Preventing food poisoning in the kitchen is the ultimate goal of hygiene and food safety standards. No one wants to cause food poisoning, and no one wants to get food poisoning. So there is a reasonable expectation that food prepared and sold from the kitchen should be done in a manner that prevents food poisoning from happening.
This requires a good understanding of the risks in the kitchen when it comes to handling foods. This also means understanding how bacteria grow and survive and what the risky practices are when preparing, cooking and displaying foods.