Hi,
I chef'd a dinner house and cooked for a long time, and then managed two buffet restaurants. I have been known to pull something off the line, and not serve it, because "something" was wrong!
Generally, and this was my strength as a manager, the main thing was always to ensure that you had the least amount of left over food so you did not have to fight food costs and such, and combined with a nice and clean walk in refrigerator and freezer, in general, I had no issues with most food and it's preparation and presentation.
That is, until I go to someone's house ... and that ... that ... that ... is not done right and is gonna get someone sick! But you can't insult the hostess/host, so you eat something else, and sometimes you do not have the chance to say anything!