Lesson 1Retail and foodservice interfaces: supermarket, online grocery, foodservice procurement dynamicsLooks at how ready meals get to buyers through supermarkets, online shops, and food services. Covers category handling, own brands, menu changes, bids, pricing, service needs, plus data exchange and promo plans in local markets.
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 models with ingredient suppliers, co-packers, transport firms, and shops. Details contracts, specs, service levels, data sharing, and managing risks, performance, and new ideas with partners in the supply 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 mealsDescribes main processes for chilled and frozen ready meals, from raw prep to cooking, cooling, filling, freezing, and packing. Points out process settings, issues, and ties to food 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 marketing. Covers materials, barrier features, MAP, and freeze-friendly types, plus supplier checks, migration tests, and thoughts on sustainability and recycling.
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, outlining business ways, value offers, and main skills. Includes make-or-buy decisions, co-packing, innovation, and how the company links with key 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 material types for ready meals, like meats, veggies, grains, and additives. Explains specs, certificates, quality traits, allergens, supplier checks, plus incoming checks and release choices.
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 standardsExplains cold chain setup for chilled and frozen meals, including temp goals, gear, monitoring, and rules. Covers transport, storage, loading ways, and handling 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 at how food laws and private standards guide each chain step. Covers HACCP setup, GFSI plans like BRCGS and IFS, certification times, and outside audits, plus roles of regulators and QA 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 view of the farm-to-fork chain, from farming to eating and waste. Shows how value, cost, and risk build up, and where a ready-meal maker links with upstream and downstream partners.
Primary production and agricultural inputsPost-harvest handling and primary processingSecondary processing and product assemblyDistribution, retail, and consumption stagesWaste, by-products, and circular economy
