What are the best practices when it comes to touching taps while handling raw meat? I have germ related OCD issues so I end up avoiding using raw meat at all costs because in my head the following would occur:
Cut meat > turn on tap > wash hands > turn off tap > get germs back on hands
While i could work with a one hand clean method this would not work for every situation, spatchcocking, keebabs etc.
I've had a google and looked for other topics on the issue, but they all seem to focus on washing up post cooking or how cooking shows cut out all the repeated hand washing. None seem to detail the best practices or governmental guidelines for washing hands and cross contamination from the act of washing (if there are indeed any).