Mérieux NutriSciences Online Training Academy

Food fraud impacts countries around the world and is always motivated by economic gain.  In this short course, we’ll be covering various types of food fraud, their impacts to consumers and business, and some steps to mitigate food fraud risks. *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

This Introduction to Food Microbiology course is designed for the food plant employee or supervisor who has no classroom instruction in Food Microbiology or has a very basic knowledge of the subject. The 6 recorded sessions will cover the basics of food microbiology and the recalls/outbreaks associated with the major pathogens as well provide an overview of foodborne disease-causing microorganisms. Students will also learn factors that can be used to control microbial growth and growth of spoilage microorganisms. Finally, an overview of the major foodborne viruses and Covid-19 will be discussed.  *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

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 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

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