Mérieux NutriSciences Online Training Academy

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

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

Las buenas prácticas de manufactura (BPM, en inglés Good Manufacturing Practices, GMP) son elementos fundamentales en todas las instalaciones dentro de la cadena de suministro de alimentos. Los GMP (BPM) ayudan a garantizar que los alimentos se elaboren, empaquen y se distribuyan de manera segura e higiénica. Recuerde, usted es un elemento clave para mantener el suministro de alimentos seguro. El propósito de este curso es proporcionarle información, conocimientos relevantes y ejemplos del mundo real para ayudarlo a comprender los GMP (BPM) y por qué son tan importantes. Si este es su primer trabajo en la industria alimentaria o usted es un profesional de la industria, el tener un conocimiento sólido de las buenas prácticas de manufactura lo ayudara a alcanzar al siguiente nivel en su trabajo. Quién debe tomar este curso: Trabajadores de línea Supervisores Gerentes Este curso estará disponible para usted durante 1 año a partir de la fecha de compra. Se emitirá un certificado de finalización al completar con éxito el curso. Este curso está destinado a ser un entrenamiento anual. Los certificados caducan 1 año después de la fecha de finalización. 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. Read more

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. Personal hygiene and proper frock and glove usage Good Manufacturing Practices (GMPs) Prevention of product contamination Your purchase includes a facilitator's manual, a quiz packet, and certificates for documenting employee training and assessment. Click here to watch a short preview of this video. Also available in Spanish.  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