First: Always cleaners on hand. Clean your preparation surfaces & your sink. I also do my stove.
Insure your sink is super clean & wash your hands often.
Sterilize ALL your equipment you use. I always have two sets of various items prepped (sterilized), just in case. Yesterday, I was pressure canning some ground sausage and my funnel became contaminated by making contact with raw pork. So, I tossed it in my contaminated pile in the sink and used my second funnel, which was already sterilized.
When I am canning, my sink it set up something like this:
I have a spot to place utensils that are being used and are in contact with raw meat.
I have container that holds items that have only been in contact with cooked meat.
Then I have a bag, to place items that have been cross contaminated.
Probably the most important things to remember is ALWAYS avoid cross contamination between raw meat and cooked meat. Hope this reminder is helpful.