Safety is number one. What we are talking about are tolerance levels that are realistic. Even in something like gluten-free foods, there are tolerance levels, because you can never ensure zero.
I wouldn't look at it as condoning. It's ensuring that you have margins that are well within safety boundaries, but respecting and understanding that you can never ensure zero. The only way you ensure zero is by just not going there at all.
I think it's safety first, but levels that are reasonable based on those safety guidelines.