Lesson 1Retail and foodservice interfaces: supermarket, online grocery, foodservice procurement dynamicsLooks at how ready meals get to buyers through supermarkets, online shops, and foodservice. Covers shelf management, own brands, menu changes, tenders, pricing, service needs, data sharing, and promo plans.
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 ties with ingredient suppliers, co-packers, transport firms, and shops. Details contracts, specs, service levels, data exchange, 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 mealsCovers main processing steps for chilled and frozen ready meals, from raw prep to cooking, cooling, filling, freezing, and packing. Notes key settings, hold-ups, and ties to 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 technologiesReviews packaging's role in safety, shelf life, and sales appeal. Covers materials, barriers, MAP, freeze-friendly types, supplier checks, migration tests, and green, recyclable 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-meals firm sits in the chain, with business setups, value offers, and main skills. Includes make-or-buy calls, co-packing, innovation, and linking 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 requirementsDiscusses raw inputs for ready meals like meats, veg, grains, additives. Covers specs, certs, quality traits, allergens, supplier approval, and checks for incoming goods release.
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 standardsDetails cold chain setup for chilled/frozen meals, with temp goals, gear, monitoring, regs. Covers haulage, storage, loading, and fixing cold chain 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 auditsShows how food laws and private standards rule each chain step. Covers HACCP plans, GFSI like BRCGS/IFS, cert cycles, audits, plus regulator, body, and QA team roles.
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 map of farm-to-fork chain, from farm to eating and waste. Tracks value, costs, risks buildup, and ready-meal maker links upstream/downstream.
Primary production and agricultural inputsPost-harvest handling and primary processingSecondary processing and product assemblyDistribution, retail, and consumption stagesWaste, by-products, and circular economy
