Here's what I've adapted for home use from my professional kitchen (sanitation) training. Keep one old, ragged dish towel soaking in a bleach water solution for use on ANY potentially contaminated surfaces, including a quick hand rinse. A clean, dry (old, ragged dish) towel or roll of paper towels if drying is required.
I like the suggestion of latex gloves. However, my reusable black neoprene gloves go on when handling the meat raw or cooked in the Bandera. After each use, I dip my gloved hands into the bleach water, then hang the gloves to dry.
When the bleach water gets dirty enough to make me wonder about its effectiveness, I pour it down the kitchen sink as a deodorizer, and make up a fresh brew.