Can I go to another area? When we're talking about food safety, it was listeria that was the issue, but the bigger part of this, or just as important a part, is that we don't have a recurrence. Yet we understand you said more inspectors don't necessarily make safer food.
What is it that inspectors need to be trained in that will actually make our food system safer? Is it the training they have? With listeria, you could stand on the line and watch all you want—you can't taste it, you can't see it, you can't smell it; it's basically an invisible killer. But it's my understanding also that listeria is something that is out there in our environment. So when you say that, what do you mean in terms of what our inspectors need to do?