Episode 4
Newham food hygiene officer Matt investigates 'beds in restaurants' - the alarming practice of workers sleeping in kitchens. He has found 12 cases of people living in kitchens in the past few years. Jenny, from the Chartered Institute for Environmental Health, says that anyone sleeping in a kitchen presents a health risk to any customer.
It is estimated that there are more than one million cases of food poisoning every year in the UK. And almost half of these are the result of dodgy cooking by family and friends. Chris visits the Brixton home of Dave and Rich, who are cooking that Great British favourite, a roast lamb dinner, for their friends.
Our resident expert Ben casts his eye over the kitchen and offers advice on how to cook the lamb and vegetables safely. Lamb can contain E. coli on its surface but properly searing the outside of the meat will kill any bacteria on the surface.
But when Ben inspects the fridge he finds cheddar cheese which is way past its sell-by date, mouldy mushrooms and a bag of salad which is swimming in water, all of which need to be binned.
Matt visits a farmers' market in Taunton, Somerset, along with Carol, the head of training at the Chartered Institute of Environmental Health. Matt meets some of the stallholders and quizzes them on the lengths they go to in order to store and sell their produce safely.
And he visits a farm in Devon, where artisan producer Donna has been rearing her pigs for nine years. She also makes pork salamis which are dried and not cooked. Matt tries his hand at making a salami sausage and learns about the ingredients Donna uses to preserve the meat.
Trailer
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