Name: Measuring Food Loss and Waste
Price: 995.00 ZAR
Availability: InStock

About Course

Your number for food loss and waste is either defensible or it is not. This course teaches you how to build the kind that survives an auditor’s question.

Every site that reports a food loss and waste figure has already made six decisions that fix what that number means, whether anyone wrote them down or not. This course makes you take those decisions on purpose, in this order: what counts, how you will measure it, and how you prove the number is right.

It runs on the same case study as Course 1: a vegetable freezing plant in Tzaneen, one production day, 40 000 kg of butternut in at the gate. Here you walk that same lot stage by stage, calculate the loss, the stage yield and the cumulative yield at every point, classify every stream the moment it is generated, and close the whole line’s mass balance to within plus or minus 5 percent. A practical workshop then has you build a defensible baseline for a line of your own, using the same method.

For employers and QA managers

A baseline that survives an audit. FSSC 22000 clause 2.5.16 asks for a defensible figure, not a guess. This course teaches the scope, method and mass balance discipline an auditor tests when they ask where a number came from.
Built by the people who will use it. The learner leaves with a completed baseline workbook for a real line, built stage by stage, ready to be repeated on your own site.
No lost production day. About seven 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: R995 instead of R1695. Enrol today and start your first lesson in two minutes.

Enrol now, R995 (normally R1695)

Questions people ask before they enrol

Who is this measuring food loss and waste course for?
QA and technical managers, FSMS implementers and production managers in South African food manufacturing who need to build or defend a food loss and waste figure. Comfort with percentages and simple formulas is assumed, nothing more advanced.

Do I need to complete Course 1 first?
No, this course stands alone and defines its own terms. Course 1, Food Loss and Waste Essentials, is aimed at line staff and covers the same vocabulary at a simpler level, so the two work well together on one site.

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

What is the practical workshop?
A hands on sitting where you build a complete, defensible baseline for a production line: scope declaration, a classified process walk, a closed mass balance and an annualised figure split by destination and material type. Do it on the course case study, or bring your own site’s numbers.

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 this course teaches the measurement method a defensible 2.5.16 baseline is built on. 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?
R995 per learner on the current special, normally R1695. 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: What counts, what does not, and who is asking
The vocabulary, the boundaries and the clauses. By the end of this module you can look at any stream leaving your process and say what it is, where it belongs in the hierarchy, and which standard is asking you about it.

Module 2: Scoping and baselining: deciding what you are going to count
Before a single kilogram gets weighed, six decisions have already fixed what your number will mean. This module makes you take those decisions deliberately, write them down, and defend each one to an auditor or a customer.

Module 3: Walking the process, start to finish
One raw material lot, from the weighbridge to the finished goods store. At every stage you calculate the loss, the stage yield and the cumulative yield, you classify every stream at the point it is generated, and at the end you close the mass balance on the whole line. This is the module the rest of the course was built to support.

B3.1 The three formulas and the batch record that feeds them
B3.2 Intake: the loss you inherit and the loss you create
B3.3 Primary processing: where the biggest number is
B3.4 The trim table: one operation, two destinations
B3.5 Thermal stages: when mass changes and nothing was lost
B3.6 Dry matter, water and the yield that is actually possible
B3.7 Packing, grading, giveaway and the finished goods store
B3.8 Closing the balance on the whole line
Knowledge check 3
End of course game: close the balance

Module 4: The practical workshop: baseline the line
A hands on sitting on the course case study. You build a complete, defensible baseline for a production line: scope declaration, a classified process walk and a closed mass balance, ending in an annualised figure split by destination and material type. Bring your own site's numbers if you have them.

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

Student Ratings & Reviews

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About Course

Your number for food loss and waste is either defensible or it is not. This course teaches you how to build the kind that survives an auditor’s question.

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: What counts, what does not, and who is asking
The vocabulary, the boundaries and the clauses. By the end of this module you can look at any stream leaving your process and say what it is, where it belongs in the hierarchy, and which standard is asking you about it.

B1.1 The size of the problem, and why it landed on your desk

B1.2 The words that decide everything

B1.3 Two frames, and saying which one you are in

B1.4 The hierarchy and the ten destinations

B1.5 What the standards actually require, clause by clause

Knowledge check 1

Module 2: Scoping and baselining: deciding what you are going to count
Before a single kilogram gets weighed, six decisions have already fixed what your number will mean. This module makes you take those decisions deliberately, write them down, and defend each one to an auditor or a customer.

B2.1 Setting the scope: four decisions before you weigh anything

B2.2 Choosing how to quantify

B2.3 Mass balance, and when it lies to you

B2.4 Taking the packaging out

B2.5 Converting what you did not weigh

B2.6 Sampling, scaling up and being honest about uncertainty

Knowledge check 2

Halfway game: scope it, measure it

B3.1 The three formulas and the batch record that feeds them

B3.2 Intake: the loss you inherit and the loss you create

B3.3 Primary processing: where the biggest number is

B3.4 The trim table: one operation, two destinations

B3.5 Thermal stages: when mass changes and nothing was lost

B3.6 Dry matter, water and the yield that is actually possible

B3.7 Packing, grading, giveaway and the finished goods store

B3.8 Closing the balance on the whole line

Knowledge check 3

End of course game: close the balance

B8.1 Workshop briefing

B8.2 Sitting one: baseline the line

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

Final assessment

About Course

Your number for food loss and waste is either defensible or it is not. This course teaches you how to build the kind that survives an auditor’s question.

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: What counts, what does not, and who is asking The vocabulary, the boundaries and the clauses. By the end of this module you can look at any stream leaving your process and say what it is, where it belongs in the hierarchy, and which standard is asking you about it.

B1.1 The size of the problem, and why it landed on your desk

B1.2 The words that decide everything

B1.3 Two frames, and saying which one you are in

B1.4 The hierarchy and the ten destinations

B1.5 What the standards actually require, clause by clause

Knowledge check 1

Module 2: Scoping and baselining: deciding what you are going to count Before a single kilogram gets weighed, six decisions have already fixed what your number will mean. This module makes you take those decisions deliberately, write them down, and defend each one to an auditor or a customer.

B2.1 Setting the scope: four decisions before you weigh anything

B2.2 Choosing how to quantify

B2.3 Mass balance, and when it lies to you

B2.4 Taking the packaging out

B2.5 Converting what you did not weigh

B2.6 Sampling, scaling up and being honest about uncertainty

Knowledge check 2

Halfway game: scope it, measure it

B3.1 The three formulas and the batch record that feeds them

B3.2 Intake: the loss you inherit and the loss you create

B3.3 Primary processing: where the biggest number is

B3.4 The trim table: one operation, two destinations

B3.5 Thermal stages: when mass changes and nothing was lost

B3.6 Dry matter, water and the yield that is actually possible

B3.7 Packing, grading, giveaway and the finished goods store

B3.8 Closing the balance on the whole line

Knowledge check 3

End of course game: close the balance

B8.1 Workshop briefing

B8.2 Sitting one: baseline the line

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

Final assessment

Student Ratings & Reviews

ASC Main Website

Module 1: What counts, what does not, and who is asking
The vocabulary, the boundaries and the clauses. By the end of this module you can look at any stream leaving your process and say what it is, where it belongs in the hierarchy, and which standard is asking you about it.

Module 2: Scoping and baselining: deciding what you are going to count
Before a single kilogram gets weighed, six decisions have already fixed what your number will mean. This module makes you take those decisions deliberately, write them down, and defend each one to an auditor or a customer.

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