Mérieux NutriSciences Online Training Academy

Este curso acreditado por la Alianza Internacional HACCP adentrara a los estudiantes al Análisis de Peligros y Puntos críticos de Control (HACCP por sus siglas en inglés). Conforme a la FDA (2018), el HACCP es un “sistema de gestión en donde la inocuidad alimentaria se controla a través del análisis y control de peligros biológicos, químicos y físicos, desde la recepción de la materia prima, el proceso de adquisición y manejo, la manufactura, hasta la distribución y consumo del producto terminado”1.  Los estudiantes aprenderán los 7-principios del HACCP y como aplicarlo para desarrollar, implementar, y gestionar planes HACCP. Los participantes obtendrán un certificado sello dorado HACCP, de la Alianza Internacional HACCP, al pasar un examen final de 40-preguntas. El certificado impreso con el sello dorado de la Alianza HACCP le será enviado por correo en un lapso de 7-10 días hábiles. Usted tendrá acceso a este curso por un año contando desde la fecha de compra. 1U.S. Food & Drug Administration. (2018, January 29). Hazard Analysis Critical Control Point (HACCP). Retrieved from https://www.fda.gov/Food/GuidanceRegulation/HACCP Precio especial de lanzamiento por tiempo limitado: $375*  *Precio normal $420 Read more

In this free webinar, explore the importance of having a robust internal audit system to drive your organization to improve and learn about the common mistakes companies make in setting up and managing their internal audit system.   MAIN LESSONS: Why I must have an internal audit for my organization and what should it cover Selecting and training the internal auditor Mistakes companies make in conducting internal audits Managing the internal audit system (objectives, evaluations, etc.) Advice and tips from an expert Best practices in responding to regulatory inspection and third-party auditor findings   This webinar is a free resource and will be available to you for 60 days. This webinar is also available in Spanish.  Read more

  La chimie alimentaire étudie les effets des aliments et des ingrédients alimentaires sur la santé humaine  ainsi que leurs propriétés structurelles, fonctionnelles et nutritionnelles grâce à l'application d'un large éventail de technologies et de diverses disciplines scientifiques. Cette courte formation est destinée à vous donner une compréhension de base de la chimie des aliments et des principales méthodes d’analyse utilisées pour tester la qualité et la salubrité des aliments. 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

¿Qué es el HACCP? EL HACCP significa Análisis de Peligros y Puntos Críticos de control, es un elemento importante de un sistema de inocuidad alimentaria. Este curso cubre los siete principios del HACCP, como está integrado en un sistema de inocuidad alimentaria, y como se aplica en una industria de alimentos. *Nota: Usted podrá tener acceso a este curso por un periodo de un año a partir de la fecha de compra del mismo. Un certificado será otorgado cuando usted haya completado el curso satisfactoriamente. Read more

In this timely introductory short course, students will learn what to do when their company is faced with a crisis. Students will learn how to determine when a "situation" elevates to a "crisis" and how to manage it. Students will also learn who should be involved when handling a crisis, including who should be on the crisis management team. Finally students will learn what should be included in your crisis management plan, how to spot early warning signals, and how to test the plan's effectiveness. Topics to be covered: Crisis definitions Examples of crisis situations Early warning signals When to inform stakeholders, leadership, regulatory agencies, and the public Roles and responsibilities of the Crisis Management Team Best practices for Crisis Management Plans How to effectively test your Crisis Management Plan Who should take this course: Executive management Company communication experts QA Managers Plant Managers  Procurement   Health & Safety Personnel Read more

In this timely introductory short course focusing on the restaurant industry, students will learn what to do when their restaurant is faced with a crisis. Students will learn how to determine when a "situation" elevates to a "crisis" and how to manage it. Students will also learn who should be involved when handling a crisis, including who should be on the crisis management team. Finally students will learn what should be included in your crisis management plan, how to spot early warning signals, and how to test the plan's effectiveness. Topics to be covered: Crisis definitions Examples of crisis situations Early warning signals When to inform stakeholders, leadership, regulatory agencies, and the public Roles and responsibilities of the Crisis Management Team Best practices for Crisis Management Plans How to effectively test your Crisis Management Plan Who should take this course: Executive management Company communication experts QA Managers Plant Managers  Procurement   Health & Safety Personnel Read more