[Zeke]

They could be using eggs that have been cleaned more at the kitchen than how they are shipped. I know chefs don't crack eggs on a bowl rim, they fracture them on the counter. But if you are concerned about salmonella, then you have to cook the eggs to 165º because that is inside the egg as well.

All food preparers should wash their hands but they don't seem to have time. It's far from a perfect world in a kitchen. Where they get the 3 or 5 second rule is beyond me. The floor is the floor.

I too wash my hands whenever I touch raw food because they are inevitably greasy or oily. Raw meat is a whole 'nother thing. Fortunately for me being veggie there is no raw meat here.

But it doesn't begin or end with meat by any means. Handle cheese with your hands and you're accelerating the mold process. That goes with a lot of things so washing your hands is never not necessary.