As a novice cook I am looking to perfect my approach to cleaning and disinfecting various things I use to handle raw meat such as cutlery, tongs, large knives, plates, bowls and cutting boards to ensure that no harmful bacteria is spread.
I clean, then disinfect. During the cleaning stage, your sponge or dishbrush can come into contact with the harmful bacteria. Does this mean you should throw those things out after? Or do you keep them and disinfect them as well? How do you clean your cleaning tools?
Currently I buy large amounts of cheap sponges and chuck them out after I have used them to clean (I know this is wasteful). Then, to disinfect, I spray everything with hydrogen peroxide and white vinegar and let sit for 10 minutes.
I am not happy with my approach so I am looking for advice on how to improve.