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I was more thinking along the lines of staff handling them after customer use, along the same lines as the reusable cup use.
mmccarthy-
Probs not nearly as dangerous as handling cash still.
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Yep, I said a while ago in this thread that a likely infection vector will be something to do with catering.
There are HSE guidelines on washing hands after handling used cutlery, no idea how it relates to washing after handling customer supplied cups. I guess the chances of infection is very low if there's no highly contagious bug going round.
Stevethecoffee
Greenbank
Catering washing machines are at a temperature and cycle length that is designed to kill the germs that cause most food poisoning (and Coronavirus too by the looks of it).
Obviously doesn't help if someone infected rifles through a tray of (clean) cutlery.