Lesson 1Retail and foodservice interfaces: supermarket, online grocery, foodservice procurement dynamicsThis lesson looks at how ready meals get to buyers through shops, online stores, and food services. It covers shelf planning, own-brand products, menu changes, bids, prices, service needs, data sharing, and sales promotions.
Supermarket category roles and shelf placementOnline grocery assortment and last-mile issuesFoodservice tenders and contract structuresPrivate label versus branded ready mealsTrade promotions and demand forecastingLesson 2Interactions with at least three partner types: ingredient suppliers, contract manufacturers/co-packers, logistics providers, and retailersThis lesson explains working with ingredient suppliers, co-packers, transport firms, and shops. It covers agreements, specs, service standards, data exchange, and managing risks, performance, and new ideas with partners.
Selecting and approving ingredient suppliersCo-packer due diligence and contractsService level agreements with logistics partnersJoint business planning with retailersPerformance KPIs and supplier scorecardsLesson 3Food processing and manufacturing: unit operations for ready-to-eat frozen and chilled mealsThis lesson describes main processes for chilled and frozen ready meals, from preparing raw items to cooking, cooling, filling, freezing, and packing. It highlights key settings, problems, and ties to safety and quality.
Raw material preparation and portioningThermal processing and cook–chill stepsRapid cooling, freezing, and crystallizationFilling, sealing, and in-line quality checksCleaning, sanitation, and allergen changeoversLesson 4Packaging and packaging suppliers: materials, barrier properties, MAP and freezing-compatible technologiesThis lesson reviews packaging's role in safety, shelf life, and appeal. It covers materials, barriers, modified atmosphere packaging, freezing formats, supplier checks, testing, and eco-friendly options.
Rigid and flexible packaging material optionsOxygen, moisture, and light barrier designMAP gas mixes for chilled ready mealsFreezer-safe formats and seal integrityPackaging supplier approval and auditsLesson 5Where a ready-to-eat meals company fits: business model, core activities, and touchpoints with other segmentsThis lesson places a ready-meal firm in the chain, covering business types, value offers, and main skills. It discusses making vs buying, co-packing, innovation, and links with outside partners.
Consumer value proposition and positioningOwn manufacturing versus outsourcing strategyCore capabilities in R&D and operationsRevenue streams and cost structure driversStrategic partnerships across the value chainLesson 6Raw material sourcing and ingredient suppliers: types, specifications, and quality requirementsThis lesson covers raw items for ready meals like meats, veggies, grains, and additives. It explains specs, certificates, quality traits, allergens, supplier checks, and inspection processes.
Types of ingredients used in ready mealsTechnical and sensory specifications setupMicrobiological and chemical quality criteriaAllergen management and cross-contact risksIncoming goods inspection and sampling plansLesson 7Cold chain logistics and distribution: refrigerated transport, storage, and temperature control standardsThis lesson explains cold chain setup for chilled and frozen meals, including temp goals, gear, monitoring, and rules. It covers transport, storage, loading, and handling temp breaks.
Temperature ranges for chilled and frozen foodsRefrigerated transport equipment and loadingCold storage layout and handling practicesMonitoring, data logging, and alarmsManaging excursions and product dispositionLesson 8Regulatory and certification touchpoints across the chain: food law, HACCP, BRC/IFS, and third-party auditsThis lesson explores how laws and standards control each chain step. It covers HACCP plans, schemes like BRCGS and IFS, certification, audits, and roles of officials and QA teams.
Key global and national food law requirementsHACCP plan development and validationGFSI schemes: BRCGS, IFS, FSSC 22000Audit preparation, conduct, and follow-upManaging nonconformities and corrective actionsLesson 9Overview of the end-to-end food value chain (farm to fork)This lesson gives a clear view of the farm-to-fork chain, from farming to eating and waste. It shows value, costs, risks buildup, and where ready-meal makers connect with others.
Primary production and agricultural inputsPost-harvest handling and primary processingSecondary processing and product assemblyDistribution, retail, and consumption stagesWaste, by-products, and circular economy
