It's a good question, Bob.
I guess I'm dating myself a bit. I came into this industry a few years ago, and where we were and where we are today.... We now have science in our building. Can you imagine? We're making meat, and we now apply science. We test. We have lot sizes. We test for pathogens. We have an N-60 test method, which was all done with industry working in cooperation with CFIA. If we do find positives, we either cook it to make it safe for you and your children and me, or we dispose of it. There are no grey zones anymore.
We've implemented HACCP programs. In a plant my size, it costs about $1.2 million a year, just for the labour, to manage these programs. Years ago, you never had it. It was a foreman and a bunch of line workers, and you got it in the box as quickly as you could. Now we monitor temperatures. We monitor all processes, all aspects, from animal welfare through to the box, because we want repeat sales, and we cherish our customer base. I can't emphasize that enough.
This committee toured our plant a couple of years ago. And boy, you're welcome to tour it again and spend time. We have a lab in a meat plant. Science has been adopted. It's amazing. There was probably some resistance from people from my era. But there was intrinsic value, and that's the big part. You can't spend it, but it's an intrinsic value. And with the up and coming people we're trying to get in the meat industry, it's even more instilled in them.
Sorry, I may have gone on too long.