If you use dishcloths, wash them often in the hot cycle of your washing machine. Keep other surfaces, such as faucets and counter tops, clean by washing with hot, soapy water. Cutting boards can be sanitized with a solution of one teaspoon liquid chlorine bleach per quart of water. Even plastic boards wear out over time. Don't use the same platter and utensils that held the raw product to serve the cooked product.
Any bacteria present in the raw meat or juices can contaminate the safely cooked product.
Serve cooked products on clean plates, using clean utensils and clean hands. When using a food thermometer, it is important to wash the probe after each use with hot, soapy water before reinserting it into a food. Keep the refrigerator clean by wiping up spills immediately. Clean surfaces thoroughly with hot, soapy water and rinse. Once a week, make it a habit to throw out perishable foods that should no longer be eaten.