Mérieux NutriSciences Online Training Academy

While Salmonella is known to be associated with meat based operations, it is also a hazard in dry food facilities as well. It can enter through raw ingredients, ventilation, and pests, and be spread through the plant by shoes, forklift and cart wheels, and contaminated clothing. This video shows how to reduce Salmonella by reducing water in food processing facilities, proper cleaning and drying of equipment, and dry cleaning techniques. Wet and dry food processing facilities are at risk for Salmonella contamination Salmonella can enter through raw ingredients and persist in the environment Proper cleaning and drying of equipment Your purchase includes a blank certificate to document employee training. Also available in Spanish. Read more

The global coronavirus situation is sending shock waves through the country. The uncertainty and sudden disruption has created a need for manufacturers to adapt their business practices and business continuity plans to address increased demand of food in the marketplace.  This webinar discusses best practices on managing the coronavirus situation and how food manufacturers can respond to recent developments.  Dr. Tim Freier, Mérieux NutriSciences' VP of Scientific Affairs and Microbiology, and Dr. Tracie Sheehan, Mérieux NutriSciences, VP of Technical Services, discuss:  The science behind the virus and what researchers know today about its behaviors Guidance from regulatory officials (FDA, CDC, USDA, and CFIA)  Best practices for food manufacturers including monitoring activities, cleaning and sanitation protocols, employee hygiene, visitor policies, and business continuity. Mérieux NutriSciences response to the crisis     Note: This webinar was recorded on March 26, 2020. This FREE resource is available for 60 days per user.  Read more

Understanding the microbial condition of your plant is key to the overall success of your food safety system. In this two day course, participants will learn the differences between routine monitoring and investigations and how to establish the right culture for a sound environmental monitoring program. Click here to view the full course agenda. Times listed are Central Time. Note: Students must attend and participate in all live sessions in order to earn a 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. Click here for information about our cancellation policy. ​A minimum of 5 students is needed to run this course. Read more

This 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 2 1/2 day course designed by the Food Safety Preventative Controls Alliance (FSPCA) is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI. Click here to view the full course agenda. Times listed are Central Time. Available dates: June 5-7, 2024 (Chicago, IL) September 25-27, 2024 (Virtual) December 4-6, 2024 (Virtual) Note: Students must attend and participate in all live sessions in order to qualify to receive their PCQI certificates. 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

Have you heard of environmental footprinting or life cycle assessment (LCA), and do you want to explore its purpose and methods? Do you wish to future-proof your business by adopting life cycle thinking? Is your organization committed to sustainability, but you're unsure where to start and how to integrate it within your organization? The Mérieux NutriSciences | Blonk Team will provide you with the knowledge and tools to unlock the potential of environmental footprinting and LCA in agri-food production in North America. LCA is an internationally recognized methodology to quantify the environmental impacts of products and services throughout their life cycle. You can use LCA to investigate the environmental performance of products across a range of environmental indicators, such as climate change, land use, and water consumption. The insights will help you to identify hotspots, set up reduction strategies, and drive towards a more sustainable future. Throughout the course, you will learn more about the concepts of LCA, corporate footprinting, ecolabeling; international and US market developments, standards and policies for footprinting and LCA in particular; and technical aspects of footprinting. Moreover, in our specialist sessions, you will deep dive into crop cultivation, animal farming systems, and food databases, including how to define healthy and sustainable foods and diets. After the course, you will have a good understanding of the environmental footprinting context and methodology, and strengthened skills in life cycle thinking and action to further develop your business goals and drive towards a more sustainable future. Course Details Minimum time commitment: 8 hours (2 core) Maximum time commitment: 20 hours (2 core & 3 specialist sessions) This course is made up of two core sessions + optional specialist sessions (additional purchase). See full schedule below: Day 1: Core Session: Introduction to Footprinting (All Attendees) Day 2: Core Session: How to Conduct LCA (All Attendees) Day 3: Specialist Session A: Crop Cultivation   Day 4: Specialist Session B: Farm to Fork  Day 5: Specialist Session C: Animal Farming Click here to view the course agenda. Registration & Purchase To purchase only the Core sessions add this course to your shopping cart. The cost of this course is $1000.  If you'd like to attend 1 or more of the specialist sessions click the appropriate links below to make your purchase.  Core + 1 Specialist Session $1500 Core + 2 Specialist Sessions $2000 Core + 3 Specialist Sessions $2500 Discounts available for registering multiple employees and nonprofit organizations. Contact us for more information. Who Should Take This Course Sustainability leads, R&D managers, quality managers, marketing, management at multinational and bigger SME companies of industry, food service, retail Sustainability officers at sector organizations Senior advisors, researchers from civil society organizations and related government agencies Doctoral researchers, project managers at universities Instructors Click here to learn more about the team of experts from Mérieux NutriSciences | Blonk teaching this course. Computer Requirements Computer with working camera and microphone  Strong internet connection Click here for information about our cancellation policy. A minimum of 10 students is needed to run this course. Registration Deadline: November 29, 2024 About Blonk, A Mérieux NutriSciences Company Blonk is a leading international expert in food system sustainability, inspiring and enabling the agri-food sector to give shape to sustainability. Blonk's purpose is to create a sustainable and healthy planet for current and future generations. We support organizations understand their environmental impact in the agri-food value chain by offering advice and developing tailored data and software solutions based on the latest scientific developments and data.  Read more

Have you heard of environmental footprinting or life cycle assessment (LCA), and do you want to explore its purpose and methods? Do you wish to future-proof your business by adopting life cycle thinking? Is your organization committed to sustainability, but you're unsure where to start and how to integrate it within your organization? The Mérieux NutriSciences | Blonk Team will provide you with the knowledge and tools to unlock the potential of environmental footprinting and LCA in agri-food production in North America. LCA is an internationally recognized methodology to quantify the environmental impacts of products and services throughout their life cycle. You can use LCA to investigate the environmental performance of products across a range of environmental indicators, such as climate change, land use, and water consumption. The insights will help you to identify hotspots, set up reduction strategies, and drive towards a more sustainable future. Throughout the course, you will learn more about the concepts of LCA, corporate footprinting, ecolabeling; international and US market developments, standards and policies for footprinting and LCA in particular; and technical aspects of footprinting. Moreover, in our specialist sessions, you will deep dive into crop cultivation, animal farming systems, and food databases, including how to define healthy and sustainable foods and diets. After the course, you will have a good understanding of the environmental footprinting context and methodology, and strengthened skills in life cycle thinking and action to further develop your business goals and drive towards a more sustainable future. Course Details Minimum time commitment: 8 hours (2 core) Maximum time commitment: 20 hours (2 core & 3 specialist sessions) This course is made up of two core sessions + optional specialist sessions (additional purchase). See full schedule below: Day 1: Core Session: Introduction to Footprinting (All Attendees) Day 2: Core Session: How to Conduct LCA (All Attendees) Day 3: Specialist Session A: Crop Cultivation   Day 4: Specialist Session B: Farm to Fork  Day 5: Specialist Session C: Animal Farming Click here to view the course agenda. Registration & Purchase To purchase only the Core sessions +1 Specialist Session add this course to your shopping cart. The cost of this course is $1500.  If you'd like to attend 1 or more of the specialist sessions click the appropriate links below to make your purchase.  Core Sessions Only $1000 Core + 2 Specialist Sessions $2000 Core + 3 Specialist Sessions $2500 Discounts available for registering multiple employees and nonprofit organizations. Contact us for more information. Who Should Take This Course Sustainability leads, R&D managers, quality managers, marketing, management at multinational and bigger SME companies of industry, food service, retail Sustainability officers at sector organizations Senior advisors, researchers from civil society organizations and related government agencies Doctoral researchers, project managers at universities Instructors Click here to learn more about the team of experts from Mérieux NutriSciences | Blonk teaching this course. Computer Requirements Computer with working camera and microphone  Strong internet connection Click here for information about our cancellation policy. A minimum of 10 students is needed to run this course. Registration Deadline: November 29, 2024 About Blonk, A Mérieux NutriSciences Company Blonk is a leading international expert in food system sustainability, inspiring and enabling the agri-food sector to give shape to sustainability. Blonk's purpose is to create a sustainable and healthy planet for current and future generations. We support organizations understand their environmental impact in the agri-food value chain by offering advice and developing tailored data and software solutions based on the latest scientific developments and data.  Read more