Kitchen Organization...What is the best way to make my kitchen extra safe to avoid food poisoning?!

Kitchen Organization...What is the best way to make my kitchen extra safe to avoid food poisoning?

I have had food poisoning in the past and although it was from eating in restaurants I am really concerned about not EVER going through that again. Any suggestions on how to keep my kitchen safe from food poisoning?
Also, what are some good tips on recognizing if a restaurant may have contaminated food?
I got food poisoning from a salad bar that had tainted dressing on it. Although I was a child when it happened, I remember telling my parents that the dressing tasted bad and was very warm. I nearly died from dehydration when that happened and have always carried it with me. I hate to try new foods, and rarely eat out anymore. It is a real problem for me.....help!

1st dispose of ALL sponges, they "hold" bacteria in. 2nd use only plastic or glass cutting boards, wood absorb germs. Always clean your cutting boards in between foods, never use the same board for meat, and again for veggies without washing in HOT soapy water. Also clean all veggies before using, and rinse chicken. I would also recommend using Clorox for kitchens. Also make sure all meats are cooked till no longer pink, and just to be sure I always cut my meat into half, regardless of what it is. I'm paranoid. Wash your hands after handling meat, and don't use the same utensil to turn different foods. And if you have to turn the water on use a paper towel, (turning on and off) and spray with a kitchen safe anti-bacterial spray after doing the dishes. Oh, and put food you want to "save" into the fridge/freezer within an hour or so. Hope this helps!!!!! A paranoid mother from the South!!!!!!!!