Episode 5 Food Fighters

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

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

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

They're the food fighters.

'On today's programme, from the farm...'

-Come on, girls.

-'..to a Yorkshire pudding factory.

'We follow the food fighters protecting our humble egg.'

What's the final safety check that we have to do?

We would reject this type. This is the carbon from the trays.

'Open for business, but is it ready to serve?'

This place needs sorting out. You know that.

'And can these junior food fighters teach us about safety in the kitchen?'

If I don't wash my hands, then all the germs might go into the food

and it might give other people belly ache.

In Britain, the catering industry is worth £40 billion a year.

It's no surprise restaurants and takeaways are opening all the time to get a slice of that pie.

But who's checking those new businesses are fit to serve us?

'On the front line of food safety there's a team of Environmental Health Officers across the country.

'We've been on the road with two of them.

'Oxford Environmental Health officer Richard Kuziara

'is checking out a place so new he doesn't even know its name.

'And he's not the only one.'

-What's it called? Is it still Shisha House?

-No.

-It's just they put flag up. I don't know what it's called.

-Yeah!

It's just been here about three days.

I'll call it the Kurdish Flag.

'But though the flag is Kurdish, the food is more familiar -

'baguettes and paninis stored in a fridge by the window.

'If they're not kept properly, things can go badly wrong.

'The fridge needs to be between five and eight degrees.

'Time for Richard to aim his laser thermometer.'

Temperature in here's good. It should be eight or below.

-So the stuff in there is reading about seven.

-Good?

-Yeah. Good.

'Storage of these sandwiches is OK, but prep is a different story.'

When I need to make the panini, I have to take the meat out.

-I not make them in here.

-It's not well laid out, is it?

No!

'The Kurdish Flag has a fridge at one end of the cafe

'and a kitchen at the other.

'To Richard, that's like keeping your fridge in your living room!

'And it can cause all sorts of food safety problems.'

This is your poor layout again.

This cheese... I know you're making sandwiches.

But what would be nice, if that was here,

then you could keep putting it away.

Or if you had a fridge here, for example,

you could put it away afterwards.

'This poor setup means fillings are left to sit at room temperature.

'This increases the risk of bacteria.'

What have we got here, then?

'It's not long before Richard makes another worrying discovery.'

It says "store between six and eight". See that?

So you need...

Um, this is going to go off if you leave it at this temperature.

How long's that been out there?

-This one on top of there, yesterday.

-Yesterday.

'These yoghurt drinks have been left out for 24 hours.

'They could be off, and could cause food poisoning.'

-This one, I throw out.

-Yeah. Throw them away.

'The Kurdish Flag didn't get in touch with Richard before opening.

'The new owners have to make a lot of changes.'

What I would have liked to have seen was the owner contacting us before.

Saying, "We're opening this place. Have a look. Tell us what we need to do."

Instead, they've just opened it and, structurally, it's rubbish.

'How much difference can the food fighters make to a new business?

'200 miles away, in Preston,

'Environmental Health Officer Simon Neighbour is giving a cafe its second inspection.

'When this curry cafe first opened, it was dirty

'and they were real problems about the way food was being stored.

'It was marked just two out of five and told to clean up its act.

'Simon's back to see if they have.'

I hope that you got those things that Jenny put in her letter.

-Yeah, I got everything completely.

-Good.

'Lunches & Brunches has been in business just over a year,

'serving curry and rice to central Preston.'

You've got a lot of room down here!

We cook traditional homemade food so, er...

We make in the morning and we put it in a pot and go upstairs.

'It's a simple system, but have the staff made the changes called for two months ago?'

From this initial thing, you can see you've got preparation here,

there's storage in this corner, moves round into cooking.

You can do plating-up here and take it upstairs,

which is a really nice progression.

The floor's fantastic. Stainless steel, easy to tell you're on top of that.

'The layout here is much better than the Kurdish Flag in Oxford, but it still isn't perfect.'

It's a little dark at this end of the kitchen.

When we clean this one, yeah, it goes brighter.

Cleaning about three, four months, so it's gonna be brighter.

-With steam and oil...

-Yeah. They'll collect on there.

This end, you know, it's a little bit dark.

It's harder to see how the cleaning's going, if you're doing any checks for signs of mice.

No problem. We'll do that.

'It's time for Simon to shine his light.

'Will anything unwelcome be lurking in the dark?

'He's looking for bits of food on the floor and for signs of rodents.'

If you can get a pen through a gap

a mouse will be able to squeeze through that size hole.

Mice can carry diseases. Rats carry diseases.

Mice are urinally incontinent. They dribble urine everywhere they go.

They can jump onto a worktop,

dribble urine, scamper off.

That urine will dry out but it can leave behind salmonella and other bugs that make you poorly.

'Thankfully, there's not a mouse in sight.'

-Have you got a pest control contract?

-Yes.

'In fact, though dark, this kitchen is pretty clean.'

This is after this morning's preparation.

There's no accumulation here.

There's odd bits and pieces but, it sounds silly, it's fresh.

It's not old. It's not accumulated.

And the thing is, when we close at half past three,

before we go home, we clean out everything and mop it every time.

This is nice and clean, nice and tidy.

'Vital advice about cleaning has clearly got through to Muhammad.'

-I'm very strict about cleaning on my staff.

-OK.

I am not allowing any single thing, "Oh, just leave it till tomorrow."

I say, "No. You have to finish your work, as simple as that."

'The setup here is good,

'but next comes a crucial part of the inspection -

'the area the manager was told he must improve.

'Will Muhammad have improved the way he stores his food?'

Right in the middle there, that's still warm.

'And straight-talking from the next generation of food fighters.'

If I found a hair in my food, I'd feel awful and disgusted.

I'd order a refund.

The humble egg is something most of us eat every day in some form.

From cakes to pies, mayonnaise to sauces, or simply boiled or poached.

It's a huge industry and needs to be carefully monitored

because it's by no means risk-free.

'The UK food industry was on red alert.'

Supermarkets are clearing shelves of products that could contain contaminated eggs from Germany

following reports of animal feed being contaminated with chemicals.

'In large quantities, the chemicals are thought to cause infertility and cancer in humans.

'These contaminants would not have been destroyed by pasteurisation

'or cooking.'

Products were made using imported liquid egg, 14 tonnes of it!

'Despite initial concerns, the dioxin levels in this case

'weren't high enough to pose a risk,

'but served as a reminder of how easily our food chain can be contaminated.'

Thankfully, here in the UK, our egg industry is well protected.

From the farms to our supermarkets and dinner plates, an army of people safeguard the eggs we eat.

It's a journey that we followed on food fighters.

'North Yorkshire, and this free range farm

'produces 1.9 million eggs every year.

'They're sent to shops, caterers and manufacturers all over the country.

'This is a lot of responsibility on the shoulders of farmer Andy Hall.

'Andy's been running his free range farm for two years.

'Things are going extremely well.

'Unlike the eggs in the German case, these have been awarded the British Lion stamp.

'It's a mark we recognise from our supermarket shelves,

'designed to give consumers like you and I the confidence that what we're buying is safe.

'Just being awarded the stamp is not enough.

'Andy has to prove his standards haven't slipped.

'He's audited every 18 months, and today is inspection day.'

My name's Malcolm.

My job is to make sure that the eggs you buy are safe to eat.

'Many of Andy's customers insist on the British Lion stamp.

'If he didn't have it, he would lose a huge amount of business.

'Clearly, today is a very important day.

'For the farm to keep its status, Malcolm needs to be convinced

'that every stage of the process is up to scratch.'

If we couldn't get the stamp, it would be a very restricted market.

I don't know what the financial implications would be,

whether you could even find anyone to take the eggs.

Right, good morning, girls.

'Malcolm is on the front line

'in the battle to stop harmful substances entering the food chain.

'As well as dioxins,

'he's also fighting to protect us against salmonella.

'Salmonella is the second most common food poisoning in the UK.

'It's caused by infected faeces on the exterior of the shell.

'These can be absorbed through the shell and into the egg itself.

'Salmonella can cause vomiting, diarrhoea and fever.'

Salmonella is a major threat to the egg industry.

The programme is to ensure that eggs do not have salmonella on the shell

or within the contents of the egg.

'Malcolm takes samples using swabs attached to his feet

'to test for signs of the bacteria.'

Come on, girls!

'Dioxins got into the eggs in the German case through feed,

'so Malcolm wants to see exactly what these chickens are eating.'

The press has been full of feed scares over a number of years.

One of the favourite chemicals mentioned is dioxins.

Dioxins have got into the feed chain.

They would transmit through into the egg,

so it's very important that the feed is of the required quality

to make sure they don't present a problem to the egg itself.

'All the feed here must be above board, because what a chicken eats

'eventually gets into our eggs.

'So Malcolm gets CRACKING looking at the paperwork and the food itself.'

16th. 5th April.

1st February.

OK.

Thank you very much.

'Final stop, the printing machine.

'Each egg is given a unique code so we can tell where it's come from and when it should be used by.

'This code must be clearly visible.'

1UK 21214.

-Yeah. It's a good job.

-Yeah.

Fine. That's all I'm looking for.

'There's been no stone left unturned here and now it's crunch time.

'Will Andy's eggs continue to carry the Lion stamp,

'which clearly means so much to businesses like this?'

I've not found any problems,

so I'm proposing that you be approved within the Lion scheme.

And that's us done.

'Andy's CRACKED it. His eggs can carry on being sold with the British Lion stamp.

'Many will go straight off to our supermarkets.

'Others will be off to the food factories.'

Many eggs like Andy's are used to make this.

It's liquid egg.

It's used in a whole range of products we buy from our shops.

It's used in restaurants like mine up and down the country.

Without a shell to protect it, can we be sure it's not contaminated?

Let's meet the food fighters who keep it safe.

'This is Ready Eggs near Enniskillen, Northern Ireland.

'The factory produces four tonnes of liquid egg every hour.

'It could end up on a plate near you.

'Kerry Campbell is the plant's technical manager.

'Eggs used have that all-important stamp, so Kerry knows they're safe.

'There's plenty that can go wrong.

'A shell is like a shield, so once it's gone, bacteria could invade.

'The British Lion food fighters want to make sure that's not happening.'

If the auditor finds anything untoward, it would have a big impact on our business.

We are making sure that we're aware of all the risks posed to the consumer

because of the risks such as salmonella.

My name's Kevin Carlisle. It's my job to make sure liquid egg is safe for consumption.

'Just like on the farm, this is a crucial inspection.

'If Kerry loses the British Lion stamp

'it will be almost impossible to sell the product in the UK.

'First, Kevin checks if she knows where her eggs have come from.'

Can you tell me when they were laid?

Yes. This pallet would have been laid at the tail end of March, 26 and 27 March,

which is the date of lay.

-What's the maximum time you hold them here?

-Before we process them, a maximum of 28 days.

'This is a two-fold check.

'Kevin needs to be convinced the eggs are approved.

'He also needs to be sure any problems down the food chain can be traced back to the source.'

1UK obviously stands for the fact that the eggs are free range.

This four-digit code relates to the producer.

'Kevin continues his meticulous inspection.

'This is the breaking room, where eggs are cracked and separated.

'It's vital that no shell gets into the product.'

You can see the yolk coming down one lane and the white down another.

'Next, probably the most important part of the process, pasteurisation.

'By law, liquid egg has to be heated to over 65 degrees

'to kill off any bacteria.

'It must then be blast-chilled in a high-care area to remain safe.

'A failure here could lead to dodgy bacteria winging its way

'onto our dinner plates.

'After an exhaustive inspection, it's time for Kevin's verdict.'

Well, we've had a good look through everything.

Hygiene standards were very good.

Working practices, traceability, record keeping all very good.

-So I'm pleased to say that you've retained your certification.

-Thank you very much.

'It's a great relief for Kerry, and means she can continue her business with the British Lion backing.'

We'll see each other again in a year's time.

'So, from the farm to this factory, our egg's been heavily scrutinised,

'but it's not over yet.

'For the next part of the journey, we need to head to Yorkshire.

'The lengths food fighters go to

'to make sure this Sunday lunch favourite is safe to eat.'

I didn't imagine that at the end of this process I'd find a metal detector!

As a kid I didn't need much of an excuse to get into the kitchen,

but in recent years, skills that should have been handed down seem to have gone missing.

Bad news for our dinner plates.

It also means there's more risk of food poisoning from our kitchens.

A national network of cooking clubs is set to change all that.

'In days gone by, cooking and hygiene

'was a huge part of the school curriculum.

'Although home economics wasn't the breeding ground for sexual equality,

'lessons played a key role in educating youngsters

'about food safety.

'As home economics has disappeared,

'whole generations have missed out on that safety message - until now.'

Morning, everyone. There's your aprons. One, two, three...

'These future cooks and chefs have embarked on a mission to learn about food safety.

'The message is already getting through.'

Whoa! If I ate bad food,

it would probably give me food poisoning

and make me ill.

It would give me stomach ache and make me very ill.

It'll give me food poisoning and I'll have to go in hospital.

'Let's Get Cooking is a national network of cooking clubs.

'Today, trainer Rebecca Popple is at Overthorpe School in Dewsbury.'

And...cross-contamination.

Wow!

'Rebecca uses fun games like this to show kids how germs can spread.'

That germ would pass from your hand to the next person,

onto the next person, onto the next person.

People aren't aware of the high levels of food poisoning out there.

'People generally tend to think that it's from some dodgy takeaway

'or from eating out in cafes and restaurants,'

and aren't aware that a large number of cases are caused in the home.

'The lesson shows that what seems like the most basic thing is our biggest weapon against germs.'

If you have your sweatshirts on, push them right up.

'Most food poisoning occurs in our homes.

'Dirty hands are often to blame.'

Take a squirt. I want you to rub it in your hands, OK?

'The pupils are told to imagine this gel is full of germs.

'Then they have to wash away as many as they can.

'Under a UV light, they see how much they've missed.'

Uh-oh!

Where can you see that there would be bacteria gathered there?

All the way around your nail beds.

'And here's a lesson for all of us - how to scrub up properly.'

You need to make sure you go to the backs, fronts, in between, nails.

'If I don't wash my hands,'

all the germs might go into the food

and it might give other people belly ache.

'The final game is a big hit.'

We're now going to play a game called "dissect my pie"!

'Inside these pies are a few nasty surprises.'

I want you to chop into it and, as you cut into it,

dig out what you find and put it onto the edge of your plate.

'It's supposed to get them thinking

'about hairs and fingernails could get into their dinner.'

What did you find in your pie?

-A ring.

-How did it get there?

-It must have slipped off someone's finger.

'And how we can avoid this happening in our own kitchens.'

What would you do to stop that?

-Let no jewellery in the kitchen.

-That's right.

-Ew! Ew!

-I feel... Ugh!

-I feel...

-Disgusted.

-Ugh!

-Can you imagine swallowing that?

Have you ever eaten something and found a hair in your mouth?

I think most of us have.

If I found a hair, I'd feel awful and disgusted.

-Would you be angry?

-Yeah.

-A bit.

-A lot!

I'd order a refund.

What would we do to prevent that?

-If you've got long hair, tie it back.

-Spot on!

-I'd report them.

-I'd never go back to that place.

-What would you like?

-Chicken, please.

'Then it's into the dinner hall for these junior food fighters.

'It's reassuring to know that they've learnt some vital lessons

'to take back home and into their own kitchens.

'Verdict time for the new takeaways.'

I'm not going to be generous. The structure's rubbish.

The Yorkshire pudding, a Sunday lunch favourite.

Everyone has their own recipe.

My secret - very hot oil before you even put the batter in.

But when you're making up to 20 million a week,

how do you guarantee they're made well and made safely?

I'm, where else, but Yorkshire, to meet the food fighters protecting our puds.

'At Aunt Bessie's in Hull, they produce a range of food

'from roly-poly to fruit pie,

'but they're particularly famous for their Yorkshire puddings.

'Now, you can't make yorkies without eggs.

'Here, they use tonnes of them,

'all brought in from British Lion approved suppliers.

'As we've seen, it's already faced dozens of checks.

'Nevertheless, staff here can't afford to count their chickens.'

This is where the raw materials come in - whey powder, milk powder, flour, sugar.

Every single product has to be tested further.

And that's through here.

My name is Anne Garner. It's my job to check that all ingredients that come in are safe to use.

-Hi, Anne. How are you?

-Fine, thank you.

-This is where we test everything that comes into the factory?

-It is.

The thing I'm intrigued by is liquid egg.

We've seen it start as an egg, turned into liquid egg and all the tests that go on.

-When you get it, what happens now?

-I check for the pH level.

If the pH was too high, it could indicate bacteria in there.

Obviously, we wouldn't use that until we were sure that it was OK.

'Anne tests a sample of the raw egg for acidity

'and is looking for target pH between 7.6 and 8.4.

'Anything outside this would be condemned.'

-Has that ever happened?

-I've never known it.

-Which is satisfying.

-Oh, yes. Most definitely.

-But we still always check.

-Course.

-There could be just that one time.

-So, until you sign it off, none of that product can be used?

-No.

-So we're on 8.14, well within our parameters.

-Absolutely.

'It's not just egg that Anne keeps an eye on.

'Another key ingredient here is fruit,

'used to make thousands of sweet puddings every week.'

What things do you check for?

That there's nothing that shouldn't be in there, the colour's correct,

the size is correct.

Every ingredient that we receive has an agreed spec.

With the fruit, a lot of that is a visual check, then?

There's nothing that's contaminated it in there.

-The colour and the size is right.

-It is with that particular fruit.

There are different fruits we have, for example, apples,

that I check for the size.

We check for any excessive pips or peel or anything like that.

-The fruit looks beautiful.

-It is. It's really nice.

-So far today, happy day.

-Yeah.

-Brilliant.

'It's Yorkshire puddings I'm really interested in.

'With the raw materials given the green light, the baking can begin.'

This is where it all starts. Lynne Campbell is quality manager.

My name's Lynne Campbell.

It's my job to make sure that the Yorkshire puddings are safe to eat

and the best quality possible.

Good to see you. What have we got here, then?

This is an egg tanker, how our liquid egg is delivered onto site.

It is then pumped into the factory and held in a sealed unit.

-Are there any checks at this point?

-We make sure that the temperature's correct.

That everything is to the specification required.

'This tanker holds 25 tonnes, equivalent to half a million eggs.

'Just like the puds I make, the other main ingredient is flour.

'Here, it has a set of safety checks all of its own.'

-Wow! This is clearly flour.

-It is.

This is the bulk flour silo,

where all our flour's stored ready to call for the factory.

When this arrives, what do you check for from a health and safety point of view?

We have to check the tanker that's arrived is in good condition,

we're happy with its integrity.

It's then pumped into here through a sieve.

'Like me, they sift their flour before making a yorkie.

'They do it for a very important reason.'

This is to make sure that there's no contamination through any of the systems.

-So anything that's a contamination in terms of foreign bodies?

-Yes.

-Then that's going to be ejected.

-It is.

Any hard wheat husk or any hard flour, anything that shouldn't be in there.

-Any contamination, it will catch it.

-Where does the flour go from here?

It is piped through into the factory. They call it straight into the mixing.

-Straight through the pipework?

-Yes.

'I'm astounded by all the work that goes into making a simple Yorkshire pudding.

'And when you mix a whole load of eggs with a whole load of flour,

'you get more batter than I've ever seen.'

It passes through this filter, another critical test

to make sure we haven't got any contaminants in the mixture

before it's baked.

-Then oil as well?

-Yes.

The key to a good yorkie - hot trays, hot oil, batter.

The oil goes in heated into the hot trays, which is what we can see?

Yes.

The oil is deposited from this hopper.

The batter is deposited on top of the oil, forms a nice ring

and goes straight into the trays into the oven.

'When I've got the family over for Sunday dinner, I've sometimes wished

'I had a bigger oven.

'These are something else. They're half the size of a football pitch.'

When I'm cooking a Yorkshire pudding at home,

it's nice and hot, constant.

-Is it the same in this process?

-No, it's not.

This is a far bigger scale.

'They couldn't be more different.

'These massive ovens are split into different temperature zones,

'designed to get the puds to rise.'

What safety checks are done? It's a long time to leave the product.

Baking time is approximately 15 minutes.

We monitor the batter, time and temperature in the holding tanks

to make sure it hasn't had any time for microbes to grow.

Through the baking process, we've validated the oven to reach the temperatures needed.

At the end, a critical point, we take the bake temperature to ensure it's baked safely.

'I just can't resist taking a sneaky look inside this super-sized oven.'

Wow! These are massive, massive ovens!

'Time to see if the puds have risen,

'or if opening that door has caused a bit of a flop.

'Thankfully, they look perfect.'

Now that they've cooked, what's the final safety check we have to do?

We take a tray and look that they've baked correctly.

The right height, the right shape.

From a foreign body point of view, we would reject this

because this is the carbon from the trays.

We would reject that.

'Bacteria can grow when food is below 63 degrees.

'So making sure the yorkies are hot enough is critical.'

If it didn't hit temperature, what would the implications be?

-We would have to throw away the full oven.

-Right.

We couldn't let it go any further so the whole oven would be thrown away.

'For most of us, yorkies go straight from the oven onto the plate.

'Here, they need to be frozen, packed, then passed through one last checkpoint.'

I didn't imagine that, at the end, I'd find a metal detector.

If you think about our process, all the batter and the puddings

travel through lots and lots of stainless steel and machinery.

-One of the major hazards would be metal contamination.

-Of course.

We make sure the product's free from metal.

So they'd be rejected. What physically happens to the product?

The metal detector registers that there's metal in the pack.

That sends a signal to an air blast to blast them into a reject bin

which is locked and kept secure.

'Bits of metal in your Yorkshire pud would be dangerous.

'So I'm keen to see if this machine works.

'Every hour, metal rods are attached to packaging.

'When they're detected, the bag is rejected.'

Brilliant. That proves that it's working properly.

-We can safely get the packaging out and distributed.

-Yes.

-Brilliant.

'It's been a journey that started on the farm

'and has been scrutinised every step of the way.

'Finally, these yorkies can be packed off to our supermarkets in time for Sunday lunch.'

If you're planning on grabbing a takeaway today, you'll want to be reassured that the food is safe.

Let's rejoin our two food fighters.

At the opposite ends of the country, their mission is the same - to put safety at the top of the menu.

'At the Kurdish Flag in Oxford, it's not been a great inspection.

'Environmental Health Officer Richard Kuziara

'is concerned about the distance between prep and storage areas.

'And drinks that should have been in the fridge have been left out.'

I'll have a look down here.

'Downstairs, things aren't much better.'

-This is more chicken, isn't it?

-Yes.

You can see we've got blood and things in there.

'Raw chicken can be a source of campylobacter,

'the most common form of food poisoning in the UK.

'So blood sitting on a fridge shelf is a serious food safety issue.'

So the actual chicken is going to be OK,

IF you wash your hands when you open that.

I know you've only just moved in,

but stuff like that, you need to clean it.

'For Richard, these problems should have been sorted out before opening.

'There are potential risks in every corner.'

One of the issues here,

we've got paint peeling.

Got open food below it.

There's a risk of contamination. It's not great.

And, you know, what is up here? Who knows?

'The Kurdish Flag has structural problems.

'Not just the condition of the ceiling, but the layout, too.

'So it's time for Richard to give his verdict.'

Because of your stock rotation and your temperature control,

the overall picture I'm going to put you as "fair".

I'm being a bit generous, but I'm not going to be generous with the structure.

The structure's rubbish. You know that. I know that.

'The marks are totted up to produce a star rating between zero and five.

'These scores are very important to food businesses, especially new ones.'

As it is today, this is a one-star business, yeah?

It's mostly down to the structure

and...my confidence in the management.

'It's a poor score, so the duty manager begs for a follow-up visit in three days' time.'

-Friday you come, 100% everywhere.

-Right.

-Everything 100%.

-So, on Friday, this place is going to be immaculate?

-For sure.

Friday, you will see everything is clean.

-If it's right on Friday...

-Yeah.

..I can move you up to two stars if you do everything you say you'll do.

'Richard will be back to check if these promises have been kept.

'What about his fellow food fighter, Simon?

'In Preston, Lancashire, Simon has been checking up on curry cafe Lunches & Brunches.

'The cafe received two stars on its first inspection, but improvements seem to have been made.

'Simon is yet to poke his nose into the important stuff, the food.'

I'll pop it in the rice.

'In the middle of the fridge, Simon spots a problem.

'There are some tubs of food that are still warm.'

That's come out at a comfy 40 degrees there.

Cos right in the middle there, that's still warm.

-If you put your hand under there, that's quite pleasant!

-It's warm.

Before it's cooled down, don't put it in the fridge, yeah?

Leave it out for maybe an hour, hour and a half.

'The warm food can heat up the rest of the fridge's content and this can open the door for bacteria.

'Muhammad must ensure that only fully cooled food is in the fridge.'

Cos it's a catering fridge, a proper industrial refrigerator,

once you let it cool a bit longer it will cope with that

and take those temperatures down.

A domestic one wouldn't work so well.

'A mark against the takeaway, but Muhammad knows what should be done,

'and that goes for use-by dates, too.'

If it's not finished by three days, should throw. Don't need to ask me.

You can ask my staff, but I told them don't ask me. Throw it straight away.

Really good.

'And now it's the verdict.

'Will Muhammad improve on his two-star score?'

The hygiene practices, things that you talked me through,

the stuff you told me without prompting, that's really good.

The structure is lovely, really impressed with that.

-That would give you a five-star certificate.

-Thank you very much.

That's genuinely really good.

So we'll get you the certificate next week.

Out of our 1,200 businesses, you're in the top 100.

-Thank you very much.

-I'm impressed with that.

It's really nice when you find a business that started out,

not been open long, lots of advice given to start with

and the results are really good.

It's a well-deserved mark, that.

-Cheers. See you later.

-Thank you.

'Muhammad is delighted with his result.'

It's amazing.

I've got a five star now so I'm really happy and very, very...

I can't help my feelings!

So I'm happy now, but I'm still going to be very strict on my staff!

'It's a brilliant improvement, but can the Kurdish Flag in Oxford

'pull off a similar transformation?

'Richard DID go back three days later but found the shop shut up.

'So, a few months later, he's back again.'

Hello, Hassan.

'There's a huge change this time.

'The Kurdish Flag now has a name and a new owner, Hassan.

'This is the shop's third owner in as many months.

'He may be new, but Hassan still needs to follow the old advice.

'While the food prep area is all in one place with a wash basin,

'there is room for improvement.'

It's a little bit warm. You've got about 11.5 there.

It should be below eight.

'All in all though, Richard's happy with the progress that's been made.'

That's classic small business stuff, three months, three owners.

The new owner seems to be the best so far.

He has gone some way to rectifying the problems.

What I've got there is a business that is a lot better.

Hopefully, with a bit of looking after, he'll go on to improve.

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