Lesson 1Retail and foodservice interfaces: supermarket, online grocery, foodservice procurement dynamicsLooks at how ready meals get to buyers through supermarkets, online shops, and food services. Talks about managing product types, own-brand items, menu changes, bids, prices, and service needs, including sharing info and planning 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 retailersExplains working with ingredient suppliers, co-packers, transport companies, and shops. Covers agreements, details, service standards, info sharing, and handling 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 mealsDescribes main steps for chilled and frozen ready meals, from preparing raw items to cooking, cooling, filling, freezing, and packing. Points out process settings, problems, and connections to food safety and steady 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 technologiesLooks at packaging's role in safety, shelf life, and appeal. Reviews materials, protection features, modified atmosphere packaging, and formats for freezing, plus checking suppliers, testing for chemicals, and thinking about green and reusable 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 segmentsShows where a ready-meal business sits in the chain, explaining business ways, value offers, and main skills. Covers making or buying choices, co-packing, new ideas, and how the company works with key outside groups.
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 requirementsCovers types of raw materials for ready meals like meats, vegetables, grains, and extras. Explains details, certificates, quality features, allergens, and supplier checks, plus checking incoming items and deciding to use them.
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 standardsExplains cold chain setup for chilled and frozen meals, including target temperatures, tools, watching, and rules. Covers transport, storage, loading ways, and fixing breaks in the cold chain.
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 auditsLooks at how food laws and private rules control each chain step. Covers HACCP setup, GFSI programs like BRCGS and IFS, certification times, and outside checks, plus roles of rule makers, approved bodies, and inside quality 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)Gives a clear view of the farm-to-fork chain, from growing to eating and waste. Shows how value, cost, and risk build up, and where a ready-meal maker connects with upstream and downstream partners.
Primary production and agricultural inputsPost-harvest handling and primary processingSecondary processing and product assemblyDistribution, retail, and consumption stagesWaste, by-products, and circular economy
