Fresh or thawed pork does not require rinsing before it is cooked because any bacteria on the surface of the meat will be destroyed during the cooking process. Chops and steaks sometimes benefit from being briefly rinsed in cold water to rinse away bone grindings that may occur when the chops and steaks are cut apart. Once rinsed, they should be patted dry using a paper towel.
Hands should be washed before and after handling the meat. Be sure all utensils, cutting boards and work areas are cleaned and sanitized properly after being exposed to the raw pork. The serving plate used to hold the raw meat should not be used for serving the meat once it is cooked. The same plate can be used if it is washed in hot soapy water and properly dried before using for the cooked meat.