Seafood – Cleaning and Sanitation

Employee holding and cleaning a fish with a hose on a cutting board.

Sanitation in the seafood department does more than keep the department smelling fresh, it is the first line defense against cross-contamination and prevents your customers from getting foodborne illness. Poor cleaning can quickly lead to bacteria growth and unsafe food. Following your department’s sanitation protocols makes it a safe place to handle seafood and worthy of your customer’s trust.

This course has the following objectives:

  • Correctly identify your store’s approved cleaning products and their uses.
  • Competently clean and sanitize surfaces in your department.
  • Demonstrate the protocols for keeping tools sanitary.
  • Effectively clean the department floors, troughs and drains to prevent pathogens.

Course Duration: 11m

Seafood – Cleaning and Sanitation

Employee holding and cleaning a fish with a hose on a cutting board.

Sanitation in the seafood department does more than keep the department smelling fresh, it is the first line defense against cross-contamination and prevents your customers from getting foodborne illness. Poor cleaning can quickly lead to bacteria growth and unsafe food. Following your department’s sanitation protocols makes it a safe place to handle seafood and worthy of your customer’s trust.

This course has the following objectives:

  • Correctly identify your store’s approved cleaning products and their uses.
  • Competently clean and sanitize surfaces in your department.
  • Demonstrate the protocols for keeping tools sanitary.
  • Effectively clean the department floors, troughs and drains to prevent pathogens.

Course Duration: 11m