> I believe the statistic was that the people responsible for keeping our food system safe only have the capacity to inspect around 5% of domestic agricultural and food processing operations nation-wide.

Over what time period? If they can inspect 5% in a year, that's not too bad.

Keep in mind that if they inspect without notice and do it randomly, companies have a decent incentive to keep things working in order. If serious issues are found, a given plant can be shut down for months, which if you're small enough, means you go out of business.

I don't know what a "good" number is - that would involve statistics. I'd imagine it should be more than 5%, but not something like 35% - that's quite high.

Each facility expecting to be inspected, on average, once every 20 years is really not great.