0:00:03 > 0:00:07We're a nation of food lovers, and today there's more choice than ever.
0:00:07 > 0:00:09Whether you're eating in or taking away,
0:00:09 > 0:00:13there'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.
0:00:48 > 0:00:4930, 35...
0:00:49 > 0:00:51From the ocean to the ovens,
0:00:51 > 0:00:54we follow the food fighters looking after our fish.
0:00:54 > 0:00:57People will be very concerned about the tar on the walls.
0:00:57 > 0:01:03- That's 100 years of tar. We've never cleaned the walls.- No.
0:01:04 > 0:01:07Is this food fighter about to get ratty?
0:01:07 > 0:01:12If you've got an open drain, old Roland will come popping out of it.
0:01:13 > 0:01:16And on the front line with the combat chefs.
0:01:16 > 0:01:20- Talk me through this oven, Wayne! - The oven is a bin.
0:01:28 > 0:01:30Our love affair with Oriental food is not a new one.
0:01:30 > 0:01:34The country's first Chinese restaurant opened over a century ago in London.
0:01:34 > 0:01:38From small beginnings there are now restaurants and takeaways near all of us.
0:01:39 > 0:01:44But just who's checking our favourite meals are safe to eat?
0:01:44 > 0:01:48We've been following environmental health officers around the country
0:01:48 > 0:01:53and today two of them are inspecting Chinese food.
0:02:02 > 0:02:04Chinatown in London's West End.
0:02:04 > 0:02:09It's been the heart of the capital's Chinese community for 50 years.
0:02:09 > 0:02:12Today, tourists and locals flock to the area,
0:02:12 > 0:02:16sampling dishes from Mongolia to Hong Kong.
0:02:19 > 0:02:22It's also food inspector Sarah Quinn's stomping ground
0:02:22 > 0:02:24and today she's at Fu Zhou.
0:02:26 > 0:02:30Hello, my name's Sarah. I've just come down from Environmental Health.
0:02:30 > 0:02:34The customers at Fu Zhou enjoy their meal upstairs
0:02:34 > 0:02:36but the kitchens here are down below.
0:02:36 > 0:02:38First on Sarah's list is the food.
0:02:43 > 0:02:46But knowing what's being cooked is a little tricky.
0:02:46 > 0:02:50- She calls on duty manager Frances to help out.- What are these?
0:02:50 > 0:02:53- This is sweet potato paste.- OK.
0:02:53 > 0:02:59You have to steam the sweet potato first and then mash it
0:02:59 > 0:03:01and mix with some noodles...
0:03:01 > 0:03:07- Yeah.- Boil the noodle and mash it with some potato and flour. - Yeah.- Right?
0:03:07 > 0:03:12- To cook these - just in the wok? - At the moment they are boiling it.
0:03:12 > 0:03:15- OK. They boil it in the wok? - 15 to 20 minutes.
0:03:17 > 0:03:20The cooking is top notch here.
0:03:20 > 0:03:25In fact, a plus side of Chinese cooking is the use of very high temperatures,
0:03:25 > 0:03:28perfect for killing those food poisoning nasties.
0:03:30 > 0:03:33A lot of this food is imported, so their labelling is in Chinese.
0:03:33 > 0:03:36Sarah needs to know they're all safe.
0:03:39 > 0:03:41I've got some octopus down here.
0:03:41 > 0:03:43I'm making sure it's come from a premises
0:03:43 > 0:03:46and a country that we would accept.
0:03:46 > 0:03:48It's imported by a British company.
0:03:48 > 0:03:51It's got an EU number, which would be the approval number,
0:03:51 > 0:03:53so the octopus is fine to be served.
0:03:57 > 0:04:01Sarah noses around noodles from Korea and oysters from China.
0:04:01 > 0:04:04We're fine, we've got EU approval number.
0:04:04 > 0:04:07It's been checked and we're good.
0:04:08 > 0:04:12These labels tell Sarah that a whole load of checks have already
0:04:12 > 0:04:15been carried out to make sure the food is fit to eat.
0:04:17 > 0:04:21Now Sarah must carry out these checks herself.
0:04:21 > 0:04:24The last time I was here there was a large fish ball-making machine
0:04:24 > 0:04:29and they were talking about preparing all the fish balls and selling it on to other businesses.
0:04:29 > 0:04:33It's a process that would require more strict procedures in place.
0:04:33 > 0:04:37I want to make sure what they're doing with the fish balls,
0:04:37 > 0:04:41I want to see how they're making their fish balls and where they're selling it to.
0:04:41 > 0:04:45The balls are handmade in this kitchen and then popped into a pack.
0:04:45 > 0:04:50Important information like shelf life could get lost in translation,
0:04:50 > 0:04:53so it's important they're labelled properly.
0:04:53 > 0:04:57So, how do you do the packaging? Where's your machine for...?
0:04:57 > 0:05:01The last time Sarah was here, she gave tips on how to pack up the product.
0:05:01 > 0:05:04Will her advice have been taken?
0:05:07 > 0:05:11So, they've put the fish balls that were made here by hand,
0:05:11 > 0:05:15put them into the bag and then the bag's been sealed.
0:05:15 > 0:05:18The guy has got clean gloves on his hands,
0:05:18 > 0:05:21so we're not worried about any cross-contamination issues.
0:05:21 > 0:05:24It gives the consumer the information that they need.
0:05:24 > 0:05:27It tells them how to prepare the food, what to do with it.
0:05:27 > 0:05:31There's a clear warning here saying it's not ready to eat.
0:05:31 > 0:05:33The food must be cooked before consumption.
0:05:33 > 0:05:35If those details weren't on the packaging,
0:05:35 > 0:05:39weren't on the labelling, consumers would be misled, misguided.
0:05:39 > 0:05:41All the information is there for them.
0:05:41 > 0:05:44I'm really pleased with the work that they've done.
0:05:45 > 0:05:51This restaurant in London's Chinatown seems to have taken on board food fighter advice.
0:05:53 > 0:05:57But throughout Britain there are thousands more Chinese restaurants
0:05:57 > 0:05:59and takeaways needing to be inspected.
0:06:04 > 0:06:08The Dragon Bowl in suburban Oxford.
0:06:09 > 0:06:11Lying in a converted house on a busy road,
0:06:11 > 0:06:15it serves wok-fried Chinese classics.
0:06:15 > 0:06:16How are you doing?
0:06:16 > 0:06:21Checking they're making meals safely is Richard Kuziara.
0:06:23 > 0:06:26The main thing that goes wrong bacteriologically,
0:06:26 > 0:06:31or that can go wrong, is the rice if that's mishandled.
0:06:31 > 0:06:35Bacteria loves rice, especially when it's left in the temperature danger zone,
0:06:35 > 0:06:39which is between 8 and 63 degrees.
0:06:39 > 0:06:42These bacteria produce poisonous toxins
0:06:42 > 0:06:45and no amount of cooking will ever get rid of them.
0:06:48 > 0:06:52Now there's a simple way of stopping that bacteria taking hold.
0:06:52 > 0:06:53Right, OK.
0:06:53 > 0:06:56A rice cooker, and Dragon Bowl has one.
0:06:56 > 0:06:59The rice cookers are good because you can preset the temperature
0:06:59 > 0:07:01and then once the rice is cooked you can keep it hot.
0:07:01 > 0:07:04Instead of it cooling down and you having to reheat it,
0:07:04 > 0:07:07you've got it sitting there at the right temperature.
0:07:09 > 0:07:11Bacteria hate the cold,
0:07:11 > 0:07:14so a working fridge is a must-have in any kitchen.
0:07:14 > 0:07:17The temperatures are good.
0:07:17 > 0:07:20It's good that everything's in containers on the whole.
0:07:20 > 0:07:24It's good that things are wrapped up.
0:07:24 > 0:07:27It's looking pretty good, to be honest.
0:07:27 > 0:07:30Your hand contact surfaces are pretty clean.
0:07:30 > 0:07:34There's still one big issue to resolve here.
0:07:34 > 0:07:37This takeaway used to be home to a family of rodents
0:07:37 > 0:07:40and Richard wants to see if the rats have done a runner.
0:07:43 > 0:07:46We can see real evidence of rats running around this corner here.
0:07:46 > 0:07:49That pipe's filthy.
0:07:49 > 0:07:51What I'm seeing here is lots of smear marks.
0:07:51 > 0:07:54Rodents have definitely been here at some stage.
0:07:54 > 0:07:57I need to establish whether they're still here.
0:07:59 > 0:08:03This Chinese check-up has suddenly become a lot more serious.
0:08:08 > 0:08:13This has been a rat motorway. You see where they've chewed it all?
0:08:13 > 0:08:16How the food fighters protect our forces.
0:08:16 > 0:08:19If 100 people go down with diarrhoea and vomiting or food poisoning
0:08:19 > 0:08:22you've wiped out quite a big location.
0:08:28 > 0:08:30Now, I love cooking with fish
0:08:30 > 0:08:33and sea bass like this is my absolute favourite,
0:08:33 > 0:08:37but how can we be sure what we see on our fishmonger's counter is safe to eat?
0:08:37 > 0:08:40From the docks to the dinner plates the food fighters
0:08:40 > 0:08:42have been out in force and we've been with them.
0:08:46 > 0:08:52Grimsby, the undisputed centre of the UK fish industry.
0:08:52 > 0:08:56Every year, around 18,000 tonnes comes through here.
0:08:56 > 0:08:59SHOUTING AND CHATTER
0:08:59 > 0:09:03When you buy your haddock or hake, the chances are pretty good
0:09:03 > 0:09:06that it's been through Grimsby fish market...
0:09:08 > 0:09:12..and that this man has had something to do with it.
0:09:12 > 0:09:18My name's Chris Melville. It's my job to make sure that food coming into the port is safe to eat.
0:09:18 > 0:09:20CHATTER
0:09:22 > 0:09:25It's five o'clock in the morning.
0:09:25 > 0:09:29While most of us are still fast asleep, the buying and bidding
0:09:29 > 0:09:32at one of Europe's largest fish markets is in full swing.
0:09:34 > 0:09:36Chris is here to check it's all fit to eat.
0:09:38 > 0:09:41It's frenetic and frantic and a lot of arguing and shouting.
0:09:41 > 0:09:45It happens every single day so it's perfectly normal for these people.
0:09:50 > 0:09:53Chris is Grimsby's Principal Port Health Officer.
0:09:56 > 0:10:00And as the merchants do battle, he casts his eye over the goods.
0:10:02 > 0:10:07He's checking that nothing here is going to leave people feeling green about the gills.
0:10:08 > 0:10:11First up, a crate full of cod.
0:10:11 > 0:10:14The fundamental purpose is to ensure it's fit for human consumption.
0:10:14 > 0:10:16That's our critical reason for being here.
0:10:16 > 0:10:21The first thing that strikes you is the general appearance.
0:10:21 > 0:10:23They're bright, they're colourful.
0:10:23 > 0:10:26If you look at the eyes, you can see they're clear and bright,
0:10:26 > 0:10:28they're convex.
0:10:28 > 0:10:31A nice shine to them. Nice intense colour.
0:10:31 > 0:10:34Firm flesh, and then the gills...
0:10:34 > 0:10:37As you can see, the gills are bright and pink and clean.
0:10:37 > 0:10:42People tend to say fish don't smell. That's not strictly true. Fish smell...
0:10:42 > 0:10:44of fish.
0:10:44 > 0:10:47But it's whether it's a pleasant, acceptable fishy smell
0:10:47 > 0:10:50or whether it's a unpleasant stale smell.
0:10:50 > 0:10:54Adding all those together - good eyes, good colour, good shine,
0:10:54 > 0:10:56good gills - those are nice fish.
0:10:57 > 0:11:01And Chris is certainly no fish out of water when it comes to this market.
0:11:01 > 0:11:03Whatever the type, he's across it.
0:11:05 > 0:11:08I see we've got some very small plaice.
0:11:08 > 0:11:10Again, the same principles apply.
0:11:10 > 0:11:13First sight, nice and bright and colourful.
0:11:13 > 0:11:16Very firm. We hold them out - it's rigid.
0:11:16 > 0:11:20The older, the softer - it would be hanging down.
0:11:20 > 0:11:24Again, the visible blood - it's intensely red.
0:11:24 > 0:11:26So, again, a nice, fresh fish, in ice.
0:11:26 > 0:11:30And there's one key thing we should all remember when it comes to fish.
0:11:32 > 0:11:37It's critical that the fish are iced when they're caught, on board the vessel,
0:11:37 > 0:11:39when they're transported to the market,
0:11:39 > 0:11:43when they're being processed by the processor, when he's packed them,
0:11:43 > 0:11:47when they're being retailed, and ideally, when they're in the home, if possible.
0:11:47 > 0:11:49Kept in ice massively extends the shelf life.
0:11:49 > 0:11:53At any time if they're left out of ice, they will deteriorate much more quickly.
0:11:56 > 0:12:00Someone who's impressed by this morning's haul is David Atkinson.
0:12:01 > 0:12:06He's bought two tonnes of haddock for his family-run smokehouse.
0:12:06 > 0:12:08We've got 16 traditional smokehouses.
0:12:08 > 0:12:11This fish will go back and they'll start filleting it
0:12:11 > 0:12:15and then there's a set process with smoking fish.
0:12:15 > 0:12:17It smokes through the night
0:12:17 > 0:12:20and then it could go anywhere in the country.
0:12:20 > 0:12:24But before his fish can go anywhere, Chris will be calling to see David
0:12:24 > 0:12:27to make sure this kind of smoking will not damage our health.
0:12:36 > 0:12:39Can these traditional methods keep up with modern-day safety?
0:12:41 > 0:12:46- We've never cleaned the walls.- No. - Not in the 37 years I've been here.
0:12:51 > 0:12:55We've just seen there are people safeguarding the fish we eat and buy.
0:12:55 > 0:12:58Checks are made at every point of the journey, from our seas to our shops
0:12:58 > 0:13:01and it's just as well, because every once in a while
0:13:01 > 0:13:06the food fighters find companies that could be putting our health at serious risk.
0:13:12 > 0:13:182008, and these are the images that greeted environmental health officer Jo Ridell
0:13:18 > 0:13:20when she visited Allan Rich Seafoods in Lincolnshire.
0:13:20 > 0:13:26A warehouse stacked floor to ceiling with containers of decaying fish.
0:13:26 > 0:13:31It was the worst premises I've ever inspected in the 18 years that I've been doing hygiene inspections.
0:13:31 > 0:13:33The fish was covered in maggots
0:13:33 > 0:13:37and some food had been eaten by rats.
0:13:37 > 0:13:40Rats, when they walk about, can urinate constantly.
0:13:40 > 0:13:43Therefore they had access to all areas of the food business,
0:13:43 > 0:13:46so they could urinate across the whole premises.
0:13:46 > 0:13:51What made this case worse was that some of the fish was being sold to the general public.
0:13:51 > 0:13:57Because there was the imminent risk, I recognised I had to close that premises straightaway.
0:14:00 > 0:14:02Joanna and her team gave the owner the chance to clean up
0:14:02 > 0:14:07and destroy the rotten fish, but he did nothing.
0:14:07 > 0:14:11It's our role to ensure that food is safe for the public to eat.
0:14:11 > 0:14:16We'd prefer to work with businesses. We want a prosperous, thriving business community.
0:14:16 > 0:14:21But on occasion, if we feel there's an imminent risk to public health, we have to take action.
0:14:21 > 0:14:23Joanna obtained a court order,
0:14:23 > 0:14:27allowing her to destroy 200 tonnes of contaminated fish.
0:14:27 > 0:14:29Over the course of three days,
0:14:29 > 0:14:33food that could have been sold to supermarkets and restaurants was incinerated
0:14:33 > 0:14:36at an estimated value of £120,000.
0:14:36 > 0:14:41It was one of the UK's largest ever food seizures.
0:14:41 > 0:14:43The owner was not happy with the investigation.
0:14:43 > 0:14:45He believed that the fish was fine,
0:14:45 > 0:14:49that there was nothing wrong with it and it was fine for people to eat.
0:14:50 > 0:14:56In October 2008, the company boss, Roland Saldanha, appeared at Lincoln Crown Court.
0:14:56 > 0:15:00He was found guilty of breaches of food hygiene regulations
0:15:00 > 0:15:02and given a suspended eight week sentence.
0:15:05 > 0:15:09The firm was fined £10,000, plus £30,000 costs.
0:15:11 > 0:15:16For the food fighters, this case showed that putting us at risk will not be tolerated.
0:15:20 > 0:15:23..Using their loaf to protect this staple food.
0:15:26 > 0:15:29We're not prepared to take any chances whatsoever.
0:15:36 > 0:15:38They say an army marches on its stomach,
0:15:38 > 0:15:43so making sure our troops are fed well and safely is a major task.
0:15:43 > 0:15:47Today I'm at Perham Down in Tidworth to meet the food fighters from the front line.
0:15:51 > 0:15:57There are more than 200,000 men and women currently serving in the British armed forces.
0:16:01 > 0:16:05The 2,000 trained chefs among them certainly have their work cut out.
0:16:10 > 0:16:12From home barracks to far flung outposts around the world,
0:16:12 > 0:16:16their job is to keep our troops well-fed and healthy.
0:16:20 > 0:16:23And this is the man who's in command.
0:16:23 > 0:16:25I'm Major Harry Lomas and it's my job to make sure
0:16:25 > 0:16:29that our troops don't go down with food poisoning.
0:16:29 > 0:16:30..green Thai curry...
0:16:30 > 0:16:34Major Harry Lomas is the food fighter protecting our soldiers.
0:16:34 > 0:16:38Today, along with two Army chefs,
0:16:38 > 0:16:42Major Lomas in the middle of a very important mission.
0:16:42 > 0:16:47- Major Lomas.- How's it going, all right?- Nice to see you. What's going on?
0:16:47 > 0:16:53This is the 24-hour ration pack, which we give to the soldiers in the front line.
0:16:53 > 0:16:57'These ration packs are about to be sent out to our troops in Afghanistan.'
0:17:01 > 0:17:06Our troops need a whopping 4,000 calories inside them every day
0:17:06 > 0:17:10so these ration packs have been developed with military precision
0:17:10 > 0:17:14and boy, these packs are certainly made to last.
0:17:14 > 0:17:18This is brand new. This is the 12-hour operational patrol pack.
0:17:18 > 0:17:22It's what we give to the infantry, the soldiers on the front line.
0:17:22 > 0:17:24We've got some energy sachet drinks.
0:17:24 > 0:17:29'Now I'm going get to road test a brand-new food with an incredible shelf life.
0:17:32 > 0:17:36One of the good bits in here is a sandwich - two-year sandwich.
0:17:36 > 0:17:42- This one's honey barbecued beef. - How can a sandwich last for two years? That's incredible.
0:17:42 > 0:17:47Well, the secret is all in the make-up of the sandwich itself and the retort packaging.
0:17:47 > 0:17:51'Preservatives make the sandwich stay fresher for much longer
0:17:51 > 0:17:55'but it's the lightweight retort pouch that is the real food fighter here.
0:17:57 > 0:18:01'Developed by the US Army, it's made up of four separate layers
0:18:01 > 0:18:05'that prevent any unwanted invasion by nasty bacteria.'
0:18:05 > 0:18:09This is something quite unique that they've done for the forces.
0:18:09 > 0:18:13- It looks like a sandwich.- It does. - It's everything you imagine it to be.
0:18:15 > 0:18:20- It works.- It completely works. This is such an advancement.
0:18:20 > 0:18:22You know, I'm stunned by this, really, really am.
0:18:22 > 0:18:25But there's not a massive amount of variety.
0:18:25 > 0:18:28I suppose these are soldier-orientated rather than chef-orientated.
0:18:28 > 0:18:33What really is the big area we're involved in is a ten-man ration pack.
0:18:33 > 0:18:37'It's the food in these packs that the Army chefs use to make a meal.
0:18:38 > 0:18:41'From canned food such as baked beans,
0:18:41 > 0:18:44'dried products such as powdered egg and sauces
0:18:44 > 0:18:48'to minced beef perfectly preserved in the super-hygienic retort pouches.
0:18:50 > 0:18:54'But it's the conditions these military master chefs have to cook in
0:18:54 > 0:18:57'that's a world away from what I'm used to.'
0:18:57 > 0:19:00What's the worst-case scenario the guys would have to utilise this stuff?
0:19:00 > 0:19:03On active service now out in Afghanistan,
0:19:03 > 0:19:06some of our forward locations are really grotty.
0:19:06 > 0:19:11They're knocked together, the walls are sort of lean-tos
0:19:11 > 0:19:14and various things, and the sandstorms, the weather,
0:19:14 > 0:19:19the mosquitoes, it's really grim in some of the forward locations
0:19:19 > 0:19:22and that's the worst areas we're dealing with.
0:19:22 > 0:19:26From a food hygiene point of view, that must pose immense problems.
0:19:26 > 0:19:32Without a shadow of a doubt, the guys working their hardest to try and implement it, keep it up.
0:19:32 > 0:19:36If you're dealing with a big group of people, where we're feeding 100 people,
0:19:36 > 0:19:40and if 100 people go down with diarrhoea and vomiting or food poisoning,
0:19:40 > 0:19:42you've wiped out quite a big location.
0:19:42 > 0:19:46It amazes me that under the circumstances you often have to work
0:19:46 > 0:19:49that that still has absolute, utter predominance.
0:19:49 > 0:19:51Further forward we're going,
0:19:51 > 0:19:56we don't have nice stainless-steel kitchens and all the facilities
0:19:56 > 0:20:01but that doesn't mean to say we don't deal with and use food safety rules and regulations.
0:20:01 > 0:20:04We still do temperature checking, we still do hand washing,
0:20:04 > 0:20:07cleaning, sanitising, making sure the pots and the pans
0:20:07 > 0:20:09and the food is served at the very best.
0:20:09 > 0:20:13Just because we're in the field doesn't mean we let those standards go.
0:20:14 > 0:20:18'Forget your shouty chefs getting stressed about soggy souffles.
0:20:18 > 0:20:22'These guys know what cooking under pressure really means.'
0:20:22 > 0:20:28A little bit of milk powder, flour, pickled onions, bacon.
0:20:28 > 0:20:32- Nice. Cheese?- Yes, cheese. Salt and pepper.
0:20:32 > 0:20:37'Despite cooking in a warzone, combat chefs are always coming up with new menus.
0:20:37 > 0:20:41'Private Tunnicliffe is going to give me a lesson in military meals.'
0:20:41 > 0:20:43- That it?- Yeah.
0:20:43 > 0:20:46'We're going to rustle up a quiche Lorraine.'
0:20:48 > 0:20:52- OK, so what are we going to do? - We're going to make a pastry.
0:20:52 > 0:20:55- The flour and the margarine first. - 'This is a first for me -
0:20:55 > 0:21:00'marging a tin and flour in this special bag.
0:21:00 > 0:21:03'It's all helping to keep germs out and freshness in.'
0:21:03 > 0:21:06The flour's excellent for bread rolls, et cetera.
0:21:06 > 0:21:10In a situation like this,
0:21:10 > 0:21:14as soon as you start off working, then I assume that
0:21:14 > 0:21:18because health and safety is so massively important all the time,
0:21:18 > 0:21:24- that has to kick in almost before you decide what you're going to cook.- From the get-go, basically.
0:21:24 > 0:21:27Health and safety in the field's a major aspect,
0:21:27 > 0:21:31from the boys washing their hands, that's a big point for us,
0:21:31 > 0:21:35for us cleaning up after ourselves so we don't attract rodents.
0:21:35 > 0:21:40'Like the margarine, the cheese and bacon have been processed, then stored in tins.'
0:21:40 > 0:21:46- The boys like it. - 'Like our beans and soup, this means they don't need a fridge.'
0:21:48 > 0:21:51This dried egg is really intriguing.
0:21:51 > 0:21:54'Powdered egg is brilliant for ration packs.'
0:21:54 > 0:21:58One packet of powdered egg is equivalent to 20 eggs.
0:21:58 > 0:22:00'It's lighter than fresh eggs
0:22:00 > 0:22:04'and has been pasteurised, so it's extremely safe.'
0:22:04 > 0:22:07Add some water to it, first of all.
0:22:08 > 0:22:09Knock it into like a paste.
0:22:11 > 0:22:15'It can also be stored at room temperature for up to five years.'
0:22:15 > 0:22:18- That's a great product, isn't it?- Very good.
0:22:18 > 0:22:21- We're just going to add this.- Yeah.
0:22:21 > 0:22:24'With the quiche made, now time to cook it.
0:22:24 > 0:22:27'But of course, you don't have range cookers on the battlefield.
0:22:27 > 0:22:30'So the British Army has come up with a unique invention.'
0:22:30 > 0:22:34This oven, this is incredible. 'And this is it.
0:22:35 > 0:22:40'It's called improvised cooking and was first used in the Falklands.'
0:22:41 > 0:22:45- Talk me through this oven. - The oven is a bin.
0:22:45 > 0:22:48Dig a pit, fill it full of wood, or burning materials, light it,
0:22:48 > 0:22:51which produces the heat in the oven, and away we go.
0:22:51 > 0:22:56How do you know, with the bin, there isn't anything in there that would contaminate the food?
0:22:56 > 0:23:00You do a visual check. Then you'd burn the bin out for a few hours
0:23:00 > 0:23:04by lighting a fire underneath it, and then the heating inside of it builds up,
0:23:04 > 0:23:06burns away and gets rid of all the bacteria.
0:23:06 > 0:23:09So before you use it, what, a couple of hours?
0:23:09 > 0:23:13- Yes, two to four hours to burn it out.- Incredible. Let's stick it in.
0:23:13 > 0:23:16- Pop it in.- Brilliant.
0:23:18 > 0:23:23- Brilliant.- And we just leave it for half an hour to 45 minutes.- Perfect.
0:23:23 > 0:23:26Of course, as a soldier in the British Army,
0:23:26 > 0:23:30you'd expect him to be prepared, so here's one he made earlier.
0:23:30 > 0:23:34- I've got to taste it.- Well done. - Cut us a slab, fella.
0:23:35 > 0:23:38Wow, that's an army-sized portion!
0:23:39 > 0:23:41The texture's great.
0:23:43 > 0:23:45Powdered egg's good, pastry looks good.
0:23:50 > 0:23:55I am genuinely stunned by that. The texture's superb.
0:23:55 > 0:23:59I'll be honest with you, I imagined it would taste very smoky,
0:23:59 > 0:24:03it would be burnt in places and the texture would be very scrambled in the middle,
0:24:03 > 0:24:06but that is an absolutely brilliant quiche.
0:24:06 > 0:24:07Wonder what's for dessert.
0:24:10 > 0:24:14Later, confusion over cleaning at the Chinatown restaurant.
0:24:14 > 0:24:19It looks like antibacterial spray but it's for getting rid of limescale in your shower.
0:24:23 > 0:24:26From time to time we all have to watch what we eat,
0:24:26 > 0:24:29but if you suffer from coeliac's disease, intolerance to gluten,
0:24:29 > 0:24:33then eating the wrong foods can have dire consequences.
0:24:33 > 0:24:36Thankfully, some companies are going to extreme lengths
0:24:36 > 0:24:40to ensure their safety systems are the best thing since sliced bread.
0:24:45 > 0:24:51This Barnsley bakery bakes over 800,000 cakes, bread and scones every week.
0:24:51 > 0:24:56Bagged and boxed, they're shipped out to shops and cafes all over the country.
0:24:56 > 0:25:00And this is the man who ensures everything baked is safe for us to eat.
0:25:02 > 0:25:04My name's Michael Taylor.
0:25:04 > 0:25:09It's my job to ensure the highest quality food safety standards are maintained.
0:25:12 > 0:25:15We're not prepared to take any chances whatsoever with production.
0:25:15 > 0:25:18It's not in our job description.
0:25:21 > 0:25:24But this factory has an added complication.
0:25:24 > 0:25:27It supplies gluten-free too.
0:25:30 > 0:25:33Gluten is found in staple foods throughout the world.
0:25:33 > 0:25:38Anything made from wheat, rye or barley will contain it.
0:25:38 > 0:25:43For coeliacs, this damages their gut and must be avoided at all costs.
0:25:46 > 0:25:48There is a lot at stake here
0:25:48 > 0:25:53because they make normal and gluten-free in the same factory.
0:25:53 > 0:25:56They must keep those areas separate to avoid flour particles
0:25:56 > 0:25:59contaminating the gluten-free side.
0:25:59 > 0:26:02Colour-coding everything that is used is the key.
0:26:02 > 0:26:06If you're not wearing a red hat, you've no business in the gluten-free area.
0:26:08 > 0:26:12We must not have any gluten contamination in this department whatsoever.
0:26:12 > 0:26:14And that's how seriously we take it.
0:26:16 > 0:26:21In a matter of hours, the 1,500 rolls that they bake here every day will be on our shelves.
0:26:21 > 0:26:24So just how do the team know that they're safe,
0:26:24 > 0:26:28not just for coeliacs, but for the rest of us too?
0:26:29 > 0:26:31Enter another food fighter.
0:26:31 > 0:26:34Dr Sedlak is a food scientist who keeps a beady eye
0:26:34 > 0:26:37on the whole process.
0:26:37 > 0:26:43He marches round the factory floor to ensure everything is in shipshape.
0:26:43 > 0:26:46Nothing escapes the dough doctor.
0:26:46 > 0:26:50The temperature of the product should be below 27 before they start packaging.
0:26:50 > 0:26:55It's incredible to see how many checks our simple loaves need.
0:26:57 > 0:27:00And it is not just the food that comes under his scrutiny.
0:27:00 > 0:27:02It's the staff too.
0:27:03 > 0:27:07He conducts spot checks on workers every week
0:27:07 > 0:27:11to ensure their hands are clean and free from bacteria.
0:27:11 > 0:27:14- May I test your hand, please? - Yes, you can.
0:27:14 > 0:27:15Tickly!
0:27:15 > 0:27:20Dr Sedlak also checks that the gluten-free bread is what it says it is.
0:27:21 > 0:27:25He uses a pregnancy-style test on a pot full of crumbs.
0:27:27 > 0:27:31If his test detects levels any higher than 20 parts per million
0:27:31 > 0:27:35then the products don't qualify as gluten-free and would need to be binned.
0:27:37 > 0:27:42If we got a positive test result, checking the samples,
0:27:42 > 0:27:46of course we need to stop the whole production, keep it back
0:27:46 > 0:27:49and check why we have got the result and investigate it.
0:27:51 > 0:27:55I can see that it is quite clear, strong line
0:27:55 > 0:28:00on 0 and C, which means the test was valid.
0:28:00 > 0:28:04And there is not any line on the T,
0:28:04 > 0:28:09which says there is not any presence of gluten in the product, so I'm quite happy with it.
0:28:11 > 0:28:14The staff are trained, the systems are in place
0:28:14 > 0:28:20and there are dozens of checks every day to make absolutely certain the product is safe.
0:28:20 > 0:28:21But you can never be too careful
0:28:21 > 0:28:25and there is always room for outside scrutiny.
0:28:25 > 0:28:27My name is Catherine Riley.
0:28:27 > 0:28:31It's my job to audit food safety standards at the bakery.
0:28:32 > 0:28:36Catherine is at the bakery as another pair of eyes
0:28:36 > 0:28:39to make sure staff here are not overlooking anything.
0:28:39 > 0:28:45The consumer is demanding more now and they want to ensure that their food is safe.
0:28:45 > 0:28:49More people think they might be sensitive to allergens,
0:28:49 > 0:28:52so they want to be sure they're eating safe food.
0:28:52 > 0:28:57So the more controls we can have in place, the better, really.
0:29:02 > 0:29:05Catherine wants to know exactly what goes into the loaves...
0:29:05 > 0:29:10Can I just take the names down of a couple of your gluten-free raw materials?
0:29:10 > 0:29:14..see that the staff know their jobs inside out...
0:29:14 > 0:29:16Why is it important to check the temperature?
0:29:16 > 0:29:19Can I ask some questions about what you're doing?
0:29:19 > 0:29:23- What's your maximum temperature? - Can't go above 27.
0:29:23 > 0:29:29What would you do if you had a problem, if this wasn't working or if one of your gas checks was incorrect?
0:29:29 > 0:29:32Well, I would tell my manager.
0:29:32 > 0:29:35..and be satisfied that everything is done by the book.
0:29:35 > 0:29:37I've been very pleased with everything
0:29:37 > 0:29:39I've seen in the bakery today.
0:29:39 > 0:29:43They've got some great procedures in place and I've seen evidence
0:29:43 > 0:29:46that they carry out all the controls that they should.
0:29:47 > 0:29:52When it comes to making safe bread, it seems this bakery is rising to the challenge.
0:29:52 > 0:29:55And whether you eat regular or gluten-free,
0:29:55 > 0:29:59you now know exactly which way your bread is buttered.
0:30:05 > 0:30:10Fried rice, chow mein, chop suey - the choice of Chinese meals is endless.
0:30:10 > 0:30:12But if you're one of the millions who regularly eat this food,
0:30:12 > 0:30:15how do know it's not going to give you tummy trouble?
0:30:15 > 0:30:21We've been on the road with two health inspectors fighting to protect this fast food favourite.
0:30:25 > 0:30:28The Dragon Bowl is a typical looking suburban takeaway.
0:30:30 > 0:30:33Initially, inspector Richard Kuziara was happy.
0:30:34 > 0:30:38But now he fears an old rodent problem could have returned.
0:30:38 > 0:30:39One, two, three.
0:30:42 > 0:30:47And if the rats are back, the outlook for this restaurant would not be good.
0:30:50 > 0:30:52So...
0:30:52 > 0:30:55we can see the smear marks.
0:30:55 > 0:30:58You can see they have been scrambling so much here.
0:30:58 > 0:31:00they've polished it clean on the top.
0:31:00 > 0:31:03You can see where their little paws have been going.
0:31:03 > 0:31:05This has been a rat motorway.
0:31:05 > 0:31:09Let's have a look. See where they've chewed it all?
0:31:11 > 0:31:15As it is, I am concerned that this needs making good.
0:31:15 > 0:31:21They've obviously got in this way in the past - we need to stop them getting in this way again.
0:31:22 > 0:31:24Richard is not impressed.
0:31:24 > 0:31:26Rats carry diseases such as listeria,
0:31:26 > 0:31:29E. coli and Weil's disease - all can prove fatal.
0:31:29 > 0:31:32And even if there are no fresh droppings,
0:31:32 > 0:31:36this mess really should have been cleaned.
0:31:36 > 0:31:38To make matters worse,
0:31:38 > 0:31:41this corner is highly vulnerable to a rodent return.
0:31:41 > 0:31:44And it's not the only weak point.
0:31:44 > 0:31:46That's open.
0:31:46 > 0:31:48What is that?
0:31:48 > 0:31:51It's got a carrier bag over it at the moment, but that's an open drain.
0:31:51 > 0:31:56- Oh, OK.- Yeah?- I don't know where that goes to, though.
0:31:56 > 0:31:59It goes to the drains.
0:31:59 > 0:32:01It goes to the sewers.
0:32:01 > 0:32:03So, if you've got an open drain,
0:32:03 > 0:32:07old Roland will come popping out of it, potentially.
0:32:07 > 0:32:09There's a carrier bag over it
0:32:09 > 0:32:11and the carrier bag has a tiny hole in it
0:32:11 > 0:32:14but not enough for a rat to get through.
0:32:14 > 0:32:16So, nothing has been through here lately.
0:32:16 > 0:32:20I think you're OK but you're really vulnerable.
0:32:21 > 0:32:26It seems Dragon Bowl has never employed any pest-control experts,
0:32:26 > 0:32:30essential in rat-proofing a restaurant
0:32:30 > 0:32:32and vital for one that has had problems in the past.
0:32:32 > 0:32:36If there's one fault with the drains anywhere,
0:32:36 > 0:32:40an open drain somewhere, they could all just be piling in underneath.
0:32:42 > 0:32:44This company is not doing enough to keep the rats out.
0:32:44 > 0:32:49Not only are there rodent doorways, but food for them to feast on.
0:32:50 > 0:32:56I'm concerned here that this could flare up again just overnight.
0:32:56 > 0:33:01There's so much food here that is not protected. There's gaping holes.
0:33:01 > 0:33:04They're not here, that's great, but it's a high risk premises.
0:33:08 > 0:33:12Now Richard has some vital words of advice for new supervisor Wayne.
0:33:12 > 0:33:19In terms of what is going on with the food, I can see it looks pretty fresh,
0:33:19 > 0:33:21but it's the building - the building terrifies me.
0:33:25 > 0:33:31The manager has not, as far as I can see, got a pest control contractor in.
0:33:31 > 0:33:34I've not got much confidence in him because of that reason.
0:33:34 > 0:33:36Richard's inspection is over
0:33:36 > 0:33:42but before he goes, he must leave the restaurant with a food hygiene score of between zero and five.
0:33:42 > 0:33:47A score of zero is given to places that are posing a serious risk to our health.
0:33:49 > 0:33:55- Because of those there, it has come out as no stars.- Oh, gosh.
0:33:55 > 0:33:59The good news is that you haven't got any rats in here,
0:33:59 > 0:34:02- therefore I'm not going to close you.- God!
0:34:02 > 0:34:03Yes, I know, it's not a great visit.
0:34:03 > 0:34:07- I'm sorry.- That's awful. Zero stars!
0:34:09 > 0:34:10Yeah.
0:34:13 > 0:34:15I don't enjoy taking stars off people.
0:34:15 > 0:34:19It is their livelihood - the star rating thing, people take it seriously.
0:34:19 > 0:34:22But at the end of the day, it is there for a purpose.
0:34:22 > 0:34:26The star rating is to allow members of the public to make an informed choice.
0:34:26 > 0:34:30Richard will be back in a few weeks' time
0:34:30 > 0:34:33to see if his words of warning have been taken seriously.
0:34:34 > 0:34:38Fu Zhou is a Chinese that's been working hard to keep these visitors out.
0:34:41 > 0:34:44Sarah Quinn is going to see if they've succeeded.
0:34:44 > 0:34:47It's actually quite clean, really.
0:34:47 > 0:34:51There's a little bit of debris, no signs of any pests in here.
0:34:51 > 0:34:54Structure wise, it could probably do with a little bit of looking at.
0:34:54 > 0:34:56Got a few missing tiles at the back.
0:34:56 > 0:34:59It's got quite a strong damp smell as well.
0:34:59 > 0:35:03But the problem with old pavement vaults is that
0:35:03 > 0:35:05you do get problems and lack of air circulation.
0:35:05 > 0:35:08They are not the ideal but within central London,
0:35:08 > 0:35:11the lack of space, they're left with very little option.
0:35:12 > 0:35:16The upside of a lack of space is there is only a small area to clean.
0:35:16 > 0:35:18The cleaning actually seems good.
0:35:18 > 0:35:22It's a small space and I would hope that it would be clean
0:35:22 > 0:35:25because it is quite important to keep on top of it in such a small area.
0:35:27 > 0:35:28Good.
0:35:28 > 0:35:33Though the cleaning regime is not without little hiccups.
0:35:33 > 0:35:36What do they use this one for?
0:35:36 > 0:35:40THEY SPEAK IN CHINESE
0:35:40 > 0:35:45A lack of English can be a problem to even the most diligent staff.
0:35:45 > 0:35:48- All here, all this.- No!
0:35:48 > 0:35:52They don't know English, I've got to and buy it for them.
0:35:52 > 0:35:56OK. Let's use something other than shower shine!
0:35:56 > 0:36:00I don't know why they've got this here, they've got the wrong thing.
0:36:00 > 0:36:03Yes, yes. It looks like anti-bacterial spray,
0:36:03 > 0:36:06but it's for getting rid of your lime scale in your shower.
0:36:06 > 0:36:10But this restaurant's issues are minor ones.
0:36:10 > 0:36:13They have taken on board all Sarah's advice
0:36:13 > 0:36:15and brought about real change.
0:36:15 > 0:36:19I'm not seeing any signs of pests, it's so much better than when I came last time.
0:36:19 > 0:36:22It's made a big difference what you're doing,
0:36:22 > 0:36:25blocking the holes, and you're taking the advice.
0:36:25 > 0:36:27It's cleaner, it's good.
0:36:28 > 0:36:32And all in all it's been a successful visit for Sarah.
0:36:32 > 0:36:35There's been such an improvement since last time.
0:36:35 > 0:36:38Practices have improved, the cleaning's a lot better
0:36:38 > 0:36:42and to be in such a central location in Chinatown
0:36:42 > 0:36:46and not have any signs of pests, it's a real credit to them.
0:36:52 > 0:36:55But what about her fellow food fighter, Richard?
0:36:55 > 0:37:00He's back to check if the Dragon Bowl has rat-proofed their kitchens.
0:37:02 > 0:37:08First on his list is that open drain, a doorway for any hungry rodent.
0:37:08 > 0:37:11Basic structural stuff to stop them coming in.
0:37:11 > 0:37:14Next, the hole in the wall.
0:37:14 > 0:37:17This is one of the areas you have sealed up?
0:37:17 > 0:37:18Great.
0:37:18 > 0:37:20One, two, three...
0:37:20 > 0:37:23And what about those floorboards?
0:37:23 > 0:37:25I'm happy with that, it's a good idea.
0:37:25 > 0:37:28They were previously no match for the rats' razor sharp gnashers.
0:37:28 > 0:37:32What he's done is got some big tin can and rolled it flat
0:37:32 > 0:37:34and nailed it over the hole they chewed.
0:37:34 > 0:37:37I've seen chew through doors this kind of thick in an evening.
0:37:37 > 0:37:40If they know there's food, they'll keep chewing,
0:37:40 > 0:37:45but metal, they're not going to get through metal.
0:37:45 > 0:37:47It's a brief inspection
0:37:47 > 0:37:52but immediately clear that there's certainly no rat in this kitchen.
0:37:52 > 0:37:53That's good.
0:37:54 > 0:37:58'He's taken it seriously which is what was really important.'
0:37:58 > 0:38:02On a personal level, it's really disappointing when you turn up
0:38:02 > 0:38:04and people ignore your letters.
0:38:04 > 0:38:07With the legal notice thing here, quite frankly,
0:38:07 > 0:38:10it's a lot of work to prosecute someone.
0:38:10 > 0:38:14I've got better things to do than take people to court. So, it's great.
0:38:16 > 0:38:19We've done lot of work for the past two or three months.
0:38:19 > 0:38:23If they think we're not up to standard, we've got to get up to standard.
0:38:23 > 0:38:27It's obviously for the benefit of the public, the people we serve and our customers.
0:38:27 > 0:38:32So, yet again, the food fighters have helped a business
0:38:32 > 0:38:36overcome some major issues and become a safer place to serve.
0:38:36 > 0:38:38Good. Cheers, Wayne.
0:38:44 > 0:38:48This is a piece of traditional smoked Grimsby haddock.
0:38:48 > 0:38:52Fish like this has been smoked in the same way for over 200 years.
0:38:52 > 0:38:56But just how do get the balance right between traditional cooking methods
0:38:56 > 0:38:58and modern safety standards?
0:38:58 > 0:39:03We've already seen the checks at the local fish market, but the scrutiny doesn't stop there.
0:39:08 > 0:39:12The Old Smokehouse in Grimsby smokes fish in its 16 active chimneys.
0:39:17 > 0:39:19From the moment fish comes out,
0:39:19 > 0:39:22boss David Atkinson knows the clock is ticking.
0:39:23 > 0:39:27Any foodstuff is deteriorating all the time.
0:39:27 > 0:39:31Anything organic is deteriorating all the time.
0:39:31 > 0:39:36So, subsequently, like this fish is going to be frozen.
0:39:36 > 0:39:41Once it's frozen you're looking at 18 months of shelf-life.
0:39:41 > 0:39:42You haven't a care in the world.
0:39:42 > 0:39:46But if something is chilled, and it's got a limited shelf-life,
0:39:46 > 0:39:49then temperature is everything.
0:39:49 > 0:39:52You've got to get the temperature down and you've got to store it
0:39:52 > 0:39:54and hold the temperature at a low temperature.
0:39:54 > 0:39:58Grimsby smoked fish has recently been awarded
0:39:58 > 0:40:02a Protected Geographical Indication by the EU.
0:40:02 > 0:40:04The same status that champagne has.
0:40:05 > 0:40:07But if he wants to keep this,
0:40:07 > 0:40:12David need to stick to time-honoured methods and meet modern and rigorous safety standards.
0:40:16 > 0:40:18Now, fresh from the markets...
0:40:18 > 0:40:20Hello, David, how are you doing?
0:40:20 > 0:40:23Food inspector Chris Melville is going to find out
0:40:23 > 0:40:26whether David is getting the balance just right.
0:40:27 > 0:40:30We know the quality of the fish
0:40:30 > 0:40:32because we saw David on the market buying the fish.
0:40:35 > 0:40:37- Right, Chris. Come on in. - Thank you, David.
0:40:37 > 0:40:41What Chris is here to check on is how the fish is smoked,
0:40:41 > 0:40:44that means stepping into the huge chimneys.
0:40:44 > 0:40:47The fish is hung above fires fuelled by sawdust for up to 16 hours
0:40:47 > 0:40:52and that's what gives our smoked haddock its distinctive flavour.
0:40:52 > 0:40:55The thing is people will be very, very concerned about
0:40:55 > 0:40:57this tar on the walls.
0:40:57 > 0:41:03That's 100 years of soot. We've never cleaned the walls.
0:41:03 > 0:41:08- No.- Not in the 37 years I've been here and I assume
0:41:08 > 0:41:10they were never cleaned before.
0:41:10 > 0:41:12The tar does help flavour the fish,
0:41:12 > 0:41:16but Chris does need to be reassured that the fish doesn't touch it.
0:41:19 > 0:41:24The tar's on the walls, cos obviously if there was tar on the fish you wouldn't be selling it.
0:41:24 > 0:41:26No, the product never touches the walls.
0:41:26 > 0:41:29- To climb the chimneys...- One hand dirty and one hand clean.- Right.
0:41:31 > 0:41:34The chimney climbers are well trained
0:41:34 > 0:41:36and the fish is being produced safely.
0:41:36 > 0:41:39Time to move next door.
0:41:45 > 0:41:48In this room, the fish is died the traditional colour
0:41:48 > 0:41:50that we see on our fish counters.
0:41:50 > 0:41:53Again, it's quite a nice room.
0:41:53 > 0:41:56It's pretty good in here but there's still some room for improvement.
0:41:58 > 0:42:03The ceiling is too low and you tip the product into the brine and it splashes.
0:42:03 > 0:42:07Very difficult to clean. Every day, sort of thing.
0:42:07 > 0:42:11But you could give it a more regular clean, couldn't you?
0:42:11 > 0:42:16And the dirty door curtains could also do with replacing.
0:42:16 > 0:42:20- Your door curtains look quite tired. - Yes, they are a bit tired, I agree.
0:42:22 > 0:42:26But apart from that, Chris is happy that nothing fishy is going on.
0:42:29 > 0:42:33So, really, very happy with what I've seen, what I expected.
0:42:33 > 0:42:36As you know, a certain amount of housekeeping, one or two repairs.
0:42:36 > 0:42:38- Good to see you again. - Thanks, David.
0:42:38 > 0:42:44This company is living proof that old-fashioned methods can keep up with safety standards.
0:42:58 > 0:43:01Subtitles by Red Bee Media Ltd
0:43:01 > 0:43:04E-mail subtitling@bbc.co.uk