Food safety when tasting from dish When making a dish, I of course taste it through out the process of cooking until its done. I have been extra careful - Each time I taste from the dish I use a new spoon - This means that I have to have ALOT of spoons ready all the time, and have to spend a significant amount of effort to keep them clean.

Is this common practice? Or is this too harsh compared to the norm (in restaurants). Are there any "tricks" that people use to get around the possibility of introducing your own germs into the dish, or minimizing this risk?

EDIT: I'm interested in the common practice in commercial settings (I have a small home-cooking business, and I want to align myself with the norm in restaurants etc..)
You don't really need a lot of tasting spoons, just one. Use your stirring spoon to pour some into your tasting spoon without touching. Or if that's too tricky, serve a bit onto a small plate/bowl.

But if you're just cooking for yourself I personally wouldn't really worry about it, because in general you'll be cooking the food at a safe temperature, not just above the danger zone (140F/60C) but something safe for all meat (180F/80C) so whatever bacteria you put in with your spoon is just going to get killed. We routinely put potentially contaminated things like raw meat into our food while cooking, and let the heat take care of it; whatever you might be carrying isn't any more dangerous.