I note two sub-populations posting here on ANOVA’s Food Nerd Forum; those hewing to professional standards, and those cooking for home entertainment and not so concerned about standards. (I recall the image of a senior gentleman macerating his feet in an Epsom Salts bath heated by an immersion cooker; just as I was learning about macerating strawberries.)
I fall into the latter subpopulation. I am aware of such as Hazard Analysis and Critical Control Point - HACCP - food safety guidelines, and spent twenty-five years practicing As Low As Reasonably Possible risk mitigation. Indeed, I have searched for HACCP For The Home Cook, to no avail.
On point; I grew up near Gilroy, California - Garlic Capital of the World and cut onions and garlic for a couple of summers with the braceros. I suppose that if I was cooking commercially I might be careful of garlic, but as a home cook long enjoying every version of ‘garlic’ I am not so concerned.
When ‘professionals’ offer direction and advice remember that they are responsible to their professional standards organization / employer.
Apropos nothing, also in 1966, my first job out of HS, I made a major fraction of the world’s prunes from plums grown in my neighborhood and dried in huge dehydrators operated by me.