Inspectors Find DEAD RAT in Kitchen! | Food Inspectors | Full Episode | Filth

Are you hungry? Well, here's an unpleasant fact that needs to be analyzed every week. Nearly 20,000 people suffer from

food

poisoning, but it could be much worse. Yes. Luckily for us, there is an army of almost 3,000 public servants whose mission in life is to locate these people. those who sell us dangerous

food

, you know who you are and so do the food

inspectors

in this series, we are on a trip with the food

inspectors

, so you must act together, they discover the places where no one seems to know what you are doing no you can have a rabbit where you are preparing the food you have to take out the rabbit now take out the rabbit now and we discover to the visitors that no restaurant wants to meet you have so many live cockroaches there in the preparation area What are you playing?

I reveal the truth about the hidden world of food crimes that could put you in danger. What he describes is smuggling. It's a ticking time bomb waiting to explode and I

find

out how some of the biggest food manufacturers in the country. keep us safe this doesn't look like a

kitchen

this is like a science lab this week our workers sleep in

kitchen

s and break hygiene rules we have a mattress there mattress you have dirty clothes and people carrying out their pollution in enfield mary

find

s the repairs of DIY that could be a safety hazard can't have cardboard or paper in the exhaust filter that could start a fire and I'm dropped by a man whose refrigerator hides a dark secret now he's like an old person's heel if you're going to your doctors, you hope they know exactly what they are doing exactly the same thing with a chef or a cook and if they don't know about hygiene in the kitchen, chances are that the meal you just enjoyed is a memory.

For all the wrong reasons, in Cardiff there are about two and a half thousand food establishments here and they all have to be checked by food inspectors. Today we're on the road with food inspector Mark Lee, 26, who's only been on the job for two years but is already a force to be reckoned with, okay, today we're going to a sandwich shop. I haven't been there before nor have the authority so it hasn't actually been inspected by Cardiff yet so I'm not really sure what we're going to find, well this is the salad bar owned by the father and son team, alberto and alex, the kind of place you would go to for a sandwich.

You might think it's innocent enough, but as we learned earlier in the series, they can be a nesting place for bad bacteria. How ingredients are preserved is incredibly important as to when you open things, for example packets of ham, things like that and how many days you would keep them. of what happens in three days, I'm happy with that, that's fine and how do you make sure it doesn't last longer than three days? Well, we check everything here. I mean, I work six days a week with my dad so you're always here. you know when you did well satisfied with alex's ingredient storage times next is one of the biggest questions food inspectors ask is is the refrigerator cold enough it's reading about 8.7 well no It's well outside the temperature range we're looking for for all refrigerators, and refrigerators legally have to be below 8 degrees Celsius, but inspectors prefer closer to five.

Mark decides that he needs to look at the storage refrigerator next door to get accurate readings. Mark probes the food, anything above eight degrees isn't cold enough. It's a high ratio, okay, the reading is 16.2, that's not good news, the temperature in the refrigerator is not much colder than outside. There is a solution and it will be expensive. I have no real confidence in how long it has been out of temperature. control and so what we're going to have to do, we're going to have to waste some of these products, okay, waste is the food inspector talks about throwing things in the trash, which started out as a routine inspection is quickly becoming a bigger problem, just figuring out how long products have been there and which ones need to be thrown out if they are seen to be consumed specifically within three days, that probably plays a bit as a rescue brand is not taking any chances, sour cream bottle after jar after bottle goes straight into the trash, I don't I don't like throwing away food or there's just one of those things, unfortunately, you know you have to deal with the risk, so at the end of the day, even though you know that you don't like doing it, just to protect the great help that this has cost.

Alex and his dad weigh around 50 pounds, so it's an expensive lesson from the food inspector, but it's a small price to pay to keep the people of Cardiff safe. We'll check back with Mark later to see if Alex manages to keep everything fresh on the salad bar. The food business is big business and can attract people who take shortcuts, which can put you and your family and anyone who eats these foods at serious risk of getting sick tonight. I'm researching beds in restaurants. The alarming practice of workers sleeping in kitchens. It's a human. problem and a hygiene issue which could make our food unsafe to eat we are on the streets of Newham East London with food hygiene officer Matt Collins today he is looking for food outlets breaking the rules in about two seconds I'm going to start to snoop Last year for the first time nine councils received a total of almost two million pounds from the Government to deal with immigrants living in illegal accommodation called beds in sheds, but the councils are also looking for beds in restaurants a bed there was a bed folding In store, Matt Collins has found 12 cases of people living in kitchens in the last three years, so you are in and out of the premises daily, that's your job, yes, are you worried about seeing accommodation and kitchens just beside? among themselves I think it is very worrying I think it is totally unacceptable that the people who run the business are not professional in their perspective, no one who was professional would have someone living in a room with windows in the back of their chicken shop, Jenny.

Morris is from the Chartered Institute of Environmental Health and was responsible for food hygiene at London 2012. She says anyone sleeping in a kitchen poses a clear risk to customer health. For the record, this kitchen is perfectly legal in every way. The problem with buying food. of restaurants where people live in kitchens is that the probability is much greater that you will get things in the food that you don't want, which could be physical things, it could be strands of hair, it could be pieces of nails or it could be insects that you don't want. Insects such as staphylococcus aureus can be seen.

This is a bacteria that usually lives harmlessly on our skin and in our noses, but can contaminate food if people live or sleep in kitchens due to their skin or by washing in sinks designed for food. preparation, the results can be quite spectacular if you are unlucky enough to eat foods that contain this insect, you can get sick before leaving the restaurant, if you try to sit down, it can be projectile vomiting in a couple of hours. Matt Collins usually acts. information from fellow food inspectors who believe they have seen items that should not be there during routine inspections, such as dirty clothing or toiletries.

I'm following Matt on patrol during the day since the new council. I am a food safety officer. I can go? Is there a bed or any accommodation at the back of the tent? Who is in charge? Who runs the store today? No, nothing at all if you have a basement. Yes, can I take a look in the basement? The first three are as clean as the proverbial whistle now we are in our room, once again acting on information that a colleague has seen unusual items. We have received a referral from another council department that there is someone sleeping in the basement of this store.

Winnie is going to take a look to see if there is any problem with food hygiene or means escaping so far from health and safety, so that's what we're doing today, let's take a good look at it, of course, it's just a warning, it could have been for nothing, okay my name is Matthew Collins, I'm a food hygiene officer for the new council this is my colleague Mr Bracken, I'm a lucky officer. I came here today and one of my colleagues recommended that there is someone sleeping in the basement or sorry in the back room. from the restaurant here, so I need to come and take a look once I'm in the back of the store.

Matt is clearly not happy with the state of the place. Good quantity. This is no, I'm not very happy about this at all. In fact, immediately. that's the case, um, in the back of the store, it's an interesting mix of living here, we have bicycles, sewing machines and a lot of rubbish, too, excuse me, yes, it's the back room that has the key for that back door I would like that key, please, because we want to enter that room. Can you give me that key? Please thanks. The man says it's an office and his manager has the key, but locked rooms make Matt Collins nervous. we wait for the key seems like a good time for some basic training on food hygiene this should not be static you know that garbage should be kept separate because it is dirty clearly from anything that has to do with food storage and preparation your impressions initials then as we walked from the front of the store towards these two.

We're back on air in the back of the store. My impressions have been that there is an unpleasant smell of decaying food. There are also pieces. There are a couple of bicycles. back there, I mean, why would you have baskets in the back of a chicken shop? a sewing machine, there's a shower here and then there's a locked room in the back, which is where we think it's interesting, look at that, yeah, right, I mean. There could be a genuine reason why people need a toothbrush and toothpaste at work. They may just be really into dental hygiene, but those are all indicators that the back of this store is being used for something quite different than simple food hygiene.

They're clean, but they're clues rather than smoking gun, right? Yeah, I mean, we haven't found a bed here yet, no, but we're looking to get interested in that back room, which is the one we have. Are you interested in joining me later when the key is found and all is revealed. It is estimated that there are over a million cases of food poisoning each year in the UK and almost half of these are the result of dodgy eating by family and friends. You're a food disaster waiting to happen, well I hope not, and to make sure we'll visit a home kitchen workplace near you and give you some very useful cooking tips because I'm bringing our very own food inspector, Ben . milligan now roast lamb is a british favorite we spent £607m on lamb last year served with all the trimmings what could be better than a sunday roast and what could go wrong today i'm in brixton to see dave and rich, they're cooking a roast dinner for his friends for the first time the good news is that i have the hit the bad news is that they are on the top floor the party is already in

full

swing in his free time dave is a comedian and will will this meal be a comedy of errors or will his cooking debut bring down the house in terms of who he is?

It's always turned out very well, it's always very stylish, it presents itself very well, so I hope it's the same whenever it is. It's about cooking at this level, I hope you have fresh stuff tonight and it's a leap of faith, but I'm going to trust Dave on that, hey Dave, oh hey Chris, yeah, oh buddy, I'm here for dinner. . Thank you so much. a bottle of wine where can I put my coat? Look at this lovely roast lamb. Are you a good cook? We're here to make sure you cook this and the rest of your roast dinner very, very safely, so I have a little surprise for you.

I brought in my food inspector to make sure every step is taken correctly and that you don't poison your guests. Are you ready for this? it's a little scary it should be he it's very scary it's the concerns with a piece of lamb we should be thinking about what you should really do is treat the raw meat as contaminated if you wash the meat if you wash it, there's a chance that bacteria from splashing around the kitchen, the main thing is to cook it properly now to kill any bacteria that may be in it, so 220 for two and a half hours, say goodbye to the lamb and come in.

So what do we need to know about cooking lamb as well as beef? E coli can remain on the surface because e coli is often found in the guts of animals and can get into the meat during slaughter, so rule number one is to properly brown the outside of the lamb. meat over high heat to kill bacteria, then it isWell serve it pink, although food inspectors will always advise that pink meat is never risk-free, but be very careful with rolled joints, cook them well until the juices run very clear, that's the lamb now for the vegetable trimmings where are they let's take a look in the refrigerator uh-oh, the refrigerator is dirty, I think it's only fair to show it to Dave's guests before they eat their food.

We have August 29 for some, oh my words, are they growing mushrooms? Dead or alive, what they are has a month's expiration, what do you think, gang, are you looking forward to dinner tonight? It's like an old person's heel, hmm, cheese, seven months old and still in the refrigerator, and then there's the swamp thing in the salad bag. It was prewashed but now it looks prehistoric and expired. The food is bad if it's already gone. its expiry date, throw it away the question is are Dave's guests still looking forward to dinner I'm sure it'll probably be fine but it's a bit worrying, Dave's veggie trimmings were bought today and They haven't touched the refrigerator, but it's not out of the woods yet.

Do you use this for other things? I have a separate bowl of champagne for myself, which is the correct answer, right? But still, be careful. Bacteria from the skin of vegetables can get trapped on the surface of the cutting board. It's time to tip. You will see? Take off these little ones. bits, you're just playing it on a more level surface. Well the problem with vegetables is that they can be grown in manure and like lamb it can have e coli, you have how long do you have to cook the vegetables to kill the e coli.

Same as other things, actually, if it's been at 70 degrees for two minutes you're likely to kill anything shiny, so if you like some raw veggies, wash them and peel them well an hour later it's time to serve a delicious roast. Dinner for Dave's guests, here we come, could you have it? No, why haven't you seen that photo? Yes, yes, it was pretty bad. How about that refrigerator? Uh oh, gross, for the record, no one was sick after Dave's dinner. We are in Enfield, north of London. and with the team of food inspectors that are claire and mary over the past few weeks, we have been with them every step of the way, they have found the tips that no waiter left behind, we have droppings in this one, amazing discovery.

Inside, it's just leaves, I'm not sure, and an unexpected guest who wouldn't be coming to dinner Claire. I have seen a rabbit. Now they are about to do a random inspection of a takeaway they last inspected 18 months ago. received a very strong hygiene rating of four out of five. Hello from Enfield Environmental Health Council. We have come to carry out your food hygiene inspection. Just a routine inspection tonight. Have they managed to maintain those high standards? We are cleaning up there. There are horrible gears. out here the grains of rice all over the front very clear look your cleaning is very poor here always no this is going to be no you are not cleaning that every night this is not just a day's dirt that you could be sweeping maybe, but No, this is longer than that, a dirty kitchen can be an attractive food source for unwanted visitors, like rats and mice, there's no sign of them here, but Claire and Mary are far from finishing their inspection, something smells around. here, everything is very greasy here and look how dirty those rags are on top of the dirt mary finds evidence of a clear fire risk you can't have cardboard or paper in the extraction filter that's dangerous and that could result in a fire then you shouldn't have paper because the The idea of ​​this is to prevent pain from going up and odors, and it's just not safe to have paper up there moving around.

Claire is interested in checking out what are known in the trade as touch points. The things you touch for you and me, the theory is that if you are dirty, then your hands will be dirty when they touch the food and also the faucet handles, if you go and feel the faucet handle, it is very sticky, can you feel it? It's all sticky because you're touching that and if you come with me, I'll do it to you. I show you I just got that from inside here inside here is dirty because I don't know they have a hole here I always do it and so it is, but this is where people touch each other and their hands are dirty so you need to clean the inside of those areas mary thinks it's time to ask some questions how would you clean the surface?

We use paper, anything else, Mr. Muscle, right, no, this doesn't work, that spray doesn't work, you don't have any antibacterial spray, can you get it? Someone go get something now yes, this is by no means the worst kitchen Claire and Mary have ever seen, but a series of small problems are adding up to a bigger problem next to the refrigerator, it's some kind of sauce, but the problem with that is that the spoon is actually inside touching the food so obviously you can see here that the hand contact surfaces are dirty so if there are dirty hands on that and the actual contact with the food , obviously there is a contamination problem there, so the food here should be covered to avoid contamination, this is dripping, so it is actually also dripping water on the food, so there is a problem, okay, The refrigerator doesn't get top marks either, the owner knows that food inspectors set high standards and that these visits are very important.

He wants to do everything he can to improve. I clean every day, but I'm still not happy because, do you know why when you put the smoke flow everywhere, you can't tell everything is not oily? Yes, if they check properly so that customers can inspect it again and again. It's time for Clara Mary's verdict. Restaurant owners with a nervous nature would like to cover their ears. I came to do the last inspection. You ended up getting a food hygiene rating of four. Restaurants receive a food hygiene rating of zero to five. Five is the best. Depending on the inspection this rating may go up or down due to what we have seen today, we will ask you to lower it, yes you should remove it, it will be much less than four.

I was very disappointed. I had the last inspection 18 months ago. I gave it a

full

rating, which is very good. There were dirty cloths on almost every surface. The cleaning of the apartment was very bad. What is known as contact surfaces with the hands. Door handles. Refrigerator handles. Light. The switches were all dirty, I think the main problem was that the chef had no food hygiene training so she didn't appreciate the dangers, so the food storage was incorrect. She was stocking raw foods and extra ready-to-eat containers. Claire and Mary will visit the restaurant again. In a few days, to see if things have improved, we will tell you what they find at the end of the program on the streets of London and we are looking at the problem of workers sleeping in restaurant kitchens.

It is a very real problem. problem i think it's very worrying i think it's totally unacceptable it's also very unhealthy it could be projectile vomiting in a couple of hours i'm on patrol with matt collins from newman council my name is matthew collins i'm a new council food hygiene officer, We have a basement, yes, can I take a look at the basement? I previously wanted to know if anyone lived in a room at the back of this chicken restaurant, but the room was locked. I would like that key, please, because. we want to enter that room now the workers sleep where we eat it is a hygiene problem but the most important thing is a human problem because we often talk about vulnerable people with low salaries we have spoken with two restaurant workers nothing to do with any restaurant we have introduced who agreed to talk to us on the basis that we concealed their identity yes, I sleep in the restaurant when I work in the restaurant when I work I sleep there sometimes on the floor sometimes in the warehouse who have nowhere to sleep nowhere to go nowhere to go go to work they are in the restaurant all the time sleeping on the floor not good in east london the key to the locked room was found previously remember matt collins had been told this was an office Well then what we have here?

We have a mattress. Over there. A mattress. We have personal effects. We have some toiletries. We have bags of dirty clothes. We have a briefcase. A TV. Don't know. whether that works or not, but there is a television in some bags of clothes, then if you look in the drawers, various other things, which suggests that it is for accommodation use rather than an area where people simply rest in terms of Food hygiene, what's the problem? The problem is that this is here, this is a food preparation area, you have dirty clothes and people contaminating here in a room that leads directly to a room where food is handled, stored and prepared, I mean, it is not a use appropriate for it.

Just as we're about to leave, the manager shows up and is eager to explain to us that it's not what it looks like, it's not a home or anything, it's just a little storage space we have there, just some old clothes or something like that. Old furniture, that's all because one of the guys evolved, so he just threw all his trash out of there. There is a mattress there, personal belongings and a closet too, making it look like a bedroom. You can see why. You might think so, but that's not the case, let's make the outcome clear here, although Matt Collins felt the setup at the back of this restaurant was inappropriate, no evidence was found that anyone was actually living there, so no more action was taken, inspectors like Matt Collins have no doubt that there is a problem here and in other areas of the country, what is going to happen then?

Because as long as people are trying to make money real quick in the chicken establishments, yes, you will find the odd mattress in the back of the stores as management changes and comes back, you're absolutely right, you know we go through a business and we saw that it was pretty good in the front and when we were walking back it just fell and that's what unfortunately is a A very common story, what I didn't know until today is what you can see behind the counter, what happens behind the scenes and for the employees who have to endure those types of conditions that are miserable and also have an impact. about the food you eat, the UK food business is worth billions of pounds and this is large scale production, but along with that comes great responsibility, one small mistake and your reputation could be in tatters.

We have been given exclusive behind-the-scenes access. some of the UK's leading manufacturers who have been showing us how they are keeping Britain safe now. If you were asked to choose the UK's favorite food, I wonder what would top the menu: roast beef and sausages with Yorkshire pudding and mash would be up there. But what if I asked you to choose Britain's favorite vegetable? Which would take first place in a pantheon of vegetarian culinary delights? Believe it or not, this could be, yes, the pea, and you wouldn't believe the care and attention that goes into providing it. humble green from a field like this on your plate in perfect condition innocent little peas bundles of tasty happiness but these nuggets of green joy must be lovingly tended to if we want them to reach our plates in perfect condition, that's why we need something very Pea people especially, Richard Hurst knows what it takes to produce the humble urine.

Now let me get to the heart of the matter, to the roots, because I picked up a small pod here. I picked it up about two minutes ago and you looked at me. alarmed, yes, why is it that once the peas come out of the pod like that, we have 150 minutes to freeze them? Will there be bacteria there? There may be bacteria in the freezing process and cooking beforehand will kill any bacteria that is there. It's about the safety of the crop, but you also know that making sure it tastes absolutely perfect and getting the peas from the pod to the freezer is all about speed and starts with harvest.

It's a pretty impressive piece of machinery. Should you take any precautions? With that, yes, we have the collection heights established so that we do not collect trash from the floor, stones, or glass that may be here and we also wash them for two hours every day to keep the bacteria levels low. reduces the risk of contamination, okay, keep looking at your watch, when did this field start, when did the pressure start, 38 minutes ago, 38 minutes ago, so for my calculations, 12 minutes before going into the freezer, that's correct , yes, 12 minutes. 12 minutes before that load comes out, yeah okay, I'll leave you to that, okay, with the food safety clock ticking in the race against bacteria, there's no time to sit around and chat, it's going to be very tightThis morning once we get back to the factory there is only 50 minutes to sort the peas before we have to freeze them the first machine removes anything other than urine such as stones, snails and stems then they go through a clever sorting machine colors that reject the remaining objects that are not the delicious green that we all love with the clock ticking it's time to sweat it's hot and steamy here this is the whitening process what are we doing here?

We are killing the microbial life things like salmonella and coliform insects that occur naturally in the soil at the same time we kill the enzymes that help preserve the integrity of eye color, texture, flavor, so we make it safe and It looks good, yes, okay, so they have been picked up neatly bleached now it's time to cool it all down it's cold in here how cold this room will be between minus 25 and minus 30. that's cold I see the man behind him he has big jackets and thick how long would we survive in here like this, uh, I imagine about half an hour, let's do this quickly, so yeah, what does it do with the beak?

Well, it flash freezes each beak individually, air comes out and it stays separate and what we're doing is any insect growth that hasn't been killed has been stopped at -18 there's no insect growth, so things like e coli, yeah They are there, they can't grow and they have time to come out, yes, let's go just 150 minutes ago, these peas were still in their pods, now they are free of any nasties and ready to be packed with aroma, so here is the perfect plate of peas and I can tell you that they taste absolutely delicious, so next time you eat them, think about how much hard work it takes to get them to your plate, so to the producers of frozen peas, to the manufacturers, we thank you for keeping our peas safe for consumption and please continue to protect Britain Matt honestly tell me what is the most disgusting kitchen you have ever encountered.seen well when I was younger I knew this guy and his cooking in this kitchen everything smelled like cheese except the cheese, yeah, yeah, refrigerator, the worst refrigerator you've ever seen, uh, funnily enough, the same guy you opened it, yeah, buddy, and um, in his refrigerator, the crisper drawer was like silage in there oh and where there was this house funnily enough he lived very close to me yes hmm this kitchen this fridge was yours it wasn't it yes it was it's time to head back to Cardiff Mark Lee is returning to the salad bar, it was a pleasure seeing you last week.

He gave Alberto and Alex the first inspection of him. It was a harrowing experience and they had got many things right, but some important things were wrong. It was a problem that Mark was not happy with. the temperature in this refrigerator is quite high, ok it's reading 16.2, the refrigerator was well above the legal limit of eight degrees celsius and with prepared food increasing the chance of nasty bacteria, I have to waste some of this produce, it's never nice to see food. He was wasted, but this lot had to go. Mark ruled that about 50 pounds of ingredients need to be thrown out since there's mayonnaise, so today is a tense moment for Alex as Mark re-inspects the refrigerator.

I'm just going to check the temperature. Well, wait, it's still 16 degrees Celsius. It's the same as last time, but this time what's in the refrigerator makes the difference. Now they are not storing high risk foods here because I don't think they can maintain the temperature, it's what they should do and they are just low risk. There's food in here things that aren't prepared so the whole tomatoes the lettuce hasn't been paged yet the refrigerator isn't doing its job really it's more like a lit cupboard but Mark is satisfied there's nothing here to worry about What What about the delicatessen?

Last time, the counter was just above the eight degree Celsius limit. He took some temperatures of the rice, which were 6.2, and also some temperatures, it was some of the salads on top, some tomatoes, which were 5.9, which I'm happy with all the high risk items. They are where they should be at the bottom and they were kept under the proper temperature control conditions now it's time for the verdict um alex very happy with everything you've done very happy with some of the things I'm going to go back and discuss the people in a couple of weeks but other than that I am very happy with everything they have done as we know that food inspectors have the power to give hygiene ratings.

Alex currently has a two, but he has his place high, I understand the fact. that he didn't have some things in order, but in three months I will have everything in order and I hope to aspire to my five stars, which is what I want. Britain has a great tradition of small food producers, small businesses that deliver big flavours. These foods often come straight from the farm to our forks, so getting it right can be a hit or miss because these people are directly responsible. of everything they sell, who are the autonomous heroes of the food chain.

It's time to meet the producers. Farmers markets are famous. Chefs are always talking about farmers markets. How can you meet the producer face to face. The food is more authentic. You can ask questions. Well, I tell you what Jamie Ramsey. Not everyone likes farmers markets because they are too natural and natural. Nature is very dirty, so how can you shop at a farmers market and stay safe? It's Somerset, there's a farmers market somewhere there, okay? This farmers market in Taunton is quite typical of hundreds of similar places across Britain. This has been happening twice a year. week for five years i have come to meet carol slinger, head of training at the chartered institute of environmental health, people who sell food to the public can take an exam and carol prepares the exams, if anyone can calm my nerves about purchasing foods that are not If it is not sold with light strips, then she can eat the part of my dinner that is not too vegetarian first, so Carol, we have this beautiful meat laid out here, but the thought of it being out like this makes me stagger the collie a little.

Well, it shouldn't really work because it's in Styrofoam boxes and you'll find some ice packs underneath that keep it pretty cool and everything is vacuum packed. Vacuum packaging removes all the oxygen from around the meat and many bacteria need it. oxygen multiplies, okay, so it's no more dangerous here as it is now than if you were in a supermarket or anywhere else in the butcher shops, not because they will be constantly checking that the temperature stays cold enough, which is accumulates legally. below eight degrees now, what if I'm after putting my meat in a little sandwich?

I see in my mind that I'm not really worried about the bread. No, you shouldn't have to be because bread is a very low risk food due to its dryness. I noticed you're rocking the Michael Jackson look and you have one gloved hand and one ungloved hand, what's the idea? Well, it's a well-practiced market technique where I can handle bread with one hand, but money is one of the dirtiest things. you don't want to handle that and handle the food in the same hand so this hand has a lot of practice handling money and change and this one handles the bread and that's our standard practice with all of our market equipment is that depending on the carol book It's absolutely good practice, so the bread you eat in one hand, the bread you spend in the other, and what goes well with bread in pieces, let me think, oh cheese, yes, now what to do Ask here is if it is not pasteurized, if it is for the elderly, sick or young.

Pregnant women are advised to stay away. I'm learning a lot today. I even took a short Japanese course. We're also looking at cured fish, things like noodles, what should I keep in mind as a customer? Well, with rice, sometimes there's a particular problem because rice can have a bacteria called silicerius, so that's one of those bugs that even cooks. It won't help get rid of it, it may stay, it will kill the bacteria, but it won't kill the bacteria spores, so once the rice cools, there is moisture there so the bacteria can germinate from the spore form. and then start multiplying. once the rice is cooked it should be cooled and kept cold while displaying like this and this rice is perfect.

Now watch as I prepare to reveal one of the mysteries of the food world. Well, this is an interesting position because it's over. here we have raw meat aha and over here we have cooked sausages bacon things like that good afternoon hello how are you now what I don't understand is how do you pick up a piece of pork do you leave it hanging for how long is it probably four weeks, it's just hanging, how can it not be good? It was cured, treated with salt and sugar and kept refrigerated while it dried and in that type of atmosphere bacteria cannot multiply.

There's no chance I can see how it's done. Yeah, I love showing it to you, yeah, yeah, that's good, come on. I'll be back later in the show with stall owner Donna Lucking as she reveals the secret to making salami safely and conveniently. Do you want to try to fill it well? Yeah, how hard that could be, that's surprising, though look at that, yeah, first though here's a quick summary on how to shop safely at a farmers market, any fresh meat should be chilled to below 8 degrees, which ideal is less than 5 degrees, check for soft meat or unpasteurized blue cheese.

Pregnant women, the elderly, and the very young may want to ignore this. Anyone who handles unwrapped food and money must use different hands for different jobs. Remember Michael Jackson arriving at Rygate and Banstead is food inspector Russell Jenner. restaurants and their kitchens are their wild west this back door is pretty dirty yeah yeah russell has been inspecting kitchens for a quarter of a century and today he's about to do an unannounced inspection at an indian restaurant we haven't been to Been there for about 18 months. They won't be waiting for us and it will be interesting to see if maintaining cleanliness here on the last visit to the restaurant impressed Russell, but hygiene habits change and that's why inspectors do regular checks, as with any inspection Russell wants to start with washing. his hands the entire kitchen staff should be doing the same thing before any food preparation what happened two days ago? the sink broke two days ago from a dropped meat skewer the new sink has arrived but not installed yet it's a good excuse but the hand washing stops for nothing, how are you washing it?

Yes, of course, we were washing our time. How do you wash your hands? If you are washing those liquids. The whole store is there. You are using this one. No Yes. So what are they? you're doing it right now right now we're using this okay for a week okay because as soon as possible we'll say how this is because this is their rule excluding the camera it's not ideal you need you need that but yeah, Of course, it's okay, the sink needs immediate attention. Russell couldn't be clearer now that he's finally ready to begin the proper inspection used for pop downs, yes, papadum, but we have to clean it up now.

Actually, yes, and the thing is that when you put the poppadoms there to drain, there is a lot of oil inside the papadum. Yes, it is a private oil, you can't use newspaper. You see, I want the poppadoms gone because I've been in contact with that grease, yes, as soon as possible, now they're going to be thrown in the trash, yes, of course, of course, that's good enough. Real daddy's dogs, yes, from cooking food to raw food, Russell is interested to know how they handle them. its meat, so what do you have in those containers? What is it that makes me crush?

He left me. I'm going to go look for her. The staff shows Russell the meat and that leads to an impromptu lesson in food hygiene. He took the container of red meat from him. in contact with red meat, so it had red meat juices all over the bottom, you absolutely put it there exactly, this is now contaminated, now you have a green knife, okay, it's contaminated with the juices from that, yeah, It's true, that's cross contamination. He must prepare his entire room and then clean and disinfect it. Now there is a lesson so that we all have a chance in the fight against cross contamination.

You need the right type of cleaning kit. What are you using to clean it? The staff here. They pride themselves on running a tight ship and go quickly in search of the disinfectant but at the moment it's proving elusive, if you can't find it you can't use it, we don't know where it is but it's here for the naked ones. Mind you, this kitchen looks pretty clean, but what you can't see is just as important, so where's that disinfectant that's cleaner?stoves? Yes, I haven't seen any disinfectant yet. Seven days I can't find any. All I can see is the oven and frying. fryer cleaner, mr muscle, window and glass, oven cleaner, yes, so I haven't seen anything to clean those surfaces.

You have this one, but it doesn't have a label and I can't. It's made from some kind of concentrate and I can't see the concentrate bottle, so actually maybe this is also a disinfectant, but maybe it's actually been shaped. No, this is a disinfectant. Actually, yes sir, this actually turns out to be the disinfectant they had it all along. It's not always easy for them to be questioned by food inspectors, the big search for disinfectants ends happily, but the sink and poppadom storage still need fixing, so what I'm going to do now is write up a basic report and I'll have to write you a detailed letter.

I will also speak briefly with your chef on the phone. That's fine thanks. Russell will return for a follow-up inspection. We'll let you know what I find in the end. the show once again I'm talking about food poisoning from my food lab and how it affects your body. I have another terrible story to tell you and some tips to make sure you don't become another victim. This is the story of Kevin Hughes who lives in North Wales with his wife Chloe and his two-year-old son Harry. He is a big football fan and plays two or three times a week and he did well because one day he decided to eat asani in a shop. local deli while I was at work, it was the usual, uh, Monday, I went on a break, I didn't bring any lunch, so I went to a local deli and bought a chicken sandwich there.

Kevin is suspicious, but I can't prove his visit to the daily led to hospitalization and a violent bout of illness that he will never forget, then in the afternoon I began to feel unwell, began to have aches and pains and was awake most of the night, vomiting and having diarrhea, which Kevin didn't have. What we knew was that he had contracted a very serious case of food poisoning caused by the campylobacter bacteria that we have talked about before in this series. It is a growing problem. In 2011 there were more than a thousand more cases than in 2010.

Enter the stomach. It invades the small intestine and begins to divide, this causes disease in the surrounding environment, which in turn makes you sick, as Kevin knows all too well. I didn't leave the room the entire time, other than obviously going to the bathroom on Sunday night. I didn't sleep, this was possibly around midnight when I came downstairs and just remember our time sitting on the toilet was completely used up so now you're in bad shape, yes, very bad, yes we're talking six days of constantly going to the bathroom. being constantly sick, so hands up, who knows why we should never eat undercooked chicken, wait, here comes the science.

One of the most popular breeding grounds for Campylobacter is cheese and unpasteurized milk, but this is the biggest culprit of all. Campylobacter lives harmlessly in the gut. of this animal, but it can contaminate the meat when it is slaughtered, as can contact with contaminated feces and this is where it becomes dangerous because if it gets inside you it can make you seriously ill. Kevin was now in big trouble seven days after eating his sandwich and was admitted. At the hospital, one of the specialist doctors came to see me and told me this. Very rarely had they seen someone suffer so much and the reaction my body had when compiling it they thought I had a problem with my immunity and kept me. in the grip uh until Friday five days with a drip yeah, my goodness, so luckily you're okay now, are you one hundred percent?

Have you returned to where you were? Related Even today Kevin is still extremely cautious about eating chicken. I still eat out, but every time I eat chicken, if I'm at the restaurant, I'll cut it up and make sure it's cooked through, even if I have a sandwich now. I'll open the bread, look at it because I didn't want to have that kind. I feel poisoned there. I really can. Campylobacter is the number one cause of food poisoning in the UK and a whopping 18 of all raw chicken. that we buy is infected by it, about one in five chickens, but how do we know that that chicken doesn't have it, neither that one nor that one, but this one does, you can't know when you buy it, so everything you have?

The thing to do is make sure you cook it properly, so how do you do a good job of avoiding campylobacter when handling chicken? Wash your hands regularly, keep raw, and cook meat separately in your refrigerator. The raw meat on the bottom thoroughly cooks the chicken in its thickest part. Meat should read at least. 75 degrees Celsius with a meat thermometer now back to the producers, the brilliant people who often take our food from farm to plate and, as a result, have the huge responsibility of keeping hygiene absolutely tidy. I've learned everything about shopping at a farmers market. but the shapes of salami are still hidden from me it's a mystery how you take a piece of pork and leave it hanging for how long, this is probably four weeks, how can it not be out of the stall?

Donna Lucking has very kindly invited me back. to her farm to discover that Donna is a small artisan producer on Ellis's farm in Devon. She has been raising Gloucester Old Spot pigs for the past nine years. Her mantra: Happy pigs are tasty pigs. Oh wow, this is where the magic happens. Yes, this is cutting. meat preparing it for salami, what do I have to do? We have a white coat there for you. You want to wash your hands in the sink and there is a scrubber there to scrub your nails. Lovely fatty pig here, yeah, okay, uh. that's not going to fit in a sausage place, now Donna says that her cooked meats have a shelf life of five to ten days, but her pork salamis, which are dry and uncooked, last 40.

How the hell does that work? It's a bit very greasy, lovely. Different producers use different methods to preserve pork. Donna uses the freshest ingredients and then adds a little magic that we've had for centuries. Salt, we are going to give it away because we have to get the exact amount of salt. To cure properly and effectively, salt acts as a stabilizer that prevents the growth of bacteria, but it has to be in exactly the right amount: 22 grams per kilo of meat, why is it so crucial? So getting the right amount because that's the crucial amount you have. be um that to cure it and kill those bacteria that we don't want in the salami, so what bugs are you trying to remove from that meat?

Listeria or botulism, which are the main ones that can survive in raw meat. you know what botulism can do to you it just scares me a little, the main thing is that it could probably kill you, okay that's bad enough, it's almost as bad as it can be, you can actually cure it, so yeah, it's big, it you add lovely wine and herbs. and then another key part of making sure your salami is safe is the way you mix it, so mixing is crucial because if the salt ends up in patches and in one place or another there is a piece that won't be protected properly, the mixture is There are no all the precautions throughout the process now for the fun part.

I've been waiting a long time to get my hands on one of these. Do you want to try to fill it well? Yes, this is the birth of a beautiful salami, that is wonderful, although look at that, look at it, yes, now it only needs to grow for four to eight weeks at the right temperature and humidity, okay, come on fantastic, let's take it to the room drying and then I'm sure that's it. at that moment precious salami a little proud oh wow look at those salamis when they're moldy that's how they're supposed to look yes, that's how they're supposed to look f a s q frequently asked questions about salami moldy looking skin can be eaten es sure molds it's a penicillin there are a couple types of penicillin so it's absolutely safe but you don't have to eat it and you can peel it off I didn't know the outside of a salami is penicillin yes, yes, exactly Yes, wow, if you like the skin, Eat the skin, the mold is friendly, it's amazingly edible, so once you've done your part, you've made the salami, you've sold it.

What about the people at home? What do they have to do with? the salami can be left as long as you want, yes, well, you have to take care of it when you get home, you have to give it the same kind of attention because if you keep it in the refrigerator in a plastic bag, it will sweat. and horrible, it needs to be free and breathe, it's a natural product, so keep it in the refrigerator wrapped in parchment paper or brown paper, but yes, don't hang it in the kitchen when it's hot, it's better to keep it safe in that refrigerator.

If I don't do anything else until the end of my life, now I can say that I made a salami thanks to you. I contributed. Help. Thank you so much. Pleased to meet you. Thanks from now on in the program. Russell Jenner. in ryegate and banstead and claire and mary in enfield carried out thorough inspections of the restaurants. Both have now been re-inspected so what happened well, russell's indian replaced the broken sink, fixed his poppadom storage and the place now looks very clean at Clara Mary's Chinese Restaurant, the cardboard. The risk of fire from the extractor fan was eliminated, the kitchen was thoroughly cleaned and disinfectant was brought in to keep work surfaces free of bacteria.

Excellent results overall, if you want to find out more about the place where you are about to eat, then you should check their food hygiene rating, which ranges from five, very good, to zero, quite terrible, and at the moment it is not mandatory display one of these certificates in a restaurant window, so if there isn't one there, you might want to ask yourself why. No, but you can check it online. Just go to www.food.gov dot uk and there's an app for your smartphone too. Yes, yes, very good.