and they ignore you.
0:08:48 > 0:08:51OK. Get off round here, I reckon.
0:08:51 > 0:08:54Today, we're going to a hairdresser's, of all places.
0:08:54 > 0:08:58Apparently, we've received a complaint from a member of the public
0:08:58 > 0:09:00saying that they're selling bacon sandwiches
0:09:00 > 0:09:03and things on the forecourt outside,
0:09:03 > 0:09:06so we're just going to go and have a look, see what he's up to.
0:09:11 > 0:09:15The Cowboy Mod hair salon is run by owner James.
0:09:15 > 0:09:18His trusty sidekick, ex-chef Steve,
0:09:18 > 0:09:21is out front selling coffee and hot sandwiches
0:09:21 > 0:09:24to the good people of Oxford.
0:09:24 > 0:09:27We've got bacon that's cooked off site,
0:09:27 > 0:09:30or we've got pulled pork that's, again, cooked off site.
0:09:30 > 0:09:33OK. So everything's precooked then, is it, Steve?
0:09:33 > 0:09:36I've got a bit of steak that I've been trying the last couple of days.
0:09:36 > 0:09:39- That isn't precooked.- OK. - Just cos it's steak.
0:09:39 > 0:09:41So it's a fairly compact little menu.
0:09:41 > 0:09:45But the best things don't always come in small packages.
0:09:45 > 0:09:49- Hand washing - how do we do that? - You've got anti-bac squeeze
0:09:49 > 0:09:52- at the back.- OK. - And you've got hot water here.
0:09:52 > 0:09:56- Right.- And you've got paper towels... - I'm not sure I want to put my hands
0:09:56 > 0:10:00- in that. How hot is that?- It's pretty hot, about 90 degrees.- Right, OK.
0:10:00 > 0:10:03What we need is some kind of portable wash hand basin here.
0:10:03 > 0:10:06- Rather than just using the hot water here?- I think so.
0:10:06 > 0:10:10- At the very least, it's going to give you dermatitis over time.- Yeah.
0:10:10 > 0:10:13Richard doesn't think water hot enough to make coffee
0:10:13 > 0:10:16is suitable to wash hands, but what about Steve's facilities
0:10:16 > 0:10:18for keeping things cold?
0:10:18 > 0:10:20Where do you keep the steak here?
0:10:20 > 0:10:22It's in there. It's portioned.
0:10:22 > 0:10:24- These have all got ice packs underneath?- Yes.
0:10:24 > 0:10:28- I use tongs to put it into the pan. - Eggs - how do you cook them?
0:10:28 > 0:10:30- Eggs? In the pan. - In terms of preparing food,
0:10:30 > 0:10:34it's just no good for it, I'm afraid.
0:10:34 > 0:10:37So it's not OK at this mini coral.
0:10:37 > 0:10:40Steak-slinger Steve may be in trouble.
0:10:40 > 0:10:43You haven't got the space for safe food preparation,
0:10:43 > 0:10:45because of cross-contamination risks,
0:10:45 > 0:10:49and you haven't got a wash hand basin and a food prep sink.
0:10:49 > 0:10:52- You're saying no cooking at all, basically.- Yes.- OK.
0:10:52 > 0:10:54If it was just assembly,
0:10:54 > 0:10:58- basically serving stuff that's been precooked elsewhere...- Yes.
0:10:58 > 0:11:01..it's possible, with some changes...
0:11:01 > 0:11:06- So, like sandwiches that have been made off site and stuff like that? - Yeah.
0:11:06 > 0:11:09It looks like Steve is all dressed up with nowhere to cook,
0:11:09 > 0:11:11and together with the salon owner James,
0:11:11 > 0:11:14they agree to a voluntary closure.
0:11:14 > 0:11:17- Before you do anything else, just let us know.- Cool.
0:11:17 > 0:11:18Take it easy.
0:11:18 > 0:11:21You don't want to be poisoning anyone or looking as though
0:11:21 > 0:11:24you don't care if you're going to be poisoning anyone -
0:11:24 > 0:11:26not that I will, cos I'm good at cooking.
0:11:26 > 0:11:29Later, Richard is back, all guns blazing.
0:11:29 > 0:11:32- What's happening? - We don't have a hand-wash sink.
0:11:36 > 0:11:39Meet one of Newcastle's hygiene inspectors -
0:11:39 > 0:11:42food safety team manager Paula Davis.
0:11:42 > 0:11:46I've disturbed rats' nests, I've had cockroaches crawling over my hands.
0:11:46 > 0:11:48Every day is different.
0:11:48 > 0:11:51Paula's spent the last 30 years working in environmental health,
0:11:51 > 0:11:54and she knows every rule in the food hygiene book.
0:11:54 > 0:11:57Making sure that the food sold in Newcastle is
0:11:57 > 0:12:00safe for the public to eat is really why I'm here.
0:12:00 > 0:12:05Over 2,000 restaurants and takeaways line the streets of Newcastle.
0:12:05 > 0:12:08Amongst them Ameens -
0:12:08 > 0:12:11a kebab house popular with late-night party-goers -
0:12:11 > 0:12:15but it's not got the best track record with Paula and her team.
0:12:15 > 0:12:20Just over a year ago, it scored a big, fat zero out of five
0:12:20 > 0:12:23for food hygiene, but manager Sacha Akasha
0:12:23 > 0:12:26managed to raise the bar to a more acceptable three.
0:12:26 > 0:12:29Paula and fellow inspector Caroline are back
0:12:29 > 0:12:31for a surprise inspection.
0:12:31 > 0:12:36- Hello.- And they're hoping Mr Akasha hasn't let standards slip.
0:12:36 > 0:12:39- Is it OK for us to come through and start the inspection?- Yes.
0:12:42 > 0:12:45We'll go downstairs and see if we can get our hands washed.
0:12:45 > 0:12:48Clean hands are the bedrock of good hygiene
0:12:48 > 0:12:51so running hot water is often the thing
0:12:51 > 0:12:53food inspectors look for first.
0:12:53 > 0:12:56Is it going to come hot?
0:12:56 > 0:12:57- No?- No.
0:12:57 > 0:13:01We've got a problem with the boiler since yesterday.
0:13:01 > 0:13:03So your boiler broke yesterday?
0:13:03 > 0:13:07- Yeah.- So, how are you managing for hot water? Tonight?
0:13:07 > 0:13:09We'll boil the kettle.
0:13:09 > 0:13:11- Has it got hot water in it now?- No.
0:13:11 > 0:13:14It's very difficult to kill harmful bacteria
0:13:14 > 0:13:17with cold water. These guys are handling raw meat
0:13:17 > 0:13:20that can contain salmonella and campylobacter.
0:13:20 > 0:13:23If they can't wash their hands and equipment properly,
0:13:23 > 0:13:27there's a risk of transferring these potentially dangerous bacteria
0:13:27 > 0:13:29to their customers.
0:13:29 > 0:13:32How are you washing up your knives and your boards tonight?
0:13:32 > 0:13:34We're using this bucket.
0:13:36 > 0:13:39We keep it in the sink, fill it with the hot water.
0:13:39 > 0:13:42- Where are you getting the hot water from?- We boil the kettle.
0:13:42 > 0:13:46I'm nervous about having premises with high-risk food
0:13:46 > 0:13:48with absolutely no hot water.
0:13:48 > 0:13:51Are you expecting the boiler man to come tomorrow?
0:13:51 > 0:13:54We're just waiting for delivery of the boiler.
0:13:54 > 0:13:57- They were meant to be today.- We need to decide what to do tonight, OK,
0:13:57 > 0:14:01in terms of...whether we keep the business open.
0:14:01 > 0:14:04Paula's been told that the boiler has only just broken down,
0:14:04 > 0:14:07so she's keen to identify
0:14:07 > 0:14:10any food prepared after the hot water stopped.
0:14:10 > 0:14:13- When was this all prepared and cooked?- Yesterday.
0:14:13 > 0:14:15If Paula thinks there's the slightest risk that
0:14:15 > 0:14:20the salad was prepped recently, she'll have to shut the place down.
0:14:20 > 0:14:23- This will last you all through tonight?- And tomorrow.
0:14:23 > 0:14:27OK. So there's definitely no food preparation going on
0:14:27 > 0:14:30- in this basement kitchen tonight?- No. - Great.
0:14:30 > 0:14:32They might not be preparing any food tonight,
0:14:32 > 0:14:35but if they want to stay open
0:14:35 > 0:14:37they need to convince Paula and Caroline
0:14:37 > 0:14:39they can keep the place clean.
0:14:39 > 0:14:41- Do you have a sanitiser?- Um...
0:14:41 > 0:14:44- No?- What do you mean by that?
0:14:44 > 0:14:46Like an antibacterial spray.
0:14:46 > 0:14:49- We've got them upstairs.- Upstairs? OK. We'll have a look at those.
0:14:49 > 0:14:52It's a very big deal not to have a working boiler in a food premises
0:14:52 > 0:14:55like this. It's scary how often we go to premises
0:14:55 > 0:14:57and the boiler failed yesterday.
0:14:57 > 0:14:59And as well as that,
0:14:59 > 0:15:02I'm not sure yet that he's got any sanitiser,
0:15:02 > 0:15:04which is even more of a concern.
0:15:04 > 0:15:06Because we've got no hot water,
0:15:06 > 0:15:08I'm even more interested than normal
0:15:08 > 0:15:11- in whether you've got any sanitiser. - No, we've just run out.
0:15:11 > 0:15:13You've run out?
0:15:14 > 0:15:18Mr Akasha says the boiler stopped working yesterday
0:15:18 > 0:15:21and the sanitiser's only just run out.
0:15:21 > 0:15:25- Is this the area where your food preparation is done?- Yes.
0:15:25 > 0:15:28Without hot water or cleaning products,
0:15:28 > 0:15:31there are a few worrying places where bacteria could gather.
0:15:31 > 0:15:33Just pull this out.
0:15:33 > 0:15:37A leaky sink and the exposed concrete floor.
0:15:37 > 0:15:41This, obviously, is bare concrete and there's no way you can clean that.
0:15:41 > 0:15:43- We just put in a new floor.- OK.
0:15:43 > 0:15:46Bare concrete is a breeding ground for bacteria.
0:15:46 > 0:15:48It's porous and the germs are just held.
0:15:48 > 0:15:52They swab all cooking utensils and remove anything that looks infested,
0:15:52 > 0:15:55and it's all going to a lab for testing.
0:15:55 > 0:15:57All sorts of things can survive on sponges.
0:15:57 > 0:16:00If you can imagine where they go and what they're being used for,
0:16:00 > 0:16:03they're perfect for bacteria to grow on.
0:16:03 > 0:16:05We'll put that in there.
0:16:05 > 0:16:08But on the plus side, at least they've got some sanitiser now.
0:16:08 > 0:16:12- One at that basin, one downstairs.- OK.- Yeah?
0:16:12 > 0:16:13But Paula still needs to decide
0:16:13 > 0:16:16whether Ameens can stay open tonight.
0:16:16 > 0:16:18Do you feel comfortable?
0:16:18 > 0:16:21We've got the kettle,
0:16:21 > 0:16:23we've the wash hand basin of sorts...
0:16:26 > 0:16:27Yeah, OK.
0:16:27 > 0:16:30So we're letting you stay open tonight
0:16:30 > 0:16:32because we put some measures in place,
0:16:32 > 0:16:37but we can't let you go on trading for more than another day
0:16:37 > 0:16:39- without hot water.- OK.- All right?
0:16:39 > 0:16:41If the boilers don't go in,
0:16:41 > 0:16:44we're going to have to restrict what food you do at the very least,
0:16:44 > 0:16:47and possibly even close until your boilers are sorted out.
0:16:47 > 0:16:50- It's a short-term reprieve.- All right, we'll speak to you tomorrow.
0:16:50 > 0:16:53Akasha's got to have hot running water
0:16:53 > 0:16:56if he wants to stay open any longer.
0:16:56 > 0:17:00Later, Paula is back to check on progress.
0:17:00 > 0:17:02- This is the boiler for the main sink...- Great.- ..for the dishes
0:17:02 > 0:17:05- but there's a part missing. - There's a part missing?
0:17:05 > 0:17:07And the swab results are in.
0:17:07 > 0:17:11Four of them have come back with quite poor results.
0:17:16 > 0:17:19Now most of the food we eat does exactly what it says on the label.
0:17:19 > 0:17:24Other food, well, it doesn't need a label but, in the modern world,
0:17:24 > 0:17:26food is getting more and more complicated,
0:17:26 > 0:17:30so have you ever wondered what is in your food?
0:17:36 > 0:17:38Ah. The bacon butty,
0:17:38 > 0:17:41the greatest sandwich in the world.
0:17:41 > 0:17:44A sandwich, a British invention, and that bacon is part of
0:17:44 > 0:17:50the full English breakfast, a meal respected across the globe.
0:17:50 > 0:17:54BUT I've been reading a lot about processed red meat and
0:17:54 > 0:17:57- how it may be bad for you and that includes bacon.- Good grief,
0:17:57 > 0:17:59is there nothing I can enjoy without worrying about it?
0:17:59 > 0:18:01How about a bowl of steamed spinach?
0:18:01 > 0:18:04That's not going to work in my butty, I'm afraid.
0:18:04 > 0:18:06OK, let me just show you this, OK?
0:18:06 > 0:18:1087% pork but it also says nitrates and nitrites.
0:18:10 > 0:18:13What are nitrates and nitrites?
0:18:13 > 0:18:15I don't know - can you go and find out?
0:18:18 > 0:18:21Simply put, bacon is usually cured pork,
0:18:21 > 0:18:25that's pork with salts added either dry or in a solution called brine.
0:18:25 > 0:18:28Sometimes it's also smoked
0:18:28 > 0:18:32and we consume almost 220,000 tonnes of it every year.
0:18:33 > 0:18:38But there can be a huge price gap between economy bacon
0:18:38 > 0:18:41and the so-called posh stuff, which can easily cost twice as much.
0:18:43 > 0:18:47Do we need to worry about any differences between the two?
0:18:47 > 0:18:51Do we need to worry about bacon at all? Time to find out.
0:18:51 > 0:18:54First up, let's see how the mass produced stuff
0:18:54 > 0:18:56can sometimes be made.
0:18:57 > 0:18:59So what I want to know
0:18:59 > 0:19:03is how do the big boys do it on an industrial scale?
0:19:06 > 0:19:09'I've come to Manchester Metropolitan University
0:19:09 > 0:19:10'to meet Dr Daniel Anang,
0:19:10 > 0:19:13'a lecturer in Food Science and Technology.
0:19:13 > 0:19:16'Daniel is going to teach me
0:19:16 > 0:19:20'how in some factories they turn pork into bacon.
0:19:20 > 0:19:23'These two pork joints have started at the same weight.'
0:19:23 > 0:19:25That's also about three kilograms.
0:19:25 > 0:19:27'This is the same sort of brine they use
0:19:27 > 0:19:30'in some types of mass production.'
0:19:30 > 0:19:32- Now this is the old injector. - Injector, it is.
0:19:32 > 0:19:35And I can imagine a big machine in a factory just pumping away, right?
0:19:35 > 0:19:36Yes.
0:19:36 > 0:19:39'Every inch of the meat is injected with salt water or brine to turn
0:19:39 > 0:19:42'the pork into bacon and add bulk.'
0:19:42 > 0:19:45That last injection, you've almost reached what I would consider
0:19:45 > 0:19:48- is like a saturation point.- Yes.
0:19:48 > 0:19:52'A lot of mass produced pork is simply soaked in the brine.
0:19:52 > 0:19:56'Look on the label for the water content, anything above 10% has to
0:19:56 > 0:19:59'be declared. Although that should soon be going down to 5%.'
0:19:59 > 0:20:03- Right, so can we weigh it now? - Yeah, please do.- OK.
0:20:03 > 0:20:05Its weight has increased by a sixth.
0:20:05 > 0:20:09And let's compare and you actually see the difference.
0:20:09 > 0:20:13- This is like a darker side already, it's a bit more pumped up.- Yes.
0:20:13 > 0:20:15- This is super pork.- Exactly.
0:20:15 > 0:20:18'And to speed the process up, they put the meat and more brine
0:20:18 > 0:20:21'into a tumbler for at least two hours.'
0:20:21 > 0:20:24- Are you sure you haven't left your undies in here, Daniel?- Yes.
0:20:24 > 0:20:28'Tumbling the meat allows it to absorb even more of the brine.'
0:20:28 > 0:20:32- That is nothing like the original piece of meat, is it?- Exactly.
0:20:32 > 0:20:34I've got to say, Daniel,
0:20:34 > 0:20:38you're doing a very good job of putting me off bacon.
0:20:38 > 0:20:41Let's go and see how much this weighs. Ready?
0:20:41 > 0:20:45Well, that is amazing. We've added a kilogram, is that a third?
0:20:45 > 0:20:47Isn't it? To our original product.
0:20:47 > 0:20:52'The meat might've been turned into bacon but it's too soggy to slice
0:20:52 > 0:20:56'so manufacturers have to blast freeze it for about 15 minutes.'
0:20:57 > 0:20:59- That looks like bacon.- Yes.
0:20:59 > 0:21:01But I've seen the whole process
0:21:01 > 0:21:04and I still don't know what was in that brine they were using.
0:21:04 > 0:21:08- What do they use?- Salt, water, and the most important part...
0:21:10 > 0:21:12..nitrites and nitrates.
0:21:12 > 0:21:17- But you're adding artificial nitrites to the process.- Yes, yes.
0:21:17 > 0:21:19So what are we talking about?
0:21:19 > 0:21:22Well, sodium nitrate is a naturally-occurring salt
0:21:22 > 0:21:24that turns into a nitrite in the pork.
0:21:24 > 0:21:28Extra nitrite may be added to speed up the process,
0:21:28 > 0:21:29fight dangerous bacteria,
0:21:29 > 0:21:32and it gives it that bacony flavour and colour.
0:21:32 > 0:21:35Should we be concerned about that?
0:21:35 > 0:21:41There are reports that indicate that nitrites is connected to a chemical
0:21:41 > 0:21:44that can lead to cancer.
0:21:44 > 0:21:48Mass-produced bacon usually has either has nitrates or nitrites
0:21:48 > 0:21:53or both added. Doctor Anang says this could be a concern.
0:21:53 > 0:21:56As we've seen, it can also have a lot of added water.
0:21:56 > 0:22:00So, how can the so-called posh stuff be made?
0:22:00 > 0:22:03Is there really that much difference? Gaby, back to you.
0:22:05 > 0:22:08James Swift is an award-winning bacon maker.
0:22:08 > 0:22:11He uses one of the more expensive methods called dry curing,
0:22:11 > 0:22:14a technique used since the Middle Ages.
0:22:16 > 0:22:18So what's the difference between your type of bacon
0:22:18 > 0:22:21and the type of bacon you get in the supermarket?
0:22:21 > 0:22:23We're dry curing, so we're putting dry salt in.
0:22:23 > 0:22:25So what do we have here, then?
0:22:25 > 0:22:29OK, well, we've got the three stages of the bacon making.
0:22:29 > 0:22:30This is a fresh piece of meat here.
0:22:30 > 0:22:34Nicely marbled bit of meat, so it's got a bit of fat running through it.
0:22:34 > 0:22:36This is a loin, so this is back bacon.
0:22:36 > 0:22:39If you were to do this with a piece of belly pork
0:22:39 > 0:22:40it would be streaky bacon.
0:22:40 > 0:22:45This is halfway through the process. This is fully matured, ready to eat.
0:22:45 > 0:22:49- And how long from there to there? - Ten days.- Oh, right, OK.
0:22:49 > 0:22:51How old's this one that's all squidgy?
0:22:51 > 0:22:52That's been going three days.
0:22:52 > 0:22:54And there's all the fluid coming out.
0:22:54 > 0:22:56Yeah, the salt's going into the meat
0:22:56 > 0:22:58and the water's coming out of the meat.
0:22:58 > 0:23:02So, I'm going to take a freezer bag,
0:23:02 > 0:23:04we're going to add the salt to the meat...
0:23:06 > 0:23:12Rub it in, make sure it's all over every side.
0:23:12 > 0:23:16- That's all you have to do. - I can't believe how simple it is.
0:23:16 > 0:23:19- So curing is basically just adding salt.- It is.
0:23:19 > 0:23:21Now, this is curing salt.
0:23:21 > 0:23:26Curing salt has sodium nitrite and sodium nitrate in there.
0:23:26 > 0:23:27They're preservatives.
0:23:27 > 0:23:31'Ah, there are those nitrates and nitrites again.
0:23:31 > 0:23:34'The same additives Chris saw going into the economy bacon.'
0:23:36 > 0:23:39They also give that characteristic red colour to bacon,
0:23:39 > 0:23:43and they also give something of the bacony flavour.
0:23:43 > 0:23:47'So, whether it's mass produced, dry or wet cured the traditional way,
0:23:47 > 0:23:52'it's likely your bacon has nitrates or nitrites or both added.'
0:23:54 > 0:23:57This could be harmful to me, can it?
0:23:57 > 0:24:01'Later, Chris finds out why some experts think this is a big problem.'
0:24:02 > 0:24:05If you have processed meat, the more you have, the more likely
0:24:05 > 0:24:09you are to get something called cancer of the bowel.
0:24:09 > 0:24:12And I give the news to some big bacon lovers.
0:24:12 > 0:24:14It's just the word cancer would put you off.
0:24:16 > 0:24:20I've been finding out about forced labour that could play a vital part
0:24:20 > 0:24:25in picking your fruit and veg, or in packing and processing your food.
0:24:31 > 0:24:34It's a shocking and hidden part of Britain's food economy,
0:24:34 > 0:24:38but the police are starting to take action against the criminal gangs
0:24:38 > 0:24:40exploiting these workers.
0:24:40 > 0:24:44There is a Section 8 warrant for the premises. Any questions?
0:24:44 > 0:24:47It's an operation that's been running for several months here
0:24:47 > 0:24:49in Fenland and it's all about exploitation of migrant workers.
0:24:49 > 0:24:52It's a problem that's been developing for a while.
0:24:52 > 0:24:54It's fair to say that all the authorities have probably been
0:24:54 > 0:24:56unaware of its significance.
0:24:58 > 0:25:02POLICE SHOUT
0:25:04 > 0:25:08Tonight this police crackdown arrested nine people in the area.
0:25:08 > 0:25:09Jump!
0:25:11 > 0:25:14One man was later charged with a number of crimes,
0:25:14 > 0:25:17which not only included operating as an illegal gangmaster,
0:25:17 > 0:25:19but also blackmail and fraud.
0:25:21 > 0:25:25The gangmaster's licensing authority says this case is typical
0:25:25 > 0:25:26of exploitation taking place
0:25:26 > 0:25:29in factories and farms across the country.
0:25:29 > 0:25:32There are some very high-class organised crime groups
0:25:32 > 0:25:38coming in and working completely in the shadows and exploiting people.
0:25:38 > 0:25:41The criminals have got a head start and we're playing catch up,
0:25:41 > 0:25:42and that's always difficult.
0:25:42 > 0:25:45And the GLA isn't the only body playing catch up.
0:25:45 > 0:25:50The government's calling this type of thing "modern-day slavery",
0:25:50 > 0:25:53and are only just starting to get to grips with it.
0:25:53 > 0:25:54In December,
0:25:54 > 0:25:58they published new proposals to tackle slavery in all its forms,
0:25:58 > 0:26:00but some critics argue that it doesn't go far enough.
0:26:00 > 0:26:04They want the industry to be made more accountable.
0:26:04 > 0:26:08MP Michael Connarty will be part of the review.
0:26:08 > 0:26:12There's no doubt in my mind that the people responsible for this
0:26:12 > 0:26:16are the supermarkets. They're the final sales point to the consumer.
0:26:16 > 0:26:19They're, therefore, responsible to the consumer for making sure, back
0:26:19 > 0:26:23down the line, in the supply chain, they are not using slave labour.
0:26:23 > 0:26:29It's about trading in human beings to keep the food cost down,
0:26:29 > 0:26:32and I don't think the public are happy with that.
0:26:32 > 0:26:35Come back later, when we'll find out what the
0:26:35 > 0:26:38supermarkets are doing to stamp out slave labour.
0:26:38 > 0:26:42We are realists that there is more work to be done here, cos
0:26:42 > 0:26:47this is a supply chain which has had criminal activity involved in it.
0:26:49 > 0:26:53In Oxford, the Cowboy Mud boys were serving hot food in cramped
0:26:53 > 0:26:57conditions on the pavement, outside their hair salon.
0:26:57 > 0:27:01In terms of preparing food, it's just no good, I'm afraid.
0:27:01 > 0:27:02There was no hand basin,
0:27:02 > 0:27:06no fridge and the wooden surfaces were impossible to clean.
0:27:06 > 0:27:08You're saying no cooking at all, basically.
0:27:08 > 0:27:10- I'm saying no cooking at all.- OK.
0:27:10 > 0:27:13After a visit from Richard, they agree to a voluntary closure
0:27:13 > 0:27:16until some of the requirements were met.
0:27:16 > 0:27:19Two weeks on, and "Sheriff Richard" is back in town,
0:27:19 > 0:27:23to follow up on what Steve and James are up to.
0:27:23 > 0:27:24Nice to see you. What's happening?
0:27:24 > 0:27:28We've been carrying on with a simplified offer -
0:27:28 > 0:27:31just a coffee, basically. So we're got Jill, a friend of ours,
0:27:31 > 0:27:34she's helping out making coffee some mornings.
0:27:34 > 0:27:36- James put a fridge in, so we've go nice cold milk.- OK.
0:27:36 > 0:27:39We don't have a hand wash sink, but I think you intimated that we might be
0:27:39 > 0:27:43all right with that, providing we're just sticking to the coffee thing.
0:27:43 > 0:27:48In a last-ditch stand, the cowboys have rustled up a few cupcakes.
0:27:48 > 0:27:51- We're not quite sure how you feel about that.- Looks very pretty.
0:27:51 > 0:27:53I mean, it is under cover - just about.
0:27:53 > 0:27:56- How about a little dome for it? - Yeah.- Did you make these?
0:27:56 > 0:27:59- Yeah.- Good. Looks good. I'm getting hungry!
0:27:59 > 0:28:02Let me have a quick poke round here.
0:28:02 > 0:28:05This is literally just milk and a coffee machine?
0:28:05 > 0:28:09- No problem.- Looks like this show is back on the road.
0:28:09 > 0:28:11It's never easy closing a place.
0:28:11 > 0:28:13Just great to see it back up and running again.
0:28:13 > 0:28:16It's running, it's cool, people are selling good coffee,
0:28:16 > 0:28:17so it's all good.
0:28:17 > 0:28:20We've still got this idea of setting up a cafe/diner,
0:28:20 > 0:28:23with the food we were doing from before,
0:28:23 > 0:28:26and sort of taking this and going,
0:28:26 > 0:28:28"Right, let's do it properly somewhere."
0:28:28 > 0:28:31I look forward to coming and having an eat.
0:28:31 > 0:28:32- Cheers, lads.- Bye. Take care.
0:28:32 > 0:28:34Really positive visit. They're nice guys.
0:28:34 > 0:28:36It's good that they can continue trading.
0:28:36 > 0:28:40In terms of food safety hazards, that's been sorted out...mostly.
0:28:40 > 0:28:43Hopefully those cakes will get covered the next time I walk past,
0:28:43 > 0:28:45but basically, I'm happy.
0:28:50 > 0:28:53Now, I love a bacon sandwich, but by the sounds of it,
0:28:53 > 0:28:55I can have too much of a good thing.
0:28:55 > 0:29:01But how much is too much when it comes to bacon?
0:29:01 > 0:29:04I've learnt that most bacon, either cheap or expensive,
0:29:04 > 0:29:10has either nitrates or nitrites, or both, added.
0:29:10 > 0:29:13Professor Martin Wiseman is the medical scientific advisor
0:29:13 > 0:29:15to the World Cancer Research Fund.
0:29:15 > 0:29:20He's been involved in a study which has revealed some shocking results.
0:29:20 > 0:29:25I've been told bacon and ham could be bad for me. Is that right?
0:29:25 > 0:29:28That is right. If you have processed meat,
0:29:28 > 0:29:32the more you have, the more likely you are to get something called cancer of the bowel.
0:29:32 > 0:29:35Let's go back a step - what is processed meat?
0:29:35 > 0:29:37Processed meat, from the point of
0:29:37 > 0:29:39view of the World Cancer Research Fund International,
0:29:39 > 0:29:43is any red meat - beef, pork, lamb, or if you're in different countries
0:29:43 > 0:29:45horse or goat, that has gone through
0:29:45 > 0:29:48a chemical process of smoking, salting or curing.
0:29:48 > 0:29:50What's in this innocent piece of bacon?
0:29:50 > 0:29:53I looked on the label, it said nitrates and nitrites -
0:29:53 > 0:29:55I'm a bit scared when I hear names like that.
0:29:55 > 0:29:57Could that contribute?
0:29:57 > 0:30:00Some people think that the chemicals themselves might have an effect,
0:30:00 > 0:30:04but most likely, it's that what those things are doing is changing
0:30:04 > 0:30:06the chemical composition in the meat,
0:30:06 > 0:30:08so that when it's digested normally in the body,
0:30:08 > 0:30:11it creates chemicals that are more likely to give you cancer.
0:30:11 > 0:30:14And the equation is simple - the more you eat, the more dangerous?
0:30:14 > 0:30:17That, as far as we can tell, is what we call a linear relationship -
0:30:17 > 0:30:20the more you eat, the higher the risk.
0:30:20 > 0:30:22So how much, in your opinion, is too much?
0:30:22 > 0:30:25If you were to consume, on a daily basis,
0:30:25 > 0:30:28for the whole of your adult life something like 50 grams of,
0:30:28 > 0:30:31say bacon, every day,
0:30:31 > 0:30:35we think that you'd increase your risk by one fifth - 20%.
0:30:37 > 0:30:39I thought it would be a lot more than that,
0:30:39 > 0:30:41but couple of rashers - that's possible.
0:30:41 > 0:30:42Quite a lot of people do,
0:30:42 > 0:30:46so we think that about 10% of bowel cancer can be attributed to the
0:30:46 > 0:30:50effect of processed meat, on a nationwide basis.
0:30:50 > 0:30:51So there's no acceptable level
0:30:51 > 0:30:53for processed meat as far as your concerned?
0:30:53 > 0:30:56From the World Cancer Research Fund's point of view,
0:30:56 > 0:30:58we recommend that people avoid processed meat
0:30:58 > 0:31:00completely in order to reduce their risk of cancer.
0:31:00 > 0:31:04Now this is far from being an undisputed scientific fact.
0:31:04 > 0:31:07The government says we can safely eat up to 70 grams of processed
0:31:07 > 0:31:11meat a day - that's about three rashers of bacon.
0:31:11 > 0:31:14Dr Carrie Ruxton is a dietician who sits
0:31:14 > 0:31:16on the Meat Advisory Panel, which is
0:31:16 > 0:31:20supported by meat industry bodies to advise on red meat and diet.
0:31:20 > 0:31:23She disagrees with the professor's findings.
0:31:23 > 0:31:28I'm saying there's no proven causal effect of red meat in cancer,
0:31:28 > 0:31:32and the government's Advisory Committee on Nutrition acknowledged
0:31:32 > 0:31:36that when they said they were talking a precautionary approach,
0:31:36 > 0:31:39so they said that there was a "probable" link.
0:31:39 > 0:31:44From the available evidence we have, it is simply not possible to pinpoint
0:31:44 > 0:31:48just one food in somebody's total lifestyle and say,
0:31:48 > 0:31:51"That is the thing that is responsible for bowel cancer."
0:31:51 > 0:31:55But does Dr Ruxton think we should be concerned about those
0:31:55 > 0:31:57nitrates and nitrites,
0:31:57 > 0:32:01and would she put any limit on how much bacon we can eat?
0:32:01 > 0:32:04There's quite a lot of evidence showing that nitrates and nitrites
0:32:04 > 0:32:08from vegetable sources have a beneficial impact on blood pressure.
0:32:08 > 0:32:13You could not have bacon or ham without using these substances.
0:32:13 > 0:32:16I'm quite happy with the government's recommendation of up
0:32:16 > 0:32:19to 70 grams a day of red and processed meat,
0:32:19 > 0:32:23because what it does is it includes a risk benefit analysis,
0:32:23 > 0:32:26taking into account the valuable role of meat in providing iron,
0:32:26 > 0:32:31and as we're eating currently, on average, 72 grams a day of red and
0:32:31 > 0:32:34processed meat, we're already in line
0:32:34 > 0:32:36with the government's recommendations.
0:32:37 > 0:32:41Many of us eat more than the daily government guidelines -
0:32:41 > 0:32:43all it takes is a full English breakfast
0:32:43 > 0:32:45to put you right on the edge.
0:32:45 > 0:32:48Even if you thought it was a good idea to cut down,
0:32:48 > 0:32:51would die-hard bacon lovers be able to?
0:32:51 > 0:32:56This cafe in North London caters to a very discerning clientele.
0:32:56 > 0:33:00Working around the clock, London's black cabbies
0:33:00 > 0:33:04are at the front of the queue for the full English.
0:33:04 > 0:33:05Gaby's going to see
0:33:05 > 0:33:10if Professor Wiseman's research is enough to put them off their bacon.
0:33:10 > 0:33:12Gentlemen, who likes bacon.
0:33:12 > 0:33:15- ALL:- Yes. We all like bacon! - OK, you all like bacon.
0:33:15 > 0:33:18Put your hands up if you have bacon once a month.
0:33:19 > 0:33:21Yeah? Once a week?
0:33:21 > 0:33:24Every day?
0:33:24 > 0:33:26Every single day of your life?
0:33:26 > 0:33:28Well, I wouldn't say every day,
0:33:28 > 0:33:30but every day of the week I have a bacon sandwich.
0:33:30 > 0:33:33OK, everybody have a bacon sandwich, but do not...
0:33:33 > 0:33:34- MAN:- Eat it.
0:33:34 > 0:33:36..eat it - yes!
0:33:36 > 0:33:38Have your bacon sandwich.
0:33:38 > 0:33:39There we go.
0:33:39 > 0:33:41OK. Yeah?
0:33:41 > 0:33:44- Go on, Paul.- I won't eat you, I've just had a fry-up.
0:33:44 > 0:33:46LAUGHTER
0:33:46 > 0:33:47OK.
0:33:47 > 0:33:50So, if you were to have two rashers of bacon every day,
0:33:50 > 0:33:55this is how much bacon you have eaten in the past year, my darling.
0:33:55 > 0:33:57- ALL: Ooh! PAUL:- Wow!
0:33:57 > 0:34:00- That is shocking. - That is shocking, yeah.
0:34:00 > 0:34:04'This mountain of meat consists of 730 slices bacon,
0:34:04 > 0:34:08'the equivalent of two rashers of bacon every day for a year.'
0:34:08 > 0:34:11Gaby, this is my starter, what's my main course?
0:34:11 > 0:34:12GABY CHUCKLES
0:34:12 > 0:34:15'Now to hit them with the professor's findings.
0:34:15 > 0:34:17'Is it enough to scare my cabbies?'
0:34:17 > 0:34:21If you were to eat two rashers of bacon a day for a prolonged period
0:34:21 > 0:34:28of time, you increase your chance of getting colon cancer by 20%.
0:34:28 > 0:34:30SILENCE
0:34:30 > 0:34:32Anyone here know what colon cancer is?
0:34:32 > 0:34:35- Just the word cancer would put you off.- OK.
0:34:35 > 0:34:36Now I know about this,
0:34:36 > 0:34:39because my father was diagnosed 18 years ago and, thank God, he's OK.
0:34:39 > 0:34:40He survived it.
0:34:40 > 0:34:44- Does that make you feel differently? - Yeah, definitely. That shocked me.
0:34:44 > 0:34:47- That really has shocked me. - And you've got kids, haven't you?
0:34:47 > 0:34:50- I've got to girls, yeah. - How old are your girls?- 11 and 7.
0:34:50 > 0:34:52Bowel cancer, after lung cancer,
0:34:52 > 0:34:56is the biggest killer from cancer in the UK.
0:34:56 > 0:35:02One in 17 people will get bowel cancer and it's largely preventable.
0:35:02 > 0:35:07Has this made any of you feel differently about what you eat?
0:35:07 > 0:35:09Yeah, definitely.
0:35:09 > 0:35:12I think every time I have a fry-up or a bacon sandwich now,
0:35:12 > 0:35:13I'm going to sort of...
0:35:13 > 0:35:16A picture of that plate's in my mind now. But, yeah, it is...
0:35:16 > 0:35:20- It's certainly made me think twice. - Yeah.- Definitely.
0:35:20 > 0:35:22Gentleman, do you want to eat your bacon sarnies?
0:35:22 > 0:35:25THEY CHUCKLE
0:35:30 > 0:35:32You're not seriously going to eat that?!
0:35:32 > 0:35:35I've just said if you consume 50g of bacon a day
0:35:35 > 0:35:37it can be harmful to your health.
0:35:37 > 0:35:41Yes, but this sandwich contains 350g of bacon,
0:35:41 > 0:35:44and last week I didn't have any.
0:35:44 > 0:35:45So I'm playing catch-up.
0:35:47 > 0:35:49Can I get some brown sauce?
0:35:54 > 0:35:57Newcastle, fast-food takeaway Ameens
0:35:57 > 0:35:59had a broken boiler and no hot water.
0:35:59 > 0:36:01It's a very big deal not to have
0:36:01 > 0:36:03a working boiler in a food premises like this.
0:36:03 > 0:36:05Food inspector Paul Davis allowed them
0:36:05 > 0:36:08to stay open for the evening because all their food had been
0:36:08 > 0:36:11prepared while the boiler was still functioning.
0:36:11 > 0:36:15But we can't let you go on trading for more than another day
0:36:15 > 0:36:16without hot water.
0:36:16 > 0:36:20Today, Paula's back to meet manager Mr Akasha
0:36:20 > 0:36:22and check that the new boiler has been installed.
0:36:22 > 0:36:26Failure to do so will result in an instant closure.
0:36:26 > 0:36:29I've been trying all day to get in touch with them and I'm
0:36:29 > 0:36:31a bit disappointed actually because I did ask him to phone me today
0:36:31 > 0:36:34with a bit of progress on how he was getting on.
0:36:34 > 0:36:36So because he hasn't been in touch with me,
0:36:36 > 0:36:40I must admit I'm fearful that we've made no progress today.
0:36:40 > 0:36:41Excuse me?
0:36:41 > 0:36:43Hello?
0:36:43 > 0:36:45Hmm, Paula's fears may be realised.
0:36:45 > 0:36:48There are workmen on site but no sign of manager Akasha.
0:36:56 > 0:36:59I'm thinking we might at least need to close
0:36:59 > 0:37:03until the boiler situation is sorted out cos typically,
0:37:03 > 0:37:06at 5:30, 6 o'clock, you'd be doing all your preparation,
0:37:06 > 0:37:08all your high-risk salad prep
0:37:08 > 0:37:12and I'm nervous about that going on without any proper cleaning.
0:37:12 > 0:37:14Are you going to show me what they've been doing today?
0:37:14 > 0:37:17We'll see what they've been doing. Show me the boiler.
0:37:17 > 0:37:20Just as Paula goes downstairs to check on progress...
0:37:20 > 0:37:21Are you on the phone to him?
0:37:21 > 0:37:24- Hello?- ..Mr Akasha calls in.
0:37:24 > 0:37:28I did make it clear that the water situation had be sorted out today.
0:37:28 > 0:37:32We'll just agree now that we'll stop all food preparation
0:37:32 > 0:37:35until the boiler's sorted out.
0:37:37 > 0:37:41Finally, an hour after Paula first arrived, Akasha turns up.
0:37:41 > 0:37:45- This is the boiler for the main sink. - Great.- For the dishes.- Great.
0:37:45 > 0:37:50- I've got two small ones here for the washbasin.- Washbasin, yeah.
0:37:50 > 0:37:54- To wash hands.- And it seems as if he's got everything under control.
0:37:54 > 0:37:56- But there's a part missing. - There's a part missing?
0:37:56 > 0:37:57Or maybe not.
0:37:57 > 0:38:01The missing boiler part means there'll be no hot water tonight.
0:38:01 > 0:38:04Until that's sorted out, we're going to close the doors
0:38:04 > 0:38:06and we're going to do a voluntary closure.
0:38:06 > 0:38:10- To make sure everything gets cleaned. - Yes.- Then...- And then we get open.
0:38:10 > 0:38:11And then we'll be ready.
0:38:11 > 0:38:14And hopefully we'll get you opened, well, as soon as possible.
0:38:14 > 0:38:16All right?
0:38:16 > 0:38:18OK, so can we just put these lights out?
0:38:18 > 0:38:21If we can just make sure we shut it all up, please? That's great.
0:38:21 > 0:38:24- Please don't open without telling me.- We're not opening.
0:38:24 > 0:38:27- We're not serving anybody without your permission.- Right. OK.
0:38:27 > 0:38:31'Closing a business down is never a nice thing to do.
0:38:31 > 0:38:34'We know that they rely on their evening trade for the business.'
0:38:34 > 0:38:38There's four or five jobs there. You want these businesses to succeed.
0:38:38 > 0:38:39It's good for the city
0:38:39 > 0:38:42when businesses are working well and succeeding.
0:38:42 > 0:38:43No, it's never good
0:38:43 > 0:38:46and never feels nice to jeopardise somebody's business.
0:38:48 > 0:38:49Later...
0:38:49 > 0:38:51We're back to square one in some senses.
0:38:51 > 0:38:53We've now got no hot water again.
0:38:53 > 0:38:56It's starting to look like Groundhog Day for Paula.
0:38:56 > 0:38:58- Are you going to go and buy new boiler?- Year, a new one.
0:38:58 > 0:39:00And the dreaded swab results are back.
0:39:00 > 0:39:03They're really high levels of bacteria.
0:39:03 > 0:39:06Boiler dramas. Hot water. It's been a nightmare.
0:39:09 > 0:39:11Earlier in the programme,
0:39:11 > 0:39:14I discovered the terrible conditions endured by some workers being
0:39:14 > 0:39:18exploited by unscrupulous gangmasters in our food industry...
0:39:23 > 0:39:24Get in there!
0:39:24 > 0:39:27..and the tough action that police are taking to bring
0:39:27 > 0:39:29those responsible to justice.
0:39:31 > 0:39:34Now we expect our supermarkets to sell us safe, clean food.
0:39:34 > 0:39:37But what steps should we expect them to take to make sure
0:39:37 > 0:39:40none of our food is being produced by exploited workers?
0:39:40 > 0:39:43So, how can you know if the person who's picked your cabbage
0:39:43 > 0:39:46or cauliflower has been properly looked after,
0:39:46 > 0:39:50or if they are what the Government is calling a "modern-day slave"?
0:39:53 > 0:39:56All of these supermarkets have been supplied by companies that have been
0:39:56 > 0:40:00in trouble due to the use of forced labour in their own supply chains.
0:40:02 > 0:40:05There is no suggestion that the supermarkets knew about this.
0:40:05 > 0:40:08They didn't employ forced labour directly,
0:40:08 > 0:40:11it was several stages removed in the supply chain.
0:40:11 > 0:40:14All the supermarkets mentioned have assured us that they
0:40:14 > 0:40:16take action whenever abuse comes to light.
0:40:16 > 0:40:19They're all members of industrywide initiatives
0:40:19 > 0:40:22designed to fight the exploitation of labour.
0:40:22 > 0:40:26Would you be surprised if I told you that these goods,
0:40:26 > 0:40:30or ones very much like them, they were produced by forced labour?
0:40:30 > 0:40:32Mm, I would be surprised, yes.
0:40:32 > 0:40:35- I would be surprised and I would be annoyed.- Why would you be annoyed?
0:40:35 > 0:40:40Well, I don't know. Forced labour, that doesn't sound very good to me.
0:40:40 > 0:40:43- Were you aware of that at all? - No. I'm shocked.
0:40:43 > 0:40:45- Who should be sorting this out? - The supermarkets.
0:40:45 > 0:40:48They say these guys are criminal gangs
0:40:48 > 0:40:50that just slip into the work market.
0:40:50 > 0:40:52They should know who they are buying from.
0:40:52 > 0:40:54They should know where the source is.
0:40:54 > 0:40:56So they should be responsible for it, not us.
0:40:56 > 0:41:00If you could find a supermarket that could guarantee you that
0:41:00 > 0:41:02forced labour had played no part
0:41:02 > 0:41:04in the goods that it was selling you...
0:41:04 > 0:41:08If I could find one then, yeah. But for me it's more cost than...
0:41:08 > 0:41:10Which sounds really bad
0:41:10 > 0:41:12but I wouldn't want to pay more. I don't know.
0:41:12 > 0:41:15So, what other supermarkets doing?
0:41:15 > 0:41:18After all, they are the biggest players in the industry.
0:41:18 > 0:41:21I'm off to the British Retail Consortium, a trade body
0:41:21 > 0:41:26that represents all sorts of shops including supermarkets, to find out.
0:41:26 > 0:41:30We pay our suppliers a sufficient price to make sure that they
0:41:30 > 0:41:33adequately reward their employees
0:41:33 > 0:41:36and their contractors in line with Government policy.
0:41:36 > 0:41:39You can't guarantee that food produced here in the UK
0:41:39 > 0:41:41is free of slavery.
0:41:41 > 0:41:42- What we can...- You can't guarantee.
0:41:42 > 0:41:44What I can show, if you let me finish...
0:41:44 > 0:41:48What I can show people, and our companies can show consumers,
0:41:48 > 0:41:50is the audits that they carry out,
0:41:50 > 0:41:52what happens within those audits
0:41:52 > 0:41:56and also the fact that they are then going beyond the direct suppliers
0:41:56 > 0:41:58and processers that may be packing the fruit vegetables
0:41:58 > 0:42:01you were talking about, further down the chain,
0:42:01 > 0:42:03by running random audits in those kind of factories,
0:42:03 > 0:42:06working with the Gangmasters Licensing Authority
0:42:06 > 0:42:09and working with the suppliers to tackle the limited number of cases.
0:42:09 > 0:42:13But you're not prepared to comprehensively audit every
0:42:13 > 0:42:15single supplier, every single worker
0:42:15 > 0:42:18that works for the supermarkets in this country,
0:42:18 > 0:42:19so you can't guarantee it.
0:42:19 > 0:42:23We want anybody in our supply chain to be properly treated,
0:42:23 > 0:42:25and we want to route out the criminal gangs -
0:42:25 > 0:42:27and it is criminal gangs - that are acting here.
0:42:27 > 0:42:33That's why we go beyond the work that we do in our processing plants,
0:42:33 > 0:42:36also to look at how we give, for example,
0:42:36 > 0:42:40the signs of forced labour to people who might be suppliers
0:42:40 > 0:42:42to our suppliers to our suppliers.
0:42:42 > 0:42:44So, much further down the supply chain.
0:42:44 > 0:42:46What you're telling me, then,
0:42:46 > 0:42:48is that there will never be a time when you can guarantee me
0:42:48 > 0:42:52that every leek, cauliflower, sprout, chicken
0:42:52 > 0:42:56that's been produced in this country has been produced ethically.
0:42:56 > 0:42:58That is absolutely our aspiration to get to that point.
0:42:58 > 0:43:01But we are realists that there is more work to be done here,
0:43:01 > 0:43:06because this is a supply chain which has had criminal activity
0:43:06 > 0:43:10involved in it, and it is absolutely unacceptable to have forced labour
0:43:10 > 0:43:14in our supply chain, and we have taken a lot of steps towards it,
0:43:14 > 0:43:18but it is a very, very difficult and complex situation to solve.
0:43:18 > 0:43:21While that's the case, we may well come across more young men
0:43:21 > 0:43:24like the two we saw earlier in the programme,
0:43:24 > 0:43:28being held against their will, paid £10 a week,
0:43:28 > 0:43:30just so we can have food on our plates.
0:43:37 > 0:43:40As many as a million of us every single year in the UK
0:43:40 > 0:43:41gets food poisoning -
0:43:41 > 0:43:44and I'm not just talking about feeling a bit poorly.
0:43:44 > 0:43:4720,000 of us will end up in hospital,
0:43:47 > 0:43:51and sadly in 500 cases it proves fatal.
0:43:51 > 0:43:53So, each week I'm going to be telling you
0:43:53 > 0:43:56about Britain's worst cases of food poisoning,
0:43:56 > 0:43:58hopefully giving you a few useful tips
0:43:58 > 0:44:01to make sure you're not the next victim.
0:44:01 > 0:44:02These are the Poison Files.
0:44:06 > 0:44:09This Poison File comes from Barnsley in Yorkshire,
0:44:09 > 0:44:14and this particular story ends up with a trip to hospital.
0:44:15 > 0:44:17In June 2012, Lisa Fairclough
0:44:17 > 0:44:21asked her partner to do a regular supermarket shop.
0:44:21 > 0:44:23It was late in the afternoon,
0:44:23 > 0:44:27so he decided to pick up a ready roast chicken straight off the spit
0:44:27 > 0:44:29to have at home for dinner.
0:44:29 > 0:44:33Me husband had the top half of the chicken,
0:44:33 > 0:44:37and I had the bottom. The underneath part.
0:44:37 > 0:44:39I just had a chicken sandwich.
0:44:39 > 0:44:41That's what I had.
0:44:41 > 0:44:43Worst mistake of my life.
0:44:45 > 0:44:47Now, this hasn't been proven,
0:44:47 > 0:44:50but Lisa thinks the chicken she was eating
0:44:50 > 0:44:52had been contaminated with campylobacter,
0:44:52 > 0:44:57present in around 65% of raw chickens in the UK.
0:44:57 > 0:44:59And it can be really dangerous -
0:44:59 > 0:45:03around 110 people die of it every year.
0:45:03 > 0:45:08And what's more alarming is that even when campylobacter is ingested,
0:45:08 > 0:45:12you may not see the symptoms of food poisoning for two to five days.
0:45:12 > 0:45:16But once it's entered the mouth, the clock is ticking.
0:45:18 > 0:45:22Lisa first started to feel unwell just 24 hours
0:45:22 > 0:45:23after eating the chicken.
0:45:23 > 0:45:26It was the Tuesday evening.
0:45:26 > 0:45:31I can remember going to bed that night, and it was like a fever.
0:45:31 > 0:45:35I was dripping with sweat,
0:45:35 > 0:45:40but at the same time, I was freezing, and shivering as well.
0:45:40 > 0:45:43When I woke up the next morning, I didn't feel well.
0:45:43 > 0:45:46But I thought I'd try and go to work.
0:45:46 > 0:45:50I drove to work, just about made it to work,
0:45:50 > 0:45:56and then...the diarrhoea started, which was really, really bad.
0:45:56 > 0:45:59The chicken had been purchased from a store
0:45:59 > 0:46:02where raw and cooked chickens were handled and sold
0:46:02 > 0:46:05by the same staff in areas close to each other.
0:46:05 > 0:46:09This is not unusual, but it does mean staff must be very careful
0:46:09 > 0:46:12that bacteria like campylobacter
0:46:12 > 0:46:14doesn't spread from raw to cooked meat.
0:46:14 > 0:46:18Later, a council investigation focused on the store's use
0:46:18 > 0:46:20of liquid sanitiser.
0:46:20 > 0:46:24Firstly, some of them didn't know how to mix it properly
0:46:24 > 0:46:26in the right proportions,
0:46:26 > 0:46:27and secondly,
0:46:27 > 0:46:32they know how long to leave it on a surface before wiping it away.
0:46:32 > 0:46:38I went to the doctor's and she did my pulse. She said it was really high.
0:46:38 > 0:46:41My temperature as well.
0:46:41 > 0:46:45And she said I was severely dehydrated.
0:46:45 > 0:46:51So she sent me straight in to hospital.
0:46:51 > 0:46:55Doctors put her on a drip, and her mum went straight to the hospital
0:46:55 > 0:46:57when she heard how ill she was.
0:46:57 > 0:47:02When we walked in the ward where she was, she looked really bad.
0:47:02 > 0:47:04She'd no colour.
0:47:04 > 0:47:06She was like in a daze.
0:47:06 > 0:47:10She was crying, she was upset - just because of the way she felt,
0:47:10 > 0:47:12how poorly she felt.
0:47:12 > 0:47:18I've had stomach bugs before, but the diarrhoea was like black.
0:47:18 > 0:47:21It was uncontrollable.
0:47:21 > 0:47:24I had to wear an adult's nappy,
0:47:24 > 0:47:29and it was just - I had no control over my body at all.
0:47:29 > 0:47:34And the stench was absolutely shocking.
0:47:34 > 0:47:39Even my husband that thinks the world of me and loves me
0:47:39 > 0:47:43says the stench was just like the sewers, it was really, really bad.
0:47:43 > 0:47:47I felt really embarrassed about it.
0:47:47 > 0:47:50And it was just...it was degrading.
0:47:50 > 0:47:54That I had no control over myself in that way.
0:47:54 > 0:47:58So...it was hell, really.
0:47:58 > 0:48:01Lisa's GP later diagnosed gastroenteritis
0:48:01 > 0:48:04caused by campylobacter.
0:48:04 > 0:48:06We don't know for sure how she caught it.
0:48:06 > 0:48:09We do know that 65% of all chickens carry the disease,
0:48:09 > 0:48:13and it's one of the easiest food bugs to catch.
0:48:13 > 0:48:16And it CAN happen in your kitchen too.
0:48:16 > 0:48:19You've got to be really careful.
0:48:19 > 0:48:22And a lot of people say the best way of taking precautions
0:48:22 > 0:48:24is giving it a wash under the tap.
0:48:24 > 0:48:26Well, I'm going to tell you,
0:48:26 > 0:48:29you might be causing yourself a few problems.
0:48:29 > 0:48:32Let me show you my chicken under ultraviolet light.
0:48:34 > 0:48:38Well, I've covered my chicken in an ultraviolet powder and liquid,
0:48:38 > 0:48:41and that is going to represent campylobacter.
0:48:41 > 0:48:45I'm then going to give it a good old-fashioned wash under the tap,
0:48:45 > 0:48:48and let's see what happens.
0:48:48 > 0:48:49I've got to put my mask on.
0:48:49 > 0:48:51Health and safety reasons -
0:48:51 > 0:48:54don't want any bacteria splashing into my face and mouth.
0:48:54 > 0:48:56Turn on the taps.
0:48:56 > 0:48:58Lovely.
0:48:59 > 0:49:00Right, chicken down.
0:49:00 > 0:49:03I hope you can still see me under the ultraviolet light.
0:49:03 > 0:49:04I'll take my mask off.
0:49:04 > 0:49:07And let's see what damage we have done.
0:49:07 > 0:49:09Well, let's start with the back wall.
0:49:09 > 0:49:14As you can see, the campylobacter has splattered everywhere.
0:49:14 > 0:49:15Look at my salad!
0:49:15 > 0:49:19Some of it's actually made it in there. Look at the sponge.
0:49:19 > 0:49:24That's got traces of campylobacter. That is a real danger.
0:49:24 > 0:49:29Plus the utensils that I've already washed, that I think are safe,
0:49:29 > 0:49:32have also got traces of campylobacter.
0:49:32 > 0:49:36So, please, be very careful when you handle raw chicken,
0:49:36 > 0:49:39and think again about running it under the tap.
0:49:39 > 0:49:42Coming up, I find out how to avoid cross-contamination.
0:49:42 > 0:49:45- Lovely, cheers, mate. Thank you... - Whoa, whoa!
0:49:45 > 0:49:47If I gave this to you, you could be seriously ill.
0:49:47 > 0:49:48Looks like I've got a lot to learn.
0:49:52 > 0:49:55Newcastle's very own Queen of Hygiene, Paula Davis,
0:49:55 > 0:49:58has shut down troubled takeaway Ameens.
0:49:58 > 0:50:00Please don't open without telling me.
0:50:00 > 0:50:02Just two weeks ago they had no hot water,
0:50:02 > 0:50:04and no way of cleaning anything on-site.
0:50:04 > 0:50:09I did make it clear that the water situation had to be sorted out today.
0:50:09 > 0:50:11After a few busy days,
0:50:11 > 0:50:14manager Mr Akasha did get his new boiler installed,
0:50:14 > 0:50:17and Ameens was allowed to reopen.
0:50:18 > 0:50:19But it wasn't the only problem.
0:50:19 > 0:50:23They still needed to sort out the bare concrete floor in the basement
0:50:23 > 0:50:24and the leaky sink.
0:50:26 > 0:50:29Ameens has now been up and running for ten days,
0:50:29 > 0:50:31and today Paula's back for an update.
0:50:33 > 0:50:35Obviously, if he hasn't done all the jobs tonight,
0:50:35 > 0:50:37we'll have to think what action we take next,
0:50:37 > 0:50:39but we'll get down and have a look and see what's going on.
0:50:41 > 0:50:45First, she needs to wash her hands, but surprise, surprise,
0:50:45 > 0:50:46there's no hot water.
0:50:46 > 0:50:49The brand-new boiler is on the blink,
0:50:49 > 0:50:51and there are workmen on site again.
0:50:51 > 0:50:52Just two minutes, OK?
0:50:52 > 0:50:54Are you going to go buy a new boiler?
0:50:54 > 0:50:56- Yeah, a new one, OK? - OK.
0:50:56 > 0:50:59I've just come to do the revisit and a whole
0:50:59 > 0:51:02host of people have just come out of the downstairs preparation area.
0:51:02 > 0:51:06I understand they're working on a problem with the boiler again.
0:51:06 > 0:51:09- Yes. The boiler has just broken. - OK.
0:51:09 > 0:51:12So now they're going to buy a brand-new one again.
0:51:13 > 0:51:17- So we're back to square one. We've not got no hot water again.- Yes.
0:51:17 > 0:51:19Are you closing the premises for the time being?
0:51:19 > 0:51:22- I'm going to close till I get...- OK.
0:51:23 > 0:51:27Boiler dramas, hot water, joiner, electrician.
0:51:27 > 0:51:31It's been nightmare, these two, three weeks.
0:51:31 > 0:51:33It's been nightmare for me.
0:51:33 > 0:51:34Hopefully tomorrow,
0:51:34 > 0:51:37by two o'clock in the afternoon, the boiler will be fixed.
0:51:39 > 0:51:41They may be closing for business,
0:51:41 > 0:51:43but Paula's work here isn't done yet.
0:51:43 > 0:51:45Previously, she swabbed a selection of cooking
0:51:45 > 0:51:48and cleaning equipment, and now she has the results.
0:51:50 > 0:51:55One of the worst offenders was the dismal-looking sponge on the sink.
0:51:55 > 0:51:56That came up very poor.
0:51:56 > 0:52:00One of the chopping boards, again, really high levels of bacteria,
0:52:00 > 0:52:03so they were the ones that were unsatisfactory.
0:52:03 > 0:52:04Because we had no hot water.
0:52:04 > 0:52:08No hot water, you had no sprays, your cloths were dirty.
0:52:08 > 0:52:14Really, your means of cleaning that night was poor.
0:52:14 > 0:52:16Next, Paula heads downstairs to check on the other problems
0:52:16 > 0:52:18she'd highlighted.
0:52:18 > 0:52:22The kitchen floor was bare concrete - a breeding ground for bacteria.
0:52:22 > 0:52:25So, obviously, I can see the floor's been laid. Is that just stuck?
0:52:25 > 0:52:29You'll have to just be careful that doesn't lift
0:52:29 > 0:52:31and you get dirt caught under it.
0:52:31 > 0:52:33But...great.
0:52:33 > 0:52:35The leaking sink has now been fixed.
0:52:35 > 0:52:37And this whole sink area does look better.
0:52:37 > 0:52:40Akasha has worked hard to raise standards,
0:52:40 > 0:52:42but Paula wants to make sure he maintains them.
0:52:42 > 0:52:46Cleaning your hands, cleaning your knives, cleaning your boards,
0:52:46 > 0:52:51cleaning your containers, is all essential to make sure that the
0:52:51 > 0:52:55levels of bacteria on your food is kept to an absolute minimum.
0:52:55 > 0:52:59A second shutdown in just two weeks isn't good news for Akasha,
0:52:59 > 0:53:03especially as he claims the broken boiler wasn't his fault.
0:53:03 > 0:53:05The boiler let me down.
0:53:05 > 0:53:09Unfortunate, but tomorrow we have to buy a new boiler and fit it again.
0:53:12 > 0:53:15Akasha fixed the boiler and reopened the following day.
0:53:15 > 0:53:17He's now working closely with Paula
0:53:17 > 0:53:21and her team to make further improvements at Ameens.
0:53:21 > 0:53:25I am relieved. I have to maintain the place as clean as this.
0:53:25 > 0:53:27I'm hoping to get five stars.
0:53:29 > 0:53:32I know it's too much to ask for, but that's what I'm hoping for.
0:53:37 > 0:53:40We heard earlier how Lisa Fairclough from Barnsley was
0:53:40 > 0:53:43struck down with a case of campylobacter so severe
0:53:43 > 0:53:46she had to be admitted to hospital.
0:53:46 > 0:53:49The cause of the food poisoning - cross contamination.
0:53:49 > 0:53:54I'm visiting fifth generation butcher Danny Lidgate to find out how to void it.
0:53:54 > 0:53:56Danny, nice to meet you.
0:53:56 > 0:53:58I'd shake your hand but you've got a knife in it.
0:53:58 > 0:53:59Yeah, no problem.
0:53:59 > 0:54:01Can I have a couple of chicken fillets...?
0:54:01 > 0:54:03'But first, he's going to show us what not to do.
0:54:03 > 0:54:07'When you visit a butcher, watch out for these basic errors.'
0:54:07 > 0:54:10- A couple of these will be nice for you.- Done.
0:54:10 > 0:54:13'First, Danny slices some raw chicken. So far, so good.'
0:54:14 > 0:54:17- Nice bits of chicken, that. - So, something like that.
0:54:17 > 0:54:19- Really nice, yeah? Perfect. - Absolutely perfect.- OK.
0:54:19 > 0:54:21Three or four slices of ham, nice and thin, for a sandwich.
0:54:21 > 0:54:24I've got a nice piece of honey roast ham here...
0:54:24 > 0:54:27'He's now picked up some cooked ham, but he hasn't washed his hands.'
0:54:27 > 0:54:29Great, lovely.
0:54:29 > 0:54:32'And he's now using the same knife on the same board.'
0:54:32 > 0:54:34I think that's just about enough. Thanks, mate.
0:54:34 > 0:54:36I'll wrap it all up for you nicely.
0:54:36 > 0:54:38'This is a carrier bag of contamination.
0:54:38 > 0:54:43'Those bad practices we've seen would mean I could be taking home food poisoning.'
0:54:43 > 0:54:46- Lovely, cheers.- Whoa, whoa, whoa!
0:54:46 > 0:54:48If I gave this to you, you could be seriously ill.
0:54:48 > 0:54:51- Looks like I've got a lot to learn. - Most definitely.
0:54:51 > 0:54:54Take me under your wing, teach me about cross contamination?
0:54:54 > 0:54:57Definitely, Chris. Come with me.
0:54:57 > 0:54:59Danny runs this 160-year-old business
0:54:59 > 0:55:04and he prides himself on having a five-star hygiene rating.
0:55:04 > 0:55:06Right, in the butcher's den.
0:55:06 > 0:55:10So, Chris, this is where we do all our raw meat preparation.
0:55:10 > 0:55:13These two guys here are doing raw meat manufacturing at the moment.
0:55:13 > 0:55:17Nathan's boning out a sirloin, James is cutting up some lamb.
0:55:17 > 0:55:19They won't touch any cooked meat today.
0:55:19 > 0:55:21OK, is it cooked meat around the corner, or is it...?
0:55:21 > 0:55:23No, completely upstairs. We have to go up a flight of stairs
0:55:23 > 0:55:25and we've got the cooked meat kitchen.
0:55:25 > 0:55:28So, you've got different floors for cooked meat and raw meat.
0:55:28 > 0:55:32We have different staff, different floors, different uniforms.
0:55:32 > 0:55:35It's as far away as possible as it can be.
0:55:35 > 0:55:36Has it always been like that?
0:55:36 > 0:55:39Probably many moons ago it was a little bit more relaxed
0:55:39 > 0:55:41and some people may have done practises
0:55:41 > 0:55:43that wouldn't be done today, but these days,
0:55:43 > 0:55:46everyone's a lot more aware of food poisoning,
0:55:46 > 0:55:49what causes food poisoning, so by keeping separate areas it
0:55:49 > 0:55:52gives a happier staff, happier customer base and a happier boss.
0:55:52 > 0:55:54- Which is the most important thing. - Yeah!
0:55:54 > 0:55:57- OK, will you show me cooked meat people?- Let's go.
0:55:57 > 0:56:01- Do they look anything like them? - Completely different.- Really?
0:56:01 > 0:56:05So, raw meat is kept well away from the cooked products Danny sells.
0:56:05 > 0:56:08He even provides different uniforms for the people working in the
0:56:08 > 0:56:09two areas.
0:56:10 > 0:56:12Right, the cooked meat section.
0:56:12 > 0:56:15This is our pie kitchen, where we have Monica and Yurgoda.
0:56:15 > 0:56:17Hello, nice to meet you.
0:56:17 > 0:56:20You're right, they do look different. Much friendlier.
0:56:20 > 0:56:23They have different uniforms, they work in a different area.
0:56:23 > 0:56:27You are taking the most, I suppose, severe precautions.
0:56:27 > 0:56:29What about people at home?
0:56:29 > 0:56:32They go buy their meat from a supermarket or a local butcher.
0:56:32 > 0:56:34What should they look out for?
0:56:34 > 0:56:37Things like, not wearing plastic aprons,
0:56:37 > 0:56:40using the same utensils - maybe a knife for some raw meat
0:56:40 > 0:56:42and some cooked meat, not washing their hands,
0:56:42 > 0:56:45coughing and sneezing all over the place and general cleanliness.
0:56:45 > 0:56:48If you see a butcher who's covered in muck around his apron,
0:56:48 > 0:56:51he's got bacteria all over him, so clean people makes a difference.
0:56:51 > 0:56:53Brilliant stuff, Danny.
0:56:53 > 0:56:56I've changed my mind about the chicken and the ham,
0:56:56 > 0:56:57I fancy one of those pies.
0:56:57 > 0:57:00- No problem, let's go get you one. - Brilliant. Bye!
0:57:04 > 0:57:06Well, Danny's given us a few useful tips there.
0:57:06 > 0:57:08If you're buying raw and cooked meat
0:57:08 > 0:57:12and you see your butcher using the same chopping block, using the
0:57:12 > 0:57:17same utensils, and he's not washing his hands in-between, then run.
0:57:17 > 0:57:21Run for your life. And, by the way, those rules apply at home as well.
0:57:26 > 0:57:27Is that Chinese?
0:57:27 > 0:57:31Yeah, chicken chow mein - fresh veg, noodles, chicken - lovely!
0:57:31 > 0:57:34Do you know, during this series, I developed the uncanny ability
0:57:34 > 0:57:39to detect bacteria using my sense of taste alone?
0:57:39 > 0:57:41- Really?- Yeah.- Go on, show me.
0:57:45 > 0:57:47- Yeah, that seems fine. - Is it all right?
0:57:47 > 0:57:50I'm just having a bit more, just to make sure.
0:57:50 > 0:57:54- Brilliant, eh?- Yeah, it's fine. I think this is clear, yeah.
0:57:55 > 0:57:57Good night.
0:58:02 > 0:58:06Next week, Richard uncovers a potential banquet for pests.
0:58:06 > 0:58:10Cleaning's shocking. That is absolutely filthy.
0:58:10 > 0:58:12But Nicky finds the real thing.
0:58:12 > 0:58:13You've got cockroaches.
0:58:14 > 0:58:16Seven years on from bird flu,
0:58:16 > 0:58:19what's the latest crisis facing the poultry business?
0:58:19 > 0:58:20When can you tell me
0:58:20 > 0:58:24that campylobacter won't be the problem it is right now?
0:58:24 > 0:58:27And what's really in some of those chicken nuggets?
0:58:27 > 0:58:29It really is, it's disgusting.