Q: Given the background description of some cooking related query, summarize the question into a title
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.
A:
How much "buffer" or margin of error is in food safety guidelines?