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.

Learn more »

Upcoming Sessions

See All Upcoming Sessions

How clean is allergen clean? This course is designed to provide you with the tools to help you develop an allergen control plan that will work with your products and facilities.  Understanding of the specific components of an allergen control plan will determine sanitation and screening methods you can design for your environment to build an integrated and compliant program. Read more

The Mérieux NutriSciences Advanced HACCP course is certified by the International HACCP Alliance and focuses on the analysis of a Hazard Analysis and Critical Control Points Food Safety System at a site.  This course helps students use effective analytical tools to take a deeper dive into their HACCP Food Safety systems to ensure they have the right hazards identified, the right critical control points established and the effective supporting programs with the right controls in place to effectively protect and prevent food safety issues.   Upon successful completion of a 40 question final exam, participants will earn an Advanced HACCP certificate with the International HACCP Alliance gold seal*.  Course Prerequisite: HACCP Certification It is recommended that students have previously taken Practical HACCP for Food Processors (or another basic or introductory HACCP course) and earned their initial HACCP certificates prior to taking this course.  This course will be available to you for 1 year from the date of purchase. *The hard copy of your certificate with the HACCP Alliance gold seal will be mailed to you within 7-10 business days.  Read more

This intermediate course is designed to acquaint the food plant employee with the fundamentals of food allergen control that may be necessary to execute their duties. This course includes a general discussion of food allergens and their significance to food safety and allergen control. This course will also provide an overview of global allergen labeling regulations. Who should take this course: Quality Assurance and Quality Control Managers & Supervisors Plant Managers  Sanitation Managers & Supervisors Read more

Welcome to the ubiquitous world of microorganisms! This video describes the four main types: bacteria, fungi (yeast and mold), viruses, and parasites. Both the good and the bad aspects are discussed, including organisms used for food production and food borne pathogens. Four main types or microorganisms: bacteria, fungi, viruses, and parasites There are good and bad attributes that vary depending on the organism Food infection vs. food intoxication Your purchase includes blank certificate to document training. Note: Your purchase includes both English and Spanish videos. Read more

Maintaining effective sanitation programs provide critical and actionable data about your processes. Course attendees will gain firsthand experience in evaluating microbiological and other sanitation problems. Click here to view the course agenda. Requirements Computer with working camera and microphone  Strong internet connection Instructor Jeff Lucas, Sr. Director of Technical Services, Mérieux NutriSciences Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for more than 10 years and is a graduate of Auburn University and Texas A&M University. Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more

Duration: 2 Days. Who Should Attend: Technical & quality managers and their teams from manufacturing, retailing, and BRCGS Professionals. Assessment: 25 question exam; Pass mark 60%. Course Summary: The intention of the course is to enable participants to gain a full understanding of the general principles of the Standard, and how to comply with the requirements. Participants will also gain an understanding of what to expect during the process of certification, and actions needed prior to, during and after the audit. Click here to review the course agenda. Note: This course requires a minimum of 5 participants and will not exceed 15 participants. System Requirements: strong internet connection computer with working camera and microphone Cancellation Policy: Click here to review our cancellation policy.  Contact us at techservices.na@mxns.com with questions. Read more

Shopping Cart

Your cart is empty