I know you aren't here as a food safety specialist in the United States, but I think that, in view of the position you occupy, you're probably able to answer some of my questions. I'd like to compare the Canadian and American systems a little with regard to food safety.
I have a few specific questions. I won't ask you for too many details because we don't have much time. You aren't protected from bacteria in food either, since American food crosses our borders, or vice versa, and E. coli bacteria, for example, are discovered in it. It can come from the United States or any other country, but this happens and it happens to you as well.
When you answered Ms. Bennett a little earlier, you referred to a listeriosis crisis that had occurred in the United States. In that kind of case, what is the procedure, what is the code for managing the crisis? Is the government directly involved? When I say government, I mean both national and state governments; that may depend on the extent of the crisis. Who is responsible, the Department of Agriculture or the Department of Health. Are private sector officials involved in managing the crisis? How does that work exactly?