Mérieux NutriSciences Online Training Academy North America

This essential course provides instruction on how to log samples into the MyMXNS portal. In under one hour, participants will learn how to enter samples using both the New Web Order and Quickload submission types. Upon completion, users will be able to: - Log into the MyMXNS Online Submission Portal to submit samples. - Print packing lists related to online orders. This is a free course and will be available to you for 30 days. Read more

This video addresses GMP Basics from a maintenance worker’s viewpoint, and also includes proper hygiene, frock, and hair net usage. The information is very detailed and shows real world examples of cross contamination and proper equipment repair. It also focuses on the importance of promoting food safety culture from within the maintenance department. Examples of cross contamination within the maintenance department Proper procedures for traffic and equipment repair Promoting food safety culture within maintenance department A blank certificate is included with your purchase for documenting employee training and assessment. Also available in English.  Este video aborda los conceptos básicos de GMP desde el punto de vista de un trabajador de mantenimiento, y también incluye el uso adecuado de higiene, vestido y red para el cabello. La información es muy detallada y muestra ejemplos del mundo real de contaminación cruzada y reparación adecuada de equipos. También se centra en la importancia de promover la cultura de seguridad alimentaria desde el departamento de mantenimiento. Ejemplos de contaminación cruzada dentro del departamento de mantenimiento. Procedimientos adecuados para el tráfico y reparación de equipos. Promover la cultura de inocuidad alimentaria dentro del departamento de mantenimiento. Se incluye un certificado en blanco con su compra para documentar la capacitación y evaluación de los empleados. También disponible en inglés. Read more

This course provides a focused breakdown of the key revisions introduced in FSSC 22000 Version 7, helping certified food manufacturing and packaging operations transition smoothly before the new audit standard takes effect. Participants will explore structural updates across the scheme documents, revised Prerequisite Programs (PRPs), alignment with global standards, and enhanced FSSC Additional Requirements. Target Audience: This course is specifically tailored for facilities in Food Manufacturing (Scope C) and Food Packaging (Scope I) that are already FSSC 22000 certified and need to understand, prepare for, and implement the updates in Version 7. Note: Students must attend and participate in the entirety of the live session in order to earn their certificate. Session will not be recorded. Requirements: Computer with 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

This Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety. With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority. It is recommended that participants have successfully completed a HACCP training course meeting the definition found in the Glossary of the SQF Code. A HACCP course is available on this website. Click here for Mérieux NutriSciences' online HACCP course. 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 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

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

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