Mérieux NutriSciences Online Training Academy

Les Bonnes Pratiques de Fabrication (BPF) sont fondamentales pour tous les établissents de la chaîne d'approvisionnement alimentaire. Les BPF aident à garantir que les aliments sains et sécuritaires sont transformés, fabriqués, emballés et expédiés de manière sûre et hygiénique. Vous êtes un facteur clé pour maintenir l'approvisionnement alimentaire sécuritaire et à l'abri des dangers. Le but de ce cours est de vous fournir des informations générales, des connaissances pertinentes et des exemples concrets pour vous aider à comprendre les BPF et pourquoi elles sont si importantes. Que ce soit votre premier emploi dans l'industrie alimentaire ou que vous soyez un professionnel de l'industrie, avoir une solide connaissance des bonnes pratiques de fabrication peut faire passer vos compétences professionnelles au niveau supérieur. Qui devrait suivre ce cours: Emplloyés Superviseurs Gestionnaires Ce cours sera à votre disposition pendant 1 an à compter de la date d'achat. Un certificat d'achèvement sera délivré à la fin du cours. Ce cours est censé être une formation annuelle. Les certificats expirent 1 an après la date d'achèvement. Read more

Temperature monitoring, proper sanitation, preventative maintenance and repair, quality control, and production workers are all addressed in this video to highlight best process control practices. Areas of focus include receiving, proper raw material storage, following warehouse procedures, covering of mixing vats, and the role of the shipping department. Temperature control and proper raw material storage Prevention of contamination of food product Proper sanitation, quality control, and documentation are also addressed Read more

This curriculum has been specifically curated for professionals working in food product development looking to expand their knowledge. Our carefully selected eLearning courses on food microbiology, labeling, and shelf life studies will provide those working in product development with foundational information upon which they can build and expand their work and careers. The following courses are included in this program:   Introduction to Food Microbiology Introduction to Food Fraud Labeling 101: Basics of U.S. Food Labeling Nutrition Facts Labeling: U.S. Regulated Products Food Additive & Ingredient Statement Regulatory Requirements Food Labeling 101: Net Contents Food Labeling 101: Standard of Identity Shelf Life Studies Upon successful completion of this program, you will receive a certificate designating you as Product Developer Professional. Program Length: 10.5 Hours Who should enroll: Product Developers/Designers Flavorists Sensory Scientists Food Technologists Recommended Prerequisites: HACCP or PCQI Internal Auditing Supply Chain Management You will have 1 year from the date of purchase to complete the program. Read more

Washing your hands is a vital step in preventing foodborne illness. Proper hand washing minimizes the potential for foodborne illnesses caused by microorganisms. By not washing hands, you can inadvertently transfer these disease-causing microorganisms to the foods and surfaces with which you are working. Even healthy workers can transmit these disease-causing microorganisms. This FREE resource is ideal for training new employees and as a refresher for veteran employees on proper handwashing techniques.  Video available in English and Spanish. Read more

How much protein is in the food? That seems to be the question of the decade as many people look to high-protein based diets to help with weight loss.  How do food companies determine how much protein is in their product? Through chemical analytical testing of course! This short course is intended to give you a basic understanding of protein analysis and the primary testing methods used to test food for protein 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

Developed by the Refrigerated Foods Association (RFA), this valuable training program will allow you to introduce your experienced employees to advanced food safety principles and to test their knowledge after training. The 90-minute program is divided into 10 short sessions covering specific topic areas such as HACCP, Microorganisms in the Plant, Allergen Control, Traceability and more. Each chapter has its own introduction, conclusion and set of multiple choice and true/false review questions, which are included in the accompanying training manual. Both English and Spanish versions of the video are included. Looking to purchase this title on DVD? Contact us to purchase. Read more