My next question is probably asking you a question with a different hat on, because I assume you're an inspector with the Canadian Food Inspection Agency.
Something that's kind of occurred to me, and I haven't heard a response and maybe I just haven't Googled the question, is that when you have places like Cargill, where 50% of the workers get COVID-19, and then you also have temporary foreign workers working in farms where there are outbreaks of COVID-19, you deal with food-related health risks. That's your job.
What is the risk to the public when you have people on the assembly line with COVID-19? I know the virus can live a fairly lengthy period of time on other surfaces, so what, if any, do you think the risk is? I'm sure there's probably some risk, but is there a substantial risk to the public when you have people working on the lines who have infections when this food's coming out to us and we're buying it in the supermarket?