Food Supply Chain Management and Best Practice

This DIXONTECH course provides professionals in the food industry with an in-depth understanding of food supply chain management, focusing on efficiency, sustainability, and safety from farm to fork. It covers the essential processes of sourcing, production, storage, transportation, and distribution, emphasizing global best practices, traceability, and risk control to ensure food quality, compliance, and competitiveness.

TRAINING TOPICS

• Fundamentals of food supply chain management
• Procurement and supplier quality control
• Cold chain logistics and temperature monitoring
• Inventory, storage, and warehouse management for perishables
• Food safety standards and certifications (HACCP, ISO 22000)
• Sustainable and ethical food sourcing
• Risk and crisis management in food supply chains
• Traceability systems and digital technologies
• Global food logistics and best practices

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

• Design and manage efficient food supply chains
• Apply global food safety and quality standards
• Control temperature-sensitive logistics operations
• Evaluate and monitor suppliers effectively
• Improve traceability and compliance across operations
• Manage food safety risks and recalls efficiently
• Implement sustainability principles in food sourcing
• Optimize cost, quality, and delivery balance

TRAINING IS TAILORED TO

• Supply chain and logistics professionals in the food sector
• Quality assurance and food safety officers
• Procurement and production planners
• Warehouse and cold chain managers
• Operations and plant supervisors
• Food import/export and distribution coordinators
• Sustainability and compliance officers
• Agribusiness and retail food managers

TRAINING METHODOLOGY

The DIXONTECH methodology integrates interactive lectures, case studies, simulations, and group workshops. Participants analyze real-world scenarios of leading food companies, design cold-chain logistics models, and develop risk-control plans aligned with international food safety frameworks and sustainability standards.

DAY 1:

Introduction to Food Supply Chains and Industry Frameworks

• Overview of global food supply chains and systems
• Structure and flow of agri-food value chains
• Stakeholders and interconnections across the food network
• Trends in global food logistics and retail distribution
• Quality, safety, and regulatory frameworks overview
• Supply chain coordination and information flow models
• Farm-to-fork concept and consumer expectations
• Challenges of perishability and demand seasonality
• Case study: global best practice food supply models

DAY 2:

Procurement, Supplier Management, and Quality Assurance

• Strategic food procurement and sourcing strategies
• Supplier qualification, auditing, and certification processes
• Managing vendor performance and contractual obligations
• Food quality control and inspection procedures
• Raw material traceability and supplier data management
• Supplier risk management and contingency planning
• Ethical and sustainable sourcing initiatives
• Workshop: developing a food supplier evaluation matrix

DAY 3:

Cold Chain and Logistics Management

• Principles of cold chain and temperature control logistics
• Planning and monitoring of refrigerated transport systems
• Storage and warehousing standards for perishable goods
• Packaging innovations for extended shelf life
• Route optimization and transport cost efficiency
• Real-time monitoring and IoT in food logistics
• Global food distribution and last-mile delivery challenges
• Workshop: cold chain design and performance analysis

DAY 4:

Food Safety, Standards, and Risk Management

• HACCP principles and implementation stages
• ISO 22000 and other key global food standards
• Food traceability and recall management procedures
• Contamination control and hygiene practices
• Risk assessment in food supply operations
• Crisis communication and emergency response planning
• Compliance with international and regional regulations
• Case study: managing a global food recall scenario

DAY 5:

Sustainable and Digital Food Supply Chains

• Sustainable sourcing and circular economy principles
• Reducing food waste and optimizing resource efficiency
• Ethical trade and social responsibility practices
• Carbon footprint reduction in logistics and packaging
• Blockchain and digital traceability systems in food logistics
• AI-based demand forecasting and route optimization
• Integrating sustainability with profitability metrics
• Final workshop: designing a future-ready food supply chain