Mr. Chair, the fact that we cannot have a determined number absolutely escapes me. In most industries I have ever been involved with there is always an ability to head count. The problem the CFIA has when it comes to its meat inspection system is that the CFIA cannot quantify it. Yet we are supposed to trust it with the safety of our food products.
The other evening the Canadian Meat Council suggested that “CFIA inspectors need to have regular consistent training”.
The Canadian Meat Council said, “It was evident to us after the new listeriosis control policy was implemented on April 1, 2009 that many inspectors didn't know enough about proper aseptic sampling techniques”.
We heard about that in the paper, and I believe the CFIA discontinued doing it for a period of time.
Will we provide the resources to enable the CFIA to make sure that the testing procedures that it needs to complete get done? If it indeed involves overtime, are we willing to pay it to get it done? Has it been completed as of now?