A useful starting point
FoodSafety.gov presents cleaning, separating, cooking and chilling as distinct practices. A tidy-looking counter is not proof that all of them have been followed. Equipment used for raw foods can also affect other foods if the preparation sequence ignores separation.
Keep it in your kitchen notes
Read the current official guidance and arrange the work accordingly. Use appropriate separate boards and utensils for the tasks described, and clean relevant equipment as directed. Do not rely on the appearance of a styled kitchen image as a handling demonstration. The illustrations here introduce the subject; your actual preparation needs the applicable practical steps.