We'll approach it the same way we've approached the issues in facilities producing meat. To the extent possible, inspectors will keep that two-metre distance. You're right that in some cases that's not possible, so Theresa's group will be making sure they have the adequate personal protective equipment that is going to be needed.
We'll also be looking at whether there are other ways to do the inspections, like maybe looking at records or trying to be innovative in how we do the inspections. Again, we'll be making sure the food supply continues to operate.