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 are 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
0:00:17 > 0:00:18working hard to keep us safe.
0:00:18 > 0:00:21They are the Food Fighters.
0:00:44 > 0:00:46Coming up today...
0:00:46 > 0:00:48Meals in minutes, but what goes into ensuring
0:00:48 > 0:00:51our TV dinners are completely safe to eat?
0:00:51 > 0:00:54High-risk catering at a county show.
0:00:54 > 0:00:58Got nine barbecues under cover in one place
0:00:58 > 0:01:01and customers are cooking their own food?
0:01:01 > 0:01:04- There are always raised eyebrows. - I know.
0:01:04 > 0:01:06And from fields to our fridge.
0:01:06 > 0:01:10Will this unpasteurised cheese get the thumbs up?
0:01:10 > 0:01:13Food safety and hygiene is mega-critical here
0:01:13 > 0:01:16because I'm dealing with a raw product - raw cheese, raw milk.
0:01:24 > 0:01:28'We Brits have been buying ready-prepared meals since the late 1970s.
0:01:28 > 0:01:32'And the variety now on offer is simply staggering.
0:01:32 > 0:01:36'From Chinese are to Italian, Indian to British classics -
0:01:36 > 0:01:39'it's possible to eat our way around the world
0:01:39 > 0:01:40'with dishes cooked in minutes.'
0:01:45 > 0:01:47We all lead hectic lives,
0:01:47 > 0:01:49and when cooking something from scratch isn't an option,
0:01:49 > 0:01:53many of us reach for products from this aisle in our supermarket.
0:01:53 > 0:01:55The ready meal market is big business.
0:01:57 > 0:02:00Even though the products are convenient, they have to undergo
0:02:00 > 0:02:03rigorous hygiene checks to ensure that they're safe to eat.
0:02:04 > 0:02:07'Here at this food factory in Southall, West London,
0:02:07 > 0:02:12'they make as many as 200,000 ready meals every day.
0:02:12 > 0:02:15'On the production line for Sainsbury's supermarkets
0:02:15 > 0:02:18'is one of our national dishes - chicken tikka masala.
0:02:18 > 0:02:23'And making sure this yummy curry doesn't give us a dicky tummy
0:02:23 > 0:02:25'is this Food Fighter.
0:02:25 > 0:02:29'Alec Kyriakidis is the supermarket's head of safety.
0:02:29 > 0:02:33'Today he's conducting one of his regular inspections here,
0:02:33 > 0:02:36'to make sure the ready meals are being made safely.'
0:02:37 > 0:02:39'First stop, goods in.
0:02:39 > 0:02:42'Handling a very high-risk product.'
0:02:44 > 0:02:48All right, so chicken comes in, what do we look for?
0:02:48 > 0:02:51What does it look like, what does it smell like,
0:02:51 > 0:02:54is it slimy, blood spots - there's no blood spots on there.
0:02:54 > 0:02:58You are looking for things you wouldn't want such as gristle or bone.
0:02:58 > 0:03:02We certainly don't want any bone in a product.
0:03:02 > 0:03:05'The chicken pieces are also weighed here to ensure they are the right size.
0:03:05 > 0:03:08'To big and the chicken might not be thoroughly cooked,
0:03:08 > 0:03:11'increasing the risk of food poisoning.'
0:03:11 > 0:03:14Chicken has been subject to many health scares over the years.
0:03:14 > 0:03:17The main dangers from a piece of raw chicken are what?
0:03:17 > 0:03:21Most people know that raw chicken is something you need to handle very carefully.
0:03:21 > 0:03:24The two key microbiological safety concerns
0:03:24 > 0:03:26are salmonella and campylobacter.
0:03:26 > 0:03:29Salmonella is a lot lower than it ever has been in raw poultry
0:03:29 > 0:03:31but it still can be there.
0:03:31 > 0:03:34Campylobacter is there quite frequently,
0:03:34 > 0:03:37therefore we all know it has to be cooked properly
0:03:37 > 0:03:40and you have to make sure that you don't cross-contaminate
0:03:40 > 0:03:42between the raw chicken and the cooked chicken.
0:03:44 > 0:03:47'Spices are the key ingredient in any curry,
0:03:47 > 0:03:51'so I'm following my nose to the most aromatic room in the factory.'
0:03:52 > 0:03:55Ah! Look at this!
0:03:55 > 0:03:57This is glorious.
0:03:57 > 0:04:00The smell in here is fantastic.
0:04:00 > 0:04:05You get cloves, cardamom, cumin, coriander, garam masala,
0:04:05 > 0:04:09lovely cinnamon bark in there, dried chillies. It's just beautiful.
0:04:09 > 0:04:12'But while you might imagine these would be very low risk,
0:04:12 > 0:04:14'the vibrant colours could signal danger.'
0:04:17 > 0:04:22I suppose that because all of these spices are imported
0:04:22 > 0:04:25then there are still health and safety issues here.
0:04:25 > 0:04:29Absolutely. I think you can't take anything for granted.
0:04:29 > 0:04:32You might remember many years ago the issue with Sudan 1,
0:04:32 > 0:04:37where people were adding illegal dyes to some of the spices.
0:04:37 > 0:04:42You can see the vivid colours here, there is the risk
0:04:42 > 0:04:46that people could actually try for example to add Sudan 1
0:04:46 > 0:04:48to really make that red more vibrant.
0:04:48 > 0:04:51These will be subject to testing particularly for chemical
0:04:51 > 0:04:53and microbiological hazards
0:04:53 > 0:04:56that could be present associated with them.
0:04:56 > 0:05:01Now I've got all of these in front of me and they are all going to be measured, I want to get cooking now.
0:05:01 > 0:05:04Let's go through and see how it's all brought together in the pan.
0:05:08 > 0:05:11'I absolutely love cooking curry,
0:05:11 > 0:05:14'and how they create the tikka masala ready meal
0:05:14 > 0:05:17'isn't so different to how I'd make it.
0:05:17 > 0:05:22'For the marinade I'd add my spice mix and yoghurt... '
0:05:24 > 0:05:26' ..before adding my chicken.'
0:05:30 > 0:05:32'But obviously one thing I don't do
0:05:32 > 0:05:35'is make curry on such an industrial scale,
0:05:35 > 0:05:38'and here they're using a catering cement mixer to do it.'
0:05:38 > 0:05:42The whole idea is to really maximise the interaction
0:05:42 > 0:05:44between the marinade and the chicken,
0:05:44 > 0:05:49because what that does is it helps you absorb all that flavour into the chicken very quickly.
0:05:49 > 0:05:52What's happening temperature-wise at this point?
0:05:52 > 0:05:56When the chicken comes in raw, keeping that temperature down is so important.
0:05:56 > 0:05:59- Are we still fairly cold at this point?- Absolutely.
0:05:59 > 0:06:02They tumble for about half-an-hour maximum.
0:06:02 > 0:06:07They'll go back into the chiller, they'll be held there just to stabilise for another half-hour
0:06:07 > 0:06:10and then they'll be straight on the line to be cooked.
0:06:12 > 0:06:18Once the chicken is marinated it's flame-grilled in one of these huge ovens.
0:06:18 > 0:06:21When it comes out the other side its core temperature is monitored
0:06:21 > 0:06:24to make sure it's cooked through.
0:06:24 > 0:06:29'Elsewhere in the factory, the masala sauce is being cooked up.
0:06:32 > 0:06:37'But it's in the pilau rice where the next food poisoning nasty could be lurking.'
0:06:37 > 0:06:42Rice is one of those things I think a lot of people don't realise
0:06:42 > 0:06:47how dangerous it can be in terms of getting food poisoning.
0:06:47 > 0:06:52Yes. There are inherent risks with rice, particularly when you are cooking it on a large scale.
0:06:52 > 0:06:55Most people think you are cooking it, you are boiling it,
0:06:55 > 0:06:58and therefore nothing is a problem afterwards, everything is killed.
0:06:58 > 0:07:02But there are some spore-forming bacteria that can remain.
0:07:02 > 0:07:04Once the rice is then cooked,
0:07:04 > 0:07:09if you leave it for too long it stays warm and moist.
0:07:09 > 0:07:12- Perfect conditions for bacteria. - Perfect conditions.
0:07:12 > 0:07:16Those spores germinate and grow, and as a consequence you can be ill.
0:07:17 > 0:07:21'To stop bacteria growing, the rice is spread evenly on these trays
0:07:21 > 0:07:25'before being whisked through to the massive blast chiller.'
0:07:25 > 0:07:28The aim of the blast chiller is actually to blow cool air over it
0:07:28 > 0:07:30to take the heat out of it very quickly
0:07:30 > 0:07:34and to get it to a temperature where those bacteria aren't going to grow.
0:07:34 > 0:07:37So does that mean now, because this is now a cooked product,
0:07:37 > 0:07:41that the next stage for us is to move into the high-risk side?
0:07:41 > 0:07:43Absolutely. Let's go and get changed into high-risk kit.
0:07:43 > 0:07:48I love a bit of danger, Alec, I love a bit of danger.
0:07:51 > 0:07:52Coming up...
0:07:52 > 0:07:55Vital advice at the County Show.
0:07:55 > 0:07:59I normally sacrifice one burger, breaking it open to make sure
0:07:59 > 0:08:01it's cooked all the way through and the juices are running clear.
0:08:01 > 0:08:05Very important, because if it's pink, it's trouble.
0:08:10 > 0:08:15'But first, despite the recent credit crunch, eating out is more popular than ever in the UK.
0:08:15 > 0:08:19'But even if a restaurant is recommended by a newspaper or website review,
0:08:19 > 0:08:24'it's worth knowing if it hits the highs when it comes to hygiene.
0:08:24 > 0:08:28'So we've been following environmental health officers up and down the country.
0:08:28 > 0:08:32'And it's their job to make sure your evening out won't buy you
0:08:32 > 0:08:34'a case of food poisoning.'
0:08:39 > 0:08:41'Leigh-on-Sea, Essex.
0:08:41 > 0:08:46'In a one-time working boatyard sits The Boatyard restaurant.
0:08:46 > 0:08:51'It offers a fine dining experience with estuary views,
0:08:51 > 0:08:54'and goes down well with locals and tourists.
0:08:54 > 0:08:59'Today, Environmental Health Officer Steve Ramm has sailed in
0:08:59 > 0:09:03'to make sure there's no chance of anyone getting sick.'
0:09:03 > 0:09:08On the website that gives scores for restaurants we find this one is
0:09:08 > 0:09:12giving the highest number of hits, so that's a sign of how popular it is.
0:09:12 > 0:09:15When it received its last inspection about a year ago,
0:09:15 > 0:09:17despite its popularity on the ratings
0:09:17 > 0:09:21it only got a description of broadly compliant, which is not alarming
0:09:21 > 0:09:24but we'd like to think it could do better than that.
0:09:25 > 0:09:29- Hello there. - 'Steve meets head chef John.'
0:09:29 > 0:09:32That's right, Steve Ramm, Southend Council, how do you do?
0:09:35 > 0:09:38'The last inspection here didn't go well.
0:09:38 > 0:09:42'So John has been working hard to steer this restaurant in the right direction.'
0:09:45 > 0:09:48'John takes Steve to the main food prep area.
0:09:48 > 0:09:50'There's plenty of space at The Boatyard.
0:09:50 > 0:09:52'Steve thinks he could use it better.'
0:09:52 > 0:09:58Yes, in the past we've said if you do raw food on a worktop
0:09:58 > 0:10:01and then later on you're doing ready-to-eat food, make sure you sanitise.
0:10:01 > 0:10:04That's what we've been saying for a long time.
0:10:04 > 0:10:09The new guidance says you ought really to have a separate area, designate a separate area.
0:10:09 > 0:10:10I would think you've got...
0:10:10 > 0:10:14You've got two sides of a stainless-steel worktop, that should be quite easy.
0:10:14 > 0:10:18'Cross-contamination is one of the most common causes of food poisoning.
0:10:18 > 0:10:21'Making sure no bugs from raw meat find their way to
0:10:21 > 0:10:25'the ready-to-eats means safer food on the punters' plates.'
0:10:26 > 0:10:29'By the same token, when raw meat is stored
0:10:29 > 0:10:31'it should be kept at the bottom,
0:10:31 > 0:10:34'so juices don't drip down on to other food.'
0:10:34 > 0:10:37- Cooked meats.- Yeah.- Sauces.
0:10:37 > 0:10:41So once again you've thought about the fact we've got raw meats at the bottom where they should be,
0:10:41 > 0:10:45cooked meats at the top where they should be, and sauces in the middle.
0:10:45 > 0:10:48- Everything is separate.- OK.
0:10:48 > 0:10:53'The fridge temperature should be no higher than eight degrees Celsius.
0:10:53 > 0:10:56'Anything higher would allow harmful bacteria to grow.
0:10:56 > 0:11:00'Steve is happy with all but one fridge.'
0:11:00 > 0:11:04I'm actually getting eight and nine, which is what this is saying.
0:11:04 > 0:11:08'This fridge is more of a storage space for low risk foods, so it's not a major issue.'
0:11:08 > 0:11:13But you do need to keep an eye to make sure you bring it back to below eight.
0:11:16 > 0:11:19'Steve has to use all his findings to come up with an overall score.
0:11:19 > 0:11:23'The food fighters grade every outlet from 0 - 5.'
0:11:25 > 0:11:28I think I've seen all I need to see today.
0:11:28 > 0:11:34'At its last inspection The Boatyard just kept its head above water with a two.
0:11:34 > 0:11:36'John is desperate to climb the ladder.'
0:11:40 > 0:11:43I've been as honest and as positive as I possibly can.
0:11:43 > 0:11:47I've played by the books, I've done everything they've told me to do
0:11:47 > 0:11:49and I hope that reflects in the report.
0:11:50 > 0:11:52'Moment of truth time.'
0:11:52 > 0:11:55- This is my report form.- 'Will The Boatyard have won a few more stars?'
0:11:57 > 0:12:01And it confirms, as we've discussed as we've gone around,
0:12:01 > 0:12:05that you have made some improvements since the last inspection.
0:12:05 > 0:12:08You've gone from a two to a four, which is described as good.
0:12:08 > 0:12:11'So it's four for The Boatyard, and with a few more improvements
0:12:11 > 0:12:15'this restaurant could easily achieve five.'
0:12:19 > 0:12:23I'm pretty happy. We've got four stars, a score of four.
0:12:23 > 0:12:26It's a massive improvement to when she last come in,
0:12:26 > 0:12:28which was pretty shocking.
0:12:28 > 0:12:30But obviously the next step is now five stars,
0:12:30 > 0:12:33and that's what I'm looking forward to getting.
0:12:36 > 0:12:41'From Essex to one of the world's foremost learning institutions -
0:12:41 > 0:12:43'Oxford University.'
0:12:49 > 0:12:50'In the new biochemistry building,
0:12:50 > 0:12:54'there's a popular cafe serving hungry science students.
0:12:54 > 0:12:58'Students and good food don't normally go together,
0:12:58 > 0:13:01'but like any restaurant, this one will have to make the grade.'
0:13:01 > 0:13:03How you doing?
0:13:05 > 0:13:09'So Food Fighter Richard Kuziara is taking a trip down memory lane.'
0:13:09 > 0:13:11I always enjoyed being a student.
0:13:11 > 0:13:13It's coming back to me now.
0:13:13 > 0:13:15Good. Want a job?
0:13:17 > 0:13:22'Catering manager Karen fills him in on what they do here.'
0:13:22 > 0:13:26We have at least one or two hot other choices.
0:13:26 > 0:13:29Today, we've got cannelloni and we've got fish.
0:13:29 > 0:13:33OK. And again, that's all prepared on the day.
0:13:33 > 0:13:37- That's all prepared fresh every day. - OK. Great. Nice.
0:13:37 > 0:13:42'Health inspections can be as nerve-wracking as exams, but Karen's calm.'
0:13:42 > 0:13:47I've had no problems about this. You know, everyone was saying "Oh, they're coming."
0:13:47 > 0:13:49I said, "Don't worry about it. Do what you do.
0:13:49 > 0:13:53"If you're doing something wrong, we'll find out
0:13:53 > 0:13:55"and we can put it right."
0:13:55 > 0:13:58'And Richard's giving it a big tick so far.'
0:13:58 > 0:14:02The whole thing just is like really bright and airy and lovely, isn't it?
0:14:02 > 0:14:07'Especially when he gets a load of the supersized butties.'
0:14:07 > 0:14:10That's a sandwich and a half, that, isn't it?
0:14:10 > 0:14:12Definitely a man's sandwich. Excellent.
0:14:12 > 0:14:16You've got stuff for the skint students as well. That's all good.
0:14:16 > 0:14:19'Time for some science, then, in the biochemistry building.
0:14:19 > 0:14:22'Richard aims his laser to check fridge temperatures.'
0:14:22 > 0:14:25The temperature inside, yeah, is good.
0:14:25 > 0:14:28'It's full marks so far for front of house.'
0:14:28 > 0:14:34- This looks really nice.- Thank you. - I wasn't expecting it to be quite such nice home-prepared stuff.
0:14:34 > 0:14:37I thought, well, you know, it's... yeah, yeah.
0:14:37 > 0:14:39'But when Richard heads into the kitchen... '
0:14:39 > 0:14:43- Right. You want to come round this way?- Yeah, please.
0:14:43 > 0:14:45'Will the raw elements pass the test?'
0:14:49 > 0:14:52- Later...- You can't wash your hands in it. It's too hot.
0:14:52 > 0:14:56'Will Oxford University's cafe make the grade?'
0:14:56 > 0:14:58You do need hot water, but you don't want it too hot.
0:14:58 > 0:15:01If it's too hot, it's going to scald your hands.
0:15:04 > 0:15:08'Now, most milk and cheese that we buy has been pasteurised.
0:15:08 > 0:15:11'This extreme heating kills off any dodgy lurking bacteria,
0:15:11 > 0:15:16'but some cheese makers believe that unpasteurised or raw milk can give a better flavour.
0:15:16 > 0:15:21'Now that might be true, but how can we be sure that this cheese is safe to eat?'
0:15:27 > 0:15:30'This is Mrs Kirkham's Dairy near Preston in Lancashire.
0:15:30 > 0:15:33'Here they handle every stage of cheese production.'
0:15:35 > 0:15:37'From the cows in the field...
0:15:37 > 0:15:40'to milking in the parlours...
0:15:40 > 0:15:43'to the final big cheese.'
0:15:44 > 0:15:49'The boss here is a firm believer in using unpasteurised milk.'
0:15:51 > 0:15:57My name's Graham Kirkham, and I make a raw milk unpasteurised Lancashire cheese.
0:15:57 > 0:16:01Food safety and hygiene is megacritical here,
0:16:01 > 0:16:05because we're dealing with a raw product. Raw cheese, raw milk.
0:16:05 > 0:16:10'But aren't Graham's methods of cheese-making risky?
0:16:10 > 0:16:14'Well, today he should find out because a Food Fighter has come calling.
0:16:15 > 0:16:20'Simon Neighbour is an Environmental Health Officer from Preston Council,
0:16:20 > 0:16:22'and he's here to inspect the dairy.'
0:16:22 > 0:16:25- Hey, Graham. - 'Before the inspection begins,
0:16:25 > 0:16:29'it's vital the pair don't introduce any contaminants into the dairy.'
0:16:29 > 0:16:32As we've come up the path earlier on, there could have been
0:16:32 > 0:16:35anything on the path that picks up contaminations.
0:16:35 > 0:16:38So stick the wellies on, they'll go through the foot bath more easily,
0:16:38 > 0:16:44and you just make sure the footwear is sanitised and don't introduce any bacteria into the processing area.
0:16:44 > 0:16:46'Wellied up, they can enter.
0:16:46 > 0:16:50'The cheese-making at Mrs Kirkham's is very hands-on.
0:16:50 > 0:16:53'So the first critical step for Simon
0:16:53 > 0:16:56'is to check that hand-washing is up to scratch.'
0:16:56 > 0:16:59So here we're just making sure we've got
0:16:59 > 0:17:03hot and cold or appropriately mixed water. So that's a nice temperature.
0:17:03 > 0:17:06If it's too cold, you tend not to wash your hands for very long.
0:17:06 > 0:17:08Soap, obviously.
0:17:08 > 0:17:11Something you can then dry your hands on.
0:17:11 > 0:17:12You've then got an alcohol gel,
0:17:12 > 0:17:19which is excellent for giving a final clean and sanitise the hands.
0:17:22 > 0:17:25'Now it's time to inspect the key areas.
0:17:25 > 0:17:30'Once the cows are milked, their milk passes through a big tank into this room.
0:17:30 > 0:17:35'It's here that the cheese-making magic begins.'
0:17:35 > 0:17:40We add a culture, called starter, which looks like a natural yoghurt.
0:17:40 > 0:17:43That goes in, then 20 minutes later you put a rennet in,
0:17:43 > 0:17:45which basically sets the milk.
0:17:45 > 0:17:49Looks like a blancmange. Which creates this sort of a thing.
0:17:49 > 0:17:51Makes it set like that.
0:17:51 > 0:17:55The curds will sink and the whey will come to the top.
0:17:55 > 0:17:58In about another hour's time, we'll drain all this off
0:17:58 > 0:18:02and we'll just be left with the curds in the bottom.
0:18:02 > 0:18:06'The whey is simply a byproduct, and can now be used as animal feed.
0:18:06 > 0:18:11'The remaining curd is the stuff that will eventually become cheese.'
0:18:12 > 0:18:16'So Simon must ensure the curd-making methods are safe.'
0:18:16 > 0:18:18OK, so just looking at the structure,
0:18:18 > 0:18:22and the cleanliness on this, and the state of repair, that's all fine.
0:18:22 > 0:18:27There's nothing looking like it's going to flake or be dropping into the milk.
0:18:27 > 0:18:29All the welding's good.
0:18:29 > 0:18:35'Simon's checks are crucial in keeping cheese-eaters safe from danger microorganisms.'
0:18:35 > 0:18:39Those organisms don't affect how the product looks or tastes or smells,
0:18:39 > 0:18:41so it could look absolutely fine,
0:18:41 > 0:18:46taste fine when you're eating it, no off odours, but those pathogens
0:18:46 > 0:18:48can cause illness 12-36 hours later.
0:18:48 > 0:18:51With listeria, there's an incubation time of 70 days
0:18:51 > 0:18:55between eating the product and it actually making you ill.
0:18:55 > 0:18:58So it's keeping an eye on the process,
0:18:58 > 0:19:02making sure the cheese develops as you would expect it to do.
0:19:02 > 0:19:06'There's no pasteurisation process to kill germs in the milk.
0:19:06 > 0:19:10'This makes it all the more important nothing contaminates the milk flow.
0:19:10 > 0:19:15'The best way of keeping things clean is thorough, regular test swabs.'
0:19:15 > 0:19:19The whole dairy's swabbed, actually, on a weekly basis now.
0:19:19 > 0:19:22Tap end. Corners in this vat.
0:19:22 > 0:19:25Floor, drains, you know.
0:19:25 > 0:19:29'Graham's anti-contamination efforts look thorough.
0:19:29 > 0:19:32'They should help stop this curd picking up germs
0:19:32 > 0:19:36'before it enters the next stage, the curd bin.'
0:19:36 > 0:19:39The purpose of this is to drain more of the whey off,
0:19:39 > 0:19:42so we cut this up and we break it to help drainage.
0:19:42 > 0:19:46Then we press it again, and we do this sort of three times,
0:19:46 > 0:19:49and then it's left till the following morning.
0:19:49 > 0:19:53'But draining isn't the only thing going on here.
0:19:53 > 0:19:57'Lactic acid is now produced by the live culture in this curd.
0:19:57 > 0:20:03'The acid not only adds flavour, but prevents the growth of bad bacteria.'
0:20:03 > 0:20:04This is what we made yesterday.
0:20:04 > 0:20:08Sort of rubbery curd, no whey left in it.
0:20:08 > 0:20:10Nice and dry, nice and squidgy.
0:20:10 > 0:20:11- OK.- Plenty of acidity.
0:20:11 > 0:20:151.4 or 14 on the acidity, so that's high, that's really good.
0:20:15 > 0:20:19Nice milky smells coming off it. It's good. That's how we want it.
0:20:19 > 0:20:23'These high acidity levels are good for the taste -
0:20:23 > 0:20:25'and good for safety too.
0:20:25 > 0:20:30'What's more, as cheese matures, acidity levels rise.
0:20:30 > 0:20:34'This produces an ever-increasing defence against bad bacteria.'
0:20:36 > 0:20:40'But the danger of contamination remains throughout.
0:20:40 > 0:20:41'These are the cheese presses.
0:20:41 > 0:20:44'Used to, well, press cheese, really.
0:20:44 > 0:20:48'And they're next on Simon's checklist.'
0:20:48 > 0:20:51Because it's a really moist environment, quite steamy,
0:20:51 > 0:20:55rust develops quite quickly, but these are in good condition.
0:20:55 > 0:21:00Blue is a good colour, because if any of the paint did flake off and got through the covering,
0:21:00 > 0:21:03you'd be able to pick it up straight away.
0:21:03 > 0:21:09'And here we are at the very end of the cheese journey and Simon's inspection. The storage room.'
0:21:09 > 0:21:13So cheese is turned every few weeks.
0:21:13 > 0:21:18'Key for Simon here is the labelling, and of course those all-important temperature checks.'
0:21:18 > 0:21:22We keep this room at about 12-14 degrees,
0:21:22 > 0:21:24so it's quite warm in some respects.
0:21:24 > 0:21:28- We need that bit of warmth, because that's what keeps the starter culture working.- Sure.
0:21:28 > 0:21:32Which keeps all the pathogens at bay, which builds up the acidity,
0:21:32 > 0:21:35and we also need it to be able to get this rind growth.
0:21:35 > 0:21:39If it's too cold we won't get this nice white mould growing.
0:21:39 > 0:21:42'And at the end of his inspection, it's feedback time.'
0:21:42 > 0:21:45You slightly improved your score on last time.
0:21:45 > 0:21:47Pretty much as good as you can get now. Keep doing that.
0:21:47 > 0:21:49Keep doing what we're doing.
0:21:49 > 0:21:52'Graham may only have a small dairy...'
0:21:52 > 0:21:54All right, cheers.
0:21:54 > 0:21:58'but when it comes to food safety, he really is a big cheese.'
0:21:58 > 0:22:01Yeah, sure, it's a good inspection,
0:22:01 > 0:22:04and I hope that the next one will be the same, if not even better.
0:22:04 > 0:22:08That's how it is. That's how it has to be. That's how it has to be.
0:22:14 > 0:22:16I have to say, this has been one of the hardest things
0:22:16 > 0:22:20I've had to do on Food Fighters, because curry is my thing,
0:22:20 > 0:22:24and if I'm honest with you, if they sold lager in here, I'd never leave.
0:22:29 > 0:22:32When it comes to eating red meat, many people like to eat it rare.
0:22:32 > 0:22:36But there's a clear distinction that must be made
0:22:36 > 0:22:38between burgers and steak.
0:22:38 > 0:22:41Bacteria like E-coli, survive on the outside of the meat
0:22:41 > 0:22:44so as long as you cook the outside of the steak or roast beef,
0:22:44 > 0:22:45you're going to be OK.
0:22:47 > 0:22:49But burgers are a completely different story.
0:22:49 > 0:22:52Because they're made of minced beef,
0:22:52 > 0:22:57it means that every single grain of the burger has been exposed to those food poisoning nasties.
0:22:57 > 0:23:00It's therefore vital that burgers are cooked through.
0:23:05 > 0:23:08'It's the second day of the Devon County Show.
0:23:08 > 0:23:12'And the crowds are pouring in to sample the local produce.
0:23:12 > 0:23:15'There's a lot of high risk outdoor cooking going on here
0:23:15 > 0:23:21'but if any vendor plans to cut corners, they'd better think again.
0:23:21 > 0:23:23'There's a Food Fighter here
0:23:23 > 0:23:27'with a name to strike fear into the heart of any rogue trader.
0:23:27 > 0:23:29BUGLE CALL
0:23:31 > 0:23:32My name is Dick Turpin
0:23:32 > 0:23:36and it's my job to maintain food standards at open-air events.
0:23:36 > 0:23:43# Stand and Deliver, your money or your life. #
0:23:43 > 0:23:46'Catering steward Dick Turpin needs to check every stall here'
0:23:46 > 0:23:49'but it's the red meat and burgers that's his priority.'
0:23:49 > 0:23:54We're going to get 90,000 people in three days to feed,
0:23:54 > 0:23:57and we take that very seriously.
0:23:57 > 0:24:02You're running at 78, when you only need 75. That's all right.
0:24:02 > 0:24:06'Dick knows a lapse in standards today would not only be a public health calamity,
0:24:06 > 0:24:11'it would also be an economic disaster for the whole Devon Show.'
0:24:11 > 0:24:15And that's what? 77? 78? Very good.
0:24:15 > 0:24:19One bad bit of publicity on food safety, overnight,
0:24:19 > 0:24:22could affect the number of visitors the following day.
0:24:25 > 0:24:27'Right, let's get started.'
0:24:27 > 0:24:33'At this stand, they don't deliver, but they do bacon, burgers, sausages and beef.
0:24:33 > 0:24:36'And it's burgers that Dick needs to keep a keen eye on today.
0:24:39 > 0:24:42'Burgers rank amongst the most high-risk food.
0:24:42 > 0:24:46'That's because minced beef could contain E-coli.
0:24:46 > 0:24:53'E-coli causes sickness, diarrhoea, fever, and can even prove fatal.
0:24:53 > 0:24:56'So, your burgers must be cooked throughout
0:24:56 > 0:24:58'to kill off this food-poisoning nasty.'
0:25:02 > 0:25:04Let's have a look at the burgers today.
0:25:04 > 0:25:07Probably the biggest seller on the whole thing.
0:25:07 > 0:25:10'Back at the Devon burger stall,'
0:25:10 > 0:25:14'and Dick wants to see how they're standing up to the regulations.'
0:25:14 > 0:25:19- How often do you do temperature control?- I try and do them regular.
0:25:19 > 0:25:21Also, in terms of cooking them, I do like to probe
0:25:21 > 0:25:23to check the temperature.
0:25:23 > 0:25:24If I cook one batch,
0:25:24 > 0:25:26I normally sacrifice one burger,
0:25:26 > 0:25:28breaking it open to make sure
0:25:28 > 0:25:29it's cooked through
0:25:29 > 0:25:31and the juices are running clear.
0:25:31 > 0:25:33Very important. If it's pink, it's trouble.
0:25:35 > 0:25:39'Now Dick wants to know that burgers aren't left sitting around.'
0:25:39 > 0:25:40They come in stacks of eight.
0:25:40 > 0:25:43We cook two or three stacks, depending on how busy we are,
0:25:43 > 0:25:46serve them, and once they're going really low,
0:25:46 > 0:25:50new batch, so that the food's always getting rolled over,
0:25:50 > 0:25:53and nothing's getting kept there for too long.
0:25:53 > 0:25:55'That's music to Dick's ears, because quick turnover'
0:25:55 > 0:25:59'means less opportunity for harmful bacteria to grow.'
0:25:59 > 0:26:01OK, we'll just go round to the store, there.
0:26:01 > 0:26:05'Before leaving, Dick has a quick butcher's at the storage tent.'
0:26:05 > 0:26:08OK, Paul, this is the ambient storage, isn't it?
0:26:08 > 0:26:12Any ambient foods are well clear of the floor,
0:26:12 > 0:26:14because of vermin or anything else.
0:26:17 > 0:26:20OK, Paul, any problems this morning, staffing or anything?
0:26:20 > 0:26:26No, everyone's here nice and early, food cooking, ready for a good day at the show. Hopefully.
0:26:26 > 0:26:28OK, well, make sure you cook those burgers well.
0:26:28 > 0:26:31- Thanks very much. - I'll see you later on. Bye-bye.
0:26:32 > 0:26:36'This stall is given the OK to carry on grilling, so Dick can move on.
0:26:41 > 0:26:43'With more than 50 vendors operating here today,
0:26:43 > 0:26:45'Dick has his work cut out.
0:26:45 > 0:26:48'But it's the meat stall that poses the biggest risks.
0:26:48 > 0:26:53'And, whereas Dick can be happy that most know how to cook a burger properly,'
0:26:53 > 0:26:56'there's one that isn't cooking them at all.'
0:26:57 > 0:26:59This is the thing, you know,
0:26:59 > 0:27:03it's the first time I've ever seen our visitors cooking their own food.
0:27:03 > 0:27:06We're actually serving raw meat to the general public,
0:27:06 > 0:27:07to cook themselves.
0:27:07 > 0:27:10For all Health and Safety executives coming onto the site new,
0:27:10 > 0:27:12for the first time, seeing what we do,
0:27:12 > 0:27:17there are always raised eyebrows, as they look round and they think,
0:27:17 > 0:27:21"Hang on a minute, we've got nine barbecues, undercover,
0:27:21 > 0:27:24"in one place and customers are cooking their own food."
0:27:24 > 0:27:28And it slightly puts the fear of God into them.
0:27:28 > 0:27:31Once we explain how we manage it, what we do,
0:27:31 > 0:27:35what our practices are, they then go away, relaxed.
0:27:37 > 0:27:40'The customers are cooking their own dinner.
0:27:40 > 0:27:44'Dick wants to know how they do this, safely.'
0:27:44 > 0:27:48Run me through it, what happens, if I sit down as a customer,
0:27:48 > 0:27:50and have a look at a menu.
0:27:50 > 0:27:52OK, so, we do provide guidance to people,
0:27:52 > 0:27:56on how to cook their food, we do advise customers that
0:27:56 > 0:27:58they should be cooking their burgers until juices run clear.
0:27:58 > 0:28:01The burgers, we don't actually probe test.
0:28:01 > 0:28:05What we do, burgers we simply do a break test on the burger,
0:28:05 > 0:28:08use a set of tongs and just part the meat slightly,
0:28:08 > 0:28:12and as soon as the juices run clear, that's then good to serve.
0:28:12 > 0:28:17A misnomer amongst people in cooking burgers
0:28:17 > 0:28:19is that it's OK to have raw,
0:28:19 > 0:28:22but in fact, minced meat has been exposed to the environment
0:28:22 > 0:28:25and you can actually get bacteria on the inside.
0:28:27 > 0:28:31'So, that's the cooking, but with all this raw meat around,
0:28:31 > 0:28:35'failure to keep temperature records would be truly criminal.'
0:28:37 > 0:28:40For every show we go to, we record all of our cold food,
0:28:40 > 0:28:43and our cooked food temperatures, we record them on this,
0:28:43 > 0:28:46to make sure that we keep the right record.
0:28:46 > 0:28:49We've got salad bar temperatures, we're allowed to go up to eight,
0:28:49 > 0:28:55so five is good, normally, everything else, we keep that four.
0:28:55 > 0:28:59- Yes.- And that's showing four there, so that's fine.
0:29:00 > 0:29:03'This stall is selling cooked as well as raw meat.
0:29:03 > 0:29:10'Dick needs to be convinced there's no cross-contamination. 'This means taking a look out back.'
0:29:10 > 0:29:13You're doing well on this storage in the fridge,
0:29:13 > 0:29:15you haven't got any food down at floor level.
0:29:15 > 0:29:18Well done you. All the best. Thanks.
0:29:18 > 0:29:20'It's an ambitious idea,
0:29:20 > 0:29:22'but the stall is handling the risks well,
0:29:22 > 0:29:27'and Dick thinks they have risen to the outdoor catering challenge.'
0:29:29 > 0:29:35Firstly, I was impressed with the computerised recording of the temperatures.
0:29:35 > 0:29:38He had the right numbers, and the fact that he keeps a back-up,
0:29:38 > 0:29:41so that's all good news.
0:29:41 > 0:29:44In terms of how the actual inspection went, very relaxed,
0:29:44 > 0:29:46he had no complaints or issues with what we're doing,
0:29:46 > 0:29:50so as far as I'm concerned, it's a clean bill of health
0:29:50 > 0:29:51and we're good to go.
0:29:59 > 0:30:01As the day draws to a close in Devon,
0:30:01 > 0:30:06this food fighter is satisfied that the show has been a runaway success.
0:30:08 > 0:30:10Thanks to Dick Turpin, knight of the roadshow,
0:30:10 > 0:30:17customers can rest assured whether it's their money, or their life, it's in safe hands.
0:30:23 > 0:30:26I'm in a food factory discovering how ready-meal curries
0:30:26 > 0:30:28are manufactured for Sainbury's.
0:30:28 > 0:30:31Their head of safety Alex
0:30:31 > 0:30:34has been showing how the dinners are made.
0:30:34 > 0:30:36But now I'm about to enter the danger zone.
0:30:39 > 0:30:42For the fashion conscious, might I recommend food factory live?
0:30:42 > 0:30:46We're in the high risk area and I have natty new footwear
0:30:46 > 0:30:49and, as you can all see, I think I'm a redhead.
0:30:51 > 0:30:56Here we move from industrial cooking to something we'd all recognise as being in a factory.
0:30:56 > 0:30:58The production line.
0:31:00 > 0:31:03What are the risks we've got now then?
0:31:03 > 0:31:06Essentially we've cooked all of these products.
0:31:06 > 0:31:09We now have to treat them as a true ready to eat product.
0:31:09 > 0:31:12What we're trying to do is avoid any contamination at this point.
0:31:12 > 0:31:14The ladies are wearing gloves,
0:31:14 > 0:31:16they have appropriate covering on their hair
0:31:16 > 0:31:21and all of this is designed to manufacture this in a hygienic way.
0:31:23 > 0:31:26Preventing cross-contamination between low and high risk areas
0:31:26 > 0:31:29is crucial in a place like this.
0:31:29 > 0:31:32And, to stop germs moving between the two zones,
0:31:32 > 0:31:35there's also an invisible food fighter at work.
0:31:35 > 0:31:37It's called positive air flow.
0:31:37 > 0:31:42I've heard a lot about the positive air flow, what does that mean?
0:31:42 > 0:31:46We're trying to push the micro-organisms from here into there.
0:31:48 > 0:31:49High risk into low risk?
0:31:49 > 0:31:53We don't want anything from the low risk when we've been handling raw chicken.
0:31:53 > 0:31:56- We don't want any coming here. - How do you know it works, then?
0:31:56 > 0:31:59Well, I'll show you, watch this bit of paper.
0:32:00 > 0:32:02Ah...
0:32:03 > 0:32:06You can see how the air is blowing everything out of this room
0:32:06 > 0:32:10and stopping anything coming back from the other room.
0:32:10 > 0:32:12Impressive, Alex. Impressive.
0:32:14 > 0:32:17The packaged meals are also passed through a metal detector
0:32:17 > 0:32:20to check no nuts or bolts have gone into the curry.
0:32:20 > 0:32:22It's almost the end of the line.
0:32:22 > 0:32:26I think there's something quite exciting about production lines.
0:32:26 > 0:32:28I like the way it's all pieced together.
0:32:28 > 0:32:32The logistical side of being a chef, it's exciting when you piece
0:32:32 > 0:32:35a meal together, whether it be here or in the restaurant.
0:32:37 > 0:32:40There we go, look at that. Perfect.
0:32:40 > 0:32:43We've got rice, chicken, and sauce on there.
0:32:43 > 0:32:46This has been one of the hardest things I've had to do
0:32:46 > 0:32:48on food fighters because curry is my thing.
0:32:48 > 0:32:52If I'm honest with you, if they sold lager in here, I'd never leave.
0:32:59 > 0:33:02Before these Indian meals can be enjoyed with a pint,
0:33:02 > 0:33:04they're labelled up
0:33:04 > 0:33:07and sent off to the supermarket in temperature-controlled trucks.
0:33:08 > 0:33:12But some of them won't be hitting the shelves.
0:33:12 > 0:33:14Instead they'll be subject to even more scrutiny
0:33:14 > 0:33:17to ensure their fellow curries are safe for us to eat.
0:33:17 > 0:33:21So yesterday I got involved in making a chicken tikka masala curry ready meal.
0:33:21 > 0:33:27Today I've come to an independent laboratory that tests the cooking instructions on the packet
0:33:27 > 0:33:29to ensure that the product is safe to eat.
0:33:29 > 0:33:33Road testing some of our favourite ready meals falls to this food fighter.
0:33:34 > 0:33:36My name is Sue White.
0:33:36 > 0:33:42My job is to make sure the cooking instructions on these ready meals make them safe and tasty.
0:33:43 > 0:33:48The cooking instructions on this say, "Place on a non-metallic plate,
0:33:48 > 0:33:52"microwave on full power for four minutes, after piercing the lid several times."
0:33:52 > 0:33:54And into the microwave.
0:33:54 > 0:34:00The first stage is four minutes. One, two, three, four.
0:34:00 > 0:34:04- Away we go.- Because the overall time is going to be six and a half. - That's correct.
0:34:04 > 0:34:08With chicken, what kind of things can go wrong at this stage?
0:34:08 > 0:34:12Occasionally we've had problems with chicken bursting,
0:34:12 > 0:34:15chicken exploding, but it doesn't often happen.
0:34:15 > 0:34:19- Just from some suppliers. - Why does that happen?
0:34:19 > 0:34:25Maybe a high fat sauce, a korma sauce, high fat content.
0:34:25 > 0:34:28The microwave reacts all over the place.
0:34:28 > 0:34:30We usually rewrite the cooking instructions.
0:34:30 > 0:34:35Often add an extra stir so we do it in short, sharp bursts.
0:34:35 > 0:34:39Now I must stress exploding poultry is incredibly rare
0:34:39 > 0:34:43and with Sue here they'll be no chance of this happening in our homes.
0:34:43 > 0:34:46But, as instructed, we give the curry a good stir
0:34:46 > 0:34:50and cook for a further two-and-a-half minutes.
0:34:50 > 0:34:52Fantastic. OK.
0:34:52 > 0:34:54Next stage, it's time to test
0:34:54 > 0:34:58if this microwave meal is hot enough to eat and I don't mean spicy.
0:34:58 > 0:35:04So we have a set of probes here that we insert into the product.
0:35:04 > 0:35:08If I put this into the piece of chicken,
0:35:08 > 0:35:10this will test the temperature.
0:35:10 > 0:35:12What has to happen from a health and safety point of view,
0:35:12 > 0:35:17- we have to hold a minimum of 72 for two minutes.- Yes.- OK.
0:35:18 > 0:35:23If the food does this, any harmful bacteria will be eliminated.
0:35:23 > 0:35:26- This is holding up really well. - It is, yes.
0:35:26 > 0:35:29It looks as if the cooking instructions are spot on for this curry
0:35:29 > 0:35:32but that's not always the case.
0:35:32 > 0:35:36Why would that maybe not happen? Not sufficient cooking time?
0:35:36 > 0:35:38Probably insufficient cooking time.
0:35:38 > 0:35:42Sometimes adding half a minute can add several degrees.
0:35:42 > 0:35:45You can adjust it up and down,
0:35:45 > 0:35:48it's not always as logical as you would imagine it to be.
0:35:48 > 0:35:52With the test over, how's our tikka masala measured up?
0:35:52 > 0:35:54You can see on this particular product
0:35:54 > 0:35:56that the lowest temperature was 78.
0:35:56 > 0:36:00So we've met our criteria of 72 for two minutes.
0:36:00 > 0:36:04But there's one final test to ensure this curry is fit for you to eat.
0:36:06 > 0:36:08There's a plate, just dive in.
0:36:08 > 0:36:10Do you know what? I'm going to dive in.
0:36:13 > 0:36:16- It's tender, succulent?- Mmm. - Nice and moist?
0:36:16 > 0:36:19- I'm happy with that, are you? - I think that's excellent.
0:36:23 > 0:36:27OK, you can go now. There's nothing to see here.
0:36:31 > 0:36:35There you have it, start to finish, it's now on the supermarket shelf.
0:36:35 > 0:36:36Look, hundreds of ready meals
0:36:36 > 0:36:40and now you can rest assured that every single time you pick one off the shelf,
0:36:40 > 0:36:44the tests that its gone through means it's going to be safe and delicious to eat.
0:36:52 > 0:36:56With more than 30,000 restaurants in the UK,
0:36:56 > 0:36:58many people are spoilt for choice.
0:36:58 > 0:37:01But when you can't see the food being prepared, or cooked,
0:37:01 > 0:37:05how can you be sure that a restaurant or cafe's hygiene standards are up to scratch?
0:37:05 > 0:37:10Thankfully, food fighters up and down the country are ensuring that they make the grade.
0:37:13 > 0:37:15We're back at Oxford University.
0:37:15 > 0:37:21It's produced prime ministers, Nobel Prize winners and Olympic champions.
0:37:22 > 0:37:25And in the new biochemistry building,
0:37:25 > 0:37:27it's producing some pretty decent grub.
0:37:27 > 0:37:30That's a sandwich and half, isn't it?
0:37:32 > 0:37:36That's what environmental health officer, Richard, thinks so far.
0:37:37 > 0:37:39I do like a little bit of Bakewell tart.
0:37:41 > 0:37:46Now he's looking behind the scenes and his first concern here is the hot water.
0:37:47 > 0:37:50You can't wash your hands in it, it's too hot.
0:37:50 > 0:37:53It's coming out at 60 degrees.
0:37:53 > 0:37:56Great to blast bacteria but not great for us.
0:37:56 > 0:38:01Hand washing is one of the most important ways of avoiding cross-contamination in the kitchen.
0:38:01 > 0:38:04You do need hot water but you don't want it too hot.
0:38:04 > 0:38:07If it's too hot, it's going to scald your hands.
0:38:07 > 0:38:12Having to put the plug in, put the cold water in, put the hot water in.
0:38:12 > 0:38:17It's going to take ages, it's not conducive to easy hand washing.
0:38:17 > 0:38:21So I'm going to recommend, this is purely a recommendation,
0:38:21 > 0:38:24that they have a single lever mixer tap on.
0:38:24 > 0:38:30They can knock up with the back of a hand and the water will come out something like 43 degrees.
0:38:32 > 0:38:35Now Richard turns to the temperature of the food.
0:38:36 > 0:38:40What happens, Sam, if you don't get the temperature you want?
0:38:40 > 0:38:42- Put it back in. - Put it back in. Fine.
0:38:44 > 0:38:48Top marks to the chef and the storage area is also first class.
0:38:49 > 0:38:54The swankiest storeroom I've seen in a while, this.
0:38:54 > 0:38:55It's nice you've got the space, isn't it?
0:38:55 > 0:39:00It's one of the problems I perennially see in Oxford.
0:39:00 > 0:39:04All the space gone at the front and then no room out the back at all.
0:39:04 > 0:39:07- This is just your freezer, is it? - Yes.- Good.
0:39:09 > 0:39:12It should be minus 18 or colder.
0:39:13 > 0:39:17For Richard, this is all cool. In fact, too much so.
0:39:19 > 0:39:22I'm happy with that. It's too cold to stay in here too long.
0:39:22 > 0:39:25We stay in the warm, nice places when we're doing visits.
0:39:28 > 0:39:32Now it's results time. Richard will award a score out of five.
0:39:34 > 0:39:38Your systems and procedures are good, your food safety management stuff's good.
0:39:38 > 0:39:42You've done your hygiene training. There are no contraventions.
0:39:42 > 0:39:45- You'll be pleased to know you've got five stars.- Wow!
0:39:45 > 0:39:50The highest one you can get. Thank you very much. It's a lovely kitchen.
0:39:50 > 0:39:52What's more important is the way you're running it.
0:39:52 > 0:39:56If it was badly run, you'd still only be...
0:39:56 > 0:40:00You could still get zero stars on a brand new kitchen like this.
0:40:00 > 0:40:03- Thank you.- Thank you very much. - Much appreciated.
0:40:04 > 0:40:07I'm going to buy a sandwich off you. I'm absolutely starving.
0:40:09 > 0:40:14Over in Westcliff-on-Sea in Essex is The Estuary.
0:40:14 > 0:40:16This restaurant serves up salads and grills.
0:40:16 > 0:40:19On this promenade, a good safety reputation
0:40:19 > 0:40:23could make the difference when it comes to pulling in the punters.
0:40:23 > 0:40:27Steve is in the middle of his inspection with his head chef.
0:40:29 > 0:40:31I can see stainless steel, which is good.
0:40:31 > 0:40:33It's quite well organised,
0:40:33 > 0:40:36you've got a hand basin close to the preparation surfaces.
0:40:37 > 0:40:39To minimise the risk of spreading germs,
0:40:39 > 0:40:41it's best to use paper towels.
0:40:43 > 0:40:45If you've got this roll of towel, which is very good,
0:40:45 > 0:40:48what are these cloths used for?
0:40:48 > 0:40:53- I just use these to hold the trays and stuff.- OK.
0:40:53 > 0:40:55I haven't got any problem using it to hold hot handles,
0:40:55 > 0:40:58or even cleaning the floor,
0:40:58 > 0:41:03but I'm a bit concerned to see it on this stainless steel top because that's not a good place to keep it.
0:41:06 > 0:41:10Despite the hiccup, this kitchen is pretty clean.
0:41:12 > 0:41:13Yeah, you show me.
0:41:13 > 0:41:17And the chef is very much a spray, wipe and throw-away man.
0:41:17 > 0:41:22Take it out, wipe it, yeah. Just a little tip about that.
0:41:22 > 0:41:26If you read what it says on these things, you need to give it contact time.
0:41:26 > 0:41:28Yeah, I know.
0:41:28 > 0:41:32This means the amount of time you leave the spray to work
0:41:32 > 0:41:34against bacteria before wiping.
0:41:35 > 0:41:38When you've got a bit of time to leave this on,
0:41:38 > 0:41:42five or ten minutes if you can. But if you haven't got that time,
0:41:42 > 0:41:46still use it because half a minute or so is better than not using it.
0:41:48 > 0:41:52Now Steve wants to see Refki's ingredients.
0:41:54 > 0:41:59- The Cajun chicken.- Right, that's got a flavouring, it's marinating.
0:41:59 > 0:42:04- It's marinating. The date is there.- Right.
0:42:04 > 0:42:09When it comes to cross-contamination from raw meat, the risks are low here.
0:42:09 > 0:42:12When you go to use these, what would happen
0:42:12 > 0:42:15when you come to use one of these?
0:42:15 > 0:42:20- I put it on the grill. - On the grill from there.- You want me to put on?- No, no.
0:42:20 > 0:42:24- There's almost no preparation with chicken happening on these worktops. - No, no, no.
0:42:24 > 0:42:25No, that's good. That's good.
0:42:27 > 0:42:32- Inspection over.- I think I'm satisfied that I've seen enough.
0:42:32 > 0:42:35- Now it's just a question of those scores.- Five, very good.
0:42:35 > 0:42:39- So, hopefully, you'll like to put that in the window. - Thank you very much.
0:42:40 > 0:42:42So a good set of inspections all round.
0:42:42 > 0:42:47It's certainly great to know, that regardless of what restaurant reviews you read,
0:42:47 > 0:42:49the food fighters have been there first.
0:42:50 > 0:42:52Bye.
0:43:13 > 0:43:15Subtitles by Red Bee Media Ltd