If I didn't know any better I would swear that you work in the same facility as I. That being said, we are also a storage and distribution facility that receive, store and ship those exact products along with caviar and and some other seafood products and most are in our HACCP plan as CCP's. What do the specifications say from the manufacturer and how are they packaged? If it is reduced oxygen packaged, (ROP, vac sealed), then you have the potential for clostridium botulinum. Anchovies have a scombrotoxin, (histamine) hazard. Shelf stable anchovies in tins are not CCP's because there is no temperature requirement besides "Keep Cool".
These are temperature abuse CCP's and we require TTI's from our suppliers while in transit to our facility. My QA tech's will also be the ones to inspect and receive said seafood products with 10% of the product requiring manual surface temp checks as part of the controls. While the products are in storage at our facility, we monitor our "CCP Coolers & Freezers" 24/7 digitally and twice a day, (am/pm), manually.
I think you first need to start with the product information from your suppliers. We have a robust supplier approval program that require 3rd party audits from our seafood suppliers along with the reports, (not just the certs). I want to be sure that their HACCP plans were covered in detail by the auditor, regarding seafood and if not, I will ask to see their HACCP flow charts and even the plans if I still have concerns. Our seafood suppliers are required to send us updated spec sheets of all product and any new products require new spec sheets.
By the way, our seafood HACCP plans and facility is inspected 4 times a year by NOAA/USDC as part of an "Approved Facility" under the NOAA/USDC voluntary seafood inspection program.
I hope this helps.