The interesting grass-fed/raw dairy thread and its discussion about industrial farming in France reminded me of a question I had about chickens here.
I was taking a course at Le Cordon Bleu and on the first day we were making chicken stock and other chicken dishes and working with raw chicken. With the quick pace, I was always falling behind because I was always running off to wash my chopping board after working with the raw chicken and nobody else seemed to care.
Later at lunch I asked the instructor why they didn't wash the chopping boards after working with raw chicken or use separate cutting boards and he said that the way chickens are farmed in France there's no chance of salmonella in the chicken. Can this be true?