0:00:02 > 0:00:07We're a nation of food lovers and today there's more choice than ever.
0:00:07 > 0:00:09Now whether you're eating in or taking away,
0:00:09 > 0:00:13there's always the chance that something can go wrong.
0:00:14 > 0:00:19So it's a good job there's a whole army of people working hard to keep us safe.
0:00:19 > 0:00:21They're the food fighters.
0:00:44 > 0:00:48Coming up today: festival fever.
0:00:48 > 0:00:54- Will the food fighters put cold water on this party?- We're at 49.
0:00:54 > 0:00:57Right, so that's well and truly within the danger zone,
0:00:57 > 0:01:00and I haven't met a food trader that's ever wanted to kill anybody.
0:01:00 > 0:01:06In the dock. Why this forbidden fruit is under the microscope.
0:01:06 > 0:01:07It looks a bit fungal.
0:01:07 > 0:01:10It's a little bit unusual, I haven't seen that before.
0:01:10 > 0:01:17And I'm in hospital to learn about protecting these high-risk diners.
0:01:17 > 0:01:21We are feeding patients with very low immune systems
0:01:21 > 0:01:24so we do have to have very, very high standards.
0:01:28 > 0:01:33In the summer months Britain gets into the party spirit with dozens of festivals across the country.
0:01:33 > 0:01:37As well as music, those one-off events also serve up of dishes,
0:01:37 > 0:01:40but with make-shift tents, lack of fridges and barbecue cooking,
0:01:40 > 0:01:43the risk to the revellers are pretty high.
0:01:43 > 0:01:47So you'll be pleased to know there's a team of environmental health officers
0:01:47 > 0:01:50around the country who also join the party.
0:02:03 > 0:02:08Avenham Park, Preston. The annual Caribbean festival is in full swing.
0:02:09 > 0:02:14It's all here at the festival. Trust me. Look around you. You see?
0:02:14 > 0:02:18Style. Plenty. Me, I'm here in abundance!
0:02:18 > 0:02:24Among the revellers is an army of food stalls hoping to keep the party people fed and watered.
0:02:26 > 0:02:29I love my food, I'm not telling a lie.
0:02:29 > 0:02:33I love my food, don't ask me why.
0:02:33 > 0:02:35But is the food safe?
0:02:35 > 0:02:41Well, environmental health officers Gillian Hall and Alison Dempsey are going to find out.
0:02:41 > 0:02:43The jerk chicken on the barbecue.
0:02:43 > 0:02:46There are a lot of high risk activities today.
0:02:46 > 0:02:48We've got people catering outdoors.
0:02:48 > 0:02:50We've got people catering on a large scale,
0:02:50 > 0:02:54so the potential for something to go wrong could be quite great.
0:02:54 > 0:02:57So just what are the risks at this festival?
0:02:57 > 0:03:01Well, first up, there's the temporary tents.
0:03:01 > 0:03:06Many of those don't have fridges or hot water to keep the bacteria at bay.
0:03:06 > 0:03:09Then there's the food itself.
0:03:09 > 0:03:13Lots of rice and chicken, both notorious poisoners if not handled properly.
0:03:13 > 0:03:15And how about the cooking?
0:03:15 > 0:03:19From barbecues to make-shift ovens...
0:03:19 > 0:03:24so there's plenty here to dampen the party spirit.
0:03:25 > 0:03:27Hi.
0:03:27 > 0:03:31No time for Gillian and Alison to waste, then, they better get moving.
0:03:32 > 0:03:35Hi.
0:03:35 > 0:03:39The first stall that catches their eye is this one, Vee's Caribbean food.
0:03:39 > 0:03:42It's serving up curry and rice.
0:03:42 > 0:03:44- So is this goat curry?- Yes.
0:03:44 > 0:03:45It smells lovely.
0:03:45 > 0:03:48And jerk chicken cooked up on a barbecue.
0:03:48 > 0:03:51- Come rain or shine, you'll be here! - That's right!
0:03:51 > 0:03:55- While Gillian gets to grips with the grub... - Let's have a look round there.
0:03:55 > 0:04:00..round the back, Alison is checking how they're doing the dishes.
0:04:00 > 0:04:02This is the washing-up area.
0:04:02 > 0:04:07And there's me asking my husband for a new kitchen! OK.
0:04:07 > 0:04:10If you've brought your rice out here to wash,
0:04:10 > 0:04:16are you doing on the surface or does it go in a container?
0:04:16 > 0:04:19- Yeah, I put it into that.- That is just a washing up bin?- Yes.- Right.
0:04:19 > 0:04:23The tiny washing up bowl is no match for the huge pans
0:04:23 > 0:04:28that are used to cook rice, so this stallholder uses a dustbin.
0:04:28 > 0:04:31When you've cleaned it and you've got water in there,
0:04:31 > 0:04:34that's got contamination like rice and things like that,
0:04:34 > 0:04:36how are you getting rid of that water?
0:04:36 > 0:04:40- I chuck it.- You chuck it, yeah. If you just throw...- A big mess.
0:04:40 > 0:04:45You make a mess and people of Preston won't be terribly impressed as their rat population will go up
0:04:45 > 0:04:48because there's all this lovely food for these rats to eat.
0:04:48 > 0:04:52We just need to make sure that the water is just water that's going onto the grass.
0:04:52 > 0:04:55# There's a rat in the kitchen What am I gonna do?
0:04:55 > 0:04:58# There's a rat in the kitchen What am I gonna do? #
0:04:58 > 0:05:03This dirty dish water would be a feast for any roaming rodents,
0:05:03 > 0:05:07and I'm pretty sure their names are not down on this guest list.
0:05:07 > 0:05:10So the owner does agree to find a better solution.
0:05:10 > 0:05:15Round the front, the barbie is well away, cooking up some delicious-looking jerk chicken,
0:05:15 > 0:05:18but like at home, barbecues can be risky,
0:05:18 > 0:05:23and with a park full of punters, these better be getting it right.
0:05:23 > 0:05:27The main danger when cooking on barbecues, it's quite difficult to control the heat
0:05:27 > 0:05:32this is why he's damping down fires, so the meat can get very well-cooked on the outside,
0:05:32 > 0:05:35but the inside is not fully cooked or raw in the middle.
0:05:35 > 0:05:38They look dark enough, but if you eat that you might get sick.
0:05:38 > 0:05:42If you don't cook the it properly there could be contamination with salmonella.
0:05:42 > 0:05:45It's associated with chicken.
0:05:47 > 0:05:50Cases of food poisoning double in the summer months
0:05:50 > 0:05:52when we have more barbecues.
0:05:52 > 0:05:56One option is to cook your meat in the oven first,
0:05:56 > 0:05:58then put it on your barbie to flavour.
0:05:58 > 0:06:03Make sure the coals are white hot before starting.
0:06:03 > 0:06:07And turn your food regularly so it cooks evenly.
0:06:11 > 0:06:14But there's nothing foul about this chicken.
0:06:14 > 0:06:17- It's got to be well done.- Right.
0:06:17 > 0:06:22The cook is on the money when it comes to his barbecue grilling.
0:06:22 > 0:06:26Just time, then, to check the storage tubs under the canvas.
0:06:26 > 0:06:29We've got this lid which has seen better days, hasn't it?
0:06:29 > 0:06:33Unfortunately, this plastic is not that fantastic.
0:06:33 > 0:06:37We've got such sharp pieces and we've got pieces that are missing,
0:06:37 > 0:06:39well, if you've got sharp pieces that come off,
0:06:39 > 0:06:43it could be embedded in somebody's product and then cause a choking hazard.
0:06:43 > 0:06:47It's not just a food safety, as in bacteriological,
0:06:47 > 0:06:48we are looking at physical safety.
0:06:48 > 0:06:51- So you'll throw that away? - Yes, I will.- OK. Thank you.
0:06:51 > 0:06:56She's got a few good things on her menu,
0:06:56 > 0:06:58her curried goat will attract a lot of people in.
0:06:58 > 0:07:00We have got the jerk chicken going on here.
0:07:00 > 0:07:04Total separation, a bit between the two activities,
0:07:04 > 0:07:07and as long as he's putting food carefully across
0:07:07 > 0:07:11which Gill has been checking, then we should be looking all right with that.
0:07:11 > 0:07:15This stall is doing a really good job here despite the difficult circumstances.
0:07:16 > 0:07:17Thank you.
0:07:17 > 0:07:21So that's Vee's down, and many more to go.
0:07:25 > 0:07:29- Alison and Gillian flip from stall to stall...- Hi.
0:07:29 > 0:07:35- ..checking hygiene standards... - Smoky! You need a gas mask to go in here, don't you?
0:07:35 > 0:07:39..and what's actually being cooked, which is sometimes harder than it sounds.
0:07:40 > 0:07:45- That's curried mutton. - Right. You're not doing goat.
0:07:45 > 0:07:48- Curried mutton, curried goat. - They're two different animals. No!
0:07:48 > 0:07:51One's a sheep, one's a goat.
0:07:51 > 0:07:55The inspectors are welcome to check to make sure we're doing things right.
0:07:55 > 0:07:57My stall is good!
0:08:00 > 0:08:04Next stop, Big Bird, a caravan dishing up spicy rice and curries.
0:08:04 > 0:08:10It's run by Gemmill Johnson, but his van hardly lives up to its name.
0:08:10 > 0:08:12There is not a lot of room on these, is there, really?
0:08:12 > 0:08:16You have got your probe thermometer. OK, brilliant.
0:08:16 > 0:08:19Is it working? What sort of things do you check with your probe thermometer?
0:08:19 > 0:08:24- I check everything with it. - And what temperature are you looking for when you're checking?
0:08:24 > 0:08:27Well, I cook at 75 and I keep them at 63.
0:08:27 > 0:08:31So, cook above 75 and your hot holding is at 63 degrees.
0:08:31 > 0:08:36Gemmill's know-how is spot on, but this is high-risk stuff.
0:08:36 > 0:08:37- You made this yourself?- Yeah.
0:08:37 > 0:08:39If the heat isn't on his rice,
0:08:39 > 0:08:42this party could have a lot of poorly people.
0:08:42 > 0:08:45That's really hot, isn't it? That's going up to 99 degrees.
0:08:45 > 0:08:48That's right in the middle there.
0:08:48 > 0:08:52It can be a high-risk food item particularly cooking big quantities of rice like you are.
0:08:52 > 0:08:58Obviously, we're expecting large amounts of people here today so we've got a big pan of rice.
0:08:58 > 0:09:01So fingers crossed we're going to sell all this rice today.
0:09:02 > 0:09:05The grub is good, but is his washing up squeaky clean?
0:09:05 > 0:09:08I'm checking he's got adequate hand-washing facilities.
0:09:08 > 0:09:13Because we're on a mobile vehicle, he's not got the washing up bowl like some of the stalls have.
0:09:13 > 0:09:18He's got a little sink and has hot water from the urn going directly into the sink.
0:09:18 > 0:09:21This is better because the hot water and the cold can be mixed together
0:09:21 > 0:09:24and can drain out as you have the plug at the bottom,
0:09:24 > 0:09:26but hand washing is extremely important,
0:09:26 > 0:09:30particularly if you're handling raw meat and burgers and things
0:09:30 > 0:09:34because of the cross-contamination issues.
0:09:34 > 0:09:36OK, and we've got the paper roll.
0:09:36 > 0:09:39Obviously paper roll is much better for drying your hands on
0:09:39 > 0:09:42because cloth towels can become damp, they can get dirty,
0:09:42 > 0:09:47all you're doing then when you're drying your hands on a tea towel is re-contaminating your hands.
0:09:47 > 0:09:49Paper towels are a better way of drying your hands
0:09:49 > 0:09:54because they're clean every time and you throw them away after you've dried your hands.
0:09:54 > 0:09:57OK. Thank you. Bye.
0:09:59 > 0:10:01Gillian's happy and so is Gemmill.
0:10:02 > 0:10:09It's good for the people to make sure the food is done properly in a healthy and clean way.
0:10:09 > 0:10:13That's what it's all about, and everybody can enjoy a day out
0:10:13 > 0:10:15and enjoy their food and just go on their merry way.
0:10:19 > 0:10:23But there are still many more stalls to check.
0:10:23 > 0:10:26And with the weather taking a turn for the worse,
0:10:26 > 0:10:29there could be more problems for the team to tackle.
0:10:32 > 0:10:36Later, protecting poorly patients.
0:10:36 > 0:10:39I get to go behind the scenes of a hospital kitchen.
0:10:39 > 0:10:42I always think this is the most exciting part of any food operation.
0:10:42 > 0:10:46Checking up the deliveries when they come in. I love it!
0:10:51 > 0:10:56As a chef, I try to use locally sourced produce whenever I can,
0:10:56 > 0:11:01but some ingredients like this pineapple or even this tuna have to be shipped in from overseas.
0:11:01 > 0:11:04So how do we know these types of food are safe to eat?
0:11:04 > 0:11:06Well, at our ports and docks across the country,
0:11:06 > 0:11:10there's a band of food fighters and they're battling to keep the bad stuff out.
0:11:15 > 0:11:19Over 100,000 commercial vessels dock at Southampton every year.
0:11:21 > 0:11:25They bring in food from all over the world.
0:11:26 > 0:11:30Ready to be shipped out to our supermarkets and restaurants.
0:11:33 > 0:11:35But amidst all that traffic,
0:11:35 > 0:11:40how can we be sure that we're not importing bad things too?
0:11:41 > 0:11:45I'm Sandra Westacott. I'm the team leader at Southampton Port Health Authority.
0:11:49 > 0:11:51Sandra is the last line of defence.
0:11:51 > 0:11:54Protecting our food chain from anything harmful.
0:11:57 > 0:12:02Every day, she carries out checks on a range of food imports at border inspection points.
0:12:02 > 0:12:07This morning, it's a shipment of fish from Vietnam.
0:12:07 > 0:12:11Pangasius is a very popular fish now in the United Kingdom.
0:12:11 > 0:12:14More and more people are interested in trying different cuisines,
0:12:14 > 0:12:19different exotic species, very nutritious fish, very good quality.
0:12:19 > 0:12:22Now you might not have heard of it,
0:12:22 > 0:12:26but pangasius or Vietnamese river cobbler is a substitute for cod,
0:12:26 > 0:12:29and it's used in many of our Chinese meals.
0:12:35 > 0:12:37But if Sandra finds anything fishy here,
0:12:37 > 0:12:40it will be going straight in the bin.
0:12:41 > 0:12:46These are the cartons of pangasius from the container
0:12:46 > 0:12:52and we're looking to see that the product has come from the correct establishment.
0:12:53 > 0:12:59The approval number for the veterinary establishment is here.
0:12:59 > 0:13:05And we check on the cartons as well for the establishment number, and we can see it here.
0:13:06 > 0:13:10But ultimately, it's what's on the inside that counts.
0:13:10 > 0:13:12I have to have a few muscles in this.
0:13:12 > 0:13:19If the fish hasn't been properly frozen for its long journey from Vietnam, bacteria could be lurking.
0:13:22 > 0:13:28Very well-packaged and very well-protected in a waxed carton.
0:13:28 > 0:13:30Sandra's happy with what she's seeing,
0:13:30 > 0:13:33and it seems it's got age in its favour.
0:13:35 > 0:13:40The fillets are really quite small here, so that's quite a young fish.
0:13:40 > 0:13:45Sometimes you can get fish, farmed fish, that are really, very, very large,
0:13:45 > 0:13:49and in that sort of situation, the older the fish is,
0:13:49 > 0:13:54the more time it has to accumulate any environmental contaminants
0:13:54 > 0:13:57such as pesticides, or dioxins.
0:13:57 > 0:14:01But fish this young don't have that much time to do that.
0:14:03 > 0:14:07The first couple of boxes look OK, but Sandra needs to dig deeper.
0:14:07 > 0:14:10It is important to keep opening up the cartons.
0:14:10 > 0:14:14Just because you've seen a couple at the start and they look good,
0:14:14 > 0:14:18you can't make an assumption that everything is going to be correct inside.
0:14:20 > 0:14:25The Vietnamese fish gets the thumbs-up, and it's allowed past the post.
0:14:25 > 0:14:29But this is just one of hundreds of checks that take place every day.
0:14:29 > 0:14:32And right around the country,
0:14:32 > 0:14:35there's a small army of food fighters protecting our shores.
0:14:44 > 0:14:47Our next port of call is Felixstowe.
0:14:47 > 0:14:50Not really the kind of place you'd expect to see a vet,
0:14:50 > 0:14:55but believe me, they have a very important job to do.
0:14:56 > 0:15:03My name is Simon Rowell and my job is to make sure that animal products are fit for human consumption.
0:15:03 > 0:15:08Vets like Simon decide whether animal products are safe to enter.
0:15:10 > 0:15:14On his list today, boxes of chicken from Thailand.
0:15:15 > 0:15:20Just like the frozen fish, Simon needs to know that this chicken
0:15:20 > 0:15:23has stayed frozen on its 3,000 mile journey to the UK.
0:15:23 > 0:15:28These are infrared thermometers which are simply measuring surface temperature,
0:15:28 > 0:15:32but they have the advantage that they are very, very quick.
0:15:32 > 0:15:35The disadvantage is, because it's measuring surface,
0:15:35 > 0:15:38you have to take the temperature almost straightaway
0:15:38 > 0:15:42otherwise the surface will warm up and give you a false reading.
0:15:42 > 0:15:45We're getting temperatures well below minus 18 which is fine.
0:15:45 > 0:15:52This chicken will be sent off to our food factories to make your ready meals.
0:15:52 > 0:15:55But only if it gets Simon's green light.
0:15:57 > 0:16:02If there had been problems with the refrigeration during the journey over,
0:16:02 > 0:16:06what happens is that the lumps start to melt together
0:16:06 > 0:16:07and you get a block
0:16:07 > 0:16:10and that's a good indication that something's not right.
0:16:10 > 0:16:14The fact that these are all nice and loose, is a good sign.
0:16:15 > 0:16:17And the best way to check this chicken,
0:16:17 > 0:16:20well, Simon has become a human guinea pig.
0:16:22 > 0:16:25OK, this is the thawed and cooked product.
0:16:30 > 0:16:33It's perfect. That's rather good actually.
0:16:33 > 0:16:36This chicken doesn't just taste good, it's also safe.
0:16:36 > 0:16:39When I go back to the office, I'll be releasing this
0:16:39 > 0:16:41and it can go on its way.
0:16:43 > 0:16:46So we've already seen meat and fish. So what's missing?
0:16:46 > 0:16:48How about our five a day?
0:16:54 > 0:16:57Back in Southampton, an Asian consignment has just arrived
0:16:57 > 0:17:00and DEFRA vet, Amanda,
0:17:03 > 0:17:07is a food fighter who'll decide if it's forbidden fruit.
0:17:08 > 0:17:13We've got some mandarins from Pakistan today.
0:17:13 > 0:17:15Because they are coming in from outside the EU,
0:17:15 > 0:17:19we need to inspect them to make sure they are from pests and diseases.
0:17:19 > 0:17:24We can't really grow mandarins in Britain, so they have to be imported,
0:17:24 > 0:17:28but yet again, they can only come in if Amanda says so.
0:17:28 > 0:17:34All I'm doing is just inspecting 20 fruit from each box.
0:17:34 > 0:17:39Ten boxes, that gives us a good chance of catching anything
0:17:39 > 0:17:42that's going to be in the consignment if there is anything wrong with that.
0:17:42 > 0:17:48Amanda is on the look out for any dodgy marks on the outside of the fruits.
0:17:48 > 0:17:52It's just, there's a black mark on the skin there,
0:17:52 > 0:17:58so I'm just looking at it to see if it's anything interesting.
0:17:58 > 0:18:03It just looks like some dirt or something, it's nothing to be worried about.
0:18:03 > 0:18:05But then, something suspicious.
0:18:06 > 0:18:09On the top there, you can see the scarring around the top
0:18:09 > 0:18:16and it's not indicative of the kinds of things I'm looking for,
0:18:16 > 0:18:19but it's a little bit unusual, I haven't seen that before.
0:18:19 > 0:18:22I'll send it off and see what they come up with up at the lab.
0:18:24 > 0:18:27It looks a little bit fungal,
0:18:27 > 0:18:32so I just send it off and see what they say.
0:18:34 > 0:18:36Amanda is taking no chances.
0:18:36 > 0:18:39As the last line of defence on our borders,
0:18:39 > 0:18:43she needs to be certain this fruit is safe for us to eat.
0:18:44 > 0:18:48In a few days time, these mandarins will be under the microscope.
0:18:53 > 0:18:55Later, the perks of a food fighter's job.
0:18:55 > 0:18:59That's really very good. Excellent.
0:19:11 > 0:19:16Hospital food doesn't exactly enjoy a sparkling reputation.
0:19:16 > 0:19:18But here at Darlington Memorial Hospital,
0:19:18 > 0:19:23they've managed to turn much maligned grub into award-winning cuisine.
0:19:24 > 0:19:28Like most hospitals, they prepare all the food on site from scratch.
0:19:30 > 0:19:32It's a big responsibility to take on,
0:19:32 > 0:19:35because in a place where people are vulnerable
0:19:35 > 0:19:38and their immune systems are likely to be very low,
0:19:38 > 0:19:43the last thing you can afford is an outbreak of food poisoning.
0:19:44 > 0:19:48This hospital serves over 800 meals every single day.
0:19:48 > 0:19:51They have to make dinners for children, the elderly,
0:19:51 > 0:19:54allergy sufferers as well as very sick patients.
0:19:54 > 0:19:57So the heat is really on for them to get it right.
0:19:59 > 0:20:03It's 6:30am and the kitchens are already in full swing.
0:20:03 > 0:20:06They prepare up to 20,000 meals a week out of here.
0:20:08 > 0:20:11Through here is the very start of the operation.
0:20:11 > 0:20:16It's where the supplies are delivered and the food fighters are doing some vital checks.
0:20:19 > 0:20:21Like in my own kitchen,
0:20:21 > 0:20:25the food fighting begins the moment the supplies arrive at the back door.
0:20:25 > 0:20:28Six red peppers, six green and six yellow.
0:20:28 > 0:20:31Monica and Jeff are the food safety gate keepers.
0:20:31 > 0:20:34How are you doing, Jeff? All right.
0:20:34 > 0:20:37I always think this is the most exciting part of any food operation,
0:20:37 > 0:20:40checking off the deliveries when they come in.
0:20:40 > 0:20:42I love it. Anything exciting this morning?
0:20:42 > 0:20:45We're checking for the quality of all the deliveries that come in.
0:20:45 > 0:20:50We've got pineapples and we just check round.
0:20:50 > 0:20:53If I'm not happy with the quality, I see the restaurant manager
0:20:53 > 0:20:55and see what she wants to do.
0:20:55 > 0:20:58Either send them back or if she's prepared to keep them.
0:20:58 > 0:21:00In terms of the quality and safety of it,
0:21:00 > 0:21:02really your role is so vital to it.
0:21:02 > 0:21:05At the end of the day, you're the first port of call.
0:21:05 > 0:21:08If something comes past you that isn't the standard it should be,
0:21:08 > 0:21:11then it falls apart from there.
0:21:11 > 0:21:13- Do you want me to give you a hand? - Yeah, you can do.
0:21:16 > 0:21:18Early item of food is checked
0:21:18 > 0:21:22and then checked in before its even allowed inside the kitchen.
0:21:22 > 0:21:26From this point on, this man is in charge.
0:21:26 > 0:21:29My name is Stuart Wray and it's my job to ensure that safe,
0:21:29 > 0:21:33high quality food is supplied from this hospital.
0:21:35 > 0:21:38Stuart's job here is different to other catering managers.
0:21:38 > 0:21:41Most hospitals buy in their food ready cooked,
0:21:41 > 0:21:45but at Darlington, they like to set themselves a challenge.
0:21:47 > 0:21:49Everything is cooked from scratch.
0:21:54 > 0:21:57- Good morning.- Hi.- You all right? - Yes.
0:21:57 > 0:22:01I've always heard very good things about your hospital.
0:22:01 > 0:22:04You're renowned across the whole of the country.
0:22:04 > 0:22:07What is it you do that's so different to everybody else?
0:22:07 > 0:22:10What it is, is to have a hospital kitchen that's quite unique.
0:22:10 > 0:22:15Most new hospitals that are built, won't actually have any kitchens.
0:22:15 > 0:22:18One of the most important things, in any food industry,
0:22:18 > 0:22:20but particularly in hospitals,
0:22:20 > 0:22:24the health and safety issues with the food,
0:22:24 > 0:22:29must be absolutely up there in terms of importance for you.
0:22:29 > 0:22:32We're feeding patients that have got very low immune systems,
0:22:32 > 0:22:35so anything that me or you could catch out there,
0:22:35 > 0:22:40we might be able to fend it off, but persons lying in bed couldn't.
0:22:40 > 0:22:42We do have to have, very, very high standards.
0:22:46 > 0:22:48Right then, let's get going.
0:22:48 > 0:22:52I want to see how hospital cooking is different to what I do.
0:22:52 > 0:22:56- I can sniff, can we look at what you're cooking?- Of course we can.
0:22:58 > 0:23:02On the menu today, steak casserole and fish and chips.
0:23:05 > 0:23:09And boy, that's what I call a super-sized pan.
0:23:14 > 0:23:17This is always going to be my favourite bit, the production.
0:23:17 > 0:23:21A standard production kitchen, big black pans, lots of lovely stuff.
0:23:21 > 0:23:22What's in here?
0:23:22 > 0:23:26- That's the casserole. - Look at that, that's gorgeous.
0:23:26 > 0:23:30What are your problems in here then in terms of health and safety,
0:23:30 > 0:23:31what are the critical things?
0:23:31 > 0:23:34All food, when it's cooked, has to be cooked at 75 degrees.
0:23:34 > 0:23:36It's probed.
0:23:36 > 0:23:40Once it's 75 degrees, it's put in disposable boxes
0:23:40 > 0:23:44and it has to get down to our chillers within 30 minutes.
0:23:44 > 0:23:47Because meals aren't served straightaway,
0:23:47 > 0:23:50they must be cooled quickly to stop bacteria breeding.
0:23:50 > 0:23:54A huge blast chiller gets meals quickly through
0:23:54 > 0:23:56the dodgy temperature danger zone.
0:23:59 > 0:24:02So quick in fact, the bacteria doesn't stand a chance.
0:24:06 > 0:24:09And once it's down to three degrees, the food is safe
0:24:09 > 0:24:12and can be packaged ready to go to the wards to be reheated.
0:24:14 > 0:24:19What about cold foods? The sandwiches and salads, fruits and desserts?
0:24:19 > 0:24:23Well, they're all made in a slightly scary sounding place.
0:24:24 > 0:24:27This is the door through to the high-risk area.
0:24:27 > 0:24:30So how do they turn high-risk into low-risk?
0:24:33 > 0:24:35This food won't be cooked,
0:24:35 > 0:24:38so any lurking bacteria won't be killed off.
0:24:40 > 0:24:43The room must be germ-free.
0:24:43 > 0:24:45Gary is the food fighter in charge?
0:24:47 > 0:24:50- Gary, how are you doing?- Fine.
0:24:50 > 0:24:52This is one of those things
0:24:52 > 0:24:54that I feel a little bit like I'm in the X-Files,
0:24:54 > 0:24:57that I'm entering high-risk area.
0:24:57 > 0:25:00Now it's an expression we hear a lot in the food industry.
0:25:00 > 0:25:01What exactly does it mean?
0:25:01 > 0:25:05High-risk area is anything that doesn't go through the cooking cycle.
0:25:05 > 0:25:11For example, cold sweets, salad items, we make our own sandwiches here,
0:25:11 > 0:25:14processed meats what we slice on the slicing machine.
0:25:14 > 0:25:17How then do you have make sure that in our high-risk area
0:25:17 > 0:25:20that we're working in a low-risk way?
0:25:20 > 0:25:22Every day, every morning, I'll take samples
0:25:22 > 0:25:25of random production tables from the sandwich bench.
0:25:25 > 0:25:30Every day we do the meat slicer. For instance, I will swab this.
0:25:33 > 0:25:36Put the Q-tip swab into a liquid,
0:25:36 > 0:25:41shake it and then place it in this machine.
0:25:41 > 0:25:44This test checks for bacteria levels.
0:25:44 > 0:25:48Anything under 199 is acceptable, but the lower the better.
0:25:48 > 0:25:52- As you can see here, the reading there is 13.- Wow.
0:25:52 > 0:25:55- It is very, very low.- Wow.
0:25:57 > 0:26:00The stuff made here is now ready to enter the hospital food chain.
0:26:00 > 0:26:04Every patient is given a menu with a whopping 42 different choices.
0:26:04 > 0:26:07And what you don't see when you're in hospital
0:26:07 > 0:26:11are these guys making sure everyone gets what they ordered.
0:26:11 > 0:26:13Two pie, one hot-pot.
0:26:15 > 0:26:17Finally, the meals are on wheels
0:26:17 > 0:26:19and sent up to the mini kitchens on every ward.
0:26:22 > 0:26:25OK, cheers.
0:26:25 > 0:26:29Now the food has been transported from downstairs here to be reheated,
0:26:29 > 0:26:34but is that the end of the food fighters job?
0:26:34 > 0:26:37No, of course, it isn't. Now it's the ward staff
0:26:37 > 0:26:40who take up the food fighters rein.
0:26:43 > 0:26:47- Hi, Linda, it smells nice in here. - Yeah.
0:26:47 > 0:26:48What are you doing now?
0:26:48 > 0:26:53- I'm probing so the food is all over 75.- OK.
0:26:53 > 0:26:56- To ensure it's killed all the bacteria.- Yes.
0:26:56 > 0:26:58So we are well up, aren't we?
0:26:58 > 0:27:01What do you do, a sample across the whole of the...?
0:27:01 > 0:27:06You do one potato, about three main courses, veg, soup, two sweets.
0:27:06 > 0:27:12- Once you've done that, then we can go and feed the hungry patients?- Yeah.
0:27:14 > 0:27:19And finally the food is ready for the new mums on the maternity ward.
0:27:19 > 0:27:21- That nice?- It's lovely.
0:27:21 > 0:27:26So from the back door to the patient's beds,
0:27:26 > 0:27:29the food fighters have been with these meals every step of the way.
0:27:33 > 0:27:37And that's how this hospital really is breaking the mould.
0:27:43 > 0:27:47As well as paying great attention to detail to all the health and safety aspects,
0:27:47 > 0:27:50they're cooking fantastic food here on site.
0:27:50 > 0:27:51So if you do end up here,
0:27:51 > 0:27:54at least you know the food will help speed your recovery.
0:27:59 > 0:28:02OK, can I just wash my hands then?
0:28:02 > 0:28:04Coming clean at the Caribbean carnival.
0:28:04 > 0:28:08- Why have you not got the urn today? - I forgot it. I'm sorry.
0:28:08 > 0:28:11- It's really important that you've hot water, isn't it?- I know.
0:28:15 > 0:28:17I've certainly noticed a real rise in the amount
0:28:17 > 0:28:20and range of food that we're importing.
0:28:20 > 0:28:23So it's reassuring to know that food fighters are checking it.
0:28:23 > 0:28:27Earlier we saw DEFRA's Amanda inspect some mandarins from Pakistan
0:28:27 > 0:28:29with suspicious looking skin.
0:28:29 > 0:28:32But food fighters like Amanda don't always work alone.
0:28:32 > 0:28:35Sometimes they have to call in the reinforcements.
0:28:43 > 0:28:47These are the labs of the Food Environmental Research Agency in York.
0:28:47 > 0:28:51Scientists here inspect suspicious looking fruit and veg
0:28:51 > 0:28:55to stop diseases and infections getting in our country.
0:28:59 > 0:29:00My name is Dr Paul Beales.
0:29:00 > 0:29:05My role here is to identify diseases on plants,
0:29:05 > 0:29:08produce and seeds.
0:29:08 > 0:29:12Paul has been asked to inspect those dodgy looking mandarins.
0:29:14 > 0:29:17The reason it was sent in was because it had
0:29:17 > 0:29:21these nasty little lesion around the stalk area of this fruit.
0:29:21 > 0:29:25With all these diseases, when looking at a symptom like that,
0:29:25 > 0:29:27you have to carry out a bit of detective work
0:29:27 > 0:29:30to hone in and find out what is actually causing the problem.
0:29:34 > 0:29:40The lesions might be a sign of disease which could harm our crops or even humans.
0:29:42 > 0:29:46Now the particular diseases, I would be concerned about,
0:29:46 > 0:29:48there is one called citrus black spot
0:29:48 > 0:29:52and there is another one, a citrus canker as well.
0:29:52 > 0:29:54Now looking at this,
0:29:54 > 0:29:59from my experience, I know that this isn't a typical symptom
0:29:59 > 0:30:01of these particular pathogens.
0:30:01 > 0:30:04However I wouldn't just leave it at that.
0:30:04 > 0:30:07I would have to carry out further examinations
0:30:07 > 0:30:09on this fruit and this is what I did.
0:30:11 > 0:30:14Paul carried out detailed microscopic analysis,
0:30:14 > 0:30:20but now he's happy that this fruit is innocent and there's no reason
0:30:20 > 0:30:22why it can't hit our supermarket shelves.
0:30:22 > 0:30:26There was no evidence of any fungi that was found on this.
0:30:26 > 0:30:29No evidence of any bacteria found on it
0:30:29 > 0:30:32or any other pest or disease
0:30:32 > 0:30:35that would cause harm to the fruit produce
0:30:35 > 0:30:39or the growing industry in other parts of Europe.
0:30:41 > 0:30:44It's likely these marks were simply bruises
0:30:44 > 0:30:48after the mandarins took a battering in transit, but it's amazing to think
0:30:48 > 0:30:53that such a simple food could come under such scrutiny.
0:30:58 > 0:31:02Back at Southampton, and the shipments keep coming.
0:31:04 > 0:31:09DEFRA vet Patricia Gonzales is here to give them a clean bill of health.
0:31:13 > 0:31:17This is a consignment of duck spring rolls coming from Thailand.
0:31:20 > 0:31:24As you can see the roll is already packed with the price in pounds.
0:31:24 > 0:31:27Until recently, duck spring rolls were classed as a low-risk import,
0:31:27 > 0:31:32but the recent bird flu epidemic means Patricia has to be cautious.
0:31:32 > 0:31:37In this particular case because of bird flu, poultry products,
0:31:37 > 0:31:41this is duck, can come from Thailand only they have been heat treated.
0:31:41 > 0:31:44The paper trail is in order.
0:31:44 > 0:31:47Next there is a weigh-in to make sure no-one is being short changed.
0:31:49 > 0:31:52This particular one was 208 grams.
0:31:54 > 0:31:56Which is OK.
0:31:56 > 0:31:59It's a little bit more than what the retail packs say,
0:31:59 > 0:32:02but when we're going to buy a product,
0:32:02 > 0:32:05we wouldn't be happy if we pay for 200 grams and get 195.
0:32:05 > 0:32:08They normally overfill it a bit.
0:32:08 > 0:32:13208 is more or less what we would expect.
0:32:13 > 0:32:17So we now know we are getting what we pay for,
0:32:17 > 0:32:20but the important question remains, is it safe?
0:32:23 > 0:32:26As you can see, it is pretty much impossible for me
0:32:26 > 0:32:28to see the duck inside here.
0:32:29 > 0:32:33Well, to get the answer, Patricia is going to have to defrost one.
0:32:33 > 0:32:36If there was any problem with the product,
0:32:36 > 0:32:38if there was not good smell or something like that,
0:32:38 > 0:32:42I wouldn't be able to detect it now when it's still frozen,
0:32:42 > 0:32:45it is quite difficult. It's possible, but difficult.
0:32:45 > 0:32:47So hopefully after defrosting it,
0:32:47 > 0:32:49I shall be able to say the product is safe.
0:32:49 > 0:32:54It is fine and it can be released to be imported into the UK,
0:32:54 > 0:32:57to be consumed by anybody in the UK.
0:32:59 > 0:33:01If the spring rolls fail this final test
0:33:01 > 0:33:04then this will be the end of their journey.
0:33:04 > 0:33:06This is what I would expect to see.
0:33:06 > 0:33:07Normal spring roll.
0:33:07 > 0:33:11It doesn't look very nice now I have squished it all.
0:33:13 > 0:33:15This soggy looking sample aside,
0:33:15 > 0:33:20this product will soon be rolling out to our shelves.
0:33:22 > 0:33:26But not all products that arrive at our ports are ready to sell.
0:33:30 > 0:33:35In Felixstowe, vet Simon Raoul is saying "g'day" to another arrival.
0:33:37 > 0:33:42135 barrels all the way from Australia.
0:33:46 > 0:33:50It might look a bit industrial, but inside is some tasty tucker.
0:33:51 > 0:33:54With a box carried at room temperature,
0:33:54 > 0:33:59it is just worth checking for any evidence of insect infestation.
0:34:02 > 0:34:05This is how honey from Down Under comes into our country.
0:34:08 > 0:34:13A consignment of honey a few months ago which was from a country in Africa
0:34:13 > 0:34:16that we've never had anything from before.
0:34:16 > 0:34:19Obviously, we decided we would have a look at that
0:34:19 > 0:34:21and when we looked in the...
0:34:21 > 0:34:24they were actually in large plastic tanks when we looked in them,
0:34:24 > 0:34:26we found that, in the tanks, as well as the honey
0:34:26 > 0:34:29there were bits of shredded rubber, plastic and so on.
0:34:29 > 0:34:31Unacceptable contamination.
0:34:34 > 0:34:38Now, clearly these barrels are not going to go in your kitchen cupboards.
0:34:38 > 0:34:42The honey needs to be sent off to packers to be pasteurised
0:34:42 > 0:34:46and popped into more user-friendly pots,
0:34:46 > 0:34:50but not before Simon is happy that the barrels are bonza.
0:34:53 > 0:34:55First, he needs to check the honey's passport -
0:34:55 > 0:35:00a health certificate to show it's safe and not going to make any of us crook.
0:35:00 > 0:35:03You can see that we have the exporter,
0:35:03 > 0:35:07Honey Down Under Party, which is what is on the health certificate.
0:35:07 > 0:35:12The grade of honey, this is light amber, which, again, is as described on the certificate here.
0:35:12 > 0:35:15So now we need to look and see what the honey itself is like.
0:35:18 > 0:35:21Because unrefined honey is a raw product, it can ferment
0:35:21 > 0:35:25even when kept in these sealed tubs.
0:35:27 > 0:35:32As you look at these drums, you can see they're nice flat tops, they're not blown,
0:35:32 > 0:35:35so there's no suggestion this honey has fermented en route.
0:35:35 > 0:35:39If this honey had fermented, Simon would hear the gas,
0:35:39 > 0:35:42just like opening a bottle of fizzy pop.
0:35:42 > 0:35:44It would also smell awful.
0:35:44 > 0:35:48It smells like honey, just as you would expect, so that's fine.
0:35:51 > 0:35:56Simon takes a routine sample for his lab to check for any bugs or bacteria.
0:35:56 > 0:35:59But this is just a formality.
0:35:59 > 0:36:01# Ah, honey, honey... #
0:36:01 > 0:36:04There is no suspicion of anything wrong with this consignment.
0:36:04 > 0:36:08This will be released as soon as I go back to the office.
0:36:08 > 0:36:11Before heading back to his desk,
0:36:11 > 0:36:13Simon can enjoy one last perk of the job.
0:36:13 > 0:36:14- That's very good.- Excellent.
0:36:14 > 0:36:18# Ah, honey, honey... #
0:36:18 > 0:36:22This Down Under honey really is the bees knees
0:36:22 > 0:36:24and can continue with its onward journey.
0:36:28 > 0:36:32It is reassuring to know that our ports and docks are buzzing with food fighters,
0:36:32 > 0:36:36determined to protect our pallets from any foreign food nasties.
0:36:41 > 0:36:45Finally today we finish up at Caribbean carnival.
0:36:45 > 0:36:48It's a high-risk party with outdoor cooking and raw meat,
0:36:48 > 0:36:52so there's plenty to keep our food fighting duo on their toes.
0:36:59 > 0:37:02In Preston, the party's showing no signs of slowing.
0:37:05 > 0:37:07With the festival food flying out of the vans,
0:37:07 > 0:37:10Environmental Health inspector Gillian Hall
0:37:10 > 0:37:12must keep her eyes peeled.
0:37:12 > 0:37:15People can cut corners if they're very busy.
0:37:15 > 0:37:19They can be not washing their hands properly, not checking temperatures.
0:37:19 > 0:37:21We're making sure that the normal things
0:37:21 > 0:37:25you would expect in a food business are being put into practise.
0:37:28 > 0:37:31From goat curry to spicy chicken,
0:37:31 > 0:37:34the food fighters need to check it all.
0:37:35 > 0:37:38This stall is serving up Jamaican patties,
0:37:38 > 0:37:42a pastry containing spicy fillings, but could there be a problem?
0:37:42 > 0:37:45- Lamb, vegetable and chicken. - Swordfish, lamb, chicken.
0:37:45 > 0:37:47Has it even got swordfish in them?
0:37:47 > 0:37:50- Yes.- These are a pre-purchased product.
0:37:50 > 0:37:53- Are they frozen when you get them?- Yes.
0:37:53 > 0:37:55So how are you defrosting those?
0:37:55 > 0:37:58Well...
0:37:58 > 0:38:01these, it's not the right temperature, so...
0:38:01 > 0:38:05- You're cooking them from frozen in here? - No. What I usually do...
0:38:05 > 0:38:08I was going to say. So when are they defrosted?
0:38:08 > 0:38:12You don't defrost them. You just put them in.
0:38:14 > 0:38:15This is a big issue.
0:38:15 > 0:38:19The meat pies have been defrosting on the heat shelf for over an hour.
0:38:19 > 0:38:21If they're not above 63 degrees
0:38:21 > 0:38:25then bacteria could have started to take hold.
0:38:25 > 0:38:29- If you just see the temperature there, we're at 49.- Yeah.
0:38:29 > 0:38:34OK, so that's well and truly within the danger zone
0:38:34 > 0:38:37which is when bacteria multiply most
0:38:37 > 0:38:39and cause the most amount of food poisoning.
0:38:39 > 0:38:43- But it's still cooking them. - It is, but it is very, very slowly.
0:38:43 > 0:38:48The whole idea of having something reheated
0:38:48 > 0:38:51is it's reheated quickly.
0:38:51 > 0:38:53It is not a long, slow process.
0:38:53 > 0:38:56But if you leave them long enough, they'll cook.
0:38:56 > 0:38:59If you have one bacteria, within four hours that's a million,
0:38:59 > 0:39:01and a million's enough to cause food poisoning.
0:39:01 > 0:39:04Right, I've got it, yeah.
0:39:04 > 0:39:07I haven't met a food trader that's wanted to poison anybody.
0:39:07 > 0:39:09- No!- Definitely not.
0:39:09 > 0:39:12This business, they all come from Birmingham
0:39:12 > 0:39:16so I'll be contacting Birmingham City Council next week
0:39:16 > 0:39:19and explaining to them about the situation I have found here
0:39:19 > 0:39:22with reheating of the patties which can be dangerous.
0:39:22 > 0:39:26But there's a simple solution which will allow the stall to serve.
0:39:26 > 0:39:30What you should do is either microwave these now to make sure
0:39:30 > 0:39:32you've got up to that temperature
0:39:32 > 0:39:35or you can't really leave them here.
0:39:43 > 0:39:47It's mid-afternoon and although the festival is certainly Caribbean...
0:39:48 > 0:39:51..unfortunately the weather is very British.
0:39:53 > 0:39:56And it's causing quite a few problems.
0:39:56 > 0:39:58This stall's wind break has blown away.
0:39:58 > 0:40:02The staff are relying on candles to keep their food hot
0:40:02 > 0:40:06and now they're blowing out.
0:40:06 > 0:40:10They're struggling a little bit. It's got quite got up to 63 degrees.
0:40:13 > 0:40:17Once again, if the heat's not on, the bacteria has no fear.
0:40:18 > 0:40:20Just struggling to get up to 63 degrees.
0:40:20 > 0:40:24Yes, it is because of candles. The wind.
0:40:24 > 0:40:28Where the wind's coming from, so it is blowing out everything.
0:40:28 > 0:40:30So we have to keep on...
0:40:30 > 0:40:33- Just have to keep lighting them again.- Yeah.
0:40:33 > 0:40:37The staff are going to have to work hard to keep the candles lit.
0:40:37 > 0:40:41But that's not the only problem here.
0:40:41 > 0:40:44While the cooked food is too cool, it seems the leaves are too warm.
0:40:44 > 0:40:46The salad chopped up and ready prepared.
0:40:46 > 0:40:50It is a high-risk food item so it should really be kept refrigerated.
0:40:50 > 0:40:53Cooking alfresco is causing a few problems here.
0:40:53 > 0:40:58There's no electricity to keep the food warm or cold
0:40:58 > 0:41:00and there's another headache, too.
0:41:00 > 0:41:02OK, can I just wash my hands, then?
0:41:02 > 0:41:05- OK.- So you haven't got any hot water then at the moment?
0:41:05 > 0:41:07- Not at the moment.- Right.
0:41:07 > 0:41:09We are boiling it on the stove there.
0:41:09 > 0:41:11You're boiling it on the stove.
0:41:11 > 0:41:14- Do you normally have an urn that with hot water in?- Usually.
0:41:14 > 0:41:17- Why have you not got the urn today? - I forgot it. I'm sorry.
0:41:17 > 0:41:21- It's really important that you've got hot water, isn't it?- I know, yeah.
0:41:21 > 0:41:24- That's why we're boiling it in the pots.- Boiling it, OK.
0:41:24 > 0:41:30Water needs to be piping hot to banish the bacteria so this is a big concern.
0:41:30 > 0:41:33But Gillian's job is not to pour cold water on the party
0:41:33 > 0:41:36and she's happy to compromise.
0:41:36 > 0:41:39What they're actually doing is boiling water in a pan on the stove.
0:41:39 > 0:41:41My main issue is that they're doing it safely,
0:41:41 > 0:41:44that they're not going to burn them themselves.
0:41:44 > 0:41:47It's not ideal, but it's all they've got at the moment.
0:41:47 > 0:41:49Gillian's glad she dropped by.
0:41:49 > 0:41:51All right, enjoy the rest of your day.
0:41:51 > 0:41:54And feels her tips have been taken on board.
0:41:55 > 0:41:59That means the revellers continue to dance and eat well into the night.
0:41:59 > 0:42:04You can tell by looking at it, it is good-quality stuff
0:42:04 > 0:42:06and these people right here are from Birmingham
0:42:06 > 0:42:09and I know Birmingham people cook sweet food.
0:42:09 > 0:42:11And our dynamic duo can go back to base.
0:42:11 > 0:42:15They've spread the food fighting word
0:42:15 > 0:42:17and helped keep this festival food safe.
0:42:18 > 0:42:19It's been a very busy day.
0:42:19 > 0:42:23All the food traders are operating at full speed.
0:42:23 > 0:42:25We've had a few issues with a few of the stalls,
0:42:25 > 0:42:27but they've addressed them straightaway.
0:42:27 > 0:42:28They've not argued.
0:42:28 > 0:42:31They've got on board with the real meaning of food safety.
0:42:31 > 0:42:34They're enjoying themselves, having a nice festival
0:42:34 > 0:42:37and hopefully there'll be a lot of safe food out there.
0:42:39 > 0:42:42That's what it's all about, yo, have it!
0:43:04 > 0:43:07Subtitles by Red Bee Media Ltd
0:43:07 > 0:43:10E-mail subtitling@bbc.co.uk