Staphylococci are discussed next. Humans carry this bacteria and can transfer it to food. Vulnerable foods are shown. A flow chart is used to show how cross-infection works. The importance of controlling bacteria by using cold or hot temperatures is reiterated. Newspaper headlines about food poisoning are shown. Ned Kingcott from the Department of Environmental Health describes three typical cases of food poisoning. The first, a salmonella case in a hotel due to improperly cooked and stored duck; the second, a clostridium poisoning in a staff canteen due to improperly stored cooked meat; the third, a staphylococcus case due to improperly stored mayonnaise. The narrator repeats the key methods of controlling bacterial food poisoning: storage, temperature and cleanliness.