Mérieux NutriSciences Online Training Academy

Nutrition facts labels (NFL) are based on several defined regulations. This can be puzzling at first. This webinar teaches participants the mandatory basic requirements of nutritional food labeling for FDA regulated products sold in the United States. Who should take this course? Research/Product development, Quality assurance, laboratory, manufacturing, and beginner regulatory professionals who want to understand the basics of nutrition facts labeling regulatory requirements for food products sold in the United States 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

If you’ve ever been curious about the nutritional composition of the food you’re eating, you are no doubt familiar with the Nutritional Facts Panel. The Nutrition Facts Panel, specified under the Nutrition Labeling Education Act (NLEA) of 1990, has been a standard feature of nearly every food item since 1993. However, you may not have given a lot of thought as to why it has such a specific format, how to interpret all of the information it presents, or what food manufacturers must do to comply with the regulations. This short course is intended to give you a basic understanding of the Nutrition Labeling Education Act (NLEA). At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. There will also be an option to download a PDF copy of the lesson content to keep and use as a reference.  This course will be available to you for 1 year from the date of purchase. Read more

This newly updated 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 22 hour (3 day) course designed by the Food Safety Preventive Controls Alliance (FSPCA) is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI. Note: Students must attend and participate in all live sessions in order to qualify to receive their PCQI 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. 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

We've bundled our Practical HACCP for Food Processors and Advanced HACCP courses for the special price of $800. Both courses are accredited by the International HACCP Alliance.  Practical HACCP for Food Processors: This International HACCP Alliance accredited course will introduce students to Hazard Analysis Critical Control Point (HACCP). Per the FDA (2018), HACCP is “a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product”1. This course will take students through the 7 principles of HACCP and teach them how to develop, implement, and manage HACCP plans. Upon successful completion of a 40 question final exam, participants will earn a HACCP certificate with the International HACCP Alliance gold seal.  Advanced HACCP: The Mérieux NutriSciences Advanced HACCP course is certified by the International HACCP Alliance and focuses on the analysis of a Hazard Analysis and Critical Control Points Food Safety System at a site.  This course helps students use effective analytical tools to take a deeper dive into their HACCP Food Safety systems to ensure they have the right hazards identified, the right critical control points established and the effective supporting programs with the right controls in place to effectively protect and prevent food safety issues.   Upon successful completion of a 40 question final exam, participants will earn an Advanced HACCP certificate with the International HACCP Alliance gold seal*.  1U.S. Food & Drug Administration. (2018, January 29).  Hazard Analysis Critical Control Point (HACCP). Retrieved from https://www.fda.gov/Food/GuidanceRegulation/HACCP Read more

This International HACCP Alliance accredited course will introduce students to Hazard Analysis Critical Control Point (HACCP). Per the FDA (2018), HACCP is “a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product”1. This course will take students through the 7 principles of HACCP and teach them how to develop, implement, and manage HACCP plans. Upon successful completion of a 40 question final exam, participants will earn a HACCP certificate with the International HACCP Alliance gold seal.  The hard copy of your certificate with the HACCP Alliance gold seal will be mailed to you within 7-10 business days. This course will be available to you for 1 year from the date of purchase. It is recommended that HACCP training is taken every 3 years due to continuing changes to regulatory requirements.  1U.S. Food & Drug Administration. (2018, January 29).  Hazard Analysis Critical Control Point (HACCP). Retrieved from https://www.fda.gov/Food/GuidanceRegulation/HACCP This course is now available in Spanish.  Read more

Our popular Employee Hygiene Practices available in Spanish. This very detailed video discusses proper employee hygiene practices and what to do if employees are ill. Personal hygiene habits, correct hand washing procedures, jewelry, and proper use of hair and beard nets are addressed. Good Manufacturing Practices (GMPs) and prevention of product contamination are also discussed. Personal hygiene and proper frock and glove usage Good Manufacturing Practices (GMPs) Prevention of product contamination Your purchase includes a facilitator's manual, a quiz packet, and certificates for documenting employee training and assessment. Este video muy detallado discute las prácticas adecuadas de higiene de los empleados y qué hacer si los empleados están enfermos. Se abordan los hábitos de higiene personal, los procedimientos correctos para lavarse las manos, las joyas y el uso adecuado de las redes para el cabello y la barba. También se discuten las buenas prácticas de fabricación (BPM) y la prevención de la contaminación del producto. Higiene personal y uso adecuado de uniforme y guantes Buenas prácticas de fabricación (GMP) Prevención de la contaminación del producto. Su compra incluye un manual del facilitador, un paquete de cuestionarios y certificados para documentar la capacitación y evaluación de los empleados. Disponible en ingles. Read more