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Quality Handling

Quality: From Deck to Dish

Everyone is a part of fresh, quality Alaska seafood.
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Quality handling is a shared responsibility. ASMI offers guides, printed materials, and videos to help ensure every product reaches the market at its best.

Quality Guidelines for Harvesters & Processors

Salmon

Whitefish

Shellfish

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Wild Alaska Salmon Buyer’s Technical Kit

A complete technical resource on Alaska salmon, including the Buyer’s Guide as well as complete sections on color, quality, handling, species, and basic fact sheets.

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Buyer's Guides

ASMI offers 3 different comprehensive buyer’s guides with technical information, fishery details, catch methods and overview of responsible fishery management practices.

To order either the Whitefish, Salmon or Shellfish publications please visit our online catalog.

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HACCP & Other Resources

FDA HACCP

Processors of seafood and seafood products are required by the Food and Drug Administration (FDA) to address food safety by following a Hazard Analysis and Critical Control Point (HACCP) prevention system. HACCP identifies food safety hazards, creates controls to prevent hazards, and then monitors those controls within a seafood processing facility.

Good Manufacturing Practices (GMP)

In a seafood processing facility, the current good manufacturing practices (cGMP) must be in place before establishing a HACCP plan. The cGMP addresses concerns pertaining to the design, maintenance and sanitation of a facility as well as personal hygiene and disease control for plant workers.

Side By Side Comparison GMP

NOAA-U.S. Department of Commerce - Seafood Inspection Program

The National Oceanic and Atmospheric Administration (NOAA) provides voluntary seafood inspection services to the industry to ensure compliance with seafood regulations. Their mission:

To ensure the safety and quality as well as enhance the marketability and sustainability of seafood products for the benefit of consumers by providing science based inspection services to the seafood industry.

NOAA Seafood Inspection Program

Alaska Department of Environmental Conservation (ADEC)

Staff from ADEC conducts inspections for seafood processors to meet HACCP and cGMP regulations. The mission of Food Safety and Sanitation program at ADEC is to: “protect public health by ensuring the processing, sale and distribution of safe, wholesome, and properly labeled seafood products.”