Should pans be washed before adding more poultry

It's neither necessary nor a particularly good idea; it does little to remove bacteria from the surface of the meat (which you're about to cook, remember) and runs the risk of spraying/dripping bacteria all over the kitchen.

The FSIS has an article on it here:

Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces.

The only exception would be something like vac-packed, wet-aged meat where you need to remove the salt, but that's a matter of preference.

I have never washed a piece of meat in my life and I'm still here!

Puffin meat is bright red. Duck meat can be rather red as well.

I have seen some cooking process that can make chicken red or pink, Jidori chickens for example cooked at low temperatures for long periods of time.