Lesson 1Retail and foodservice interfaces: supermarket, online grocery, foodservice procurement dynamicsLooks at how ready meals get to consumers through supermarkets, online grocery platforms, and foodservice channels. It covers category management, private labels, menu rotations, tenders, pricing strategies, service expectations, data sharing, and promotional planning to optimise sales and customer satisfaction.
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. It details contracts, specifications, service levels, data exchange, and strategies for managing risks, performance, and innovation to build strong supply chain relationships.
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 preparing raw ingredients to cooking, cooling, filling, freezing, and packing. It emphasises process parameters, potential bottlenecks, and connections to food safety and consistent product 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 technologiesDiscusses the role of packaging in ensuring safety, extending shelf life, and enhancing marketing appeal. It reviews materials, barrier properties, modified atmosphere packaging (MAP), and technologies suitable for freezing, along with supplier evaluation, migration tests, and considerations for sustainability and recyclability.
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 company in the overall chain, describing business models, value propositions, and essential capabilities. It covers decisions on make-or-buy, co-packing arrangements, innovation efforts, and coordination with key external partners for seamless operations.
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 categories of raw materials for ready meals, such as meats, vegetables, grains, and additives. It explains specifications, certificates, quality standards, allergens, supplier approval processes, and procedures for incoming inspections and release to maintain high standards.
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 standardsDescribes cold chain setup for chilled and frozen meals, including target temperatures, equipment, monitoring systems, and regulatory requirements. It addresses transportation, warehousing, loading methods, and handling disruptions to ensure product integrity throughout distribution.
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 industry standards apply at each chain stage. It covers HACCP implementation, GFSI standards like BRCGS and IFS, certification processes, third-party audits, and the involvement of regulators, notified bodies, and internal quality assurance 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)Offers a clear overview of the farm-to-fork chain, from primary production to consumption and waste management. It illustrates how value, costs, and risks build up, and highlights interactions between a ready-meal producer and upstream and downstream partners in the ecosystem.
Primary production and agricultural inputsPost-harvest handling and primary processingSecondary processing and product assemblyDistribution, retail, and consumption stagesWaste, by-products, and circular economy
