well when it comes to resturants in the us a good rule of thumb i've come to find is the more expensive the resturant is the cleaner it will be. i've dropped steaks on the ground and picked them up and threw them out, unless it was a kobe then ill wash it off. but for the kitchens i have worked in the worst i've seen was either keeping a box of cornstarch in the freezer, if you know what i mean or using tomatos or berries that were touching a mold one.