Title Page

  • Save Mart

  • Store #

  • Prepared by

  • Location
  • Personnel

Seafood Audit

Case Display

  • Is the store following weekly Merchandising notes?

  • Are the stores including most items on their core list?

  • Is there fresh Kale in the case?

  • Are they using dummies or ice to create a fuller looking display?

  • Is there a barrier used to protect the skinless fillets and live shellfish?

  • Is the previously frozen product properly de-glazed? ( do not thaw completely )

Variety / Quality

  • Do they have a good variety of cooked Seafood in schematic and properly displayed

  • Do they have a good fin fish variety properly displayed in rows?

  • Do they have good variety of Raw shellfish properly displayed

  • Does all seafood on display meet Save Mart / Lucky quality Standards?

COOL Compliance

  • Is NCA listed on the signs for Farm Raised Salmon and Steelhead products?

  • Are Shellfish tags on display in the seafood counter with the live shellfish?

  • Is all signage labeled with the correct information for COOL compliance?

  • Does the store have an up to date file for invoices including shell tags dating back 90 days?

Safety / Sanitation

  • Are all dividers in the case? They should be between the cooked and Raw, between fin fish and shellfish and <br>Between the shellfish & live shellfish

  • Are the sign holders and bowls /trays in the case clean?

  • Upon entering the store is it odor free of Meat / seafood

  • Is the front of the case / windows and floors clean and free of debris?

Organization / Display

  • Is the Grab and Go section well stocked and in code?

  • Is the Condiment section clean and well stocked?

  • Is the area behind the counter clean and free of clutter?

  • Is the seafood cooler organized and rotated?

Closing Procedures

  • Are the fillets being properly bagged and iced in lugers each night?

  • All salmon fillets should be placed on a meat tray and covered in plastic wrap

  • Is the seafood case de-iced and cleaned nightly

  • Are the sign holders placed in a container for cleaning nightly? Place in container add warm soapy warm water let them soak then rinse for use the next morning.

Training

  • Does it look like the team is trained to the new Seafood training standards?

  • Notes to Specialest

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.