I haven't talked to the union.
I don't think they're all vets in the union, unless there are two unions. I think there are a lot of inspectors who are not veterinarians. All I'm saying is why would you go to vet school to learn physiology and pathology and how to do surgery and all that to become a meat inspector? I think we need some, but in order to raise the bar, in terms of training and understanding, we need to include others in that pool.
A lot of inspectors were former butchers, and I'm not sure if they're just out of high school. That might be a question to ask the CFIA, what qualifications you have to have to be an inspector. So I really don't know what the vets think about that.
I do have to tell you that I was on the advisory committee to the dean's council at OVC, but this topic didn't come up.