Mérieux NutriSciences Canada Online Training Academy

In this introductory course, students will learn the basics of internal auditing including: The purpose of an internal audit program How to prepare for an internal audit How to conduct an internal audit What tools are needed to conduct an internal audit Who should be on your internal audit team The skills needed to be a good internal auditor Scheduling best practices How to document and report audit findings Students will also learn about the different types of possible audit, including an overview of second and third party audits, certification, and GFSI requirements. Who should take this course: QA managers and supervisors Department managers Plant managers This course will be available to you for 1 year from the date of purchase Read more

What is the Food Safety Modernization Act? The Food Safety Modernization Act (FSMA) is a major step forward in the fight against foodborne illness. In this introductory short course, we demystify FMSA by explaining its purpose and the rules that make up the regulation, focusing in particular on the Preventive Control Rule that affects all facilities produced food products regulated under the FDA. This course will be available to you for 1 year from the date of purchase. Read more

This course has been designed to provide an introduction to both the Safe Foods for Canadians Regulations (SFCR) and the U.S. Food Safety Modernization Act (FSMA). It is a top line overview designed to act as a basic and practical guide as you navigate both regulations and as a spring board for further learning. The information that follows give clarity on: why the two pieces of regulation were introduced the similarities and differences between both sets of regulations how these regulations impact manufacturing, importing, and exporting businesses Who should take this course: Companies who import/export goods between Canada and the United States This course will be available to you for one year from date of purchase. 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. 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 Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more

This two and a half day course provides participants with basic knowledge regarding the properties of milk, principles of food safety, and quality control. The material is presented in practical terms allowing attendees to gain a better understanding of the basics of producing quality products safely and efficiently.  This course is ideal for anyone new to working the dairy industry or is an industry veteran looking for a refresher course on the important aspects of dairy. The following major topics will be covered in this course:  Dairy Technology 101 (Milk Composition and Properties) Basic Dairy Microbiology Sensory Evaluation Pasteurization/Processing Dairy Sanitation Material Losses (Dairy Shrink) Regulatory Requirements Click here to view the full agenda. Note: Students must attend and participate in all live sessions in order to qualify to receive their certificates. 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

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