Mérieux NutriSciences Online Training Academy

The 16 hour Advanced HACCP Course is a accredited through 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.   Click here to view the course agenda. All times in Central.  Prerequisites: Students MUST have already completed an introductory HACCP course in order to enroll in to this course. Students must submit a copy of their HACCP certificates to margaret.ciaccio@mxns.com. Note: Students must attend and participate in ALL of the live sessions in order to earn their certificate. Sessions will not be recorded. Requirements: Computer with camera and microphone  Strong internet connection Proof of completion of  HACCP training Instructor Tedd Wittenbrink, Technical Director, Mérieux NutriSciences Tedd has more than 30 years of management experience in the food industry. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager. Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more

In this one and a half day course, students will explore the most common and practical methods of performing a root cause analysis (RCA). They will also discover practical ways for when and how to use RCA tools when facilities identify problems from product recalls or withdrawals; regulatory, customer or internal audits or daily issues that come up needing to be fixed. Students will use the various methods such as brainstorming, five why and the fishbone (Ishikawa) diagram to solve real problems found in the food industry. Using pre-made scenarios participants will learn the root cause analysis tools using the "hands on" method of learn by doing. This course will help facilities improve their RCA processes and to get them focused on relating the problem, its root cause, with its effective solutions to business metrics and budgetary issues (including the cost of quality). Students will be able to more effectively identify the root cause, gather the potential effective solutions and more easily present the story to leadership for targeted support. Click here to view the course agenda. Note: This course will be in person in Chicago, IL. 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

This two and a half day course provides participants with basic knowledge regarding the properties of milk, principles of food safety, and quality control. The material is presented in practical terms allowing attendees to gain a better understanding of the basics of producing quality products safely and efficiently.  This course is ideal for anyone new to working the dairy industry or is an industry veteran looking for a refresher course on the important aspects of dairy. The following major topics will be covered in this course:  Dairy Technology 101 (Milk Composition and Properties) Basic Dairy Microbiology Sensory Evaluation Pasteurization/Processing Dairy Sanitation Material Losses (Dairy Shrink) Regulatory Requirements Click here to view the full agenda. Available Dates May 20-22, 2024 October 29-31, 2024 Note: Students must attend and participate in all live sessions in order to qualify to receive their certificates. Requirements: Computer with working camera and microphone  Strong internet connection Instructors ​Tedd Wittenbrink, Technical Director, Mérieux NutriSciences Tedd has more than 30 years of management experience in the food industry. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager. Amanda Lockwood, Technical Manager, Mérieux NutriSciences Amanda has worked in multiple food sectors in quality and food safety  management. She has experience in creating, implementing and  managing programs that fulfill FSMA, PMO, and Seafood HACCP requirements. She has worked with companies to implement GFSI requirements. Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more

This Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety. With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority. It is recommended that participants have successfully completed a HACCP training course meeting the definition found in the Glossary of the SQF Code, edition 9 before attending this course. A HACCP course is available on this website. Click here for Mérieux NutriScience's online HACCP course. Click here to view the full course agenda for this virtual course. Note: Students must attend and participate in ALL of the live sessions in order to earn their certificate. Sessions will not be recorded. Requirements: Computer with camera and microphone  Strong internet connection Instructor Ami Jo Akins, Technical Consultant, Mérieux NutriSciences Ami has over twelve years experience in quality assurance and regulatory compliance in bottled water, brewed teas, carbonated beverages and olives/antipastos. She maintained a Pennsylvania State Certified Lab for Microbiology of Drinking Water. She successfully developed several HACCP plans and an SQF Program. She created a complete line of Organic and Nutraceutical beverages for a beverage company. It was her responsibility to determine label accuracy and maintain FDA compliance. Ami is experienced in HACCP and SQF Implementation. She has assisted our clients in the areas of HACCP Training, SQF Training, SQF Implementation, Interim QA Management and Laboratory Training. Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more

This 16 hour course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. Taught over three days, this essential course covers the basics of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve their food safety system throughout the company’s production operation. Topics include Introduction to HACCP principles, Prerequisite programs, Conducting a hazard analysis, and Identification of critical controls. Upon successful completion of the course and final exam, students will earn a certificate of completion with the HACCP Alliance Gold Seal. Click here to view the course agenda. Note: This course will be in person in Chicago, IL. Instructor Amanda Lockwood, Technical Manager, Mérieux NutriSciences Amanda has worked in multiple food sectors in quality and food safety  management. She has experience in creating, implementing and  managing programs that fulfill FSMA, PMO, and Seafood HACCP requirements. She has worked with companies to implement GFSI requirements. Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more

This 2 day course fulfills the 21 CFR 123 requirements for Seafood HACCP training. This course covers basics of HACCP plan creation and implementation. Topics include introduction to HACCP principles, conducting a hazard analysis, identification of critical control points and monitoring.  Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued upon successful completion of the course. Click here to view the course agenda. Registration fee includes course manuals, certificate fee, lunch, and morning/afternoon snacks.  For questions about this event, please email margaret.ciaccio@mxns.com. Your Instructor Amanda Lockwood, Technical Manager, Mérieux NutriSciences Amanda has worked in multiple food sectors in quality and food safety  management. She has experience in creating, implementing and  managing programs that fulfill FSMA, PMO and Seafood HACCP  requirements. She has worked with companies to implement GFSI  requirements.       Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more