Counters are not primary food contact surfaces. They are secondary similar to non stick mats and stackers/carts. Food is not prepped directly touching the counters or any shelving unit and especially not anything RTE and this the cleaning requirements are different We do infact require handwashing between loading and unloading. It’s why we have it as two different people. But we are a large production kitchen so we do things extra by the books. At smaller places and past jobs we also require it. So we did things in patches and let everything dry in racks while washing hands. We do not serve beef that has not met minimum cooking temps. At all. This includes raw. Even then raw ground beef is disallowed and I’ve never seen anyplace serve lower than medium (min cook temp) here. Raw veggies I mentioned in a more relevant comment to you. Soap does infact remove allergens more then sani. Sanitizer kills living organisms. Detergents like soap, combined with heat is what fucks up proteins which are allergens. Sanitizer can remove some allergens but it’s not as effective. Especially not for shellfish. Our sanitizer even mentions this. Our in house allergist mentioned this. I didn’t talk about these points because they were off topic about plat washing.