To be certain that contamination from raw meats to other food or surfaces does not happen in a kitchen a good practice would be to

A good practice would be to:

Using utensils specifically for meat (be they knives, spoons, pots, etc.) and other ones for the rest of the meal, this avoids a problem called Indirect Cross Contamination.

Explanation:

It is well known that meats contain properties very different from those of other foods, in addition to the fact that their decomposition process at room temperature is much faster than in many foods, which is why at the time of cooking you must use utensils that are exclusive of these, in order to avoid cross contamination (when one food contaminates another by improper treatment in the kitchen), in case it is required to use the same utensil, for example a pot, to cook meat and then cooking legumes, you should wash this pot very well and in the best case disinfect it, thus avoiding the passage of any contaminant to the new food that will be cooked in it.