Mérieux NutriSciences Online Training Academy North America

This 1 day course follows the FSPCA standardized curriculum recognized by FDA to determine food defense vulnerabilities in food manufacturing. This course is one way to meet the requirements for conducting a vulnerability assessment by a 'food defense qualified individual). Under 21 CFR 121 Mitigation Strategies to Protect Food Against Intentional Adulteration certain activities - including completing a vulnerability assessment- must be completed by a 'food defense qualified individual.'  This is a live event. 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 Instructor Amanda Lockwood, Technical Manager, Mérieux NutriSciences Amanda has worked in multiple food sectors in quality and food safety  management. She has experience in creating, implementing and  managing programs that fulfill FSMA, PMO and Seafood HACCP  requirements. She has worked with companies to implement GFSI  requirements. Click here for information about our cancellation policy. ​A minimum of 5 students is needed to run this course. Read more

This course, developed by FSPCA, will give you the knowledge you need to develop and implement food traceability practices that align with FSMA 204 - Final Rule on Requirements for Additional Traceability Records for Certain Foods. The Food Traceability Rule establishes additional recordkeeping requirements for persons who manufacture, process, pack, or hold foods included on the Food Traceability List (FTL). Industry compliance with the requirements in the FTR will allow for faster identification and rapid removal of potentially contaminated food from the market, resulting in fewer foodborne illnesses and/or deaths. This is a live event. Note: Students must attend and participate in all live sessions in order to qualify to receive their certificate of completion. Click here to view the course agenda. Times are approximate. Requirements: Computer with working camera and microphone  Strong internet connection Instructor Amanda Lockwood, Technical Manager, Mérieux NutriSciences Amanda has worked in multiple food sectors in quality and food safety  management. She has experience in creating, implementing and  managing programs that fulfill FSMA, PMO and Seafood HACCP  requirements. She has worked with companies to implement GFSI  requirements. 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