LOL
Can you imagine the paperwork?
There needs to be risk assessments done on all equipment and practices in the kitchen as it is, to protect and keep staff safe.
Then there's the training and development of staff to allow their safe passage in the kitchen.
How are you going to ensure all this is carried out before a customer enters the kitchen?
Not only that, but so much time would be spent giving guided tours of the kitchen that no food would actually be cooked