Lesson 1Retail and foodservice interfaces: supermarket, online grocery, foodservice procurement dynamicsLooks at how ready meals get to people through shops, online buying, and food services. Talks about managing types of food, own-brand items, menu changes, bids, prices, and what services are expected, including sharing information 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 ways to work with ingredient sellers, co-makers, transport people, and shop owners. Covers agreements, details needed, service quality, sharing data, 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 mealsTells about main steps in making cold and frozen ready meals, from preparing raw items to cooking, cooling, filling, freezing, and packing. Points out key settings, problems that slow things, and connections to food safety and steady product 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 technologiesStudies how packing helps safety, longer shelf time, and selling. Looks at materials, protection features, MAP, and tech that works with freezing, plus checking suppliers, testing for moving substances, 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 segmentsPlaces a ready-meal business in the chain, describing business ways, value offers, and main skills. Includes choices to make or buy, co-packing, new ideas, and how the company works with important outside people.
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 kinds of raw items for ready meals, like meats, vegetables, grains, and extras. Explains details, papers, quality points, things that cause allergies, and checking suppliers, plus looking at 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 standardsTells how to set up cold chain for cold and frozen meals, with target temperatures, tools, watching, and rules. Deals with moving, storing, 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 into how food laws and private rules guide each step in the chain. Covers making HACCP, GFSI plans like BRCGS and IFS, certification times, and outside checks, plus jobs of rule makers, official 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-fork chain, from growing to eating and waste. Shows how value, cost, and risk build up, and where a ready-meal maker connects 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
