Key facts

Course Dates
30 Sept - 4 Oct 2019
Type/Duration
5 days - The course can be taken as a stand alone training course or to attain credits.
Entry Requirements
Graduate level or experienced within the food industry.
Credits
15
Cost
£1200.00
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
Course Provider
Harper Adams University
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
Harper Adams University
Cohort
AFTP Cohort
Tutors

Dr James Bell

Course overview

Food processing and manufacturing businesses must operate in planned, organised and systematic ways if they are to be effective, efficient and profitable.

Operations management is the function within a processing or manufacturing organisation that oversees production to ensure that products are made to specification and the satisfaction of customers.

It has responsibility for the design, development and redesign of production processes, and associated input processes, to ensure continual improvement, efficiency gains, cost reductions, the creation of a safe working environment and the compliance of production operations with legislation and standards e.g. health and safety legislation, quality system standards.

This course introduces participants to the concepts and practices of operations management in the context of food processing and manufacturing businesses. It conveys an understanding of the role of supervisory and management staff in the design, operation, management and improvement of food production operations such that customer requirements are continually met and legal requirements are adhered to.

This course has been tailored towards both university graduates and also non-graduates, who hold relative experience in the food manufacture industry. This course explores the operational aspects of food manufacturing businesses and considers the systems and methodologies that should be used when running food processing operations and the techniques that should be used to increase productivity, minimise waste and increase profit.

Learning outcomes

By the end of this course you will be able to:

  • Critically evaluate process design and control as the means of continually meeting customer requirements.
  • Appraise and analyse food quality and food safety management systems as the mechanisms that deliver product that meets customer and legal requirements.
  • Assess good manufacturing practice as the means of day-to-day management of a food production business and the delivery of product that conforms to specifications.
  • Critically evaluate the need for continual process improvement and the methodologies that give process improvements, reduce costs and waste and improve profitability.
  • Analyse and appraise requirements and methods for the creation of a safe working environment and the reduction of environmental impacts such that the business operates in compliance with the law.
Additional Course Information

Areas covered will include:

  • The UK and European food industry
  • Product specifications
  • Good manufacturing practice
  • Quality and food safety management systems
  • Process control and improvement
  • Environmental management
    My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
    Andy Russell - Fresh Produce Technologist, Bakkavor

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