In our plant, we slaughter as well as process meat. An inspector is available for every single day that we slaughter animals, that we harvest animals. They view the animals in an ante-mortem state, so they look at them before we slaughter them, and then they evaluate every carcass during the slaughter process. We can't start the slaughter without the say-so of a provincial inspector, and he looks at the organs of every single animal. So we have a very good slaughter inspection.
When we're processing meat, we're also subject to inspection—not every day, every hour, but we are subject to it. It's based on risk. Certain plants throughout the province.... Our family makes some ready-to-eat products. That is a risky product, so the inspection interval is reflective of the risk of the product we produce.