Mérieux NutriSciences Online Training Academy

In this introductory course, students will learn the basics of internal auditing including: The purpose of an internal audit program How to prepare for an internal audit How to conduct an internal audit What tools are needed to conduct an internal audit Who should be on your internal audit team The skills needed to be a good internal auditor Scheduling best practices How to document and report audit findings Students will also learn about the different types of possible audit, including an overview of second and third party audits, certification, and GFSI requirements. Who should take this course: QA managers and supervisors Department managers Plant managers This course will be available to you for 1 year from the date of purchase Read more

What is the Food Safety Modernization Act? The Food Safety Modernization Act (FSMA) is a major step forward in the fight against foodborne illness. In this introductory short course, we demystify FMSA by explaining its purpose and the rules that make up the regulation, focusing in particular on the Preventive Control Rule that affects all facilities produced food products regulated under the FDA. This course will be available to you for 1 year from the date of purchase. Read more

This course has been designed to provide an introduction to both the Safe Foods for Canadians Regulations (SFCR) and the U.S. Food Safety Modernization Act (FSMA). It is a top line overview designed to act as a basic and practical guide as you navigate both regulations and as a spring board for further learning. The information that follows give clarity on: why the two pieces of regulation were introduced the similarities and differences between both sets of regulations how these regulations impact manufacturing, importing, and exporting businesses Who should take this course: Companies who import/export goods between Canada and the United States This course will be available to you for one year from date of purchase. 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: 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 working camera and microphone  Strong internet connection 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

Understanding the microbial condition of your plant is key to the overall success of your food safety system. In this two day course, participants will learn the differences between routine monitoring and investigations and how to establish the right culture for a sound environmental monitoring program. 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 earn a certificate of completion. Requirements: Computer with working camera and microphone  Strong internet connection Instructors Jeff Lucas, Sr. Director of Expert 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

Merieux NutriSciences para presentar este curso sobre Individuos Cualificados en Controles Preventivos (PCQI en inglés)con los requisitos de la FDA para la capacitación de la ley FSMA. Este curso prepará a los participantes para convertirse en individuos calificados en controles preventivos (PCQI, por sus siglas en inglés) de acuerdo con los requisitos de la FDA para la capacitación de la ley FSMA. Se capacitará a los asistentes sobre cómo desarrollar, implementar y gestionar su propio plan de inocuidad de los alimentos en cumplimiento con la Norma de controles preventivos para alimentos para consumo humano de FSMA. Este curso de 2.5 días está diseñado por la Alianza de Controles Preventivos para la Inocuidad Alimentaria(FSPCA, por sus siglas en inglés) y es el curso reconocido por la FDA para la capacitación de profesionales de la industria de alimentos y bebidas que buscan convertirse en PCQI. Haga clic aquí para ver el programa completo del curso. Todos los horarios son centrales. Límite de inscripción: 9 de julio 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