0:00:03 > 0:00:08We'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 > 0:00:18So it's a good job there's a whole army of people working hard to keep us safe.
0:00:18 > 0:00:20They're the Food Fighters.
0:00:47 > 0:00:51I'm with Cody, Gatwick Airport's four-legged Food Fighter.
0:00:51 > 0:00:54The safety of school dinners...
0:00:54 > 0:00:58- Beef chilli. Enjoy that. - ..comes under the spotlight.
0:00:58 > 0:01:02For young children to get food poisoning is a disaster for us.
0:01:02 > 0:01:05And is "grease" really the word for these caffs?
0:01:05 > 0:01:09I've got a lot of confidence in the way that he's working.
0:01:09 > 0:01:15He takes a lot of pride in the cleaning, which gives you confidence again in how it's operating.
0:01:19 > 0:01:23The greasy spoon cafe is part of the British culinary landscape
0:01:23 > 0:01:30and each and every one is subject to the same level of inspection as a Michelin-starred restaurant.
0:01:30 > 0:01:33So can a greasy spoon really be squeaky-clean?
0:01:33 > 0:01:40We've been following environmental health officers up and down the country to find out.
0:01:43 > 0:01:45A full English in a greasy spoon.
0:01:45 > 0:01:52Whether it's to set you up for the day or a way of overcoming the after-effects of a big night out,
0:01:52 > 0:01:55millions of people eat them every year.
0:01:57 > 0:02:01Here in Westminster, Central London, Caffe Pronto is popular
0:02:01 > 0:02:06amongst blue-collar and white-collar workers alike.
0:02:06 > 0:02:12While this sort of food might put a few pounds on you, Food Fighter Sarah Quinn makes a surprise visit
0:02:12 > 0:02:16to make sure the punters have nothing else to worry about.
0:02:16 > 0:02:21Good morning. Hello, my name's Sarah. I'm from Environmental Health.
0:02:21 > 0:02:26- I'm just here for a routine food inspection.- I'm busy at the moment. - That's all right.
0:02:26 > 0:02:30I'm going to do the inspection because I'm here.
0:02:30 > 0:02:35The last thing owner Riyadh Haziq wants is a grilling while he's frying,
0:02:35 > 0:02:37but Sarah has a job to do as well.
0:02:37 > 0:02:40I tell you what...
0:02:40 > 0:02:46- Riyadh, wasn't it?- Yeah.- Have you got any of your paperwork? Do you want me to have a look at that?
0:02:46 > 0:02:52- I have to go...- I was trying to think of something I can do while I was out of your hair a little bit.
0:02:52 > 0:02:54Even greasy spoons need paperwork.
0:02:54 > 0:02:59Good. This is showing that Pest Control have been around - no signs of any mice.
0:02:59 > 0:03:03They've said "good standard of housekeeping". Brilliant.
0:03:04 > 0:03:08The size of Caffe Pronto means there's hardly any storage space,
0:03:08 > 0:03:11so new stock is delivered every day.
0:03:12 > 0:03:15It's nice to see somewhere that's busy.
0:03:15 > 0:03:22This eliminates many problems. Nothing can be left in cupboards and fridges for too long.
0:03:22 > 0:03:27- Any other freezers, fridges sitting around?- No.- Hence why you've got to get deliveries every day.
0:03:27 > 0:03:31As well as being a dab hand at cooking...
0:03:31 > 0:03:35Again I like to see it's got "kitchen", not "bathroom".
0:03:35 > 0:03:38..Riyadh's clearly on top of the cleaning.
0:03:38 > 0:03:44- It looks pretty clean for the size of the place that you've got. - We are trying to maintain things.
0:03:44 > 0:03:48So far, he's proving to be an all-round good egg.
0:03:48 > 0:03:51I've got a lot of confidence in the way that he's working.
0:03:51 > 0:03:57He takes a lot of pride in the cleaning, which gives you confidence again in how it's operating.
0:03:59 > 0:04:03Now Sarah turns her attention to the most important issue - the grub.
0:04:03 > 0:04:09I'm going to get my temperature probe and take some temperatures of your sandwich fillings.
0:04:09 > 0:04:12- What time do you make those? - In the morning.
0:04:12 > 0:04:17Will Riyadh's caff continue this impressive streak?
0:04:21 > 0:04:26From the heart of the capital to a granite quarry in Leicestershire.
0:04:27 > 0:04:31Marie's is a caff with a rock solid reputation.
0:04:32 > 0:04:36Owner Marie Collins' cooking is a big hit with the punters.
0:04:38 > 0:04:43I eat here every day. I wouldn't come in if I didn't like the food.
0:04:44 > 0:04:46But how is the hygiene?
0:04:46 > 0:04:50It scored four out of five on its last inspection.
0:04:50 > 0:04:56Now Food Fighter Laura Cowlishaw is here to check it is still hitting a high standard.
0:04:56 > 0:05:00Hiya, it's Laura Cowlishaw from Environmental Health.
0:05:01 > 0:05:03And Laura is immediately impressed.
0:05:05 > 0:05:10I only keep bacon in this one. I keep everything separate, you see.
0:05:10 > 0:05:14- That is fantastic. So you've got no more meat in this fridge?- No.
0:05:14 > 0:05:17That's kept separately in there.
0:05:17 > 0:05:21That is really good practice, having separate storage facilities.
0:05:21 > 0:05:25In this set-up, I'm quite surprised cos it's small. That's really good.
0:05:25 > 0:05:31This set-up means there's no chance of any bugs from raw meat finding their way to other food.
0:05:31 > 0:05:34Marie applies the same safety to the prep areas.
0:05:34 > 0:05:39- Everything this side is for... if I'm cooking on to there. - All the raw stuff?- Yeah.
0:05:39 > 0:05:44- Everything that side is for hot stuff when it's already cooked.- OK.
0:05:44 > 0:05:48That's fantastic. You know, you don't very often see that.
0:05:48 > 0:05:52People normally just have one kind of spatula and one kind of scoop
0:05:52 > 0:05:58and tend to use the same one for raw and cooked. She's identified that they're separate. That's very good.
0:05:59 > 0:06:02Marie clearly knows her onions.
0:06:02 > 0:06:06Just some minor cleaning issues cost her top marks last time.
0:06:06 > 0:06:12- Just cleaning then. When do you tend to do the cleaning?- All day...
0:06:12 > 0:06:18One potential pitfall - there's no hot running water available here on this quarry site,
0:06:18 > 0:06:21vital for killing bacteria.
0:06:23 > 0:06:30- Is there no way they can...? - I've asked them, but they can't find a way to do it with the electrics.
0:06:32 > 0:06:37Could this pour cold water on Marie's chances of a five-star performance?
0:06:43 > 0:06:47150 miles away, Westcliff-on-Sea, Southend.
0:06:47 > 0:06:53Laura's Essex colleague Steve Ramm is visiting another greasy spoon - Dino's Cafe.
0:06:55 > 0:06:59Owner Richard Bonnett is very much hands-on.
0:06:59 > 0:07:02But does he wash them enough?
0:07:02 > 0:07:07- You're the boss?- Yeah.- Steve Ramm from Southend Borough Council doing a routine hygiene inspection.
0:07:07 > 0:07:12After a look at the paperwork, who says men don't like talking fashion?
0:07:15 > 0:07:19- What sort of clothing do you normally use?- This and an apron.
0:07:19 > 0:07:22- Yeah?- Yeah. - Right, OK, so you've got an apron.
0:07:22 > 0:07:27And the legal requirement is clean, protective clothing.
0:07:27 > 0:07:34- It doesn't have to be an apron, but an apron is a very good idea, so that's pretty clean.- Yeah.
0:07:35 > 0:07:40Steve now dons his own sparkling whites to inspect the kitchen.
0:07:42 > 0:07:49He aims his laser to check the fridge temperatures. They should be between 5 and 8 degrees Celsius.
0:07:49 > 0:07:54I'm getting temperatures here of 8 and a bit higher than 8 in some places.
0:07:54 > 0:07:57The temperature, as you know, ought to be 8 or below.
0:07:57 > 0:08:02- Yeah.- It could do with perhaps being a tiny bit lower.
0:08:02 > 0:08:06Steve suggests that food should be clearly date-coded.
0:08:06 > 0:08:12- The things in the fridge, maybe you need a little date sticker or something.- Yeah.- That kind of thing.
0:08:13 > 0:08:15Like Marie's, this is a small area,
0:08:15 > 0:08:20but while Marie separates the raw meat from the ready-to-eat,
0:08:20 > 0:08:25here there's a risk of cross-contamination between the foodstuffs.
0:08:25 > 0:08:31So what I'm going to ask you to do is to give a bit more thought to this designated clean area
0:08:31 > 0:08:37where things like your raw meat never go and only people with clean hands and what have you will go.
0:08:37 > 0:08:42The Food Standards Agency understand the difficulties of a small business,
0:08:42 > 0:08:47- but they want the general principles to be followed through.- Absolutely.
0:08:49 > 0:08:53Here in Southend, Steve still has a few more issues to address.
0:08:53 > 0:08:57Richard is hoping he won't get panned.
0:09:01 > 0:09:06- Later, different dinners, same risks.- That's you, love. Thank you.
0:09:06 > 0:09:09Food Fighters goes back to school.
0:09:09 > 0:09:15I'm putting that into my fridge and if there's any infestation... It could be a mouse or anything.
0:09:29 > 0:09:35This is Gatwick Airport Arrivals. Every year, up to 30 million people pass through its terminals.
0:09:35 > 0:09:41As well as holiday treats, often passengers have illegal foodstuffs they can't bring in.
0:09:41 > 0:09:46Luckily, there's a Food Fighter based here who's ready to sniff out illegal goods
0:09:46 > 0:09:49and stop them coming into our country.
0:09:50 > 0:09:56Hi, my name's Liz Hogben. This is my dog Cody. We're here to stop illegal foods coming into the country.
0:09:56 > 0:09:59"James Bond" THEME MUSIC
0:10:00 > 0:10:06'Special Agent Cody's mission is simple - to sniff out banned meats and cheeses.
0:10:06 > 0:10:12'It's a full-time job because 24 hours a day, seven days a week,
0:10:12 > 0:10:16'travellers touch down here from all over the world.
0:10:16 > 0:10:21'And now a plane full of passengers has just flown in from the Ukraine.
0:10:21 > 0:10:24'Cody's nose is called into action.'
0:10:26 > 0:10:29- So the flight has just come in from...- Kiev.- Kiev.
0:10:29 > 0:10:33Why does that give you a particular interest from a food point of view?
0:10:33 > 0:10:37We get a lot of passengers bringing in meat and cheese from Kiev.
0:10:37 > 0:10:43Because it's come from outside of Europe, it's not covered by the European guidelines.
0:10:43 > 0:10:47We need to make sure that meat doesn't come through the country
0:10:47 > 0:10:52to protect us from foot-and-mouth and diseases like that.
0:10:53 > 0:10:56'And it's clear Cody is never off-duty.'
0:10:56 > 0:10:59He always searches whatever is nearest him.
0:10:59 > 0:11:04Sometimes I work him on the belts and do the bags with no passengers around
0:11:04 > 0:11:08and sometimes we do the passengers as they walk past us.
0:11:08 > 0:11:12Does the vast majority of stuff that Cody finds in terms of food
0:11:12 > 0:11:16come more from ignorance than an attempt to smuggle something?
0:11:16 > 0:11:20I think it's a bit of both. They know they're not allowed to have it,
0:11:20 > 0:11:23but they think they might get away with it.
0:11:23 > 0:11:26'First up, the luggage carousel.'
0:11:27 > 0:11:29Good boy.
0:11:29 > 0:11:35'Because despite all the warning signs, people still try to smuggle food into our country.'
0:11:37 > 0:11:43I suppose the important thing about this is, you don't confiscate things to be a killjoy.
0:11:43 > 0:11:46This puts huge danger in the domestic food chain.
0:11:46 > 0:11:54Yeah. People probably look at it and think, "It's just a bit of cheese, a bit of sausage," and almost laugh.
0:11:54 > 0:11:58But the food itself could potentially be very, very dangerous.
0:11:59 > 0:12:03'The passengers have started to pick up their bags
0:12:03 > 0:12:06'and the dog with the golden nose springs into action.
0:12:09 > 0:12:14'You'll know if he sniffs something suspicious when he sits down in front of a case
0:12:14 > 0:12:17'and looks up at Liz just like that.'
0:12:17 > 0:12:24- Do you have any food in your bag at all?- Yeah.- What food do you have on you?- Meat.- You have meat in there.
0:12:25 > 0:12:28'Sure enough, Cody was bob-on.'
0:12:28 > 0:12:31Just go with this officer for me. Thank you.
0:12:31 > 0:12:37'This traveller has a selection of sausages and it's illegal to bring them into the UK.'
0:12:40 > 0:12:45It would seem that's not a huge amount of foodstuffs coming into the country, but it is.
0:12:45 > 0:12:51It's the implications of food that we don't know how it's been prepared, where it's come from.
0:12:51 > 0:12:57We don't know the history of it. That is where the danger lies. That's why it has to be confiscated.
0:12:57 > 0:13:01'And it's the unknown that's the problem.
0:13:01 > 0:13:05'UK Border Agency officers have to protect our food chain.'
0:13:05 > 0:13:11We still don't know if this was professionally done by a factory or in a normal butcher's shop.
0:13:11 > 0:13:15- Yeah.- We don't know where the actual meat has come from.
0:13:15 > 0:13:19'The travellers don't get fined, but the meat is incinerated.
0:13:19 > 0:13:24'But no time to rest for Cody. He's picked up another suspect scent.'
0:13:24 > 0:13:29This passenger here, Cody indicated that there was food in the bag,
0:13:29 > 0:13:33but when I asked the passenger, he was quite sure that there wasn't.
0:13:33 > 0:13:37He said he packed it himself and he was sure there wasn't food in there,
0:13:37 > 0:13:42but in this scenario, we try and get somebody to look at the bag, just to check.
0:13:42 > 0:13:44'Ah! That looks like food to me.'
0:13:44 > 0:13:47What's the meat? Raw pork?
0:13:47 > 0:13:50'Quite a lot of food.'
0:13:50 > 0:13:53- That's chicken.- This one's chicken?
0:13:53 > 0:13:59'This passenger seems to have forgotten that he packed four and a half kilos of meat.
0:14:00 > 0:14:04'But Cody has a nose for this kind of thing.
0:14:04 > 0:14:07'There'll be no chicken from Kiev tonight.'
0:14:09 > 0:14:14It might well be that there's nothing wrong with them at all,
0:14:14 > 0:14:18but we don't know where they've come from, the manufacturing process,
0:14:18 > 0:14:24so as a result, they can't be brought into the UK and it's Cody's work that has made that happen.
0:14:24 > 0:14:29This gentleman loses his goods. He's not looking very happy, though, is he?
0:14:33 > 0:14:37'The passengers have now gone through the Arrivals Hall,
0:14:37 > 0:14:40'but Cody's licence to sniff is in demand.'
0:14:41 > 0:14:47- We've seen the terminal. Where are we now, Liz?- Just over in the freight centre of the airport.
0:14:47 > 0:14:52- We'll go and look at the post from the Kiev flight. - And see what's come in from that?
0:14:52 > 0:14:56There might be some food in the personal post.
0:14:56 > 0:15:01'If someone has popped a piece of pork in the post, Cody will definitely find it.'
0:15:05 > 0:15:09What's your thoughts? Anything that seems to be standing out for him?
0:15:09 > 0:15:12Not really at the moment, no.
0:15:13 > 0:15:18'After a good sniff-about, Cody gives the parcels the paws-up.'
0:15:19 > 0:15:22I'm slightly disappointed.
0:15:22 > 0:15:28I was convinced that Cody would find something that he wanted us to open up, but not a sausage.
0:15:31 > 0:15:34'Cody has now completed stage two of his mission
0:15:34 > 0:15:39'and we can be satisfied that this cargo is safe to enter the UK.
0:15:44 > 0:15:48'Coming up, the secret to Cody's success...'
0:15:48 > 0:15:53- So he just comes off the lead and goes for it?- Yeah, that's the idea.
0:15:53 > 0:15:55'I'll put him to the test.'
0:15:55 > 0:15:59Good luck, Cody. Moment of truth, mate.
0:16:02 > 0:16:07When it comes to school dinners, soggy semolina and lumpy custard are a thing of the past.
0:16:07 > 0:16:10The pressure is now on to cook healthy meals,
0:16:10 > 0:16:14but as with any cooking, there are risks and there's lots at stake.
0:16:14 > 0:16:18Just one mistake and you could poison hundreds of children.
0:16:25 > 0:16:28This is the Il Cenacolo restaurant,
0:16:28 > 0:16:34formerly known as the canteen of Corpus Christi Catholic College in Preston.
0:16:35 > 0:16:39This place is a prime example of the school dinners revolution.
0:16:41 > 0:16:48And in 2010, head chef Chris Callagher won the award for Britain's Best School Dinners.
0:16:48 > 0:16:54- All right, girls? Are you on veggie chilli or beef chilli?- Beef.- Beef chilli. Lovely, that. Enjoy that.
0:16:56 > 0:17:01Every day, Chris's team serve dinner to 800 pupils and their teachers.
0:17:01 > 0:17:06That's hard enough, but some days are even tougher.
0:17:11 > 0:17:16Today, Chris has to deal with two separate sittings of dinner because of exams.
0:17:16 > 0:17:21What's more, a Food Fighter is also on his way to inspect the kitchens.
0:17:22 > 0:17:27So will Chris just bang on a few turkey twizzlers to make things easy?
0:17:28 > 0:17:35Right, the plan for today is we're going to do some Cajun-spiced loin of pork and a chilli con carne.
0:17:35 > 0:17:42We'll do the chilli with savoury rice and the pork is with broccoli cheese and fondant potatoes.
0:17:44 > 0:17:49That'll be a "no" to the turkey twizzlers then.
0:17:49 > 0:17:53And now, like any chef, Chris needs to check out his ingredients.
0:17:53 > 0:17:57- Hiya, Tony.- Hiya, Chris. How are you? - All right. I'll open this door.
0:17:57 > 0:18:01It's 8am and the morning delivery has just arrived.
0:18:01 > 0:18:03They look fantastic. Aren't they?
0:18:03 > 0:18:07But this is not just about checking quality.
0:18:07 > 0:18:11All the food you see here must be safe for the schoolkids to eat.
0:18:11 > 0:18:18So I just fill in the book here. It just gives you a guide to everything acceptable in colour.
0:18:18 > 0:18:22There's no mould or rotting. I'm putting that into my fridge.
0:18:22 > 0:18:26If there's any infestation... There could be excessive dirt.
0:18:26 > 0:18:30There could be a mouse in a box or whatever. There could be anything.
0:18:30 > 0:18:34I'm putting that in the fridge and serving that to the children,
0:18:34 > 0:18:37so I've got to make sure it's right. Job done.
0:18:37 > 0:18:43But all Chris's produce is from trusted suppliers and once ticked off in his textbook,
0:18:43 > 0:18:45it's off to his super-sized fridges.
0:18:45 > 0:18:49We're very lucky to have a nice, large, walk-in fridge.
0:18:49 > 0:18:52We've got curtains on the front of here.
0:18:52 > 0:18:57You wouldn't believe how much temperature that keeps in when you open the door.
0:18:57 > 0:19:01If you don't have those on, you'll lose four or five degrees.
0:19:01 > 0:19:05They are a bit of a pain coming in and out, but they're really good.
0:19:05 > 0:19:08And in here, everything has a place.
0:19:08 > 0:19:12We have the raw meat stored down here below,
0:19:12 > 0:19:15some fresh vegetables up here.
0:19:15 > 0:19:20The bread's on the other side. We've got some grated cheese and dairy there.
0:19:20 > 0:19:23The majority of stuff is my vegetables.
0:19:25 > 0:19:29The food has passed and is stored safely. Time to get cooking.
0:19:33 > 0:19:38But making dinners from fresh ingredients like raw meat is risky.
0:19:38 > 0:19:42We've got the mince there for the chilli con carne later
0:19:42 > 0:19:44and this is the lovely loin of pork.
0:19:44 > 0:19:48As you can see, it's quite a thick piece, that.
0:19:50 > 0:19:55Pork is a worry. It can hide a horrid little parasite called roundworm
0:19:55 > 0:19:59and a beastly bacterium that causes gastro-enteritis.
0:19:59 > 0:20:06It's vital hands are washed before and after touching it to get rid of these food poisoning nasties.
0:20:06 > 0:20:09Luckily, however, this chef has a battle plan.
0:20:09 > 0:20:14And we're using the sink for raw prep only.
0:20:14 > 0:20:21If I was here prepping some raw meat and then Karen came along and started to wash lettuce in the same sink,
0:20:21 > 0:20:23it's just a recipe for disaster.
0:20:23 > 0:20:28So yeah, we just keep it separate. That's ready for going in the oven.
0:20:29 > 0:20:35Big joints of meat like this need a lot of cooking to kill off the bacteria.
0:20:36 > 0:20:40So it's into the ovens while Chris busies himself with the rest of his menu.
0:20:43 > 0:20:46Two hours later and a vital safety test.
0:20:46 > 0:20:51Right, I'm just going to check the loin of pork that's in the oven now.
0:20:51 > 0:20:57I'm just a bit concerned. I put it in quite early because of the thickness of the joint.
0:20:58 > 0:21:01So I've got my thermostat.
0:21:01 > 0:21:05We want it to be 75 or over.
0:21:05 > 0:21:08OK, we're way off with that piece there.
0:21:08 > 0:21:14Back in the oven for this meat because it must be cooked for longer to keep the kids safe.
0:21:15 > 0:21:20The last thing anybody wants is anybody to get ill from what you're cooking.
0:21:20 > 0:21:24There's a possibility of 600, 700 children coming through here today.
0:21:24 > 0:21:28It only needs a mistake on one or two items...
0:21:28 > 0:21:33For young children to be getting food poisoning is a disaster for us.
0:21:33 > 0:21:38As time ticks down, Chris's blood pressure rises.
0:21:38 > 0:21:44The children are coming in in about 10 minutes, so we're all gearing up ready for service.
0:21:45 > 0:21:51But the pork is now safe to carve and the rest of the food is brought out to be served.
0:21:51 > 0:21:53Is everything out now?
0:21:54 > 0:22:00Chris and his team are in a real hurry and this is when mistakes could be made.
0:22:02 > 0:22:05I'll have to put them back in again.
0:22:05 > 0:22:11The paninis are not hot enough, so there could still be bacteria lurking inside.
0:22:11 > 0:22:16Luckily, though, the safety systems here are spot on.
0:22:19 > 0:22:22And the kids are chuffed to bits with their dinner time.
0:22:22 > 0:22:25# Food, glorious food... #
0:22:25 > 0:22:28Right, that's you, love.
0:22:36 > 0:22:39I like everything they cook, really.
0:22:39 > 0:22:42# Food, glorious food... #
0:22:42 > 0:22:48That's top marks from the pupils, then, but this afternoon Chris and his team face a difficult exam.
0:22:48 > 0:22:55We need everything cooled down as quickly as possible. We do not want to save the rice. That can go.
0:22:55 > 0:22:59- # Oh, food!- Wonderful food! - Marvellous food!
0:22:59 > 0:23:04- # Fabulous food! - Beautiful food!
0:23:04 > 0:23:09# Glorious food! #
0:23:10 > 0:23:13The Food Fighter is here.
0:23:15 > 0:23:18Later: after a busy service,
0:23:18 > 0:23:20will Chris's kitchen make the grade?
0:23:20 > 0:23:25We've got an Environmental health inspection. A little nervous.
0:23:29 > 0:23:32MUSIC: James Bond Theme
0:23:32 > 0:23:38Back here at Gatwick, it's time to discover why Cody's skills of detection aren't to be sniffed at.
0:23:38 > 0:23:43'Special Agent Cody works for the UK Border Agency.
0:23:43 > 0:23:47'He tracks down illegal foods, especially meat and cheese.
0:23:47 > 0:23:52'But just how is a canine food fighter trained?'
0:23:54 > 0:23:59- How does it work, Liz? - It's quite straightforward, really.
0:23:59 > 0:24:04A number of jars with food in it. We hope he finds the right things.
0:24:04 > 0:24:09If he indicates a ham sandwich, he's done the right thing with the ham, but not the bread.
0:24:09 > 0:24:14So you're trying to eliminate the cross smells and flavours?
0:24:14 > 0:24:20- You want the ham, not the bread. - Yes.- OK, so what have we got in the jars?
0:24:20 > 0:24:25We have various spices, we've got some chocolate and some cod fish and crayfish.
0:24:25 > 0:24:30And mixed in is one jar with a bit of sausage in and one with cheese.
0:24:32 > 0:24:36Right then, Cody, your mission, should you choose to accept it,
0:24:36 > 0:24:41pick out the jars containing meat and cheese.
0:24:42 > 0:24:46Marked X for those of us who have to rely on sight rather than smell.
0:24:49 > 0:24:53- So basically he comes off the lead and goes for it?- That's the idea.
0:24:53 > 0:24:58- Let's see if it works.- Good luck, Cody. Moment of truth, mate.
0:25:10 > 0:25:12Good boy!
0:25:18 > 0:25:19Good boy!
0:25:19 > 0:25:24He was fantastic. Straight to the two with the Xs on.
0:25:24 > 0:25:30But just to check that it was not beginner's luck, I am now going to move the jars around
0:25:30 > 0:25:34so the Xs are in different positions. Will he succeed now?
0:25:37 > 0:25:43Cody gets a treat every time he does well. I do hope he's not cheating here.
0:25:43 > 0:25:48All right, Cody, I've made it more difficult for you. On your way.
0:25:54 > 0:25:57- Good boy!- Straight on it.
0:25:59 > 0:26:03'This is just a small part of Cody's training.'
0:26:03 > 0:26:07He's got some great skills. Clever, clever boy.
0:26:07 > 0:26:13'He's clearly happy in the service of his country, but no time to rest.
0:26:13 > 0:26:17'Over on the runway, planes are landing left, right and centre.
0:26:17 > 0:26:21'A flight from Albania has just taxied in.
0:26:21 > 0:26:24'Cody is back on duty.
0:26:24 > 0:26:29- 'Within minutes, this dog detective has a suspect.' - Hello. Got any food in your bag?
0:26:31 > 0:26:35What's that, then, if that's not meat? What's that?
0:26:35 > 0:26:43- Exactly. That's meat, OK? That's not allowed.- But it's already made. - It's still meat. Not allowed.
0:26:43 > 0:26:49- Not from Albania.- 'Albania's not in the EU, so this food will not be coming through.'
0:26:50 > 0:26:53Is this egg? Egg in here?
0:26:53 > 0:26:56- Not egg.- What's that? Cheese?
0:26:56 > 0:26:59- Cheese. - That's not allowed either.
0:26:59 > 0:27:04'It's a pity, but the rules are clear.
0:27:04 > 0:27:06'Suddenly, things get busy.
0:27:06 > 0:27:10'Cody's picking up the scent all over the place.'
0:27:10 > 0:27:15- Sir, do you have any food in your bag?- Yes.- What?- I have some beef.
0:27:15 > 0:27:19- Is this cheese or butter?- Cheese.
0:27:19 > 0:27:23- What do they have? - It's sausage.- Sausage.
0:27:23 > 0:27:29You're not actually allowed to bring meat or cheese into the country.
0:27:29 > 0:27:31Suddenly it's gone absolutely crazy.
0:27:31 > 0:27:38At the start, there wasn't much. All of a sudden, all of the booths are full of people.
0:27:38 > 0:27:44And all the people you see here are waiting to have their bags inspected because Cody's picked up
0:27:44 > 0:27:48traces of either meat or of cheese. Bonkers.
0:27:48 > 0:27:53'Did anyone on the plane NOT pack meat or cheese?!
0:27:53 > 0:27:57'I hope Cody's on commission. He'll never have to work again!'
0:27:59 > 0:28:06It may seem a little harsh what's going on here. Pretty much every person having food confiscated
0:28:06 > 0:28:12it's because they're bringing it in to eat themselves. But Liz and Cody are safeguarding the food chain.
0:28:12 > 0:28:17By making sure it doesn't get into our food chain, our food is safe.
0:28:17 > 0:28:22They do an amazing job and a very tough job as well.
0:28:22 > 0:28:26'It may be time for me to hop on the next flight home,
0:28:26 > 0:28:31'but for Cody it really is a never-ending mission.'
0:28:35 > 0:28:40Still to come: a cafe owner comes clean about his hygiene.
0:28:40 > 0:28:45- Do you use it regularly?- No. - That's very honest of you.
0:28:48 > 0:28:53Back now to Corpus Christi Catholic College canteen in Preston.
0:28:53 > 0:28:59Earlier, we saw the staff working overtime to deliver safe dinners to students during their exams.
0:28:59 > 0:29:03Now the canteen is put to the test.
0:29:04 > 0:29:11At Corpus Christi school, the busy lunch hour might be over, but the pressure's not.
0:29:11 > 0:29:15The team scrubs down with extra vigour,
0:29:15 > 0:29:19ready for the arrival of this man.
0:29:23 > 0:29:28We've got an Environmental Health inspection, so we're a little bit nervous about that,
0:29:28 > 0:29:34but we feel like we do the right things all the time. It shouldn't be too much of a problem.
0:29:34 > 0:29:40Nowhere escapes the Food Fighters and Simon Neighbour is an Environmental Health Officer
0:29:40 > 0:29:44- charged with checking the food here is safe.- Hello.
0:29:44 > 0:29:49- Simon, Environmental Health.- How are you?- Your routine inspection.
0:29:49 > 0:29:54Simon's going to write a school report, Food Fighters style.
0:29:54 > 0:30:01So will it be gold stars all round or a case of "must try harder" for Head Chef Chris Callagher?
0:30:01 > 0:30:04Schools are inspected every 18 months.
0:30:04 > 0:30:07Last time, Chris got top marks.
0:30:07 > 0:30:13After a quick change, Simon's first task is to catch up on what has been happening.
0:30:13 > 0:30:18- Since we saw you last time, we've won the Best School Dinners in the country.- Brilliant.
0:30:18 > 0:30:21- From the Times Education Awards.- OK.
0:30:21 > 0:30:25What I do is all the paperwork I keep by the back door now.
0:30:25 > 0:30:31When a delivery comes in, I check it all off so there's no temptation to fill it in later.
0:30:31 > 0:30:34It's there. We do temperature checks.
0:30:34 > 0:30:38I get the feeling Chris is trying to be a bit of a teacher's pet.
0:30:39 > 0:30:45Simon's impressed that Chris is showing all his working out, so that's some house points already.
0:30:49 > 0:30:53'Chris said as deliveries come, he does the paperwork there and then.
0:30:53 > 0:31:01'Then it goes in the dry store or chill room. You don't have to worry then about foods crossing over.'
0:31:01 > 0:31:07If you've got raw product hanging around in an area and cooked or part-cooked products also,
0:31:07 > 0:31:13you want to make sure you've got separation, opportunity to clean it down
0:31:13 > 0:31:16and can keep them separate.
0:31:16 > 0:31:22So has Chris been this organised throughout? The fridge is a key risk area. If it's not well kept,
0:31:22 > 0:31:25then they could be working overtime.
0:31:27 > 0:31:30Everything's dated. Brilliant.
0:31:30 > 0:31:36When it was made and what the Use By date is. They're only giving it two days, which is great.
0:31:36 > 0:31:42Even on relatively low-risk stuff. You've got raw food low down, separated, boxed and wrapped.
0:31:42 > 0:31:47So now raw juices dripping on to ready to eat foods.
0:31:47 > 0:31:54There's no food debris in here. There's not a lot of stock, which is good. You don't want that.
0:31:54 > 0:31:57There's obviously a rapid turnover.
0:31:57 > 0:32:00- It's really tidy, really nice. - Full marks for the fridge.
0:32:00 > 0:32:07But it's going to be the state of the kitchen that decides whether Chris is really in the top set.
0:32:09 > 0:32:13It looks brilliant. You know, all the stainless steel is shining.
0:32:13 > 0:32:16You don't see streaks and smears.
0:32:16 > 0:32:20People buy a stainless steel top and think, "I've done everything."
0:32:20 > 0:32:27If you use a chemical, put it on, wipe it off. You'll see the smears left behind on it.
0:32:27 > 0:32:31And here's the secret behind Chris's shiny surfaces - a dispenser
0:32:31 > 0:32:35which makes sure the sanitiser is properly mixed every time.
0:32:35 > 0:32:41What you don't end up with is one of the ladies trying to mix a bottle on the side of a table,
0:32:41 > 0:32:46- putting too much in.- So that's automatically diluted?- Yeah.
0:32:46 > 0:32:48Perfect.
0:32:48 > 0:32:51Chris, you are such a swot!
0:32:53 > 0:32:58Simon's clearly impressed and delighted with the spotless kitchen.
0:32:58 > 0:33:02- This is used in the afternoon for cooling the cakes down.- OK.
0:33:03 > 0:33:05It's like a mirror in there!
0:33:07 > 0:33:09Chris seems to be relaxing,
0:33:09 > 0:33:13but then, finally, there's a bit of a fluff.
0:33:13 > 0:33:17You've got a tiny little bit of fluff on there, on the bottom.
0:33:21 > 0:33:28Well, he is only human after all, but this will hardly blot his copybook.
0:33:28 > 0:33:34So at the end of this exam, it's not A stars Chris is hoping for, but Food Fighter ones.
0:33:34 > 0:33:37Is he going to stay top of the class?
0:33:37 > 0:33:42OK, Chris. Just finished off out the front. It's brilliant.
0:33:42 > 0:33:48It's really, really nice. "Confidence in management" is the highest score you can get,
0:33:48 > 0:33:55"Structure" is the highest score, I've not seen any preparation, but I'll carry over the last score.
0:33:55 > 0:34:01- So it's top marks. You'll get another 5-star certificate.- Lovely. - Thanks very much for your time.
0:34:01 > 0:34:05- I'll sleep tonight! - I'll get this off now.- Fantastic.
0:34:05 > 0:34:07Thank you.
0:34:08 > 0:34:13For Chris, being the Food Fighter's pet makes it all worthwhile.
0:34:13 > 0:34:18And the pupils here will never have the excuse of food poisoning to get them out of lessons.
0:34:18 > 0:34:23You feel when people come in and see you've got five stars,
0:34:23 > 0:34:29they know you're doing a good job keeping tings clean, which is just paramount for me.
0:34:29 > 0:34:32It's something I'm really proud of.
0:34:32 > 0:34:34So I'll keep on top of it.
0:34:47 > 0:34:51The term greasy spoon describes cafes serving up fried foods.
0:34:51 > 0:34:56It's not the most flattering phrase, but all food outlets have to meet public health standards.
0:34:56 > 0:35:03We've been following three Food Fighters up and down the country to see if grease really is the word.
0:35:07 > 0:35:13In Westminster, Environmental Health Officer Sarah Quinn is at Caffe Pronto.
0:35:13 > 0:35:17And this greasy spoon isn't very greasy.
0:35:18 > 0:35:20It looks pretty clean.
0:35:22 > 0:35:26Now for the important stuff - the food.
0:35:26 > 0:35:31Sarah uses her probe thermometer to test the temperature of the fillings.
0:35:31 > 0:35:35Making sure the temperature of any cold food is below 8 Celsius.
0:35:35 > 0:35:41The legislation says it must be because it helps control the growth of bacteria.
0:35:41 > 0:35:48Anything between 8 and 63 degrees Celsius is classed as the danger zone.
0:35:48 > 0:35:53If your food's in that danger zone, bacteria multiply a lot quicker
0:35:53 > 0:35:56and there's a small chance of food poisoning.
0:35:56 > 0:36:03This is 6.7 degrees, so it's well into the temperature area we'd like.
0:36:03 > 0:36:07Sarah's impressed with Pronto frontman Riyadh Haziq.
0:36:07 > 0:36:10Egg and bacon, twice.
0:36:10 > 0:36:15Most owners feel a bit of tension when the Health Inspectors come,
0:36:15 > 0:36:18but for Riyadh the heat is very much off.
0:36:18 > 0:36:23- Generally, yeah.- Is it good?- Yes. - I've been a good boy?
0:36:23 > 0:36:27- For a greasy spoon...- Yeah? - ..it's clean.
0:36:28 > 0:36:33The Food Fighters mark every kitchen with a star rating out of five.
0:36:33 > 0:36:38Only some missing paperwork has cost Pronto top scores.
0:36:38 > 0:36:43If they had the paperwork here, we'd probably be looking at five stars.
0:36:43 > 0:36:49I'm not going to make a decision here and now, but we're probably still looking at four.
0:36:50 > 0:36:55For Sarah, this has been a cracking inspection.
0:36:55 > 0:37:01- Thank you very much.- Thank you. - 'He was a very nice gentleman, he knew what he was talking about.'
0:37:01 > 0:37:06It was very clean, very well run. It just gives you confidence.
0:37:06 > 0:37:12It's nice to see that people are happy to have you there and will take on board any advice you give.
0:37:12 > 0:37:16I'm really pleased with the way it went.
0:37:18 > 0:37:23In Southend, Food Fighter Steve Ramm is at Dino's Cafe.
0:37:27 > 0:37:32Dino's owner and chef Richard Bonnett is facing plenty of questions.
0:37:32 > 0:37:39- There are a few little concerns here.- Right now, they're talking rubbish.
0:37:39 > 0:37:45In the summer, more likelihood of flies around the waste bin. I can't see a lid. Do you have one?
0:37:45 > 0:37:50- Not normally, no. - I would advise strongly that you get one.
0:37:50 > 0:37:53Then the bugs will be less.
0:37:53 > 0:37:58Have you got any plans to, at the sort of bare minimum,
0:37:58 > 0:38:04- tidy up a bit and make some minor repairs or even...- Yeah, yeah, there's loads I'd love to do
0:38:04 > 0:38:08- but that's down to finances. - Yeah.- As we all know.
0:38:08 > 0:38:14A little bit of structural alteration and to have adequate shelving and such like
0:38:14 > 0:38:17to keep all the things in a designated area.
0:38:20 > 0:38:27As well as being vigilant about ingredients, there are simple, but effective ways to banish bacteria.
0:38:27 > 0:38:33I'm looking at this hand basin. It's not readily accessible, which the law requires.
0:38:33 > 0:38:38- Why? Because if you are of average male height...- Yeah, no problem.
0:38:38 > 0:38:41It's not encouraging me to use this.
0:38:41 > 0:38:47Regular hand washing in a designated hand basin is one of the best ways to prevent food poisoning.
0:38:47 > 0:38:51- Do you use it regularly?- No. - That's very honest of you.
0:38:51 > 0:38:55- I would normally use that one. - You would? OK.
0:38:55 > 0:39:01This is mainly a sink. You could designate and sanitise this for hand-washing.
0:39:01 > 0:39:05- It's not likely to happen when you're busy.- No, no...
0:39:05 > 0:39:08That's likely to get contaminated.
0:39:10 > 0:39:14Time for Steve to come clean and reveal Dino's hygiene score.
0:39:14 > 0:39:16It's three out of five,
0:39:16 > 0:39:21but with a few improvements that could rise.
0:39:21 > 0:39:26It's a bit difficult in this small structure to get that score high.
0:39:26 > 0:39:31Five is very difficult to aim for, but you're three and four is attainable.
0:39:31 > 0:39:38The previous score, which was 18 months ago, was three, "generally satisfactory".
0:39:38 > 0:39:42And that's what it still is. I hoped it might improve a bit.
0:39:42 > 0:39:46You'll not run much of a risk here, but there are improvements to make.
0:39:46 > 0:39:53As time goes on, we all get lax and need a little push in the right direction.
0:39:53 > 0:40:00If you give a customer food poisoning they won't come back next week, so we keep them happy and us happy.
0:40:04 > 0:40:10Back at the Quarry in Leicestershire, Laura Cowlishaw is digging around Marie's cafe.
0:40:11 > 0:40:17- Ham and cheese.- And so far she's pretty much struck gold.
0:40:17 > 0:40:21Their separation and prevention of cross-contamination is spot on.
0:40:21 > 0:40:26I've not seen it this good in a premises of this type before
0:40:26 > 0:40:29so you've got full marks for that!
0:40:30 > 0:40:37When it comes to marks, Marie Collins is keen for an overall five-star rating.
0:40:37 > 0:40:44This is what Marie's keeping warm. It's your usual breakfast stuff. She's got the beans, the bacon...
0:40:45 > 0:40:50And her hot streak continues when Laura checks the food.
0:40:50 > 0:40:55The sausages, they're 64, 65, 68, 70. That's excellent.
0:40:57 > 0:41:00But Marie's hopes could be hit.
0:41:02 > 0:41:05There's no running hot water onsite.
0:41:07 > 0:41:10Cold water just can't blast the bacteria away.
0:41:10 > 0:41:13Hot water is a legal requirement.
0:41:13 > 0:41:18The Quarry is not adaptable because it's on such a tight line.
0:41:18 > 0:41:22Marie does have an urn providing boiling water.
0:41:22 > 0:41:27She uses this for washing hands and dishes.
0:41:27 > 0:41:33- That's constantly boiling, 24/7. I never switch it off.- Right. You've always got that in use.
0:41:35 > 0:41:40Allowances for the set-up might just have saved Marie's bacon.
0:41:40 > 0:41:44It's like more of a burger van, even though it's a static thing.
0:41:44 > 0:41:49Sometimes, you know, we kind of allow things like that.
0:41:49 > 0:41:53Minor cleaning issues cost Marie top marks last time.
0:41:53 > 0:41:59She's confident there's been an improvement and hopes the stars will reflect this.
0:41:59 > 0:42:04Cleaning's really good. Just a pipe under the sink, no big deal.
0:42:04 > 0:42:07Moment of truth time.
0:42:07 > 0:42:11Is it a clean sweep of stars for Marie's cafe?
0:42:11 > 0:42:16Overall, you're doing a cracking job. The practices are fantastic.
0:42:16 > 0:42:23- And your paperwork is in place and up to date, so well done. I'm going to give you five stars.- Thank you!
0:42:25 > 0:42:27Five! I'm happy.
0:42:27 > 0:42:30That is one big, red smiley face!
0:42:31 > 0:42:38This not-so-greasy spoon could teach some supposedly posher places a thing or two about safety.
0:42:40 > 0:42:46It would be nice to take a few not-so-good businesses there and show them how it should be done.
0:42:46 > 0:42:51She's gone up a star rating. I'm really happy for her.
0:43:10 > 0:43:14Subtitles by Subtext for Red Bee Media Ltd - 2011
0:43:15 > 0:43:17Email subtitling@bbc.co.uk