Can you tell me a little regarding the inspections? What are we actually doing different, then? What are we doing now? I mean, we just saw an illustration in terms of being able to identify a problem much earlier.
Are there some other processes that maybe I don't know about--maybe the rest of you know--that are becoming much more effective, efficient, in terms of providing food safety for Canadians? And it's not just for Canadians, but for people we ship food out to.
I'm always amazed. Dr. Jones said when you talk about food going from the farm to the plate--I guess to the end-user, which is us--most food-borne diseases come after it gets to the consumer and we consume it.
That was just a comment.