Mérieux NutriSciences Online Training Academy

AllerTrain® Lite, un curso acreditado por ANAB de primera categoría, brinda capacitación esencial sobre alergias alimentarias y sin gluten para todos. Esta versión simplificada del curso para gerentes de AllerTrain ayuda a los empleados del servicio de alimentos a gestionar las solicitudes de productos sin gluten y evitar incidentes de alergias. Destacados: Acreditado por ANAB. Curso de 45 minutos. Examen final de 12 preguntas. Certificado válido por 3 años. Aprobado por la Federación Culinaria Estadounidense (ACF) para 1 hora de educación continua para la solicitud inicial o de recertificación para la certificación ACF. Este curso también está disponible en inglés. Este curso estará a su disposición durante 1 año a partir de la fecha de compra. Nota: Los estudiantes tienen 2 oportunidades para aprobar el examen. Después de 2 intentos fallidos de examen se le pedirá que vuelva a comprar el curso. Privacidad y seguridad: MenuTrinfo® considera que toda la información que usted divulga o la información que se recopila automáticamente es confidencial. No divulgaremos, daremos, venderemos ni transferiremos ninguna información personal sobre nuestros alumnos a menos que sea requerido: Por ley por razones de aplicación de la ley Otros usos posibles de su información: para responderle, en cuyo caso es posible que varias personas necesiten ver la información proporcionada para poder brindarle una respuesta. Se mantiene la información mínima absoluta para rastrear la finalización y emitir certificados. La única vez que se utiliza esta información después de que se emiten los certificados sería para: Validar / verificar el estado del certificado, Volver a imprimir un certificado perdido. Si se solicita, el nombre y apellido del alumno se pueden usar para compartir el estado de su certificado con un empleador u otro interesado.  Read more

AllerTrain® U is an ANAB-accredited  manager level gluten-free and food allergy training course designed for those who serve food in a college or university setting. This course provides guidance for dieticians, chefs, catering and food service managers to safely serve students who suffer from food allergies or celiac disease.  Highlights: ANAB-accredited ANAB-accredited  90 minute course 30 question final exam Certificate valid for 3 years Approved by the American Culinary Federation (ACF) for 3 continuing education hours toward the initial or recertification application for ACF certification.  This course will be available to you for 1 year from the date of purchase. Note: Students have 2 chances to pass the exam. After 2 failed exam attempts you will be required to repurchase the course. Privacy and Security: MenuTrinfo® considers all information you disclose or information that is automatically collected to be confidential. We will not disclose, give, sell, or transfer any personal information about our learners unless it is required: By law for law enforcement reasons. Other possible uses of your information: To respond to you, in which case various people may need to see the information provided in order to provide a response to you. The absolute minimal information to track completion and issue certificates is kept. The only time this information is used after certificates are issued would be in order to: Validate/verify certificate status, Re-print a lost certificate. If requested, the learner’s first and last name may be used to share their certificate status with an employer or other stakeholder Read more

Welcome to the ubiquitous world of microorganisms! This video describes the four main types: bacteria, fungi (yeast and mold), viruses, and parasites. Both the good and the bad aspects are discussed, including organisms used for food production and food borne pathogens. Four main types or microorganisms: bacteria, fungi, viruses, and parasites There are good and bad attributes that vary depending on the organism Food infection vs. food intoxication Your purchase includes blank certificate to document training. Note: Your purchase includes both English and Spanish videos. Read more

This newly updated course will train participants to become a Preventive Controls Qualified Individual (PCQI) in accordance with FDA requirements for FSMA training. Attendees will be taught how to develop, implement, and manage their facility’s Food Safety Plan in compliance with FSMA’s Preventive Control for Human Food Rule. This 22 hour (3 day) course designed by the Food Safety Preventive Controls Alliance (FSPCA) is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI. Note: Students must attend and participate in all live sessions in order to qualify to receive their PCQI certificate of completion. Requirements: Computer with working camera and microphone  Strong internet connection Instructors Tedd Wittenbrink, Technical Director, Mérieux NutriSciences Tedd has more than 30 years of management experience in the food industry. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager. 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

Understanding the microbial condition of your plant is key to the overall success of your food safety system. In this two day course, participants will learn the differences between routine monitoring and investigations and how to establish the right culture for a sound environmental monitoring program. Click here to view the full course agenda. Times listed are Central Time. Note: Students must attend and participate in all live sessions in order to earn a 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

The Foreign Supplier Verification Programs workshop provides the credentials to meet FDA requirements for the development and implementation of a Foreign Supplier Verification Program (FSVP). The 2-day course provides the training necessary for the development of a foreign supplier verification program as required by FDA as part of the Food Safety Modernization Act. Participants will learn the key elements of a foreign supplier verification program - hazard analysis, supplier evaluation and approval, importer identification and record keeping. The curriculum is designed for importing professionals with responsibility for developing foreign supplier verification programs, implementing or monitoring food safety activities associated with food imports. Upon successful completion of this course, students will earn a Foreign Supplier Verification Program certificate issued by the FSPCA. Click here to view the full course agenda. Times listed are Central Time. Note: Students must attend and participate in all live sessions in order to qualify to receive their FSVP certificates. Requirements: Computer with working camera and microphone  Strong internet connection Instructor Jeff Lucas, Sr. Director of Expert Services, Mérieux NutriSciences Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for more than 10 years and is a graduate of Auburn University and Texas A&M University. Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more