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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Welcome to the ubiquitous world of microorganisms! This video describes the four main types: bacteria, fungi (yeast and mold), viruses, and parasites. Both the good and the bad aspects are discussed, including organisms used for food production and food borne pathogens. Four main types or microorganisms: bacteria, fungi, viruses, and parasites There are good and bad attributes that vary depending on the organism Food infection vs. food intoxication Your purchase includes blank certificate to document training. Note: Your purchase includes both English and Spanish videos. 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. 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

Temperature monitoring, proper sanitation, preventative maintenance and repair, quality control, and production workers are all addressed in this video to highlight best process control practices. Areas of focus include receiving, proper raw material storage, following warehouse procedures, covering of mixing vats, and the role of the shipping department. Temperature control and proper raw material storage Prevention of contamination of food product Proper sanitation, quality control, and documentation are also addressed Read More

En este video se analiza la reducción de Listeria en las instalaciones de producción de alimentos. Las áreas de control incluyen higiene, recepción de materias primas, contaminación de productos crudos hasta productos terminados, herramientas de mantenimiento y envío. También se discuten las estrategias de limpieza adecuadas, la reducción de agua dentro de la instalación, el muestreo ambiental y las acciones correctivas. Reducción de Listeria en las instalaciones de producción de alimentos Limpieza y desinfección adecuadas de herramientas y equipos en contacto con alimentos. Higiene adecuada con cambio de vestido y guantes Su compra incluye un certificado en blanco para documentar la capacitación de los empleados. Reduction of Listeria within food production facilities are discussed in this video. Areas of control include hygiene, raw material receiving, raw to finished product contamination, maintenance tools, and shipping. Also discussed are proper cleaning strategies, reduction of water within the facility, environmental sampling and corrective actions. Reduction of Listeria in food production facilities Proper cleaning and disinfection of food contact tools and equipment Proper hygiene with frock and glove replacement Your purchase include a blank certificate for documenting employee training. Also available in English. Read More

Si bien se sabe que la Salmonella está asociada con operaciones a base de carne, también es un peligro en las instalaciones de alimentos secos. Puede ingresar a través de materias primas, ventilación y plagas, y propagarse a través de la planta mediante zapatos, carretillas elevadoras y ruedas de carros y ropa contaminada. Este video muestra cómo reducir la Salmonella al reducir el agua en las instalaciones de procesamiento de alimentos, la limpieza y el secado adecuados de los equipos y las técnicas de limpieza en seco. Las instalaciones de procesamiento de alimentos húmedos y secos están en riesgo de contaminación por Salmonella La salmonela puede entrar a través de las materias primas y persistir en el medio ambiente. Limpieza y secado adecuados del equipo. Su compra incluye un certificado en blanco para documentar la capacitación de los empleados. También disponible en inglés. While Salmonella is known to be associated with meat based operations, it is also a hazard in dry food facilities as well. It can enter through raw ingredients, ventilation, and pests, and be spread through the plant by shoes, forklift and cart wheels, and contaminated clothing. This video shows how to reduce Salmonella by reducing water in food processing facilities, proper cleaning and drying of equipment, and dry cleaning techniques. Wet and dry food processing facilities are at risk for Salmonella contamination Salmonella can enter through raw ingredients and persist in the environment Proper cleaning and drying of equipment Your purchase includes a blank certificate to document employee training. Also available in English. Read More

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