In the US, if you are receiving a "raw" chilled seafood product that is packaged in a reduced oxygen package, receiving temps below 5*C are NOT acceptable due to the risk of nonproteolytic C. Bot outgrowth that is a potential hazard for these type products. Most food companies purchase only pasteurized frozen seafood products for this reason. Otherwise, incoming inspection will need to be managed as a CCP in your HACCP Plan, as will the constant monitoring of your on-site refrigeration systems. In addition, cooking this type seafood requires a higher cook temperature and longer hold time as well, which will also need to be a CCP if your HACCP plan. For nonproteolytic C. Bot, the seafood must be maintained at no more than 38*F (3.3*C) throughout its life cycle, starting with your supplier, and then must be cooked to no less that 195*F for a minimum of 10 minutes.
Since you are new to your role, I would strongly suggest that you take a Seafood HACCP training class due to all of the potential risks associated with seafood. Taking a "standard" HACCP training class is not enough when dealing with seafood due to all of the various risks such as toxins, harvesting and growing variations (wild vs farms), processing variations (frozen immediately or kept refrigerated until consumed), etc... Handling Seafood can be one of the most risky situations if not managed properly and pro actively via a well written HACCP plan.
In addition, I have attached a reference page from the FDA Seafood HACCP training documentation that speaks to some of this. Hope it helps.