Mérieux NutriSciences Online Training Academy North America

***Early bird pricing: $499 if registering before July 1st (regular price $599) *** This 2 day course fulfills the 21 CFR 123 requirements for Seafood HACCP training. This course covers basics of HACCP plan creation and implementation. Topics include introduction to HACCP principles, conducting a hazard analysis, identification of critical control points and monitoring.  Seafood HACCP Alliance/Association of Food and Drug Officials (AFDO) Certificate issued upon successful completion of the course. 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 Hard copy of the Fish and Fishery Products Hazards and Controls Guidance (FDA Hazards Guide) (4th Edition) (purchase separately here). All students must have this book in order to participate in this class. Your 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

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 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

When: June 26, 2026 11am - 12pm Central (12pm - 1pm Eastern) In an era of globalized food supply chains, the boundaries of food safety often blur. While Canada and the United States share closely integrated markets, their regulatory frameworks and investigative approaches to foodborne illnesses retain distinct characteristics. This webinar provides an in-depth exploration of how public health agencies on both sides of the border detect, investigate, and communicate during foodborne outbreak events. Join us for a 1 hour lunch and learn webinar that looks at the collaborative efforts that keep our cross-border food systems safe. This session is designed for public health professionals, food safety regulators, and industry stakeholders looking to understand the mechanics of international outbreak response. Key Discussion Topics Navigating the Regulatory Landscape: A comparative breakdown of the roles and responsibilities within Canada (CFIA, Health Canada, PHAC) and the United States (FDA, USDA, CDC), highlighting how each nation structures its authority to manage food safety crises. Surveillance and Detection: An examination of how both countries utilize national surveillance platforms and advanced technologies to identify potential outbreaks in real-time. Standardized Investigative Procedures: An analysis of the striking similarities in case interviewing, epidemiological techniques, traceback investigations, and environmental sampling procedures that allow for seamless cooperation. Cross-Border Collaboration in Action: A deep dive into a real-world case study illustrating how Canada and the U.S. synchronize their efforts—leveraging each other’s strengths in lab testing, sampling, and epidemiology to close complex, multi-jurisdictional outbreaks. Risk Communication Strategies: A comparative review of how each jurisdiction manages public alerts, recalls, and health advisories, and how transparency and speed remain the cornerstones of public trust. Instructor Samantha Bolten, PhD., Food Safety Programs & Investigations Manager, Mérieux NutriSciences Expert Partners - North America Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. 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