 We didn't know, and all of a sudden somebody did this or that, somebody got hurt, and we create the rule to make sure it doesn't happen again. Essentially, yeah, that's the kind of beauty of HACCP. So it's kind of identifying where in the step of the process, whether it be a specialized process or really anything on your menu, kind of all the things that can go wrong and the corrective action that needs to be taken. And it's just that documentation up front for the restaurant.