As a certified
food safety manager I'd watch to see how the products are prepared first... you may not have to worry about washing as the food preperation process may scare the crap out of you.......
That said I'd be concerned with the plates and eating utensils first, then cutting boards, and then cooking utensils. Pots and pans last, (cause they heat up and 99.9995 of everything bad will die anyway if it brought up to the proper temps.)
Washing only takes away the food particles then you need to sanitize the cutting boards, cooking utensils, plates and forks, knives etc. The only thing that beats a boiling water is chemicals, ie bleach.
And none of the above matters if the "cooks" or food handlers are not washing their hands after using the restroom or are sick, etc etc etc.
Welcome to the 3rd world.