Too sick to cook

Picked up an intestinal bug the other day that had me either sitting on the stool or kneeling in front of it most the night. Had planned on cooking 60#'s of beef today but I'm thinking I should probably wait until after I've had a solid movement if you know what I mean. My question is, when one has suffered from flu like symptons, how long should one wait before continuing with food preparation?

I do feel better but am still a bit weak. Just mowed the lawn in 80* heat and feel like I was in the ring for 49 seconds with Tommy Zbikowski! As far as washing hands go, I'm a fanatick about that. Was thinking about wearing one of those cotton filter masks you see people with breathing problems wear in cold weather.

Finally had a solid movement this morning so after church I prepped the meat by loading it with slivers of garlic then seared the roasts on all sides in a skillet with olive oil and butter. From there they went into the roaster ovens while I diced up and sautee'd 9#'s of onions. After the onions were added I covered the roasts half way with chianti and set the temp at 250*. Removed the roasts when they hit 145 wrapped and foil and let set for two hours then into a cooler and covered with ice. Next they will go into the freezer until two days before the party when I will slice them super thin and reintroduce the meat to the juices. Next weekend I'll be smoking the 70#'s of pork butt. Must have washed my hands 100 times during the process.