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IMO, for the average, healthy customer, the sanitation requirements are overkill. But not every customer is, so the rules help protect the less healthy customers.
The biggest thing about food, is most of it is pasteurized by the cooking. Raw foods like salads are the ones that need a much higher standard.
I can guarantee you that many of the rules keep even healthy guests with solid immune systems from getting sick or even dying. The FDA Food Code is like 700 pages. There are A LOT of rules. Many seem overkill from a layman's perspective, but they protect against unlikely but serious consequences. There are a ton of ways that contamination can occur, even after the food has already been cooked.
That you don't notice is just a good sign that you're eating at safe places.