Mérieux NutriSciences Online Training Academy

Mérieux NutriSciences introduces computer-based self-directed eLearning training on an easy-to-use platform. Scroll down to view our catalog of online training.

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Upcoming Sessions

  • Basic Seafood HACCP -Portland, OR Day 1


    Starting:
    10/04/2022 @ 08:00 AM (GMT-07:00) Pacific Time (US & Canada)
    Ending:
    10/04/2022 @ 05:30 PM (GMT-07:00) Pacific Time (US & Canada)
  • Basic Seafood HACCP -Portland, OR Day 2


    Starting:
    10/05/2022 @ 08:00 AM (GMT-07:00) Pacific Time (US & Canada)
    Ending:
    10/05/2022 @ 05:30 PM (GMT-07:00) Pacific Time (US & Canada)
See All Upcoming Sessions

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

L'échantillonnage des aliments pour les analyses chimiques est fait pour vous permettre de caractériser et de prendre des décisions concernant une population échantillonnée. Vos objectifs d'échantillonnage pourraient inclure: Accepter / refuser une expédition de produit en fonction de la conformité aux spécifications Déterminer l'analyse des composants nutritionnels pour l'étiquetage Collecter des données de contrôle statistique des procédés de production  Pour tester les contaminants tels que les pesticides, les adultérants, les mycotoxines Ce court cours examinera les considérations lors de la création d'un plan d'échantillonnage, l'échantillonnage probabiliste et non probabiliste, et les meilleures pratiques pour l’entreposage et le transport des échantillons. À la fin de ce cours, vous obtiendrez un certificat d'achèvement que vous pourrez télécharger et conserver pour vos dossiers. Il y aura également une option pour télécharger une copie PDF du contenu de la leçon à conserver et à utiliser comme référence. Ce cours sera à votre disposition pendant 1 an à compter de la date d'achat.   Read More

Blue Paper Food Safety Trends, Key Issues & Perspectives Blue Paper provides key food safety data for the most relevant food categories and contaminants, including emerging risks, to help stakeholders, decision-makers, and their teams to: have a better understanding of food-related health issues enhance the vision of current and future food safety challenges take decisions on the daily work for risk assessment & risk management What is the Blue Paper? The Blue Paper is an initiative launched by Mérieux NutriSciences in 2016 with a simple goal to provide European food safety trends, key issues, and perspectives to food companies. It has become a reference document to-go-to to facilitate decisions you have to make. An expert report to monitor emerged & emerging risks and reinforce your food safety risk assessment process, taking into account new sustainability challenges More than 130 pages, 6 chapters, and 38 topics on contaminants & food matrices, presented in an easy way to understand way (infographics and mappings) Comprehensive analysis of food safety alerts, expected regulations, recent events & official reports, and consumer perspectives A collaborative work addressing reference institutions Always evolving, the Blue Paper is the document to go to when you have a question regarding your market(s). The Blue Paper is a yearly document evolving over time thanks to: Mérieux NutriSciences’ experts highly involved in local and international organizations the feedback of our customers. Additional Information Blue Paper will be available to download for 1 year from date of purchase.  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. Also available in English.  Este video analiza las fuentes de bacterias en las instalaciones alimentarias, como aves de corral, carne, productos agrícolas y personas. También se aborda la importancia de prevenir la introducción de bacterias después del paso de matar, así como las rutas de tráfico adecuadas, los cambios de guantes y guantes, el lavado de manos, el reprocesamiento y la importancia de herramientas de mantenimiento separadas para las áreas de productos terminados. Fuentes de contaminación cruzada. Proteger el producto terminado de los microbios. Prácticas adecuadas para evitar la contaminación cruzada. Se incluye un paquete de cuestionarios con su compra para documentar la capacitación y evaluación de los empleados. También disponible en inglés. Read More

Las buenas prácticas de manufactura (BPM, en inglés Good Manufacturing Practices, GMP) son elementos fundamentales en todas las instalaciones dentro de la cadena de suministro de alimentos. Los GMP (BPM) ayudan a garantizar que los alimentos se elaboren, empaquen y se distribuyan de manera segura e higiénica. Recuerde, usted es un elemento clave para mantener el suministro de alimentos seguro. El propósito de este curso es proporcionarle información, conocimientos relevantes y ejemplos del mundo real para ayudarlo a comprender los GMP (BPM) y por qué son tan importantes. Si este es su primer trabajo en la industria alimentaria o usted es un profesional de la industria, el tener un conocimiento sólido de las buenas prácticas de manufactura lo ayudara a alcanzar al siguiente nivel en su trabajo. Quién debe tomar este curso: Trabajadores de línea Supervisores Gerentes Este curso estará disponible para usted durante 1 año a partir de la fecha de compra. Se emitirá un certificado de finalización al completar con éxito el curso. Este curso está destinado a ser un entrenamiento anual. Los certificados caducan 1 año después de la fecha de finalización. Good Manufacturing Practices (GMP) is a fundamental for all facilities within the food supply chain. GMPs help to ensure that safe food is processed, manufactured, packaged, and shipped in a safe, hygienic way. You are a key factor in keeping the food supply safe from hazards. The purpose of this course is to provide you with background information, relevant knowledge, and real-world examples to help you understand GMPs and why they are so important. Whether this is your first job in the food industry or you're an industry pro, having a strong knowledge of Good Manufacturing Practices can raise your professional game to the next level.  Who should take this course: Line Workers Supervisors Managers 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. This course is meant to be a yearly training. Certificates expire 1 year from completion date. Read More

Food contamination is the presence of any unwanted substance.  Contaminants can range in severity: everything from an unpleasing hair to life threatening food allergens. This short course is intended to give you a basic understanding of food contaminants and contaminant 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

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