Almost universally, the people handling your food at time of service have the least amount of training in the food delivery chain.

Upscale restaurants will generally do a better job here with temperature control and regular inspections.

Having a food handlers card as a chef is generally required but not for expo or servers and questionable for line chefs outside of higher end establishments.

Bottom line, unless you’re at a Michelin or Beard restaurant you should expect you’re being exposed to more harmful stuff than you’d expect.