Mérieux NutriSciences Training Academy Australia

How clean is allergen clean? This course is designed to provide you with the tools to help you develop an allergen control plan that will work with your products and facilities. Understanding the specific components of an allergen control plan will determine sanitation and screening methods you can design for your environment to build an integrated and compliant program. This course will be available to you for 1 year from the date of purchase. Read more

This intermediate course is designed to acquaint the food plant employee with the fundamentals of food allergen control that may be necessary to execute their duties. This course includes a general discussion of food allergens and their significance to food safety and allergen control. This course will also provide an overview of global allergen labelling regulations. Who should take this course: Quality Assurance and Quality Control Managers & Supervisors Plant Managers  Sanitation Managers & Supervisors Read more

Welcome to the ubiquitous world of microorganisms! This video describes the four main types: bacteria, fungi (yeast and mould), viruses, and parasites. Both the good and the bad aspects are discussed, including organisms used for food production and food-borne pathogens. Four main types of microorganisms: bacteria, fungi, viruses, and parasites There are good and bad attributes that vary depending on the organism Food infection vs. food intoxication Your purchase includes a blank certificate to document training. 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 A quiz packet is included with your purchase for documenting employee training and assessment. Click here to watch a short preview of this video. Read more

Food contamination is the presence of any unwanted substance. Contaminants can range in severity: everything from unpleasing hairs to life-threatening food allergens. This short course is intended to give you a basic understanding of food contaminants and contaminant testing. After 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

The reduction of Listeria within food production facilities is discussed in this video. Areas of control include hygiene, raw material receiving, raw to finished product contamination, maintenance tools, and shipping. Also discussed are proper cleaning strategies, reduction of water within the facility, environmental sampling and corrective actions. Reduction of Listeria in food production facilities Proper cleaning and disinfection of food contact tools and equipment Proper hygiene with frock and glove replacement Your purchase includes a blank certificate for documenting employee training.  Read more