I have noticed cooks using cake testers to temp fish, meat, chicken, whatever. I am concerned about cross-contamination. First it gets poked into a sometimes raw meat, then touched to the cook's face (under the lip), then back in the chef's coat pocket. Repeat ad nauseam.
First, you are incubating bacteria in the "sheath" for the tester and
Second, you are touching a cooking utensil to your face. Would you touch tongs or spoons to your face?
1) Sanitize tester between uses
2) Touch to inside of wrist instead of face.
I read somewhere that it's impossible to contaminate any food item with the tiny bit of bacteria you are transmitting with a cake tester.
But to me that sort of thinking is a slippery slope. Use your common sense: A coat pocket full of undercooked meat particles?!