Mérieux NutriSciences Online Training Academy

This 2 day course fulfills the 21 CFR 123 requirements for Seafood HACCP training. This course covers basics of HACCP plan creation and implementation. Topics include introduction to HACCP principles, conducting a hazard analysis, identification of critical control points and monitoring.  Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued upon successful completion of the course. Click here to view the course agenda. Registration fee includes course manuals, certificate fee, and refreshments. Lunch is not included.  For questions about this event, please email margaret.ciaccio@mxns.com. Your 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

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

This 16 hour course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. Taught over two 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 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

In today’s regulatory environment, keeping up with the ever evolving rules, regulations and interpretations of the FDA and USDA regarding food labeling can be daunting, especially if one hasn’t had the fundamentals of food label compliance. This workshop is designed to provide participants with the necessary knowledge and skills to understand the basic requirements of food labeling, which are the foundation that all other advanced topics of labeling are based on. Designed for new regulatory professionals, as a basic refresher course, continuing education for the non-technical and even the food label curious, this 2 day course is exactly as the title indicates, Back to Basics. 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 Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more