This project is run through our Department of Health, so I don't have 100% of the details, but part of what the guidelines did was go into some of the biological information around the different food-borne illnesses and how to store the food. If you're preparing the food, at what temperature do you need to store it? It was that type of information. It goes through a number of different species and different animals and how to store them, as well as some of the preparation techniques.
It talks also about serving the food. Traditionally, Inuit preference would be to eat the food as fresh as possible, as soon as they cut the animal out on the land, so the guidelines look at both eating the food raw and cooking the food.
I'm aware of a pilot project that was run at the hospital here in Iqaluit, and I could find some information on the results from that project and send it to the committee.