One set of food science and technology fits all. The cook is the final critical control point to assure quality. First, the cooks are the ones to reject the food if it does not look good. Perhaps, the person farming the oysters is careful and the oysters are safe. It is important to define quality.
Quality is in the beholder's eyes.
The consumer and government want food to be safe when it is eaten. Hazardous components are below a level that will harm the consumer. The consumer wants to be pleased by the food and receive a good value.