Lesson 1Retail and foodservice interfaces: supermarket, online grocery, foodservice procurement dynamicsLooks at how ready meals get to buyers through shops, online stores, and food services. Covers shelf planning, own brands, menu changes, bids, prices, service needs, plus info 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 retailersExplains working relationships with ingredient providers, co-packers, transport firms, and shops. Details agreements, standards, service quality, data exchange, and handling risks, results, 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 processes for cold and frozen ready meals, from preparing raw items to cooking, cooling, filling, freezing, and packing. Notes key settings, issues, and ties to health 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 appeal. Covers materials, protection features, modified atmosphere packaging, and freeze-friendly options, including supplier checks, testing for leaks, and eco-friendly choices.
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 segmentsPlaces a ready-meal firm in the chain, describing business plans, value offers, and main skills. Includes choices on making or buying, co-packing, new ideas, 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 requirementsCovers raw items for ready meals like meats, veggies, grains, and extras. Explains standards, papers, quality traits, allergens, supplier checks, plus checks on arrival and approval steps.
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 standardsOutlines cold chain setup for cold and frozen meals, with temp goals, gear, checks, and rules. Covers moving, storing, loading ways, 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 auditsLooks at how food rules and private standards guide each chain part. Covers HACCP plans, GFSI programs like BRCGS and IFS, certification times, outside checks, plus roles of rule makers, 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 picture of the farm-to-table chain, from growing to eating and waste. Shows how value, costs, and risks build up, and where ready-meal makers link with up and down partners.
Primary production and agricultural inputsPost-harvest handling and primary processingSecondary processing and product assemblyDistribution, retail, and consumption stagesWaste, by-products, and circular economy
