Mérieux NutriSciences Online Training Academy

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

Developing and maintaining a robust and effective internal audit system provides meaningful and actionable improvements for your food safety and food quality processes. Course attendees will gain knowledge in developing, implementing, and maintaining an effective internal audit program.  They will also learn how to determine the best audit methods and proper management techniques for creating an effective and efficient internal audit system.  This course is designed for individuals who are responsible for developing and maintaining internal audit systems.  Click here to view the course agenda. Who should take this course: Quality Assurance Managers Internal Audit Managers GSFI Program Managers Corporate Quality Managers Requirements Computer with working 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 course will train participants to become a Preventive Controls Qualified Individual (PCQI) in accordance with FDA requirements for FSMA training. Attendees will be taught how to develop, implement, and manage their facility’s Food Safety Plan in compliance with FSMA’s Preventive Control for Human Food Rule. This 2 1/2 day course designed by the Food Safety Preventative Controls Alliance (FSPCA) is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI. Click here to view the full course agenda. Times listed are Central Time. Note: Students must attend and participate in all live sessions in order to qualify to receive their PCQI 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

Merieux NutriSciences presentar este curso de los programas de verificación de proveedores extranjeros de la FSPCA. El taller de los programas de verificación de proveedores extranjeros proporciona las credenciales para cumplir con los requisitos de la FDA para el desarrollo e implementación de un programa de verificación de proveedores extranjeros (FSVP, por sus siglas en inglés). El curso de 2 días proporciona la formación necesaria para el desarrollo de un programa de verificación de proveedores extranjeros como los requiere la FDA como parte de la Ley de modernización en inocuidad de los alimentos. Los participantes aprenderán los elementos clave de un programa de verificación de proveedores extranjeros – el análisis de peligros, evaluación y aprobación del proveedor, identificación del importador y el mantenimiento de los registros. El currículo está diseñado para profesionales importadores con responsabilidad en el desarrollo de los programas de verificación de proveedores extranjeros, la implementación o el seguimiento de actividades de inocuidad de los alimentos asociadas con la importación de alimentos. Haga clic aquí para ver el programa completo del curso. Todos los horarios son centrales. Límite de inscripción: 22 de agosto de 2024 ​Nota: Los estudiantes deben asistir y participar en todas las sesiones en directo para poder recibir sus certificados PCQI. Requisitos: Ordenador con cámara y micrófono  Buena conexión a Internet Instructor Dr. Sergio Nieto Montenegro, Technical Services Consultant, Mérieux NutriSciences El Dr. Sergio Nieto-Montenegro ha llevado a cabo investigaciones en materia de educación sobre seguridad alimentaria y ha desarrollado e implementado un programa de formación sobre seguridad alimentaria para toda la industria del champiñón en Pensilvania. Ha participado activamente en el desarrollo e implementación de la iniciativa de Buenas Prácticas Agrícolas del Champiñón y ha consultado con muchas granjas y empresas alimentarias para ayudarles a implementar sus programas de seguridad alimentaria y HACCP. El Dr. Nieto-Montenegro también ha desarrollado programas de formación en seguridad alimentaria a medida para los empleados de los establecimientos de huevos, carne y aves de corral inspeccionados por el USDA y para el Acuerdo de Comercialización de Productos de Hoja Verde de Arizona. Dirige un negocio de consultoría y capacitación en seguridad alimentaria en Estados Unidos y México y ha presentado varios talleres para diferentes industrias y organizaciones en todo Estados Unidos sobre temas relacionados con programas de seguridad alimentaria y para el desarrollo e implementación de programas efectivos de capacitación en seguridad alimentaria, y estrategias de capacitación para empleados.  Haga clic aquí para obtener información sobre nuestra política de cancelación. Se necesita un mínimo de 5 estudiantes para realizar este curso. Read more