I've managed in food service for over 10 yrs. & have taking too many classes about public safety to do that.
If it for yourself, your own house, go for it if you are of good health & use to it.
But if you have folks that are of weaker health.....such as children & ederly......I would strongly not recommend it.
A 2yr toddler died in the Jack-in-Box outbreak of E-coli (1993ish) by just eating the bun that the meat had touched & the meat was not cooked fully. Which, I believe, spread to his day care by a diaper & playground cross-contamination.
Raw veggies are also not fully safe either, they have been known to have E-coli & that is how a hepatitis got spread through onions, I believe at a popular Mexican establishment within the last few years. They need to be cleaned before consuming.
The health department comes up with it's standards because of proven outbreaks through the public caused by cross-contamination of raw & cooked items. The standards are not there just to make life difficult, it is make you safe.
