Thanks eman for not crucifying me, I was a little hesitant to post that.
I hope all who read this understand that I'm not advocating against safe food handling practices, but would you like to see how it is in a third world country?
Remember when I posted this picture of the roulottes in downtown Papeete?
Take a close look behind Mr Kim's right hand, do you see his plastic cutting board, the paper wrapped handle is his meat cleaver, he cooks from 5:00 PM until 2:00 AM, he cuts up his, raw chicken, beef, pork, and sausage AND bok choy, onions, carrots, cabbage, bell peppers, and tomatoes on it, he uses the cleaver to scrape off any thing left and then wipes the cleaver off with the towel that is in his left hand, he's been cooking there for about 5 years, 6 nights a week, and thinks it's perfectly safe and normal.
Sooo, all of you in the States be grateful you have safety regulations to follow.