Mérieux NutriSciences Canada Online Training Academy

Sampling food for chemical analyses is done to allow you to characterize and make decisions about a population being sampled.  Your purposes for sampling could include: Accept/ reject a shipment of product based on conformance to specifications Determine nutritional component analysis for labeling To collect Statistical Process Control Data relating to a production process To test for contaminants such as pesticides, adulterants, mycotoxins This short course will examine considerations when creating a sampling plan, probability and nonprobability sampling, and best practices for sample storage and transport. 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

Maintaining effective sanitation programs provide critical and actionable data about your processes. Course attendees will gain firsthand experience in evaluating microbiological and other sanitation problems. Click here to view the course agenda. Requirements Computer with working camera and microphone  Strong internet connection Instructor Jeff Lucas, Sr. Director of Technical 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

This Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety. With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority. It is recommended that participants have successfully completed a HACCP training course meeting the definition found in the Glossary of the SQF Code, edition 9 before attending this course. A HACCP course is available on this website. Click here for Mérieux NutriScience's online HACCP course. Click here to view the full course agenda for this virtual course. Note: Students must attend and participate in ALL of the live sessions in order to earn their certificate. Sessions will not be recorded. Requirements: Computer with camera and microphone  Strong internet connection Instructor Tedd Wittenbrink, Technical Director, Mérieux NutriSciences Tedd has more than 30 years of management experience in the food industry. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager. Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more

This course will train participants to become a Preventive Controls Qualified Individual (PCQI) in accordance with FDA requirements for FSMA training. Attendees will be taught how to develop, implement, and manage their facility’s Food Safety Plan in compliance with FSMA’s Preventive Control for Human Food Rule. This 2 1/2 day course designed by the Food Safety Preventative Controls Alliance (FSPCA) is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI. 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 PCQI certificates. Requirements: Computer with working camera and microphone  Strong internet connection Instructors Tedd Wittenbrink, Technical Director, Mérieux NutriSciences Tedd has more than 30 years of management experience in the food industry. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager. 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

Shelf life is the time, under specified storage conditions, during which a food product maintains acceptable quality as defined by specific criteria for critical product attributes.  Being able to determine shelf life accurately is key information for manufacturers and product developers.  Assigning a shelf life that is artificially long risks exposing consumers to undesirable product, with potentially catastrophic damage to brand and product image at minimum.  This short course will give students a basic understanding of shelf life and how a shelf life study is designed.  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

We've updated our popular Smart Sanitation video! In this newly refreshed training video, we review why 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. This video is ideal for training new employees and as a yearly refresher training for all employees. What's included in your purchase: Smart Sanitation streaming video (English and Spanish) Facilitator guide and student quiz (English and Spanish) Blank certificate to document training Read more