One Bad Apple: more about contents.
One Bad Apple features narration (by Frank Windsor) over relevant images from
commercial food processing, graphics, high-magnification images of pests and bugs, captions and cartoons.
For further information, contact Grapevine.
Details: (the script which follows is of course protected by copyright.)
1 - 7 programme title: ONE BAD APPLE ....
8 / Large food superstore. Customers browse around the many fresh and packaged foods on offer.
9 / Customer leaves bread counter with large stick-loaf.
10 / Customers eyeing and selecting food.
One thing is certain; we can't always tell just by appearances. Very often, contaminated
food looks fine. The freshest, tastiest, healthiest- looking food could be poisoned by harmful bacteria, and we couldn't tell until we'd eaten it. Too late.
11 / VOX POPS HOSPITAL / FOOD POISONING VICTIMS
Customers browsing and buying fresh and packaged foods.
Yet when we go out to buy food, we usually trust that if it looks all right, it is alright. We depend on our food suppliers.
If the food we buy is contaminated, that trust is broken; trust in the restaurant, or the shop, or the food manufacturer.
If contaminated food is allowed to leave the factory and finds its way into the shops, we're
quite likely to buy it, and eat it; and perhaps get sick.
13 / Fly or wasp crawls out of marmalade jar. Cigarette end revealed in loaf of bread. Other disgusting finds in food.
And as customers, we're not very likely to make the same mistake twice.
If we've had a bad experience with a particular type or make of food, we're often reluctant
to buy the same again, and risk a repeat performance.
14 / Food production line: masses of packs coming off the line.
15 / Rising trend of food poisoning; graphic to illustrate.
It's a sad fact of modern British life that food poisoning is becoming ever more
commonplace. The symptom range from mild discomfort, to extreme sickness; stomach cramps, vomiting, diarrhoea. Food poisoning is nasty.
16 / Overlay cheery pictures of attractive typical "victims".
Mostly, the victims survive; though for the sick, the elderly, the pregnant and unborn or the very young, the dangers are severe.
On average, every week in Britain someone dies, just from something they ate. It shouldn't happen.
As food handlers, it's up to each and every one of us to do all that we can to make sure that the products we supply are safe.
17 / Graphic; on a montage of still pictures of many types of food manufacturer, overlay Food Safety Act cover.
17 A / Over graphic background, add details of fines, imprisonment, personal liability.
No food business can afford to keep staff who don't do all they can to keep food safe.
Our jobs, and the health of our customers, are at stake.
18 // Graphic; repeat of Bad Apple sequence.
It only takes one sloppy worker, one person who can't be bothered to practise good food hygiene, to put everyone at risk.
Your carelessness at any stage of food production can mean contaminated food - and a high risk of sick customers.
So what are the main sources of danger?
19 / Overlay caption: CONTAMINATION
20 / Add: Pests.
Animals, rodents, birds and insects are often a cause of problems on food premises,
destroying or infecting food, and posing a serious risk to health.
Add Report any infestation.
Leave control to a specialist.
22 / Views of birds feeding.
23 / View of bird-droppings on raw foods and food packages.
24 / Show proofed opening, or window being firmly shut.
25 / Views of rats
26 / Views of rat damage.
They will eat almost anything, including electric cable, which can cause a serious fire hazard
. They also eat wood, hardboard and of course any spilt food they can find.
If you come across anything that looks like rat-damage, report it at once to your supervisor.
27 / Views of rat droppings.
28 / Views of rat traps.
Rats are creatures of habit, tending to follow familiar routes, or rat runs; so if you come across rat traps, leave them where they are.
29 / Views of mice.
Mice can get in almost anywhere, squeezing through openings barely an inch in diameter.
They urinate as they run over food, nibbling first at one place then at another, ruining food
and contaminating working surfaces in the process.
30 / Views of mouse damage.
31 / Views of flies.
32 / Flies (or other insects) eating.
Remember, flies and other insects vomit on our food to soften it up, then eat some, then
excrete back onto the food surface, for us to enjoy later ... Their feet also often carry disease.
33 / Views of various insects.
34 / Over a picture of an Insect-O-Cutor or similar device, add a graphic to suggest: Keep insects away from food
35 / Industrial insect and pest control products, featuring "hazardous substance" symbols.
But don't try to get rid of them yourself. Eradicating insects from food areas safely is a job
for a specialist, often involving toxic chemicals which, if wrongly used, could taint or contaminate the food.
And after all, suppose you do use a spray yourself; where is the dead insect going to fall?
In a food room, it's a risk you can't take.
36 / Reminders; recap views of telltale signs of pests.
What you can do is be alert for signs of birds, insects, or vermin, and report them at once. And please, keep your eyes open.
You can make sure, too, that food areas stay clean and hygienic, with no mess or spillages left around to attract pests.
37 / Cuddly dogs and cats / domestic setting.
One final dangerous animal to watch out for is the loveable family pet.
Even the cleanest of domestic animals normally carry harmful bacteria in their fur. If you
have a pet, you are likely to be carrying hair and harmful microbes on your hands and on your clothes. You must make sure that these risks to food hygiene don't come with you to work.
For food workers, a pet's place really is in the home.
38 / Overlay caption: FOREIGN OBJECTS
39 / Child takes a swig from a lemonade bottle.
40 / Pour lemonade out of a (different) bottle into a glass.
One notorious legal case involved a snail found at the bottom of a bottle of drink. Revolting.
Not surprisingly, the court found against the food company; and the law has been made much tougher since those days.
41 / Views of various types of foreign objects in different types of food.
It seems ridiculous, but even so every year a vast number of foreign objects are discovered in our food.
Hairs, fingernails, false eyelashes, rings, earrings, nuts and bolts, feathers, biros, insects,
cigarette ends ... You name it, some poor person has probably bitten into it. And hated the food supplier for ever.
And, quite often, sued for damages, and won.
42 / Apple with bite taken out. Maggot wriggles.
How would you feel, taking a nice, juicy mouthful of something appetising, only to find half a maggot .... ?
43 / Views of apples.
44 / Slice into an factory- baked apple pie. Reveal a cigarette end.
45 / More horror finds in food.
Most food premises have strict rules involving clean areas, protective clothing, hair nets,
maintenance cycles and many other things, to help to make sure that no foreign objects get into our food.
46 / Various food-factory reminder-signs.
47 / Views of mould, yeast, bacteria and viruses are combined to form a background.
48 / add; MICROBIAL CONTAMINATION
49 / Other bacteria under microscope.
50 / Other bacteria under microscope.
51 / Girl with fresh, clean hair. She pulls out a hair, and puts it into a petri-dish with a nutrient.
52 / Show bacteria dividing, yeasts budding, moulds (growing).
Mix to same petri-dish; the hair now covered in signs of bacterial growth. Caption indicates time passed.
54 / Man puts clean-looking hands into petri-dish.
55 / Mix to same petri-dish. Signs of bacterial growth. Caption indicates time passed.
56 / Time-lapse: bacterial growth.
Given the right conditions, one microbe alone can multiply and become a colony of tens of millions in just a few hours.
And micro-organisms can and do get into our food, in a variety of ways.
57 / View of raw materials.
58 / View of pest contamination.
59 / View of food room hazards.
If food areas are dirty or unhygienic, micro-organisms from working surfaces, utensils, the
atmosphere and other hazards can get into the food.
In particular, micro-organisms from raw food can linger on surfaces, utensils or hands, and
can then get onto ready-processed food or food containers, leading to a high risk of illness.
This cross-contamination is a prime cause of problems, and is why so much care must be taken to keep raw and ready-processed foods separate.
60 / People working in a food area.
And, of course, we ourselves are also a prime source of risk.
People are often the most hazardous part of a hygienic food area. Even if we do everything
possible to minimise all of these risks, one way or another a few micro-organisms may well get into the food.
61 / Bacteria; close up. Add caption: Bacteria Conditions for growth
So under what conditions can those few microbes multiply? Like us, to flourish they need food, moisture, warmth and time.
62 / Views of food poisoning bacteria through a microscope.
63 / Salmonella bacteria under microscope.
64 / Display of high-risk foods.
65 / Display of dried foods.
66 / Graphic: temperature zone, with cooking and freezing symbols at the ends.
67 / Add pasteurisation.
Pasteurisation, heating foods to the low 70soC for a short, carefully controlled period, kills
most micro-organisms; pasteurised food must then be refrigerated.
68 / Add cooking.
68 A / Graphic temperature indicator.
68 B / Add Danger Zone indication.
69 / Add refrigeration.
69 A / Add freezing.
70 / Views of packed foods with preservatives marked on labelling.
71 / Supermarket customer examines use-by dates, and chooses a pack.
For the customer, use-by dates for high risk products, and best-before dates for lower
-risk products, help us to be confident that food is safe to eat. But putting the dates on in itself does nothing at all to make food safe.
72 / In an open-air cafe-restaurant, many customers happily eat, drink and talk.
It's up to everyone involved to make sure that all due care is taken at every stage of food
preparation, to see that food is not exposed to the risk of contamination, and that all appropriate preservation procedures have been followed.
73 / Close-up of an attractive dish. Turn into graphic background, and add caption: FOOD HYGIENE
Add: Keep Microbes Out
Microbes can't move around far by themselves; they have to be carried from place to
place on our hands, or utensils, working surfaces, our clothes, or maybe in water droplets when we sneeze, or by pests.
74 / Workers in busy food area. ....
75 / Food area: worker cleans up.
76 / Worker sweeps up food debris and deposits into lidded bin.
Untidy heaps of peelings or waste food attract vermin and pests, and allow micro-organisms to breed.
So avoid them in your workplace; and make sure that any waste bins lids are kept firmly closed.
77 / Pan over food preparation surface; worker starts cleaning cycle.
78 / Caption build-up: also show relevant action.
This involves a pre-clean, to remove any loose dirt. Then a thorough wash with hot water
and detergent, to strip off the grease layers which can harbour micro-organisms.
But detergent by itself does not kill micro-organisms; for this purpose a food-industry approved disinfectant must be used.
Then finally all traces of chemicals must be washed away with a clean-water rinse, so that
no detergent or disinfectant traces taint our food.
This same cleaning cycle applies equally to areas cleaned by hand, and to enclosed pipe
-wok and containers cleaned in place by special equipment.
79 / Show trace monitoring, collection of swab sample for lab.
In many food areas, surfaces must be regularly tested for any sign of contamination, and
this can involve both on-site monitoring equipment, and regularly sending swabs for laboratory analysis.
80 / Show "clean" lab report.
This regular, thorough cleaning routine, applied to all food areas and contact surfaces,
minimises the risk of contamination from the food environment.
81 / Close-ups of workers in food area.
82 / Add caption: First duty - Good personal appearance
83 / Cartoon: dirty scruffy food worker
Obviously you don't want any bits of clothing or jewellery dropping off into your work; so
do avoid all jewellery, hair clips, tie pins, badges and the like.
84 / Cartoon: false dangling (male) eyelashes, earring.
85 / cartoon
86 / Caption: Second duty - Good personal habits.
87 / Close-up of smoker, showing close hand-to-mouth contact.
Because of the abundant microbes on and around the mouth, nose and hair, eating,
smoking or touching mouth, nose or hair must be avoided when you are in a food area.
88 / Caption: Third duty - Wear protective clothing
89 / Cartoon of protective clothing, incorrectly worn.
90 / View of protective clothing, worn well.
91 / View of hair covering, beard snood.
92 / Caption: Fourth duty - Personal health
93 / Cartoon; person sneezing over food.
94 / Show approved plaster packet.
Any cuts, boils, spots or sores should also be covered with a special plaster while you're at
work. These are brightly coloured and metal-detectable, so that they can be easily spotted if they do get into food.
94 A / Show approved plaster being applied.
There's a simple trick to putting them on properly; make sure that you link the two
adhesive ends, sticky side to sticky side, like this, and it's virtually impossible for these plasters to drop off by mistake.
Caption: Fifth duty - Hand hygiene
96 / Show hands washing.
That means vigorous washing with hot water and non-perfumed, bactericidal soap; and scrubbing out under your nails every time.
Then a good rinse in clean running water.
Then dry hygienically, with a disposable paper towel or a sterilised roller towel.
96 A / HOT AIR DRYERS IN USE or graphic
96 B / Bactericidal spray in use.
97 / Wide-angle views of various "hand hazards".
It also means washing your hands frequently, any time they might have become contaminated.
That means whenever you first enter a food room; before touching food; after any time you
touch your mouth, or nose or hair; of course after any visit to the toilet; or after handling waste food.
98 / Show worker washing gloves.
If you work in protective gloves, you must only use them for handling food.
Do make sure they are clean before touching any food; unless they are brand new, wash
and spray them thoroughly; and from a hygiene point of view, treat your gloves just as you would your hands.
Remember, the gloves are there to protect the food from any bacteria on you, and not to protect your hands from the food.
99 / Shoppers in supermarket.
Is it so much to ask, that we take all due care to see that the food we supply is safe? Well the law doesn't think so.
If our customers are to enjoy safe, wholesome food that we'd all like to eat, we have to do three things in particular.
100 / View of pests.
101 / Overlay repeat of snail in lemonade.
102 / Repeat view of hand washing.
103 / Repeat of Bad Apple sequence.
After all, it only takes one sloppy worker, one dirty, careless food handler to poison things for everyone else. Don't let it be you.
104 / Scroll list of personal hygiene duties. Music / Ends