How can I ensure food safety if my cooking utensils have touched raw meat?
I tend to be over careful when handling raw meat when cooking. However, I think it is simply ignorance about what is safe within reason.
My actual question in this case is one that I've wondered for awhile now—when doing stir fry, I use raw chicken and cook it accordingly. After each time I use the tongs to move around the chicken throughout the cooking, I wash the tongs with soap and water. Is this really necessary or can I use the tongs the entire time as I cook the meal without washing them. I keep thinking that the raw juices are going to stay on the tongs and get on to the parts of the meal near the end before I serve it. Am I just being overly-paranoid?