Mérieux NutriSciences Online Training Academy North America

This course will provide students with an introduction into statistical sampling plans and the practical side of implementation for FDA products. Emphasis on the specific pathogens in different products will also be introduced and examined.  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.  The learning modules and all resources will be open to you for 1 year from the date of purchase.   Read more

Moisture, along with fat, protein, ash, and fiber make up what are referred to as the proximate analyses in food chemistry.  Proximate, meaning close or approximate, references the fact that these are tests that don’t assay for a specific molecule, but rather identify a general class of compounds by a particular characteristic.  In the case of moisture, you are quantifying the loss (in weight) upon drying.  While you won’t find moisture analysis listed directly on a Nutritional Label, it is a critical assay for determining both carbohydrates and calories.  This second course in our Proximate Analysis Testing series is intended to give you a basic understanding of moisture analysis and the primary testing methods used to test food for moisture content. 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 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

The Principles of Food Microbiology course is designed for food safety and quality professionals seeking advanced training in food microbiology. Taught by experienced industry experts, instructors will cover classification and detection of foodborne pathogens, spoilage microorganisms, and hygiene indicator organisms, as well as advanced strategies for controlling microbial contamination, survival, and growth in foods. Participants will also learn about key principles of microbiological sampling and testing, interpretation of laboratory data, and concepts related to foodborne outbreak investigations. Finally, the course will introduce practical applications of whole genome sequencing (WGS), metagenomics, and other advanced molecular approaches for managing food safety and quality risks Note: Students must attend and participate in all live sessions in order to qualify to receive their 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

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