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Foods are easily contaminated by other foods, especially by raw animal products, during preparation. For this reason, uncooked animal products should be kept away from foods that will be eaten raw, or that require no further cooking. Cutting boards that have been in contact with raw animal products should not be used for salads or other foods withour first thoroughtly washing them. They are a haven for bacteria which can thrive in their tiny crevices. Cutting boards (wood, acrylic and plastic) used for raw meat and the like, should be scrubbed with soap and water and rinsed with a solution of 1 teaspoon bleach to 1 liter of water.

Along these same lines, untensils and dishware used for raw meats should be washed thoroughly before coming in contact with cooked meats or other foods. Use paper towels to wipe up meat drippings to keep bacteria from saturation dishcloths and towels. Other safe food-handling procedures include thawing and marinating meats in the refrigerator as oppsed to on a counter top at room temperature. Marinades that have been in contact with raw animal foods should be discarded, or heated and allowed to boil for one minute or more before serving. Take care to ensure food is clean before using. Rice should be rinsed well to remove insects, dirt and other debris. 

Wash fruits and vegetables under running water as oppsed to soaking in a bowl. This lessens the likelihood of recontamination with dirt and bacteria you are triying to remove. Use a vegetable brush to remove dirt from root croops like potatoes, carrots radishes, etc.

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