Some people are VERY concerned and always conscious of the food safety rules, some are not so much. Having grown up camping and shooting squirrels for food to cook over an open fire while picking up some wild onions/mushrooms or whatever else I could find at that particular time, I don't worry as much about it as long as I'm not pulling meat close to the safety line.
That being said, if I'm doing something that I'm pulling at temp just barely over the safety line I'll be more careful about it because it doesn't have all that high temp time like a butt or brisket that's going to 190+ will have.