Cross-contamination occurs from one surface to another, but probably, at a tolerable level. It is known that pathogens die on metal surfaces over a period of a few hours. Hence, these surfaces are, to a degree, self-disinfecting. This is not so with raw chicken, which can commonly have infectious levels of Campylobacter jejuni on the surface. If gloves are used, the FDA code requires that employees first wash their hands for 20 seconds before putting the gloves on and for another 20 seconds immediately after removing the gloves, because the skin inside the gloves becomes hot and moist, and the resident skin microorganisms multiply to high levels underneath the gloves.
Gloves only complicate the hand wash problem and make the process more time consuming.
This is not to say that gloves are not useful. They do protect the hands, and they are necessary for many people who work with food, because they may have their hands in very hot water or in alkaline or acid solutions. They may be allergic to lemon juice or other food products. Hence, they need gloves to prevent injury to the hands. I suggest that this is because regulators do not know how to enforce their own laws regarding hand washing.