Mérieux NutriSciences Training Academy Australia

Per FSMA and USDA requirements, companies within the food industry are required to have a comprehensive and actionable Food Defense plan and Vulnerability Assessment.                          This essential and timely course covers both practical and useful food defence strategies and those measures and methods needed to be ready to deal with an intentional contamination event facing a company.  This course is purposefully designed to assist a company to be compliant with regulatory requirements (FSMA and USDA) and the requirements of the Global Food Safety Initiative (GFSI) audit systems (such as SQF, BRC, IFS and FSSC 22,000). Instructor Jeff Strout MPH, RS/REHS, CQA, HA, CP-FS Mr. Strout has been training and auditing food safety and quality for over 38 years. He has performed over 7,000 food safety and quality audits covering almost all types of food industries beginning with the farm, through manufacturing and distribution all the way to the store or restaurant.  Mr. Strout possesses an extensive background in food safety, food defence, employee problem solving, instructional system development, and distance learning. He assists in the development and presentation of public, private and customized short courses for clients throughout the world. Read more

The Code of Federal Regulation defines the general rule for net content declaration but does not identify metric declaration, tolerance, and method of declaration for other firmly established general consumer usages.  In this course, we’ll be covering all you need to know about net content declaration including declaration format, tolerance, exemptions, and declaration for special package types. Who should take this course? Research/Product development, Quality Assurance, and regulatory professionals. *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.​ Instructor Irene Chau, Senior Regulatory Compliance Specialist, Mérieux NutriSciences As a Senior Regulatory Compliance Specialist with the Labelling Compliance & Nutrition Service team at Mérieux NutriSciences, Irene oversees the Third-Party Label Review Program for the largest retailer in the U.S and provides regulatory approvals for U.S. and Canadian labels. Irene is also responsible for developing training programs to help the growth of the team’s technical professionalism. Before joining Mérieux NutriSciences in June 2009, Irene held the position of Quality Control and Regulatory Affairs Manager at Elco Fine Foods Inc. in Canada, focusing on Canadian labelling and compliances. She also has experience with Pet Food Labelling, Restaurant Menu Labelling, and Dietary Supplement Labelling. Read more

Naming a food product may not be as simple as just giving it a fancy descriptor.  The name may be standardized or defined by the FDA. It could be modified or deviate from regulatory standards/ FDA definition by adding or removing certain ingredients.  Learn how to name your product so that it is compliant with regulations and how to avoid misleading terms. Who should take this course? Research/Product development, Quality Assurance, and regulatory professionals. *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.​ Instructor Irene Chau, Senior Regulatory Compliance Specialist, Mérieux NutriSciences As a Senior Regulatory Compliance Specialist with the Labelling Compliance & Nutrition Service team at Mérieux NutriSciences, Irene oversees the Third-Party Label Review Program for the largest retailer in the U.S and provides regulatory approvals for U.S. and Canadian labels. Irene is also responsible for developing training programs to help the growth of the team’s technical professionalism. Prior to joining Mérieux NutriSciences in June 2009, Irene held the position of Quality Control and Regulatory Affairs Manager at Elco Fine Foods Inc. in Canada, focusing on Canadian labelling and compliances. She also has experience with Pet Food Labelling, Restaurant Menu Labelling, and Dietary Supplement Labelling. Read more

Maintaining effective sanitation programs provide critical and actionable data about your processes. In this short course, learners will be given an in-depth look at hygienic considerations in facility and equipment design. Methods of cleaning as well as the chemistry and function of cleaners and sanitisers will be discussed. Finally, learners will learn about microbiological and other sanitation problems that are common in food plant facilities. Who should take this course: Food Safety Managers and Supervisors Food Plant Managers and Supervisors QA Managers and Supervisors Sanitation Managers and Supervisors *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

  Good Manufacturing Practices (GMP) are fundamental for all facilities within the food supply chain. GMPs help to ensure that safe food is processed, manufactured, packaged, and shipped in a safe, hygienic way. You are a key factor in keeping the food supply safe from hazards. The purpose of this course is to provide you with background information, relevant knowledge, and real-world examples to help you understand GMPs and why they are so important. Whether this is your first job in the food industry or you're an industry pro, having a strong knowledge of Good Manufacturing Practices can raise your professional game to the next level.  Who should take this course: Line Workers Supervisors Managers This course will be available to you for 1 year from the date of purchase. A completion certificate will be issued upon successful completion of the course. This course is meant to be a yearly training. Certificates expire 1 year from completion date. This course is also available in Spanish and French Canadian. Read more

This video addresses GMP Basics from a maintenance worker’s viewpoint, and also includes proper hygiene, frock, and hair net usage. The information is very detailed and shows real-world examples of cross-contamination and proper equipment repair. It also focuses on the importance of promoting a food safety culture from within the maintenance department. Examples of cross-contamination within the maintenance department Proper procedures for traffic and equipment repair Promoting a food safety culture within the maintenance department A blank certificate is included with your purchase for documenting employee training and assessment. Click here to view a short preview of this video. Also available in Spanish.    Read more