I agree with you. Certainly, the same requirements apply when food enters the country, but there are probably differences in how it is produced, and perhaps more rigorous work needs to be done about the processes.
As can be seen on their website, the Canadian Food Inspection Agency currently has a plan related to a specific foot-and-mouth disease risk.
Are there any other response plans that you are considering implementing or that are ready to be implemented? What is the status of these plans?