Antony Worrall Thompson, with food safety advice
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Use three chopping boards - one for raw, one for cooked and one for smelly foods like garlic and onions. Keep raw and cooked foods apart in your fridge with raw placed at the bottom. Shop for food as regularly as possible and always return home to unpack your food shopping immediately. Antony Worrall Thompson, celebrity chef
Where to next? Raymond Blanc on how to avoid food poisoning
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