It's actually something old to debate......washing. Remember when Ready To Serve meant you could eat whatever out of whatever container directly. Good grief, people get sick from strawberries, bean sprouts, lettuce, spinach.... There was even a problem with apple juice, a supposedly pasteurized product.
Wash everything you would take internally. Just makes sense.
Yes wash the chicken and yes wash everything straight away. You reduce any contamination from entering into the chicken. Unfortunately, you introduce chance of contamination by further processing like deboning, slicing, and yes, injections. Just make sure everything is a clean as you can make it and you reduce your chances of getting sick.
Funny thing.... I heard (myth ?) that eggs should not be washed for fear of contaminating the interior of the egg in case there is contamination on the shell. Watching a show, How It's Made, hitech egg operations use a pressurized bleach solution to clean the eggs. Sounds contradictory to me.
USDA ...... I can think of a few alternative descriptions for that acronym. This is a politcal organization. Much like the FDA. They exist for their own good. Not yours.
I don't understand the American (now infecting everyone) idea to suing someone else for their own stupidity. ie I smoke, I get cancer, I sue the tobaco companies. OR I eat at McDougals (name changed to make fun of the guilty), I get overweight, I sue them.
If I don't cook properly, and I get sick, it's my fault. Harvies should take a lesson from that. Remember a few years ago, some people got sick, some died I think, from eating at Harvies. Harvies was found guilty of NOT PROPERLY COOKING their product. Harvies then starts a smear campaign, blaming the contamination on imported Canadian beef.
One of my favourite methods of cooking chicken is poaching. After cleaning the whole chicken, you place the chicken in a pot of boiling water, bring the water back to a boil, cover, then turn the heat OFF (yes that's right). In one hour, remove the chicken and slice as you like. The chicken turns out extremely moist. I'm sure the USDA would frown on this cooking method. This method is at least a thousand year old. The recipe has been modified to reduce the pinkish in the bones in recent times.