what you quoted said they switched from raw to ready-to-eat preparation without washing their hands, from which the risk would be something like "contaminating the cooked chicken with raw chicken"; it does not say that they prepped raw food without handwashing which would be like "not washing your hands after the toilet"; although if cooking is going to kill the salmonella, it'd probably kill the e coli too.
If time permits, prepare ready-to-eat ingredients first, then raw, and followed by hand washing. Separate everything for raw ingredients because there's no time to wash dishes, cutting boards, and knives when customers expect a show AND dinner.
