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Knowledgeable Pest Control Specialist Training
Presented by Sprague Pest Solutions
March 11, 2026 8:30 a.m. - 12:30 p.m. PDT
Online via Microsoft Teams
This 4-hour course will include an Integrated Pest Management-based overview of pest control program structure, pest identification (insects, rodents, birds), and core biology and control strategies for key pests such as cockroaches, flies, stored product pests, bed bugs, rodents, and birds, along with pesticide rules, regulations, and label review.
SPA Members: $150.00
Non-Members: $200.00
Salmon & Whitefish Sensory Workshop
April 17, 2026 9:30am – 4:30pm PDT
In-person Only
Seafood Products Association
1600 South Jackson Street
Seattle, WA 98144
This one-day hands on workshop will introduce participants to sensory techniques through odor references and full quality range demonstrations of decomposition in fresh/frozen pollock, cod, and salmon fillets. Registration includes training materials, box lunch, refreshments, and certificate of attendance. Please be kind to other participants and do not wear any perfumes or strongly scented lotions.
SPA Members: $300.00 per person
Non-Members: $400.00 per person
Registration will be open until April 10, 2026.
Participant cancellations must be made at least 72 hours prior to the event for a refund consideration.
Please notify us of participant changes at least 24 hours in advance for administrative purposes.
Better Process Control School (BPCS) for Acidified and Low-Acid Canned Foods
April 20-24, 2026,
9 a.m. - 5:00 p.m. PDT
Online via Zoom
FDA regulations 21 CFR 108, 113, and 114 require that each processor of low-acid or acidified foods operate with a certified supervisor on hand at all times during processing. These regulations are designed to prevent public health problems in low-acid and acidified packaged foods. This Better Process Control School (BPCS) course was designed to prepare industry practitioners and help companies meet federal regulations. In addition to meeting FDA regulations, the BPCS course also meets USDA FSIS regulations 9 CFR 431 for thermally processed meat and poultry products. The BPCS subject areas include thermal processing system operations, microbiological food safety, equipment operations, acidification, and container closure evaluation for low acid and acidified canned foods. The course is an excellent platform to improve thermal processing knowledge for food safety and quality assurance personnel, individuals who work with rigid and flexible packaged food products, academia, auditors, and government inspectors.
Participants will need to purchase the textbook Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation (9th Edition) in advance from Consumer Brands Association. Use the Promo Code PSNDISC at checkout to receive SPA's partner discount.
This course is offered online via Zoom, in English only. A Zoom meeting link will be emailed to registrants separately.
Participants must have internet and camera access throughout the course. Certificates will be provided to participants upon receipt of payment and successful course completion, including a passing grade for all chapter tests.
Acidified and Low-Acid Canned Foods Course:
When: April 20 - 24, 2026 9:00 a.m. - 5:00 p.m.
Where: Virtual, via Zoom
Price: SPA Members: $650
Non-members: $850
To register for the full 5-day course, please complete this Registration Form (for Acidified Foods only course, please register here!). We will send an invoice with electronic payment options to the designated billing email. A dedicated email address for each attendee is required to receive course materials before and completion certificates after the workshop.
Acidified Foods Only Course:
When: April 20 - 22, 2026 9:00 a.m. - 5:00 p.m.
Where: Virtual, via Zoom
Price: SPA Members: $450
Non-members: $650
To register for the Acidified Foods Only 2-day Course, please complete this Registration Form (for full course including LACF, please register here!). We will send an invoice with electronic payment options to the designated billing email. A dedicated email address for each attendee is required to receive course materials before and completion certificates after the workshop.
Introduction to the FDA Food Traceability Rule
Presented by National Fisheries Institute
May 13-14, 2026, 9 a.m. - 1:00 p.m. PDT (tentative)
Online via Zoom
This two-day virtual course will introduce your staff to the FDA Food Traceability Rule that will be implemented in 2028. The course will provide key information including traceability lots, KDEs, CTEs, the Food Traceability List, and current technologies and systems that manufacturers can utilize to comply with the rule.
Registration coming soon!
Preventive Controls for Human Foods Segment 2 - Online - Spring 2026 (tentative) - More information coming soon!
Seafood HACCP Segment 2 - Online - Spring 2026 - More information coming soon!