Mérieux NutriSciences Online Training Academy

Mérieux NutriSciences introduces computer-based self-directed eLearning training on an easy-to-use platform. Scroll down to view our catalog of online training.

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Upcoming Sessions

  • Basic Seafood HACCP -Portland, OR Day 1


    Starting:
    10/04/2022 @ 08:00 AM (GMT-07:00) Pacific Time (US & Canada)
    Ending:
    10/04/2022 @ 05:30 PM (GMT-07:00) Pacific Time (US & Canada)
  • Basic Seafood HACCP -Portland, OR Day 2


    Starting:
    10/05/2022 @ 08:00 AM (GMT-07:00) Pacific Time (US & Canada)
    Ending:
    10/05/2022 @ 05:30 PM (GMT-07:00) Pacific Time (US & Canada)
See All Upcoming Sessions

Per FSMA and USDA requirements, companies within the food industry are required to have a comprehensive and actionable Food Defense plan and Vulnerability Assessment.                          This essential and timely course covers both practical and useful food defense strategies and those measures and methods needed to be ready to deal with an intentional contamination event facing a company.  This course is purposefully designed to assist a company to be compliant with regulatory requirements (FSMA and USDA) and the requirements of the Global Food Safety Initiative (GFSI) audit systems (such as SQF, BRC, IFS and FSSC 22,000). Instructor Jeff Strout MPH, RS/REHS, CQA, HA, CP-FS Mr. Strout has been training and auditing food safety and quality for over 38 years. He has performed over 7,000 food safety and quality audits covering almost all types of food industries beginning with the farm, through manufacturing and distribution all the way to the store or restaurant.  Mr. Strout possesses an extensive background in food safety, food defense, employee problem solving, instructional system development, and distance learning. He assists in the development and presentation of public, private and customized short courses for clients throughout the world. Now available for the introductory price of $299.00 for a limited time. Read More

The Code of Federal Regulation defines the general rule for net content declaration but not identifying metric declaration, tolerance, and method of declaration for other firmly established general consumer usage.  In this course we’ll be covering all you need to know about net content declaration including declaration format, tolerance, exemptions, and declaration for special package types. Who should take this course? Research/Product development, Quality Assurance, and regulatory professionals. *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

Naming a food product may not be as simple as just giving it a fancy descriptor.  The name may be standardized or defined by the FDA. It could be modified or deviate from regulatory standards/ FDA definition by adding or removing certain ingredients.  Learn how to name your product so that it is compliant with regulations and how to avoid misleading terms. Who should take this course? Research/Product development, Quality Assurance, and regulatory professionals. *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

Maintaining effective sanitation programs provide critical and actionable data about your processes. In this short course, learners will be given an in depth look at hygienic considerations in facility and equipment design.  Methods of cleaning as well as the chemistry and function of cleaners and sanitizers will be discussed. Finally, learners will learn microbiological and other sanitation problems that are common in food plant facilities. Who should take this course: Food Safety Managers and Supervisors Food Plant Managers and Supervisors QA Managers and Supervisors Sanitation Managers and Supervisors *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.​ Now available for the special introductory price of $350 for a limited time.  Read More

Good Manufacturing Practices (GMP) is a fundamental for all facilities within the food supply chain. GMPs help to ensure that safe food is processed, manufactured, packaged, and shipped in a safe, hygienic way. You are a key factor in keeping the food supply safe from hazards. The purpose of this course is to provide you with background information, relevant knowledge, and real-world examples to help you understand GMPs and why they are so important. Whether this is your first job in the food industry or you're an industry pro, having a strong knowledge of Good Manufacturing Practices can raise your professional game to the next level.  Who should take this course: Line Workers Supervisors Managers This course will be available to you for 1 year from the date of purchase. A completion certificate will be issued upon successful completion of the course. This course is meant to be a yearly training. Certificates expire 1 year from completion date. This course is also available in Spanish and French Canadian. Read More

We've bundled four of our most popular GMP videos together for the special offer of $350 ($70 savings!). What's included: Avoiding Microbial Cross Contamination - 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. Employee Hygiene Practices - This very detailed video discusses proper employee hygiene practices and what to do if employees are ill. Personal hygiene habits, correct hand washing procedures, jewelry, and proper use of hair and beard nets are addressed. Good Manufacturing Practices (GMPs) and prevention of product contamination are also discussed. Guidelines for Maintenance Personnel - This video addresses GMP Basics from a maintenance worker’s viewpoint, and also includes proper hygiene, frock, and hair net usage. The information is very detailed and shows real world examples of cross contamination and proper equipment repair. It also focuses on the importance of promoting food safety culture from within the maintenance department. Smart Sanitation - Sanitation is very important for consumer health and shelf life of food products. Factors considered include equipment, employees, packaging materials, excess water, floor mats, buttons/switches, rodents, and pests. Problem areas to focus on include growth niches in seams, floor cracks and drains, ledges, equipment, and absorbent materials; and a sanitation schedule is necessary. The eight steps for proper cleaning and sanitation are taught in this video. Actual retail price: $420 A bundle of the Spanish language videos is also available.  Read More

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