Best practices for using taps while avoiding cross contamination 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).
I often use the method described in mech's answer - using food-grade gloves when handling raw meat. Both at work and at home.

A secondary option that I often employ is the overall cleanability of taps. Just grab those taps with your raw meat hands with impunity. Give your hands a quick rinse then lather them up with extra soap and scrub. Then scrub the taps. Then rinse everything again.

There are also taps that can be manipulated with elbows and I have heard of heat sensitive taps that respond to touch as well.

Just remember the raw meat can't hurt you if you just clean up afterwards.That might include the taps you used when cleaning up.