How do you ensure that smaller retailers, producers, and processors are able to continue if you think you need to have 1,000 inspectors? Clearly, there's a cost there. You mentioned that consumers don't seem to be willing to pay a lot more for their food. They seem to be happy with the fact that 99% of it seems to be safe. How can we make recommendations that will ensure that smaller operators are able to continue?
On May 4th, 2009. See this statement in context.