Question about handling raw poultry and meat during prep - inspired by my guy Jacques Pépin

So I've been cooking as a hobby for about 5 years now, still very much a novice. I realize I'll be learning for the rest of my life, but there are still plenty of rudimentary knowledge gaps that I need to fill.

I really like watching Jacques Pépin on YouTube. The man has become like a friend or father figure of sorts. I've noticed the way he handles meat and particularly chicken, is completely different than the way I do instinctively, and also from what I thought was sanitary.

He'll be handling raw chicken, then hand goes into the salt box or straight onto the pepper mill. Handling raw chicken, direct to handling other tools or utensils that are used for completely different prep work or part of the kitchen.

I've always washed my hands thoroughly with soap and water immediately after touching raw chicken before touching anything else, probably a little obsessively. What's really good here?

Over the years I've learned that a lot of my ideas about food safety and what is sanitary come from the more conservative and restrictive food service industry, but this one gives me pause.

Thanks!