I don't disagree with the points you make, but you're thinking of "the last mile". Think of the steps before the food got to the restaurant or consumer:

For example: delivery of water to locations where the local source is suspected to be contaminated, packaging of meat products from market to consumer, handling of refrigerated or wet products, to name a few

Of course it's not the whole story, a lot of food-borne illnesses have their origin at the producing farm.