Mérieux NutriSciences Canada Online Training Academy

This 16 hour course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. Taught over two days, this essential course covers the basics of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve their food safety system throughout the company’s production operation. Topics include Introduction to HACCP principles, Prerequisite programs, Conducting a hazard analysis, and Identification of critical controls. Upon successful completion of the course and final exam, students will earn a certificate of completion with the HACCP Alliance Gold Seal. Click here to view the course agenda. 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 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

In today’s regulatory environment, keeping up with the ever evolving rules, regulations and interpretations of the FDA and USDA regarding food labeling can be daunting, especially if one hasn’t had the fundamentals of food label compliance. This workshop is designed to provide participants with the necessary knowledge and skills to understand the basic requirements of food labeling, which are the foundation that all other advanced topics of labeling are based on. Designed for new regulatory professionals, as a basic refresher course, continuing education for the non-technical and even the food label curious, this 2 day course is exactly as the title indicates, Back to Basics. 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 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

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 Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more

An analytical method is a set of written instructions describing a procedure. These methods are used in activities we do daily, such as brushing teeth. Laboratories must have confidence that the methods they are using, when in the hands of an analyst, can produce reliable and accurate results which are appropriate to the analytical problem. This short course is intended to give you a basic understanding of validation and verification of analytical methods. 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 course will provide students with an introduction into statistical sampling plans and the practical side of implementation for FDA products. Emphasis on the specific pathogens in different products will also be introduced and examined.  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.  The learning modules and all resources will be open to you for 1 year from the date of purchase.   Read more

Moisture, along with fat, protein, ash, 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.  In the case of moisture, you are quantifying the loss (in weight) upon drying.  While you won’t find moisture analysis listed directly on a Nutritional Label, it is a critical assay for determining both carbohydrates and calories.  This second course in our Proximate Analysis Testing series is intended to give you a basic understanding of moisture analysis and the primary testing methods used to test food for moisture 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