Kitchen hygiene is not a list of complicated rules. It is five habits that avoid almost every problem: your hands, keeping raw and cooked apart, cold, heat, and clean tools touching the food.
Wash your hands with hot water and soap before you cook, and every time you have touched raw meat, fish or eggs.
Nothing more than what you already do, in the right order.
You cut tomatoes on the raw chicken board and realise afterwards: throw the raw tomatoes away, or cook them. A dish forgotten on the table all night gets thrown away, even if it smells fine.
The build-your-own marinated chicken: you handle raw chicken, you make a marinade, and you apply all of this without thinking about it.