They should have the ability and authority to accept or reject any shipment. Rejection may be for odor, appearance or temperature. Have store personnel meet the delivery truck. They should record the temperature of the vehicle and each individual seafood container. Time-temperature monitors should accompany all seafood shipments.
Monitors can be color changing temperature sensitive badges, recording thermometers, etc.
Require a statement indicating when the processor attached the time-temperature monitor to the product. Reject products when temperature records are not available from suppliers. Thaw frozen seafood under refrigeration. Thaw only enough seafood to sell in a 24 hour period. A double pan system using ice will help maintain the temperature.