Mérieux NutriSciences Online Training Academy

The Mérieux NutriSciences Advanced HACCP course is certified by the International HACCP Alliance and focuses on the analysis of a Hazard Analysis and Critical Control Points Food Safety System at a site.  This course helps students use effective analytical tools to take a deeper dive into their HACCP Food Safety systems to ensure they have the right hazards identified, the right critical control points established and the effective supporting programs with the right controls in place to effectively protect and prevent food safety issues.   Upon successful completion of a 40 question final exam, participants will earn an Advanced HACCP certificate with the International HACCP Alliance gold seal*.  Course Prerequisite: HACCP Certification It is recommended that students have previously taken Practical HACCP for Food Processors (or another basic or introductory HACCP course) and earned their initial HACCP certificates prior to taking this course.  This course will be available to you for 1 year from the date of purchase. *The hard copy of your certificate with the HACCP Alliance gold seal will be mailed to you within 7-10 business days.  Read more

This 16 hour course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. Taught over three days, this essential course covers the basics of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve their food safety system throughout the company’s production operation. Topics include Introduction to HACCP principles, Prerequisite programs, Conducting a hazard analysis, and Identification of critical controls. Upon successful completion of the course and final exam, students will earn a certificate of completion with the HACCP Alliance Gold Seal. Click here to view the course agenda. 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 working 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

In this interactive Basic Seafood HACCP Segment II class, you will review the principles of HACCP, the FDA regulation, and the FDA Hazards Guide. Working together with other students in small groups, you will conduct a Hazard Analysis and develop a HACCP plan for a provided model seafood business.  To receive your Seafood HACCP Certificate of Course Completion from AFDO, you must complete the Segment One Internet course before the Segment Two class. Click here to view the course agenda. Registration fee includes your certificate fee. Course Requirements  Proof of Completion of Seafood HACCP Segment I Online training  Strong internet connection Computer with working camera and microphone The FDA’s Hazards Guide Fourth Edition (2021) manual (available here) The Hazard Analysis and Critical Control Point Training Curriculum Manual 6th Edition (2020) (available here) For questions about this event and to submit your Segment I completion emails, contact margaret.ciaccio@mxns.com. Your 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 Introduction to Food Microbiology course is designed for the food plant employee or supervisor who has no classroom instruction in Food Microbiology or has a very basic knowledge of the subject. Taught by experienced industry experts, instructors will cover the basics of food microbiology and the recalls/outbreaks associated with the major pathogens as well provide an overview of foodborne disease-causing microorganisms. Students will also learn factors that can be used to control microbial growth and growth of spoilage microorganisms. Finally, an overview of the major foodborne viruses and Covid-19 will be discussed. At the end of each session, instructors will provide suggested reading for further understanding and learning. Click here to view the complete course agenda. All times Central. 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 working camera and microphone  Strong internet connection Instructor 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 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, edition 9 before attending this course. A HACCP course is available on this website. Click here for Mérieux NutriScience's online HACCP course. Click here to view the full course agenda for this virtual 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 Instructor Ami Jo Akins, Technical Consultant, Mérieux NutriSciences Ami has over twelve years experience in quality assurance and regulatory compliance in bottled water, brewed teas, carbonated beverages and olives/antipastos. She maintained a Pennsylvania State Certified Lab for Microbiology of Drinking Water. She successfully developed several HACCP plans and an SQF Program. She created a complete line of Organic and Nutraceutical beverages for a beverage company. It was her responsibility to determine label accuracy and maintain FDA compliance. Ami is experienced in HACCP and SQF Implementation. She has assisted our clients in the areas of HACCP Training, SQF Training, SQF Implementation, Interim QA Management and Laboratory Training. Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more

The Foreign Supplier Verification Programs workshop provides the credentials to meet FDA requirements for the development and implementation of a Foreign Supplier Verification Program (FSVP). The 2-day course provides the training necessary for the development of a foreign supplier verification program as required by FDA as part of the Food Safety Modernization Act. Participants will learn the key elements of a foreign supplier verification program - hazard analysis, supplier evaluation and approval, importer identification and record keeping. The curriculum is designed for importing professionals with responsibility for developing foreign supplier verification programs, implementing or monitoring food safety activities associated with food imports. Upon successful completion of this course, students will earn a Foreign Supplier Verification Program certificate issued by the FSPCA. 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 qualify to receive their FSVP certificates. Requirements: Computer with working camera and microphone  Strong internet connection Instructor 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