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Who We Are

As a technical trade organization, the Seafood Products Association currently serves members in the areas of regulatory compliance, and conformance with customer requirements related to food safety, quality, and legality. SPA is an internationally recognized thermal processing authority. While SPA continues to administer the Salmon Control Plan, services have grown to accommodate member needs in the areas of; sensory analysis, food safety (including HACCP), quality, defense, audit assitance, processing and educational programs.

SPA offers chemistry and microbiology analytical services through its partnership with FoodMetrics, an ISO 17025 certified laboratory.

SPA also offers proprietary and/or non-members services through its wholly owned subsidiary, Seafood Consulting Services, Inc. (SCSI).

History

The Seafood Products Association was originally established in 1919 as the Northwest Research Laboratory of the National Canners Association (NCA). The laboratory supported the national and regional seafood safety and processing concerns of member companies. The Northwest Laboratory’s primary function was creation and administration of the Plan of Better Salmon Control (now the Salmon Control Plan), a cooperative agreement between canned salmon processors, the FDA, and the NCA.

Through the years the National Canners Association transformed into the National Food Processors Association (NFPA) in 1978, the Food Products Association (FPA) in 2005, and in 2007 merged with the Grocery Manufacturers Association (GMA). In 2008 the seafood laboratory became a separate entity now known as the Seafood Products Association with over 75 years in providing technical assistance to its members.