Mérieux NutriSciences Canada Online Training Academy

The most important job of the food industry is to ensure the production of safe food. We all know this, but how do you create an environment that fosters a culture and atmosphere that showcases the importance of food safety to your employees? In this short course, you will learn: What is Food Safety Culture? How to develop Food Safety Objectives for your company GFSI Requirements for Food Safety Culture How to adopt a working Food Safety Culture 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

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.  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 Ami Jo Akins, Technical Consultant, Mérieux NutriSciences Ami has over twelve years experience in quality assurance and regulatory compliance in bottled water, brewed teas, carbonated beverages and olives/antipastos. She maintained a Pennsylvania State Certified Lab for Microbiology of Drinking Water. She successfully developed several HACCP plans and an SQF Program. She created a complete line of Organic and Nutraceutical beverages for a beverage company. It was her responsibility to determine label accuracy and maintain FDA compliance. Ami is experienced in HACCP and SQF Implementation. She has assisted our clients in the areas of HACCP Training, SQF Training, SQF Implementation, Interim QA Management and Laboratory Training. 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. A HACCP course is available on this website. Click here for Mérieux NutriSciences' online HACCP 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 Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. 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

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 Click here to watch a short preview of this video.  This video would be a good addition to your internal training program. Your purchase includes: English video Spanish video Quiz packet Unlimited views Read more

L'échantillonnage des aliments pour les analyses chimiques est fait pour vous permettre de caractériser et de prendre des décisions concernant une population échantillonnée. Vos objectifs d'échantillonnage pourraient inclure: Accepter / refuser une expédition de produit en fonction de la conformité aux spécifications Déterminer l'analyse des composants nutritionnels pour l'étiquetage Collecter des données de contrôle statistique des procédés de production  Pour tester les contaminants tels que les pesticides, les adultérants, les mycotoxines Ce court cours examinera les considérations lors de la création d'un plan d'échantillonnage, l'échantillonnage probabiliste et non probabiliste, et les meilleures pratiques pour l’entreposage et le transport des échantillons. À la fin de ce cours, vous obtiendrez un certificat d'achèvement que vous pourrez télécharger et conserver pour vos dossiers. Il y aura également une option pour télécharger une copie PDF du contenu de la leçon à conserver et à utiliser comme référence. Ce cours sera à votre disposition pendant 1 an à compter de la date d'achat.   Read more