Mérieux NutriSciences Online Training Academy

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

***SPECIAL OFFER: USE COUPON CODE THANKFUL25 to receive a 25% discount off your registration fee.*** 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

***SPECIAL OFFER: USE COUPON CODE THANKFUL25 to receive a 25% discount off your registration fee.*** This Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety. With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority. It is recommended that participants have successfully completed a HACCP training course meeting the definition found in the Glossary of the SQF Code, edition 9 before attending this course. A HACCP course is available on this website. Click here for Mérieux NutriScience's online HACCP course. Click here to view the full course agenda for this virtual course. 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 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

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 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. 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

We've bundled our Practical HACCP for Food Processors and Advanced HACCP courses for the special price of $800. Both courses are accredited by the International HACCP Alliance.  Practical HACCP for Food Processors: This International HACCP Alliance accredited course will introduce students to Hazard Analysis Critical Control Point (HACCP). Per the FDA (2018), HACCP is “a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product”1. This course will take students through the 7 principles of HACCP and teach them how to develop, implement, and manage HACCP plans. Upon successful completion of a 40 question final exam, participants will earn a HACCP certificate with the International HACCP Alliance gold seal.  Advanced HACCP: The Mérieux NutriSciences Advanced HACCP course is certified by the International HACCP Alliance and focuses on the analysis of a Hazard Analysis and Critical Control Points Food Safety System at a site.  This course helps students use effective analytical tools to take a deeper dive into their HACCP Food Safety systems to ensure they have the right hazards identified, the right critical control points established and the effective supporting programs with the right controls in place to effectively protect and prevent food safety issues.   Upon successful completion of a 40 question final exam, participants will earn an Advanced HACCP certificate with the International HACCP Alliance gold seal*.  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

This International HACCP Alliance accredited course will introduce students to Hazard Analysis Critical Control Point (HACCP). Per the FDA (2018), HACCP is “a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product”1. This course will take students through the 7 principles of HACCP and teach them how to develop, implement, and manage HACCP plans. Upon successful completion of a 40 question final exam, participants will earn a HACCP certificate with the International HACCP Alliance gold seal.  The hard copy of your certificate with the HACCP Alliance gold seal will be mailed to you within 7-10 business days. This course will be available to you for 1 year from the date of purchase. It is recommended that HACCP training is taken every 3 years due to continuing changes to regulatory requirements.  1U.S. Food & Drug Administration. (2018, January 29).  Hazard Analysis Critical Control Point (HACCP). Retrieved from https://www.fda.gov/Food/GuidanceRegulation/HACCP This course is now available in Spanish.  Read more