A similar mandatory inspection is required in markets and restaurants, with inspections performed by county health department inspectors at least annually and often several times throughout the year. Shellfish growing areas are certified and regulated, and California's local waters are monitored for biotoxins and chemical contaminants. Also, the CDHS maintains strict requirements for California canneries, including mandatory licensing and inspection of all cooking processes. Each lot produced must meet five criteria before it can be approved for sale. California's seafood industry has supported the effort to provide even safer and more wholesome seafood across the nation.
Seafood is unlike beef in that it represents a tremendous variety of species.
Thus uniform grading standards cannot be applied equally to all seafoods. However, uniform methods of analysis are applied to all types of seafood and all aspects of processing and preparation. Mrs. Klenk also serves as Public Member of the California Seafood Council.