Food hygiene is important but you need to look at the time between the offense and the consumption. This is seldom considered. It's the half hot serveries and poor storage that kills most.

That hand cross contamination is going to hit some concentrated hydrochloric acid before it has a chance to breed out of control.

I recall once a guest at my house horrified that a cat was walking across my dinning room table. They pointed out that I don't know where the cats paws had been. Of course I didn't know but I knew that the contents of their salad sandwich had been in the compost/ dirt/ manure only a few hours before and the meat was from inside a cows backside.

Over the years I have come to realize food hygiene is 5% scientifically based health and safety and 95% cultural. In some countries meat is slaughtered and chopped up on the ground - and people from these cultures are horrified we do not routinely wash our meat before cooking it - like that is going to undo the food preparation atrocities.

I am certainly going to keep enjoying the fab food in the F lounge as much as I can! But thanks to the OP for the heads up and input.