Most services listed are available to SPA General Members at no additional charge, and to non-members via our wholly-owned subsidiary, Seafood Consulting Services, Inc.
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
FOOD CHEMISTRY
Allergen ISO/IEC 17025:2017 Accredited
Fat
Histamine
Moisture
pH
Salt
Sodium
Water Activity (Aw)
Water Phase Salt
Nitrite
SENSORY EXAMINATION
Spoilage examination
Quality attributes
Shelf life
CLAIMS ASSISTANCE
The Salmon Control Plan is a voluntary cooperative agreement between member salmon canners, the Food and Drug Administration and SPA. The sensory team
at 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.
Metal Cans
Retort Pouches
Reduced Oxygen Packaging
International regulations
Export certification requirements
Import requirements and services
Domestic and international audit consultation
Basic Thermal Processing
Better Process Control Schools
Environmental Sampling
Seafood HACCP
Analytical Methods
Pest Control
RTE Product Interventions
Sensory Examination
Sanitation/GMPs
FOOD AND DRUG ADMINISTRATION
Low Acid Canned Food Regulations
HACCP Regulations
Labeling Regulations
USDC/NOAA SEAFOOD INSPECTION PROGRAM
STATE REGULATIONS
Food Code Regulations
SPA actively advocates for sound science-based public policy for issues that may impact members by participating in the rulemaking process and through collaborative efforts with other Associations and Organizations with similar policy objectives.