Mérieux NutriSciences Canada 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: Practical HACCP for Food Processors Students must have previously taken Practical HACCP for Food Processors and earned their initial HACCP certificates prior to taking this course. Advanced HACCP cannot be taken in place of Practical HACCP in order to gain certification. 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 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 This course will be available to you for 1 year from the date of purchase. Read more

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 both English and Spanish videos and a blank certificate to document training. This video would be a good addition to your internal training program and allows for unlimited views. Read more

Ash, along with fat, protein, moisture, and fiber make up what are referred to as the proximate analyses in food chemistry. Proximate, meaning close or approximate, references the fact that these are tests that don’t assay for a specific molecule, but rather identify a general class of compounds by a particular characteristic. Ash analysis is a necessary first step in any mineral content analysis, whether for nutritional minerals or toxic metals. This first course in our Proximate Analysis Testing series is intended to give you a basic understanding of ash analysis and the primary testing methods used to test food for ash content. At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. There will also be an option to download a PDF copy of the lesson content to keep and use as a reference.  This course will be available to you for 1 year from the date of purchase. Read more

Developing and maintaining a robust and effective internal audit system provides meaningful and actionable improvements for your food safety and food quality processes. Course attendees will gain knowledge in developing, implementing, and maintaining an effective internal audit program.  They will also learn how to determine the best audit methods and proper management techniques for creating an effective and efficient internal audit system.  This course is designed for individuals who are responsible for developing and maintaining internal audit systems.  Click here to view the course agenda. Who should take this course: Quality Assurance Managers Internal Audit Managers GSFI Program Managers Corporate Quality Managers Requirements Computer with working camera and microphone Strong internet connection Instructor Kimberly Onett, Senior Manager Canada Expert Services, Food Technology Consulting (A Mérieux NutriSciences Company) Kimberly Onett is a performance focused leader with 20 years’ experience delivering Food Safety and Quality training programs and designing requirements for proprietary supplier auditing programs. She is committed to empowering auditors and food manufacturing sites with knowledge and support to achieve their goals and deliver on outstanding service to clients, partners, and consumers. A minimum of 3 students is needed to run this course. Click here for our cancellation policy. 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