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Run: Grocery Seafood Sanitation Audit

Use this grocery seafood sanitation audit to check temperature control, freshness, cross-contact prevention, labeling, and sanitation in one walk-through. It...

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Seafood Display Temperature Control

Measure product temperature at the warmest point in the case. Verify compliance with store SOP and applicable food code requirements.
Seafood is surrounded by sufficient ice or other approved chilling method; product is not sitting in meltwater.
Verify a calibrated thermometer is available for routine checks and is readable/operable.
Review recent temperature monitoring records for required frequency, signatures, and corrective actions when out of range.
Check backroom cooler, prep cooler, or storage unit used for seafood inventory.
If any item is out of range, verify product disposition, equipment response, and manager notification are documented.

Product Quality and Freshness

Check for discoloration, slime, off-odors, gaping, dried edges, excessive purge, or broken packaging.
Verify FIFO rotation and that dated product is within allowable shelf life.
Inspect trays, wrap, liners, and containers for leaks, tears, contamination, or compromised seals.
Meltwater, fish scales, and debris should be removed promptly to prevent contamination and odors.
Verify non-saleable seafood is clearly marked, isolated, and handled per disposal or return procedure.

Cross-Contact and Allergen Control

Check that raw seafood is stored and displayed to prevent drip, splash, or contact with cooked or ready-to-eat items.
Verify separation, dedicated utensils, and cleaning practices for common allergens such as fish, shellfish, and other exposed allergens.
Inspect tongs, knives, gloves, and boards for cleanliness and separation from contaminated surfaces.
Observe whether employees wash hands and change gloves between raw seafood handling tasks and after contamination events.
Verify sanitizing frequency for scales, counters, cutting boards, and prep tables used for different seafood species or tasks.

Labeling and Traceability

Verify common name, net weight, price/PLU as applicable, and any required handling or origin statements are present and readable.
Check that shellfish tags, lot codes, or other traceability records are maintained per policy and regulatory requirements.
Verify repackaged, marinated, or prepared seafood items have required date labels and are within use limits.
Confirm labeling does not misstate species, origin, or product form.
Verify receiving records, invoices, and supplier documentation can be matched to current inventory.

Sanitation and Housekeeping

Inspect counters, scales, knives, cutting boards, pans, and display surfaces for residue and proper sanitation.
Verify waste containers are covered, not overflowing, and removed on schedule to prevent odor and pest attraction.
Check that sanitizers, detergents, and degreasers are properly labeled and separated from food and food-contact items.
Look for droppings, gnaw marks, flies, or other pest indicators around cases, drains, and storage areas.

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