Template

Seafood Quality Assessment Checklist

by Gabri Steyn, from the Community

10+

Use this seafood quality assessment checklist to evaluate fish fillets and portions for colour, gaping using the Andersen method, and overall appearance. Record batch and cohort details, trolley number, and position to trace products through the line. Standardize scoring to improve consistency and compliance across quality control teams in seafood processing operations.

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With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

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Seafood Food Safety Inspection Checklist

This seafood food safety inspection checklist helps retail and foodservice teams verify hygiene, sanitation, temperature control, proper thawing of vacuum-packed seafood, labeling and date coding, shellfish tag retention, allergen management, storage, and equipment cleanliness. Use it to audit daily operations, document issues, and maintain temperature and cleaning logs. Ideal for seafood departments, markets, and restaurants aiming to maintain compliance, prevent cross contamination, and uphold quality.

by Tara Dwyer, from the Community

10+

Get

Template

Seafood Shrink and Sales Review Checklist

Use this seafood shrink and sales review checklist to evaluate grocery seafood departments. Assess merchandising standards, variety and quality, country of origin labeling compliance, sanitation and case cleanliness, grab and go stock, closing routines, temperature control and cold chain, scan audits, inventory rotation, spoilage tracking, and manager actions to reduce waste and drive sales.

by Ken Buerke, from the Community

Get

Template

Seafood Shrink Review Checklist

This Seafood Shrink Review checklist helps grocery and supermarket teams control loss in the seafood department. It guides managers through key practices, including scan audits, pulling out-of-code items, temperature checks under 40°F, cold chain handling, sanitation of prep areas, and proper icing of salmon. It also covers organizing coolers, dating and rotating stock, right-sizing space to sales, managing specials to reduce spoils, using order guides, verifying invoices and credits, and documenting observations with photos. Use it to standardize procedures, ensure compliance, and improve profitability.

by Ken Buerke, from the Community

10+

Get

Template

Daily Seafood Audit for Luckys Stores

Evaluate seafood department performance at Luckys with a structured daily audit. Check case displays, variety and quality, COOL labeling and shellfish tags, sanitation standards, grab and go stock, condiment areas, cooler rotation, and closing routines such as icing and case cleaning. Confirm team training to current seafood standards and capture notes for follow up and compliance.

by Traci Kay, from the Community

10+

Get

Seafood Quality Assessment Checklist

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