Honestly, I don't do anything special. I use really hot water and Dawn to clean up the counters and things that are not dishwasher safe, like my good knives. I rinse the cutting board before I put it in the dishwasher, but I don't scrub it - the dishwasher gets WAY hotter than my tap, and the heat is what really kills the germs. I might throw my sponge in the dishwasher, too, but usually not. In almost 20 years of cooking for myself and others, I've never gotten sick or made anyone else sick.