General Discussion

I use a separate cutting board that is never used for anything else. When I'm done with the board, I rinse it and then let it sit for a few minutes with a bleach solution poured over it.

I use separate utensils for meat and for vegetables, of course, while cooking and stirring. When finished, I wash my hands thoroughly, and spray 70% alcohol on the counter (even though I don't put meat directly on the counter), to sanitize it from any droplets or spills. I rinse out the sink and spray it with alcohol or wipe it with a bleach solution.

Sounds like a lot of extra work, but when you do it every time, it becomes an automatic ritual that can be done efficiently.

I had a summer job once in the deli and fast food department of a supermarket where we roasted the rotisserie chickens. We had to wear an apron and gloves. One sink was dedicated exclusively for handling the chickens. We rinsed them off there and skewered them onto rods. When they were in the rotisserie to cook, we removed and tossed the gloves and aprons. Then we had to sanitize the sink. Each chicken had to be checked with a meat thermometer before we could package it for sale. The closing crew in the evening had to take apart the rotisserie, wash and sanitize each part, spray sanitizer on the inside walls, floor, and roof of the rotisserie oven.

So I got used to following sanitation protocols at home.