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Restaurant manager here, been doing this for a few decades. You do not want to know just how much leeway we get with basic sanitation. Seriously, be very thankful that you have an immune system.
The worms in those strawberries are just some extra protein.
Not worried about that as much as things that scurry. Barf.
If you want to feel the thrill of hunting some scurrying critters for extra protein, you can get the protein activity package. It’s normally only 17.99 €, but if you also bring a friend, you get a -50% discount.
Wow on sale! Sign me u--- waitaminit...
And that is why the Snozzberries taste like Snozzberries!
IMO, for the average, healthy customer, the sanitation requirements are overkill. But not every customer is, so the rules help protect the less healthy customers.
The biggest thing about food, is most of it is pasteurized by the cooking. Raw foods like salads are the ones that need a much higher standard.
I can guarantee you that many of the rules keep even healthy guests with solid immune systems from getting sick or even dying. The FDA Food Code is like 700 pages. There are A LOT of rules. Many seem overkill from a layman's perspective, but they protect against unlikely but serious consequences. There are a ton of ways that contamination can occur, even after the food has already been cooked.
That you don't notice is just a good sign that you're eating at safe places.
Not a restaurant manger, but I worked for Sbarro's back in college. The one on campus wasn't bad, but the one in the mall? We had pizzas sitting under heat lamps for 6 hours or more before they were bought, tossed in the oven for a second, and then handed to the customer. They had to search for gloves because I was the only one who wanted to wear them.
At one point, I needed to put pepperoni on a pizza.i told my manger I couldn't because the pepperoni was moldy. My manger reached into the bag, pulled a small handful of moldy pepperoni out, threw it out, and declared that rest of the bag perfectly good (without even looking at it).
It's been 30 years and I still can't eat at Sbarro.