Name: Food Loss and Waste Essentials
Price: 599.00 ZAR
Availability: InStock

About Course

Your line loses money in a bin every shift. This course teaches the people standing next to it what to do about it.

South Africa loses or wastes about 10.2 million tonnes of food a year, and close to half of that never reaches a household. It happens inside a fence, on a line, with a shift working. This course is for the people on that line.

It is built on one real production day at a vegetable freezing plant in Tzaneen: 40 000 kg of butternut in at the gate, 26 510 kg of frozen diced product out at the end. Every lesson, diagram, quiz and calculation follows that same lot from the weighbridge to the pallet, so nothing is abstract. By the end a learner can look at a bin and say which of three piles it is, what it cost, and who they tell.

For employers and QA managers

Audit evidence, per person. FSSC 22000 additional requirement 2.5.16 asks a site to set objectives to reduce food loss and waste, to train personnel on it, and to keep records. Every learner gets a certificate with QR verification. File it against 2.5.16 b.
The money is on the floor, not in the report. The worked day in this course shows 2 880 kg of good food leaving the chain in one shift and what it cost the site. The skip invoice was 5 percent of it. Your staff are standing next to the other 95 percent.
No lost production day. About five hours in total, in short pieces on any phone, during quiet time or at home.
Written by an auditor. Mthokozisi Nkosi, ASC’s founder and an FSSC 22000 and BRCGS lead auditor, built this course from what he sees on site.
Teams of five or more: contact us for a team rate and one invoice.

For learners

Special offer: R599 instead of R899. Enrol today and start your first lesson in two minutes.

Enrol now, R599 (normally R899)

Questions people ask before they enrol

Who is this food loss and waste course for?
Operators, supervisors, packers, warehouse and hygiene staff in South African food manufacturing, packhouses and cold stores. No prior training is needed and no maths beyond adding and subtracting kilograms.

How long does it take?
About five hours in total including the quizzes. It works on any phone and you can stop and continue later.

Do I need to work at a factory to do the activities?
No. Every activity and case pack in this course is built to be completed on the course case study, a vegetable freezing plant in Tzaneen, so you can do the whole course without an employer.

Does this help with FSSC 22000?
Yes. FSSC 22000 additional requirement 2.5.16 is the only GFSI benchmarked scheme requirement that asks a site to reduce food loss and waste, and 2.5.16 b asks for personnel to be trained on it. This course, and the certificate each learner gets, is that evidence. BRCGS Food Issue 9 clause 4.12 and SQF clause 11.8 deal with waste handling, which the course also covers.

Is there a certificate?
Yes. Everyone who passes every quiz and the final assessment at 70 percent receives a Certificate of Achievement with a QR code and verification ID that anyone can check online.

What does it cost?
R599 per learner on the current special, normally R899. Payment is by card or EFT through PayFast. Enrol five or more and contact ASC for a team rate and one invoice.

Course Content

Start here

Welcome, and how this course works

Module 1: Why food gets thrown away, and why it matters here
What we mean when we say food is wasted, how much of it this country throws away, and what one ordinary day on one line costs this factory. By the end you will be able to look at a bin and say what is in it and roughly what it cost.

Module 2: Where it happens on your line
A walk down the butternut line from the weighbridge to the finished goods store, stopping at every place food goes missing. By the end you will know where the big numbers are on a line, and be able to find the same places on your own.

Module 3: What you can do about it, shift by shift
The five things an operator genuinely controls, why two bins beat one bin every time, how to report something so that it actually gets fixed, and the rules for food that can still be saved.

Module 4: Sorting, segregating and recording it correctly
Weighing what comes off your station, writing it down so it is worth something, reading the shift board, and seeing where your number goes after you write it.

Module 5: Putting it together
One shift on the butternut line from the weighbridge to the store, with you making the call at every point. Then five things to do on your next five shifts.

Final assessment
Proctored. Pass mark 70 percent, two attempts.

Student Ratings & Reviews

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About Course

Your line loses money in a bin every shift. This course teaches the people standing next to it what to do about it.

For employers and QA managers

For learners

Questions people ask before they enrol

Course Content

Start here

Welcome, and how this course works

Module 1: Why food gets thrown away, and why it matters here
What we mean when we say food is wasted, how much of it this country throws away, and what one ordinary day on one line costs this factory. By the end you will be able to look at a bin and say what is in it and roughly what it cost.

A1.1 Food that was going to be eaten

A1.2 The three piles

A1.3 Where the money actually goes

A1.4 Who is asking, and why it will not go away

Knowledge check 1

Module 2: Where it happens on your line
A walk down the butternut line from the weighbridge to the finished goods store, stopping at every place food goes missing. By the end you will know where the big numbers are on a line, and be able to find the same places on your own.

A2.1 At the gate and in the store

A2.2 Peeling, trimming and cutting

A2.3 The trim table: the same knife, two bins

A2.4 Filling, packing and the store

A2.5 Some of what you weigh is water

Knowledge check 2

Halfway game: which bin, stop or carry on

Module 3: What you can do about it, shift by shift
The five things an operator genuinely controls, why two bins beat one bin every time, how to report something so that it actually gets fixed, and the rules for food that can still be saved.

A3.1 The five things you control

A3.2 Two bins, not one

A3.3 Speaking up so that something happens

A3.4 Food that can still be saved

Knowledge check 3

Module 4: Sorting, segregating and recording it correctly
Weighing what comes off your station, writing it down so it is worth something, reading the shift board, and seeing where your number goes after you write it.

A4.1 Weighing it and writing it down

A4.2 Reading the shift board

A4.3 What happens to your numbers

Knowledge check 4

Module 5: Putting it together
One shift on the butternut line from the weighbridge to the store, with you making the call at every point. Then five things to do on your next five shifts.

A5.1 One shift, end to end

A5.2 Your first week

Knowledge check 5

End of course game: say it, name it, what would you do

Final assessment
Proctored. Pass mark 70 percent, two attempts.

Final assessment

About Course

Your line loses money in a bin every shift. This course teaches the people standing next to it what to do about it.

For employers and QA managers

For learners

Questions people ask before they enrol

Course Content

Start here

Welcome, and how this course works

Module 1: Why food gets thrown away, and why it matters here What we mean when we say food is wasted, how much of it this country throws away, and what one ordinary day on one line costs this factory. By the end you will be able to look at a bin and say what is in it and roughly what it cost.

A1.1 Food that was going to be eaten

A1.2 The three piles

A1.3 Where the money actually goes

A1.4 Who is asking, and why it will not go away

Knowledge check 1

Module 2: Where it happens on your line A walk down the butternut line from the weighbridge to the finished goods store, stopping at every place food goes missing. By the end you will know where the big numbers are on a line, and be able to find the same places on your own.

A2.1 At the gate and in the store

A2.2 Peeling, trimming and cutting

A2.3 The trim table: the same knife, two bins

A2.4 Filling, packing and the store

A2.5 Some of what you weigh is water

Knowledge check 2

Halfway game: which bin, stop or carry on

Module 3: What you can do about it, shift by shift The five things an operator genuinely controls, why two bins beat one bin every time, how to report something so that it actually gets fixed, and the rules for food that can still be saved.

A3.1 The five things you control

A3.2 Two bins, not one

A3.3 Speaking up so that something happens

A3.4 Food that can still be saved

Knowledge check 3

Module 4: Sorting, segregating and recording it correctly Weighing what comes off your station, writing it down so it is worth something, reading the shift board, and seeing where your number goes after you write it.

A4.1 Weighing it and writing it down

A4.2 Reading the shift board

A4.3 What happens to your numbers

Knowledge check 4

Module 5: Putting it together One shift on the butternut line from the weighbridge to the store, with you making the call at every point. Then five things to do on your next five shifts.

A5.1 One shift, end to end

A5.2 Your first week

Knowledge check 5

End of course game: say it, name it, what would you do

Final assessment Proctored. Pass mark 70 percent, two attempts.

Final assessment

Student Ratings & Reviews

ASC Main Website

Module 1: Why food gets thrown away, and why it matters here
What we mean when we say food is wasted, how much of it this country throws away, and what one ordinary day on one line costs this factory. By the end you will be able to look at a bin and say what is in it and roughly what it cost.

Module 2: Where it happens on your line
A walk down the butternut line from the weighbridge to the finished goods store, stopping at every place food goes missing. By the end you will know where the big numbers are on a line, and be able to find the same places on your own.

Module 3: What you can do about it, shift by shift
The five things an operator genuinely controls, why two bins beat one bin every time, how to report something so that it actually gets fixed, and the rules for food that can still be saved.

Module 4: Sorting, segregating and recording it correctly
Weighing what comes off your station, writing it down so it is worth something, reading the shift board, and seeing where your number goes after you write it.

Module 5: Putting it together
One shift on the butternut line from the weighbridge to the store, with you making the call at every point. Then five things to do on your next five shifts.

Final assessment
Proctored. Pass mark 70 percent, two attempts.