Anyone involved in food production recognises that there are many factors that can compromise the quality and/or safety of the end product. They can, however, largely be categorised as unexpected issues with raw materials, failure of staff to follow standard operating procedures, and failures of process equipment.
The last two, staff and equipment, are to some extent more easy to recognise. If a fruit cake is missing its cherries because someone neglected to add them to a hopper, it is relatively easy to identify who was at fault. If the cake has the wrong texture because an oven has failed to reach the appropriate temperature, then process monitoring devices can be expected to alert the issue at the time, or at least explain the problem once a quality assessment has taken place.