hot all the way through after cooking, particularly poultry, pork, burgers sausages and kebabs.4. Store food properlyThe final step in the holy trinity of food poisoning protection is ensuring all raw and cooked food is stored in the correct way

of the many foraging books available about how it should be prepared. Food for free by Richard Mabey or www.wildfoodschool.co.uk are both excellent resources for identifying the best foraging areas, and what foods to avoid. More green living from Junior