Mérieux NutriSciences Online Training Academy

This International HACCP Alliance accredited course will introduce students to Hazard Analysis Critical Control Point (HACCP). Per the FDA (2018), HACCP is “a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product”1. This course will take students through the 7 principles of HACCP and teach them how to develop, implement, and manage HACCP plans. Upon successful completion of a 40 question final exam, participants will earn a HACCP certificate with the International HACCP Alliance gold seal.  The hard copy of your certificate with the HACCP Alliance gold seal will be mailed to you within 7-10 business days. This course will be available to you for 1 year from the date of purchase. 1U.S. Food & Drug Administration. (2018, January 29).  Hazard Analysis Critical Control Point (HACCP). Retrieved from https://www.fda.gov/Food/GuidanceRegulation/HACCP This course is now available in Spanish.  Read more

This curriculum has been specifically curated for professionals working in food product development looking to expand their knowledge. Our carefully selected eLearning courses on food microbiology, labeling, and shelf life studies will provide those working in product development with foundational information upon which they can build and expand their work and careers. The following courses are included in this program:   Introduction to Food Microbiology Introduction to Food Fraud Labeling 101: Basics of U.S. Food Labeling Nutrition Facts Labeling: U.S. Regulated Products Food Additive & Ingredient Statement Regulatory Requirements Food Labeling 101: Net Contents Food Labeling 101: Standard of Identity Shelf Life Studies Upon successful completion of this program, you will receive a certificate designating you as Product Developer Professional. Program Length: 10.5 Hours Who should enroll: Product Developers/Designers Flavorists Sensory Scientists Food Technologists Recommended Prerequisites: HACCP or PCQI Internal Auditing Supply Chain Management You will have 1 year from the date of purchase to complete the program. Read more

Developed by the Refrigerated Foods Association (RFA), this valuable training program will allow you to introduce your experienced employees to advanced food safety principles and to test their knowledge after training. The 90-minute program is divided into 10 short sessions covering specific topic areas such as HACCP, Microorganisms in the Plant, Allergen Control, Traceability and more. Each chapter has its own introduction, conclusion and set of multiple choice and true/false review questions, which are included in the accompanying training manual. Both English and Spanish versions of the video are included. Looking to purchase this title on DVD? Contact us to purchase. Read more

Developed by the Refrigerated Foods Association (RFA) and co-sponsored by Silliker, Inc., this engaging DVD motivates employees to take an active role in the challenging – but winnable – battle of preventing food borne illness. The 20-minute program is divided into seven short sessions on HACCP, personal hygiene, microorganisms, cleaning/maintenance, allergen control, and food defense. Both English and Spanish versions of the video are included. Note: This video is meant to be used for group training and can be relaunched as needed. Looking to purchase a dvd copy of this title? Contact us to purchase. 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

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 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