Sounds like you maybe learned about food preparation in a factory setting, which is different than in a kitchen setting.

Per USDA and CDC guidelines, you shouldn’t wash poultry before cooking because you’re more likely to spread any contamination, you’re unlikely to remove contamination that’s present since it’s not like it just lives on top of the tissue, and it’s already been washed during processing.

Obviously if you’re the party doing the actual processing for distribution then things are different since you need to remove potential traces of feces, dirt or other surface contamination.