Mérieux NutriSciences Canada Online Training Academy

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 Instructors 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

This course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit. Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard. In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP. Click here to view the course agenda. Course Material Mandatory – All course participants are required to have their own individual copy of the BRC Global Standard for Food Safety Issue 9. Note: This course requires a minimum of 5 participants and will not exceed 15 participants. System Requirements strong internet connection computer with working camera and microphone A minimum of 5 students is needed to run this course. Click here to review our cancellation policy.  Contact us at techservices.na@mxns.com with questions. Read more

This 2 days course approved by HACCP Alliance will help ensure that you and your employees have a complete understanding of the requirements of an effective food safety system and of everyone’s role in ensuring its success. It will give you the details and specifics about how to identify the hazards and controls related to the incoming material and food manufacturing process, how to conduct a hazard analysis and how to validate the HACCP plan. This course covers the principles related to hazard analysis and critical control points, a food safety and self-inspection system that is widely used and endorsed internationally by industry, regulatory agencies, and consumer groups. Click here to view the course agenda. Who Should Attend This course is designed for personnel responsible for developing, maintaining and updating and reassessing HACCP-based manufacturing plans. Key Topics Review of Good Manufacturing Practices Identify and Control Hazards The principles of HACCP Establish Critical Control Point Monitoring Establish Corrective Actions Establish effective record keeping system Establish procedures for verification of HACCP System Implement the HACCP Plan Maintain the HACCP Plan Recognize Regulatory issues impacting the implementation of HACCP system Establish a working HACCP Plan for the attendees Previous Knowledge Knowledge of prerequisite programs is recommended Computer Requirements Strong internet connection Computer with working camera and microphone 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

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 Eastern 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 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. ​Click here for information about our cancellation policy. A minimum of 4 students is needed to run this course. Read more

In this first short course of our Labeling 101 series, students will learn about the up-to-date basic U.S. FDA labeling requirements for retail packs, food service items, shipping cases, and inner packs.  Who should take this course? Research/Product development, Quality assurance, laboratory, manufacturing, and beginner regulatory professionals who want to understand the basics of labeling regulatory requirements for food products sold in the United States that are regulated by the FDA. *Note: This course will be available to you for 1 year from the date of purchase. A certificate will be issued upon successful completion of the course.​ Read more

Listeria monocytogenes is one of the most most common microbiological hazards to the food industry. This microorganism may be introduced into a product or a food from the plant environment, ingredients, or as a result of poor practices during food processing.  This eLearning course focuses on the control of this organism in the processing environment since that’s the most common cause of contamination. At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. This course will be available to you for 1 year from the date of purchase. Read more