Well-informed, knowledgeable employees are among your most crucial assets when it comes to achieving food safety and quality objectives.
We understand your immediate and long-term challenges better than anyone else in the field. Food safety training, education, testing and consulting services are at the core of what we offer as a food safety and quality business.
We offer a variety of training options from public course to onsite customized courses available in single or multi-day formats, webinars, self-paced or instructor taught e-learning programs in English and Spanish.
We have an extensive list of training topics to meet your educational needs. Topics include HACCP, food safety system management, microbiology, laboratory operations, environmental monitoring, food chemistry, FSPCA Preventive Controls Qualified Individual training and much more.
Mérieux NutriSciences is one of the food industry’s leading providers of training and educational services. Better than anyone, we understand your immediate and long-term challenges. We leverage our extensive industry experience to add value in our offerings, and share the knowledge and expertise we’ve gained from working with leading companies to create high impact, cost-effective training programs.
Click here <DL catalog> to download our full 2017 Education Catalog on food health and safety concerns.
Courses & Training
Proven training programs that empower employees to make science-based decisions are one of the betst ways to ensure the quality and safety of your products. Our offer includes an extensive range of food safety training courses, aimed at all levels of food industry employees, presented by technically qualified specialists.
Custom Onsite Training
At Mérieux NutriSciences, our training professionals can tailor any of our food safety and quality courses to fit your unique product and processes. Our custom training programs can be delivered online or in person.
Practical and cost-effective, online training offers you the flexibility to train large and small groups of workers with the knowledge and skills necessary to produce safe, high-quality foods.