How is cooking different from food preparation?

I have worked on equipment in food processing plant as well as commercial kitchens. They are governed by federal guidelines such as HACCP (hazard analysis critical control points).

In a perfect world you get a clean uncontaminated product. In reality I prefer to handle my own food. There are good responsible places and there are others I would not eat their food.

In your kitchen you have control of your own sanitation.

Handling foods on a small scale you can ensure you are comfortable with the quality.

The best practices I have seen in commercial kitchens have been in schools.