Time and temperature abuse occurs when seafood is held at uncontrolled temperatures that allow bacteria to grow. These bacteria can include pathogens and food spoilage bacteria that reduce product shelf-life and quality. Temperature fluctuations can happen at any point in the cold chain: during harvesting, processing, distribution or retailing. Temperature measurements are essential to assure seafood quality and safety, maintain business-to-business accountability, comply with regulations, and follow Hazard Analysis and Critical Control Point (HACCP) plans. Controlling humidity in conjunction with temperature is also important for live seafood products’ survival.