Mérieux NutriSciences Online Training Academy

This 16 hour course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. Taught over two days, this essential course covers the basics of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve their food safety system throughout the company’s production operation. Topics include Introduction to HACCP principles, Prerequisite programs, Conducting a hazard analysis, and Identification of critical controls. Upon successful completion of the course and final exam, students will earn a certificate of completion with the HACCP Alliance Gold Seal. Click here to view the course agenda. Note: Students must attend and participate in ALL of the live sessions in order to earn their certificate. Sessions will not be recorded. Requirements: Computer with working camera and microphone  Strong internet connection Click here for information about our cancellation policy. Read more

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.'  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

Este curso acreditado por la Alianza Internacional HACCP adentrara a los estudiantes al Análisis de Peligros y Puntos críticos de Control (HACCP por sus siglas en inglés). Conforme a la FDA (2018), el HACCP es un “sistema de gestión en donde la inocuidad alimentaria se controla a través del análisis y control de peligros biológicos, químicos y físicos, desde la recepción de la materia prima, el proceso de adquisición y manejo, la manufactura, hasta la distribución y consumo del producto terminado”1.  Los estudiantes aprenderán los 7-principios del HACCP y como aplicarlo para desarrollar, implementar, y gestionar planes HACCP. Los participantes obtendrán un certificado sello dorado HACCP, de la Alianza Internacional HACCP, al pasar un examen final de 40-preguntas. El certificado impreso con el sello dorado de la Alianza HACCP le será enviado por correo en un lapso de 7-10 días hábiles. Usted tendrá acceso a este curso por un año contando desde la fecha de compra. Se recomienda realizar la formación sobre HACCP cada 3 años debido a los continuos cambios en los requisitos normativos.  1U.S. Food & Drug Administration. (2018, January 29). Hazard Analysis Critical Control Point (HACCP). Retrieved from https://www.fda.gov/Food/GuidanceRegulation/HACCP Read more

¿Qué es el HACCP? EL HACCP significa Análisis de Peligros y Puntos Críticos de control, es un elemento importante de un sistema de inocuidad alimentaria. Este curso cubre los siete principios del HACCP, como está integrado en un sistema de inocuidad alimentaria, y como se aplica en una industria de alimentos. *Nota: Usted podrá tener acceso a este curso por un periodo de un año a partir de la fecha de compra del mismo. Un certificado será otorgado cuando usted haya completado el curso satisfactoriamente. Read more

What is HACCP? HACCP stands for Hazard Analysis Critical Control Point. This is an important part of a food safety system. This course will cover the seven principles of HACCP, how it fits into a food safety system, and how they can be applied at a facility. *Note: This course will be available to you for 1 year from the date of purchase. A certificate will be issued upon successful completion of the course.​ Read more

What is HACCP? HACCP stands for Hazard Analysis Critical Control Point. This is an important part of a food safety system. This course will cover the seven principles of HACCP, how it fits into a food safety system, and how they can be applied at a facility. *Note: This is a video course, designed for group training.  It is not an interactive course.​ A quiz packet and blank certificate are included with your purchase for documenting employee training and assessment. Read more