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Eye on Quality

Age 11, group or independent

45 minutes, supermarket

Objective

Investigate a supermarket seafood section for quality control and report findings.

Materials

The Seafood Review (see appendix), Cal C. Food investigative notes, IQ certificate, parent/guardian letter, pencils

Get Set

  • Duplicate and distribute materials.
  • Review The Seafood Review.
  • Send parent/guardian letter.

Go catch

  • Announce that everyone is a Cal C. Food reporter, checking localmarkets for seafood quality and safety.
  • Assign each individual or group to go to the supermarket and complete the Cal C. Food investigative notes. Be sure that they get the supermarket manager's name and the supermarket's address.
  • Discuss findings.
  • OR tour the seafood section of a local supermarket.
  • Arrange for the tour 2 to 3 weeks in advance. Emphasize that the focus of the trip will be to see how seafood quality is maintained in the supermarket.

Sailing

  • Ask individuals or group to report findings to their supermarket.
  • If the supermarket had excellent seafood quality and safety conditions, provide the department with a certificate signed by the student.
  • Individuals who complete the assignments should receive a certificate signed by the teacher.
  • Share findings with family.

Name _______________________

Cal C. Food's investigative notes

DATE OF INVESTIGATION:

STORE MANAGER'S NAME:

SUPERMARKET'S NAME:

SUPERMARKET'S ADDRESS:

Quality notes (Check all that apply.)

( ) Seafood is kept under 40 degrees Fahrenheit.

( ) Refrigerated seafood case has a thermometer, or temperature is monitored daily.

( ) Seafood department clerks inspect deliveries for odor, appearance and temperature.

( ) Suppliers furnish temperature records and time-temperature monitors (temperature sensitive badges, recording thermometers) with their shipments.

( ) Whole fish have clear eyes.

( ) There is no "fishy" odor in the seafood department.

( ) The refrigerated seafood case is clean.

( ) The seafood clerk does not handle seafood with unprotected hands.

( ) Fresh and frozen seafoods are not mixed in the same case.

( ) Cooked seafood is separated from raw seafood.

( ) Fillets and steaks are arranged nicely and are stacked no higher than 3" to 4" above the ice.

( ) Seafood case is fully enclosed.

( ) If seafood is packaged, individual trays are wrapped securely.

Comments:


________________________________

(date)

DEAR PARENT OR GUARDIAN:

Our _____________________________ is reporting on the quality of

class or organization)

seafood at local supermarket seafood sections. Your child needs to go to the

supermarket with you to complete his/her assignment.

Thank you for your help.

Sincerely,

________________________________

California Seafood Council, PO Box 91540,		Santa Barbara, CA 93190 +1-805-569-8050