In Ontario Regulation 31/05, and I can't speak to the other provinces, there is a mandatory requirement that in every business there be a supervisor on site who has taken food handler training. Our organization has invested in further education and promoting the highest level of food safety, understanding, in that whole food safety culture, that it's not when an inspector comes in that you start adopting those principles. You build that into your staff so that you're audit-ready all the time.
I guess that's the other part where a smaller operation would say there is onerous paperwork, but that paper burden is your burden of proof to show that you have monitored the temperatures and you knew where that product went to simplify recall should it happen.
We, as an organization, when that new regulation came in place, invested a lot of resources in developing a standard operating procedure manual that provided templates for record-keeping and assistance in writing their programs. Then it becomes the requirement of the plant to do it on an ongoing basis and the requirement of the inspector in the plant to ensure that they are up to date, not done pre-audit but on an ongoing basis. We do have the annual audit program as well to confirm that it has been done.