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[quote=Anonymous]1) Never wash meat. It's unnecessary and spreads more bacteria from the water splashing on the meat. Unwrap it, and place directly in your baking dish, and season as appropriate.

2) I never wear gloves, but they do make disposable gloves for food prep if your squirmy about touching raw meat. I make sure to wash my hands with soap and hot water after touching any raw meat.

3) I have a separate plastic cutting board for raw meat only, that goes in the dishwasher after each use to be sanitized. If it not's dishwasher safe I would be sure to wash well with hot water and dish soap. Unless you need to cut up the meat, you can place the meat right in the baking dish, to avoid dirtying something else. Any other utensils I've used for the meat go in the dishwasher as well, except knives which are washed by hand in hot water with dish soap. Also, I put the sponge in the dishwasher every few days or after washing something with raw meat. Toss the sponge when it gets really grimy or starting to fall apart.

4) When I'm all done with the meat, I clean the counters and the sink with some kind of disinfecting/sanitizing product, that could by Lysol/Clorox wipes, Fantastik/409 spray, something like that. This ensures no cross contamination as I move on to prepping veggies/whatever else I'm making.[/quote]

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