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Food Safety

Process Authority

  • Low acid canned foods
  • Pasteurized foods
  • Smoked products
  • Surimi seafood
  • Salted & Cured products
  • Process development (Heat Penetration Testing)
  • Equipment validation (Temperature Distribution Testing)
  • Deviation analysis
  • Regulatory interpretation and compliance assistance
  • Facility survey review

HACCP

  • Hazard analysis assistance
  • Plan development and review
  • Process validation

Analytical Services

Food Chemistry

  • Fat
  • Histamine
  • Moisture
  • pH
  • Salt
  • Sodium
  • Water Activity (Aw)
  • Water Phase Salt
  • Nitrite

Food Microbiology

  • Total Plate Count
  • Total Coliform & Generic E.coli
  • Yeast & Mold
  • Genus Listeria
  • Listeria Monocytogenes
  • Salmonella
  • E.coli O157
  • Staph. aureus

Sensory Examination

  • Spoilage examination
  • Quality attributes
  • Shelf life

Claims Assistance

Salmon Control Plan

A core activity at the SPA is administration of the Salmon Control Plan - a voluntary cooperative agreement between member salmon canners, the Food and Drug Administration and the SPA. The sensory team at the SPA examines representative samples of the commercial pack of canned salmon from Alaska and Washington, with over 5,000 examination reports issued annually. These reports provide assurance of quality and compliance, as well as support documentation for certification of canned salmon export shipments.

Processing and Packaging

  • Metal Cans
  • Retort Pouches
  • Reduced Oxygen Packaging

International Requirements

  • International regulation
  • Export certification requirements
  • Import requirements and services

Third-Party Audit Requirements

  • Domestic and international audit consultation

Training and Education Provider

  • Thermal Processing Basic
  • Microbiology Analytical Methods
  • Sensory Examination
  • Sanitation/GMPs

Regulatory Consultation

Food and Drug Administration

  • Low Acid Canned Food Regulations
  • HACCP Regulations
  • Labeling Regulations

USDC/NOAA Seafood Inspection Program

State Regulation

  • Food Safety Regulations
  • Food Code Regulations

Regulatory Policy

The SPA will actively advocate for sound science-based public policy for issues that may impact our members. This will be accomplished by participating in the rulemaking process, and through collaborative efforts with other Associations or Organizations with similar policy objectives.