Episode 3
Britain consumes almost 220,000 tonnes of bacon every year. Chris finds out how mass-produced bacon can be made, while Gaby cooks up the posh stuff. Both types can have the chemical additives sodium nitrite and sodium nitrate added - but what do they do and could they be harmful?
Matt reveals the role of slave labour in bringing food to the table. Matt meets two immigrant workers from Slovakia who were recruited in their home town to work in the UK. They say they were made to work for up to 70 hours a week and threatened with violence.
Chris visits a butcher to learn the importance of storing and preparing cooked and raw meat separately to avoid cross-contamination. He also demonstrates how washing a raw chicken under running water can result in campylobacter being splattered across work surfaces, the wall, nearby food and utensils. Campylobacter is present in 65 per cent of raw chickens in the UK and it can be really dangerous, with 110 people a year being killed by it.
In Oxford, food inspector Richard visits a hairdressing salon which is selling food and drinks outside its premises. There is no handbasin, no fridge and the wooden work surfaces are impossible to keep clean. And in Newcastle inspectors Paula and Caroline visit a kebab shop where they discover a boiler has broken down, which means the staff can't wash their hands properly.
Trailer
Recently Updated Shows
Landman
Set in the proverbial boomtowns of West Texas, Landman is a modern day tale of fortune seeking in the world of oil rigs. The series is an upstairs/downstairs story of roughnecks and wildcat billionaires fueling a boom so big, it's reshaping our climate, our economy and our geopolitics.
Untamed
Untamed follows Kyle Turner, a special agent for the National Parks Service who works to enforce human law in nature's vast wilderness. The investigation of a brutal death sends Turner on a collision course with the dark secrets within the park, and in his own past.
The Great Food Truck Race
The Great Food Truck Race is headed to the Wild West, where host Tyler Florence welcomes seven teams of brand new food truck operators as they embark on the adventure of a lifetime. Just like the pioneers, they'll be using some of the West's most distinct ingredients in challenges that test their culinary skills. Each week, they'll race across the desert landscape to a new town where they'll face new challenges, cook incredible dishes and, as always, try to outsell the competition. The team that earns the least will have to walk away from the wagon trail, but the two teams that have the grit make it to the end will square off for the $50,000 prize.
