If all procedures are followed for food safety, is it still possible to get food poisoning?

it is possible yes to get food poisoning even if all procedures are followed however the risk is minimised .
The problem with cases of food poisoning is that it is very hard to pinpoint the actual cause of the food poisoning and so therefore there are many other factors involved, the recipeint of the illness may have picked it up somewhere else or may just have a virus.

There are a few problems regarding this issue. First of all, identifying specific hazard, a question of how good a safety plan is, how implemented it is and does it work in practice. Second, a matter of controlling the production process, input materials, transport, etc. There are so many factors influencing possible food/raw materials contamination, that it would take some time to elaborate all of them. But for that you can consult specific literature, which Im sure you already have. 

The bottom line is that, by implementing all safety principles, and following all safety procedures, will only REDUCE the possibility of food becoming contaminated, and thus individual being poisoned by it. They are not designed to completely remove the hazard from the product, simply because it is not yet possible to do that. So yes, it is still possible for one to get food poisoning by consuming the food that came through all of the safety systems. 

By following the procesures you can only reduce the risk of food contamination.. 

Despite the advancement in food safety awareness around the world together with a gamut of regualtions and proliferation of food Safety Management systems, I believe, the extent of awareness in the consumers especially in the poorer or developing, non industrialized part of the world is far far from adequate we all know that, food that is past its expected life time or close to the expiry date is being sold at discounted rates! even expired medicines are being sold to gullible customers.
Food poisoning is a distinct possibility, so long as we as consumers remain unaware and our economic standing doesnot move up to the even the bare minimum levels.
Lack of Hygeine is a mojor concorn.
Food storage requires properstorage condistions and we know creating thise requiste conditions costs money.
 Lack of proper storage and distribution methodologies lead to food going bad  which in turn may lead to poisoning.
another major concern is the lack of integrity and good practices in the slaughter houses.
one look at these places reveals all that is unacceptable.
sick animals are passed of for slughter by currupt officials.
then after even the storage is as per regualtions the product is unsafe and definitely lead to sickness of consumers!! Last but not the least, even the best of hygeine practices, storage practices at times cannot prevent poisoning because the tourist community -especially visiting exotic places in the thirdworld or developing world - simply do not have the stomach to ingest the local food.
Body constituency does come into the picture too.
      

All food safety procedures are preventive actions, just to increase the time to keep the food safe, but not forever, so even with all food safety procedures the risk of get food poisoning is still possible

If contamination of any sort had taken place during any level of the entire process at the time of handling the food, then it is possible that the situation could lead to food poisoning.

I mean, from the time the foodstuff is transported, stored, used for cooking and served, there is every possible chance of contamination, since germs / bacteria / virus are everywhere in the atmosphere. 

But this does not mean you should not follow safety standard and hygienic practices.  You will still have to follow it, to minimise the chances of getting food poisoning due to consumption of food. 

If it is followed, then a healthy body is capable of handling weaker attacks of the contaminants through the body's immune system.

 

 

If all food safety standards are followed then there is no question of food is unsafe.But theorotically things are implemented but not practiically followed at the time of food production or preparation, then there is always chances of food hazard occur.

If our current science and technology has not reached to that level to identify the hazard,in this case the possibilities are there.

For example we use many food preservatives and additive, still we dont know some of its adverse effects in details.

Same way we use different packaging materials for the food and we dont know is there any hazard associated along with such materials.

Thus food safety is a continuous process to make the food safe for the consumer.