0:00:03 > 0:00:07We're a nation of food lovers, and today there's more choice than ever.
0:00:08 > 0:00:13Whether you're eating in or taking away, there's always the chance that something can go wrong.
0:00:13 > 0:00:17So it's a good job there's a whole army of people working hard
0:00:17 > 0:00:19to keep us safe.
0:00:19 > 0:00:21They're the food fighters.
0:00:44 > 0:00:47Coming up today - get the party started,
0:00:47 > 0:00:51but not your everyday inspection for this Food Fighter.
0:00:51 > 0:00:551,500 people here. If something goes wrong, it's a disaster.
0:00:56 > 0:00:59Setting sail to protect this high-risk food.
0:00:59 > 0:01:02You're looking at things like E coli, salmonella,
0:01:02 > 0:01:05that could be in the water and get into the oysters,
0:01:05 > 0:01:08and obviously you don't want to pass that on to the final consumers.
0:01:09 > 0:01:15'And stringent safety checks before I'm even allowed inside this truly scrumptious factory.'
0:01:15 > 0:01:18Put your hands out. In between your fingers,
0:01:18 > 0:01:21in case you've been rifling through anything...
0:01:24 > 0:01:27Who could resist a fish-and-chip supper?
0:01:27 > 0:01:29Just the smell is enough to get your mouth watering.
0:01:29 > 0:01:33But did you know that the industry has a very chequered past?
0:01:33 > 0:01:36The fish used to be cooked in large, dirty cauldrons,
0:01:36 > 0:01:39and in fact it was classed as an offensive trade.
0:01:39 > 0:01:42Now, though, there's a team of environmental-health inspectors
0:01:42 > 0:01:44roaming the land.
0:01:44 > 0:01:47Well, we followed two modern-day inspections
0:01:47 > 0:01:50to see if our chippys have cleaned up their act.
0:01:55 > 0:02:00Bobbo's is a small chip shop in the village of Sileby, Leicestershire.
0:02:00 > 0:02:03Last time the food fighters came knocking,
0:02:03 > 0:02:06they gave this place a lowly one-star review,
0:02:06 > 0:02:08mainly due to a lack of paperwork.
0:02:08 > 0:02:14But owner Bob Singh has been determined to make poor scores a thing of the past.
0:02:16 > 0:02:21I've been in the business 18 years, 18 hours a day,
0:02:21 > 0:02:24so obviously it's like 36 years' work to me.
0:02:24 > 0:02:27Running a chip shop is not easy. It's very hard work.
0:02:27 > 0:02:30There's a lot of hours involved. It's a day- and night-time job.
0:02:32 > 0:02:35But has this hard work paid off?
0:02:37 > 0:02:40Laura Cowlishaw is here to find out.
0:02:41 > 0:02:44Hello! I've come to do your revisit.
0:02:44 > 0:02:48Wrongly kept fish is the stuff of nightmares for foodies like me.
0:02:48 > 0:02:51- But this is better. - The fish is all in the chiller.
0:02:51 > 0:02:55- That's the lot for today now. - Yeah, that's fine.
0:02:55 > 0:02:58Bob stores his fresh fish at the bottom of the fridge -
0:02:58 > 0:03:01essential to stop it leaking onto other food.
0:03:01 > 0:03:03Just one recommendation here, Mr Singh.
0:03:03 > 0:03:06Because this is quite near where you're walking in,
0:03:06 > 0:03:10it's uncovered, so maybe cover it. Some cling film would be fine.
0:03:10 > 0:03:12That's fine, yeah.
0:03:12 > 0:03:14So that's the fish.
0:03:16 > 0:03:18But what about its partner in frying?
0:03:21 > 0:03:24Time to enter the chipping area.
0:03:25 > 0:03:28This is our potato room, preparation room,
0:03:28 > 0:03:30where we do the potatoes in the drum there.
0:03:30 > 0:03:33They go into the rumbler, then from the rumbler
0:03:33 > 0:03:35they go into this big drum here.
0:03:35 > 0:03:39And then we clean the potatoes, clean the eyes,
0:03:39 > 0:03:42and from there they go into that small drum
0:03:42 > 0:03:44and they go into the chipper. It's all hard work.
0:03:44 > 0:03:46It's all manual work.
0:03:46 > 0:03:49This is really clean for a chipping area,
0:03:49 > 0:03:52because potatoes, when you buy them, they're really dirty,
0:03:52 > 0:03:55so it gets really dirty, doesn't it? It's a messy job.
0:03:55 > 0:03:59It looks like Bob has good reason to be so chipper.
0:03:59 > 0:04:02- What I do, I do my fresh vat in the morning.- Yeah.
0:04:02 > 0:04:05- Also I do a fresh vat for the evening.- Right.
0:04:05 > 0:04:07Okey-dokey.
0:04:07 > 0:04:10Nothing is left hanging around too long here.
0:04:10 > 0:04:12That's a recipe for safe food,
0:04:12 > 0:04:15and marks a good start for this inspection.
0:04:17 > 0:04:2350 miles away in Gainsborough, and another chip shop is falling under the gaze of the food fighters.
0:04:23 > 0:04:27Like Bobbo's, Skippers failed to impress last time.
0:04:27 > 0:04:30The chippy had messy storerooms that were being visited by a rat.
0:04:33 > 0:04:36Now inspectors Jo and Richard are hoping to see
0:04:36 > 0:04:38that Skippers has turned a corner.
0:04:39 > 0:04:42Hi! Is it Mr Sandhu?
0:04:42 > 0:04:45Hello. My name's Joanna Riddell.
0:04:45 > 0:04:47I'm from Environmental Health at West Lindsey.
0:04:47 > 0:04:51We're here to check up on some of the works we asked you to carry out,
0:04:51 > 0:04:53as a sort of spot-check revisit.
0:04:56 > 0:05:00Unfortunately their inspection is not off to a good start.
0:05:02 > 0:05:06Part of what we said last time was that he had to keep his wash-hand basin clear.
0:05:06 > 0:05:09Quite clearly it's not. Mr Hutchinson wrote to you
0:05:09 > 0:05:14- about the wash-hand basin being, um, being obstructed.- Yeah.
0:05:14 > 0:05:17- Why is it still like that today? - I just did it by mistake.
0:05:20 > 0:05:22To make food safely, you need clean hands.
0:05:22 > 0:05:25But here, their chips are getting in the way.
0:05:25 > 0:05:30And over at the fridges, there are more problems.
0:05:30 > 0:05:33- That's clean as well, I think. - That's really dirty. Look.
0:05:33 > 0:05:38Got a lot of, like, build-up of... um, you know, it's mould, almost.
0:05:38 > 0:05:40You've got some mould growth in there.
0:05:40 > 0:05:43- And again, it can contaminate the food.- OK.
0:05:43 > 0:05:47The fish is on the bottom there with no covers on it,
0:05:47 > 0:05:49so it could actually contaminate the fish.
0:05:49 > 0:05:54Uncovered fish is a problem here because there's dirt on the fridge,
0:05:54 > 0:05:57and that dirt could harbour food nasties.
0:05:57 > 0:06:02If circumstances dictated that some of that fell into the food
0:06:02 > 0:06:04that wasn't really going to be cooked,
0:06:04 > 0:06:08so there's a bit of organic matter in it. Some bacteria have grown.
0:06:08 > 0:06:11Unfortunately some of those bacteria are nasty ones.
0:06:11 > 0:06:14It falls in the food. Someone's going to get food poisoning.
0:06:16 > 0:06:18It's not all bad news.
0:06:18 > 0:06:21The fish is fresh and is kept at the right temperature.
0:06:21 > 0:06:26But there are little quirks here that really raise the risk factor.
0:06:26 > 0:06:30- What's happening here? Why is this... - That's to stop the air, that hole.
0:06:30 > 0:06:34Because he was feeling cold, Mr Sandhu blocked his extractor vent
0:06:34 > 0:06:36with a piece of cardboard and a stick.
0:06:36 > 0:06:39OK. When Mr Hutchinson came last time,
0:06:39 > 0:06:42did he mention to you about that? Why is it still there?
0:06:42 > 0:06:45I take it off some days, and before yesterday
0:06:45 > 0:06:48I was not very feeling well, and feeling cold. I put it back.
0:06:48 > 0:06:52But you need to get something outside, then, to stop that.
0:06:52 > 0:06:55- I can do.- OK. Can you remove that down for me, please?
0:06:55 > 0:06:58You've got your cooking area here, but you don't have this shut
0:06:58 > 0:07:02all the time. So you've got food there. It's really dirty,
0:07:02 > 0:07:05so you can get things falling through.
0:07:07 > 0:07:11Mr Sandhu is helpful and willing to take advice -
0:07:11 > 0:07:15and that's just as well, because a crucial part of the inspection
0:07:15 > 0:07:16is about to begin.
0:07:16 > 0:07:20- Can you pull this out, please? - Yeah. Pull it out.
0:07:20 > 0:07:23In the past, a rat has been known to visit this chippy.
0:07:23 > 0:07:26It's time for the food fighters to turn detective.
0:07:31 > 0:07:35'Coming up - one of the best jobs I've ever had.'
0:07:35 > 0:07:37Mmm!
0:07:39 > 0:07:41- Good?- Yeah. Very.
0:07:47 > 0:07:50A growing number of people in Britain suffer from nut allergies,
0:07:50 > 0:07:53so to cater for them, a range of nut-free products
0:07:53 > 0:07:57have sprung upon the market. But it only takes a microscopic amount
0:07:57 > 0:08:00to endanger somebody, so manufacturers must be vigilant.
0:08:00 > 0:08:02Because if you do have an allergy,
0:08:02 > 0:08:06things can quickly become a matter of life or death.
0:08:12 > 0:08:15The Butt family from Bradford has always had to keep a close eye
0:08:15 > 0:08:18on what seven-year-old Rehan eats.
0:08:18 > 0:08:22He's allergic to dairy, eggs and nuts.
0:08:24 > 0:08:27His mum, Razwana, is very careful,
0:08:27 > 0:08:30but she can't watch her son every minute of the day.
0:08:34 > 0:08:36One afternoon as she picked him up from school,
0:08:36 > 0:08:39he suddenly spat something out onto his hand.
0:08:40 > 0:08:43Razwana was about to get the fright of her life.
0:08:43 > 0:08:47He goes, "I'm not feeling very well." He started being sick there
0:08:47 > 0:08:50in the school, and I realised he had a sweet stuck to his hand.
0:08:53 > 0:09:00I felt sick, really sick, and my mouth went big and I fell.
0:09:02 > 0:09:05Rehan's arms and face began to swell.
0:09:06 > 0:09:09The chocolate sweet had a nut centre,
0:09:09 > 0:09:11and he was having a violent allergic reaction.
0:09:11 > 0:09:14He was panicking.
0:09:14 > 0:09:17He was saying, "I can't breathe. Give me my inhaler."
0:09:17 > 0:09:19I gave him a good ten puffs of his inhaler.
0:09:19 > 0:09:23Razwana also gave her son a shot of adrenaline from his EpiPen,
0:09:23 > 0:09:26and he was rushed to casualty.
0:09:26 > 0:09:29But things were about to get much worse.
0:09:29 > 0:09:33As soon as we got in the hospital, he just fainted.
0:09:33 > 0:09:36And then straight away they took him to resus,
0:09:36 > 0:09:40and that's when he had his... He was finding it really hard to breathe,
0:09:40 > 0:09:44and then he passed out, and that's when he had his first heart attack.
0:09:44 > 0:09:49A single nut had left Rehan fighting for his life.
0:09:51 > 0:09:55His specialist, Dr Eduardo Moya, rushed to the hospital to help.
0:09:55 > 0:09:58We thought he was going to die.
0:09:58 > 0:10:00'Mum was there.
0:10:00 > 0:10:03'She kept saying, "He's dying, he's dying."'
0:10:04 > 0:10:07I couldn't do anything. I was standing there helpless,
0:10:07 > 0:10:12screaming. What else could I do? I tried to get him round. I didn't know what to do.
0:10:12 > 0:10:15Soon after arriving, he stopped breathing,
0:10:15 > 0:10:17and his heart rate slowed down dramatically.
0:10:21 > 0:10:23MONITOR BEEPING ERRATICALLY
0:10:23 > 0:10:25MONITOR FLATLINES
0:10:25 > 0:10:28Rehan suffered two cardiac arrests.
0:10:29 > 0:10:31Doctors fought to save his life -
0:10:31 > 0:10:36and then, slowly and remarkably, he began to come round.
0:10:36 > 0:10:38HE LAUGHS
0:10:38 > 0:10:41Well, his recovery was amazing.
0:10:43 > 0:10:47He started talking. He was hungry. His first words were, "I'm hungry."
0:10:48 > 0:10:52Rehan has now been told what he went through that day.
0:10:53 > 0:10:55They gave me oxygen,
0:10:55 > 0:10:58and they gave me loads of stuff, but I don't remember.
0:10:58 > 0:11:00'They pumped me twice.'
0:11:03 > 0:11:06For the family, it's been a terrifying reminder
0:11:06 > 0:11:09of just how deadly nuts can be.
0:11:17 > 0:11:20That story really shows the dangers nut-allergy sufferers face.
0:11:20 > 0:11:23So just what are companies doing to produce food
0:11:23 > 0:11:26that's safe for boys like Rehan to eat? To find out,
0:11:26 > 0:11:30we've been following the process from cocoa powder to chocolate reindeer.
0:11:36 > 0:11:39At this truly scrumptious factory in Norfolk,
0:11:39 > 0:11:43they turn liquid chocolate into a whole range of delicious goodies.
0:11:45 > 0:11:48From our Easter eggs to advent calendars,
0:11:48 > 0:11:53chocolate lollies to biscuits, millions of products fly off their conveyor belts every week.
0:11:58 > 0:12:04What makes this place unusual is, they not only produce normal chocolate but also nut-free.
0:12:04 > 0:12:08How do they manage both? It's time I spoke to a food fighter.
0:12:09 > 0:12:12My name's Caroline Dennis, and it's my job to make sure
0:12:12 > 0:12:15our chocolate is safe for our nut-allergy customers.
0:12:17 > 0:12:21But how can she do that when they also make nutty chocolate here too?
0:12:21 > 0:12:25This seems to be a bizarre time-bomb,
0:12:25 > 0:12:30that you are manufacturing chocolate that doesn't cater for nut allergies
0:12:30 > 0:12:33and chocolate that does on the same site. Surely that's a big risk.
0:12:33 > 0:12:36It is a big risk to us, but we feel it's worth it
0:12:36 > 0:12:41because we're giving products to consumers, children particularly,
0:12:41 > 0:12:44who wouldn't normally be able to eat chocolate products.
0:12:44 > 0:12:47So from a point of view of the chocolate,
0:12:47 > 0:12:50I suppose that maybe is slightly more controllable.
0:12:50 > 0:12:53You can control the supply sources. There's lots of things to do.
0:12:53 > 0:12:56But even walking into the building as a human being,
0:12:56 > 0:13:00I couldn't tell you whether I've been in contact with nuts
0:13:00 > 0:13:04on my journey here today or not. So from that point of view,
0:13:04 > 0:13:07how do you make sure that people or equipment coming in
0:13:07 > 0:13:10- are safe to come into the factory? - People are a great risk,
0:13:10 > 0:13:14and we do a lot of work, including swabbing and testing people
0:13:14 > 0:13:18to see whether or not they have got any presence of nut protein on them.
0:13:18 > 0:13:21One of the things that is important,
0:13:21 > 0:13:23if we bring new equipment into the factory,
0:13:23 > 0:13:27we don't know where that's been. We don't know where your camera's been.
0:13:27 > 0:13:30You could have been in a peanut factory.
0:13:30 > 0:13:33So our normal way of operating would be to do some tests on that,
0:13:33 > 0:13:36to see if there's any presence of nut protein.
0:13:36 > 0:13:39Well, Heather's been swabbing our equipment.
0:13:39 > 0:13:43What are we looking for? What happens with this process?
0:13:43 > 0:13:46Basically it's the protein in nuts that cause allergic reactions,
0:13:46 > 0:13:52and this test kit will identify any proteins that happen to be present
0:13:52 > 0:13:55on your equipment, and tell us within five minutes
0:13:55 > 0:13:58whether we've got any hazelnut, almond or peanut.
0:14:00 > 0:14:03'And it's not just our kit that needs testing - but me too.'
0:14:03 > 0:14:07Between your fingers, in case you've been rifling through anything.
0:14:09 > 0:14:12'Heather uses a kit that can spot a nut within seconds.
0:14:12 > 0:14:15'If three lines appear on this plastic test piece,
0:14:15 > 0:14:17'then, we're not going in.'
0:14:17 > 0:14:21As you can see, there are some lines developing on the test pieces.
0:14:21 > 0:14:25There are two lines. That tells us that the test is negative.
0:14:25 > 0:14:28- So the equipment is clear. - We're clear to go in the factory.
0:14:28 > 0:14:30We can film. That's good.
0:14:31 > 0:14:34'So we're allowed in the factory, which is good news.
0:14:34 > 0:14:38'And outside, a tanker full of liquid chocolate has just arrived.'
0:14:41 > 0:14:43It's guaranteed nut-free,
0:14:43 > 0:14:45but how can we be sure?
0:14:45 > 0:14:48Well, for the answers, we need to head north.
0:14:54 > 0:14:58Chester. This factory is where cocoa, milk and sugar
0:14:58 > 0:15:01is turned into nut-free chocolate loveliness.
0:15:03 > 0:15:07But just the slightest trace of nut, even in the atmosphere,
0:15:07 > 0:15:10could contaminate it all.
0:15:10 > 0:15:14So the safety checks here have to be stringent.
0:15:15 > 0:15:18Every step, there are checks to keep the nuts
0:15:18 > 0:15:21and any other unwelcome things out of the chocolate.
0:15:22 > 0:15:25This will capture any metallic particles
0:15:25 > 0:15:28or anything metallic that's come with the delivery.
0:15:33 > 0:15:35These are heated vessels with stirrers in.
0:15:35 > 0:15:37They'll keep the chocolate at 45 degrees
0:15:37 > 0:15:40ready for dispatch to the customer.
0:15:42 > 0:15:45And before it leaves, it goes under the microscope
0:15:45 > 0:15:48to check for food-poisoning nasties
0:15:48 > 0:15:50and, of course, those forbidden nuts.
0:15:53 > 0:15:57These are the chocolate that's loaded into the tankers.
0:15:57 > 0:16:01There's absolutely no growth on there whatsoever,
0:16:01 > 0:16:03so because we're happy that they're negative,
0:16:03 > 0:16:07I would go into the factory, release these raw materials for use,
0:16:07 > 0:16:10because they're on hold until I have these results.
0:16:10 > 0:16:14So they would then be allowed to be used in production.
0:16:21 > 0:16:25Back at Kinnerton's, the liquid chocolate has just arrived,
0:16:25 > 0:16:27and it's time to do another check.
0:16:29 > 0:16:33Enter nut detector Heather.
0:16:34 > 0:16:37Good, yes.
0:16:39 > 0:16:43It looks a bit odd to me, but I'm told Heather's strong sense of smell
0:16:43 > 0:16:47tells her if the tanker's been used to carry nutty chocolate.
0:16:49 > 0:16:52But clearly she can't just rely on her nose,
0:16:52 > 0:16:55so a sample is taken to be scrutinised in her lab.
0:16:55 > 0:16:59The one key thing we must do before we offload the tanker
0:16:59 > 0:17:01- is to test for nuts.- Yes.
0:17:01 > 0:17:05'And then it's time for what must surely be
0:17:05 > 0:17:07'the finest job in the food business.
0:17:11 > 0:17:16'When it comes to checking food, we should never underestimate the power of our taste buds.'
0:17:16 > 0:17:19Tasting the chocolate is really important.
0:17:19 > 0:17:23We test the sample against what we call a benchmark sample,
0:17:23 > 0:17:26so a standard reference sample of that type of chocolate.
0:17:27 > 0:17:29'Heather clearly loves her job, and why not,
0:17:29 > 0:17:32'as she has to test two different samples?'
0:17:32 > 0:17:37- I would like to taste. Can I taste? - Of course you can taste, Simon.
0:17:37 > 0:17:40We'd like you to taste the sample we've just taken
0:17:40 > 0:17:42against the reference, and you can tell us
0:17:42 > 0:17:44whether or not you think it's a match.
0:17:44 > 0:17:49- Which one first?- OK. If you taste... That one's our reference sample.
0:17:52 > 0:17:53Mmm!
0:17:55 > 0:17:57- Good?- Yeah, very.
0:17:57 > 0:18:00- Then if we give you today's sample... - Thank you.
0:18:00 > 0:18:03Mm, lovely!
0:18:03 > 0:18:07- I'm happy with that. Are you happy with that, more importantly?- Yes.
0:18:07 > 0:18:11'At last, after dozens of choccy checkpoints,
0:18:11 > 0:18:15'the tanker can finally be hooked up and pumped into the factory.'
0:18:19 > 0:18:24And now the job of turning that liquid into lollies and reindeers can begin.
0:18:28 > 0:18:32Having experienced the rigorous testing everything has to go through
0:18:32 > 0:18:35to get onto the factory floor - raw materials, equipment, me -
0:18:35 > 0:18:39it's time to meet the man behind this unique factory, Clive Beecham.
0:18:40 > 0:18:44It's the fact that this factory makes nut-free and nut products
0:18:44 > 0:18:46on the same site that makes it so special,
0:18:46 > 0:18:50and how they do it is so simple.
0:18:50 > 0:18:53- Clive, how are you? - Hello. How are you, Simon?
0:18:54 > 0:18:58It's not unusual to have nut-free manufacturers.
0:18:58 > 0:19:03But I've never come across a plant that has both of them side by side.
0:19:03 > 0:19:05And this is the dividing wall. This is basically...
0:19:05 > 0:19:09This is nut-free side, and that's nut side,
0:19:09 > 0:19:13and they work side by side. It must cause massive problems of logistics.
0:19:13 > 0:19:16It does. In effect, we're running two factories on one site.
0:19:16 > 0:19:20It's almost two management teams, it's two methods of distribution,
0:19:20 > 0:19:24it's two bits of air conditioning, and it's a very difficult thing to do
0:19:24 > 0:19:28because it's not just about what goes on inside this factory -
0:19:28 > 0:19:30it's about our complete supply base
0:19:30 > 0:19:33before it actually hits this factory as well.
0:19:33 > 0:19:37The wall is quite magnificent, kind of like the Berlin Wall.
0:19:37 > 0:19:39How did the idea come about?
0:19:39 > 0:19:42Well, people are the biggest problem,
0:19:42 > 0:19:48and the issue is to try and stop them from contaminating each other.
0:19:48 > 0:19:52I worked on the simple premise that nobody can walk through a wall.
0:19:52 > 0:19:54So if we put a wall inside our factory,
0:19:54 > 0:19:57it would keep the products apart,
0:19:57 > 0:20:00as opposed to trying to run one machine over there
0:20:00 > 0:20:03which was nut-free, and another machine over there
0:20:03 > 0:20:07which was nut-contaminated. Something inevitably would go wrong.
0:20:07 > 0:20:10Clearly nut allergens are very, very serious.
0:20:10 > 0:20:13It tends to affect children more than adults.
0:20:13 > 0:20:17It's highly dangerous, and very small amounts can kill.
0:20:17 > 0:20:21From a personal point of view, when a customer comes into the restaurant
0:20:21 > 0:20:22and reveals they have a nut allergy,
0:20:22 > 0:20:26it puts the fear into all of our chefs, all our front-of-house staff.
0:20:26 > 0:20:30And yet you're existing commercially doing that on a massive scale.
0:20:30 > 0:20:33We are. It's more difficult for you in a restaurant,
0:20:33 > 0:20:35because you're changing your menus often.
0:20:35 > 0:20:39The controls that you've got to put in inside such a small kitchen
0:20:39 > 0:20:42would be immense, and it would restrict your offering hugely.
0:20:42 > 0:20:45Our offering is restricted, there's no doubt about it.
0:20:45 > 0:20:50But by and large, we are able to invest in certain pieces of machinery
0:20:50 > 0:20:54which we dedicate towards nut-only manufacturing
0:20:54 > 0:20:58and nut-free manufacturing, and we can just ensure that it works.
0:21:01 > 0:21:04I can't believe what a thorough process this is,
0:21:04 > 0:21:07with chocolate passing 11 separate tests
0:21:07 > 0:21:10before becoming this rather cute reindeer.
0:21:12 > 0:21:15But I think there's something missing here,
0:21:15 > 0:21:17so time to put my chef's skills to use.
0:21:17 > 0:21:21I've been swabbed, so I know that I'm safe to play...
0:21:22 > 0:21:25..and touch all the choccy.
0:21:25 > 0:21:28And then, the piece de resistance...
0:21:34 > 0:21:36I know, I know. "Don't give up your day job."
0:21:46 > 0:21:48Vital checks on this high-risk delicacy.
0:21:48 > 0:21:53This is the crucial stage, really. This is it.
0:21:53 > 0:21:56If it's not purified here, then...
0:21:56 > 0:21:58trouble ensues.
0:22:04 > 0:22:07I know in my restaurant and at home, you have to work hard
0:22:07 > 0:22:09to keep your own kitchen free from germs.
0:22:09 > 0:22:13So it must be a real challenge taking your cooking out on the road.
0:22:13 > 0:22:16At big outdoor catering events, the dangers multiply,
0:22:16 > 0:22:20and that's when the food fighters really earn their stripes.
0:22:25 > 0:22:28Oxford University, often thought of as the pinnacle
0:22:28 > 0:22:32of the British education system. But tonight,
0:22:32 > 0:22:35it's time for the students to put their studies to one side.
0:22:41 > 0:22:44That's because, for St Catherine's College,
0:22:44 > 0:22:46tonight is party night.
0:22:47 > 0:22:50It's their annual Valentine banquet.
0:22:50 > 0:22:541,500 people have come along to dance,
0:22:54 > 0:22:58drink, chat and eat.
0:23:01 > 0:23:04But there's a potential danger in their midst - food poisoning.
0:23:10 > 0:23:13So, long before the champagne began to flow,
0:23:13 > 0:23:17environmental-health officer Richard Kuziara was on the scene,
0:23:17 > 0:23:20because a one-off event like this, with makeshift kitchens,
0:23:20 > 0:23:22poses big risks.
0:23:22 > 0:23:25There isn't normally food being served here.
0:23:25 > 0:23:27'This is normally a piece of grass.'
0:23:27 > 0:23:30So making sure they've actually got the right equipment
0:23:30 > 0:23:33to cook the food and hold it at the right temperature.
0:23:33 > 0:23:37Typically at these events, might not have hand-washing facilities,
0:23:37 > 0:23:40so it's those kind of things we're looking for,
0:23:40 > 0:23:44because obviously, 1,500 people here, if something goes wrong, it's a disaster.
0:23:44 > 0:23:46The man whose head could be on the block
0:23:46 > 0:23:49is caterer Steve Eccles.
0:23:49 > 0:23:52Right. OK. OK.
0:23:52 > 0:23:55We'd just go out of business overnight.
0:23:55 > 0:23:57If we'd poisoned everyone at St Catherine's ball,
0:23:57 > 0:24:01our business would be finished forever, so we've got to get it right.
0:24:01 > 0:24:03This might be a high-class event,
0:24:03 > 0:24:05but that doesn't mean it escapes the food fighters.
0:24:05 > 0:24:10So, what's being served here? This is a chocolate fountain.
0:24:10 > 0:24:12Looks innocent, but offers a dangerous temptation -
0:24:12 > 0:24:14double dipping.
0:24:14 > 0:24:17We'll have a selection of fruits along here.
0:24:17 > 0:24:21People come in, they put it on a skewer,
0:24:21 > 0:24:24on a plate, and they dip it in the fountain.
0:24:24 > 0:24:26So the students themselves are going to do that?
0:24:26 > 0:24:30We don't want them taking stuff into their mouth and then dipping again.
0:24:30 > 0:24:32And that's what the staff will be policing?
0:24:32 > 0:24:36Very strictly, and we've never had an occasion where that's happened.
0:24:39 > 0:24:42Next stop for Richard, a taste of China.
0:24:45 > 0:24:49We're doing sweet-and-sour chicken, sweet-and-sour vegetables,
0:24:49 > 0:24:53and also one other - pork in oyster sauce.
0:24:54 > 0:24:57Sounds delicious to me!
0:24:57 > 0:24:59But Richard spots a potential danger.
0:25:01 > 0:25:06- Is this being cooked up from raw?- No. The chicken is a pre-cooked product.
0:25:06 > 0:25:09So it's actually bought in pre-cooked, is it? OK.
0:25:09 > 0:25:13Pre-cooked meat is the safest bet for outside caterers.
0:25:13 > 0:25:15It's really hard to keep raw meat cool
0:25:15 > 0:25:18when your kitchen is a tent.
0:25:20 > 0:25:24However, there's one bit of meat that is being cooked from raw,
0:25:24 > 0:25:26and there's lots of it.
0:25:26 > 0:25:28- We've got three hog roasts to serve. - Three?
0:25:28 > 0:25:31They're cooking out the back at the moment.
0:25:31 > 0:25:35They take about eight or nine hours to cook, so we should be ready for about 7:30.
0:25:36 > 0:25:39The hog roast is a concern for Richard.
0:25:39 > 0:25:42Pork can hide a nasty parasite called roundworm,
0:25:42 > 0:25:46and a bacteria that causes gastroenteritis.
0:25:47 > 0:25:49We're probing the shoulder here.
0:25:49 > 0:25:53- Really we like that about 85, 90 degrees.- OK.
0:25:53 > 0:25:56If we get it on the shoulder, and check the rest for temperatures,
0:25:56 > 0:25:58we'll record them all as normal.
0:25:58 > 0:26:01It's vital this meat is properly cooked.
0:26:01 > 0:26:03- Absolutely delicious.- Wonderful.
0:26:03 > 0:26:08- Some nice apple sauce in there, and a bit of crackling.- Sounds good.
0:26:08 > 0:26:11- I'm going to come back later.- Yeah.
0:26:12 > 0:26:14Full marks here so far,
0:26:14 > 0:26:17and the chefs can prepare the banquet.
0:26:17 > 0:26:19But it's not the last they've seen of Richard.
0:26:19 > 0:26:22He'll be back at dusk.
0:26:26 > 0:26:30Five hours later, and the ball is about to begin.
0:26:30 > 0:26:34With that hog roast playing on his mind, Richard's back.
0:26:36 > 0:26:38And he's going to take the pig's temperature.
0:26:38 > 0:26:43It's good. Very good. We're going to check the core cooking temperature
0:26:43 > 0:26:45to make sure it's above 75 degrees.
0:26:45 > 0:26:49All pathogenic bacteria are destroyed above that temperature.
0:26:49 > 0:26:51So, er, yeah. That's it.
0:26:51 > 0:26:56The middle of this hog needs to be at 75 degrees C before it's served.
0:26:57 > 0:27:00- OK.- It's 69 at the moment.
0:27:00 > 0:27:0269. OK.
0:27:02 > 0:27:05- So another hour, and that'll be very good.- Brilliant.
0:27:05 > 0:27:07THEY CHATTER
0:27:09 > 0:27:13It's seven o'clock, time to get the party started.
0:27:16 > 0:27:21You wouldn't normally expect to see an environmental-health officer at an event like this,
0:27:21 > 0:27:25but the risks are just the same as your regular cafes and takeaways.
0:27:25 > 0:27:28What's happening here? Is this being cooked for the first time,
0:27:28 > 0:27:31or is this the re-heat of... Yeah, OK.
0:27:31 > 0:27:35At the chocolate fountain, there's not a double-dipper in sight.
0:27:36 > 0:27:39So Richard heads for the stalls,
0:27:39 > 0:27:42with a set of questions for the chefs and servers.
0:27:45 > 0:27:47- This side will be the sweet-and-sour chicken.- Right.
0:27:47 > 0:27:51The vegetarian at the back, so there's no meat falling in it,
0:27:51 > 0:27:55- and then the pork with the oyster sauce...- Right.
0:27:55 > 0:27:58..on the other side, and again working from the back,
0:27:58 > 0:28:01- replenish, work from the front, replace.- Fine.
0:28:03 > 0:28:07Spot-checks are also needed to keep dodgy bacteria at bay.
0:28:07 > 0:28:10So how are things looking at the burrito bar?
0:28:12 > 0:28:14Right. Let's go for this.
0:28:14 > 0:28:17So what we need here is above 63 degrees.
0:28:17 > 0:28:21If the temperatures are wrong, it's a major problem.
0:28:21 > 0:28:26You gain bacterial multiplication the nearer to body temperature,
0:28:26 > 0:28:29so kind of around 37 degrees,
0:28:29 > 0:28:33you're looking at bacteria doubling every ten to 20 minutes.
0:28:34 > 0:28:38That said, this food probably isn't going to hang around very long.
0:28:38 > 0:28:43Here it's been reheated from below eight degrees to 80 degrees.
0:28:43 > 0:28:46The legal standard really we're looking for is 75,
0:28:46 > 0:28:50so they're exceeding that anyway, and it's been hot-held properly. No problem.
0:28:50 > 0:28:53I'd eat it every day of the week, and it tastes good.
0:28:53 > 0:28:57As Richard flits from stall to stall,
0:28:57 > 0:28:59everything appears to be safe and sound.
0:28:59 > 0:29:02Great. Yeah, that's fine.
0:29:02 > 0:29:04Good news for him and for the students.
0:29:04 > 0:29:08- Food here was really nice. - Sumptuous.- Top class, top class.
0:29:08 > 0:29:10THEY CHATTER
0:29:12 > 0:29:15- SHE LAUGHS - Really nice.
0:29:16 > 0:29:19Richard leaves the students to party.
0:29:19 > 0:29:23He's confident that if anyone's feeling sick in the morning,
0:29:23 > 0:29:26it certainly won't be the food that's to blame.
0:29:32 > 0:29:34The big freeze - or maybe not.
0:29:34 > 0:29:38- So that could have been off from last night?- Maybe last night.
0:29:38 > 0:29:43Got things here that are absolutely, you know...thawed out.
0:29:48 > 0:29:52Now, oysters are seen as a luxury, but they're also high risk.
0:29:52 > 0:29:55The reasons are simple. They absorb bacteria and viruses
0:29:55 > 0:29:59from the water around them. We also eat them raw,
0:29:59 > 0:30:01so no cooking to kill off those nasties.
0:30:01 > 0:30:05So let's take a look at what's being done to lower the risk.
0:30:08 > 0:30:11This is Mersea Island, Essex,
0:30:11 > 0:30:15home for centuries to a thriving oyster-picking industry.
0:30:19 > 0:30:22Here the Colchester Fishery Company harvest oysters
0:30:22 > 0:30:26and sell them on to some of the country's finest restaurants.
0:30:28 > 0:30:32And today the food fighters have descended.
0:30:35 > 0:30:37This is a two-pronged attack.
0:30:37 > 0:30:40Environmental-health officer Tim Nice
0:30:40 > 0:30:42will check how the oysters are stored and cleaned.
0:30:44 > 0:30:48But first his colleague Kim Hardy heads out on the ocean wave.
0:30:53 > 0:30:58Food fighters grade every oyster bed in the country from A to C,
0:30:58 > 0:31:00depending on the level of pollution.
0:31:00 > 0:31:04This estuary is currently a decent grade-B fishery,
0:31:04 > 0:31:07but today could ruin all of that.
0:31:07 > 0:31:11You're looking at things like E coli, salmonella,
0:31:11 > 0:31:13that could be in the water and get into the oysters,
0:31:13 > 0:31:18and obviously you don't want to pass that on to the final consumer.
0:31:18 > 0:31:22The amount of E coli in the oysters determines the grade.
0:31:22 > 0:31:27If Kim finds a lot, this fishery could lose its B grade,
0:31:27 > 0:31:29and oyster fishing could even be banned.
0:31:32 > 0:31:36We've just arrived at the sample point now. This one's called Aldboro Point.
0:31:36 > 0:31:39So we'll now tie up the buoy and we'll get the bags in
0:31:39 > 0:31:43that have got the oysters in, and we'll get the sample out of the bags.
0:31:43 > 0:31:46We need 12 oysters to make up a representative sample
0:31:46 > 0:31:48from this point.
0:31:48 > 0:31:52Skipper Craig Morrison hauls the bags of oysters out of the estuary.
0:31:52 > 0:31:55They were actually placed here by Kim a month ago.
0:31:55 > 0:31:58Since then they've absorbed whatever E coli was in the water.
0:31:58 > 0:32:03What's in the mud around them is what they will consume
0:32:03 > 0:32:05and filter out the nutrients,
0:32:05 > 0:32:09and unfortunately some of the bacteria as well.
0:32:09 > 0:32:11And that's what their diet is.
0:32:11 > 0:32:15Kim needs 12 oysters from four different points.
0:32:15 > 0:32:19She also takes a sample of the water they've been living in.
0:32:20 > 0:32:25And now the oysters in that sample pot can be whisked off to the lab.
0:32:27 > 0:32:31Four more samples are taken, and the oysters are taken for testing.
0:32:38 > 0:32:42Whilst they wait for the results, this will remain a grade-B fishery.
0:32:45 > 0:32:48This means there could be some bacteria in the oysters picked.
0:32:48 > 0:32:52By law, these bacteria must be removed.
0:32:59 > 0:33:02Tim Nice's job is to see that the fishery
0:33:02 > 0:33:05is removing those bacteria properly.
0:33:10 > 0:33:12They do that with a process called depuration.
0:33:16 > 0:33:21The idea of depuration is that the oysters are put in tanks
0:33:21 > 0:33:24and water is cascaded over them.
0:33:24 > 0:33:27Has to be for a minimum of 42 hours,
0:33:27 > 0:33:30with the idea that they're feeding by filtering the water,
0:33:30 > 0:33:33but there's no food in it, so in fact they're just washing
0:33:33 > 0:33:36all the contaminants out of their gut.
0:33:36 > 0:33:41In these trays are oysters worth thousands of pounds.
0:33:41 > 0:33:44This is the crucial stage, really.
0:33:44 > 0:33:45This is it.
0:33:45 > 0:33:50If it's not purified here, then trouble ensues.
0:33:51 > 0:33:53First on Tim's checklist is the seawater,
0:33:53 > 0:33:57sterilised by exposing it to ultraviolet light.
0:33:57 > 0:34:01Firstly we have to make sure that the water is clear.
0:34:02 > 0:34:05We have to make sure that, within the trays,
0:34:05 > 0:34:07firstly there aren't too many oysters,
0:34:07 > 0:34:10because if they are that deep,
0:34:10 > 0:34:13the ones at the bottom can't open and feed properly,
0:34:13 > 0:34:17that they're all covered by water, because if there's any sticking out,
0:34:17 > 0:34:19again they won't feed properly.
0:34:19 > 0:34:22Everything is above board here.
0:34:25 > 0:34:29Next on Tim's list, the packing room.
0:34:32 > 0:34:34We're normally packing them 50 in a box.
0:34:34 > 0:34:39The weight of them on top of each other will encourage them to stay closed.
0:34:39 > 0:34:41And by law, when we buy oysters,
0:34:41 > 0:34:44we must be able to tell where they've come from.
0:34:44 > 0:34:48The batch number, which enables us to trace it prior to purification,
0:34:48 > 0:34:50when and where it was harvested from.
0:34:50 > 0:34:52It's got the packing date recorded on it.
0:34:52 > 0:34:56- "Keep refrigerated and consume within five days."- Good.
0:34:59 > 0:35:03At the end of his visit, Tim is satisfied that this risky food
0:35:03 > 0:35:05is being produced to high safety standards.
0:35:09 > 0:35:12It's very good, actually. I haven't found any problems at all today.
0:35:13 > 0:35:16And one week later, the lab results confirm
0:35:16 > 0:35:19these oyster beds should remain graded B.
0:35:21 > 0:35:25So it's business as usual for the fishery.
0:35:30 > 0:35:34As for oyster-lovers, they can dine with peace of mind.
0:35:35 > 0:35:37Excellent!
0:35:40 > 0:35:42Every oyster they eat
0:35:42 > 0:35:46has been through an incredible checking process.
0:35:56 > 0:36:00Now, from oysters to a very different type of seafood,
0:36:00 > 0:36:04the very British fish and chips. Whether you're fine-dining or fast-fooding,
0:36:04 > 0:36:06the food inspectors are always out in force.
0:36:06 > 0:36:08So let's go back to our tale of two chippys.
0:36:13 > 0:36:16In Sileby, Leicestershire, inspector Laura has been impressed
0:36:16 > 0:36:19by the fish-and-chips prep at Bobbo's.
0:36:19 > 0:36:22But what about the other food here?
0:36:23 > 0:36:29To keep dodgy bacteria at bay, hot food, including pies, gravy and peas
0:36:29 > 0:36:31must be kept above 63 degrees.
0:36:33 > 0:36:36Wow! I mean, it feels hot, doesn't it?
0:36:38 > 0:36:40That's hot enough. That's 67 degrees.
0:36:40 > 0:36:44At these temperatures, sauce can safely sit for days.
0:36:44 > 0:36:48But it might not taste too nice, so Bob keeps his fresh.
0:36:49 > 0:36:52You can see for yourself, the bags, it's all fresh.
0:36:52 > 0:36:55- Yeah. That's good. - The bags are all clean.
0:36:55 > 0:36:57You can tell by the ends.
0:36:57 > 0:37:00- They would feel crusted up, wouldn't it?- Yeah.
0:37:00 > 0:37:02Mushy peas?
0:37:02 > 0:37:05Whilst hot sauces like gravy must be kept too hot
0:37:05 > 0:37:10for bacteria to live, cold sauces like ketchup must be kept too cold.
0:37:10 > 0:37:13That means storing them under eight degrees.
0:37:13 > 0:37:17The sauces involved, we just keep them there down below now.
0:37:17 > 0:37:20OK, that's good. One of the things you find in premises
0:37:20 > 0:37:23is they'll have the mayonnaise sauces out on the side.
0:37:23 > 0:37:26They're classed as high risk, so they need to be refrigerated.
0:37:26 > 0:37:28They're all refrigerated out.
0:37:28 > 0:37:34Everything here is in place for a risk-free fish-and-chip supper.
0:37:34 > 0:37:38- Look how shiny the fryers are. - I know.- You can see straight...
0:37:40 > 0:37:46And Bob is certainly passionate about what he offers up.
0:37:46 > 0:37:484.95.
0:37:48 > 0:37:51The customers, when they come in here, feel warm, welcome.
0:37:51 > 0:37:54- Yeah.- And we look after them, and that's why...
0:37:54 > 0:38:00If you come on the night-time, it's like a night club!
0:38:00 > 0:38:02Thanks a lot, and keep the good work up.
0:38:04 > 0:38:07Everything seems to be running fine, and she's happy. I'm happy,
0:38:07 > 0:38:09and it makes everybody's job easier.
0:38:11 > 0:38:15That was massively improved over last time. He's really pulled his socks up.
0:38:15 > 0:38:17So, overall, well done!
0:38:19 > 0:38:22But before telling Bob whether he's battered his low rating,
0:38:22 > 0:38:26Laura needs to go away and crunch some numbers.
0:38:29 > 0:38:3250 miles away in Gainsborough, Lincolnshire,
0:38:32 > 0:38:35another small-town chippy is receiving a visit.
0:38:35 > 0:38:39Skipper's has had problems with a rat in the past,
0:38:39 > 0:38:42and now food fighters Richard Hutchinson and Jo Riddell
0:38:42 > 0:38:45are hunting for the unwelcome visitor.
0:38:45 > 0:38:48When did you last pull it out, Jay?
0:38:48 > 0:38:52Behind the freezer there's a suspicious black object,
0:38:52 > 0:38:55and this gives Richard the chance to show off a more unusual side
0:38:55 > 0:38:57to the food fighters' job.
0:38:59 > 0:39:01If I cut that in half...
0:39:05 > 0:39:09..that's quite crunchy, whereas rat droppings tend to be quite soft.
0:39:09 > 0:39:12Rat droppings also aren't hollow,
0:39:12 > 0:39:15so that's not a rat dropping.
0:39:15 > 0:39:19This is actually just a bread seed, but the search isn't over.
0:39:19 > 0:39:22This is where you're most likely to find it.
0:39:22 > 0:39:26In the little tracks down here there may be mouse droppings,
0:39:26 > 0:39:29and that's a good indication that there is a mouse problem.
0:39:31 > 0:39:34In this instance, um...no problem whatsoever.
0:39:34 > 0:39:36It's fine.
0:39:36 > 0:39:39So it's a rodent-free zone behind the fridge.
0:39:39 > 0:39:42Will the pests have penetrated the storeroom?
0:39:43 > 0:39:45- This was the worst room possible. - Right.
0:39:45 > 0:39:48There was evidence of a rat up there.
0:39:48 > 0:39:50Yeah. Right, OK.
0:39:50 > 0:39:53Rat droppings were found underneath all these units.
0:39:53 > 0:39:57Since then he's given it a really good clean out.
0:39:57 > 0:40:01No evidence at all. No evidence.
0:40:02 > 0:40:06Thankfully, unwelcome visitors have taken the hint and moved on.
0:40:06 > 0:40:08But there's one last check.
0:40:08 > 0:40:10Time to have a fish around the freezers,
0:40:10 > 0:40:13home to burgers, buns and cheese slices.
0:40:13 > 0:40:18Some of it feels quite soft. So obviously it's frozen products,
0:40:18 > 0:40:20but some of it does actually feel quite soft.
0:40:20 > 0:40:24So I'm going to check what temperature the freezer's working at.
0:40:24 > 0:40:27Is this freezer on? It's operating at minus two.
0:40:27 > 0:40:30It should be minus 18. It's quite soft, Richard,
0:40:30 > 0:40:32some of this product.
0:40:35 > 0:40:37Even below, look. That's gone.
0:40:39 > 0:40:43The freezer has been inadvertently turned off.
0:40:43 > 0:40:46So that could have been off from last night?
0:40:46 > 0:40:48- Last night, yeah. - That's really quite...
0:40:48 > 0:40:51I can chuck them away now.
0:40:51 > 0:40:54You've got things here that are absolutely...
0:40:54 > 0:40:57you know, thawed out, which should be frozen.
0:40:57 > 0:41:00So you're saying that you're going to...
0:41:00 > 0:41:03Anything that's substantially defrosted, we're going to chuck away.
0:41:05 > 0:41:08Mr Sandhu's offer to throw away all the defrosted food
0:41:08 > 0:41:11is actually a really good sign.
0:41:13 > 0:41:16It shows he takes food safety seriously,
0:41:16 > 0:41:18and is willing to work with the food fighters.
0:41:18 > 0:41:22This has been off for a while, really, I think.
0:41:22 > 0:41:26And here, look, we've got a beefburger stuck right on the side.
0:41:26 > 0:41:30But Jo and Richard want to be absolutely certain
0:41:30 > 0:41:35this food isn't served up, so decide to smother it with bleach.
0:41:35 > 0:41:39That means that food can't be used. It will stink of bleach now.
0:41:39 > 0:41:41It's not a great end to the inspection,
0:41:41 > 0:41:44but Jo and Richard are not downhearted.
0:41:44 > 0:41:47The chippy has packed off those pests
0:41:47 > 0:41:51and is trying hard, and that means a lot to our food fighters.
0:41:52 > 0:41:56It's not the best but it's certainly not the worst we've seen.
0:41:56 > 0:41:58It's sort of in the middle,
0:41:58 > 0:42:01but because the business owner wants to work with us,
0:42:01 > 0:42:04it is quite a good one, because you're 99 percent there.
0:42:04 > 0:42:07And Jo and Richard will keep helping Skippers
0:42:07 > 0:42:10to ensure it keeps heading in the right direction.
0:42:13 > 0:42:15How about our other chippy, Bobbo's?
0:42:17 > 0:42:19Bob was never happy with his low rating,
0:42:19 > 0:42:22and has been frying very hard to improve.
0:42:22 > 0:42:26Now Laura is back, and she has some good news.
0:42:26 > 0:42:29I'm very pleased to say you've been given a five!
0:42:29 > 0:42:32- Oh, thank you!- So well done. Fantastic! Credit where it's due.
0:42:32 > 0:42:35Very, very pleased. Thank you.
0:42:35 > 0:42:37THEY LAUGH Can I put that...
0:42:37 > 0:42:41Yeah, just where it can be seen. That's perfect.
0:42:41 > 0:42:45- Thank you very much. Cheers. - Thank you, Laura.- See you.
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0:42:59 > 0:42:59.