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Seafood Shrink Review Checklist

by Ken Buerke, from the Community

Downloads: 10+
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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.

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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

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Community

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.