Food Supply Chain Management and Best Practice

This DIXONTECH training focuses on the critical aspects of managing food supply chains, from farm to fork. It provides the knowledge and tools required to design, operate, and optimize food supply systems with high standards of safety, sustainability, and efficiency. Participants will explore best practices in food logistics, cold chain management, quality assurance, and traceability, ensuring compliance with global food safety and sustainability regulations.

TRAINING TOPICS

• Fundamentals of food supply chain systems

• Cold chain logistics and temperature control

• Food safety, quality, and traceability management

• Sustainable sourcing and waste reduction

• Best practices in food logistics and distribution

BY THE END OF THIS TRAINING COURSE, DELEGATES WILL BE ABLE TO

• Understand food supply chain processes

• Implement effective cold chain systems

• Apply global food safety standards

• Enhance traceability and quality monitoring

• Optimize food logistics and storage

• Reduce waste and improve sustainability

• Strengthen collaboration across the supply chain

TRAINING IS TAILORED TO

• Food supply and logistics managers

• Quality assurance and food safety officers

• Procurement and production supervisors

• Distribution and cold chain specialists

• Operations and warehouse managers

• Food industry consultants and planners

• Sustainability and compliance professionals

TRAINING METHODOLOGY

This DIXONTECH course uses case studies from global food supply networks, simulations, and group discussions. Participants will apply analytical tools, process mapping, and improvement frameworks to real-world food logistics scenarios, ensuring practical and actionable knowledge that enhances food safety, efficiency, and sustainability.

DAY 1

INTRODUCTION TO FOOD SUPPLY CHAINS

• Overview of the food supply chain system

• Stakeholders in the global food industry

• Key drivers of efficiency and sustainability

• The importance of food safety and quality

• Logistics and procurement in food operations

• Value chain analysis in food industries

• Global trends shaping food supply chains

DAY 2

FOOD SAFETY AND QUALITY MANAGEMENT

• Global food safety standards (ISO 22000, HACCP)

• Quality assurance principles and systems design

• Managing contamination and safety risks

• Traceability tools and digital monitoring systems

• Inspection, testing, and certification procedures

• Supplier audits and compliance frameworks

• Role of leadership in maintaining food quality

DAY 3

COLD CHAIN MANAGEMENT AND STORAGE SYSTEMS

• Fundamentals of cold chain logistics

• Temperature-sensitive product management

• Designing cold storage and distribution systems

• Monitoring and data logging technologies

• Managing perishability and shelf-life control

• Transport modes and refrigeration techniques

• Reducing cold chain energy and cost inefficiencies

DAY 4

SUSTAINABILITY AND WASTE REDUCTION

• Sustainable sourcing and responsible procurement

• Reducing food loss and waste initiatives