Dry your hands with paper towels. After being used once, a cloth towel might have germs on it, so if you prefer cloth towels, wash them frequently. Never store foods that won't be cooked before serving in the same container as raw meat, fish or poultry. Use a hard cutting surface with no splits or holes in it. Germs can grow in them.
Household bleach is a good sanitizer.
Not cooling food the right way is the biggest cause of foodborne illness. Reheating to the proper temperature before serving again is very important, too. After food has been sitting out for 2 to 4 hours, throw it out. To cool them safely, large pieces of meat or poultry need to be cut into pieces 4 lbs or less. The shallow pans help them to cool quickly.