Five Second Rule vs. Good Practice, do the right thing!

I realize this has nothing to do with the proper pairing of wine glass to wine, that info will be next.
Last night or shall I say at 2 this morning for some reason I woke up thinking about the 5 second rule and if it is safe to eat or serve food that has hit the deck so to speak. If one was to ask 5 different home chefs about this they might get 5 different answers, if one was to ask 5 different professional chefs about this the would most probably get 5 different answers with all 5 chefs knowing there is only one answer that is correct, that would be a big NO WAY. If both home and restaurant kitchen floors could talk, the stories they could tell. I don't know how many times I have been witness to a steak being picked up after falling from a plate and re plated by a server or 30 bucks worth of veal missing the saute pan and somehow finding its way from the floor to the pan with the cook saying something like "any bacteria will be killed off when it is cooked" or the chef saying "I must think about the food cost". Personally I have always held a bit of paranoia both at home or at work about cooking, serving or consuming anything that has fallen on the floor. There are reasons food must be stored a minimum of six inches above the floor weather it be in a walk-in freezer, refrigerator or in dry storage. Bugs like E-coli have no morals, they are like a thief in the night just waiting for an opportunity. So what if I have to cook something over with fresh ingredients, my mind will be at ease knowing proper practice and care has been executed both in the work kitchen and the home kitchen. I could share many stories of bad practices that I have witnessed over the years and of employees that have been let go or fired for doing unacceptable acts in the kitchen but will leave it by saying just do the right thing.
I will be back with the wine glass pairing as mentioned, until then "Think Good Thoughts & Smile".