I'm not a specialist in food safety, particularly; I work across many industries. But I will try to give you an answer. It relates in a way to the incident I mentioned in the U.S.A. whereby, basically as a result of the failure of their oversight, a very small plant was able to cause a huge outbreak.
I think we have to treat foreign suppliers as not having systems and therefore rely more on product inspection, unless we have very convincing evidence that they have a system that works. It's the same logic as internally: it takes a lot of expertise and commitment and consistency to establish a good food safety system. We have seen an example, in Maple Leaf, of how a rather small oversight of not doing proper analysis of the environmental testing led to the problem not being discovered.
You have to have producers establish their capability, like the case with passing a driving test, before you can give them the privilege of being inspected in a different way. You should assume that suppliers do not have the capability to manage process control and all that type of thing until they have absolutely demonstrated that they do have that ability.