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

Analytical Services
Food Chemistry
• Fat
• Histamine
• Moisture
• pH
• Salt
• Sodium
• Water Activity (Aw)
• Water Phase Salt
• Nitrite
• TBA

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

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. Please Click here to view the PDF.

Training and Education Provider
Thermal Processing
Basic Microbiology
Analytical Methods
Sensory Examination
Sanitation/GMPs

Processing and Packaging
• Metal cans
• Retort pouches
• Reduced Oxygen Packaging

USDC/NOAA Seafood Inspection Program

State Regulation
• Food Safety Regulations
• Food Code Regulations

Information Provider
Library for domestic and foreign legislation and regulation
Access to scientific and technical publications

Third-party Audit Requirements
Domestic and international audit consultation