As you've mentioned, there are hazards in a meat plant, so we would generally have proper hygiene that our inspectors would respect, generally speaking. With COVID, we've added that they do a check before they go into the plant and that they then check to make sure they're feeling well after a shift. They inform their manager how they're feeling. Those are added steps we've taken. Then there's the addition of PPE. Where we have had these issues of not being able to keep the two-metre distance, as Theresa mentioned, we've provided our staff with masks and face shields.
On June 17th, 2020. See this statement in context.