Mérieux NutriSciences Online Training Academy North America

Prepare your team for a confident and successful transition to SQF Edition 10 with this interactive, 4-hour instructor-led workshop. As audits under the new edition are anticipated to begin as early as 2027, sites need to start planning now — not later — to understand what’s changed and how to implement those changes effectively. Designed specifically for SQF Practitioners, quality assurance professionals, and certified site teams, this course goes beyond high-level updates to actively build your ability to interpret the revised Code and apply it to your system. Participants will walk through Edition 10 structural changes, learn where and how new requirements are located in the digitized Code, and gain hands-on experience evaluating their own programs. Guided activities help you identify gaps, prioritize changes, and develop a realistic transition plan tailored to your site. Key focus areas include: Navigating the digitized SQF Code with purpose Understanding major updates such as Change Management and Food Safety Culture Assessment Plans Evaluating risks and scoring implications under Edition 10 Translating Code requirements into practical implementation steps Building a 30-day action plan to support early and effective readiness This course is highly interactive — combining virtual discussions, live Code navigation, scenario exercises, and action planning — so you leave not just informed, but ready to lead your organization through the transition with confidence. Whether your audit is scheduled before or after the Edition 10 enforcement date, early preparation helps ensure smoother implementation and stronger system performance when the new Code takes effect. 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

Shelf life is the time, under specified storage conditions, during which a food product maintains acceptable quality as defined by specific criteria for critical product attributes.  Being able to determine shelf life accurately is key information for manufacturers and product developers.  Assigning a shelf life that is artificially long risks exposing consumers to undesirable product, with potentially catastrophic damage to brand and product image at minimum.  This short course will give students a basic understanding of shelf life and how a shelf life study is designed.  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

We've updated our popular Smart Sanitation video! In this newly refreshed training video, we review why sanitation is very important for consumer health and shelf life of food products. Factors considered include equipment, employees, packaging materials, excess water, floor mats, buttons/switches, rodents, and pests. Problem areas to focus on include growth niches in seams, floor cracks and drains, ledges, equipment, and absorbent materials; and a sanitation schedule is necessary. The eight steps for proper cleaning and sanitation are taught in this video. Proper cleaning and sanitation are necessary for consumer health, product shelf life and brand confidence. Eight steps for cleaning and sanitation include removal of waste materials, pre-rinse step, cleaning and scrubbing, rinse off detergent, visually inspect for soil, wash and rinse floors, sanitize floors then equipment, remove excess water. This video is ideal for training new employees and as a yearly refresher training for all employees. What's included in your purchase: Smart Sanitation streaming video (English and Spanish) Facilitator guide and student quiz (English and Spanish) Blank certificate to document training Special Promotional Price: $199 (For a limited time) Regular Price: $249 Read more

The global nature of our food supply, specifically raw materials and ingredients, necessitates an effective supply-chain management program. Managing your supply chain is a key factor in ensuring that safe, high quality food is being produced and distributed to the consumer. Efforts to focus on food safety in the last decade have left the quality of raw materials and ingredients unaddressed. This short course will examine why having a rigorous supply chain management system that focuses on both safety and quality is essential.  Who Should Take This Course: Food Safety Managers Quality Assurance Staff  Purchasing Managers R&D Personnel   This course will be available to you for 1 year from the date of purchase. A completion certificate will be issued upon successful completion of the course.​ Read more

If you measure something multiple times often you may get different numbers. This is a simple definition of   variability. Variability is also called Uncertainty of Measurement (UM) in ISO references. It is often called ‘lab error’.   This short course is intended to give you a basic understanding of measurement uncertainty in laboratory testing. 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