0:00:03 > 0:00:07We're a nation of food lovers, and the today there's more choice than ever.
0:00:07 > 0:00:12Whether you're eating in or taking away, there's always the chance that something could go wrong.
0:00:12 > 0:00:18So, it's a good job there's a whole army of people working hard to keep us safe.
0:00:18 > 0:00:21They're the Food Fighters.
0:00:46 > 0:00:51From the fields to your fork, who's protecting our burgers and steaks?
0:00:51 > 0:00:54That's really what we want, isn't it, from the minute that that animal
0:00:54 > 0:00:59has actually been on the farm, we've got this great kind of checking procedure all the time.
0:01:01 > 0:01:04A Mexican stand-off at a tortilla takeaway.
0:01:04 > 0:01:09To be honest, you're not helping your cause by trying to give me excuses.
0:01:09 > 0:01:11- And...- Keep working, please.
0:01:11 > 0:01:14Will this ferry be given the all-clear to set sail?
0:01:14 > 0:01:21I hope that he says that it was looking good and he will go off the ship again a happy man.
0:01:27 > 0:01:31If variety is the spice of life, then that's especially true of our food industry.
0:01:31 > 0:01:37From restaurants to takeaways, schools to hospitals, the list of places serving up meals is endless.
0:01:37 > 0:01:41And keeping that food safe from the bugs, bacteria and rodents is
0:01:41 > 0:01:45an ongoing challenge for our team of food inspectors around the country.
0:01:45 > 0:01:48We join two of them checking out very different kitchens.
0:01:54 > 0:01:57The West End, London.
0:02:01 > 0:02:05Here, amongst the theatres and crowds, lie hundreds of cafes, bars and takeaways.
0:02:05 > 0:02:09Sarah Quinn's job is simple -
0:02:09 > 0:02:12To ensure that the food they serve doesn't make anyone ill.
0:02:18 > 0:02:20Hello! Hiya, my name's Sarah.
0:02:20 > 0:02:23I've just come down from environmental health at the council.
0:02:23 > 0:02:27I'm just here for a routine food inspection, really.
0:02:29 > 0:02:33Today its high noon for a new Mexican on the edge of Leicester Square.
0:02:35 > 0:02:39While the boss is called, she has a good look around.
0:02:41 > 0:02:44A lot bigger than it looks from the street. It does stretch back quite a way, doesn't it?
0:02:46 > 0:02:48Lots of stainless steel.
0:02:48 > 0:02:54It looks OK so far. I'm not too sure about some of the practices, but we'll see.
0:02:54 > 0:02:58One key practice to check is how this takeaway handles the threat
0:02:58 > 0:03:02from rodents, who, like the tourists, just love the West End.
0:03:02 > 0:03:07Being right in Central London, slap bang in the West End,
0:03:07 > 0:03:10mice are an inherent problem.
0:03:10 > 0:03:13As long as the businesses are controlling that, that they are doing
0:03:13 > 0:03:19regular cleaning, that they've got all controls in place, you know, to prevent the contamination of mice.
0:03:19 > 0:03:24However, if we start seeing mouse droppings on higher surfaces near food preparation areas,
0:03:24 > 0:03:28then the risk increases and we can look at different action, really.
0:03:28 > 0:03:33The takeaway does employ experts to help keep the mice away.
0:03:33 > 0:03:36Ah, I got it, so we've got your pest control.
0:03:36 > 0:03:38It's really well organised.
0:03:38 > 0:03:41But the proof will be in the droppings.
0:03:45 > 0:03:47There's no mouse droppings in this area.
0:03:47 > 0:03:48It's extremely dusty up there, though.
0:03:48 > 0:03:51You've got a food preparation surface down below.
0:03:51 > 0:03:56You don't want that type of dust dropping on to any type of open food.
0:03:58 > 0:04:03Then Sara's search uncovers what all environmental health inspectors fear.
0:04:03 > 0:04:06The main preparation surface,
0:04:06 > 0:04:12she just said she was cutting and chopping food on it, and yet if you look in the back corner
0:04:12 > 0:04:14we've got a mouse dropping.
0:04:17 > 0:04:19And that's not the only one.
0:04:19 > 0:04:25Mice, when they run around, are completely incontinent, so they will just urinate everywhere.
0:04:25 > 0:04:30They can't stop themselves. Yeah? So we need to make sure that every morning when you come in
0:04:30 > 0:04:36out comes your hot water, your soap, and your disinfectant and you spray it all down and clean it all up, OK?
0:04:36 > 0:04:37Yeah.
0:04:41 > 0:04:46So, the pesky mice can be managed in the short term by making sure surfaces are squeaky-clean.
0:04:46 > 0:04:49But that's not going to be happening here.
0:04:49 > 0:04:51Which one's your hot water?
0:04:51 > 0:04:55- This is. But it's not working. - There's no hot water?
0:04:58 > 0:05:01This is a biggie for Sarah, and a legal requirement.
0:05:05 > 0:05:08Bacteria have no worries at all about cold water and can
0:05:08 > 0:05:12easily survive on surfaces, utensils and hands.
0:05:12 > 0:05:16To get rid of them, the water must be piping hot.
0:05:19 > 0:05:21This one's leaking, so it can't be used for washing hands.
0:05:21 > 0:05:23They're not going to use it.
0:05:23 > 0:05:28I'm a little bit concerned that I'm not getting any hot water.
0:05:28 > 0:05:31Especially as we're finding mouse droppings.
0:05:38 > 0:05:41It's really not a pretty picture here in the Wild West End.
0:05:41 > 0:05:45The manager is going to face some questions.
0:05:56 > 0:06:0040 miles away at Westcliff-on-Sea, Sarah's Essex colleague, Steve Ram,
0:06:00 > 0:06:02is inspecting a very different setup.
0:06:07 > 0:06:12It's not just high-street eateries that come under the gaze of the Food Fighters.
0:06:12 > 0:06:15This is The Grange, a residential care home.
0:06:15 > 0:06:20A different place, but for the inspectors, the same risks.
0:06:20 > 0:06:22What I'm interested in today is the kitchen.
0:06:22 > 0:06:24I was going to say, where do you want to start?
0:06:24 > 0:06:26- Can you lead me to the kitchen, please?- Yes, absolutely.
0:06:26 > 0:06:31This care home is rated as a three-star for food hygiene,
0:06:31 > 0:06:35marked down because last time they didn't have a hand basin in the kitchen.
0:06:35 > 0:06:38But now, there's a spanking new sink,
0:06:38 > 0:06:44and owner Patricia has been making sure it's not just for decoration.
0:06:44 > 0:06:48Most of my staff have all done their food hygiene course.
0:06:48 > 0:06:53We have prompt notices around to make sure that they do.
0:06:53 > 0:06:56I wish I could see hand-washing done that way everywhere I go.
0:06:56 > 0:06:59That was excellent. And it's well kitted out.
0:06:59 > 0:07:03Yes. We didn't have any of this on our last visit.
0:07:06 > 0:07:10Clean hands keep the bugs at bay.
0:07:10 > 0:07:13So, we've got a staff-only toilet here.
0:07:13 > 0:07:16Well-equipped, hand basin, I see.
0:07:16 > 0:07:18I'll just check the hot water.
0:07:18 > 0:07:22It's coming warm, it's coming hot, it's coming good.
0:07:22 > 0:07:26And it's coming up roses for The Grange.
0:07:26 > 0:07:28There is not only a brand-new hand basin
0:07:28 > 0:07:31right in the corner of the kitchen here, which is ideally located,
0:07:31 > 0:07:38but there's all the things you need, soap, towel, notices to remind staff, and the chap that's doing the cooking
0:07:38 > 0:07:43in there at the moment, he clearly has been given a hygiene course and the lady keeps a supervisory
0:07:43 > 0:07:48role over him, so all the boxes, as they say, are being ticked today.
0:07:50 > 0:07:54So, hygiene at The Grange is looking good, but how happy will Steve be
0:07:54 > 0:07:58about the food they serve to their high-risk residents?
0:08:02 > 0:08:07Coming up - the Food Fighters climb on board a cruise ferry.
0:08:07 > 0:08:10- What's this?- Chocolate cake.
0:08:16 > 0:08:19From mince to steak, beef burgers to pies, meat is
0:08:19 > 0:08:23a dinner-time favourite for millions of people across the country.
0:08:23 > 0:08:27But beef can also be a source of E. coli,
0:08:27 > 0:08:32listeria, salmonella and even BSE if it isn't regulated properly.
0:08:32 > 0:08:34So it's more important than ever that an army of
0:08:34 > 0:08:37Food Fighters is working behind the scenes
0:08:37 > 0:08:39to ensure that what ends up on our shelves
0:08:39 > 0:08:42and ultimately on our forks is both good to eat and safe to eat,
0:08:42 > 0:08:45and their work begins on the farm.
0:08:51 > 0:08:55This is Willoughby Farm in the Lincolnshire Wolds.
0:08:56 > 0:09:01Farmer Nick Beck has been rearing beef cattle here for 15 years.
0:09:04 > 0:09:08These cows have been bred specifically for Morrisons supermarket.
0:09:12 > 0:09:15Today their buyer Andrew Loftus is assessing eight
0:09:15 > 0:09:19to decide if they're healthy and will make good British beef.
0:09:21 > 0:09:24- How are you doing, Nick?- Good. How about you?- Good to see you again.
0:09:24 > 0:09:26- Good to see you, too.- It's always nice to be in Lincolnshire.
0:09:26 > 0:09:29We've got eight beasts in total today.
0:09:29 > 0:09:32Yeah, we've got five steers this side, here.
0:09:32 > 0:09:34Eight heifers on the other side.
0:09:34 > 0:09:38There's three heifers on the other side. Yeah. We selected these.
0:09:38 > 0:09:41- I had a good idea of what you wanted. - They look tremendous.
0:09:42 > 0:09:44Andrew seems happy with the farmer's selection.
0:09:44 > 0:09:49However, there's more to buying a cow than just looks.
0:09:49 > 0:09:53Andrew must check each one is the animal the farmer claims it to be.
0:09:53 > 0:09:56You've got their passports there, have you?
0:09:56 > 0:09:58Passports here, yeah.
0:09:58 > 0:10:00Yeah, that's right, cows have passports.
0:10:03 > 0:10:07In the wake of BSE, Britain introduced the strictest beef regulations in the world.
0:10:07 > 0:10:14Now every cow in the country must have a passport that shows everywhere it's been.
0:10:14 > 0:10:16So these have been home-bred.
0:10:16 > 0:10:18They've not moved off your holding?
0:10:18 > 0:10:24That's the date of birth. You can there the farms where the animal was born and that's,
0:10:24 > 0:10:29signed the passport when it first came on, and obviously today's date.
0:10:29 > 0:10:32All set up for the movement off this afternoon.
0:10:32 > 0:10:34Passports look good.
0:10:34 > 0:10:38But how can Andrew tell that these passports match these animals?
0:10:38 > 0:10:40The answer is in the cow's ear.
0:10:40 > 0:10:45- So we've got 168 there. - 168 there, that's right, yeah.
0:10:45 > 0:10:49- OK. So we've got 192 conveniently on the top.- 192.- That's fantastic.
0:10:49 > 0:10:53At birth, every cow is given a unique and permanent ID tag.
0:10:53 > 0:10:56- That's a good-looking steer, isn't it?- Nice back on it.
0:10:56 > 0:10:58Nice back on it and nice bit of finish.
0:10:58 > 0:11:01That's great, that's tremendous. They are a credit to you.
0:11:01 > 0:11:03Thank you very much. We aim to please.
0:11:03 > 0:11:09Andrew feels they're fit and healthy and will provide good-quality safe meat.
0:11:09 > 0:11:13They're given the all-clear to set off to the supermarket's own abattoir.
0:11:13 > 0:11:18We're just lining up the lorry ready to load the cattle, and then we will load them
0:11:18 > 0:11:23in their social groups onto the lorry and then they will be off to the abattoir.
0:11:23 > 0:11:29And of course, every time the cows are moved, they must have their passports with them.
0:11:29 > 0:11:32Thanks very much. That's all the passports there as you see.
0:11:32 > 0:11:36- Excellent stuff.- Thank you very much, they loaded well.- Very well.
0:11:38 > 0:11:44Now the cows can begin their journey to the abattoir, the farmer's work is over.
0:11:56 > 0:11:59At the slaughterhouse, the cows are let out of the truck.
0:12:02 > 0:12:04And then funnelled into holding pens.
0:12:06 > 0:12:09Now it's a vet who takes up the Food Fighter baton.
0:12:11 > 0:12:16Joanna Millas works for the Food Standards Agency.
0:12:16 > 0:12:20She must check every cow is healthy because a sick cow can equal dangerous meat.
0:12:22 > 0:12:25We've been looking for any signs of abnormality,
0:12:25 > 0:12:28anything that can concern us.
0:12:30 > 0:12:35Everything that's here should be good quality, should be clean.
0:12:35 > 0:12:40- Joanna is also looking to see that the cows are settled. - This is really important.
0:12:40 > 0:12:45After the transport they need a relaxing time which improves the quality of the meat.
0:12:47 > 0:12:53A stressed cow it actually produces darker, drier meat with a shorter shelf life.
0:12:53 > 0:12:57Any signs of trauma, injuries or anything that might
0:12:57 > 0:13:03concern the welfare of the animal will be in our attention.
0:13:03 > 0:13:05These cows are healthy.
0:13:05 > 0:13:10The Food Fighters have insured they are in perfect condition and fit for us to eat.
0:13:16 > 0:13:21Once the animals are slaughtered and have been hung for flavour, a whole new set of checks begins.
0:13:21 > 0:13:25That's the job of Andrea Cranfield, a Government meat hygiene inspector.
0:13:27 > 0:13:32There are many things that we could see on the meat, whether it be bruising from a potential welfare
0:13:32 > 0:13:36issue, from pneumonia from a pathological incident,
0:13:36 > 0:13:39contamination could be a main hazard to human health.
0:13:39 > 0:13:43She checks the carcasses for signs of disease.
0:13:43 > 0:13:46She also checks that the spinal cord and brain have been removed.
0:13:46 > 0:13:51These were two areas of high risk identified after the BSE crisis.
0:13:51 > 0:13:55If we did not maintain these stringent checks, then along the way
0:13:55 > 0:13:58there could be potential issues which could harm human health.
0:13:58 > 0:14:05Once Andrea is happy, each carcass is given the Food Standards Agency seal of approval.
0:14:05 > 0:14:08This is both a health mark and serial number.
0:14:08 > 0:14:13It means inspectors at the next stage can trace where the meat has come from.
0:14:20 > 0:14:24The meat is butchered and is starting to look like cuts of beef we all recognise.
0:14:24 > 0:14:26Now it can be packed,
0:14:28 > 0:14:31and for this, it's the job of this nifty little robot.
0:14:33 > 0:14:37He pops bags on the meat before the all-important vacuum pack
0:14:37 > 0:14:41which keeps it safely sealed away from the bugs and bacteria.
0:14:43 > 0:14:48Finally, the meat is ready for dispatch to the store,
0:14:48 > 0:14:50and even here there are more safeguards.
0:14:54 > 0:14:58Dispatch manager Andrew March takes over the reins.
0:15:02 > 0:15:05I'm now just checking the product matches what I should be loading.
0:15:05 > 0:15:10The detail I'm taking is recording the product description.
0:15:10 > 0:15:13We need to check that we've got the correct product for loading.
0:15:13 > 0:15:15And finally, the temperature is taken.
0:15:15 > 0:15:19That's just making sure that it's within the legal limits for loading.
0:15:19 > 0:15:23Obviously this is the final point that we have any contact with this pallet.
0:15:23 > 0:15:27All the hard work that's gone in to maintain the cold chain, it's
0:15:27 > 0:15:30important that we maintain it here, make sure it's safe for loading.
0:15:34 > 0:15:38Much of this beef will go directly to our shelves as prime cuts of meat.
0:15:39 > 0:15:45But for the beef destined to be burgers and mince, there's a whole new set of Food Fighters to meet.
0:15:51 > 0:15:55We're checking for any foreign bodies that could be in there.
0:15:55 > 0:15:57Because even though this is on an enormous scale,
0:15:57 > 0:16:02it has similarities with what I do in my restaurant.
0:16:05 > 0:16:09For passengers boarding a cruise ship or ferry, it's not just seasickness that's a risk.
0:16:09 > 0:16:13We've all seen the stories of holiday-makers stricken with on-board food poisoning.
0:16:13 > 0:16:18So ferry companies have to work hard to make sure that their passengers don't end up in the same boat.
0:16:23 > 0:16:25In Newcastle, the Princess Seaways
0:16:25 > 0:16:29is preparing to leave port for Amsterdam.
0:16:31 > 0:16:35This evening, the crew are expecting nearly 500 diners.
0:16:36 > 0:16:40And there's one man who has to make sure no-one keels over
0:16:40 > 0:16:43with a bout of food poisoning.
0:16:43 > 0:16:46My name is Tommy Uker,
0:16:46 > 0:16:51and it's my job to make sure on board this ship all the food is safe.
0:16:53 > 0:16:58The Princess has four separate restaurants serving buffets and a la carte.
0:16:58 > 0:17:01Everything is made on board.
0:17:03 > 0:17:08So, as head chef, there's a lot of weight on Tommy's shoulders.
0:17:08 > 0:17:14And now, four hours before setting sail, the fresh supplies have arrived on board.
0:17:14 > 0:17:17There's a need to take the temperature on the goods we get in.
0:17:17 > 0:17:21Especially on these in the freezer and the ice cream and stuff like this
0:17:21 > 0:17:28so we know we haven't been below the temperature where it's started to melt and stuff like this.
0:17:28 > 0:17:32It looks fine. So if we can just get it into the provision room.
0:17:34 > 0:17:38Tommy thinks he runs a pretty tight ship, but you don't have to take his word for it.
0:17:38 > 0:17:42Every six months he gets a visit from this man.
0:17:47 > 0:17:50Ed is the Port Health Authority ship specialist.
0:17:50 > 0:17:53It's his decision as to whether this ferry is safe to sail.
0:17:53 > 0:17:56I'm looking at food safety and food hygiene issues.
0:17:56 > 0:17:59It carries a lot of people, this.
0:17:59 > 0:18:02We must ensure their safe eating.
0:18:04 > 0:18:10If Tommy's stores and galleys don't pass, then the ship could lose its licence to serve food.
0:18:10 > 0:18:13Still, Tommy welcomes the outside scrutiny.
0:18:13 > 0:18:19We have, I think, a solid programme on the hygiene and temperature controls and stuff like this
0:18:19 > 0:18:24but of course, it's always nice to have fresh eyes to come and see once in a while
0:18:24 > 0:18:27if we are not getting it all.
0:18:27 > 0:18:33I hope that he says that it was looking good and that we would have been doing the things
0:18:33 > 0:18:38we were supposed to do and he would go off the ship again a happy man, like I will be.
0:18:41 > 0:18:45Ed wants to see everything from the galley to the stores.
0:18:45 > 0:18:48You can see the floor. Brand-new. Very, very nice.
0:18:48 > 0:18:52Easy to clean, easy to keep.
0:18:52 > 0:18:54It's very nice.
0:18:54 > 0:18:56- What's this?- Chocolate cake.
0:18:56 > 0:18:58OK, thank you.
0:18:58 > 0:19:03Now, of course, we have a lot of passengers, so a little bit filled up right now.
0:19:05 > 0:19:08How many crew will you have at the moment?
0:19:08 > 0:19:11Right now we have 135 crew.
0:19:11 > 0:19:12And how many passengers tonight?
0:19:12 > 0:19:15Tonight we have 747.
0:19:15 > 0:19:22When you're cooking for that many people in a confined space, everything better be shipshape.
0:19:22 > 0:19:24- Five degrees.- Yes.
0:19:24 > 0:19:25Perfect.
0:19:30 > 0:19:33General hygiene, good order.
0:19:33 > 0:19:35If it's a mess, you see it straightaway
0:19:35 > 0:19:39and then you begin to suspect something's amiss.
0:19:39 > 0:19:44Now, clearly you can't plumb a cruise ferry into the mains, so it has to carry its own water.
0:19:44 > 0:19:49If this water gets polluted, it's disastrous for everyone on board.
0:19:49 > 0:19:51So, it's always on Ed's list to check.
0:19:51 > 0:19:57Before his tests, he needs to be sure that the tap is sterile. Time to light a fire.
0:20:03 > 0:20:07Created steam, so therefore it's reached 100 degrees.
0:20:07 > 0:20:09No bug can survive that.
0:20:13 > 0:20:15First, Ed uses his own senses.
0:20:15 > 0:20:21I'm going to put it up to daylight and check that it's crystal clear.
0:20:21 > 0:20:22No colours.
0:20:25 > 0:20:27No smells.
0:20:27 > 0:20:29Finally...
0:20:33 > 0:20:38So far, so good. But to be 100% sure, Ed fills his sample bottle.
0:20:39 > 0:20:43I'll know the result in two days.
0:20:43 > 0:20:47If there's a serious problem, the laboratory will be on the phone
0:20:47 > 0:20:52straightaway, so I can revisit the ship and find out what's gone wrong.
0:20:54 > 0:20:58- Finally, there's a good look round the galley.- Keep working, please.
0:20:58 > 0:21:02The condition of some of the equipment in here is critical to
0:21:02 > 0:21:05the safety of everyone on board.
0:21:05 > 0:21:09These screens pull out all the airborne fats
0:21:09 > 0:21:12which are coming off the cookers, and if you didn't trap the fats,
0:21:12 > 0:21:15it would congeal inside the ducting of the ship,
0:21:15 > 0:21:20eventually catch fire. So, these are regularly cleaned, every night,
0:21:20 > 0:21:22for safety's sake.
0:21:25 > 0:21:28At the end of the inspection, everything here is above board.
0:21:28 > 0:21:31The inspection's gone very well, I'm pleased.
0:21:31 > 0:21:36I shall be back in six months' time, unless there's a complaint
0:21:36 > 0:21:41or unless the head chef wants me to come back for an issue.
0:21:43 > 0:21:47- Thank you very much.- Bye bye, Tommy. - See you in half a year.
0:21:47 > 0:21:51The Princess has sailed through the Food Fighters test.
0:21:51 > 0:21:55She can now take her passengers to Holland.
0:21:55 > 0:21:57But it's no holiday for Tommy.
0:21:57 > 0:22:02With over 500 hungry mouths to feed, the hard work is just beginning.
0:22:07 > 0:22:12Earlier, we saw the Food Fighters making sure that the beef we eat is safe.
0:22:14 > 0:22:15But what happens next?
0:22:15 > 0:22:19How does it end up on our shelves as mince or as burgers?
0:22:19 > 0:22:23Who are the Food Fighters on hand to make sure it's safe?
0:22:23 > 0:22:25To find out, I went to
0:22:25 > 0:22:27one of the biggest meat-processing plants in Britain.
0:22:32 > 0:22:33This is Farmers Boy,
0:22:33 > 0:22:36a Morrisons fresh-food factory in Bradford, West Yorkshire.
0:22:38 > 0:22:41Whilst whole cuts of meat go directly
0:22:41 > 0:22:43from abattoir to supermarket,
0:22:43 > 0:22:46meat that needs processing comes here first.
0:22:48 > 0:22:52This is where your mince for your spaghetti bolognese is made.
0:22:54 > 0:22:56This area is known as food intake.
0:22:56 > 0:22:59It's where all the meat comes into the factory,
0:22:59 > 0:23:01but not before it's had yet more checks.
0:23:01 > 0:23:03A lorry has just arrived - let's find out what's going on.
0:23:05 > 0:23:08The man overseeing those arrivals is Carl Taylor.
0:23:10 > 0:23:13- Simon, how are you doing? - Very, very good.- Good man.
0:23:13 > 0:23:16- This is chaos on the face of it. - It's organised chaos!
0:23:16 > 0:23:18Yes, undoubtedly, yeah!
0:23:18 > 0:23:22- This is the first point that the meat arrives.- Yes.
0:23:22 > 0:23:23What's the first thing that happens?
0:23:23 > 0:23:26This has come directly from our abattoir.
0:23:27 > 0:23:30We're checking for EC codes, making sure it's European,
0:23:30 > 0:23:32and particularly British.
0:23:32 > 0:23:35Next, we look for all the label codes, all the date codes,
0:23:35 > 0:23:37and once we're satisfied, Garfield will
0:23:37 > 0:23:40take some temperature checks, make sure it's within critical limits.
0:23:40 > 0:23:45'The meat has to arrive here below five degrees,
0:23:45 > 0:23:49'too cold for bacteria to grow.'
0:23:49 > 0:23:50- 3.8.- 3.8. That's OK.
0:23:50 > 0:23:53'So it's passed the temperature and the labels check,
0:23:53 > 0:23:55'but there's one more test to go.
0:23:56 > 0:23:58'The aptly-named visuals.'
0:23:58 > 0:24:01So what are we looking for here, then, Carl?
0:24:01 > 0:24:04If we look back at the label, it's clods, necks and shins.
0:24:04 > 0:24:06So the next point of call is,
0:24:06 > 0:24:09we're checking that the cuts of meat are what they say they are.
0:24:09 > 0:24:14But also, any potential foreign bodies that could be in there.
0:24:14 > 0:24:16Any gristle, any bone.
0:24:16 > 0:24:19It's interesting, cos even though this is on an enormous scale,
0:24:19 > 0:24:23it has similarities with what I do in my restaurant.
0:24:23 > 0:24:26In fact, when we get our delivery from our butcher,
0:24:26 > 0:24:27we do the same thing.
0:24:27 > 0:24:31We check, is it the cut of meat that it's supposed to be? It is.
0:24:31 > 0:24:35- The principles are the same, and again, we look for foreign bodies.- Of course, yeah.
0:24:36 > 0:24:40With the beef given the all-clear, it's now time to start the mincing.
0:24:43 > 0:24:48This happens in conditions best described as a bit parky.
0:24:50 > 0:24:53- Standing in here, it is cold. - It is chilly, yeah.
0:24:53 > 0:24:55It is really cold, and that is purely to maintain
0:24:55 > 0:24:58- the quality of the meat, I assume? - Absolutely, yeah.
0:24:58 > 0:25:00To maintain the quality of the meat,
0:25:00 > 0:25:02we send them through these huge mincers.
0:25:02 > 0:25:03While we're mincing them,
0:25:03 > 0:25:06we inject carbon dioxide in to keep it nice and cold,
0:25:06 > 0:25:08so we guarantee the freshness of the product
0:25:08 > 0:25:10and keep that temperature down.
0:25:10 > 0:25:15So, all year round, we get this cold temperature.
0:25:15 > 0:25:20- I'd struggle to work here. I'm used to hot kitchens.- Yeah, of course.
0:25:20 > 0:25:24All of the labelling at the intake,
0:25:24 > 0:25:28do we still maintain a trace on where this meat has come from?
0:25:28 > 0:25:30Absolutely, of course, yeah.
0:25:30 > 0:25:32It's imperative, not only from a quality aspect
0:25:32 > 0:25:34but also from a legal requirement.
0:25:34 > 0:25:37Every ounce of information that was on that label at intake,
0:25:37 > 0:25:41we assign a batch to it, each part had a number, that information
0:25:41 > 0:25:45transfers and follows through every batch of mince that we do.
0:25:45 > 0:25:47So you can see here on the label,
0:25:47 > 0:25:49this has come through, it's come straight from
0:25:49 > 0:25:51the unpacking tables from intake, through the mincers.
0:25:51 > 0:25:53Every batch that comes through contains
0:25:53 > 0:25:56the same information as what it had at intake.
0:25:58 > 0:26:02But what's too cold for me is also too cold for the bacteria.
0:26:04 > 0:26:06In fact, what's reassuring is
0:26:06 > 0:26:09the care taken over a product like mince.
0:26:09 > 0:26:12With labelling, it can be traced back to the farm.
0:26:16 > 0:26:18The checks that are happening on something like mince,
0:26:18 > 0:26:21our lowest commodity in terms of a beef product,
0:26:21 > 0:26:24are exactly the same as if it were a piece of fillet steak.
0:26:24 > 0:26:26- Absolutely, yeah. - Your work is done, then?
0:26:26 > 0:26:29From this point, it's then put onto lorries
0:26:29 > 0:26:31and it goes straight to the store from here?
0:26:31 > 0:26:35Absolutely. The supply team will pick it up from the dispatch area,
0:26:35 > 0:26:37take it straight to store.
0:26:37 > 0:26:40This mince is now ready for us to pick up
0:26:40 > 0:26:42and fry up into a lovely homemade lasagne.
0:26:44 > 0:26:47But what about those big hunks of beef
0:26:47 > 0:26:49we last saw leaving the abattoir?
0:26:53 > 0:26:55Well, they've now arrived at the supermarket,
0:26:55 > 0:26:57but they're not quite ready for us cooks yet.
0:26:59 > 0:27:02My name's Roy Craven, I'm a master butcher.
0:27:02 > 0:27:06- Hi, Roy. Nice to see you. - Hi there.- Nice bit of topside.
0:27:06 > 0:27:07Yeah, superb British beef.
0:27:07 > 0:27:09It's funny, isn't it, because most consumers,
0:27:09 > 0:27:12the first thing they'll see, or the only thing they'll see,
0:27:12 > 0:27:14really, with beef, is this, the finished item, really.
0:27:14 > 0:27:16It's packaged up, it's all ready.
0:27:16 > 0:27:19But when you get the meat in, how does it arrive into store?
0:27:19 > 0:27:22It arrives in store from our abattoirs in this condition,
0:27:22 > 0:27:23which is vacuum packed.
0:27:23 > 0:27:27As we weigh it, we enter in the information from the label.
0:27:27 > 0:27:28The slaughterhouse number,
0:27:28 > 0:27:30the cut plant number and batch number.
0:27:30 > 0:27:34This allows us to trace it back to a batch of animals,
0:27:34 > 0:27:37processed in one of our abattoirs on a certain day.
0:27:37 > 0:27:40In fact, if you remember the stamp we saw at the abattoir,
0:27:40 > 0:27:41it's exactly the same.
0:27:44 > 0:27:47But, of course, food fighting is not just about numbers and paperwork.
0:27:47 > 0:27:49Common sense plays a part, too.
0:27:51 > 0:27:55The butchers check for quality and freshness and condition, basically.
0:27:55 > 0:27:58What kind of things at that point would you look for, then?
0:27:58 > 0:28:00You look for any signs of discolouration
0:28:00 > 0:28:02or if there were foreign bodies, which is unlikely,
0:28:02 > 0:28:04that's the kind of thing
0:28:04 > 0:28:06- the butcher looks for. - That's what we want.
0:28:06 > 0:28:09From the minute that that animal has actually been on the farm,
0:28:09 > 0:28:13we've got this great kind of checking procedure all the time.
0:28:13 > 0:28:17By putting all of these procedures in place, we can further ensure
0:28:17 > 0:28:21that the customer is getting exactly what they're paying for, basically.
0:28:21 > 0:28:25So, whether you're buying mince or prime topside,
0:28:25 > 0:28:29the Food Fighters have been there every step of the way.
0:28:29 > 0:28:31And that is the reality
0:28:31 > 0:28:33of the strictest beef regulations in the world.
0:28:36 > 0:28:38So the next time you fancy cooking
0:28:38 > 0:28:40a beautiful piece of prime rib of beef,
0:28:40 > 0:28:42you can be sure it'll not only be delicious,
0:28:42 > 0:28:43it'll also be safe to eat.
0:28:49 > 0:28:52Still to come, has this takeaway got itself in hot water?
0:28:52 > 0:28:56Handling all your raw meat, how are you washing your hands, then?
0:28:56 > 0:29:00- That's a problem, actually. - Yeah! It's a major, major problem.
0:29:04 > 0:29:06Whenever you're cooking for people,
0:29:06 > 0:29:09the biggest fear is always that you might make someone ill,
0:29:09 > 0:29:12and the more people you cook for, the bigger the risk.
0:29:12 > 0:29:14So imagine the pressure for Tommy,
0:29:14 > 0:29:17the chef cooking for hundreds on board the North Sea cruise ferry.
0:29:17 > 0:29:20Let's see if he's managing to keep things on an even keel.
0:29:26 > 0:29:31It's early evening, and the Princess Seaways is en route to Holland.
0:29:34 > 0:29:38But while the holidaymakers take in the views, below deck,
0:29:38 > 0:29:39things are hotting up.
0:29:43 > 0:29:47The ship's crew are preparing meals for 500 hungry mouths.
0:29:49 > 0:29:51Tommy Uker is head chef,
0:29:51 > 0:29:54and it's his job to make sure everything runs smoothly.
0:29:54 > 0:29:57And there's a lot at stake.
0:29:57 > 0:30:00It can kill people if we are not watching our procedures,
0:30:00 > 0:30:04how we do this, so we are looking very much into this one,
0:30:04 > 0:30:09and our procedures and our temperature control, stuff like this.
0:30:11 > 0:30:13The ship can hold up to 1,200 people.
0:30:15 > 0:30:16It has four restaurants,
0:30:16 > 0:30:20and they're all served from the same galley kitchen.
0:30:20 > 0:30:24If anything went wrong, it would be a disaster for all on board.
0:30:24 > 0:30:27But making the food is only the start of it.
0:30:27 > 0:30:30Tommy must also patrol the dining areas.
0:30:30 > 0:30:34Two of these have buffets, including one serving up shellfish,
0:30:34 > 0:30:37loved and feared by foodies in equal measures.
0:30:37 > 0:30:40We pay attention to this one to make sure that the temperature
0:30:40 > 0:30:43is below five degrees on this one.
0:30:43 > 0:30:45We have loads of ice on it.
0:30:45 > 0:30:48The important is that we keep it fresh,
0:30:48 > 0:30:51and also that we make it fresh.
0:30:51 > 0:30:55- We make this fresh every day.- These present their own set of challenges.
0:30:55 > 0:30:57And with so many people helping themselves,
0:30:57 > 0:31:00they need to keep a beady eye out for grubby mitts.
0:31:00 > 0:31:03Dirty fingers, get it on to the next one and the next one
0:31:03 > 0:31:06and the next one again, so we have to pay attention to all of this.
0:31:06 > 0:31:09We're changing it all the time on this one here.
0:31:09 > 0:31:12So, as soon as we can see now it's getting low,
0:31:12 > 0:31:15new people coming in, get it out, get some new one in.
0:31:17 > 0:31:21And on the pint-size stall, food and cutlery is constantly on the move.
0:31:23 > 0:31:27The kid is, like, a height like this, so, sneezing and stuff like this,
0:31:27 > 0:31:32so it's also in an area where we pay more attention, we change a lot more.
0:31:35 > 0:31:40Over the course of five hours, 500 diners are fed and watered.
0:31:40 > 0:31:43From steaks to seafood, pasta to puddings,
0:31:43 > 0:31:44Tommy is there every step of the way.
0:31:46 > 0:31:48But finally, the long shift is over.
0:31:53 > 0:31:57It's the next morning, and the ferry has arrived safely in Holland.
0:32:00 > 0:32:03But as the holidaymakers continue their travels,
0:32:03 > 0:32:07for Tommy it starts all over again,
0:32:07 > 0:32:10with a new batch of produce to check...
0:32:10 > 0:32:12It's good, very nice, fresh.
0:32:12 > 0:32:15And another ferry full of diners waiting to be served.
0:32:17 > 0:32:20We will try to keep up with the demand from the guests
0:32:20 > 0:32:24and keep on developing our standards and our quality.
0:32:29 > 0:32:33Hot water is a legal requirement in any professional kitchen.
0:32:33 > 0:32:36It's needed to clean surfaces, not to mention pots and pans.
0:32:36 > 0:32:39On top of that, when you're handling raw meat
0:32:39 > 0:32:43it's absolutely vital for washing food poisoning nasties away.
0:32:43 > 0:32:46So when an inspector stumbles across a business without a hot tap,
0:32:46 > 0:32:48they need to act fast.
0:32:53 > 0:32:55The West End of London.
0:32:56 > 0:32:58And at this new Mexican takeaway,
0:32:58 > 0:33:02Sarah Quinn is taking a stand for food hygiene.
0:33:05 > 0:33:07She's been unimpressed by lacklustre cleaning...
0:33:07 > 0:33:09Dirty tea towels.
0:33:11 > 0:33:12A lack of hot water...
0:33:14 > 0:33:16And mouse droppings.
0:33:19 > 0:33:23Now it's time for a showdown with the manager.
0:33:25 > 0:33:29But not before a few pleasantries.
0:33:29 > 0:33:30Hello.
0:33:30 > 0:33:31Nice to meet you.
0:33:31 > 0:33:34- I'm Sarah.- Nice to meet you, Sarah.
0:33:34 > 0:33:36The manager is keen to stress all the good things
0:33:36 > 0:33:40they've done in a rodent-ridden part of the world.
0:33:40 > 0:33:42Before this place was taken, it was a complete mess.
0:33:42 > 0:33:43It was, yeah.
0:33:43 > 0:33:46- It had rats... - I've seen the reports, yes.
0:33:46 > 0:33:48We changed a lot and we spent a lot of money
0:33:48 > 0:33:50trying to prevent all these things.
0:33:50 > 0:33:55Positives - going in the right direction, lot of paperwork,
0:33:55 > 0:33:56well organised, like it.
0:33:56 > 0:33:58Major concern I have is
0:33:58 > 0:34:01you've got mouse droppings on your preparation surface.
0:34:01 > 0:34:04That's only from the ceiling, it's not really from...
0:34:04 > 0:34:06You've got mouse droppings on your rolling pin.
0:34:06 > 0:34:09It's probably from the ceiling, because when the phone line,
0:34:09 > 0:34:12they came to install it, a lot of...from the top.
0:34:12 > 0:34:16- What I need to make sure is... - There really hasn't been any pests.
0:34:16 > 0:34:18Every morning, add to your opening checklist,
0:34:18 > 0:34:22every morning come in, clean your surfaces down, spray, sanitise,
0:34:22 > 0:34:25remove any signs of mice.
0:34:25 > 0:34:27As well as cleaning,
0:34:27 > 0:34:30this takeaway must stop the mice coming in.
0:34:30 > 0:34:34Previously, they'd been advised to mouse-proof their ceiling,
0:34:34 > 0:34:37yet they haven't acted on that advice.
0:34:38 > 0:34:43Well, the last pest-control report was 16th February,
0:34:43 > 0:34:47and two weeks ago they said there was still evidence of mice on site
0:34:47 > 0:34:50and you still need to do the blocking of the ceiling.
0:34:50 > 0:34:53But that was the one time after six months they saw one mouse,
0:34:53 > 0:34:55in Central London, next to a train station.
0:34:55 > 0:34:58And before that, six months ago, every day they had five, six mice.
0:34:58 > 0:35:01We can have the conversation go back and forth and you can give me
0:35:01 > 0:35:04as many excuses as you want, and to be honest,
0:35:04 > 0:35:07you're not helping your cause by trying to give me excuses.
0:35:07 > 0:35:09What I want you to be saying to me is,
0:35:09 > 0:35:11"Yes, Sarah, I'm going to get this in,
0:35:11 > 0:35:14"I'm going to block the holes, I'm going to take the advice
0:35:14 > 0:35:17"on my pest-control, and we're going to sort it out."
0:35:17 > 0:35:19But that's not all.
0:35:19 > 0:35:22Sarah must confront the manager with another food no-no.
0:35:22 > 0:35:25Relations are getting a little chilly.
0:35:25 > 0:35:27What's happened to your hot water?
0:35:27 > 0:35:29The hot water hasn't been working for two days.
0:35:29 > 0:35:31There's a problem with the drain as well.
0:35:31 > 0:35:35We wrote on the board, we've got someone coming this week, hopefully.
0:35:35 > 0:35:36When?
0:35:36 > 0:35:40We've called the guy, he should be coming maybe today, tomorrow.
0:35:40 > 0:35:42Having no hot water is a huge, huge risk.
0:35:42 > 0:35:46- It's only been a few days, though. - But it shouldn't be a few days.
0:35:46 > 0:35:49What about handling raw meat, how are you washing your hands?
0:35:49 > 0:35:51What do you mean, how are we washing them?
0:35:51 > 0:35:54Well, you've got your raw meat, you pick up your raw meat,
0:35:54 > 0:35:57what are we doing about the raw meat juice on our hands, then?
0:35:57 > 0:35:59- After we wrap it?- Yeah.
0:35:59 > 0:36:03- That's a problem, actually. - Yeah, it's a major, major problem.
0:36:03 > 0:36:07Raw chicken can cause salmonella and campylobacter.
0:36:07 > 0:36:11The best way to avoid this danger is hot hand-washing,
0:36:11 > 0:36:15so Sarah tells the manager he must get his boiler repaired,
0:36:15 > 0:36:19but he's going to have to work hard to win her round.
0:36:19 > 0:36:22Not happy, really, with what I'm seeing.
0:36:22 > 0:36:26Just the reaction from the food business operator,
0:36:26 > 0:36:28he really hadn't considered the risks,
0:36:28 > 0:36:32yet he's been operating for two days now without hot water.
0:36:32 > 0:36:35If it's public eating here, it's public health he's putting at risk.
0:36:35 > 0:36:40Sarah can't let this takeaway serve without any hot water,
0:36:40 > 0:36:44so our Food Fighter suggests a voluntary closure
0:36:44 > 0:36:46to give the manager time to get the boiler fixed.
0:36:46 > 0:36:48I'm thinking, would an option be,
0:36:48 > 0:36:53to make sure that the food you're serving to your customers is safe,
0:36:53 > 0:36:55you make the decision to shut shop and not serve any food
0:36:55 > 0:36:58until you've got things back up and running?
0:36:58 > 0:37:01But how does that affect now the food that's going to be
0:37:01 > 0:37:02serving, the hot water?
0:37:02 > 0:37:05Well, you've got to stop serving it, but that's your choice.
0:37:05 > 0:37:07I'm not going to say you have to do that.
0:37:07 > 0:37:10It's tough for a small business to lose a day's takings,
0:37:10 > 0:37:13and waste a lot of food.
0:37:13 > 0:37:15So, as the manager is understandably reluctant,
0:37:15 > 0:37:19Sarah suggests another way that will allow him to stay open,
0:37:19 > 0:37:21for today at least.
0:37:21 > 0:37:24Right, well let's get hot water on our little kettle for now.
0:37:24 > 0:37:26- Are you going to borrow next door's big kettle?- Yes.
0:37:26 > 0:37:29Right, go and fill that, get some hot water,
0:37:29 > 0:37:31let's get something on site now.
0:37:34 > 0:37:37The manager brings in the hot water reinforcements.
0:37:37 > 0:37:40What we'll do is you can mix a little bit of hot water
0:37:40 > 0:37:43and a bit of cold water so it's actually going to be good enough to put your hands in.
0:37:43 > 0:37:49- Yeah, not too hot.- Which then needs to be replenished regularly.
0:37:49 > 0:37:52The manager and Sarah have worked through the good...
0:37:52 > 0:37:54the bad...
0:37:54 > 0:37:55and the ugly,
0:37:55 > 0:37:58and they've come up with a compromise.
0:37:58 > 0:38:00Could have gone a lot better.
0:38:00 > 0:38:03He's going to start making improvements, which is good.
0:38:03 > 0:38:06I've asked him to provide some written confirmation
0:38:06 > 0:38:10that he's had the engineer in to look at the boiler, that it is fixable,
0:38:10 > 0:38:13what work is required and when it's going to be done by.
0:38:13 > 0:38:16If he hasn't done that, I'm definitely going to get them
0:38:16 > 0:38:19to serve an improvement notice, which will give them
0:38:19 > 0:38:22a set period of time to get the hot water back on.
0:38:22 > 0:38:26We'll monitor them closely, and I'll come back in a week
0:38:26 > 0:38:31to make sure that the cleaning's improved, mice have been removed
0:38:31 > 0:38:33and the hot water is back on.
0:38:33 > 0:38:35Um... Yes.
0:38:40 > 0:38:43From the bustling West End...
0:38:43 > 0:38:47to the sleepy Westcliff in Southend.
0:38:48 > 0:38:50And it's dinner time at The Grange residential home.
0:38:53 > 0:38:57So far, Inspector Steve Ram has been delighted
0:38:57 > 0:39:00with general hygiene and their new hand basin.
0:39:02 > 0:39:05Now he wants to make sure owner Patricia is dealing
0:39:05 > 0:39:07with the high risks facing the diners here.
0:39:10 > 0:39:17Here is a home, and there will be some more elderly people, am I right in thinking?
0:39:17 > 0:39:25Most of my residents are 50 to 60, I do have a few older ones,
0:39:25 > 0:39:29so there are extra, but because we've got older ones
0:39:29 > 0:39:32we tend to apply that rule across the board for everyone.
0:39:32 > 0:39:37Right, because you will obviously know that some bacteria are,
0:39:37 > 0:39:41for some reason, acting more harmfully with the older people,
0:39:41 > 0:39:43listeria being a case in point.
0:39:43 > 0:39:48Listeria is a bacteria that causes an infection,
0:39:48 > 0:39:51which in its invasive form can be fatal.
0:39:51 > 0:39:54People with weakened immune systems are most at risk,
0:39:54 > 0:39:57including the elderly and pregnant women.
0:39:57 > 0:40:00Listeria is generally found in chilled, ready-to-eat foods,
0:40:00 > 0:40:03like soft cheese, cooked meat and pate.
0:40:03 > 0:40:06The key to avoiding risks is good refrigeration,
0:40:06 > 0:40:08so is Patricia keeping her vulnerable diners safe?
0:40:10 > 0:40:13Right, I got a reading of three there and four there,
0:40:13 > 0:40:16so that's good, it's a nice cool temperature.
0:40:16 > 0:40:19We were talking about listeria being particularly important
0:40:19 > 0:40:23with older people, and it's one that likes colder temperatures,
0:40:23 > 0:40:26so, although the legal temperature is not above eight,
0:40:26 > 0:40:29making sure that it's hopefully four and below is best,
0:40:29 > 0:40:32and that's what we have got here, so I'm pleased.
0:40:35 > 0:40:39The final part of the inspection is for Steve to test the staff.
0:40:39 > 0:40:42Before I finish, I need to speak to you as well,
0:40:42 > 0:40:45because I've seen there are systems that are written down,
0:40:45 > 0:40:48but you're doing a lot of the food preparation today.
0:40:48 > 0:40:51Time for Maxwell the chef to face a quiz.
0:40:51 > 0:40:53So, question number one...
0:40:53 > 0:40:54A cold food,
0:40:54 > 0:40:57what sort of temperature are you looking for in the refrigerator?
0:40:57 > 0:40:59About five?
0:40:59 > 0:41:02Not over eight, seven, something like that?
0:41:02 > 0:41:05Exactly, eight's the legal temperature, five is better.
0:41:05 > 0:41:07On to number two.
0:41:07 > 0:41:10Have you any idea what temperature it ought to reach as a hot food,
0:41:10 > 0:41:12to say that it's killed bacteria?
0:41:12 > 0:41:13I'd say about 70.
0:41:13 > 0:41:15Yes, 78 would be good, but 75 is enough.
0:41:15 > 0:41:19- And at the end of the test it's full marks.- Thank you.
0:41:19 > 0:41:21All seems good to me, thank you for your time.
0:41:23 > 0:41:26The chef may have passed, but how has The Grange done overall?
0:41:26 > 0:41:30The Food Fighters mark every kitchen out of five,
0:41:30 > 0:41:33and The Grange is currently on a mid-range three.
0:41:33 > 0:41:35Have they improved?
0:41:35 > 0:41:38You've not only shown me your system,
0:41:38 > 0:41:41you've explained it very well, so put those together,
0:41:41 > 0:41:45and you are just into what we call the top "very good" category,
0:41:45 > 0:41:46I'm pleased to say.
0:41:46 > 0:41:49Oh, wonderful, thank you very much.
0:41:49 > 0:41:52It's nice to know all our hard work has paid off.
0:41:52 > 0:41:56Well, we like to see people rewarded for the improvements that they make.
0:42:01 > 0:42:04Thanks to the work of the Food Fighters,
0:42:04 > 0:42:09the residents of The Grange are now dining in a five-star establishment every day of the week.
0:42:09 > 0:42:11And here's the new one.
0:42:12 > 0:42:16Right, so sticky side there, replace it with a five.
0:42:16 > 0:42:18Thank you very much.
0:42:18 > 0:42:20I'm very pleased.
0:42:34 > 0:42:37Sarah Quinn did return to the West End takeaway,
0:42:37 > 0:42:40and the ceiling still hadn't been fixed properly.
0:42:40 > 0:42:43She also had to talk to the manager again about general cleaning,
0:42:43 > 0:42:46but the good news is that the boiler was fixed and the hot water was
0:42:46 > 0:42:50back on, and Sarah and her team will continue to work with them.
0:43:07 > 0:43:11Subtitles by Red Bee Media Ltd
0:43:11 > 0:43:15Email subtitling@bbc.co.uk