:00:00. > :00:00.Hello from the centre of Bristol. Tonight, a special programme
:00:07. > :00:19.investigating what we eat and whether it's safe. We reveal a
:00:20. > :00:26.premises that is not as squeaky clean as it says on the door. This
:00:27. > :00:31.place says it is a five when really it is a zero.
:00:32. > :00:36.Also tonight, will budget cuts to those policing our food lead to
:00:37. > :00:41.another horse meat scandal? There is a crisis, in some places throughout
:00:42. > :00:44.the UK, we will have no Trading Standards crisis in a few years
:00:45. > :00:50.time. And Miranda Krestovnikoff serves
:00:51. > :00:53.roadkill to her dinner guests. It is nothing like chicken! That is all I
:00:54. > :01:07.will say, it is nothing like chicken!
:01:08. > :01:13.First tonight, when you are out enjoying a meal at a pub or a
:01:14. > :01:17.restaurant, you like to think you are eating somewhere that is
:01:18. > :01:27.hygienic and you will not end up a hill. We have discovered that even
:01:28. > :01:29.when inspectors give the lowest possible rating for food hygiene,
:01:30. > :01:34.most are allowed to keep quiet about it. And usually, just keep on
:01:35. > :01:41.serving. Just how safe is eating out these days? Whether it is
:01:42. > :01:44.restaurants, cafes, pubs, clubs chippies and take`outs, we all
:01:45. > :01:49.expect good quality food that will not make us sick. Front of house,
:01:50. > :01:54.everything usually looks good, but behind`the`scenes, that is where the
:01:55. > :01:57.danger lurks. These photographs taken by food inspectors that
:01:58. > :02:03.premises across the West of England are a small taster of some of the
:02:04. > :02:10.things that the owners may not want you to see. Not so tasty, these wife
:02:11. > :02:14.runs used to clean equipment. Simon Gregory is a food hygiene expert,
:02:15. > :02:22.and he has examined businesses across Europe and the UK will stop
:02:23. > :02:28.`` the UK. Consumers need to know what is safe and what is not safe.
:02:29. > :02:33.They are backed up by the food rating system. If it is not at the
:02:34. > :02:38.front of the house, they could be hiding something, you could be
:02:39. > :02:42.putting yourself at risk. But this is not always the case, this Indian
:02:43. > :02:50.restaurants as it gets a five when it is really a zero. How easy is it
:02:51. > :02:54.to potentially spread life threatening germs in a kitchen,
:02:55. > :02:59.domestic or commercial? Right, it is lunchtime. I got Simon to tell me
:03:00. > :03:07.the dos and don'ts as I made some intentional mistakes in the kitchen.
:03:08. > :03:15.Please to me too. What are we having? `` pleased to meet you. I
:03:16. > :03:24.have gotten carrot, some tomato some bits of chicken, some letters.
:03:25. > :03:29.`` some lettuce. Tell me what I m doing wrong here? You are preparing
:03:30. > :03:34.everything on the same chopping board, meat, veg, everything. The
:03:35. > :03:40.main issue is cross contamination, you're doing everything in a close
:03:41. > :03:43.area, using the same knife, you are ridding yourself at risk by
:03:44. > :03:49.contaminating different foods, so you put yourself and your family at
:03:50. > :03:56.risk in the household. Is there a simple set of rules to follow? Yes,
:03:57. > :04:02.we call it the foresees, cross contamination, cleaning, making sure
:04:03. > :04:05.it is cooked, and also on top of that, chilling, making sure that
:04:06. > :04:10.when you cook some food, you do not slam it straight into the fridge.
:04:11. > :04:14.You need to allow it to cook, because bacteria will go crazy. Keep
:04:15. > :04:23.it all basic and you will not end up in hospital. Roberts Derby from
:04:24. > :04:30.Swindon almost died when he got food poisoning from a burger 38 in the
:04:31. > :04:37.town. The doctor said it was E.coli, I could not feel my legs,
:04:38. > :04:41.the doctor is concerned, he was very concerned, he found that I had a
:04:42. > :04:45.stroke and I was paralysed down the left`hand side, so they put me in an
:04:46. > :04:51.induced coma for a week to try and keep control over it. You need to
:04:52. > :04:56.take more care. I know what can happen. You need to take more care
:04:57. > :05:00.in the kitchen, wash hands, washed down the surfaces after using
:05:01. > :05:03.different foods. I take a lot more care if I'm going out and eating
:05:04. > :05:09.out. I make sure that it is they clean place and it is safe to eat
:05:10. > :05:13.there. You cannot always tell if a place is good from first glances,
:05:14. > :05:18.but the food hygiene rating system is the simple way to work out the
:05:19. > :05:23.good from the bad. It rates places from zero up to five. Ratings of
:05:24. > :05:27.four and five are good, but zero to one means urgent major improvement
:05:28. > :05:31.is necessary. The good ones are plastered everywhere, but the bad
:05:32. > :05:36.ones are nowhere to be seen. That is because they do not have to be.
:05:37. > :05:40.However, in Wales, it will be made compulsory for all businesses to
:05:41. > :05:46.display their ratings from November. In the West of England, nearly 00
:05:47. > :05:53.businesses are rated zero or one. In Bristol, there are 177. Over in
:05:54. > :06:01.Bath, there are 39. And Swindon has 97. But how easy is it to find out
:06:02. > :06:07.the hygiene rating of your local restaurant or takeaway? This is the
:06:08. > :06:11.Food Standards Agency website. I can check on an e`business that is
:06:12. > :06:17.selling food, just input the name and up comes the rating. Just
:06:18. > :06:23.because a business gets a zero or a zero RA one doesn't mean that it
:06:24. > :06:26.would be shut down. Why bad as Mrs could have probably should notice is
:06:27. > :06:32.enforced to stop them selling to the public, and even prosecutions, many
:06:33. > :06:36.are allowed to carry on dishing out food for months. `` while many bad
:06:37. > :06:43.as Mrs could have prohibition notices. Connie 's Chinese
:06:44. > :06:50.restaurant was one of these businesses, it was fined after
:06:51. > :06:55.pleading guilty to 11 food hygiene offences. Inspectors first raised
:06:56. > :07:01.concerns in 2008 before finally charging the owners in December of
:07:02. > :07:06.2011. Connie's was inspected in April this year and given a zero
:07:07. > :07:10.rating. They refused a request to let us film in their restaurant or
:07:11. > :07:14.give an interview. The restaurant appealed and was reams backed it and
:07:15. > :07:23.told today they would get a rating of four. `` restaurant appealed and
:07:24. > :07:25.it was inspected again. This inspector is responsible for
:07:26. > :07:30.inspecting more than 4000 businesses. What kind of things do
:07:31. > :07:35.the inspectors look for? They look to see how well the business
:07:36. > :07:39.complies with all of the food hygiene regulations. Does it have
:07:40. > :07:46.the basic correct equipment like wash hand basins, the correct food
:07:47. > :07:53.equipment? We look at how well cross contamination is managed. What is
:07:54. > :07:58.there to reassure the public against a business that gets a zero? There
:07:59. > :08:01.are different things that we can do, working with the business to get
:08:02. > :08:08.them to comply with the requirements. If it is serious
:08:09. > :08:13.enough to get a zero, surely it is serious enough to stop the public
:08:14. > :08:18.going in there? It usually is a range of failures with a poor track
:08:19. > :08:23.record. If there is a risk to public health, then we take action. Would
:08:24. > :08:35.you need somewhere with a zero rating? Probably not. It is not
:08:36. > :08:40.difficult to find out where you can check out these ratings. We're using
:08:41. > :08:46.the FSA at the FSA appetisers that the Rockfish Grill behind me was
:08:47. > :08:55.last inspected in 2011 and got a hygiene rating of one. `` the FSA
:08:56. > :09:00.application. The Rockfish Grill has made improvements in the inspection
:09:01. > :09:06.two years ago. Food safety, food hygiene, that is paramount to us, so
:09:07. > :09:10.is hygiene. We have a one star rating and we want the council to
:09:11. > :09:15.come in and reassess us. The owner of Freshly Ground said they had
:09:16. > :09:23.nothing to hide and expects a re`inspection to give them a higher
:09:24. > :09:30.rating. The rating is one. I do not think I deserve a one star. But
:09:31. > :09:35.worryingly, we have found out that the stickers on the Windows cannot
:09:36. > :09:40.always be believed. We found a restaurant in Bristol that is not a
:09:41. > :09:44.squeaky clean as it had said. It got a rating of zero by the Food
:09:45. > :09:49.Standards Agency, not a five like it says on the door. The restaurant
:09:50. > :09:53.claims it forgot to remove the food hygiene rating sticker. The FSA said
:09:54. > :09:57.that if it was being used to mislead the public, it could be a criminal
:09:58. > :10:00.offence under Trading Standards legislation. Mohammed Hassan, the
:10:01. > :10:07.man in charge, refuse to be interviewed. He said he made a
:10:08. > :10:10.mistake and did not realise he could be committing an offence. We have
:10:11. > :10:13.passed on the findings to Bristol City council for them to
:10:14. > :10:16.investigate. No matter what the pitfalls are of the food hygiene
:10:17. > :10:22.rating system, at least it gives us the customers, the way of finding
:10:23. > :10:26.out just how good or bad the local pubs, copy shops and restaurants
:10:27. > :10:34.are, and that has got to be a good thing.
:10:35. > :10:38.`` copy shops. Still to come, it might look like roadkill, but to
:10:39. > :10:44.some people, it is dinner. This is far this. `` this is far
:10:45. > :10:56.this. Earlier this year when we were in
:10:57. > :11:00.the midst of the horse meat scandal you could be forgiven for asking: is
:11:01. > :11:03.the food we eat what we think it is? Well, Inside Out asked food writer
:11:04. > :11:16.and critic Jay Rayner to follow those policing our food and to find
:11:17. > :11:20.out how well they're protecting us. Spaghetti Bolognese is one of the
:11:21. > :11:26.nation's favourite dishes and unsurprisingly so. What could be
:11:27. > :11:32.better than beef simmered in olive oil, served over pasta made with
:11:33. > :11:38.free range eggs. What if the beef was some old pony that should be
:11:39. > :11:43.racing. If the free range eggs were captured in a cage? Or the olive oil
:11:44. > :11:46.is less innocent than it claims All of these items have been the subject
:11:47. > :11:52.of food fraud over the years. How confident can we can be over our
:11:53. > :11:58.food? How can we be sure that food does what it says on the tin?
:11:59. > :12:03.What we have seen our failings in the system with more fraud and less
:12:04. > :12:06.testing of our food, and a report just published by the National Audit
:12:07. > :12:10.Office has underlined these problems. It says that the
:12:11. > :12:15.government failed to spot problems with horse meat being passed off
:12:16. > :12:18.this year. There is confusion about the role of the food standards
:12:19. > :12:22.agency which is in charge of food regulation and it says that
:12:23. > :12:28.detection of fraud is falling short of what consumers should expect It
:12:29. > :12:32.is our local Trading Standards who are the food police on the ground
:12:33. > :12:36.doing the checks, and drastic cuts to their budget is putting the whole
:12:37. > :12:44.system of detecting food fraud at risk. We will take these and do some
:12:45. > :12:48.checks on these. To understand the challenges that Trading Standards
:12:49. > :12:52.face I am spending the day with a food enforcements officer. We are
:12:53. > :13:02.visiting a yoghurt factory in Suffolk. Is the packaging only four
:13:03. > :13:08.grams? I thought it was 12 grams. This is the sheet they have out
:13:09. > :13:18.They have the wrong sheet out. That is 200 millimetres. You have noticed
:13:19. > :13:22.something that I have not. The consumer needs to know what they are
:13:23. > :13:28.getting and what Trading Standards are looking at is the discrepancy
:13:29. > :13:31.with weight. It looks like an oversight but they have to get it
:13:32. > :13:36.right so the consumer knows what they are getting. The team have had
:13:37. > :13:42.two successful prosecutions recently. They found out that
:13:43. > :13:46.consumers were being ripped off by vendors of jam and source. The
:13:47. > :13:52.problem is that across England there are fewer officers on the hunt for
:13:53. > :13:57.dodgy food. Against this, reports of fraud are rising. In the first six
:13:58. > :14:01.months of this year, 812 incidences of food fraud have been reported.
:14:02. > :14:05.That is an increase of a third over this time last year. Trading
:14:06. > :14:09.Standards are also reporting an increase and yet their budgets are
:14:10. > :14:15.down a third, and the number of samples they are sending for testing
:14:16. > :14:22.are down a quarter. I think there is a crisis. We have lost a third by
:14:23. > :14:28.Inspectorate. Talking to colleagues, they are expected to slash a further
:14:29. > :14:31.50% in some cases. We are now starting to see the picture that in
:14:32. > :14:37.some cases in the UK, we will have no Trading Standards service in
:14:38. > :14:41.three years' time. With local authorities reporting cases of fraud
:14:42. > :14:46.up two thirds last year, Trading Standards have to try and predict
:14:47. > :14:51.problems. Back at the dairy, they are taking a sample of milk away for
:14:52. > :14:59.testing. We will send that off for testing and we will retain that for
:15:00. > :15:06.the business. Poor weather has meant milk yields are down this year.
:15:07. > :15:11.Recession is also making fraud more attractive so officers on the ground
:15:12. > :15:14.are very busy, and so is the Food Standards Agency. It is in overall
:15:15. > :15:22.charge of our food safety. This branch has never been busier. The
:15:23. > :15:27.FSA has been repeatedly criticised for being not fit for purpose and
:15:28. > :15:31.was blamed for acting too slow in the horse meat scandal. Is the
:15:32. > :15:36.current system tough enough? That's put it into perspective. There were
:15:37. > :15:41.90,000 samples collected in the last two years. There were 80,000
:15:42. > :15:47.authenticity tests. There have been several areas which we have
:15:48. > :15:50.targeted, it just was not necessarily in the public
:15:51. > :15:54.consciousness. I do not think it is a wake`up call. This is an area we
:15:55. > :15:59.are working on with local authorities and have done so for
:16:00. > :16:02.many years. This incident has raised the public awareness about
:16:03. > :16:08.authenticity and about thinking what is in your food. A former head of
:16:09. > :16:12.authenticity at the food standards agency has told us that we are less
:16:13. > :16:15.equipped to uncover fraud. This Doctor spent nine years in charge
:16:16. > :16:23.and believes budget cuts are undermining the system. The FSA rely
:16:24. > :16:27.basically on local authority results and local authorities are under
:16:28. > :16:33.financial pressure and therefore, the amount of sampling they are
:16:34. > :16:39.doing has been severely reduced I think the system has been weakened.
:16:40. > :16:43.It is clearly challenging in a current financial market for the
:16:44. > :16:49.local authorities to do the work they do. The FSA has invested more
:16:50. > :16:53.in the last year to boost their resources and it is clear that the
:16:54. > :16:59.system is detecting problems but it is going to be challenging in the
:17:00. > :17:05.future. The service will evolve as well.
:17:06. > :17:10.Two weeks after our visit to the dairy and samples have been tested.
:17:11. > :17:13.Everything was OK and the sample had not been watered down. I did
:17:14. > :17:17.discover another problem in the system. The number of laboratories
:17:18. > :17:22.has shrunk dramatically over the last decade, down from 20 to just
:17:23. > :17:27.nine. It is another sign that less testing of our food is taking place
:17:28. > :17:34.and food fraud has never been more attractive to criminals. A report
:17:35. > :17:39.lists all the products that could be subject to fraud, and it is quite a
:17:40. > :17:46.list. Hani, wine, fruit juice, olive oil. Should all testing be paid for
:17:47. > :17:50.by the public purse? What about the supermarkets? We buy most of our
:17:51. > :17:59.food from them. Tesco were one of those found to be using other
:18:00. > :18:03.products. You have thousands of products in Tesco, have you work out
:18:04. > :18:09.what to test? We take a balanced view on where the biggest risk might
:18:10. > :18:16.be. We could be telling consumers that there was chicken in their
:18:17. > :18:21.products. We have to be certain it was chicken and that is when we DNA
:18:22. > :18:24.test, and we do those tests frequently. Since horse meat was
:18:25. > :18:29.discovered in some of their products, Tesco say they carry out
:18:30. > :18:35.eight times more testing. While Tesco are confident that they have
:18:36. > :18:41.learned lessons, the rest of the industry is under pressure. The big
:18:42. > :18:45.question is, can it cope? In my view, the horse meat scandal could
:18:46. > :18:49.happen again. There is always somebody prepared to cut corners in
:18:50. > :18:55.times of austerity. When faced with an Inspectorate that is creaking and
:18:56. > :19:00.fragmented, that is a perfect opportunity for somebody to exploit
:19:01. > :19:07.and take hard earned money from pockets. Whilst the majority of our
:19:08. > :19:11.food is safe, food fraud is an established crime and it is about
:19:12. > :19:19.money. When there is money to made `` to be made, criminals will act.
:19:20. > :19:29.Making sure it says what it says it is, is very tough indeed.
:19:30. > :19:32.Now, when you're out on the road and you drive past an animal that's been
:19:33. > :19:36.killed, the last thing you might think of doing is stopping, picking
:19:37. > :19:38.it up and then cooking it. But that's exactly what wildlife
:19:39. > :19:50.presenter Miranda Kristovnikov does. And as you may expect this film does
:19:51. > :19:55.contain images of dead animals. Like a lot of people in the UK, I
:19:56. > :19:59.drive a car. There are more of us on the roads today than ever before `
:20:00. > :20:02.driving nearly 35 million vehicles. For wildlife it's a problem.
:20:03. > :20:08.Thousands are killed on our roads every year. Believe it or not, for
:20:09. > :20:15.some people, they're a vital food source. You're not going to cook
:20:16. > :20:19.that, are you? I've been eating roadkill for quite a few years now.
:20:20. > :20:23.Up until now I've only cooked mainstream dishes like venison or
:20:24. > :20:28.pheasant. There are far more adventurous things to cook but they
:20:29. > :20:33.come with taboos attached. I want to plan a dinner party with a
:20:34. > :20:37.difference. Can I overcome my prejudices and make this a meal fit
:20:38. > :20:45.for my guests must remark And what will my guests think of it? I've
:20:46. > :20:52.come to this lay`by on the outskirts of Salisbury to meet a man who's
:20:53. > :21:01.lived on roadkill for 30 years. That's him now. I reckon a lot of
:21:02. > :21:08.people would think roadkill is a weird thing to eat. I eat
:21:09. > :21:15.everything, I eat foxes, badgers, squirrels, rats, hedgehogs. Stokes,
:21:16. > :21:24.weasels, owls, buzzards, the list goes on. Is there anything you
:21:25. > :21:31.wouldn't eat? I would not eat domestic pets like cats and dogs. Is
:21:32. > :21:36.it because it is somebody's pets? It is their property and I respect
:21:37. > :21:44.that, and I do not like the taste of cats or dogs. You have tried them? I
:21:45. > :21:49.have tried them. Though often `` there are better animals to eat And
:21:50. > :21:57.this is one of your regular stretches of road. Lets have a look.
:21:58. > :22:06.Are you not worried about diseases like TB? A lot of these wild animals
:22:07. > :22:10.rarely have diseases and since I've been eating it from the age of 4,
:22:11. > :22:18.as far as I am aware, I have never got ill from eating any wild animal.
:22:19. > :22:27.I wanted to surprise my dinner party guests. What can I give them? How
:22:28. > :22:38.about Fox? It can be baked, cut up and put into stews or Currys,
:22:39. > :22:48.stir`fried. Or there is a rats? We have just passed a rat so I. And
:22:49. > :22:55.pick that up! It is just down here a bit. I have a feeling it is here. I
:22:56. > :23:02.never would have spotted that rat. There is one there as well. Hang on
:23:03. > :23:07.a second, I would not eat that. You would not touch that, would you No,
:23:08. > :23:12.I would not, but I take it off the road because many birds of prey get
:23:13. > :23:33.run over as they scavenge for these things. There is a fresh one down
:23:34. > :23:39.there. That is a baby rabbit. That is not a rat! No, it is a baby
:23:40. > :23:44.rabbit. It is still quite limp. It is. When we were driving you were
:23:45. > :23:48.really exicted you said "Oh, it s a rat". Are you a bit disappointed
:23:49. > :23:54.now? It really did look like a rat when I saw it, but I am a little
:23:55. > :24:04.disappointed. Maybe the next stop will be a nice big rat. Will my
:24:05. > :24:07.guests eat rat? What am I getting myself into? Suddenly, I'm feeling a
:24:08. > :24:16.bit uncomfortable. Will he find me something fit to eat? It's the day
:24:17. > :24:24.of the dinner party and Jonathan's sent me something special delivery.
:24:25. > :24:28.Let's have a look. Badger. I do not know which bits of the badger that
:24:29. > :24:38.is. This is what I was dreading We have got rat. Oh, no! Brace
:24:39. > :24:50.yourself! This is my husband, Mick. I have volunteered him to help. We
:24:51. > :24:55.have got Fox. It is lovely! Look, a little rat. I am inquisitive now.
:24:56. > :25:04.Now we have got it, I am wondering what it will taste like. Oh, I got a
:25:05. > :25:10.bit of a home then. Let's see what we've got and then we will make some
:25:11. > :25:17.decisions. All right. It takes some work but we manage to prepare the
:25:18. > :25:22.meat for cooking. All that's left to do is to lay the table and polish
:25:23. > :25:26.the glasses. We've got about an hour until our guests arrive. It is quite
:25:27. > :25:32.calm at the moment and I think everything is under control. We have
:25:33. > :25:35.tried a little bit of the badger and the Fox and it tastes a bit funny
:25:36. > :25:41.but we will see what everyone thinks, I guess. The time soon
:25:42. > :25:48.passes before Nick's cooking skills are pushed to the limit and our
:25:49. > :25:52.guests start to arrive. The stakes are high and the pressure is on It
:25:53. > :25:56.is time for the first course. We're going to start the guests off with
:25:57. > :26:04.some fox nibbles. We're going to call them fox trots. This is fox.
:26:05. > :26:09.Fox, wow. It's nothing like chicken. What does it taste like? It's a
:26:10. > :26:13.cross between steak and Billtong. Well, that went down surprisingly
:26:14. > :26:17.well. Next up is rat. This time I'm not going to tell them what it is. I
:26:18. > :26:20.don't want to influence their taste buds. It smells of pork scratchings.
:26:21. > :26:27.It smells of the farmyard but the dung`heap side of the farmyard. Is
:26:28. > :26:34.this badger or something? It's absolutely revolting and it's still
:26:35. > :26:40.in my mouth and it's boney. I would like to get rid of it. It's a really
:26:41. > :26:52.strong flavour and really gamey in a way. So I might go for rat. It is
:26:53. > :26:56.right, that is right. I guarantee it is not urban rat. It is a country
:26:57. > :27:00.rat hence the smell of the farmyard. Not such a good response as the fox.
:27:01. > :27:04.Let's see what they think of Nick's badger chasseur. Again I'm not going
:27:05. > :27:10.to tell them what it is until they've tasted it. Bon appetite
:27:11. > :27:15.Here's to roadkill! Here's to roadkill. If you don't like it
:27:16. > :27:23.you're under no obligation to eat it. It is an unusual texture. Bird,
:27:24. > :27:28.mammal, reptile, marine, land? It could be deer, could be venison Ten
:27:29. > :27:35.points to Mr C. It's badger. It s badger. I'm not a fan. The truth is
:27:36. > :27:40.if there was a quiet place that I could just throw it in the bin and
:27:41. > :27:43.no one knew I would do that. The fox I liked, the rat was interesting but
:27:44. > :27:51.this is like undercooked liver. I didn't think that was bad, yeah I
:27:52. > :28:03.quite enjoyed that. You didn't like rat? I hated the rat. But the
:28:04. > :28:06.badger's OK? Well, I think that was a great success, actually. Everybody
:28:07. > :28:09.tried everything. The rat did not go down well. I think most people
:28:10. > :28:12.thought that was quite unpalatable but the badger and the fox were
:28:13. > :28:17.really, really popular. Most people really liked them and at the end of
:28:18. > :28:21.the day we have had a free meal and that is guilt`free meat. It's good
:28:22. > :28:27.stuff. That is just about it for this week.
:28:28. > :28:33.You can keep up`to`date on Twitter. You can also send us an e`mail. But
:28:34. > :28:48.from all of us here in Bristol thanks for watching and good night.
:28:49. > :28:55.Next week, Faith in Bristol. We go undercover to investigate religious
:28:56. > :28:56.discrimination. The reality is