Should pans be washed before adding more poultry? In a bakery kitchen should the pans used to hold the raw chicken be washed before placing more raw chicken in those same pans? Especially if there are hours between usage.
IMO, in a professional/commercial kitchen you should never re-use and always use clean equipment.

The risk of contamination is great(er) in case of chicken, so is the risk of having an inspector coming in and seeing dirty equipment lying around.