What you're describing is what will always be a certain amount of local variability in terms of the application of principles.
Having been a local medical officer, taking over a health unit where steelworkers who had no sick-leave plan would be put off work until they were clear of giardia, even though it was no threat to anybody in a steel workplace...but again, interpreting the rules very strictly. As another example, people were not allowed to have cream in a mug; it had to be in the little packets, even in a four-star diner. So that is local application and interpretation.
The way we need to address this is through education as much as possible, whether through the Public Health Association and its work or through the inspectors and sharing information so there is more consistent application of the principles, so it can be respectful of some of these things. There are just so many examples. I remember schools wanting to have muffin programs, and you had to have three sinks and you had to have this and you had to have that. Well, that's silly. So we worked out, with the inspectors, the school boards, and the communities, some simple ways to make that food safe, without getting stuck in the same rules that apply to major restaurants and vendors.
One of the challenges is making sure that people have an understanding not only of the rules and what we're trying to do but also the principles and approaches, and how you can accommodate that. That's like when you see laws being interpreted by one policeman a little bit differently from another. And that's why there are rights of appeal, and all these kinds of things.
We hope to see more and more education, more and more engagement in these issues, and more and more understanding. The decisions that are made locally will be more consistent because they will have a more consistent understanding of the principles, the objectives, the processes, and what really is a big risk versus a small risk. The whole HACCP approach, which is really looking at risk-based things, has facilitated that much more than let's say 20 years ago when people were often focusing on the wrong things. There was a regulation for the height of a railing. It was a quarter of an inch short. And they weren't focusing on the fact that they were leaving food sitting out too long. So it really is something that requires both education and engagement.
Just to pick up on Monsieur Malo's point very quickly, we are looking at all forms of food poisoning.
We are looking at all viruses, bacteria and parasites.