I'd hazard it's more specifically because your kitchen at home has a lower ceiling of harm. If you start a grease fire, you burn down your house. If you serve

I'd hazard it's more specifically because your kitchen at home has a lower ceiling of harm. If you start a grease fire, you burn down your house. If you serve meat that's been stored at room temperature, you make your family and some friends sick. But a commercial kitchen's potential for harm is much higher in many ways.