Bare hands are legal in California. We have a proper hand-washing sink that we do use. Some of the people who cook or have cooked in this kitchen have their Serve-safe certification. We don't take cleanliness and safety lightly.
We don't use color-coded cutting boards; my favorite cutting board is found in Target - the Kitchen Achitek red board has a pattern of non-skid bumps on the back side.
I am the only person that handles raw meat. Raw chicken never touches a cutting board. After prepping raw beef the board and my knife are washed immediately using our best approximation of a 3-compartment sink. Sanitizer "sink" is bleach according to CURFFL (yes, we use test strips) and items are left in it for a minimum of 30 seconds per CURFFL. We feed 80 people a day. If we were screwing up I think after 15 years in the kitchen, running it for the last 8, we would know.
ETA: We do not sell to the public. We feed volunteer re-enactors.
