0:00:03 > 0:00:07We're a nation of food lovers, and today there's more choice than ever.
0:00:08 > 0:00:12Now, whether you're eating in or taking away, there's always the chance something could go wrong.
0:00:13 > 0:00:17So it's a good job there's a whole army of people working hard to keep us safe.
0:00:19 > 0:00:20They're the Food Fighters.
0:00:45 > 0:00:47..clear and present danger,
0:00:47 > 0:00:51keeping E coli at bay in this stir-fry staple.
0:00:51 > 0:00:56It's there all the time. What we try and do is minimise the risk to the process.
0:00:56 > 0:00:59The creepy-crawlies looking out for our cucumbers.
0:00:59 > 0:01:02These will hunt down and they will kill.
0:01:04 > 0:01:05And I take to the streets...
0:01:05 > 0:01:08I've got a challenge for you.
0:01:08 > 0:01:09..with a unique taste test.
0:01:09 > 0:01:15- The first one you tried is actually over two months past its best-before date.- Oh, no!
0:01:18 > 0:01:20First, though, we're off shopping.
0:01:20 > 0:01:24For hundreds of years, the independent butcher's, baker's and greengrocer's
0:01:24 > 0:01:26were an everyday sight on our High Street.
0:01:26 > 0:01:30Now, though, there's been huge competition from the supermarkets,
0:01:30 > 0:01:35and this means that those small, independent businesses must be at the top of their game.
0:01:36 > 0:01:40But across the country there's a team of environmental health officers working with these shops
0:01:40 > 0:01:43to help them provide customers with good, safe food.
0:01:43 > 0:01:46We've been on the road with two of them.
0:01:51 > 0:01:56In Westcliff-on-Sea, David Harrison's been the local butcher for 50 years.
0:01:59 > 0:02:05He's well aware of how vital keeping up to date with food safety standards is to his livelihood.
0:02:07 > 0:02:10We're in the food business, we don't want people being ill,
0:02:10 > 0:02:13so it's absolutely imperative that we get everything absolutely right.
0:02:16 > 0:02:19And now there's about to be a big test for that reputation.
0:02:19 > 0:02:24Environmental health inspector Steve Ram is en route for his latest inspection.
0:02:26 > 0:02:31And today there are some brand-new strict guidelines which David's going to have to take onboard.
0:02:33 > 0:02:37There is a little bit of extra guidance that's come out recently from the Food Standards Agency
0:02:37 > 0:02:40about special risks concerning cross-contamination,
0:02:40 > 0:02:42and it's particularly important in a butcher's.
0:02:45 > 0:02:49In the past, this butcher's merited a five-star rating.
0:02:49 > 0:02:53Hello there! I recognise you. How do you do?
0:02:53 > 0:02:57But one small slip-up and it could easily slip down the scale.
0:02:57 > 0:03:00First, getting back to basics.
0:03:00 > 0:03:03David's paperwork must be top-notch.
0:03:03 > 0:03:06Keeping careful records is a legal requirement,
0:03:06 > 0:03:10and helps speed up investigations, should any problems occur.
0:03:10 > 0:03:14So that's our daily cleaning schedule...that we do.
0:03:15 > 0:03:17We obviously keep the records for a fair while.
0:03:17 > 0:03:21Our temperature controls within the shop...
0:03:21 > 0:03:27- so that twice a day, temperature records...- Mmm.- I know we don't need to take the ambient temperature,
0:03:27 > 0:03:29- but it's just of interest to us. - I bet it is.
0:03:29 > 0:03:34With the raw meat all accounted for, Steve turns his mind to how they deal with the cooked.
0:03:34 > 0:03:39How long do you cook for and how do you check that that is a sufficient process?
0:03:39 > 0:03:41Right, well, we have... What have we got here?
0:03:41 > 0:03:46Correct cooking to an internal temperature of 75 degrees C...
0:03:46 > 0:03:49- For 30 seconds.- That's a minimum.
0:03:49 > 0:03:51- This is for turkey. - With a probe thermometer, yes?- Yes.
0:03:51 > 0:03:56I tell you, if every place I went to had the same reception as this, I wouldn't be in a job for very long.
0:03:56 > 0:04:00I think I've seen enough of your documentation to satisfy me.
0:04:00 > 0:04:02I'm going to put my white coat on and just have a little look round
0:04:02 > 0:04:05- to check that what you say you're doing is what you're doing.- Yeah.
0:04:07 > 0:04:12Donning the clean white coat looks like Steve's visit is about to get a lot more serious.
0:04:12 > 0:04:15But there are two reasons why this is good practice.
0:04:18 > 0:04:25The idea of putting on a coat like this one is so that I don't contaminate the foods out there,
0:04:25 > 0:04:31but I must say I also like the fact that it keeps any grease and such like off of my own clothes.
0:04:31 > 0:04:33It's a bit of a double whammy. Don't mind that.
0:04:35 > 0:04:39But what will the verdict be when the white coat comes off?
0:04:39 > 0:04:42Are any of these five stars about to face the chop?
0:04:49 > 0:04:52So, that's the meat, now for the veg.
0:04:52 > 0:04:57In Preston, Lancashire, Steve's colleague Simon Neighbour is at a greengrocer's.
0:04:59 > 0:05:03With fruit and veg, people can spot what is and isn't rotten,
0:05:03 > 0:05:05but there's still plenty for Simon to check.
0:05:09 > 0:05:14Just looking at the condition of the fruit, make sure there's nothing mouldy or out of condition.
0:05:14 > 0:05:17Then again, making sure it's high up off the floor.
0:05:17 > 0:05:22You don't want people walking past with their dogs or kids in prams leaning out and grabbing hold...
0:05:22 > 0:05:25and damaging it, chewing it, doing whatever they might do with it.
0:05:27 > 0:05:32This being Britain, the outside temperature can fluctuate wildly from day to day.
0:05:32 > 0:05:36But at least the shop owner here has provided protection from the elements.
0:05:39 > 0:05:42Sheltered from the sun with the shield over the top of it.
0:05:42 > 0:05:44No, it looks fine.
0:05:44 > 0:05:48And as the range of fruit and veg is now truly global,
0:05:48 > 0:05:50Simon must know his okra from his onions.
0:05:50 > 0:05:53Obviously, if you're inspecting the fruit and vegetables,
0:05:53 > 0:05:56you need to know what they are, what they should look like...
0:05:56 > 0:06:00The karela here, as this ripens, this will go the same as the peppers will go,
0:06:00 > 0:06:03you see yellow bits, and then red pieces on it as well,
0:06:03 > 0:06:08and it's just about knowing what condition it should be in, how it should look.
0:06:08 > 0:06:12You've got to know what it is and what it should look like to make sure it's fit for consumption.
0:06:14 > 0:06:16The fruit on display looks good.
0:06:16 > 0:06:19Simon now needs to check out what they're doing with the waste.
0:06:21 > 0:06:23They're sort of getting roughly stacked up.
0:06:23 > 0:06:28The yard's getting washed out, so that's actually pretty clean and tidy.
0:06:28 > 0:06:32For premises which is just low-risk retail,
0:06:32 > 0:06:34which is all the canned stuff, packaged stuff,
0:06:34 > 0:06:38really all you're looking at is cleaning, pest control and refuse storage.
0:06:38 > 0:06:44Simon's had some complaints that the rubbish here is being left around for too long.
0:06:44 > 0:06:48But it looks like the owners are on top of things, and this greengrocer's inspection is over.
0:06:53 > 0:06:56Later I visit a very unusual food shop.
0:06:56 > 0:07:00This warehouse is full of food that's out of date, but is it safe to eat?
0:07:05 > 0:07:09Something that hit the headlines recently for all the wrong reasons are these,
0:07:09 > 0:07:13bean sprouts, a favourite ingredient of course for stir fries and salads.
0:07:13 > 0:07:17But the seeds that they're grown from can contain food poisoning nasties.
0:07:17 > 0:07:20In the German case, this was E coli.
0:07:20 > 0:07:23So it's vital in the home that we properly handle them,
0:07:23 > 0:07:26but it's also very important that they're safely produced.
0:07:26 > 0:07:28So we've been behind the scenes of a farm in the UK
0:07:28 > 0:07:32to see what's being done to protect us against an outbreak.
0:07:40 > 0:07:46Place UK in Norfolk produces up to 80 tons of bean sprouts every week.
0:07:47 > 0:07:51It takes under a week for a bean sprout seed to hit our shelves,
0:07:51 > 0:07:54so if anything went wrong it would be a real problem.
0:07:57 > 0:07:59No-one wants a repeat of the German case,
0:07:59 > 0:08:02so the humble bean sprout is subject to some incredible checks.
0:08:06 > 0:08:08And it all starts in the lab.
0:08:12 > 0:08:15This lab checks the bean sprouts at every stage of their journey,
0:08:15 > 0:08:18and, of course, this starts with the seeds.
0:08:20 > 0:08:24E coli, salmonella and listeria naturally occur
0:08:24 > 0:08:26in soil and the environment,
0:08:26 > 0:08:33so it's there all the time. What we try and do is minimise the risk to the process.
0:08:33 > 0:08:36Well, what we do is take a sample of the raw material
0:08:36 > 0:08:41and we assess it physically for the quality, make sure that it is the right material,
0:08:41 > 0:08:47with no defects, no split beans, and that the beans are actually going to grow.
0:08:47 > 0:08:51We also collect a sample and send that away for microanalysis,
0:08:51 > 0:08:58to make sure that it is clear from listeria, salmonella and E coli before we start to grow it.
0:09:00 > 0:09:05So, once the team know the seeds are safe, they can be sent through to the next stage, for germination.
0:09:07 > 0:09:11Now they're constantly washed to keep the germinating seeds germ-free.
0:09:11 > 0:09:16But this is not with any old water. This water is mixed with chlorine
0:09:16 > 0:09:19to help wash away those food-poisoning nasties.
0:09:21 > 0:09:27Another on-site crucial test that we do is check the chlorine level in the final-rinse water.
0:09:27 > 0:09:29We're just doing the test here now.
0:09:29 > 0:09:32She's mixing the water with the test tablets...
0:09:35 > 0:09:40..and then what she will do is read the scale to see what the levels are,
0:09:40 > 0:09:46and if it's less than 50 the products will have to be rewashed and we'll have to start again.
0:09:47 > 0:09:52If the chlorine level is too low, then any lurking bacteria could have survived the deep clean.
0:09:52 > 0:09:56And the results are OK, within specified limits.
0:09:59 > 0:10:03And now finally the growing can begin.
0:10:04 > 0:10:09These days we like our food not only to taste good but to look good too.
0:10:09 > 0:10:11So the bean sprouts are grown in the dark.
0:10:11 > 0:10:15In daylight, they'd turn an unappealing green colour.
0:10:19 > 0:10:22It takes less than seven days for the sprouts to grow,
0:10:22 > 0:10:26and now the real battle against bacteria begins.
0:10:34 > 0:10:39If bacteria were found, it would generally be in the seed husk,
0:10:39 > 0:10:41so removing this removes the risk.
0:10:43 > 0:10:45And this is done in these huge tumbling machines.
0:10:48 > 0:10:54But just to be sure...you've got it! It's back to the lab where scientists check the final product
0:10:54 > 0:10:56before it hits our shelves.
0:10:58 > 0:11:05These beans have passed all of our tests and they're nice, crisp and ready to go out to the final customer
0:11:05 > 0:11:06and safe for eating.
0:11:08 > 0:11:14So there you have it...the story of the Food Fighters working to make sure our bean sprouts are safe.
0:11:16 > 0:11:22It's incredible to think that such a simple sprout has been through five separate safety checks.
0:11:23 > 0:11:27But ultimately the final food fighting is down to us, the consumer.
0:11:27 > 0:11:33These beans should be stored at chill temperature, consumed within three to four days,
0:11:33 > 0:11:39and fully cooked for three to four minutes as part of a stir fry or similar before you eat them.
0:11:48 > 0:11:52Now, before scientists realised bean sprouts were to blame in the German case,
0:11:52 > 0:11:54the spotlight was on cucumbers.
0:11:54 > 0:11:59They were of course innocent but the scare did have a huge impact on the cucumber industry.
0:11:59 > 0:12:03Almost half of us became more worried about the safety of our fruit and veg.
0:12:03 > 0:12:07The result was a dip in sales costing millions of pounds.
0:12:07 > 0:12:13So we decided to take a look at the cucumber industry in the UK and see what's being done to protect us.
0:12:16 > 0:12:18This is Anchor Nurseries near Hull.
0:12:22 > 0:12:27They grow a whopping four million cucumbers every year.
0:12:28 > 0:12:33But it's true that they can be susceptible to E coli if not properly handled.
0:12:36 > 0:12:42So every single week they get a visit from a man trying to keep the bad stuff away from our salads.
0:12:43 > 0:12:45My name's Derek Hargreaves
0:12:45 > 0:12:49and my job is to make sure this cucumber crop is safe for consumers to eat.
0:12:51 > 0:12:55Derek is the technical director from the local cucumber growers' association.
0:12:55 > 0:13:01Because cucumbers grow incredibly quickly, he visits weekly to keep on top of the crop.
0:13:01 > 0:13:03This is one of my normal weekly visits
0:13:03 > 0:13:10where I'll be looking at all aspects of production, nutrition, pest and disease control,
0:13:10 > 0:13:12and food hygiene.
0:13:12 > 0:13:18Today is of particular significance because of the recent outbreak of E coli in northern Germany,
0:13:18 > 0:13:23which has affected cucumber production and sales across the whole of Europe.
0:13:26 > 0:13:28The farm manager is Trevor Brockhausen.
0:13:30 > 0:13:35He and Derek are working together to make sure that our much-loved cucumbers can bounce back.
0:13:35 > 0:13:37- Morning, Trevor.- Morning, Derek.
0:13:37 > 0:13:42The crop is closely guarded against all contamination, including that nasty E coli.
0:13:45 > 0:13:49One of the biggest risks is disease brought in by visitors,
0:13:49 > 0:13:53so, before he's even allowed in this greenhouse, Derek has to scrub up.
0:13:57 > 0:13:59This is actually quite significant.
0:13:59 > 0:14:04We don't want to be transferring any disease into the crop.
0:14:07 > 0:14:12Finally, Derek and Trevor can enter the huge greenhouses.
0:14:15 > 0:14:19The first job, a general poke around to check the crop is healthy.
0:14:19 > 0:14:23They're looking OK, reasonably vigorous.
0:14:23 > 0:14:30Right, then, let's take a look at what's being done here to keep the cucumbers free from bacteria.
0:14:33 > 0:14:39E coli can be found in water. Clearly, a top priority must be checking that supply.
0:14:39 > 0:14:44Right, Trevor, with all this problem with E coli, we ought to be looking
0:14:44 > 0:14:47at microbiological levels in the water. When did you last do it?
0:14:47 > 0:14:49It's about due now, Derek.
0:14:49 > 0:14:55We just have to take one of three measures for the bacterial levels.
0:14:55 > 0:15:01Yeah, it's obviously important because that water there feeds the whole crop.
0:15:01 > 0:15:06And it's important to make sure the bacterial levels are as low as possible.
0:15:09 > 0:15:13Samples are taken and these are sent away to check nothing is lurking.
0:15:15 > 0:15:19But that's not all they do here.
0:15:19 > 0:15:22Each cucumber has its personal water supply,
0:15:22 > 0:15:27yet another safeguard to stop bacteria spreading between the plants.
0:15:27 > 0:15:30The plant is brought in in this small cube.
0:15:30 > 0:15:32There's plenty of water there.
0:15:32 > 0:15:35That water is supplied through this dripper.
0:15:35 > 0:15:40The water runs down this stick, so there's no possible way that it can get on to the foliage
0:15:40 > 0:15:43or even on to the fruit.
0:15:43 > 0:15:47The cucumbers down here could never get contaminated with water.
0:15:47 > 0:15:51It looks like E coli wouldn't have a chance of breaking through these defences,
0:15:51 > 0:15:54but what about the cucumber's other arch enemy?
0:15:56 > 0:15:57The pests.
0:16:00 > 0:16:05Red spider mites and whitefly love nothing more than a mouthful of cucumber for lunch.
0:16:06 > 0:16:10Pesticides do kill them, but can be harmful to us.
0:16:11 > 0:16:14So this farm uses its very own natural Food Fighter...
0:16:17 > 0:16:21We use a biological control to control the pests of the crop.
0:16:21 > 0:16:29This particular bag here contains a predator that controls pests of the crop which damages the cucumbers.
0:16:29 > 0:16:34And we have various predators for various pests on the crop.
0:16:38 > 0:16:42If we don't put these on, the bad guys will just overrun us.
0:16:42 > 0:16:43So we have to put the good guys,
0:16:43 > 0:16:47what I have in the bottle, I have to put them on to the plant.
0:16:47 > 0:16:49These will hunt down and they will kill.
0:16:52 > 0:16:55So it's a duel to the death between the good and the bad.
0:16:57 > 0:17:03This crop is given the green light. It's clearly well protected against the bugs and the bacteria,
0:17:03 > 0:17:10and us consumers can be satisfied that everything is being done to make sure our salads are safe.
0:17:14 > 0:17:19Later will everything come up "rose" when the inspector visits this vineyard?
0:17:19 > 0:17:21He could remove the wine,
0:17:21 > 0:17:24stop me selling any and all of our wine.
0:17:29 > 0:17:34Best-before dates are the subject of long-running debates on how closely we should be following them.
0:17:34 > 0:17:37Well, according to this company in Sheffield, not at all.
0:17:37 > 0:17:42Because almost everything that you see here is well past its best-before date,
0:17:42 > 0:17:47and it's all for sale. But how can we be sure that it's safe to consume?
0:17:50 > 0:17:54This is the main depot of Approved Foods in Sheffield.
0:17:54 > 0:17:59If I want to find out how they can sell food that's past its best-before date,
0:17:59 > 0:18:01I better catch up with boss Dan Cluderay.
0:18:05 > 0:18:08- Hi, Dan, how are you?- Hi there, Simon. Pleased to meet you.
0:18:08 > 0:18:11This is incredible.
0:18:11 > 0:18:14It's an Aladdin's Cave. How do you get the goods?
0:18:14 > 0:18:19The goods come from practically every place you can think of,
0:18:19 > 0:18:22and it's basically whole cases or whole pallets of stock.
0:18:22 > 0:18:25They've either been lost in a warehouse, it's a label change...
0:18:25 > 0:18:29there's a variety of different reasons why it's become short-dated.
0:18:29 > 0:18:31- Can we have a wander around? - You're welcome, yeah.
0:18:33 > 0:18:36Here they sell everything from pop to popcorn,
0:18:36 > 0:18:40crisps to crackers, so just how out of date are their products?
0:18:42 > 0:18:45I'm just intrigued to see what you've got.
0:18:45 > 0:18:49Anchovy fillets. Best before the end of November 2010.
0:18:49 > 0:18:52So they're six months past their best-before date.
0:18:52 > 0:18:55And yet there's no reason at all why they shouldn't be eaten.
0:18:55 > 0:18:56They've been stored perfectly.
0:18:56 > 0:19:00- And yet people will probably turn their nose up at that. - Some will, but some won't.
0:19:00 > 0:19:04What kind of safety mechanisms do you put in place to ensure
0:19:04 > 0:19:07that everything that's going out to your customers is safe?
0:19:07 > 0:19:11OK, firstly, if any product was going to make you ill if it went past its date,
0:19:11 > 0:19:16it's going to have a use-by date on it. We only sell products with best-before dates on them,
0:19:16 > 0:19:19so there the key thing is it's about the optimum quality of the product.
0:19:21 > 0:19:22This distinction is crucial.
0:19:22 > 0:19:24Use-by dates are all about safety.
0:19:24 > 0:19:27Do not eat anything after its use-by date.
0:19:28 > 0:19:33However you can safely eat food after its best-before date,
0:19:33 > 0:19:35though the quality will be reduced.
0:19:35 > 0:19:40But Dan believes that quality doesn't necessarily go from good to bad overnight.
0:19:42 > 0:19:46We're working about a month, two months past that product's date.
0:19:46 > 0:19:50So if you're buying like a can of beans, if it goes a month past its date,
0:19:50 > 0:19:53but it's had a lifespan of two years, does it really make a difference?
0:19:53 > 0:19:56- Can we have a little taste test? - Sounds fantastic!
0:19:56 > 0:19:58- Best part of the day!- All right.
0:19:59 > 0:20:02Now, I think we definitely waste too much food in this country,
0:20:02 > 0:20:07each year throwing away a staggering ten billion pounds' worth.
0:20:08 > 0:20:13But still I'm not prepared to eat food past its best-before date if it tastes rubbish.
0:20:17 > 0:20:19- Can we try some stuff, then, Dan? - Yeah, yeah.
0:20:19 > 0:20:23So, like, pop. Out of date, April. HISS!
0:20:23 > 0:20:25Sounds all right to me, yeah?
0:20:25 > 0:20:30- So, you know, chocolate biscuits. - What's the date on these, then?
0:20:30 > 0:20:33- These are March-dated. - So they're a couple of months over.
0:20:33 > 0:20:38- So you're expecting a chocolate biscuit that's covered in white stuff.- Yes.
0:20:38 > 0:20:41You know, it's just a standard chocolate biscuit.
0:20:41 > 0:20:43Yeah, looks fine.
0:20:45 > 0:20:46Perfect. Absolutely delicious.
0:20:46 > 0:20:51People talk about crisps going soggy, so these are April-dated crisps.
0:20:51 > 0:20:55CRUNCH! Mmm...still got their crunch. Pardon me!
0:20:55 > 0:20:57Nice after my chocolate biscuit as well.
0:20:59 > 0:21:00Yeah?
0:21:00 > 0:21:07- You would have no idea whatsoever that that is not well within date. - That's right.
0:21:07 > 0:21:10Those are crunchy, full of flavour, the chocolate biscuit was absolutely fine,
0:21:10 > 0:21:12we opened the pop and the pop fizzes.
0:21:12 > 0:21:17It's all about optimum quality, best-before dates, and there's nothing wrong with the quality here.
0:21:17 > 0:21:20I've done the taste tests and I'm quite happy,
0:21:20 > 0:21:26but with a packet of crisps past its best-before date and a packet of biscuits past its best-before date
0:21:26 > 0:21:30and a choccy bar, all past their best-before date,
0:21:30 > 0:21:34can members of the public spot the difference between these and the ones still within date?
0:21:38 > 0:21:46I'm taking my samples out on to the streets of Sheffield to find out. First up, the chocolate biscuits.
0:21:48 > 0:21:50I've got a challenge for you.
0:21:50 > 0:21:53Free chocolate, you can't turn down free chocolate, can you?
0:21:53 > 0:21:57Have a taste of each, see if you can see any difference at all.
0:21:58 > 0:22:02- Nice? Lovely? Delicious? Any difference?- None at all.- No.
0:22:03 > 0:22:07- No difference.- No difference at all? - I think they taste exactly the same.
0:22:07 > 0:22:12- The first one you tried is actually over two months past its best-before date.- Oh, no!
0:22:12 > 0:22:17- No, that doesn't bother me at all. - It bothers me!- No, I can go back several years on stuff.- Yeah.
0:22:17 > 0:22:20Not a problem.
0:22:20 > 0:22:23Well, no-one could spot any difference at all with the chocolate,
0:22:23 > 0:22:25but what about the biscuits?
0:22:25 > 0:22:30- Try that one first, then that one. - Right. I've just had a burrito. Does that matter?- No...
0:22:35 > 0:22:36Nice, yeah?
0:22:37 > 0:22:40Try the other one. See if you can tell any difference.
0:22:41 > 0:22:46Those taste like they've got real ginger in them. They taste a bit...artificial.
0:22:46 > 0:22:49- Not as tasty.- The one that you don't think is quite as tasty
0:22:49 > 0:22:53- is a couple of months past its best-before date...- Oh, right.
0:22:53 > 0:22:54Oh, right.
0:22:54 > 0:22:58- So there's a definite difference between the two?- Yeah, absolutely. You can see in the colour...
0:22:58 > 0:23:02and they taste... well, they taste fresh.
0:23:02 > 0:23:05Well, there was definitely a difference in the ginger nuts.
0:23:05 > 0:23:08Everyone could tell which of the biscuits was past its best-before date.
0:23:08 > 0:23:11Now, crunch time... what will they think of the crisps?
0:23:12 > 0:23:14I've a little test for you.
0:23:14 > 0:23:18Taste one crisp from each of those plates to see if you can tell the difference. It's nothing horrible.
0:23:18 > 0:23:21- Are you sure?- Promise. - Cross my heart.
0:23:21 > 0:23:23Both plates are cheese and onion.
0:23:23 > 0:23:24Nice?
0:23:24 > 0:23:27- Not very cheesy.- OK.- Or oniony.
0:23:27 > 0:23:30- Cheese and onion.- Mm-hm.
0:23:30 > 0:23:33- They're both cheese and onion. - That's all right, then, my favourite.
0:23:35 > 0:23:39- Any difference?- I thought that one...- That one's stronger.
0:23:39 > 0:23:41I thought that one was...
0:23:41 > 0:23:46- No.- No difference at all?- No. - They taste absolutely fine? - There's no difference.
0:23:47 > 0:23:51So we've asked the people of Sheffield and they've replied with one voice...
0:23:51 > 0:23:57"It depends." So that's quality, but what about safety for all you doubters out there?
0:24:02 > 0:24:06I want to know if there are any food-poisoning nasties lurking in our samples.
0:24:09 > 0:24:15Our products have been sent to Leeds Metropolitan University biomedical sciences labs
0:24:15 > 0:24:17to meet microbiologist Chris Boothby.
0:24:18 > 0:24:24- Chris, we sent you a couple of things to test, a chocolate bar, in particular.- Mm-hm.
0:24:24 > 0:24:28On something like a chocolate bar, chocolate biscuit, what kind of things would you test for?
0:24:28 > 0:24:32We test for total bacteria that we can find in there,
0:24:32 > 0:24:37and then we specifically try to find individual nasties that might be hidden,
0:24:37 > 0:24:42salmonellas, bacillas... We test for staphylococcus
0:24:42 > 0:24:48and all the things you would sort of find if somebody's been handling the food in a wrong way.
0:24:50 > 0:24:54For a control sample, Chris examined in in-date choccy biscuit
0:24:54 > 0:24:57and clearly this got a clean bill of health.
0:24:57 > 0:25:00But what about our bar that's past its best?
0:25:00 > 0:25:06It's faced a general overall test, then four separate ones looking for specific bacteria.
0:25:06 > 0:25:10So...our first sample, how's that looking?
0:25:10 > 0:25:16It is looking excellent. If we have a look at the colonies here, it's clean.
0:25:16 > 0:25:21And there is no more bacteria on this than on the fresh, clean, in-date one.
0:25:21 > 0:25:25And of all of them that would be the one you would expect to find...?
0:25:25 > 0:25:29That would be the one we would pick things up on, yes. That picks everything up.
0:25:29 > 0:25:33- So that means that sample number 2...- Is clean.
0:25:33 > 0:25:37- Sample number 3...- Is clean. - Sample number 4...- Excellent.
0:25:37 > 0:25:41- Sample number 5...- Nothing on it. - And our final one, salmonella, that we're all terrified of...
0:25:41 > 0:25:47Clean, safe...and everything is edible and perfectly good.
0:25:47 > 0:25:52So, Dan has got a good business and a safe business.
0:25:52 > 0:25:55A very safe microbiological business there, yes.
0:26:01 > 0:26:03Have a delicious day.
0:26:03 > 0:26:06An inspection with a difference at the world's smallest bakery.
0:26:06 > 0:26:10Because most of our customers are our friends, we put a lot into it.
0:26:10 > 0:26:12It means a lot to us, what we do.
0:26:19 > 0:26:25Now, whether you use it to add flavour to your cooking or simply serve it to enjoy with the meal,
0:26:25 > 0:26:28there's no doubt that wine is important to chefs like me.
0:26:28 > 0:26:32And although we might normally associate wine with Australia, France or Italy,
0:26:32 > 0:26:35there is a growing number of vineyards right here in Britain.
0:26:35 > 0:26:39And making sure they're doing it properly...you've guessed it, it's the Food Fighters!
0:26:42 > 0:26:45FRENCH ACCORDION MUSIC
0:26:49 > 0:26:54At this picturesque vineyard, spring has sprung and the vines are starting to bud.
0:26:57 > 0:26:59But this is not Bordeaux.
0:26:59 > 0:27:01This is not the Dordogne.
0:27:01 > 0:27:05- MUSIC STOPS - This is Dudley... in the West Midlands.
0:27:09 > 0:27:14At Halfpenny Green Vineyard, they produce 15 varieties
0:27:14 > 0:27:17and some 50,000 bottles of wine every year.
0:27:19 > 0:27:23It all has to be safe, so let's raise a glass to this man.
0:27:24 > 0:27:27My name's Clive Vickers and I'm a winemaker.
0:27:27 > 0:27:32Clive is the vineyard manager. He has to get things right at every stage of production,
0:27:32 > 0:27:36or customers could suffer from more than just a hangover.
0:27:39 > 0:27:45So here we are on a spring day, a great variety called Rondo which is fantastic in England for red wine.
0:27:45 > 0:27:48And we've actually got bud burst. These'll start growing
0:27:48 > 0:27:52literally like triffids, an inch a day, up through these retaining wires,
0:27:52 > 0:27:57and after a while the vines... the growth is so intense
0:27:57 > 0:28:02that we have to pull leaves off to allow the grapes to literally search for the light
0:28:02 > 0:28:04or expose them to the light.
0:28:04 > 0:28:09And they will sort of poke out from the canopy as if to say, "Pick me!"
0:28:10 > 0:28:15There are no real safety concerns when the grapes are growing. It's in here
0:28:15 > 0:28:17where things could really go wrong.
0:28:22 > 0:28:26Last year's grapes have been fermenting in these tanks for six months.
0:28:26 > 0:28:29Clive is now getting ready to begin the bottling.
0:28:29 > 0:28:35But it's vital mould and any bacteria from the grapes doesn't get into our bottles of red,
0:28:35 > 0:28:38so special measures are called for.
0:28:38 > 0:28:43Key to keeping your wine bug-free is the use of these filters.
0:28:43 > 0:28:46It comes into the machine, through the plastic plates, through a little hole,
0:28:46 > 0:28:50and the only place it can go then is through one of these sheets,
0:28:50 > 0:28:53and these are capable of taking out everything we don't want in the wine.
0:28:53 > 0:28:58And if that doesn't catch the nasties, then this monster membrane will.
0:28:58 > 0:29:00It really is the belt and braces.
0:29:00 > 0:29:02These are membrane cartridges
0:29:02 > 0:29:07which take anything out that could just possibly have got through the previous filter.
0:29:07 > 0:29:14They go down to .45 micron and take out things that the eye can't see, you'd need a microscope to see.
0:29:14 > 0:29:17But they will give us that absolute guarantee of sterility.
0:29:18 > 0:29:22But all this is pointless if the filters themselves aren't clean.
0:29:24 > 0:29:28Bacteria could cling to these racks which could make us very ill.
0:29:31 > 0:29:34Everything must be ultra clean.
0:29:34 > 0:29:35There he goes.
0:29:35 > 0:29:37Time to get steaming!
0:29:41 > 0:29:48So here we've got the steam coming in, boiling-hot pipe into the inlet of the filter.
0:29:48 > 0:29:51So the steam is working its way through these sheets,
0:29:51 > 0:29:56making sure they're totally sterile. All the different vents are now shut.
0:29:56 > 0:29:58This machine is sealed and sterile.
0:30:00 > 0:30:05Once Clive is happy, a simple push of a button sets the wheels in motion.
0:30:09 > 0:30:13And to keep any dodgy germs out, it all happens inside a sealed unit.
0:30:15 > 0:30:18Even people are banned!
0:30:20 > 0:30:24Clive is pleased as Punch about the set-up here.
0:30:25 > 0:30:29But to make sure everything is as good as he says it is,
0:30:29 > 0:30:33every six months this man pays the vineyard a little visit.
0:30:35 > 0:30:40I'm Ian Clarke and my job is to ensure that the wine you buy is safe to drink.
0:30:41 > 0:30:46Ian is a government wine inspector. He visits vineyards up and down the country
0:30:46 > 0:30:50to check the wine they're making. Sounds like a great job to me.
0:30:50 > 0:30:52It's important that the consumer knows
0:30:52 > 0:30:57that what they're drinking is as described on the bottle, that's the first thing.
0:30:57 > 0:30:59But also they don't want to be ill when they drink it,
0:30:59 > 0:31:02so they want to know that it's safe for them to drink
0:31:02 > 0:31:06and that's part of the remit of the Food Standards Agency to ensure that all food is safe.
0:31:09 > 0:31:14So will it be a vintage performance or will it be a case of sour grapes?
0:31:14 > 0:31:16He could remove the wine,
0:31:16 > 0:31:21if I've overdone any of the... within the parameters of sulphur levels, alcohol levels,
0:31:21 > 0:31:23per the label, that sort of thing...
0:31:23 > 0:31:27Yeah, he could stop me selling any and all of our wine.
0:31:29 > 0:31:33So, you see, there's a lot at stake for Clive.
0:31:33 > 0:31:38First up, Ian wants to see those filters we saw are doing what they should be doing.
0:31:38 > 0:31:42So what are we doing in the winery today, then, Clive?
0:31:42 > 0:31:47Just set up for bottling, everything's sterile, been steamed for the last couple of hours.
0:31:47 > 0:31:52- We've got our own Madeleine Angevine coming through, single variety... - Right.
0:31:52 > 0:31:56- This is what we would be doing the sulphur dioxide test on today? - Yes, it would.- Excellent.
0:31:58 > 0:32:03Checking for the sulphur dioxide is Ian's priority today.
0:32:03 > 0:32:08This chemical does keep the bacteria at bay, but in high doses it can be lethal.
0:32:08 > 0:32:12Sulphur dioxide is used as a preservative in the wine,
0:32:12 > 0:32:14but of course it is a dangerous substance in itself.
0:32:14 > 0:32:17And it is an allergen,
0:32:17 > 0:32:23and I believe that it is particularly asthmatic sufferers who are prone to attacks
0:32:23 > 0:32:26if they have too much sulphur dioxide.
0:32:27 > 0:32:31So, with a large glass of wine poured,
0:32:31 > 0:32:33Clive takes a precise measure.
0:32:36 > 0:32:39Then he adds some special indicator fluid.
0:32:41 > 0:32:45This needs to turn purple to prove the levels here are safe.
0:32:46 > 0:32:48If they're too high, Ian could pull the whole production.
0:32:51 > 0:32:56We want it to change colour completely...so you start... bit of a purple tinge.
0:32:56 > 0:32:58not quite there...
0:32:58 > 0:33:00and that's completely gone, look.
0:33:00 > 0:33:02- Very good.- OK?- Yeah.
0:33:05 > 0:33:07The levels here are within the legal limits,
0:33:07 > 0:33:10but because sulphur dioxide is poisonous to some people
0:33:10 > 0:33:14they need to know what they're buying, so Ian reads the label.
0:33:14 > 0:33:19There are certain bits of information which have to be on the label by law.
0:33:19 > 0:33:24One is provenance and on here it says "English regional wine", so that tells you where it's from.
0:33:24 > 0:33:28It also has the alcohol content on there displayed correctly.
0:33:28 > 0:33:30There's the nominal volume on there displayed correctly.
0:33:30 > 0:33:33And it also has...this is one of the most important pieces...
0:33:33 > 0:33:35this bit at the bottom, tells me where the wine was bottled.
0:33:35 > 0:33:38And it was bottled here, we've just seen it bottled.
0:33:38 > 0:33:41So there's traceability. Very important for the consumer to know where it came from.
0:33:41 > 0:33:45Then I turn the bottle around and I'm looking for another vital piece of information,
0:33:45 > 0:33:51and it's the sulphur dioxide warning which is displayed as "contains sulphites". Absolutely vital.
0:33:57 > 0:34:02And, at the end of the visit, Ian is happy everything here is above board.
0:34:02 > 0:34:05- How's that, then, Ian, all right? - That's fine, Clive, yes.
0:34:05 > 0:34:11- I think I've seen everything I want to see, so see you in six months' time.- OK, nice to see you.- Bye.- Bye.
0:34:11 > 0:34:13All right.
0:34:13 > 0:34:17It's always a relief because you can never be sure he won't find something
0:34:17 > 0:34:23that isn't, you know, absolutely spot-on, and he might pick on that, but, no, today was fantastic.
0:34:25 > 0:34:29So, after a corking inspection, Clive can celebrate,
0:34:29 > 0:34:33and it's business as usual for this West Midland vineyard.
0:34:43 > 0:34:48Now we're back with our Food Fighters inspecting our small independent retailers.
0:34:48 > 0:34:52We've already seen a greengrocer's and a butcher's receiving an unexpected visit.
0:34:52 > 0:34:56The next stop is a baker's, but this is a baker's with a difference.
0:35:02 > 0:35:05Strolling through this picturesque village on the outskirts of Oxford,
0:35:05 > 0:35:09environmental health officer Richard Cugiara in on the hunt for what's claimed to be
0:35:09 > 0:35:11the world's smallest bakery.
0:35:13 > 0:35:19Love Loaves is run in a real country garden shed by husband and wife Dragan and Penny.
0:35:19 > 0:35:22They're proud of their reputation
0:35:22 > 0:35:27and deliver its handmade artisan products to just two carefully selected local shops.
0:35:27 > 0:35:30Hello! Good loafing to you!
0:35:33 > 0:35:36Good bread for the hungry villagers!
0:35:36 > 0:35:40Although it might be a small fish in business terms...
0:35:40 > 0:35:42- Have a delicious day! - OK, and yourself.
0:35:42 > 0:35:45..that doesn't mean it can slip through the food safety net.
0:35:47 > 0:35:51Richard's hoping this baker is getting food safety just right.
0:35:54 > 0:36:00- Hello, Dragan?- Hello.- Richard. It's the world's smallest bakery, this, isn't it?
0:36:00 > 0:36:04- That's right.- Excellent. - Nobody has contested it yet.
0:36:04 > 0:36:07And there's something more unusual about this place...
0:36:07 > 0:36:11this backyard bakery supplements Dragan's income as a magician!
0:36:13 > 0:36:16- We've got some ready. Let me just see.- Fantastic!
0:36:16 > 0:36:19From rabbit out of the hat to loaf out of the oven.
0:36:19 > 0:36:25- Wholemeal. They're all organic. - Excellent.- And it's still not ready, it needs another five minutes.
0:36:25 > 0:36:31- But all organic, no chemicals... you know...- Beautiful.- Fresh yeasts.
0:36:33 > 0:36:38But Richard needs to make sure that any dirt or crumbs here are quick to vanish.
0:36:38 > 0:36:40This is here for the cleaning materials.
0:36:40 > 0:36:42Cleaning equipment. Right.
0:36:42 > 0:36:46Small bakery, short inspection...
0:36:46 > 0:36:49Richard's happy with Dragan's baking den.
0:36:49 > 0:36:51Yeah, awesome.
0:36:51 > 0:36:54And as every magician needs a glamorous assistant...
0:36:55 > 0:36:58- All right, Penny?- Morning. Come in. - Cheers.
0:36:58 > 0:37:04Next up it's paperwork time with baker's wife and business partner Penny.
0:37:04 > 0:37:08And just refresh me on when you are actually baking again?
0:37:08 > 0:37:14At the moment we're doing Mondays, Thursdays, Fridays and Saturdays.
0:37:14 > 0:37:18If anything ever goes wrong with bakeries when they're just doing bread,
0:37:18 > 0:37:23it's things like when they get filthy and you get pests, and it's cockroaches, backs of ovens,
0:37:23 > 0:37:29and things like that, but, you know, that's far from the reality here, so, I mean...
0:37:29 > 0:37:34- No room for cockroaches in that bakery!- No room for cockroaches! Which I'm entirely happy with!
0:37:34 > 0:37:39Love Loaves might be small, but it gets a big score from Richard...
0:37:39 > 0:37:41five stars out of five.
0:37:44 > 0:37:47So, very high standards...
0:37:48 > 0:37:53..of hygiene practice. Can't give a better compliment than that as a health inspector, really!
0:37:53 > 0:37:54I'm very pleased.
0:37:58 > 0:38:01We put a lot into it. It means a lot to us, what we do.
0:38:01 > 0:38:04It means a lot to the village,
0:38:04 > 0:38:08and because most of our customers are our friends,
0:38:08 > 0:38:16we kind of treat the bakery as something...well, it's like having people round for dinner.
0:38:16 > 0:38:21- You always do your best.- People love to eat this bread that we make,
0:38:21 > 0:38:24so, you know, we became popular in the village for a start.
0:38:24 > 0:38:28So no cockroaches! I think people will be happy.
0:38:34 > 0:38:39Back at the butcher's at Westcliff-on-Sea and things are also going well,
0:38:39 > 0:38:42but there's one key area Steve Ram needs to check.
0:38:44 > 0:38:473.5 degrees.
0:38:47 > 0:38:51Got some olives here that are 4, so this is looking good.
0:38:52 > 0:38:55It's time to make sure the butcher is doing everything he can
0:38:55 > 0:38:59to make sure no-one is handling cooked and raw at the same time.
0:39:01 > 0:39:05Now, the requirement of separation from raw foods is being met
0:39:05 > 0:39:10by virtue of this divider which makes very clear that we've now come into a raw food area.
0:39:10 > 0:39:13What's your method, if you served a customer with some raw meat
0:39:13 > 0:39:15and then they want some cooked meat, what do you do?
0:39:15 > 0:39:18- Straight over to the sink...- Yeah.
0:39:20 > 0:39:26- Use that soap, wash the hands, dry the hands...- Over to there.
0:39:26 > 0:39:28- That's great.- Total separation.
0:39:30 > 0:39:32The butcher has two other staff on his books
0:39:32 > 0:39:37and he's made sure they have been put through special food safety courses.
0:39:37 > 0:39:43Is it very difficult for you and your staff to follow these rules, to prevent cross-contamination?
0:39:43 > 0:39:47No, it's just a matter of training, really. You get into a routine.
0:39:47 > 0:39:53- You must get into a routine of doing it. Getting the routine is second nature.- Mm-hm.
0:39:54 > 0:39:58But these routines may need to change.
0:39:58 > 0:40:02The Food Standards Agency has just announced new guidelines for butchers,
0:40:02 > 0:40:06and this could have serious implications for small businesses like David's.
0:40:08 > 0:40:13This is saying, can we even make better efforts in certain areas?
0:40:13 > 0:40:18Food poisoning is all about a probability, a matter of chance,
0:40:18 > 0:40:21and the more things that go wrong, the bigger the chance is.
0:40:24 > 0:40:29In the past, people were allowed to use the same surfaces for raw and cooked meat,
0:40:29 > 0:40:31as long as they were cleaned properly.
0:40:31 > 0:40:34Now the FSA wants to see two completely separate areas
0:40:34 > 0:40:37to prevent bacteria from raw meat infecting the cooked.
0:40:41 > 0:40:49Previously we've said that sanitising an area and doing things at a different time is good practice.
0:40:49 > 0:40:55We're now saying best practice is to actually designate an area that only has the ready-to-eat foods.
0:40:55 > 0:40:58It also means David might have to invest in some new equipment
0:40:58 > 0:41:02when it comes to slicing and packing his meat.
0:41:02 > 0:41:07- So it is an important factor. How much are these machines, roughly? - £2,500.- £2,500.
0:41:07 > 0:41:10I've seen older machines where I would agree with this guidance.
0:41:10 > 0:41:14I'm looking at that one and thinking, "I think you can sanitise that,"
0:41:14 > 0:41:18so what I'm doing today is to say that this is new guidance, you know what it says...
0:41:18 > 0:41:24- I'm aware of it.- You're aware of it. Yeah? And we'll keep under review how clean this is.
0:41:24 > 0:41:30A third change asks butchers to have a hands-free sink to help prevent cross-contamination.
0:41:30 > 0:41:36And David has one. He's well ahead of the game here.
0:41:36 > 0:41:41And you never have to worry about this hygiene risk because you've always got that type.
0:41:41 > 0:41:43Well, that's really good.
0:41:43 > 0:41:47Steve's visit's over and there's some good news for the butcher.
0:41:47 > 0:41:50He's retained his meaty score.
0:41:52 > 0:41:55And what I've seen concurs with the last inspection you had.
0:41:55 > 0:41:59- You'll be getting another top score of five, very good. - Thank you very much.
0:42:01 > 0:42:04And although these visits aren't without a certain amount of stress,
0:42:04 > 0:42:08both butcher and Food Fighter agree they're essential
0:42:08 > 0:42:11to help keep a vital part of our High Street alive.
0:42:12 > 0:42:18In Southend, we've got a reducing number of this type of butcher's shop.
0:42:18 > 0:42:22I would imagine, I don't know, that the supermarkets are probably competing,
0:42:22 > 0:42:26so it's important that this business is profitable to stay around,
0:42:26 > 0:42:29to produce the sort of foods for the local community that it does,
0:42:29 > 0:42:33and I think when it has its five score in the window,
0:42:33 > 0:42:35when people are reassured that hygiene standards are good,
0:42:35 > 0:42:40then they're more likely to come and continue to give trade here, which I think is important.
0:42:55 > 0:42:59Subtitles by Red Bee Media Ltd
0:42:59 > 0:43:03E-mail subtitling@bbc.co.uk