I was going to ask Mr. Mayers, but if you put a 10-second time limit, that may not be possible.
I think there are some things that are very common no matter what you are inspecting. Basic sanitation is a prime example of that. Obviously, there will always within that have to be some particular aspects tailored to whatever the product is and whatever the plant is doing. We see the consolidation being all those things that are in common that should apply across the board, notwithstanding what the food commodity is. That should be standardized. There will always be specific things that relate to whether you're in a slaughter plant, a meat processing plant, or processing vegetables. It will be a combination of a lot of common things and unique aspects.