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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En este seminario web gratuito, explorar la importancia de tener un Sistema robusto de Auditoria Interna que dirija su organizacion a mejorar y a aprender acerca de los errores mas comunes que las companias cometen cuando establecen y dirigen su Sistema de Auditoria Interna. LECCIONES PRINCIPALES: Porque debo tener una auditoria interna en mi Organizacion y que debe abarcar o cubrir. Seleccionar y Entrenar el Auditor Interno. Errores que las Companias cometen durante las Auditorias Internas. Como dirigir el Sistema de Auditoria Interna. (Objetivos, evaluaciones, etc). Asesoramiento y descubimientos por parte del experto. Las mejores practicas en como responder a las Auditorias Regulatorias y a las observaciones de parte del auditor externo.  Este seminario web es un recurso gratuito y estará disponible para usted durante 60 días. 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

Special Offer We've combined our English and Spanish language versions of Environmental Monitoring Implementation Practices and Procedures for the special discounted price of $270. What you'll get: English and Spanish language versions of the training program Instructor Manuals (English and Spanish) Student Workbooks (English and Spanish) Certificates to Document Employee Training Environmental Monitoring Implementation Practices and Procedures  An Aseptic Swabbing Techniques Training Program for Sampling the Environment and Equipment Environmental monitoring is an important component in a food safety program. An environmental monitoring program helps companies measure the effectiveness of contamination control measures, such as good manufacturing practices (GMPs) and sanitation in the food processing environment. A well designed environmental monitoring program can be used to detect the presence of foodborne pathogens and indicator microorganisms on food equipment, food contact surfaces, non-food contact surfaces and in the food facility environment. You play a critical role in ensuring the safety and quality of your product when you collect samples for your company’s environmental monitoring program. The food safety experts at Mérieux NutriSciences have drawn upon their knowledge of the microbial ecology of food plants to develop this training material. It is our goal to provide you with a comprehensive training program that is both practical and scientifically sound. While sampling protocols and techniques vary among companies, this program will provide you with practical guidelines to ensure best practices. The 10 part training program was also specifically designed to enable you and your manager to discuss the specific details of your sampling program. This program can be presented in a large group setting with a facilitator or in single learner sessions. A downloadable digital instructor manual and student manual is included with the program. A certificate is also included to document employee training.  Lesson Topics: Microbiological Concerns and Monitoring Importance of Employee Hygiene and Protective Gear Preparation of Supplies for Sample Collection Preventing Cross-Contamination Overview of the Environmental and Equipment Monitoring Program Aseptic Swabbing Techniques Using Sponges Aseptic Swabbing Techniques Using Cotton Tip Swabs Sampling Varied Surfaces Procedures to Ship Samples Appendix A. EnviroMap Read More

We've bundled four of our most popular GMP videos together for the special offer of $350 ($70 savings!). All videos are presented in Spanish. What's included: Como Evitar la Contaminación Microbiana Cruzada (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. Prácticas de Higiene de los Empleados (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. Normas Para el Personal de Mantenimiento (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. Higiene Inteligente (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 Read More

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. Proper cleaning and sanitation are necessary for consumer health, product shelf life and brand confidence. Eight steps for cleaning and sanitation include removal of waste materials, pre-rinse step, cleaning and scrubbing, rinse off detergent, visually inspect for soil, wash and rinse floors, sanitize floors then equipment, remove excess water. A quiz packet is included with your purchase for documenting employee training and assessment. Also available in English.  El saneamiento es muy importante para la salud del consumidor y la vida útil de los productos alimenticios. Los factores considerados incluyen equipos, empleados, materiales de embalaje, exceso de agua, alfombrillas, botones / interruptores, roedores y plagas. Las áreas problemáticas en las que enfocarse incluyen nichos de crecimiento en costuras, grietas y desagües en el piso, repisas, equipos y materiales absorbentes; y es necesario un horario de saneamiento. Los ocho pasos para una limpieza y saneamiento adecuados se enseñan en este video. La limpieza y el saneamiento adecuados son necesarios para la salud del consumidor, la vida útil del producto y la confianza de la marca. Ocho pasos para la limpieza y el saneamiento incluyen la eliminación de materiales de desecho, el paso de enjuague previo, la limpieza y el fregado, el enjuague de detergente, la inspección visual de la suciedad, el lavado y el enjuague de pisos, la desinfección de los pisos y el equipo, la eliminación del exceso de agua. Se incluye un paquete de cuestionarios con su compra para documentar la capacitación y evaluación de los empleados. También disponible en inglés. Read More

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