Twice in the past week or so, I've wondered whether my cooking utensil was still clean enough to cook / serve with. Here were the situations:   Cooking ground sausage (no casing). While breaking the sausage up, raw sausage clearly got on the back of the spoon. Over the course of cooking the sausage and later adding veggies, all visible traces of the raw meat disappeared. I finished up cooking, used the spoon to stir in some penne, and then served.  Candying some bacon. Put some bacon in the oven with some brown sugar on it. Used a fork to flip the bacon half way through. Then used the same fork to take the cooked bacon out of the pan and on to a rack.    Is this safe? When do I need to worry about contamination on my cooking utensils? What is sufficient to make the utensil safe again?  
Commercial kitchens use one set for raw and one for cooked.  You pick up the raw with one set and you'll move it around the pan but once it hits the oven you don't touch it again until it's 3/4 done and by that time you should be using the cooked meat tongs.  With a stir fry, you'd toss items in using raw food utensils and maybe move it around slightly but then once the meat is cooked you'll mess around with a different utensil again.  Usually a broad metal spatula.  At home I have one set of tongs.  I pick up meat with them and put it in the pan with them.  I'll flip the meat over and then toss the pan in the oven.  Once the meat hits the oven I wash the tongs with a spray bottle of bleach and soap and pack away all cutting boards that had any raw meat on them.  After that my work area is a raw meat free zone.  I think I'm being overly cautious but it's a good habit I got myself into and it'll save me one day an I won't even know it.    Does that help? 