Just from clean sanitized surfaces? If so that I can get. Otherwise, icky 😬
From working at a pizza joint as a kid, I can tell you that most surfaces are sanitized at the end of the night and covered with plastic wrap so we could start fresh in the mornings.
Realize that “clean, sanitized surfaces” is a VERY relative term in foodservice. Also more times food is handled, more chance of cross contamination. The gloves/hands that put that cheese back in the have supply may have just handled sausage/deli meats or underwashed tomatoes containing listeria, now your cheese had extra “flavor” potentially. More of a risk in scenarios where the food isn’t then reheated above temp that kills bacteria.
Basically, ideal path is ingredients prepped in sealed/clean factory process, handled once from safe storage into your meal with clean gloves
imo solid tabletops are much better for pizza making. i’ve worked at a few places and in practice those pans get ACTUALLY cleaned much less often than a regular ass table does.
I’m sure those minimum wage employees are doing their due diligence in regards to cleanliness
