One of the challenges is that the federal meat inspection program has been changing over the years. When the first national meat code or the meat hygiene standard was being developed, we were as a province developing a meat regulation to parallel it. Obviously there were some other trade requirements that were beyond that, but from a food safety perspective we felt, and back in 2002 it was deemed to be, equivalent. So Ontario's meat inspection program was looking for that recognition. But now, with the movement towards the Safe Food for Canadians Act, it is moving once again.
With the federal system there was also the requirement for FSEP, which is the federal HACCP program. Ontario built HACCP principles into its regulation, so while we always tried to show equivalency, it was a moving target for us.