Cambro for Hot and Cold?

This is probably most appropriate in the food safety area, but there's much less traffic there: I've heard some people say (and seen others do) that they put their cold meat in a Cambro with ice on the way to a comp and then use the same Cambro to hold hot meats once done. My question is, Is that safe?

Obviously you will use different trays (or clean them between hot and cold), but is there no concern of bacteria from the raw meat taking hold and then infecting the cooked meat? Even if the cooked meat raises the air temp inside to kill such bacteria, what about toxins produced? Try as you might to be careful, it seems too easy to touch the inside leading to contamination.

I'm not trying to damn any teams who do this - quite the opposite. I think it would be great to do, but before I go around doing this at comps, I wanna make sure that I won't be doing something unsafe. So all of you seasoned pros who cook several comps a year, and I guess don't have an RV with fridge, is this a safe thing, or risky behaviour?

dmp

Thanks. For the record, I currently have three coolers: my raw meat cooler, drink/garnish cooler, and holding cooler. I don't cross contaminate. I'm thinking of getting a Cambro to replace the holding cooler, but I've seen and heard of ppl using them for cold meat as well. Never heard or saw any one clean them, and wanted to know what the norm was. I'll stick to my current practice of avoiding cross contamination with seperate coolers.

Thanks,

dmp