Mérieux NutriSciences Online Training Academy North America

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   Click here for information about our cancellation policy. ​A minimum of 5 students is needed to run this course. Read more

The Introduction to Food Microbiology course is designed for food plant employees, supervisors, and individuals with limited microbiology background who are seeking a practical introduction to food microbiology. Taught by experienced industry experts, this course provides an overview of microorganisms relevant to food systems, including how foodborne pathogens contaminate, survive, and grow in foods, as well as practical strategies used to control microbial risks during food production. Participants will also learn about key spoilage microorganisms, factors that influence product spoilage, and general approaches for controlling spoilage and extending shelf life. Click here to view the course agenda. 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. Note: Students must attend and participate in all live sessions in order to qualify to receive their certificate of completion. 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

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