Certainly the best example is the application of the hazard analysis and critical control point in meat production. While that approach is now mandatory but was not for 15 years, it has been in the system for that period of time and has demonstrated its effectiveness, not just here in Canada but around the world. In fact, it is well recognized, as I believe my colleague made reference to earlier, within the international community under the Codex Alimentarius Commission, the international standard-setting body for foods, which recognizes HACCP as an effective system for controlling risk in food production.
On August 18th, 2008. See this statement in context.