We have to remember that several of the regulatory frameworks were put in place quite a long time ago. Indeed the old meat inspection regulations were older than I am, and I'm not quite a spring chicken. That was exactly why we undertook this working collaboration with the provinces. When those rules came into effect originally, they in essence sought to codify a set of rules that could provide assurance of safety. They were successful in that regard. The problem was that they basically dictated that everybody had to do it the same way. Regulatory practice has now evolved more towards telling someone the result they have to deliver and setting for them the frame within which they have to deliver it. That's the benefit of the hazard analysis and critical control points system. Let's think about what can introduce hazards, and what steps you can take to control them as opposed to the government dictating that there's only one way to control them. In the drain example, we're not saying that having standing water in a plant doesn't represent a risk. It absolutely does, because there's more potential for it to be splashed onto the product. The point is that the drain being in one particular position on the floor has no magic to it, especially if that's not where your standing water is.
On February 17th, 2015. See this statement in context.