I'm a bit of a germophobe and it affects what I cook. I don't often make things with raw meat and poultry, especially if recipes require chopping or breading or otherwise handling raw meat. I want to expand my options beyond pan frying or baking precut pieces, but I worry about germs getting on the counter, faucets etc.
Any cleanliness and food safety tips to handle raw stuff safely but with more ease? I'm curious about everyone's routines etc.