I can very well understand how those situations occur, because they've occurred in our facilities. As I said, it's a continual learning process, a continual improvement process.
One of the things the American Meat Institute has done in the last decade or so is to have equipment design principles put in place. There are 10 principles and they talk about cleanability, the types of places where you could find listeria harbourages and all that. Our supplier groups, the slicer manufacturers, equipment suppliers, the people who supply sanitizing supplies--all have worked to try to improve their systems.
So we've worked collectively to “eliminate” sites for harbourage, but we still have those in some cases. Do we have different standards? No. We have the same suppliers in Canada as we have in the United States.
I think the best that you can make out of your situation and our situation is that they've been learning experiences, and the data clearly show that we're doing better every year. We have a graph of this.