It's a good question. I won't answer it directly, but what I can say is that companies that end up being very successful are those that now have a very strong food safety culture which means that they are continually training their employees, that upper management is committed. This means they should be exhibiting the signs of being open to good suggestions and empowering employees to stop the line if they see any issues.
It would be unfortunate if we had to have that type of requirement in a company that was truly dedicated to food safety.