Yep, if you buy the small sealed sachets of instant yeast, and always throw them away after use, and don't store them indefinitely, you will be safe.

Dry active (as opposed to instant) yeast is not shelf stable, if you have to use it, always proof it.

Or keep your own wild yeast starter. We make a lot of sour dough bread, so we maintain our own pet yeast.

I suppose, but it sounds a little like: don't bother testing, just use good code.

Why? Your yeast still gets tested for the purpose so I don’t see how this applies. Especially if the end risk is that you go to the store and buy yeast which has a higher risk of working than stockpiled yeast.