Episode 2 Food Fighters


Episode 2

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

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Eating in or taking away, there's always a chance that something can go wrong.

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It's a good job there's an army of people working hard to keep us safe.

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They're the food fighters.

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Could I have another two?

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'Shopping on the market. Will these delicacies be bug-free?'

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Rice is a high-risk product. People think it's fairly safe but it's not.

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'I'm on the farm, learning about dangers in the humble duck egg.'

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-What are the main things you're looking for?

-Salmonella.

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'And an inspector calls.

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'Even this dining service isn't going to escape our food fighters.'

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I'll have a look at the kitchen area. Temperature's very, very warm.

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I need to make sure that the ventilation's working.

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I love visiting food markets.

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I can snap up delicacies from all over the world.

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These are just as popular with the bugs and bacteria.

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It's a constant battle to make sure they're safe.

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'The food fighters are on the case, checking out these temporary stalls and vans.

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'We hit the road with a team in the northeast.'

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'This is Newcastle's quayside market.

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'Every Sunday, 40 stallholders pitch up next to the Tyne to sell their wares.

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'This Sunday, three food fighters are also in town...

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'..checking every one of these stalls is up to scratch.

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'Paula Davis starts with Ron Dixon's burger van.

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'It's going to really bring her down to Earth.'

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Thank you. >

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-Oh, it's windy, isn't it?

-Chilly breeze, that.

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CRASH

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What happened there?

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Oh, dear! Too much weight on the back.

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'Not the way to impress the food fighters!'

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It's a bit of a worry!

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'Ron's van has fallen off its supporting bricks.'

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-Have I got some supports?

-Yeah. You'll be all right.

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-She'll have to go on a diet! >

-She will!

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'Ron's quick to work, putting his business back on an even keel.'

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-You're quite safe now.

-That was a bit exciting!

-Very exciting!

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-You see, there's only ever me on here.

-Yes, I know.

-So it's no problem.

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'A shaky van won't give customers food poisoning,

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'but it's certainly a wobbly start to the inspection.'

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-Talk me through what you're doing here.

-Bacon, pork sausage, burgers.

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-Hot dogs, beans, tomatoes.

-So very straightforward.

-Yeah.

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-All cooked from raw?

-Oh, yes.

-Where's your raw stuff?

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'There's no room for a fridge so the meat is left out.'

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-How long are you here for this morning?

-Four.

-Four hours. OK.

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You're just on the limit but it's good practice to have that in a cool box all the time.

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-They'll just go off quicker.

-Yeah.

-It's quite warm in here.

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'Ron's OK to keep his food out of the fridge for up to four hours, so long as it's properly cooked.

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'Turning up the heat on his bacon and sausage will kill off any bacteria that have bred.'

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-Are these things keeping warm?

-Yeah.

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What I do is I cook them, then when somebody comes I put them back on.

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They go back on there. How long might they stay in that pan for?

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-It depends on the queue.

-Yes. Fairly quick.

-They could be gone...!

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-It's all really well-cooked.

-It is.

-I'm sure it's safe.

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-It's just a case of making sure it's not hanging around too long.

-Oh, no.

-I know you get fairly busy.

-Yes.

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'It may not be the slickest van in town, but Ron is making safe food

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'and certainly doesn't look like he's about to poison anyone.'

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Can I help you?

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He does a very simple operation, bacon and sausage sandwiches.

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He's very keen to do it well. He does do it well.

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He's an old-fashioned market trader who's happy to work with us, which is great.

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'So it's a decent start to the day on the Tyne,

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'but there are loads and loads of stalls here.

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'The team had better get moving.'

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-Are these chillies you've made yourself?

-Yes, we make everything ourselves.

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'Bottles of sauces and jars of jam are classed as low-risk, so inspections are brief.'

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-The stall looks fine, so I'm more than happy with that.

-Good, good.

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'Paula spies some riskier recipes.'

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This one, I'm a little concerned at how open a lot of this food is

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and how close to the edge.

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'The food on this stall may look delicious,

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'but it's in danger of being contaminated by children's hands,

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'sneezing and even an inquisitive dog's nose.

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'So, out comes the lab coat and the pot.

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'It's sample time.'

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Could I have another two?

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'First on Paula's shopping list - stuffed vine leaves.

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'Not just because they're at the front.

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'They contain rice, and bacteria just love rice.'

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People don't understand that rice is a high-risk product.

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Rice does have all sorts of potential risks, particularly what are called bacillus,

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which is a toxin-producing bacteria

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that can stay alive and then grow at various times.

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People think it's a safe product but it's not, so it's a good one to test.

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'Rice isn't the only risk here.'

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So the ones with feta cheese next, I think.

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'Dairy products, such as cheese, can give us dicky tummies if they're not looked after properly.'

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It's a protein food. Bacteria like protein.

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It's just something different as well, slightly higher risk.

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'Paula rounds off her sample shopping with stuffed olives.'

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Another five.

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'With the olive stall sampled, her team heads out to see what else catches the eye.'

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Look at the queue at this one!

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'This Mexican stall is certainly popular,

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'but it's a typical example of why market stalls can be risky.

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'No electricity means temporary traders rarely have fridges,

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'so ingredients are left out in a temperature danger zone.

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'That's when bacteria can attack.

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'If eaten, this can lead to a nasty bout of food poisoning.'

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-What are you doing first, Tracey?

-I'm going to sample some salad and some meat.

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Which salad first? This mixed one?

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Probably the one at the front with tomatoes and beans.

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'Out come the lab pots again.'

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They've got a lot of high-risk food here, lots of salads.

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They have no refrigeration so on a sunny day like this,

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bacteria are going to be growing very quickly.

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There was no hand-washing facilities, no water.

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All of this would add to the potential contamination of the food.

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We want to get an idea of what quality this food's at.

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'Samples of chicken, salad and beans are bagged up for a trip to the food-fighters' lab.'

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Tomato and onion salad, six.

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'Now the team can leave town.'

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A good day's work. Yeah.

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'They'll be back.

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'A first for me. I'm given a lesson in collecting duck eggs.'

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-This one, good or bad?

-That one's fine. It's just dirty.

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I know about cooking to deadlines,

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but regardless of how busy your kitchen gets, the safety of your diners comes first.

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Imagine how difficult it must be if you've got no freezer and your kitchen is moving.

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'This is Grosmont station on the North Yorkshire Moors Railway.

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'It's the 175th anniversary of the line and, to celebrate,

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'they're serving up a special meal.

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'Later today, 98 passengers will dine in these Pullman carriages,

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'including VIPs and steam train fanatics.

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'But this train is 100 years old,

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'designed to be up to scratch for diners in Edwardian times.

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'Mandy Beverly is in charge of tonight's service.

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'If she wants the diners to be safe, good prep is going to be the key.'

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It's very different to any other kind of restaurant

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or catering establishment because you're on the move.

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So you have to make sure everything is on board, ready for your journey.

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Once the train leaves the station, it's too late.

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Thank you.

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'Mandy begins early, checking the ingredients for tonight's meal, as they pull into the station.'

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We've been waiting for this. Lovely. Looks perfect. Let me just see.

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Nice quality, just what we need.

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I'm going to probe the meat to make sure it's a suitable temperature.

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Perfect.

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It's at four, so it's absolutely acceptable.

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-Thank you very much, Ian. Could you put it on the bottom shelf of the fridge for me?

-Yeah.

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'To keep the beef bug-free, it must now be kept cold.

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'Along with the rest of the food, it's whisked into the store room on the platform.'

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Because we don't know where these have been stored in the warehouse,

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it could have come into contact with all sorts of bugs and germs.

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So I'll remove the outer packaging.

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These can then go into the fridge to be safely stored until we need them.

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'The ingredients for roast beef and trimmings are safely stored.

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'But Mandy's work is far from over.

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'Now she needs to set the tables.

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'Sounds simple enough, but not on a 100-year-old locomotive.'

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With having steam trains, obviously, soot and dust do get everywhere.

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So we have to ensure that everything is pristine.

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'The cutlery must be germ-free but, at £240 for a table of four,

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'the guests want quality, too.'

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We're dipping the cutlery into boiling water

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to sterilise it, really, and get all the small, little marks off.

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Now it's polishing it up, to make sure it looks nice on the table.

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'Mandy's checks seem bang-on.

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'But like anywhere that serves us, there's always room for the professional food fighters.

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'They make certain the customers' safety is right on track.

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'So, every six months in Grosmont, a railway inspector calls.'

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My name is Nigel Graham. I carry out safety inspections on the dining train.

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'Nigel has to be across the food prep.

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'There's only a small window before the train departs.

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'This must be an express service!'

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Let's have a look at the kitchen area. Temperature's very, very warm.

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You can imagine it's very difficult to cope in these temperatures.

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I need to make sure that the ventilation's properly working.

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'Today, the heat is on the head chef, Mark Cave.'

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-That looks good.

-Bit warm in here today.

-It's very hot, isn't it?

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-These fans up here are not working.

-They're not working?

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-Anyone been out to them at all?

-I'm not sure.

-No. OK.

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They do come on every now and again but not constant.

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-Right. Have you got a thermometer here?

-I've got a probe.

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'It's 27 degrees in here - too warm for Mark,

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'but perfect for bacteria.

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'And there's plenty here for them to eat.

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'It's more important than ever that food is properly cooked.'

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-Have you got a record of temperature checks that you've made?

-Yes.

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'To keep the diners safe, Mark must regularly probe his food and record its temperature.'

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So this indication of the probes.

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I just need to know that they are being used.

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-Yeah, I used them on Monday night.

-That's excellent.

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That's good. Thank you for showing me that.

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'Nigel continues his whistlestop tour behind the scenes.'

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Plenty of towels there.

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'Before stripping off his white coat and moving into the carriages.'

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Just checking there's no rubbish.

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'After a cutlery check, it's into the toilets...'

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Fine.

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'..before it's a thumbs-up from Nigel.'

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Everything's clean.

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'Back to the anniversary service, there's an added pressure.

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'Normally, they wouldn't risk cooking raw meat,

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'but for today's special trip, they're making an exception.'

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We try not to deal with high-risk foods as much as possible.

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We've got roast beef on tonight.

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But it's had to be brought on separately

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and we have to get it prepped-up in a different kitchen

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so it's not contaminating anything in this kitchen.

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'To do this safely takes time, and that's in short supply.

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'With a bunch of VIPs waiting,

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'you'd better get it right, or everyone will know about it.'

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I'm checking the temperature of the meat.

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You know it's not done because it's not 63 degrees or above.

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That's the temperature when the bacteria stops growing as much.

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No. That's not done yet.

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'Mark can't serve this beef. It's not safe to eat - yet.'

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This is what's going to put me behind now.

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I was hoping it would have been ready 15 minutes ago.

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So I can't get the oil in for the potatoes.

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I need to get me desserts on and through the oven.

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I can't do that until the Yorkshires are finished.

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I'm a bit behind. At four o'clock we're leaving for Whitby.

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So I've got even less time than normal.

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'The clock is ticking

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'but, just like in any kitchen, Mark can't cut corners.

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'The last thing he wants is a train full of tummy troubles.

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'As he gets to grips with making his food safe, there's another problem.'

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I can't believe we're doing this.

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'His train is being moved to another platform before he's loaded up his supplies.'

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I've loads to do here.

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'Is this special meal about to go off the rails?

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'Mark fights to keep his meal bacteria-free.'

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The last thing we want is 100-odd people with food poisoning!

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Many people consider duck eggs a delicacy.

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With deep yellow yolks and rich flavour, they can transform a basic dish.

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Like chickens' eggs, duck eggs can be a source of salmonella.

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In the chicken egg industry, customers can be assured by the red lion stamp.

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The duck egg industry hasn't had the same set of standards, until now.

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'These are the labs of the Health Protection Agency in London.

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'Scientists here guard us against the spread of infections in the UK.'

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My name is Chris Laine. I investigate outbreaks of salmonella infections.

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'In 2010, there was a rapid rise in people suffering from salmonella.

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'Scientists began checking the usual suspects, including hens' eggs.

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'They quickly realised, this time, it was their avian cousins that were to blame.'

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England and Wales had not seen an outbreak associated with duck eggs since the 1940s.

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70% of the people we interviewed had eaten duck eggs.

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70% of the British public do not eat duck eggs regularly,

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so that was much more than normal.

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'The outbreak left five people in hospital and many more ill.

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'It also claimed at least one life.

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'Despite this, regulations surrounding duck eggs have never been changed.'

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This farm in Dereham, Norfolk, has over 28,000 ducks

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and produces more than seven million eggs a year.

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On top of that, when it comes to food safety, it's leading the way.

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And the reason Watercress Lane Farm is leading the way is this stamp.

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It's been designed to help give shoppers confidence

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that these eggs are safe to eat.

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All ducks have been vaccinated against salmonella, and there are checks at every stage.

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They do this not because they have to, but because they want to.

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-How are you?

-Very well, thank you.

-What a fantastic set-up!

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The first thing that strikes me - I've been to many farms -

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it's incredibly clean.

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It's immaculate.

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Ducks are dirty animals, they really are.

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You're providing a food stuff. You've got to have a clean egg.

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By putting fresh bedding down, clearing out nest boxes, clearing out the water,

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you're reducing the risk of any infection getting onto that egg.

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Why is it that there isn't the same legislation for ducks

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as there are for chickens?

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I don't understand it.

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Duck eggs have been eaten for many, many years.

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During the war period, when eggs were rationed,

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the housewife who wanted to bake a cake would raid the local pond,

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or they had them in the garden.

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So duck eggs have been eaten for a long time. It's like they've not been considered a food stuff.

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-So, the salmonella, et cetera, exactly the same risks. There's no difference, is there?

-No.

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To some extent, it's probably more, because of how dirty the duck is.

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What are you guys doing about it in terms of your own legislation?

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We've got a very tight biosecurity system round the farm.

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Um...foot dips everywhere.

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Staff that go into the pens have to wear specific boots,

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and those boots don't go out the barns.

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If there is any infection anywhere,

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you keep that infection to one place.

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The whole setup seems massively organised.

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I'd like to see it from start to finish.

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-What first? Collecting eggs?

-We've got some eggs still not collected yet. So, first stop.

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Time for me to turn from foodie to farmer.

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With around 20,000 eggs a day to collect, I'd better get cracking.

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Is there anything I need to know, in terms of collecting them?

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You'll find the majority of eggs in nest boxes. Put them on the trays.

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Rounded side up, the air sac at the top keeps it fresher for longer.

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-Is there anywhere they've laid that you don't use them?

-Near the water.

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Any under the water troughs, they get broken, fed back to the ducks.

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Near the water, there's more chance of bacteria getting into the egg.

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That way, we keep it safe.

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'First up, it's a quick boot change, a disinfectant dip

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'and away we go.

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'No pieces of straw left unturned here. There are eggs everywhere.

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'Not all get a clean bill of health.'

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Even out here, you can see that egg is no good. Strange shape.

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You may as well reject it in the pen, give it to the ducks.

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'A reject is a bonus for this lot.

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'They love feasting on their own eggs.

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'The ducks also have their own weapon against those nasty germs.'

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-This one, good or bad?

-That one's fine. It's just dirty.

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-A young duck has more wax on the shell.

-Right.

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So they sometimes look really dirty but it's the protection the duck has put on.

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-They do feel waxy. It's amazing.

-Yes.

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'After an extremely good look around, I can't find any more.

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'So we jump out and allow some food fighters to jump in.'

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-What's happening with the swabbing?

-Lewis will do environment swabs.

0:23:310:23:35

All around their nest box, the feeding areas.

0:23:350:23:39

Also swabs for the faeces.

0:23:390:23:41

They're our main areas, nearer the water where it's messier.

0:23:410:23:45

Those swabs will be sent to the vet, who'll do his analysis.

0:23:450:23:49

How often do you do these?

0:23:490:23:51

We'll do them to new... Restocking new pens,

0:23:510:23:56

before they come into lay, then a couple of times during lay.

0:23:560:24:02

We also send off the eggs, send those off for testing as well.

0:24:020:24:08

-What are the main things you're looking for?

-The main thing is salmonella.

0:24:080:24:14

This is a process that you do voluntarily. There's no requirement.

0:24:140:24:19

None at all. We choose to do it. We've got to make sure that we are as clean as we can possibly get.

0:24:190:24:25

'And that's what we need to do now.

0:24:270:24:29

'My eggs need to be washed.

0:24:310:24:34

'This is where that happens.

0:24:340:24:36

'Every single egg goes through this purpose-built washing machine.'

0:24:360:24:42

We've collected the eggs, so the next stage is cleaning them.

0:24:420:24:47

-What happens here?

-Rinse off the worst with water.

0:24:470:24:50

Then put them on the conveyor belt, go through the machine.

0:24:500:24:54

There's a disinfectant and sanitiser in there. It's a relatively quick process.

0:24:540:25:00

It takes off the worst of the bacteria

0:25:000:25:03

to make sure you've got a relatively clean egg.

0:25:030:25:07

'Unlike some farmers, Melendy doesn't think a spotless egg is necessarily the best.

0:25:090:25:15

-Quite often, eggs are bleached.

-Yes.

0:25:150:25:19

They go through a solution that strips off that waxy coating

0:25:190:25:24

that the duck puts on for protection.

0:25:240:25:27

We don't do that because we don't believe that is right.

0:25:270:25:31

The duck put the wax on for protection so leave the protection in place.

0:25:310:25:35

Without that wax, the shelf life is less.

0:25:350:25:39

Again, you want them to have as long a life as possible.

0:25:390:25:43

'Duck eggs are porous, so perhaps nature's extra protection

0:25:460:25:50

'is a good thing.

0:25:500:25:52

'Once my eggs are cleaned, it's into the drying room for a final check.'

0:25:530:25:58

This is known as "candling".

0:26:010:26:03

What happens is every single egg is inspected,

0:26:030:26:07

looking for hairline cracks or impurities,

0:26:070:26:09

to make sure all eggs that are sold are as perfect as possible.

0:26:090:26:14

-You look at the air sac, to make sure it's at the top.

-Yeah.

0:26:190:26:24

Also, your air sac shows you how fresh your egg is.

0:26:240:26:27

If you've got a small air sac, it's a fresh egg.

0:26:270:26:31

And you're looking for cracks. That would be rejected.

0:26:310:26:34

-No matter how small a crack would be, it will be rejected?

-Yes.

0:26:340:26:40

If there's a hairline crack that bacteria will get through to the egg. We want to know they're safe.

0:26:400:26:46

'This is the end for our duck eggs' journey, the printing room.

0:26:480:26:53

'This is where that blue duck stamp is added. I now know what it means.

0:26:530:26:58

'That these duck eggs are as safe as can be.'

0:26:580:27:01

So you've got your logo. All the other information is what?

0:27:010:27:05

The date it was laid.

0:27:050:27:08

You've got the best before date

0:27:080:27:10

and your batch number, so you can trace it.

0:27:100:27:12

-That's it.

-Fantastic. Beautiful.

0:27:120:27:14

Lots of information. Of course, the main thing is, does it taste nice?

0:27:140:27:19

That's the story of duck eggs and the food fighters helping to protect the consumer.

0:27:220:27:27

Duck eggs are bigger than chickens' eggs and have a gamey flavour.

0:27:270:27:32

It's almost impossible to make Yorkshire puddings out of them, but they are delicious.

0:27:320:27:38

'The food fighters are back to wrap up the Mexican inspection.'

0:27:440:27:49

-Most of them are fine.

-OK. Great.

-The one that wasn't fine was the chicken.

-Right.

0:27:490:27:55

Back to our challenge of cooking on the move.

0:27:590:28:02

Chef Mark Cave is trying to cook a safe lunch on a hot steam train on the Pickering to Whitby line.

0:28:020:28:08

Now, the heat is really turning up.

0:28:080:28:11

'This year marks the 175th anniversary of the line.

0:28:160:28:20

'North Yorkshire Moors Railway are putting on an evening dining service.

0:28:200:28:26

'With such a tiny kitchen, doing this safely is hard work.

0:28:260:28:30

'Chef Mark must stop raw food contaminating the cooked stuff

0:28:300:28:33

'and ensure it's properly cooked.

0:28:330:28:36

'But there's another problem to deal with.'

0:28:360:28:38

They're moving the train into that platform.

0:28:380:28:41

So I've got to get everything done before it's gone. It's not good.

0:28:410:28:47

'The train's currently next to the stores - easy for loading the remaining food.

0:28:470:28:53

'But now there are orders for the train to switch platforms.

0:28:530:28:57

'It's going to make a short job much longer.'

0:28:570:29:00

It puts me further behind.

0:29:000:29:02

I've got to transfer everything to the other side and...

0:29:020:29:06

'Small stations like Grosmont need to shuffle their trains between platforms to keep things moving.

0:29:080:29:14

'It creates headaches for the catering team.'

0:29:140:29:18

I've got everything to move round by trolley to the Pullman diner so we don't leave anything behind.

0:29:180:29:24

We'll just have to work with it.

0:29:240:29:27

'Mandy must lug the remaining supplies right across the station.

0:29:310:29:36

'The beef should have been cooked half an hour ago.

0:29:390:29:42

'It needs to be at the right temperature to have killed off food poisoning nasties.'

0:29:420:29:47

It'll need another 15, 20 minutes.

0:29:470:29:50

'But it's now time for the train to leave.

0:29:500:29:53

'It's full steam ahead to Whitby, to pick up 98 waiting passengers.

0:29:570:30:02

'Amongst them are the manager of the railway line and steam train fanatics.

0:30:020:30:07

'They're the last guests you want to give food poisoning to.'

0:30:090:30:13

Can't remember what I'm doing!

0:30:130:30:14

'Time's running out. The train's about to pick up passengers promised a fine dining experience.'

0:30:180:30:25

We're at Whitby at the moment.

0:30:250:30:27

They're preparing the starters next door.

0:30:270:30:31

And I'm rushing to catch up at the minute, to be honest.

0:30:310:30:36

I feel very under pressure.

0:30:360:30:40

'Oblivious to the rush behind the scenes,

0:30:450:30:47

'passengers and local press commemorate a special day.

0:30:470:30:51

'It's down to the catering team to ensure that undercooked food doesn't spoil the memories.'

0:30:540:31:00

If you'd like to step on board.

0:31:000:31:02

'Despite the hurry, there can be no short cuts with food safety.

0:31:020:31:06

'The last thing Mark wants is for the train's Edwardian plumbing to be put to the test.'

0:31:060:31:11

It's absolutely boiling on here today.

0:31:150:31:17

'Mark might be too hot, but his beef has hit the right temperature and is now safe to serve,

0:31:170:31:24

-'along with most of the trimmings.'

-I've got the roast potatoes done.

0:31:240:31:28

The Yorkshire puddings I'm struggling on.

0:31:280:31:31

'If these Yorkshire people don't get a pudding with their dinner, it could turn ugly.'

0:31:320:31:38

Everybody's now on board. All starters have been served.

0:31:400:31:45

Beef was cooked in time. I've got one set of Yorkshires going through.

0:31:450:31:50

So, hopefully, soon we'll be on to the main course and we can have a rest at Pickering.

0:31:500:31:56

'The roast sirloin of beef is on the table, beautifully cooked.'

0:31:580:32:02

Where's the spray?

0:32:040:32:06

'Back in his tiny kitchen, Mark can't relax.

0:32:060:32:10

'He now must protect his pud.'

0:32:100:32:12

Finally getting there. I'm just having a quick clean around.

0:32:120:32:16

Even though we're busy, we have to keep on top of the cleanliness.

0:32:160:32:21

The last thing we want is 100-odd people with food poisoning.

0:32:210:32:26

So, as you can see, we've cleared down and we're now ready to go.

0:32:260:32:32

Excuse me, please.

0:32:320:32:34

'Catering manager Mandy needs to reuse the starter plates for dessert.

0:32:340:32:39

'This has to happen quickly. More importantly, the germs need to be washed away.'

0:32:390:32:44

We've got a very hectic wash-up going on.

0:32:440:32:47

Still changing the water frequently, washing in hot soapy water

0:32:470:32:52

and a nice hot rinse-down to sterilise all the pots and cutlery.

0:32:520:32:58

Then the kitchen, that's cleared down from the main course and the chef is preparing dessert.

0:32:580:33:05

'They've got rhubarb and apple tart,

0:33:050:33:07

'followed by a cheese board, coffee and cake.'

0:33:070:33:11

Got through the main course pretty smoothly. Hopefully, we'll do the same with dessert.

0:33:110:33:17

'After a stressful start, the catering team appear to be steaming towards the finish line.'

0:33:200:33:26

I'm happy now I'm serving the cake. I'm nearly finished.

0:33:330:33:38

I hope you've enjoyed your evening, and I hope you have a pleasant journey home.

0:33:400:33:45

'The kitchen crew can now let off steam

0:33:480:33:51

'as the passengers alight into the night.

0:33:510:33:54

'The question remains, was it a success for the diners?'

0:33:540:33:58

Food has been fabulous, really enjoyed it.

0:33:580:34:01

-Food was absolutely amazing. Wasn't it? Amazing.

-Yes. Yes.

0:34:010:34:05

The beef was cooked to perfection. How they heck they do that on a train, heaven only knows.

0:34:050:34:11

'Mark and his team have done it.

0:34:130:34:16

'Everyone's eaten a meal that has been safe and thoroughly delicious.'

0:34:160:34:21

Customers don't know what happens behind closed doors.

0:34:210:34:25

As long as we follow all the safety rules, everything's fine.

0:34:250:34:30

We've started clearing up already.

0:34:300:34:32

By the time we get back, we should be done.

0:34:320:34:36

If people are happy, we're happy.

0:34:360:34:38

I'm happy.

0:34:380:34:41

Thank you. Bye.

0:34:410:34:43

'Despite a tight timetable and cramped conditions,

0:34:430:34:47

'Mark has made a meal without once compromising on food safety.'

0:34:470:34:51

Finally, from fine dining to something completely different.

0:34:580:35:02

The food fighters have been out checking out mobile caterers.

0:35:020:35:06

There are vans and stalls all over the country, and they all need checking, too.

0:35:060:35:11

'When you think mobile catering vans, the first thing that comes to mind is probably not great hygiene,

0:35:160:35:24

'but they are subject to the same checks as a Michelin-starred restaurant.

0:35:240:35:28

'In theory, they should be just as safe.

0:35:290:35:32

'But what's the reality?

0:35:350:35:37

'Preston food fighter Simon Neighbour is here to find out at one van, at least.'

0:35:370:35:42

Simon Neighbour from Environmental Health. I've come to do a routine food hygiene inspection.

0:35:420:35:49

'The Green Frog serves from a car park on Preston docks.

0:35:500:35:55

'The woman running the show is Jessica.'

0:35:550:35:58

Jacket potatoes, hot pies, your Green Frog specials, chips,

0:36:010:36:06

everything on toast, your breakfasts.

0:36:060:36:10

'Simon's number one priority is basic, but vital.

0:36:120:36:17

'A major failing of catering vans is a decent sink to wash hands.'

0:36:200:36:24

-I saw you washing your hands when we got here. That's good to see.

-We're always washing our hands.

0:36:240:36:30

'It sounds obvious, but hand washing is the key to be germ-free.'

0:36:330:36:37

So we've got hot and cold water, soap, nice setup for a little unit.

0:36:400:36:47

They've also got alcohol disinfectant gel.

0:36:470:36:51

So even when they've cleaned their hands normally, an alcohol gel kills off any bacteria.

0:36:510:36:57

That's belt and braces, a really good approach.

0:36:570:37:00

'Jessica goes beyond the call of duty. How about her grub?'

0:37:020:37:06

-Would you like spinach on your vegetarian?

-Yes, please.

0:37:060:37:09

'A fridge is essential when your main ingredients are bacon and sausage.'

0:37:090:37:14

That's under five. That's brilliant.

0:37:160:37:20

'Jessica's record keeping is put to the test.'

0:37:200:37:23

-What's the maximum cold temperature?

-Five. We won't go over five.

-Lovely.

0:37:230:37:28

-Five is good. These temperatures are brilliant, really low.

-Yeah.

0:37:280:37:33

Lovely.

0:37:330:37:34

'Jessica's know-how is spot-on. At five degrees she'll be saying bye bye to bacteria.'

0:37:350:37:41

-There's your cheese burger.

-Thank you.

0:37:430:37:45

'Finally, and important for any chef, how does Jessica stop raw meat contaminating the cooked stuff?'

0:37:470:37:53

Normally, we'd have all this side just for raw bacon,

0:37:530:37:57

so it's not touching the cooked bacon.

0:37:570:38:00

We have sausage and bacon already cooked in here.

0:38:000:38:03

When the customer would like a bacon sandwich, we put that on here.

0:38:030:38:07

-I make sure it's cooked through.

-Really nice.

0:38:070:38:11

'Jessica is keeping her van as safe as houses.

0:38:130:38:18

'Time for Simon to score the Green Frog out of five.'

0:38:190:38:23

This is a five-star trailer - impressive given the huge range of food on offer.

0:38:260:38:33

A good result to get this, I think.

0:38:330:38:35

'It seems the Green Frog has turned into a prince among catering vans.'

0:38:350:38:41

Brilliant. Fantastic. Five star is what we wanted.

0:38:420:38:46

'Up the road from Preston, food fighters have been inspecting

0:38:490:38:53

'some pretty impressive stands and vans in Newcastle.'

0:38:530:38:57

I'm more than happy with that.

0:38:570:38:59

'There were two stalls that seemed risky,

0:38:590:39:02

'one selling olives, the other, hot Mexican food.

0:39:020:39:06

'So the team took samples.

0:39:060:39:08

'Paula and Tracey are back on the Tyne.'

0:39:150:39:18

Ah! Good work!

0:39:180:39:20

'Tests showed the olives and vine leaves from this stall were safe to eat.

0:39:220:39:27

'But a sample of chicken from the Mexican food stand raised some concerns.'

0:39:270:39:33

There was no bacteria that could cause food poisoning.

0:39:330:39:36

You didn't have salmonella or listeria.

0:39:360:39:39

But there were more bacteria than we would expect or like to find.

0:39:390:39:44

I want to go back to the stall

0:39:440:39:46

and just explore with the business operator what might cause that.

0:39:460:39:51

'The stall had no way of keeping food chilled.

0:39:540:39:57

'Hand-washing facilities weren't great, either.'

0:39:570:40:01

-Morning.

-Morning. How are you?

-Very good...

0:40:010:40:04

'Paula's hoping Hector's had a rethink about his stand.'

0:40:040:40:08

-We took some food away for some samples.

-Yeah. You did, yeah.

0:40:080:40:12

-Most of them are fine.

-OK. Yeah. Great.

0:40:120:40:15

-The one that wasn't fine was the chicken.

-Right.

-The fried chicken.

0:40:150:40:20

What have you done to change things since we were here?

0:40:200:40:24

There were two things - try to keep the things cool

0:40:240:40:27

and having, like, hand-washing facilities.

0:40:270:40:30

I've got cleaning liquids. I have soap here. I've got water.

0:40:300:40:36

-Cool boxes for keeping food cool. Have you got ice packs?

-Yeah.

0:40:360:40:41

OK.

0:40:440:40:47

'The cooked meat is now kept chilled.

0:40:470:40:50

'There's plenty of soap, too.

0:40:510:40:54

'Before Paula can wrap up, she wants to check the temperature of the spicy food.

0:40:540:41:00

'Ready-to-eat food must be stored at above 63 degrees.'

0:41:010:41:05

That's way over 70. That's great.

0:41:050:41:08

'Any lower, and those nasty bugs and bacteria will take a hold.

0:41:080:41:12

'The result, a very dicky tummy.'

0:41:120:41:14

-Have you got any more raw chicken left on the stall?

-Not raw.

0:41:140:41:19

-It's cooked, but it's on the...

-Is all of your chicken cooked?

0:41:190:41:23

Yes. All the meats are cooked. We don't bring any raw meats.

0:41:230:41:27

-All you're doing is refrying things?

-Exactly.

0:41:270:41:30

It comes out of the cool bag, into the pan, into there. That's fantastic practice.

0:41:300:41:35

-You're heating it up really quickly to a nice high temperature.

-This keeps it really hot.

0:41:350:41:42

I love this. I think you've done a great job keeping this clean.

0:41:420:41:47

-Thank you for sorting that out so quickly.

-Thank you.

-It's good.

0:41:470:41:51

'Paula's impressed and Hector's thrilled

0:41:530:41:56

'the revisit from the food fighters didn't turn into a stand-off.'

0:41:560:42:02

This is our livelihood. We really need to do well with it.

0:42:020:42:06

That's why we paid attention to the comments that they had for us

0:42:060:42:11

and we did our best to follow them.

0:42:110:42:14

I think the visit today proved that

0:42:140:42:16

we took things on board and we did things right.

0:42:160:42:20

We're really happy with the result.

0:42:200:42:22

'As Hector gets back to business selling his spicy Mexican food,

0:42:220:42:27

'Paula is left with a warm glow, too.'

0:42:270:42:30

-Great, thank you.

-Bye.

0:42:300:42:32

It is rewarding to see places improving.

0:42:320:42:36

At the end of the day, my job is to make sure the food that he serves is safe for people of Newcastle to eat.

0:42:360:42:43

When I see somebody responding,

0:42:430:42:46

clearly, that's my job done and I'm pleased.

0:42:460:42:49

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0:43:080:43:11

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0:43:110:43:14

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