The difference between food production line and handmade

The biggest difference between pure handmade food and the food produced on the assembly line lies in the supervision of food safety. The food on the assembly line has a complete supervision system to ensure the safety of various links such as the sanitary conditions of food production, raw material purchase channels and raw material quality, safe packaging materials and transportation conditions. But pure handmade food is in a "free range" state, lack of supervision.
It's like taking a taxi. Would you choose a licensed veteran driver or an unlicensed novice driver? Even if you trust the latter, think about where you can file a complaint and pay compensation in the event of a car accident. In fact, without regulation and testing data, you can't be 100% sure that any unwanted chemicals aren't added to the food you buy online.
Pure handmade food sounds good, but the potential safety risks are great: milk from private cows, eggs from private chickens, oil from private oil mills, private snacks, fruit jam and juice, private fast food box lunch... It sounds "craftsman", but the potential security risks are huge. I'm sure any food maker's first intention is "for your own good," but bacteria, mold, parasites, and the various chemical reactions that cause food to deteriorate are not "feelings." With the slightest oversight of management, they can cause trouble. For example, the food your family makes at ordinary times, sometimes you eat to vomit and diarrhea, you can't say that your relatives are not good for you, but they do not follow the relevant management principles of food safety. Therefore, only feelings, no relevant knowledge and technology, no strict management system, can not guarantee the absolute safety of food production, especially in the mass production. You may say, those large enterprises with supervision, don't they often have food safety incidents? It's better to trust the people around you.
Food production is a complicated process, and each step may lead to food safety issues. Large companies produce so many batches of food every day, even if there is supervision, problems are inevitable. Besides, even if the people around you are selling real stuff now, can you make sure that when they grow up, they will obey the law 100 percent? Let's say you're the owner of a private grocery store with hundreds of products that have been delayed by the pandemic and are not ready for prime time. So what do you do, throw out thousands of dollars worth of stuff, or change the shelf life and sell it at a lower price? Many century-old stores in Japan have been exposed to modify the shelf life of products.
I am not against people selling their own food online. I just hope that these products can be subject to supervision, training, management and spot checks, instead of just using "natural", "handmade" and "traditional craftsmanship" to induce consumers to buy them. Since doing a line, we should abide by the basic rules of this line, do professional, do safe, do standard and legal.
In terms of how much regulation there is of handmade food in the food manufacturing industry today, I'm inclined to trust the products of the food production line. In a word, only consumers have the awareness of food safety supervision and rights protection, food safety road can be wider and wider.