Given the background description of some cooking related query, summarize the question into a title

Ex Input:
When I read food safety guidelines, I always get the sense that I should run for the decon shower if I even look at a piece of raw meat. I have to fight the urge to sprint home with my groceries lest the eggs become poisonous on the way. If I thaw meat from the freezer, I worry that one misstep will kill me.But rationally, I know none of that is true. Aside from the fact that I've been cooking for myself for decades, and I'm still here, we simply wouldn't be here as a species if it were that hard to cook safely. And then there's this thread from a couple of years ago, which seems to say that there's a fair amount of subjectivity in food safety procedures. (But this thread takes a stricter line.)So: how much difference is there between official food safety doctrine and actual danger? Are there rules that are just oversimplifications in order to minimize human error? UpdateThis is not a duplicate of this question. More specifically, the question is similar, but the accepted answer on the other thread doesn't actually address the question of fault tolerance.

Ex Output:
How much "buffer" or margin of error is in food safety guidelines?


Ex Input:
I've read somewere in the net that sushi is an extremely difficult food to prepare. It will take at least one year just to learn to cook the rice, and ten year to complete the experience.It's so difficult? To do a comparison, one could prepare a decent home sushi like one can prepare a decent home dish after some years of home cooking?It's more like a western chef that needs anyway to study and practice for a long time?

Ex Output:
Is sushi so difficult?


Ex Input:
My icing is 1/4 cup butter to 1 1/2 cups of icing sugar and a couple tablespoons of milk, so I'm thinking that with so much sugar, the answer is "almost indefinitely in the fridge."So, as the title says, how long is it reasonable to keep the remnants of a batch? Although I've made small amounts (like the above recipe) on occasion, I'd like to make a big batch, seal it up, and use it as needed.(I realize that it might not work as well a month or two down the road, I'll experiment with it if I decide it's ok to use.)

Ex Output:

How long does butter cream icing keep?