Mérieux NutriSciences Online Training Academy

How clean is allergen clean? This course is designed to provide you with the tools to help you develop an allergen control plan that will work with your products and facilities.  Understanding of the specific components of an allergen control plan will determine sanitation and screening methods you can design for your environment to build an integrated and compliant program. Read more

This intermediate course is designed to acquaint the food plant employee with the fundamentals of food allergen control that may be necessary to execute their duties. This course includes a general discussion of food allergens and their significance to food safety and allergen control. This course will also provide an overview of global allergen labeling regulations. Who should take this course: Quality Assurance and Quality Control Managers & Supervisors Plant Managers  Sanitation Managers & Supervisors Read more

Blue Paper Food Safety Trends, Key Issues & Perspectives Blue Paper provides key food safety data for the most relevant food categories and contaminants, including emerging risks, to help stakeholders, decision-makers, and their teams to: have a better understanding of food-related health issues enhance the vision of current and future food safety challenges take decisions on the daily work for risk assessment & risk management What is the Blue Paper? The Blue Paper is an initiative launched by Mérieux NutriSciences in 2016 with a simple goal: providing food safety trends, key issues and perspectives to every food companies. It has become a reference document to-go-to to facilitate decisions you have to make. An expert report to monitor emerged & emerging risks and reinforce your food safety risk assessment process, taking into account new sustainability challenges More than 150 pages, 6 chapters, 42 focuses on contaminants & food matrices, in an easy way (infographics and mappings) Comprehensive analysis of food safety alerts, expected regulations, recent events & official reports, consumer perspectives A collaborative work addressing reference institutions Always evolving, this is the document to go to when you have a question regarding your market(s). The Blue Paper is a yearly document evolving over time thanks to: Mérieux NutriSciences’ experts highly involved in local and international organizations the feedback of our customers. Additional Information Blue Paper will be available to download for 1 year from date of purchase.  Read more

Understanding the requirements for ingredient statement food labeling and the specific requirements and formats dictated by the FDA and USDA can be tricky. In this short course, we demystify the requirements and formats required for FDA and USDA regulated. This short course will also teach how existing and new food additives are determined to be generally recognized as safe (GRAS) for use in food. Additional areas of focus in this course include ingredient statements, food additive function and category use, and ingredient statement labeling formats. Who should take this course Quality assurance, laboratory, manufacturing, and beginner regulatory professionals who want to understand the basics of ingredient food labeling regulatory requirements. *Note: This course will be available to you for 1 year from the date of purchase. A certificate will be issued upon successful completion of the course.​ Read more

The Code of Federal Regulation defines the general rule for net content declaration but not identifying metric declaration, tolerance, and method of declaration for other firmly established general consumer usage.  In this course we’ll be covering all you need to know about net content declaration including declaration format, tolerance, exemptions, and declaration for special package types. Who should take this course? Research/Product development, Quality Assurance, and regulatory professionals. *Note: This course will be available to you for 1 year from the date of purchase. A certificate will be issued upon successful completion of the course.​ Read more

Naming a food product may not be as simple as just giving it a fancy descriptor.  The name may be standardized or defined by the FDA. It could be modified or deviate from regulatory standards/ FDA definition by adding or removing certain ingredients.  Learn how to name your product so that it is compliant with regulations and how to avoid misleading terms. Who should take this course? Research/Product development, Quality Assurance, and regulatory professionals. *Note: This course will be available to you for 1 year from the date of purchase. A certificate will be issued upon successful completion of the course.​ Read more