How to manage ice, drainage and product checks at a fish counter

Do not judge when to replenish ice by appearance alone; track product readings, meltwater and shift records.

7 August 2023Updated 23 September 2026

Short answer

At each shift, check ice contact, meltwater drainage and product temperature using the operation's procedure. Record opening and busy-period readings with the same method. If ice runs out or product conditions are not met, do not automatically accept the product; follow the responsible person's procedure.

At a fish counter, ice serves both display and cooling purposes. Its appearance in the morning does not show its condition at the end of a shift; connect checks to product and drainage records.

Make shift checks observable

At opening and during busy periods, record ice coverage, whether meltwater drains freely and product temperature measured by an appropriate method. Note when ice is replenished and who did it. Your own counter's records can then show when replenishment is needed.

Keep water away from the product. If water pools in the tray, check the drain and inner tray; do not leave product sitting in drainage water. For transport containers, look for a cleanable arrangement that separates the product from meltwater.

Link receiving, display and end-of-shift records to the same lot. If product temperature, ice or drainage deviates, decide on saleability using the product instructions and the operation's procedure.