Subcommittee on Food Safety committee  No.

Subcommittee on Food Safety committee  In our audit training--

Subcommittee on Food Safety committee  I was an EG3, a multi-commodity inspector.

Subcommittee on Food Safety committee  I became part of the national import team. I was involved in rewriting chapter 10 of the Meat Hygiene Manual of Procedures.

Subcommittee on Food Safety committee  In 2002, 2003. In the late 1990s I started developing this training course for inspectors, and up until the end of my career I was training inspectors.

Subcommittee on Food Safety committee  Well, I can't show you anything to verify it. All I can tell you is that during our HACCP training, when I was with CFIA, that point was driven home to us, that we had to look at different forms to see if they were using the same pen to sign all the same forms, things along that line.

Subcommittee on Food Safety committee  There would be a card written up on it, and I'm assuming that did happen with auditors. You'd have to question auditors on that. But in the history of the HACCP system, the instructors were quite clear in telling us to look for those things.

Subcommittee on Food Safety committee  I work as a consultant with a company in Windsor that does import and export in meat products. I provide a training course for industry on the procedures of importing meat into Canada. I go through the gamut right from certification, getting it through the border, the inspection, everything that is required.

Subcommittee on Food Safety committee  Yes.

Subcommittee on Food Safety committee  I do training. I do the training on my own and I advertise my course, and people participate. I have customs brokers and I have people in the industry and I have transportation companies, those sorts of things.

Subcommittee on Food Safety committee  I maybe do two courses a year, so I put through approximately 50 people.

Subcommittee on Food Safety committee  Yes. Let's avoid the CFIA. But I would point out that CFIA has given me assistance in doing it by providing me with guest speakers and that type of thing.

Subcommittee on Food Safety committee  I'm working in the industry now, and it has become more of an office job. CFIA has put more trust in the plants. Fortunately, I work at a plant that takes the HACCP program seriously; they try to follow it to the best of their abilities. But I know of other situations where a lot of the records are fudged.

Subcommittee on Food Safety committee  Yes.

Subcommittee on Food Safety committee  One area in which I see a big decline is training. When Nelson and I started as meat inspectors, you had to start out in a slaughter plant and work with all the different species. You worked in plants for hogs, beef, poultry, veal, lamb--everything. You received guidance and training and attended courses.