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Are you feeling hungry well here's anasty fact to chew on every week nearly20,000 people get food poisoning but itcould be much worse yes luckily for usthere's an army of nearly 3,000 publicservants whose mission in life is totrack down those people who sell usdangerous food you know who you areand so to the food inspectors over thisseries we're out on the road with thefood inspectors so you need to get youract together they discover the placeswhere no one seems to know what they'redoing you can't have a rabbit whereyou're preparing food you need to takethe red out now tell them about them andwe discovered the visitors that norestaurant ever wants to meet you haveso many live cockroaches in thepreparation area what are you playingI reveal the truth about the hiddenworld of food crime that could put youin danger what he's describing they'resmuggling it's a time bomb waiting to goon and I find out how some of thecountry's biggest food manufacturerskeep us safe this doesn't look like akitchen this is like a science labthis week our workers sleeping inkitchens and breaking hygiene rules gotmattress their mattressyou've got dirty clothing and peoplecarrying out an ablution sit in EnfieldMary finds the DIY repairs that could bea safety risk don't have cardboard orpaper in the extraction filter thatcould result in a fire and I drop in ona man whose fridge hides a dark secretsuspected oh yes you'll now if you go toyour doctor's you hope they know exactlywhat they're doing is actually the samewith a chef or a cook and if they don'tknow about hygiene in the kitchen thechances are the meal you've just enjoyedcould be a memory for the wrong reasonsCardiff there are some two and a halfthousand food outlets here and they'veall got to be checked out by the foodinspectors today we're out on the roadwith 26-year old food inspector mark Leehe's only been in the job for two yearsbut he's already a force to be reckonedwith okay we're going to a sandwich shoptoday I haven't been there before noisethe authority so hasn't actuallyundergone inspection by and by Cardiffyet so I'm not really sure what we'regonna what we're gonna find well this isit the salad bar owned by father-and-sonteam Alberto and Alex the kind of placeyou'd pop in for a sandwich innocentenough you might think but as we learnedearlier in the series they can be anesting place for bad bacteria how theingredients are kept is incrediblyimportant in regards to when you openthings say ham packs or ham things likethat and how many days would you keep itfor no more than a case it goes byin three days I'm happy about us fiveand how do you make sure it's not keptlonger than three dayswill we check everything you I mean thatwork six days a week with my father soyou're always here you know when iamtoday okay satisfied with Alex's storagetimes four ingredients next is one ofthe most important questions the foodinspectors ask is the fridge cold enoughthis means in about eight point seven okit's not massively...
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