0:00:03 > 0:00:07We're a nation of food lovers, and there's more choice than ever.
0:00:08 > 0:00:13Eating in or taking away, there's always a chance that something can go wrong.
0:00:13 > 0:00:18It's a good job there's an army of people working hard to keep us safe.
0:00:18 > 0:00:21They're the food fighters.
0:00:46 > 0:00:48Could I have another two?
0:00:48 > 0:00:52'Shopping on the market. Will these delicacies be bug-free?'
0:00:52 > 0:00:57Rice is a high-risk product. People think it's fairly safe but it's not.
0:00:58 > 0:01:03'I'm on the farm, learning about dangers in the humble duck egg.'
0:01:03 > 0:01:07- What are the main things you're looking for?- Salmonella.
0:01:09 > 0:01:11'And an inspector calls.
0:01:11 > 0:01:17'Even this dining service isn't going to escape our food fighters.'
0:01:17 > 0:01:22I'll have a look at the kitchen area. Temperature's very, very warm.
0:01:22 > 0:01:26I need to make sure that the ventilation's working.
0:01:30 > 0:01:32I love visiting food markets.
0:01:32 > 0:01:35I can snap up delicacies from all over the world.
0:01:35 > 0:01:40These are just as popular with the bugs and bacteria.
0:01:40 > 0:01:43It's a constant battle to make sure they're safe.
0:01:45 > 0:01:51'The food fighters are on the case, checking out these temporary stalls and vans.
0:01:51 > 0:01:54'We hit the road with a team in the northeast.'
0:02:00 > 0:02:03'This is Newcastle's quayside market.
0:02:04 > 0:02:10'Every Sunday, 40 stallholders pitch up next to the Tyne to sell their wares.
0:02:13 > 0:02:17'This Sunday, three food fighters are also in town...
0:02:19 > 0:02:23'..checking every one of these stalls is up to scratch.
0:02:25 > 0:02:28'Paula Davis starts with Ron Dixon's burger van.
0:02:30 > 0:02:34'It's going to really bring her down to Earth.'
0:02:34 > 0:02:36Thank you. >
0:02:36 > 0:02:40- Oh, it's windy, isn't it? - Chilly breeze, that.
0:02:40 > 0:02:42CRASH
0:02:42 > 0:02:44What happened there?
0:02:44 > 0:02:47Oh, dear! Too much weight on the back.
0:02:47 > 0:02:50'Not the way to impress the food fighters!'
0:02:50 > 0:02:53It's a bit of a worry!
0:02:53 > 0:02:57'Ron's van has fallen off its supporting bricks.'
0:02:57 > 0:03:01- Have I got some supports?- Yeah. You'll be all right.
0:03:01 > 0:03:05- She'll have to go on a diet! > - She will!
0:03:07 > 0:03:12'Ron's quick to work, putting his business back on an even keel.'
0:03:12 > 0:03:17- You're quite safe now.- That was a bit exciting!- Very exciting!
0:03:17 > 0:03:23- You see, there's only ever me on here.- Yes, I know. - So it's no problem.
0:03:25 > 0:03:29'A shaky van won't give customers food poisoning,
0:03:29 > 0:03:34'but it's certainly a wobbly start to the inspection.'
0:03:34 > 0:03:38- Talk me through what you're doing here.- Bacon, pork sausage, burgers.
0:03:38 > 0:03:44- Hot dogs, beans, tomatoes. - So very straightforward.- Yeah.
0:03:45 > 0:03:49- All cooked from raw?- Oh, yes. - Where's your raw stuff?
0:03:51 > 0:03:55'There's no room for a fridge so the meat is left out.'
0:03:55 > 0:04:00- How long are you here for this morning?- Four.- Four hours. OK.
0:04:00 > 0:04:05You're just on the limit but it's good practice to have that in a cool box all the time.
0:04:05 > 0:04:10- They'll just go off quicker.- Yeah. - It's quite warm in here.
0:04:12 > 0:04:19'Ron's OK to keep his food out of the fridge for up to four hours, so long as it's properly cooked.
0:04:21 > 0:04:28'Turning up the heat on his bacon and sausage will kill off any bacteria that have bred.'
0:04:30 > 0:04:33- Are these things keeping warm?- Yeah.
0:04:33 > 0:04:40What I do is I cook them, then when somebody comes I put them back on.
0:04:40 > 0:04:45They go back on there. How long might they stay in that pan for?
0:04:45 > 0:04:49- It depends on the queue.- Yes. Fairly quick.- They could be gone...!
0:04:49 > 0:04:53- It's all really well-cooked. - It is.- I'm sure it's safe.
0:04:53 > 0:04:59- It's just a case of making sure it's not hanging around too long.- Oh, no. - I know you get fairly busy.- Yes.
0:05:05 > 0:05:10'It may not be the slickest van in town, but Ron is making safe food
0:05:10 > 0:05:14'and certainly doesn't look like he's about to poison anyone.'
0:05:14 > 0:05:16Can I help you?
0:05:17 > 0:05:22He does a very simple operation, bacon and sausage sandwiches.
0:05:22 > 0:05:26He's very keen to do it well. He does do it well.
0:05:26 > 0:05:31He's an old-fashioned market trader who's happy to work with us, which is great.
0:05:31 > 0:05:34'So it's a decent start to the day on the Tyne,
0:05:34 > 0:05:38'but there are loads and loads of stalls here.
0:05:40 > 0:05:44'The team had better get moving.'
0:05:44 > 0:05:49- Are these chillies you've made yourself? - Yes, we make everything ourselves.
0:05:50 > 0:05:57'Bottles of sauces and jars of jam are classed as low-risk, so inspections are brief.'
0:05:57 > 0:06:02- The stall looks fine, so I'm more than happy with that.- Good, good.
0:06:04 > 0:06:08'Paula spies some riskier recipes.'
0:06:09 > 0:06:15This one, I'm a little concerned at how open a lot of this food is
0:06:15 > 0:06:17and how close to the edge.
0:06:17 > 0:06:20'The food on this stall may look delicious,
0:06:20 > 0:06:24'but it's in danger of being contaminated by children's hands,
0:06:24 > 0:06:28'sneezing and even an inquisitive dog's nose.
0:06:28 > 0:06:32'So, out comes the lab coat and the pot.
0:06:32 > 0:06:34'It's sample time.'
0:06:34 > 0:06:36Could I have another two?
0:06:36 > 0:06:39'First on Paula's shopping list - stuffed vine leaves.
0:06:39 > 0:06:42'Not just because they're at the front.
0:06:42 > 0:06:47'They contain rice, and bacteria just love rice.'
0:06:47 > 0:06:51People don't understand that rice is a high-risk product.
0:06:51 > 0:06:57Rice does have all sorts of potential risks, particularly what are called bacillus,
0:06:57 > 0:07:00which is a toxin-producing bacteria
0:07:00 > 0:07:04that can stay alive and then grow at various times.
0:07:04 > 0:07:09People think it's a safe product but it's not, so it's a good one to test.
0:07:09 > 0:07:13'Rice isn't the only risk here.'
0:07:13 > 0:07:17So the ones with feta cheese next, I think.
0:07:17 > 0:07:23'Dairy products, such as cheese, can give us dicky tummies if they're not looked after properly.'
0:07:23 > 0:07:27It's a protein food. Bacteria like protein.
0:07:27 > 0:07:31It's just something different as well, slightly higher risk.
0:07:31 > 0:07:35'Paula rounds off her sample shopping with stuffed olives.'
0:07:35 > 0:07:37Another five.
0:07:39 > 0:07:45'With the olive stall sampled, her team heads out to see what else catches the eye.'
0:07:46 > 0:07:48Look at the queue at this one!
0:07:50 > 0:07:54'This Mexican stall is certainly popular,
0:07:54 > 0:07:58'but it's a typical example of why market stalls can be risky.
0:08:00 > 0:08:05'No electricity means temporary traders rarely have fridges,
0:08:05 > 0:08:09'so ingredients are left out in a temperature danger zone.
0:08:09 > 0:08:12'That's when bacteria can attack.
0:08:12 > 0:08:17'If eaten, this can lead to a nasty bout of food poisoning.'
0:08:17 > 0:08:22- What are you doing first, Tracey? - I'm going to sample some salad and some meat.
0:08:22 > 0:08:25Which salad first? This mixed one?
0:08:25 > 0:08:29Probably the one at the front with tomatoes and beans.
0:08:29 > 0:08:31'Out come the lab pots again.'
0:08:31 > 0:08:36They've got a lot of high-risk food here, lots of salads.
0:08:36 > 0:08:40They have no refrigeration so on a sunny day like this,
0:08:40 > 0:08:43bacteria are going to be growing very quickly.
0:08:43 > 0:08:47There was no hand-washing facilities, no water.
0:08:47 > 0:08:51All of this would add to the potential contamination of the food.
0:08:51 > 0:08:54We want to get an idea of what quality this food's at.
0:08:56 > 0:09:02'Samples of chicken, salad and beans are bagged up for a trip to the food-fighters' lab.'
0:09:02 > 0:09:04Tomato and onion salad, six.
0:09:06 > 0:09:08'Now the team can leave town.'
0:09:10 > 0:09:12A good day's work. Yeah.
0:09:12 > 0:09:14'They'll be back.
0:09:20 > 0:09:24'A first for me. I'm given a lesson in collecting duck eggs.'
0:09:24 > 0:09:29- This one, good or bad? - That one's fine. It's just dirty.
0:09:37 > 0:09:39I know about cooking to deadlines,
0:09:39 > 0:09:44but regardless of how busy your kitchen gets, the safety of your diners comes first.
0:09:44 > 0:09:50Imagine how difficult it must be if you've got no freezer and your kitchen is moving.
0:09:56 > 0:10:00'This is Grosmont station on the North Yorkshire Moors Railway.
0:10:00 > 0:10:06'It's the 175th anniversary of the line and, to celebrate,
0:10:06 > 0:10:08'they're serving up a special meal.
0:10:08 > 0:10:14'Later today, 98 passengers will dine in these Pullman carriages,
0:10:14 > 0:10:18'including VIPs and steam train fanatics.
0:10:18 > 0:10:21'But this train is 100 years old,
0:10:21 > 0:10:25'designed to be up to scratch for diners in Edwardian times.
0:10:25 > 0:10:29'Mandy Beverly is in charge of tonight's service.
0:10:29 > 0:10:35'If she wants the diners to be safe, good prep is going to be the key.'
0:10:35 > 0:10:39It's very different to any other kind of restaurant
0:10:39 > 0:10:43or catering establishment because you're on the move.
0:10:43 > 0:10:48So you have to make sure everything is on board, ready for your journey.
0:10:48 > 0:10:52Once the train leaves the station, it's too late.
0:10:52 > 0:10:54Thank you.
0:10:54 > 0:11:01'Mandy begins early, checking the ingredients for tonight's meal, as they pull into the station.'
0:11:01 > 0:11:06We've been waiting for this. Lovely. Looks perfect. Let me just see.
0:11:06 > 0:11:09Nice quality, just what we need.
0:11:09 > 0:11:13I'm going to probe the meat to make sure it's a suitable temperature.
0:11:13 > 0:11:15Perfect.
0:11:15 > 0:11:19It's at four, so it's absolutely acceptable.
0:11:19 > 0:11:25- Thank you very much, Ian. Could you put it on the bottom shelf of the fridge for me?- Yeah.
0:11:26 > 0:11:30'To keep the beef bug-free, it must now be kept cold.
0:11:30 > 0:11:35'Along with the rest of the food, it's whisked into the store room on the platform.'
0:11:37 > 0:11:42Because we don't know where these have been stored in the warehouse,
0:11:42 > 0:11:46it could have come into contact with all sorts of bugs and germs.
0:11:46 > 0:11:50So I'll remove the outer packaging.
0:11:50 > 0:11:55These can then go into the fridge to be safely stored until we need them.
0:11:59 > 0:12:03'The ingredients for roast beef and trimmings are safely stored.
0:12:03 > 0:12:06'But Mandy's work is far from over.
0:12:07 > 0:12:09'Now she needs to set the tables.
0:12:09 > 0:12:14'Sounds simple enough, but not on a 100-year-old locomotive.'
0:12:16 > 0:12:21With having steam trains, obviously, soot and dust do get everywhere.
0:12:21 > 0:12:25So we have to ensure that everything is pristine.
0:12:25 > 0:12:30'The cutlery must be germ-free but, at £240 for a table of four,
0:12:30 > 0:12:33'the guests want quality, too.'
0:12:33 > 0:12:36We're dipping the cutlery into boiling water
0:12:36 > 0:12:41to sterilise it, really, and get all the small, little marks off.
0:12:41 > 0:12:47Now it's polishing it up, to make sure it looks nice on the table.
0:12:47 > 0:12:50'Mandy's checks seem bang-on.
0:12:50 > 0:12:58'But like anywhere that serves us, there's always room for the professional food fighters.
0:12:58 > 0:13:02'They make certain the customers' safety is right on track.
0:13:02 > 0:13:06'So, every six months in Grosmont, a railway inspector calls.'
0:13:07 > 0:13:13My name is Nigel Graham. I carry out safety inspections on the dining train.
0:13:14 > 0:13:17'Nigel has to be across the food prep.
0:13:17 > 0:13:20'There's only a small window before the train departs.
0:13:20 > 0:13:23'This must be an express service!'
0:13:25 > 0:13:30Let's have a look at the kitchen area. Temperature's very, very warm.
0:13:30 > 0:13:34You can imagine it's very difficult to cope in these temperatures.
0:13:34 > 0:13:38I need to make sure that the ventilation's properly working.
0:13:38 > 0:13:41'Today, the heat is on the head chef, Mark Cave.'
0:13:41 > 0:13:46- That looks good.- Bit warm in here today.- It's very hot, isn't it?
0:13:46 > 0:13:50- These fans up here are not working. - They're not working?
0:13:50 > 0:13:56- Anyone been out to them at all? - I'm not sure.- No. OK.
0:13:56 > 0:13:59They do come on every now and again but not constant.
0:13:59 > 0:14:04- Right. Have you got a thermometer here?- I've got a probe.
0:14:04 > 0:14:09'It's 27 degrees in here - too warm for Mark,
0:14:09 > 0:14:11'but perfect for bacteria.
0:14:13 > 0:14:16'And there's plenty here for them to eat.
0:14:16 > 0:14:20'It's more important than ever that food is properly cooked.'
0:14:20 > 0:14:24- Have you got a record of temperature checks that you've made?- Yes.
0:14:24 > 0:14:30'To keep the diners safe, Mark must regularly probe his food and record its temperature.'
0:14:30 > 0:14:33So this indication of the probes.
0:14:33 > 0:14:36I just need to know that they are being used.
0:14:36 > 0:14:39- Yeah, I used them on Monday night. - That's excellent.
0:14:39 > 0:14:43That's good. Thank you for showing me that.
0:14:45 > 0:14:48'Nigel continues his whistlestop tour behind the scenes.'
0:14:48 > 0:14:50Plenty of towels there.
0:14:50 > 0:14:54'Before stripping off his white coat and moving into the carriages.'
0:14:54 > 0:14:57Just checking there's no rubbish.
0:14:57 > 0:15:01'After a cutlery check, it's into the toilets...'
0:15:01 > 0:15:03Fine.
0:15:04 > 0:15:07'..before it's a thumbs-up from Nigel.'
0:15:07 > 0:15:09Everything's clean.
0:15:10 > 0:15:15'Back to the anniversary service, there's an added pressure.
0:15:17 > 0:15:20'Normally, they wouldn't risk cooking raw meat,
0:15:20 > 0:15:24'but for today's special trip, they're making an exception.'
0:15:24 > 0:15:28We try not to deal with high-risk foods as much as possible.
0:15:28 > 0:15:31We've got roast beef on tonight.
0:15:31 > 0:15:35But it's had to be brought on separately
0:15:35 > 0:15:39and we have to get it prepped-up in a different kitchen
0:15:39 > 0:15:43so it's not contaminating anything in this kitchen.
0:15:43 > 0:15:47'To do this safely takes time, and that's in short supply.
0:15:47 > 0:15:50'With a bunch of VIPs waiting,
0:15:50 > 0:15:54'you'd better get it right, or everyone will know about it.'
0:15:54 > 0:15:56I'm checking the temperature of the meat.
0:15:56 > 0:16:00You know it's not done because it's not 63 degrees or above.
0:16:00 > 0:16:04That's the temperature when the bacteria stops growing as much.
0:16:04 > 0:16:07No. That's not done yet.
0:16:07 > 0:16:12'Mark can't serve this beef. It's not safe to eat - yet.'
0:16:12 > 0:16:15This is what's going to put me behind now.
0:16:15 > 0:16:20I was hoping it would have been ready 15 minutes ago.
0:16:20 > 0:16:23So I can't get the oil in for the potatoes.
0:16:23 > 0:16:27I need to get me desserts on and through the oven.
0:16:27 > 0:16:30I can't do that until the Yorkshires are finished.
0:16:30 > 0:16:34I'm a bit behind. At four o'clock we're leaving for Whitby.
0:16:34 > 0:16:37So I've got even less time than normal.
0:16:39 > 0:16:41'The clock is ticking
0:16:41 > 0:16:45'but, just like in any kitchen, Mark can't cut corners.
0:16:45 > 0:16:49'The last thing he wants is a train full of tummy troubles.
0:16:49 > 0:16:54'As he gets to grips with making his food safe, there's another problem.'
0:16:54 > 0:16:56I can't believe we're doing this.
0:16:56 > 0:17:01'His train is being moved to another platform before he's loaded up his supplies.'
0:17:01 > 0:17:03I've loads to do here.
0:17:03 > 0:17:08'Is this special meal about to go off the rails?
0:17:13 > 0:17:18'Mark fights to keep his meal bacteria-free.'
0:17:18 > 0:17:22The last thing we want is 100-odd people with food poisoning!
0:17:25 > 0:17:29Many people consider duck eggs a delicacy.
0:17:29 > 0:17:34With deep yellow yolks and rich flavour, they can transform a basic dish.
0:17:34 > 0:17:38Like chickens' eggs, duck eggs can be a source of salmonella.
0:17:38 > 0:17:43In the chicken egg industry, customers can be assured by the red lion stamp.
0:17:43 > 0:17:48The duck egg industry hasn't had the same set of standards, until now.
0:17:55 > 0:18:00'These are the labs of the Health Protection Agency in London.
0:18:00 > 0:18:04'Scientists here guard us against the spread of infections in the UK.'
0:18:06 > 0:18:11My name is Chris Laine. I investigate outbreaks of salmonella infections.
0:18:11 > 0:18:16'In 2010, there was a rapid rise in people suffering from salmonella.
0:18:16 > 0:18:20'Scientists began checking the usual suspects, including hens' eggs.
0:18:20 > 0:18:25'They quickly realised, this time, it was their avian cousins that were to blame.'
0:18:27 > 0:18:32England and Wales had not seen an outbreak associated with duck eggs since the 1940s.
0:18:32 > 0:18:3670% of the people we interviewed had eaten duck eggs.
0:18:36 > 0:18:4170% of the British public do not eat duck eggs regularly,
0:18:41 > 0:18:44so that was much more than normal.
0:18:45 > 0:18:50'The outbreak left five people in hospital and many more ill.
0:18:50 > 0:18:53'It also claimed at least one life.
0:18:53 > 0:18:58'Despite this, regulations surrounding duck eggs have never been changed.'
0:19:05 > 0:19:09This farm in Dereham, Norfolk, has over 28,000 ducks
0:19:09 > 0:19:12and produces more than seven million eggs a year.
0:19:12 > 0:19:16On top of that, when it comes to food safety, it's leading the way.
0:19:22 > 0:19:27And the reason Watercress Lane Farm is leading the way is this stamp.
0:19:27 > 0:19:30It's been designed to help give shoppers confidence
0:19:30 > 0:19:33that these eggs are safe to eat.
0:19:33 > 0:19:38All ducks have been vaccinated against salmonella, and there are checks at every stage.
0:19:38 > 0:19:43They do this not because they have to, but because they want to.
0:19:46 > 0:19:50- How are you?- Very well, thank you. - What a fantastic set-up!
0:19:50 > 0:19:55The first thing that strikes me - I've been to many farms -
0:19:55 > 0:19:57it's incredibly clean.
0:19:57 > 0:19:59It's immaculate.
0:19:59 > 0:20:02Ducks are dirty animals, they really are.
0:20:02 > 0:20:08You're providing a food stuff. You've got to have a clean egg.
0:20:08 > 0:20:13By putting fresh bedding down, clearing out nest boxes, clearing out the water,
0:20:13 > 0:20:17you're reducing the risk of any infection getting onto that egg.
0:20:22 > 0:20:26Why is it that there isn't the same legislation for ducks
0:20:26 > 0:20:28as there are for chickens?
0:20:28 > 0:20:30I don't understand it.
0:20:30 > 0:20:34Duck eggs have been eaten for many, many years.
0:20:34 > 0:20:37During the war period, when eggs were rationed,
0:20:37 > 0:20:41the housewife who wanted to bake a cake would raid the local pond,
0:20:41 > 0:20:43or they had them in the garden.
0:20:43 > 0:20:49So duck eggs have been eaten for a long time. It's like they've not been considered a food stuff.
0:20:49 > 0:20:56- So, the salmonella, et cetera, exactly the same risks. There's no difference, is there?- No.
0:20:56 > 0:21:00To some extent, it's probably more, because of how dirty the duck is.
0:21:00 > 0:21:04What are you guys doing about it in terms of your own legislation?
0:21:04 > 0:21:09We've got a very tight biosecurity system round the farm.
0:21:09 > 0:21:11Um...foot dips everywhere.
0:21:11 > 0:21:15Staff that go into the pens have to wear specific boots,
0:21:15 > 0:21:19and those boots don't go out the barns.
0:21:19 > 0:21:21If there is any infection anywhere,
0:21:21 > 0:21:25you keep that infection to one place.
0:21:25 > 0:21:28The whole setup seems massively organised.
0:21:28 > 0:21:31I'd like to see it from start to finish.
0:21:31 > 0:21:38- What first? Collecting eggs? - We've got some eggs still not collected yet. So, first stop.
0:21:40 > 0:21:43Time for me to turn from foodie to farmer.
0:21:43 > 0:21:47With around 20,000 eggs a day to collect, I'd better get cracking.
0:21:47 > 0:21:51Is there anything I need to know, in terms of collecting them?
0:21:51 > 0:21:56You'll find the majority of eggs in nest boxes. Put them on the trays.
0:21:56 > 0:22:01Rounded side up, the air sac at the top keeps it fresher for longer.
0:22:01 > 0:22:05- Is there anywhere they've laid that you don't use them?- Near the water.
0:22:05 > 0:22:09Any under the water troughs, they get broken, fed back to the ducks.
0:22:09 > 0:22:14Near the water, there's more chance of bacteria getting into the egg.
0:22:14 > 0:22:17That way, we keep it safe.
0:22:21 > 0:22:24'First up, it's a quick boot change, a disinfectant dip
0:22:24 > 0:22:26'and away we go.
0:22:29 > 0:22:34'No pieces of straw left unturned here. There are eggs everywhere.
0:22:34 > 0:22:37'Not all get a clean bill of health.'
0:22:37 > 0:22:43Even out here, you can see that egg is no good. Strange shape.
0:22:43 > 0:22:47You may as well reject it in the pen, give it to the ducks.
0:22:49 > 0:22:51'A reject is a bonus for this lot.
0:22:51 > 0:22:55'They love feasting on their own eggs.
0:22:55 > 0:23:00'The ducks also have their own weapon against those nasty germs.'
0:23:00 > 0:23:05- This one, good or bad? - That one's fine. It's just dirty.
0:23:05 > 0:23:09- A young duck has more wax on the shell.- Right.
0:23:09 > 0:23:14So they sometimes look really dirty but it's the protection the duck has put on.
0:23:14 > 0:23:17- They do feel waxy. It's amazing. - Yes.
0:23:20 > 0:23:25'After an extremely good look around, I can't find any more.
0:23:25 > 0:23:29'So we jump out and allow some food fighters to jump in.'
0:23:31 > 0:23:35- What's happening with the swabbing? - Lewis will do environment swabs.
0:23:35 > 0:23:39All around their nest box, the feeding areas.
0:23:39 > 0:23:41Also swabs for the faeces.
0:23:41 > 0:23:45They're our main areas, nearer the water where it's messier.
0:23:45 > 0:23:49Those swabs will be sent to the vet, who'll do his analysis.
0:23:49 > 0:23:51How often do you do these?
0:23:51 > 0:23:56We'll do them to new... Restocking new pens,
0:23:56 > 0:24:02before they come into lay, then a couple of times during lay.
0:24:02 > 0:24:08We also send off the eggs, send those off for testing as well.
0:24:08 > 0:24:14- What are the main things you're looking for? - The main thing is salmonella.
0:24:14 > 0:24:19This is a process that you do voluntarily. There's no requirement.
0:24:19 > 0:24:25None at all. We choose to do it. We've got to make sure that we are as clean as we can possibly get.
0:24:27 > 0:24:29'And that's what we need to do now.
0:24:31 > 0:24:34'My eggs need to be washed.
0:24:34 > 0:24:36'This is where that happens.
0:24:36 > 0:24:42'Every single egg goes through this purpose-built washing machine.'
0:24:42 > 0:24:47We've collected the eggs, so the next stage is cleaning them.
0:24:47 > 0:24:50- What happens here? - Rinse off the worst with water.
0:24:50 > 0:24:54Then put them on the conveyor belt, go through the machine.
0:24:54 > 0:25:00There's a disinfectant and sanitiser in there. It's a relatively quick process.
0:25:00 > 0:25:03It takes off the worst of the bacteria
0:25:03 > 0:25:07to make sure you've got a relatively clean egg.
0:25:09 > 0:25:15'Unlike some farmers, Melendy doesn't think a spotless egg is necessarily the best.
0:25:15 > 0:25:19- Quite often, eggs are bleached.- Yes.
0:25:19 > 0:25:24They go through a solution that strips off that waxy coating
0:25:24 > 0:25:27that the duck puts on for protection.
0:25:27 > 0:25:31We don't do that because we don't believe that is right.
0:25:31 > 0:25:35The duck put the wax on for protection so leave the protection in place.
0:25:35 > 0:25:39Without that wax, the shelf life is less.
0:25:39 > 0:25:43Again, you want them to have as long a life as possible.
0:25:46 > 0:25:50'Duck eggs are porous, so perhaps nature's extra protection
0:25:50 > 0:25:52'is a good thing.
0:25:53 > 0:25:58'Once my eggs are cleaned, it's into the drying room for a final check.'
0:26:01 > 0:26:03This is known as "candling".
0:26:03 > 0:26:07What happens is every single egg is inspected,
0:26:07 > 0:26:09looking for hairline cracks or impurities,
0:26:09 > 0:26:14to make sure all eggs that are sold are as perfect as possible.
0:26:19 > 0:26:24- You look at the air sac, to make sure it's at the top.- Yeah.
0:26:24 > 0:26:27Also, your air sac shows you how fresh your egg is.
0:26:27 > 0:26:31If you've got a small air sac, it's a fresh egg.
0:26:31 > 0:26:34And you're looking for cracks. That would be rejected.
0:26:34 > 0:26:40- No matter how small a crack would be, it will be rejected?- Yes.
0:26:40 > 0:26:46If there's a hairline crack that bacteria will get through to the egg. We want to know they're safe.
0:26:48 > 0:26:53'This is the end for our duck eggs' journey, the printing room.
0:26:53 > 0:26:58'This is where that blue duck stamp is added. I now know what it means.
0:26:58 > 0:27:01'That these duck eggs are as safe as can be.'
0:27:01 > 0:27:05So you've got your logo. All the other information is what?
0:27:05 > 0:27:08The date it was laid.
0:27:08 > 0:27:10You've got the best before date
0:27:10 > 0:27:12and your batch number, so you can trace it.
0:27:12 > 0:27:14- That's it.- Fantastic. Beautiful.
0:27:14 > 0:27:19Lots of information. Of course, the main thing is, does it taste nice?
0:27:22 > 0:27:27That's the story of duck eggs and the food fighters helping to protect the consumer.
0:27:27 > 0:27:32Duck eggs are bigger than chickens' eggs and have a gamey flavour.
0:27:32 > 0:27:38It's almost impossible to make Yorkshire puddings out of them, but they are delicious.
0:27:44 > 0:27:49'The food fighters are back to wrap up the Mexican inspection.'
0:27:49 > 0:27:55- Most of them are fine.- OK. Great. - The one that wasn't fine was the chicken.- Right.
0:27:59 > 0:28:02Back to our challenge of cooking on the move.
0:28:02 > 0:28:08Chef Mark Cave is trying to cook a safe lunch on a hot steam train on the Pickering to Whitby line.
0:28:08 > 0:28:11Now, the heat is really turning up.
0:28:16 > 0:28:20'This year marks the 175th anniversary of the line.
0:28:20 > 0:28:26'North Yorkshire Moors Railway are putting on an evening dining service.
0:28:26 > 0:28:30'With such a tiny kitchen, doing this safely is hard work.
0:28:30 > 0:28:33'Chef Mark must stop raw food contaminating the cooked stuff
0:28:33 > 0:28:36'and ensure it's properly cooked.
0:28:36 > 0:28:38'But there's another problem to deal with.'
0:28:38 > 0:28:41They're moving the train into that platform.
0:28:41 > 0:28:47So I've got to get everything done before it's gone. It's not good.
0:28:47 > 0:28:53'The train's currently next to the stores - easy for loading the remaining food.
0:28:53 > 0:28:57'But now there are orders for the train to switch platforms.
0:28:57 > 0:29:00'It's going to make a short job much longer.'
0:29:00 > 0:29:02It puts me further behind.
0:29:02 > 0:29:06I've got to transfer everything to the other side and...
0:29:08 > 0:29:14'Small stations like Grosmont need to shuffle their trains between platforms to keep things moving.
0:29:14 > 0:29:18'It creates headaches for the catering team.'
0:29:18 > 0:29:24I've got everything to move round by trolley to the Pullman diner so we don't leave anything behind.
0:29:24 > 0:29:27We'll just have to work with it.
0:29:31 > 0:29:36'Mandy must lug the remaining supplies right across the station.
0:29:39 > 0:29:42'The beef should have been cooked half an hour ago.
0:29:42 > 0:29:47'It needs to be at the right temperature to have killed off food poisoning nasties.'
0:29:47 > 0:29:50It'll need another 15, 20 minutes.
0:29:50 > 0:29:53'But it's now time for the train to leave.
0:29:57 > 0:30:02'It's full steam ahead to Whitby, to pick up 98 waiting passengers.
0:30:02 > 0:30:07'Amongst them are the manager of the railway line and steam train fanatics.
0:30:09 > 0:30:13'They're the last guests you want to give food poisoning to.'
0:30:13 > 0:30:14Can't remember what I'm doing!
0:30:18 > 0:30:25'Time's running out. The train's about to pick up passengers promised a fine dining experience.'
0:30:25 > 0:30:27We're at Whitby at the moment.
0:30:27 > 0:30:31They're preparing the starters next door.
0:30:31 > 0:30:36And I'm rushing to catch up at the minute, to be honest.
0:30:36 > 0:30:40I feel very under pressure.
0:30:45 > 0:30:47'Oblivious to the rush behind the scenes,
0:30:47 > 0:30:51'passengers and local press commemorate a special day.
0:30:54 > 0:31:00'It's down to the catering team to ensure that undercooked food doesn't spoil the memories.'
0:31:00 > 0:31:02If you'd like to step on board.
0:31:02 > 0:31:06'Despite the hurry, there can be no short cuts with food safety.
0:31:06 > 0:31:11'The last thing Mark wants is for the train's Edwardian plumbing to be put to the test.'
0:31:15 > 0:31:17It's absolutely boiling on here today.
0:31:17 > 0:31:24'Mark might be too hot, but his beef has hit the right temperature and is now safe to serve,
0:31:24 > 0:31:28- 'along with most of the trimmings.' - I've got the roast potatoes done.
0:31:28 > 0:31:31The Yorkshire puddings I'm struggling on.
0:31:32 > 0:31:38'If these Yorkshire people don't get a pudding with their dinner, it could turn ugly.'
0:31:40 > 0:31:45Everybody's now on board. All starters have been served.
0:31:45 > 0:31:50Beef was cooked in time. I've got one set of Yorkshires going through.
0:31:50 > 0:31:56So, hopefully, soon we'll be on to the main course and we can have a rest at Pickering.
0:31:58 > 0:32:02'The roast sirloin of beef is on the table, beautifully cooked.'
0:32:04 > 0:32:06Where's the spray?
0:32:06 > 0:32:10'Back in his tiny kitchen, Mark can't relax.
0:32:10 > 0:32:12'He now must protect his pud.'
0:32:12 > 0:32:16Finally getting there. I'm just having a quick clean around.
0:32:16 > 0:32:21Even though we're busy, we have to keep on top of the cleanliness.
0:32:21 > 0:32:26The last thing we want is 100-odd people with food poisoning.
0:32:26 > 0:32:32So, as you can see, we've cleared down and we're now ready to go.
0:32:32 > 0:32:34Excuse me, please.
0:32:34 > 0:32:39'Catering manager Mandy needs to reuse the starter plates for dessert.
0:32:39 > 0:32:44'This has to happen quickly. More importantly, the germs need to be washed away.'
0:32:44 > 0:32:47We've got a very hectic wash-up going on.
0:32:47 > 0:32:52Still changing the water frequently, washing in hot soapy water
0:32:52 > 0:32:58and a nice hot rinse-down to sterilise all the pots and cutlery.
0:32:58 > 0:33:05Then the kitchen, that's cleared down from the main course and the chef is preparing dessert.
0:33:05 > 0:33:07'They've got rhubarb and apple tart,
0:33:07 > 0:33:11'followed by a cheese board, coffee and cake.'
0:33:11 > 0:33:17Got through the main course pretty smoothly. Hopefully, we'll do the same with dessert.
0:33:20 > 0:33:26'After a stressful start, the catering team appear to be steaming towards the finish line.'
0:33:33 > 0:33:38I'm happy now I'm serving the cake. I'm nearly finished.
0:33:40 > 0:33:45I hope you've enjoyed your evening, and I hope you have a pleasant journey home.
0:33:48 > 0:33:51'The kitchen crew can now let off steam
0:33:51 > 0:33:54'as the passengers alight into the night.
0:33:54 > 0:33:58'The question remains, was it a success for the diners?'
0:33:58 > 0:34:01Food has been fabulous, really enjoyed it.
0:34:01 > 0:34:05- Food was absolutely amazing. Wasn't it? Amazing.- Yes. Yes.
0:34:05 > 0:34:11The beef was cooked to perfection. How they heck they do that on a train, heaven only knows.
0:34:13 > 0:34:16'Mark and his team have done it.
0:34:16 > 0:34:21'Everyone's eaten a meal that has been safe and thoroughly delicious.'
0:34:21 > 0:34:25Customers don't know what happens behind closed doors.
0:34:25 > 0:34:30As long as we follow all the safety rules, everything's fine.
0:34:30 > 0:34:32We've started clearing up already.
0:34:32 > 0:34:36By the time we get back, we should be done.
0:34:36 > 0:34:38If people are happy, we're happy.
0:34:38 > 0:34:41I'm happy.
0:34:41 > 0:34:43Thank you. Bye.
0:34:43 > 0:34:47'Despite a tight timetable and cramped conditions,
0:34:47 > 0:34:51'Mark has made a meal without once compromising on food safety.'
0:34:58 > 0:35:02Finally, from fine dining to something completely different.
0:35:02 > 0:35:06The food fighters have been out checking out mobile caterers.
0:35:06 > 0:35:11There are vans and stalls all over the country, and they all need checking, too.
0:35:16 > 0:35:24'When you think mobile catering vans, the first thing that comes to mind is probably not great hygiene,
0:35:24 > 0:35:28'but they are subject to the same checks as a Michelin-starred restaurant.
0:35:29 > 0:35:32'In theory, they should be just as safe.
0:35:35 > 0:35:37'But what's the reality?
0:35:37 > 0:35:42'Preston food fighter Simon Neighbour is here to find out at one van, at least.'
0:35:42 > 0:35:49Simon Neighbour from Environmental Health. I've come to do a routine food hygiene inspection.
0:35:50 > 0:35:55'The Green Frog serves from a car park on Preston docks.
0:35:55 > 0:35:58'The woman running the show is Jessica.'
0:36:01 > 0:36:06Jacket potatoes, hot pies, your Green Frog specials, chips,
0:36:06 > 0:36:10everything on toast, your breakfasts.
0:36:12 > 0:36:17'Simon's number one priority is basic, but vital.
0:36:20 > 0:36:24'A major failing of catering vans is a decent sink to wash hands.'
0:36:24 > 0:36:30- I saw you washing your hands when we got here. That's good to see. - We're always washing our hands.
0:36:33 > 0:36:37'It sounds obvious, but hand washing is the key to be germ-free.'
0:36:40 > 0:36:47So we've got hot and cold water, soap, nice setup for a little unit.
0:36:47 > 0:36:51They've also got alcohol disinfectant gel.
0:36:51 > 0:36:57So even when they've cleaned their hands normally, an alcohol gel kills off any bacteria.
0:36:57 > 0:37:00That's belt and braces, a really good approach.
0:37:02 > 0:37:06'Jessica goes beyond the call of duty. How about her grub?'
0:37:06 > 0:37:09- Would you like spinach on your vegetarian?- Yes, please.
0:37:09 > 0:37:14'A fridge is essential when your main ingredients are bacon and sausage.'
0:37:16 > 0:37:20That's under five. That's brilliant.
0:37:20 > 0:37:23'Jessica's record keeping is put to the test.'
0:37:23 > 0:37:28- What's the maximum cold temperature? - Five. We won't go over five.- Lovely.
0:37:28 > 0:37:33- Five is good. These temperatures are brilliant, really low.- Yeah.
0:37:33 > 0:37:34Lovely.
0:37:35 > 0:37:41'Jessica's know-how is spot-on. At five degrees she'll be saying bye bye to bacteria.'
0:37:43 > 0:37:45- There's your cheese burger. - Thank you.
0:37:47 > 0:37:53'Finally, and important for any chef, how does Jessica stop raw meat contaminating the cooked stuff?'
0:37:53 > 0:37:57Normally, we'd have all this side just for raw bacon,
0:37:57 > 0:38:00so it's not touching the cooked bacon.
0:38:00 > 0:38:03We have sausage and bacon already cooked in here.
0:38:03 > 0:38:07When the customer would like a bacon sandwich, we put that on here.
0:38:07 > 0:38:11- I make sure it's cooked through. - Really nice.
0:38:13 > 0:38:18'Jessica is keeping her van as safe as houses.
0:38:19 > 0:38:23'Time for Simon to score the Green Frog out of five.'
0:38:26 > 0:38:33This is a five-star trailer - impressive given the huge range of food on offer.
0:38:33 > 0:38:35A good result to get this, I think.
0:38:35 > 0:38:41'It seems the Green Frog has turned into a prince among catering vans.'
0:38:42 > 0:38:46Brilliant. Fantastic. Five star is what we wanted.
0:38:49 > 0:38:53'Up the road from Preston, food fighters have been inspecting
0:38:53 > 0:38:57'some pretty impressive stands and vans in Newcastle.'
0:38:57 > 0:38:59I'm more than happy with that.
0:38:59 > 0:39:02'There were two stalls that seemed risky,
0:39:02 > 0:39:06'one selling olives, the other, hot Mexican food.
0:39:06 > 0:39:08'So the team took samples.
0:39:15 > 0:39:18'Paula and Tracey are back on the Tyne.'
0:39:18 > 0:39:20Ah! Good work!
0:39:22 > 0:39:27'Tests showed the olives and vine leaves from this stall were safe to eat.
0:39:27 > 0:39:33'But a sample of chicken from the Mexican food stand raised some concerns.'
0:39:33 > 0:39:36There was no bacteria that could cause food poisoning.
0:39:36 > 0:39:39You didn't have salmonella or listeria.
0:39:39 > 0:39:44But there were more bacteria than we would expect or like to find.
0:39:44 > 0:39:46I want to go back to the stall
0:39:46 > 0:39:51and just explore with the business operator what might cause that.
0:39:54 > 0:39:57'The stall had no way of keeping food chilled.
0:39:57 > 0:40:01'Hand-washing facilities weren't great, either.'
0:40:01 > 0:40:04- Morning.- Morning. How are you? - Very good...
0:40:04 > 0:40:08'Paula's hoping Hector's had a rethink about his stand.'
0:40:08 > 0:40:12- We took some food away for some samples.- Yeah. You did, yeah.
0:40:12 > 0:40:15- Most of them are fine. - OK. Yeah. Great.
0:40:15 > 0:40:20- The one that wasn't fine was the chicken.- Right.- The fried chicken.
0:40:20 > 0:40:24What have you done to change things since we were here?
0:40:24 > 0:40:27There were two things - try to keep the things cool
0:40:27 > 0:40:30and having, like, hand-washing facilities.
0:40:30 > 0:40:36I've got cleaning liquids. I have soap here. I've got water.
0:40:36 > 0:40:41- Cool boxes for keeping food cool. Have you got ice packs?- Yeah.
0:40:44 > 0:40:47OK.
0:40:47 > 0:40:50'The cooked meat is now kept chilled.
0:40:51 > 0:40:54'There's plenty of soap, too.
0:40:54 > 0:41:00'Before Paula can wrap up, she wants to check the temperature of the spicy food.
0:41:01 > 0:41:05'Ready-to-eat food must be stored at above 63 degrees.'
0:41:05 > 0:41:08That's way over 70. That's great.
0:41:08 > 0:41:12'Any lower, and those nasty bugs and bacteria will take a hold.
0:41:12 > 0:41:14'The result, a very dicky tummy.'
0:41:14 > 0:41:19- Have you got any more raw chicken left on the stall?- Not raw.
0:41:19 > 0:41:23- It's cooked, but it's on the... - Is all of your chicken cooked?
0:41:23 > 0:41:27Yes. All the meats are cooked. We don't bring any raw meats.
0:41:27 > 0:41:30- All you're doing is refrying things? - Exactly.
0:41:30 > 0:41:35It comes out of the cool bag, into the pan, into there. That's fantastic practice.
0:41:35 > 0:41:42- You're heating it up really quickly to a nice high temperature. - This keeps it really hot.
0:41:42 > 0:41:47I love this. I think you've done a great job keeping this clean.
0:41:47 > 0:41:51- Thank you for sorting that out so quickly.- Thank you.- It's good.
0:41:53 > 0:41:56'Paula's impressed and Hector's thrilled
0:41:56 > 0:42:02'the revisit from the food fighters didn't turn into a stand-off.'
0:42:02 > 0:42:06This is our livelihood. We really need to do well with it.
0:42:06 > 0:42:11That's why we paid attention to the comments that they had for us
0:42:11 > 0:42:14and we did our best to follow them.
0:42:14 > 0:42:16I think the visit today proved that
0:42:16 > 0:42:20we took things on board and we did things right.
0:42:20 > 0:42:22We're really happy with the result.
0:42:22 > 0:42:27'As Hector gets back to business selling his spicy Mexican food,
0:42:27 > 0:42:30'Paula is left with a warm glow, too.'
0:42:30 > 0:42:32- Great, thank you.- Bye.
0:42:32 > 0:42:36It is rewarding to see places improving.
0:42:36 > 0:42:43At the end of the day, my job is to make sure the food that he serves is safe for people of Newcastle to eat.
0:42:43 > 0:42:46When I see somebody responding,
0:42:46 > 0:42:49clearly, that's my job done and I'm pleased.
0:43:08 > 0:43:11Subtitles by Red Bee Media Ltd
0:43:11 > 0:43:14E-mail subtitling@bbc.co.uk