Quote Originally Posted by tom View Post
Am I paranoid?
Not especially. Cross-contamination is indeed a big problem, and as you stated, it's usually not intentional, but merely the result of ignorance arising from improper or inadequate training.

Organic farming, for example, requires a certain "buffer zone" around which the farmer may not use any chemicals, as a way to ensure that food labeled as "organic" is free from overspray or runnoff.

Back to the kitchen... Yes, it can be a problem. It's probably not a problem with Windex, as most solutions contain just ammonia or vinegar, and your body contains the former and tolerates the latter. I wouldn't drink it, though.

As for other cleaners, solvents, and especially pesticides, yes, those can be a huge problem in kitchens. They're addressed by most health codes, but I guarantee you (from having working as a cook) they're often skirted or ignored.