Mérieux NutriSciences Canada Online Training Academy

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 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

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

This newly updated 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 22 hour (3 day) course designed by the Food Safety Preventive Controls Alliance (FSPCA) is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI. Note: Students must attend and participate in all live sessions in order to qualify to receive their PCQI 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