The food industry has QC out the @$$ (until you get to the final step before the consumer where things can be hit or miss) because their margins are so thin for the volume that they move that you can't afford not to have really good process control. Letting bad stuff out for a week could put you in the red for a very long time going forward.

Nobody wants out of spec milk because it's not useful. You can't sell it because it will come back to bite you.