Mérieux NutriSciences Online Training Academy

What is HACCP? HACCP stands for Hazard Analysis Critical Control Point. This is an important part of a food safety system. This course will cover the seven principles of HACCP, how it fits into a food safety system, and how they can be applied at a facility. *Note: This is a video course, designed for group training.  It is not an interactive course.​ A quiz packet and blank certificate are included with your purchase for documenting employee training and assessment. Read more

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

In this first short course of our Labeling 101 series, students will learn about the up-to-date basic U.S. FDA labeling requirements for retail packs, food service items, shipping cases, and inner packs.  Who should take this course? Research/Product development, Quality assurance, laboratory, manufacturing, and beginner regulatory professionals who want to understand the basics of labeling regulatory requirements for food products sold in the United States that are regulated by the FDA. *Note: This course will be available to you for 1 year from the date of purchase. A certificate will be issued upon successful completion of the course.​ Read more

Listeria monocytogenes is one of the most most common microbiological hazards to the food industry. This microorganism may be introduced into a product or a food from the plant environment, ingredients, or as a result of poor practices during food processing.  This eLearning course focuses on the control of this organism in the processing environment since that’s the most common cause of contamination. At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. This course will be available to you for 1 year from the date of purchase. Read more