Essential Seafood Safety Information You Need to Know

Ensuring proper sanitization of the supermarket seafood department is crucial for retailers aiming to enhance food safety and foster a perception of cleanliness and quality. However, managing the various potential contaminants can be a challenging task.

According to Robert Gravani, professor emeritus of food science at Cornell University, while disease-causing bacteria may be present at low levels during seafood harvesting, additional pathogens often emerge from improper handling, processing, and unsanitary conditions within seafood departments. “Conditions in supermarket seafood departments can impact safety by increasing pathogens and allowing them to grow, which can lead to foodborne illness,” he explained. “Correct seafood handling at the store level is critical from a food protection standpoint.”

Several issues contribute to safety risks, including inadequate employee training, poor personal hygiene, improper temperature control, and insufficient cleaning and sanitizing of equipment. These factors can also lead to cross-contamination, which is considered one of the biggest threats to seafood safety. Shipra Pareek, senior account manager in food retail at NSF, emphasizes that “improperly cleaned surfaces, utensils, storage racks, and refrigerators can lead to the spread of pathogens and exposure to allergens.”

Cross-contamination can also occur through allergen transfer, where proteins from one type of seafood affect another. Other risky practices include storing raw products too close to cooked items and improperly managing seafood ice beds. Additional sanitary deficiencies can arise from storing seafood at elevated temperatures, inadequate hand washing, and the presence of pests like houseflies and rodents.

Retailers must implement a comprehensive allergen management plan to mitigate these risks. Pareek suggests that good hygiene practices should be employed throughout the organization and that contingency plans must be in place for potential power outages that could impact refrigeration systems. Additionally, ensuring the swift transport of seafood to proper storage conditions and utilizing preventive measures, such as periodic third-party audits, can help identify and resolve gaps in food safety protocols.

Attracting and retaining motivated seafood department employees is essential, as their training on food safety and sanitary practices is vital. Gravani highlights that the success of any food safety program relies heavily on the knowledge and skills of personnel executing everyday cleaning and sanitation tasks. To support this, company executives and store management should establish comprehensive employee training programs that emphasize the significance of each individual’s role in maintaining seafood safety. This includes understanding what tasks need to be performed and the rationale behind them, with recognition and rewards for excellent performance.

Pareek adds that seafood retailers should prioritize training team members and provide updated resources regularly, either through internal training teams or third-party assistance. An effective food safety culture requires active participation from all employees, ensuring that they fully comprehend sanitation policies and processes by celebrating successes, enforcing regular checks, and facilitating ongoing training.

Regular follow-up refresher training is necessary to update employees’ food safety and sanitation knowledge. Gravani underscores that maintaining good quality seafood hinges on developing and sustaining a well-trained, effective, and reliable workforce capable of performing all necessary tasks to prevent foodborne illnesses. Staying informed about new technologies and developments related to cleaners, sanitizers, and chemical delivery systems is also crucial.

Employees should adhere to a master sanitation schedule that outlines cleaning and sanitizing tasks, their frequency, specific methods to be used, individuals responsible for completion, and a record of when each job was finished. Pareek concurs, noting the importance of seafood retailers staying current with new and existing regulations to ensure full compliance. Collaborating with third-party organizations can be beneficial, as consultants and auditors can confirm adherence to best practices and organizational standards.