Simple - chef's are cooking the food which will kill all the germs, whereas cold food that may be left around for hours in the warm or kept in the fridge for a day or two is at greater risk of spoilage.
Many a time iv'e seen people handling food with gloves on their hands.Trouble is,they think they can touch everything else around them,dirty or not just because they have them on. Needless to say,just because they have gloves on,it doesn't mean they are clean. At least hands get washed.
Not very long ago there was a program about Gordon Ramsey and his attempts of helping failing restaurants in the USA. On one episode, a chef dropped some food on the floor, then commenced to pick it up and place it in the pan. Gordon Ramsey commented on this, and was informed that by cooking the product, it would render it clean and sterile. If looks could kill, Mr Ramsey was not amused.The same applied to some of the rotting food on display.
Our local supermarket, uses the same metal food tongues to handling everything. Doe's that count!.
Our local trading standards have a dedicated team, who seem to close down food places on a very regular basis. Mouse, rat and cockroach contamination are the main problems.