Inside the Factory: Keeping Britain Going

Gregg Wallace catches up with the Heinz baked bean factory in Wigan, which has upped production to deliver almost 50 million cans in just a month, nearly double the number of tins the firm would normally sell in the same period. Operations manager John Brockley reveals how staff are keeping safe across the site, including passing through a thermal camera that automatically takes the temperature of workers as they enter the factory.

Gregg Wallace catches up with workers at the Walkers Crisps factory in Leicester, which he visited in 2016, finding out how they are coping during the coronavirus crisis. He speaks to manager Carl Lewis, who reveals that in order to keep up with demand they're making big changes to their output, switching away from single packets to a situation where 90 per cent of production is now the multipacks sold in supermarkets.

Gregg Wallace catches up with workers at the Typhoo Tea factory on the Wirral, which he visited back in 2017, where production has been upped to produce 109 million bags a week. In reports from the programme's archives, Cherry Healey visits a tea processing plant in Kenya, and Ruth Goodman sheds light on how Second World War troops risked their lives to brew up.

Gregg Wallace checks in with one of Britain's biggest biscuit factories, chatting to some of the workers via video calls to find out how they are coping during the Coronavirus pandemic. Gregg speaks to manager Nina Sparks, who he met during his visit back in 2017. Nina reassures him that all the ingredients for the biscuits are still getting through, including the flour that has been missing from many supermarket shelves due to a packaging shortage. Nina agrees to be Gregg's `roving reporter", to show him what's changed on the production lines to meet demand, and what new safety measures have been put in place to keep the staff safe.