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

Ash, along with fat, protein, moisture, 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. Ash analysis is a necessary first step in any mineral content analysis, whether for nutritional minerals or toxic metals. This first course in our Proximate Analysis Testing series is intended to give you a basic understanding of ash analysis and the primary testing methods used to test food for ash 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

En este seminario web gratuito, explorar la importancia de tener un Sistema robusto de Auditoria Interna que dirija su organizacion a mejorar y a aprender acerca de los errores mas comunes que las companias cometen cuando establecen y dirigen su Sistema de Auditoria Interna. LECCIONES PRINCIPALES: Porque debo tener una auditoria interna en mi Organizacion y que debe abarcar o cubrir. Seleccionar y Entrenar el Auditor Interno. Errores que las Companias cometen durante las Auditorias Internas. Como dirigir el Sistema de Auditoria Interna. (Objetivos, evaluaciones, etc). Asesoramiento y descubimientos por parte del experto. Las mejores practicas en como responder a las Auditorias Regulatorias y a las observaciones de parte del auditor externo.  Este seminario web es un recurso gratuito y estará disponible para usted durante 60 días. Read more

This video discusses sources of bacteria in food facilities such as poultry, meat, agricultural products, and people. The importance of preventing the introduction of bacteria after the kill step is also addressed as well as proper traffic routes, frock and glove changes, hand washing, rework, and the importance of separate maintenance tools for finished product areas. Sources of cross contamination Protecting finished product from microbes Proper practices for avoiding cross contamination A quiz packet is included with your purchase for documenting employee training and assessment. Click here to watch a short preview of this video. Also available in Spanish.  Read more