It surrounds the fact that if you look at the frequency of inspection at meat plants, it's a daily presence with veterinarians there at all times; whereas in other sectors, for instance, at a fish plant, it's my understanding there might be an inspector there only once a month, or at dairy facilities the inspector is there only once every six weeks.

The competent authority of the Member States concerned shall only approve slaughterhouses, cutting plants and meat processing establishments for the purposes of Articles 4, 5 and 6 and Article 11(2) in which the production, storage and processing of the fresh pig meat and pig meat preparations and pig meat products consisting of or containing such pig meat eligible for dispatch to other Member States and third countries in accordance with the derogations provided for in Articles 4 to 6 and 11(2), is carried out separately from the production, storage and processing of other products consisting of or containing fresh pig meat and pig meat ...[+++] preparations and pig meat products consisting of or containing meat derived from pigs originating in or coming from holdings located in areas listed in the Annex other than those approved in accordance with this Article.

As I said, a plant is a huge machine, and you'd need some.In Lakeside we start in the morning with maybe 200. We're going to do 4,000 cattle that day, and the first 200 come from our feedlot; and that's because they come across the road, they're dependable, and they're going to be there when we start that plant.

Fresh meat: an official veterinarian must carry out specific checks both before and after animals are killed in slaughterhouses, game handling premises and plants where meat is cut and prepared for sale.

"Game-handling establishment" means any establishment in which game and game meat obtained after hunting are prepared for placing on the market.

Last year we saw the move to deregulate provincial meat inspection at slaughterhouses in Manitoba, Saskatchewan, and B.C. Before 2008, of course, federally registered meat establishments were required to comply with an annual mandatory full systems audit conducted by the CFIA.