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

AllerTrain® Canada is a gluten-free and food allergy training course designed specifically for Canada. This course teaches food service operations how to better handle gluten-free requests, avoid food allergy related incidents, and better prepare them to handle such incidents, should they occur.   90 minute course 30 question final exam Certificate valid for 3 years This course is in French Canadian. This course will be available to you for 1 year from the date of purchase. Note: Students have 2 chances to pass the exam. After 2 failed exam attempts you will be required to repurchase the course. Privacy and Security:  MenuTrinfo® considers all information you disclose or information that is automatically collected to be confidential. We will not disclose, give, sell, or transfer any personal information about our learners unless it is required: By law for law enforcement reasons. Other possible uses of your information: To respond to you, in which case various people may need to see the information provided in order to provide a response to you. The absolute minimal information to track completion and issue certificates is kept. The only time this information is used after certificates are issued would be in order to: Validate/verify certificate status, Re-print a lost certificate. If requested, the learner’s first and last name may be used to share their certificate status with an employer or other stakeholder 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

Understanding the microbial condition of your plant is key to the overall success of your food safety system. In this two day course, participants will learn the differences between routine monitoring and investigations and how to establish the right culture for a sound environmental monitoring program. 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 earn a certificate of completion. 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

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