Mérieux NutriSciences Online Training Academy

Mérieux NutriSciences introduces computer-based self-directed eLearning training on an easy-to-use platform. Scroll down to view our catalog of online training.

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Ash, along with fat, protein, moisture, and fiber make up what are referred to as the proximate analyses in food chemistry. Proximate, meaning close or approximate, references the fact that these are tests that don’t assay for a specific molecule, but rather identify a general class of compounds by a particular characteristic. Ash analysis is a necessary first step in any mineral content analysis, whether for nutritional minerals or toxic metals. This first course in our Proximate Analysis Testing series is intended to give you a basic understanding of ash analysis and the primary testing methods used to test food for ash content. At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. There will also be an option to download a PDF copy of the lesson content to keep and use as a reference.  This course will be available to you for 1 year from the date of purchase. Read More

En este seminario web gratuito, explorar la importancia de tener un Sistema robusto de Auditoria Interna que dirija su organizacion a mejorar y a aprender acerca de los errores mas comunes que las companias cometen cuando establecen y dirigen su Sistema de Auditoria Interna. LECCIONES PRINCIPALES: Porque debo tener una auditoria interna en mi Organizacion y que debe abarcar o cubrir. Seleccionar y Entrenar el Auditor Interno. Errores que las Companias cometen durante las Auditorias Internas. Como dirigir el Sistema de Auditoria Interna. (Objetivos, evaluaciones, etc). Asesoramiento y descubimientos por parte del experto. Las mejores practicas en como responder a las Auditorias Regulatorias y a las observaciones de parte del auditor externo.  Este seminario web es un recurso gratuito y estará disponible para usted durante 60 días. Read More

This video discusses sources of bacteria in food facilities such as poultry, meat, agricultural products, and people. The importance of preventing the introduction of bacteria after the kill step is also addressed as well as proper traffic routes, frock and glove changes, hand washing, rework, and the importance of separate maintenance tools for finished product areas. Sources of cross contamination Protecting finished product from microbes Proper practices for avoiding cross contamination A quiz packet is included with your purchase for documenting employee training and assessment. Click here to watch a short preview of this video. Also available in Spanish.  Read More

This video discusses sources of bacteria in food facilities such as poultry, meat, agricultural products, and people. The importance of preventing the introduction of bacteria after the kill step is also addressed as well as proper traffic routes, frock and glove changes, hand washing, rework, and the importance of separate maintenance tools for finished product areas. Sources of cross contamination Protecting finished product from microbes Proper practices for avoiding cross contamination A quiz packet is included with your purchase for documenting employee training and assessment. Also available in English.  Este video analiza las fuentes de bacterias en las instalaciones alimentarias, como aves de corral, carne, productos agrícolas y personas. También se aborda la importancia de prevenir la introducción de bacterias después del paso de matar, así como las rutas de tráfico adecuadas, los cambios de guantes y guantes, el lavado de manos, el reprocesamiento y la importancia de herramientas de mantenimiento separadas para las áreas de productos terminados. Fuentes de contaminación cruzada. Proteger el producto terminado de los microbios. Prácticas adecuadas para evitar la contaminación cruzada. Se incluye un paquete de cuestionarios con su compra para documentar la capacitación y evaluación de los empleados. También disponible en inglés. Read More

Las buenas prácticas de manufactura (BPM, en inglés Good Manufacturing Practices, GMP) son elementos fundamentales en todas las instalaciones dentro de la cadena de suministro de alimentos. Los GMP (BPM) ayudan a garantizar que los alimentos se elaboren, empaquen y se distribuyan de manera segura e higiénica. Recuerde, usted es un elemento clave para mantener el suministro de alimentos seguro. El propósito de este curso es proporcionarle información, conocimientos relevantes y ejemplos del mundo real para ayudarlo a comprender los GMP (BPM) y por qué son tan importantes. Si este es su primer trabajo en la industria alimentaria o usted es un profesional de la industria, el tener un conocimiento sólido de las buenas prácticas de manufactura lo ayudara a alcanzar al siguiente nivel en su trabajo. Quién debe tomar este curso: Trabajadores de línea Supervisores Gerentes Este curso estará disponible para usted durante 1 año a partir de la fecha de compra. Se emitirá un certificado de finalización al completar con éxito el curso. Este curso está destinado a ser un entrenamiento anual. Los certificados caducan 1 año después de la fecha de finalización. Good Manufacturing Practices (GMP) is a fundamental for all facilities within the food supply chain. GMPs help to ensure that safe food is processed, manufactured, packaged, and shipped in a safe, hygienic way. You are a key factor in keeping the food supply safe from hazards. The purpose of this course is to provide you with background information, relevant knowledge, and real-world examples to help you understand GMPs and why they are so important. Whether this is your first job in the food industry or you're an industry pro, having a strong knowledge of Good Manufacturing Practices can raise your professional game to the next level.  Who should take this course: Line Workers Supervisors Managers This course will be available to you for 1 year from the date of purchase. A completion certificate will be issued upon successful completion of the course. This course is meant to be a yearly training. Certificates expire 1 year from completion date. Read More

Food contamination is the presence of any unwanted substance.  Contaminants can range in severity: everything from an unpleasing hair to life threatening food allergens. This short course is intended to give you a basic understanding of food contaminants and contaminant testing. At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. There will also be an option to download a PDF copy of the lesson content to keep and use as a reference.  This course will be available to you for 1 year from the date of purchase. Read More

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