The food production industry is incredibly vast and important on a global scale. Food is traded, processed, and managed internationally daily to ensure stores are stocked and customers can continuously buy their staples and luxuries. For this process to remain functional, those involved must thoroughly understand the food supply chain and how each aspect works.

The food supply chain requires extensive collaboration between various parties, from farmers to manufacturers and retailers. Professionals within any position in this supply chain must understand the importance of maintaining positive relationships throughout to ensure effective communication and operational optimisation. Effective collaboration of functions and processes guarantees that the consumer will receive a safe product that is more than satisfactory.

Furthermore, it is vital to manage risk within the food supply chain. With so many organisations and individuals involved in the process, each aspect must be considered and assessed based on potential risks. Once risks are established, preventative measures and corrective actions can be implemented to ensure smooth organisational functions.

Upon completion of this course, participants will be able to:

Understand the importance of effectively managing a food supply chain.
Identify key aspects of the food supply chain from a management and social perspective.
Establish and maintain positive relationships with professionals and customers within the food supply chain from regional and international business markets.
Evaluate each stage and process within the supply chain, acknowledging their specific opportunities and challenges.
Assess when it is necessary to offer varying levels of support to ensure the product will always reach the customer.
Comprehend all food safety laws and regulations on a regional and international basis.

This course is designed for anyone working within the food supply chain who wishes to develop their knowledge and skills. It would be most beneficial for:

Food Safety Officers
Operations Managers
Risk Managers
Hygiene Inspectors
Quality Control Directors
HR Personnel
Compliance Officers
Food Procurement Managers

This course uses a variety of adult learning styles to aid full understanding and comprehension. Participants will review case studies of established food supply chains to highlight key aspects surrounding efficiency and food safety and identify any potential areas for improvement.

The participants will have ample opportunities to partake in a variety of learning exercises and will be provided the correct tools to do so. These learning methods include seminars, video materials, group discussions and practical activities. This combination of methods will guarantee that the participants can fully develop their understanding of the taught content and related practical skills.

Day 5 of each course is reserved for a Q&A session, which may occur off-site. For 10-day courses, this also applies to day 10

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محتوى الكورس

Section 1: Fundamentals of Food Production

Comprehending the necessity and importance of food production within society.
Exploring the history of the agriculture industry and how it has developed to what we know today.
Assessing opportunities and challenges faced within the industry and how best to navigate them.
Identifying all aspects of the food production process and their concepts, principles and purpose.
Evaluating how the industry may evolve in the future.

Section 2: Food Manufacturing and Procurement

The vitality of food processing.
Analysing market conditions and expectations and exploring how to best meet demands.
What processes are included within food manufacturing – processing, packing and safety.
Managing food inventory – ensuring all food is safe, edible, and appropriate for selling.
Establishing relationships with food suppliers to ensure the highest quality for an ideal price.
Recognising trends within the supply chain.

Section 3: Reaching the Retailer

Evaluating the retail environment and its suitability for products.
Delivering food to the hands of the consumer – managing food in transit.
Managing food inventory at the retailer and maintaining relationships to ensure product priority.
The transition from traditional stores to online retailing – retailers utilising ‘dark stores.’

Section 4: Risk Management

Examining regional and international food safety regulations to ensure full compliance.
Understanding where risks can occur and establishing control in situations of crisis.
Conducting risk assessments regularly throughout the food supply chain.
Analysing risk data to implement preventative measures and plan for corrective actions.
Identifying different methods of corrective actions and crisis management – knowing when to recall items.

Section 5: Food Innovation and Sustainability

Utilising various methods to innovate improvements within the food supply chain.
How trends and innovative ideas change the way the public views food.
Engaging in sustainable practices to better guarantee the quality of the products.
Exploring different methods of recycling food by-products to reduce waste.

تفاصيل الشهادة

عند إتمام هذه الدورة التدريبية بنجاح، سيحصل المشاركون على شهادة إتمام التدريب من Holistique Training. وبالنسبة للذين يحضرون ويكملون الدورة التدريبية عبر الإنترنت، سيتم تزويدهم بشهادة إلكترونية (e-Certificate) من Holistique Training.

شهادات Holistique Training معتمدة من المجلس البريطاني للتقييم (BAC) وخدمة اعتماد التطوير المهني المستمر (CPD)، كما أنها معتمدة وفق معايير ISO 9001 وISO 21001 وISO 29993.

يتم منح نقاط التطوير المهني المستمر (CPD) لهذه الدورة من خلال شهاداتنا، وستظهر هذه النقاط على شهادة إتمام التدريب من Holistique Training. ووفقًا لمعايير خدمة اعتماد CPD، يتم منح نقطة CPD واحدة عن كل ساعة حضور في الدورة. ويمكن المطالبة بحد أقصى قدره 50 نقطة CPD لأي دورة واحدة نقدمها حاليًا.