Lesson 1Retail and foodservice interfaces: supermarket, online grocery, foodservice procurement dynamicsLooks at how ready meals get to consumers through supermarkets, online shopping, and foodservice. Covers category management, own-brand products, menu rotations, tenders, pricing, service needs, data sharing, and promotion strategies in a Kiwi context.
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 partnership models with ingredient suppliers, co-packers, logistics firms, and retailers. Details contracts, specs, service levels, data exchange, and managing risks, performance, and innovation with these key partners in the food chain.
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 mealsOutlines main unit operations for chilled and frozen ready meals, from raw prep to cooking, cooling, filling, freezing, and packing. Focuses on process settings, challenges, and connections to food safety and consistent quality in manufacturing.
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 marketing. Covers materials, barrier features, modified atmosphere packaging (MAP), and freeze-friendly options, including supplier checks, migration tests, and sustainability in New Zealand practices.
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 business in the chain, describing models, value offers, and main activities. Includes make-or-buy decisions, co-packing, innovation, and coordination with external partners in the broader food industry.
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 materials for ready meals like meats, veggies, grains, and additives. Covers specs, certificates, quality traits, allergens, supplier approval, and incoming checks for release in a safe supply chain.
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 standardsCovers cold chain setup for chilled and frozen meals, with temp goals, gear, monitoring, and rules. Includes transport, storage, loading, and handling cold chain breaks to ensure product integrity.
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 auditsExamines how food laws and standards apply at each chain stage. Includes HACCP planning, GFSI like BRCGS and IFS, certification processes, audits, and roles of regulators and QA teams in compliance.
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 production to eating and waste. Shows value, cost, risk buildup, and where ready-meal makers connect with upstream and downstream partners globally.
Primary production and agricultural inputsPost-harvest handling and primary processingSecondary processing and product assemblyDistribution, retail, and consumption stagesWaste, by-products, and circular economy
