Practical Food Loss and Waste training focused on reducing operational waste, improving manufacturing efficiency, supporting sustainability, and identifying hidden process losses that impact cost and performance in food manufacturing environments.
Explains how to establish a food loss and waste programme that identifies sources, measures impact, and drives reduction actions.
• Identify and quantify food loss and waste.
• Implement reduction and monitoring actions.
• Quality / Food Safety managers
• Production / Operations managers
• Continuous improvement teams
• Supply chain managers
• Technical managers
• Food manufacturers
• Ingredient manufacturers
• Beverage manufacturers
• Feed manufacturers
• Food processing sites
No visibility of loss and waste
Higher production costs
Missed FSSC requirement
Audit nonconformities
Reduced profitability
Upon completion of the course participants will receive a “Certificate of Successful Completion”.
