Mérieux NutriSciences Online Training Academy North America

Developed by the Refrigerated Foods Association (RFA), this valuable training program will allow you to introduce your experienced employees to advanced food safety principles and to test their knowledge after training. The 90-minute program is divided into 10 short sessions covering specific topic areas such as HACCP, Microorganisms in the Plant, Allergen Control, Traceability and more. Each chapter has its own introduction, conclusion and set of multiple choice and true/false review questions, which are included in the accompanying training manual. Both English and Spanish versions of the video are included. Looking to purchase this title on DVD? Contact us to purchase. Read more

Developed by the Refrigerated Foods Association (RFA) and co-sponsored by Silliker, Inc., this engaging DVD motivates employees to take an active role in the challenging – but winnable – battle of preventing food borne illness. The 20-minute program is divided into seven short sessions on HACCP, personal hygiene, microorganisms, cleaning/maintenance, allergen control, and food defense. Both English and Spanish versions of the video are included. Note: This video is meant to be used for group training and can be relaunched as needed. Looking to purchase a dvd copy of this title? Contact us to purchase. Read more

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. A HACCP course is available on this website. Click here for Mérieux NutriSciences' online HACCP 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 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.'  This is a live event. 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

This course, developed by FSPCA, will give you the knowledge you need to develop and implement food traceability practices that align with FSMA 204 - Final Rule on Requirements for Additional Traceability Records for Certain Foods. The Food Traceability Rule establishes additional recordkeeping requirements for persons who manufacture, process, pack, or hold foods included on the Food Traceability List (FTL). Industry compliance with the requirements in the FTR will allow for faster identification and rapid removal of potentially contaminated food from the market, resulting in fewer foodborne illnesses and/or deaths. This is a live event. Note: Students must attend and participate in all live sessions in order to qualify to receive their certificate of completion. Click here to view the course agenda. Times are approximate. 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