Episode 1 Food Fighters


Episode 1

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Transcript


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We're a nation of food lovers, and the today there's more choice than ever.

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Whether you're eating in or taking away, there's always the chance that something could go wrong.

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So, it's a good job there's a whole army of people working hard to keep us safe.

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They're the Food Fighters.

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From the fields to your fork, who's protecting our burgers and steaks?

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That's really what we want, isn't it, from the minute that that animal

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has actually been on the farm, we've got this great kind of checking procedure all the time.

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A Mexican stand-off at a tortilla takeaway.

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To be honest, you're not helping your cause by trying to give me excuses.

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-And...

-Keep working, please.

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Will this ferry be given the all-clear to set sail?

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I hope that he says that it was looking good and he will go off the ship again a happy man.

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If variety is the spice of life, then that's especially true of our food industry.

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From restaurants to takeaways, schools to hospitals, the list of places serving up meals is endless.

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And keeping that food safe from the bugs, bacteria and rodents is

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an ongoing challenge for our team of food inspectors around the country.

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We join two of them checking out very different kitchens.

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The West End, London.

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Here, amongst the theatres and crowds, lie hundreds of cafes, bars and takeaways.

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Sarah Quinn's job is simple -

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To ensure that the food they serve doesn't make anyone ill.

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Hello! Hiya, my name's Sarah.

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I've just come down from environmental health at the council.

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I'm just here for a routine food inspection, really.

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Today its high noon for a new Mexican on the edge of Leicester Square.

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While the boss is called, she has a good look around.

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A lot bigger than it looks from the street. It does stretch back quite a way, doesn't it?

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Lots of stainless steel.

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It looks OK so far. I'm not too sure about some of the practices, but we'll see.

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One key practice to check is how this takeaway handles the threat

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from rodents, who, like the tourists, just love the West End.

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Being right in Central London, slap bang in the West End,

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mice are an inherent problem.

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As long as the businesses are controlling that, that they are doing

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regular cleaning, that they've got all controls in place, you know, to prevent the contamination of mice.

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However, if we start seeing mouse droppings on higher surfaces near food preparation areas,

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then the risk increases and we can look at different action, really.

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The takeaway does employ experts to help keep the mice away.

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Ah, I got it, so we've got your pest control.

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It's really well organised.

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But the proof will be in the droppings.

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There's no mouse droppings in this area.

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It's extremely dusty up there, though.

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You've got a food preparation surface down below.

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You don't want that type of dust dropping on to any type of open food.

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Then Sara's search uncovers what all environmental health inspectors fear.

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The main preparation surface,

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she just said she was cutting and chopping food on it, and yet if you look in the back corner

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we've got a mouse dropping.

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And that's not the only one.

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Mice, when they run around, are completely incontinent, so they will just urinate everywhere.

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They can't stop themselves. Yeah? So we need to make sure that every morning when you come in

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out comes your hot water, your soap, and your disinfectant and you spray it all down and clean it all up, OK?

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Yeah.

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So, the pesky mice can be managed in the short term by making sure surfaces are squeaky-clean.

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But that's not going to be happening here.

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Which one's your hot water?

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-This is. But it's not working.

-There's no hot water?

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This is a biggie for Sarah, and a legal requirement.

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Bacteria have no worries at all about cold water and can

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easily survive on surfaces, utensils and hands.

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To get rid of them, the water must be piping hot.

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This one's leaking, so it can't be used for washing hands.

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They're not going to use it.

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I'm a little bit concerned that I'm not getting any hot water.

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Especially as we're finding mouse droppings.

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It's really not a pretty picture here in the Wild West End.

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The manager is going to face some questions.

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40 miles away at Westcliff-on-Sea, Sarah's Essex colleague, Steve Ram,

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is inspecting a very different setup.

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It's not just high-street eateries that come under the gaze of the Food Fighters.

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This is The Grange, a residential care home.

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A different place, but for the inspectors, the same risks.

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What I'm interested in today is the kitchen.

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I was going to say, where do you want to start?

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-Can you lead me to the kitchen, please?

-Yes, absolutely.

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This care home is rated as a three-star for food hygiene,

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marked down because last time they didn't have a hand basin in the kitchen.

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But now, there's a spanking new sink,

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and owner Patricia has been making sure it's not just for decoration.

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Most of my staff have all done their food hygiene course.

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We have prompt notices around to make sure that they do.

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I wish I could see hand-washing done that way everywhere I go.

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That was excellent. And it's well kitted out.

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Yes. We didn't have any of this on our last visit.

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Clean hands keep the bugs at bay.

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So, we've got a staff-only toilet here.

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Well-equipped, hand basin, I see.

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I'll just check the hot water.

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It's coming warm, it's coming hot, it's coming good.

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And it's coming up roses for The Grange.

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There is not only a brand-new hand basin

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right in the corner of the kitchen here, which is ideally located,

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but there's all the things you need, soap, towel, notices to remind staff, and the chap that's doing the cooking

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in there at the moment, he clearly has been given a hygiene course and the lady keeps a supervisory

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role over him, so all the boxes, as they say, are being ticked today.

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So, hygiene at The Grange is looking good, but how happy will Steve be

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about the food they serve to their high-risk residents?

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Coming up - the Food Fighters climb on board a cruise ferry.

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-What's this?

-Chocolate cake.

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From mince to steak, beef burgers to pies, meat is

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a dinner-time favourite for millions of people across the country.

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But beef can also be a source of E. coli,

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listeria, salmonella and even BSE if it isn't regulated properly.

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So it's more important than ever that an army of

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Food Fighters is working behind the scenes

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to ensure that what ends up on our shelves

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and ultimately on our forks is both good to eat and safe to eat,

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and their work begins on the farm.

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This is Willoughby Farm in the Lincolnshire Wolds.

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Farmer Nick Beck has been rearing beef cattle here for 15 years.

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These cows have been bred specifically for Morrisons supermarket.

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Today their buyer Andrew Loftus is assessing eight

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to decide if they're healthy and will make good British beef.

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-How are you doing, Nick?

-Good. How about you?

-Good to see you again.

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-Good to see you, too.

-It's always nice to be in Lincolnshire.

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We've got eight beasts in total today.

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Yeah, we've got five steers this side, here.

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Eight heifers on the other side.

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There's three heifers on the other side. Yeah. We selected these.

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-I had a good idea of what you wanted.

-They look tremendous.

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Andrew seems happy with the farmer's selection.

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However, there's more to buying a cow than just looks.

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Andrew must check each one is the animal the farmer claims it to be.

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You've got their passports there, have you?

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Passports here, yeah.

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Yeah, that's right, cows have passports.

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In the wake of BSE, Britain introduced the strictest beef regulations in the world.

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Now every cow in the country must have a passport that shows everywhere it's been.

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So these have been home-bred.

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They've not moved off your holding?

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That's the date of birth. You can there the farms where the animal was born and that's,

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signed the passport when it first came on, and obviously today's date.

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All set up for the movement off this afternoon.

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Passports look good.

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But how can Andrew tell that these passports match these animals?

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The answer is in the cow's ear.

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-So we've got 168 there.

-168 there, that's right, yeah.

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-OK. So we've got 192 conveniently on the top.

-192.

-That's fantastic.

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At birth, every cow is given a unique and permanent ID tag.

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-That's a good-looking steer, isn't it?

-Nice back on it.

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Nice back on it and nice bit of finish.

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That's great, that's tremendous. They are a credit to you.

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Thank you very much. We aim to please.

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Andrew feels they're fit and healthy and will provide good-quality safe meat.

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They're given the all-clear to set off to the supermarket's own abattoir.

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We're just lining up the lorry ready to load the cattle, and then we will load them

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in their social groups onto the lorry and then they will be off to the abattoir.

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And of course, every time the cows are moved, they must have their passports with them.

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Thanks very much. That's all the passports there as you see.

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-Excellent stuff.

-Thank you very much, they loaded well.

-Very well.

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Now the cows can begin their journey to the abattoir, the farmer's work is over.

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At the slaughterhouse, the cows are let out of the truck.

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And then funnelled into holding pens.

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Now it's a vet who takes up the Food Fighter baton.

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Joanna Millas works for the Food Standards Agency.

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She must check every cow is healthy because a sick cow can equal dangerous meat.

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We've been looking for any signs of abnormality,

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anything that can concern us.

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Everything that's here should be good quality, should be clean.

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-Joanna is also looking to see that the cows are settled.

-This is really important.

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After the transport they need a relaxing time which improves the quality of the meat.

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A stressed cow it actually produces darker, drier meat with a shorter shelf life.

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Any signs of trauma, injuries or anything that might

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concern the welfare of the animal will be in our attention.

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These cows are healthy.

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The Food Fighters have insured they are in perfect condition and fit for us to eat.

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Once the animals are slaughtered and have been hung for flavour, a whole new set of checks begins.

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That's the job of Andrea Cranfield, a Government meat hygiene inspector.

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There are many things that we could see on the meat, whether it be bruising from a potential welfare

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issue, from pneumonia from a pathological incident,

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contamination could be a main hazard to human health.

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She checks the carcasses for signs of disease.

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She also checks that the spinal cord and brain have been removed.

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These were two areas of high risk identified after the BSE crisis.

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If we did not maintain these stringent checks, then along the way

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there could be potential issues which could harm human health.

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Once Andrea is happy, each carcass is given the Food Standards Agency seal of approval.

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This is both a health mark and serial number.

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It means inspectors at the next stage can trace where the meat has come from.

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The meat is butchered and is starting to look like cuts of beef we all recognise.

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Now it can be packed,

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and for this, it's the job of this nifty little robot.

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He pops bags on the meat before the all-important vacuum pack

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which keeps it safely sealed away from the bugs and bacteria.

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Finally, the meat is ready for dispatch to the store,

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and even here there are more safeguards.

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Dispatch manager Andrew March takes over the reins.

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I'm now just checking the product matches what I should be loading.

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The detail I'm taking is recording the product description.

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We need to check that we've got the correct product for loading.

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And finally, the temperature is taken.

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That's just making sure that it's within the legal limits for loading.

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Obviously this is the final point that we have any contact with this pallet.

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All the hard work that's gone in to maintain the cold chain, it's

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important that we maintain it here, make sure it's safe for loading.

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Much of this beef will go directly to our shelves as prime cuts of meat.

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But for the beef destined to be burgers and mince, there's a whole new set of Food Fighters to meet.

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We're checking for any foreign bodies that could be in there.

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Because even though this is on an enormous scale,

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it has similarities with what I do in my restaurant.

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For passengers boarding a cruise ship or ferry, it's not just seasickness that's a risk.

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We've all seen the stories of holiday-makers stricken with on-board food poisoning.

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So ferry companies have to work hard to make sure that their passengers don't end up in the same boat.

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In Newcastle, the Princess Seaways

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is preparing to leave port for Amsterdam.

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This evening, the crew are expecting nearly 500 diners.

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And there's one man who has to make sure no-one keels over

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with a bout of food poisoning.

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My name is Tommy Uker,

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and it's my job to make sure on board this ship all the food is safe.

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The Princess has four separate restaurants serving buffets and a la carte.

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Everything is made on board.

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So, as head chef, there's a lot of weight on Tommy's shoulders.

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And now, four hours before setting sail, the fresh supplies have arrived on board.

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There's a need to take the temperature on the goods we get in.

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Especially on these in the freezer and the ice cream and stuff like this

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so we know we haven't been below the temperature where it's started to melt and stuff like this.

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It looks fine. So if we can just get it into the provision room.

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Tommy thinks he runs a pretty tight ship, but you don't have to take his word for it.

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Every six months he gets a visit from this man.

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Ed is the Port Health Authority ship specialist.

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It's his decision as to whether this ferry is safe to sail.

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I'm looking at food safety and food hygiene issues.

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It carries a lot of people, this.

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We must ensure their safe eating.

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If Tommy's stores and galleys don't pass, then the ship could lose its licence to serve food.

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Still, Tommy welcomes the outside scrutiny.

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We have, I think, a solid programme on the hygiene and temperature controls and stuff like this

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but of course, it's always nice to have fresh eyes to come and see once in a while

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if we are not getting it all.

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I hope that he says that it was looking good and that we would have been doing the things

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we were supposed to do and he would go off the ship again a happy man, like I will be.

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Ed wants to see everything from the galley to the stores.

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You can see the floor. Brand-new. Very, very nice.

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Easy to clean, easy to keep.

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It's very nice.

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-What's this?

-Chocolate cake.

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OK, thank you.

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Now, of course, we have a lot of passengers, so a little bit filled up right now.

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How many crew will you have at the moment?

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Right now we have 135 crew.

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And how many passengers tonight?

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Tonight we have 747.

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When you're cooking for that many people in a confined space, everything better be shipshape.

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-Five degrees.

-Yes.

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Perfect.

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General hygiene, good order.

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If it's a mess, you see it straightaway

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and then you begin to suspect something's amiss.

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Now, clearly you can't plumb a cruise ferry into the mains, so it has to carry its own water.

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If this water gets polluted, it's disastrous for everyone on board.

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So, it's always on Ed's list to check.

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Before his tests, he needs to be sure that the tap is sterile. Time to light a fire.

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Created steam, so therefore it's reached 100 degrees.

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No bug can survive that.

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First, Ed uses his own senses.

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I'm going to put it up to daylight and check that it's crystal clear.

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No colours.

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No smells.

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Finally...

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So far, so good. But to be 100% sure, Ed fills his sample bottle.

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I'll know the result in two days.

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If there's a serious problem, the laboratory will be on the phone

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straightaway, so I can revisit the ship and find out what's gone wrong.

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-Finally, there's a good look round the galley.

-Keep working, please.

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The condition of some of the equipment in here is critical to

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the safety of everyone on board.

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These screens pull out all the airborne fats

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which are coming off the cookers, and if you didn't trap the fats,

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it would congeal inside the ducting of the ship,

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eventually catch fire. So, these are regularly cleaned, every night,

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for safety's sake.

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At the end of the inspection, everything here is above board.

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The inspection's gone very well, I'm pleased.

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I shall be back in six months' time, unless there's a complaint

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or unless the head chef wants me to come back for an issue.

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-Thank you very much.

-Bye bye, Tommy.

-See you in half a year.

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The Princess has sailed through the Food Fighters test.

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She can now take her passengers to Holland.

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But it's no holiday for Tommy.

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With over 500 hungry mouths to feed, the hard work is just beginning.

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Earlier, we saw the Food Fighters making sure that the beef we eat is safe.

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But what happens next?

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How does it end up on our shelves as mince or as burgers?

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Who are the Food Fighters on hand to make sure it's safe?

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To find out, I went to

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one of the biggest meat-processing plants in Britain.

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This is Farmers Boy,

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a Morrisons fresh-food factory in Bradford, West Yorkshire.

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Whilst whole cuts of meat go directly

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from abattoir to supermarket,

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meat that needs processing comes here first.

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This is where your mince for your spaghetti bolognese is made.

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This area is known as food intake.

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It's where all the meat comes into the factory,

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but not before it's had yet more checks.

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A lorry has just arrived - let's find out what's going on.

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The man overseeing those arrivals is Carl Taylor.

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-Simon, how are you doing?

-Very, very good.

-Good man.

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-This is chaos on the face of it.

-It's organised chaos!

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Yes, undoubtedly, yeah!

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-This is the first point that the meat arrives.

-Yes.

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What's the first thing that happens?

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This has come directly from our abattoir.

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We're checking for EC codes, making sure it's European,

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and particularly British.

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Next, we look for all the label codes, all the date codes,

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and once we're satisfied, Garfield will

0:23:350:23:37

take some temperature checks, make sure it's within critical limits.

0:23:370:23:40

'The meat has to arrive here below five degrees,

0:23:400:23:45

'too cold for bacteria to grow.'

0:23:450:23:49

-3.8.

-3.8. That's OK.

0:23:490:23:50

'So it's passed the temperature and the labels check,

0:23:500:23:53

'but there's one more test to go.

0:23:530:23:55

'The aptly-named visuals.'

0:23:560:23:58

So what are we looking for here, then, Carl?

0:23:580:24:01

If we look back at the label, it's clods, necks and shins.

0:24:010:24:04

So the next point of call is,

0:24:040:24:06

we're checking that the cuts of meat are what they say they are.

0:24:060:24:09

But also, any potential foreign bodies that could be in there.

0:24:090:24:14

Any gristle, any bone.

0:24:140:24:16

It's interesting, cos even though this is on an enormous scale,

0:24:160:24:19

it has similarities with what I do in my restaurant.

0:24:190:24:23

In fact, when we get our delivery from our butcher,

0:24:230:24:26

we do the same thing.

0:24:260:24:27

We check, is it the cut of meat that it's supposed to be? It is.

0:24:270:24:31

-The principles are the same, and again, we look for foreign bodies.

-Of course, yeah.

0:24:310:24:35

With the beef given the all-clear, it's now time to start the mincing.

0:24:360:24:40

This happens in conditions best described as a bit parky.

0:24:430:24:48

-Standing in here, it is cold.

-It is chilly, yeah.

0:24:500:24:53

It is really cold, and that is purely to maintain

0:24:530:24:55

-the quality of the meat, I assume?

-Absolutely, yeah.

0:24:550:24:58

To maintain the quality of the meat,

0:24:580:25:00

we send them through these huge mincers.

0:25:000:25:02

While we're mincing them,

0:25:020:25:03

we inject carbon dioxide in to keep it nice and cold,

0:25:030:25:06

so we guarantee the freshness of the product

0:25:060:25:08

and keep that temperature down.

0:25:080:25:10

So, all year round, we get this cold temperature.

0:25:100:25:15

-I'd struggle to work here. I'm used to hot kitchens.

-Yeah, of course.

0:25:150:25:20

All of the labelling at the intake,

0:25:200:25:24

do we still maintain a trace on where this meat has come from?

0:25:240:25:28

Absolutely, of course, yeah.

0:25:280:25:30

It's imperative, not only from a quality aspect

0:25:300:25:32

but also from a legal requirement.

0:25:320:25:34

Every ounce of information that was on that label at intake,

0:25:340:25:37

we assign a batch to it, each part had a number, that information

0:25:370:25:41

transfers and follows through every batch of mince that we do.

0:25:410:25:45

So you can see here on the label,

0:25:450:25:47

this has come through, it's come straight from

0:25:470:25:49

the unpacking tables from intake, through the mincers.

0:25:490:25:51

Every batch that comes through contains

0:25:510:25:53

the same information as what it had at intake.

0:25:530:25:56

But what's too cold for me is also too cold for the bacteria.

0:25:580:26:02

In fact, what's reassuring is

0:26:040:26:06

the care taken over a product like mince.

0:26:060:26:09

With labelling, it can be traced back to the farm.

0:26:090:26:12

The checks that are happening on something like mince,

0:26:160:26:18

our lowest commodity in terms of a beef product,

0:26:180:26:21

are exactly the same as if it were a piece of fillet steak.

0:26:210:26:24

-Absolutely, yeah.

-Your work is done, then?

0:26:240:26:26

From this point, it's then put onto lorries

0:26:260:26:29

and it goes straight to the store from here?

0:26:290:26:31

Absolutely. The supply team will pick it up from the dispatch area,

0:26:310:26:35

take it straight to store.

0:26:350:26:37

This mince is now ready for us to pick up

0:26:370:26:40

and fry up into a lovely homemade lasagne.

0:26:400:26:42

But what about those big hunks of beef

0:26:440:26:47

we last saw leaving the abattoir?

0:26:470:26:49

Well, they've now arrived at the supermarket,

0:26:530:26:55

but they're not quite ready for us cooks yet.

0:26:550:26:57

My name's Roy Craven, I'm a master butcher.

0:26:590:27:02

-Hi, Roy. Nice to see you.

-Hi there.

-Nice bit of topside.

0:27:020:27:06

Yeah, superb British beef.

0:27:060:27:07

It's funny, isn't it, because most consumers,

0:27:070:27:09

the first thing they'll see, or the only thing they'll see,

0:27:090:27:12

really, with beef, is this, the finished item, really.

0:27:120:27:14

It's packaged up, it's all ready.

0:27:140:27:16

But when you get the meat in, how does it arrive into store?

0:27:160:27:19

It arrives in store from our abattoirs in this condition,

0:27:190:27:22

which is vacuum packed.

0:27:220:27:23

As we weigh it, we enter in the information from the label.

0:27:230:27:27

The slaughterhouse number,

0:27:270:27:28

the cut plant number and batch number.

0:27:280:27:30

This allows us to trace it back to a batch of animals,

0:27:300:27:34

processed in one of our abattoirs on a certain day.

0:27:340:27:37

In fact, if you remember the stamp we saw at the abattoir,

0:27:370:27:40

it's exactly the same.

0:27:400:27:41

But, of course, food fighting is not just about numbers and paperwork.

0:27:440:27:47

Common sense plays a part, too.

0:27:470:27:49

The butchers check for quality and freshness and condition, basically.

0:27:510:27:55

What kind of things at that point would you look for, then?

0:27:550:27:58

You look for any signs of discolouration

0:27:580:28:00

or if there were foreign bodies, which is unlikely,

0:28:000:28:02

that's the kind of thing

0:28:020:28:04

-the butcher looks for.

-That's what we want.

0:28:040:28:06

From the minute that that animal has actually been on the farm,

0:28:060:28:09

we've got this great kind of checking procedure all the time.

0:28:090:28:13

By putting all of these procedures in place, we can further ensure

0:28:130:28:17

that the customer is getting exactly what they're paying for, basically.

0:28:170:28:21

So, whether you're buying mince or prime topside,

0:28:210:28:25

the Food Fighters have been there every step of the way.

0:28:250:28:29

And that is the reality

0:28:290:28:31

of the strictest beef regulations in the world.

0:28:310:28:33

So the next time you fancy cooking

0:28:360:28:38

a beautiful piece of prime rib of beef,

0:28:380:28:40

you can be sure it'll not only be delicious,

0:28:400:28:42

it'll also be safe to eat.

0:28:420:28:43

Still to come, has this takeaway got itself in hot water?

0:28:490:28:52

Handling all your raw meat, how are you washing your hands, then?

0:28:520:28:56

-That's a problem, actually.

-Yeah! It's a major, major problem.

0:28:560:29:00

Whenever you're cooking for people,

0:29:040:29:06

the biggest fear is always that you might make someone ill,

0:29:060:29:09

and the more people you cook for, the bigger the risk.

0:29:090:29:12

So imagine the pressure for Tommy,

0:29:120:29:14

the chef cooking for hundreds on board the North Sea cruise ferry.

0:29:140:29:17

Let's see if he's managing to keep things on an even keel.

0:29:170:29:20

It's early evening, and the Princess Seaways is en route to Holland.

0:29:260:29:31

But while the holidaymakers take in the views, below deck,

0:29:340:29:38

things are hotting up.

0:29:380:29:39

The ship's crew are preparing meals for 500 hungry mouths.

0:29:430:29:47

Tommy Uker is head chef,

0:29:490:29:51

and it's his job to make sure everything runs smoothly.

0:29:510:29:54

And there's a lot at stake.

0:29:540:29:57

It can kill people if we are not watching our procedures,

0:29:570:30:00

how we do this, so we are looking very much into this one,

0:30:000:30:04

and our procedures and our temperature control, stuff like this.

0:30:040:30:09

The ship can hold up to 1,200 people.

0:30:110:30:13

It has four restaurants,

0:30:150:30:16

and they're all served from the same galley kitchen.

0:30:160:30:20

If anything went wrong, it would be a disaster for all on board.

0:30:200:30:24

But making the food is only the start of it.

0:30:240:30:27

Tommy must also patrol the dining areas.

0:30:270:30:30

Two of these have buffets, including one serving up shellfish,

0:30:300:30:34

loved and feared by foodies in equal measures.

0:30:340:30:37

We pay attention to this one to make sure that the temperature

0:30:370:30:40

is below five degrees on this one.

0:30:400:30:43

We have loads of ice on it.

0:30:430:30:45

The important is that we keep it fresh,

0:30:450:30:48

and also that we make it fresh.

0:30:480:30:51

-We make this fresh every day.

-These present their own set of challenges.

0:30:510:30:55

And with so many people helping themselves,

0:30:550:30:57

they need to keep a beady eye out for grubby mitts.

0:30:570:31:00

Dirty fingers, get it on to the next one and the next one

0:31:000:31:03

and the next one again, so we have to pay attention to all of this.

0:31:030:31:06

We're changing it all the time on this one here.

0:31:060:31:09

So, as soon as we can see now it's getting low,

0:31:090:31:12

new people coming in, get it out, get some new one in.

0:31:120:31:15

And on the pint-size stall, food and cutlery is constantly on the move.

0:31:170:31:21

The kid is, like, a height like this, so, sneezing and stuff like this,

0:31:230:31:27

so it's also in an area where we pay more attention, we change a lot more.

0:31:270:31:32

Over the course of five hours, 500 diners are fed and watered.

0:31:350:31:40

From steaks to seafood, pasta to puddings,

0:31:400:31:43

Tommy is there every step of the way.

0:31:430:31:44

But finally, the long shift is over.

0:31:460:31:48

It's the next morning, and the ferry has arrived safely in Holland.

0:31:530:31:57

But as the holidaymakers continue their travels,

0:32:000:32:03

for Tommy it starts all over again,

0:32:030:32:07

with a new batch of produce to check...

0:32:070:32:10

It's good, very nice, fresh.

0:32:100:32:12

And another ferry full of diners waiting to be served.

0:32:120:32:15

We will try to keep up with the demand from the guests

0:32:170:32:20

and keep on developing our standards and our quality.

0:32:200:32:24

Hot water is a legal requirement in any professional kitchen.

0:32:290:32:33

It's needed to clean surfaces, not to mention pots and pans.

0:32:330:32:36

On top of that, when you're handling raw meat

0:32:360:32:39

it's absolutely vital for washing food poisoning nasties away.

0:32:390:32:43

So when an inspector stumbles across a business without a hot tap,

0:32:430:32:46

they need to act fast.

0:32:460:32:48

The West End of London.

0:32:530:32:55

And at this new Mexican takeaway,

0:32:560:32:58

Sarah Quinn is taking a stand for food hygiene.

0:32:580:33:02

She's been unimpressed by lacklustre cleaning...

0:33:050:33:07

Dirty tea towels.

0:33:070:33:09

A lack of hot water...

0:33:110:33:12

And mouse droppings.

0:33:140:33:16

Now it's time for a showdown with the manager.

0:33:190:33:23

But not before a few pleasantries.

0:33:250:33:29

Hello.

0:33:290:33:30

Nice to meet you.

0:33:300:33:31

-I'm Sarah.

-Nice to meet you, Sarah.

0:33:310:33:34

The manager is keen to stress all the good things

0:33:340:33:36

they've done in a rodent-ridden part of the world.

0:33:360:33:40

Before this place was taken, it was a complete mess.

0:33:400:33:42

It was, yeah.

0:33:420:33:43

-It had rats...

-I've seen the reports, yes.

0:33:430:33:46

We changed a lot and we spent a lot of money

0:33:460:33:48

trying to prevent all these things.

0:33:480:33:50

Positives - going in the right direction, lot of paperwork,

0:33:500:33:55

well organised, like it.

0:33:550:33:56

Major concern I have is

0:33:560:33:58

you've got mouse droppings on your preparation surface.

0:33:580:34:01

That's only from the ceiling, it's not really from...

0:34:010:34:04

You've got mouse droppings on your rolling pin.

0:34:040:34:06

It's probably from the ceiling, because when the phone line,

0:34:060:34:09

they came to install it, a lot of...from the top.

0:34:090:34:12

-What I need to make sure is...

-There really hasn't been any pests.

0:34:120:34:16

Every morning, add to your opening checklist,

0:34:160:34:18

every morning come in, clean your surfaces down, spray, sanitise,

0:34:180:34:22

remove any signs of mice.

0:34:220:34:25

As well as cleaning,

0:34:250:34:27

this takeaway must stop the mice coming in.

0:34:270:34:30

Previously, they'd been advised to mouse-proof their ceiling,

0:34:300:34:34

yet they haven't acted on that advice.

0:34:340:34:37

Well, the last pest-control report was 16th February,

0:34:380:34:43

and two weeks ago they said there was still evidence of mice on site

0:34:430:34:47

and you still need to do the blocking of the ceiling.

0:34:470:34:50

But that was the one time after six months they saw one mouse,

0:34:500:34:53

in Central London, next to a train station.

0:34:530:34:55

And before that, six months ago, every day they had five, six mice.

0:34:550:34:58

We can have the conversation go back and forth and you can give me

0:34:580:35:01

as many excuses as you want, and to be honest,

0:35:010:35:04

you're not helping your cause by trying to give me excuses.

0:35:040:35:07

What I want you to be saying to me is,

0:35:070:35:09

"Yes, Sarah, I'm going to get this in,

0:35:090:35:11

"I'm going to block the holes, I'm going to take the advice

0:35:110:35:14

"on my pest-control, and we're going to sort it out."

0:35:140:35:17

But that's not all.

0:35:170:35:19

Sarah must confront the manager with another food no-no.

0:35:190:35:22

Relations are getting a little chilly.

0:35:220:35:25

What's happened to your hot water?

0:35:250:35:27

The hot water hasn't been working for two days.

0:35:270:35:29

There's a problem with the drain as well.

0:35:290:35:31

We wrote on the board, we've got someone coming this week, hopefully.

0:35:310:35:35

When?

0:35:350:35:36

We've called the guy, he should be coming maybe today, tomorrow.

0:35:360:35:40

Having no hot water is a huge, huge risk.

0:35:400:35:42

-It's only been a few days, though.

-But it shouldn't be a few days.

0:35:420:35:46

What about handling raw meat, how are you washing your hands?

0:35:460:35:49

What do you mean, how are we washing them?

0:35:490:35:51

Well, you've got your raw meat, you pick up your raw meat,

0:35:510:35:54

what are we doing about the raw meat juice on our hands, then?

0:35:540:35:57

-After we wrap it?

-Yeah.

0:35:570:35:59

-That's a problem, actually.

-Yeah, it's a major, major problem.

0:35:590:36:03

Raw chicken can cause salmonella and campylobacter.

0:36:030:36:07

The best way to avoid this danger is hot hand-washing,

0:36:070:36:11

so Sarah tells the manager he must get his boiler repaired,

0:36:110:36:15

but he's going to have to work hard to win her round.

0:36:150:36:19

Not happy, really, with what I'm seeing.

0:36:190:36:22

Just the reaction from the food business operator,

0:36:220:36:26

he really hadn't considered the risks,

0:36:260:36:28

yet he's been operating for two days now without hot water.

0:36:280:36:32

If it's public eating here, it's public health he's putting at risk.

0:36:320:36:35

Sarah can't let this takeaway serve without any hot water,

0:36:350:36:40

so our Food Fighter suggests a voluntary closure

0:36:400:36:44

to give the manager time to get the boiler fixed.

0:36:440:36:46

I'm thinking, would an option be,

0:36:460:36:48

to make sure that the food you're serving to your customers is safe,

0:36:480:36:53

you make the decision to shut shop and not serve any food

0:36:530:36:55

until you've got things back up and running?

0:36:550:36:58

But how does that affect now the food that's going to be

0:36:580:37:01

serving, the hot water?

0:37:010:37:02

Well, you've got to stop serving it, but that's your choice.

0:37:020:37:05

I'm not going to say you have to do that.

0:37:050:37:07

It's tough for a small business to lose a day's takings,

0:37:070:37:10

and waste a lot of food.

0:37:100:37:13

So, as the manager is understandably reluctant,

0:37:130:37:15

Sarah suggests another way that will allow him to stay open,

0:37:150:37:19

for today at least.

0:37:190:37:21

Right, well let's get hot water on our little kettle for now.

0:37:210:37:24

-Are you going to borrow next door's big kettle?

-Yes.

0:37:240:37:26

Right, go and fill that, get some hot water,

0:37:260:37:29

let's get something on site now.

0:37:290:37:31

The manager brings in the hot water reinforcements.

0:37:340:37:37

What we'll do is you can mix a little bit of hot water

0:37:370:37:40

and a bit of cold water so it's actually going to be good enough to put your hands in.

0:37:400:37:43

-Yeah, not too hot.

-Which then needs to be replenished regularly.

0:37:430:37:49

The manager and Sarah have worked through the good...

0:37:490:37:52

the bad...

0:37:520:37:54

and the ugly,

0:37:540:37:55

and they've come up with a compromise.

0:37:550:37:58

Could have gone a lot better.

0:37:580:38:00

He's going to start making improvements, which is good.

0:38:000:38:03

I've asked him to provide some written confirmation

0:38:030:38:06

that he's had the engineer in to look at the boiler, that it is fixable,

0:38:060:38:10

what work is required and when it's going to be done by.

0:38:100:38:13

If he hasn't done that, I'm definitely going to get them

0:38:130:38:16

to serve an improvement notice, which will give them

0:38:160:38:19

a set period of time to get the hot water back on.

0:38:190:38:22

We'll monitor them closely, and I'll come back in a week

0:38:220:38:26

to make sure that the cleaning's improved, mice have been removed

0:38:260:38:31

and the hot water is back on.

0:38:310:38:33

Um... Yes.

0:38:330:38:35

From the bustling West End...

0:38:400:38:43

to the sleepy Westcliff in Southend.

0:38:430:38:47

And it's dinner time at The Grange residential home.

0:38:480:38:50

So far, Inspector Steve Ram has been delighted

0:38:530:38:57

with general hygiene and their new hand basin.

0:38:570:39:00

Now he wants to make sure owner Patricia is dealing

0:39:020:39:05

with the high risks facing the diners here.

0:39:050:39:07

Here is a home, and there will be some more elderly people, am I right in thinking?

0:39:100:39:17

Most of my residents are 50 to 60, I do have a few older ones,

0:39:170:39:25

so there are extra, but because we've got older ones

0:39:250:39:29

we tend to apply that rule across the board for everyone.

0:39:290:39:32

Right, because you will obviously know that some bacteria are,

0:39:320:39:37

for some reason, acting more harmfully with the older people,

0:39:370:39:41

listeria being a case in point.

0:39:410:39:43

Listeria is a bacteria that causes an infection,

0:39:430:39:48

which in its invasive form can be fatal.

0:39:480:39:51

People with weakened immune systems are most at risk,

0:39:510:39:54

including the elderly and pregnant women.

0:39:540:39:57

Listeria is generally found in chilled, ready-to-eat foods,

0:39:570:40:00

like soft cheese, cooked meat and pate.

0:40:000:40:03

The key to avoiding risks is good refrigeration,

0:40:030:40:06

so is Patricia keeping her vulnerable diners safe?

0:40:060:40:08

Right, I got a reading of three there and four there,

0:40:100:40:13

so that's good, it's a nice cool temperature.

0:40:130:40:16

We were talking about listeria being particularly important

0:40:160:40:19

with older people, and it's one that likes colder temperatures,

0:40:190:40:23

so, although the legal temperature is not above eight,

0:40:230:40:26

making sure that it's hopefully four and below is best,

0:40:260:40:29

and that's what we have got here, so I'm pleased.

0:40:290:40:32

The final part of the inspection is for Steve to test the staff.

0:40:350:40:39

Before I finish, I need to speak to you as well,

0:40:390:40:42

because I've seen there are systems that are written down,

0:40:420:40:45

but you're doing a lot of the food preparation today.

0:40:450:40:48

Time for Maxwell the chef to face a quiz.

0:40:480:40:51

So, question number one...

0:40:510:40:53

A cold food,

0:40:530:40:54

what sort of temperature are you looking for in the refrigerator?

0:40:540:40:57

About five?

0:40:570:40:59

Not over eight, seven, something like that?

0:40:590:41:02

Exactly, eight's the legal temperature, five is better.

0:41:020:41:05

On to number two.

0:41:050:41:07

Have you any idea what temperature it ought to reach as a hot food,

0:41:070:41:10

to say that it's killed bacteria?

0:41:100:41:12

I'd say about 70.

0:41:120:41:13

Yes, 78 would be good, but 75 is enough.

0:41:130:41:15

-And at the end of the test it's full marks.

-Thank you.

0:41:150:41:19

All seems good to me, thank you for your time.

0:41:190:41:21

The chef may have passed, but how has The Grange done overall?

0:41:230:41:26

The Food Fighters mark every kitchen out of five,

0:41:260:41:30

and The Grange is currently on a mid-range three.

0:41:300:41:33

Have they improved?

0:41:330:41:35

You've not only shown me your system,

0:41:350:41:38

you've explained it very well, so put those together,

0:41:380:41:41

and you are just into what we call the top "very good" category,

0:41:410:41:45

I'm pleased to say.

0:41:450:41:46

Oh, wonderful, thank you very much.

0:41:460:41:49

It's nice to know all our hard work has paid off.

0:41:490:41:52

Well, we like to see people rewarded for the improvements that they make.

0:41:520:41:56

Thanks to the work of the Food Fighters,

0:42:010:42:04

the residents of The Grange are now dining in a five-star establishment every day of the week.

0:42:040:42:09

And here's the new one.

0:42:090:42:11

Right, so sticky side there, replace it with a five.

0:42:120:42:16

Thank you very much.

0:42:160:42:18

I'm very pleased.

0:42:180:42:20

Sarah Quinn did return to the West End takeaway,

0:42:340:42:37

and the ceiling still hadn't been fixed properly.

0:42:370:42:40

She also had to talk to the manager again about general cleaning,

0:42:400:42:43

but the good news is that the boiler was fixed and the hot water was

0:42:430:42:46

back on, and Sarah and her team will continue to work with them.

0:42:460:42:50

Subtitles by Red Bee Media Ltd

0:43:070:43:11

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