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Run: Grocery Seafood Sanitation Audit

Keep seafood cases safe, fresh, and audit-ready with a guided checklist for temperature control, sanitation, labeling, and cross-contact prevention.

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Seafood Display Temperature Control

Display ice is clean, sufficient, and properly covering seafood critical (required)

Yes No N/A

Seafood product temperature is within acceptable range critical (required)

Ice bed and display case are free of standing water critical (required)

Yes No N/A

Thermometers are present, visible, and functioning critical (required)

Yes No N/A

Cross-Contact and Allergen Control

Raw seafood is separated from ready-to-eat foods critical (required)

Yes No N/A

Allergen controls are in place for shellfish and other seafood products critical (required)

Yes No N/A

Utensils, cutting surfaces, and containers are clean and dedicated where required critical (required)

Yes No N/A

Labeling and Traceability

Product labels are legible and correctly identify the seafood item critical (required)

Yes No N/A

Price, origin, and weight information are accurate where required

Yes No N/A

Use-by or sell-by dates are present and current critical (required)

Yes No N/A

Sanitation and Housekeeping

Display cases, counters, and surrounding surfaces are clean and sanitized critical (required)

Yes No N/A

Waste bins are covered, emptied as needed, and free of overflow

Yes No N/A

Handwashing and cleaning supplies are available and properly stored

Yes No N/A

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Run: Grocery Seafood Sanitation Audit

Seafood Display Temperature Control

Product Quality and Freshness

Cross-Contact and Allergen Control

Labeling and Traceability

Sanitation and Housekeeping

Get your results