ASC Food Safety Training
A small food producer weighing chopped vegetables for chakalaka beside new glass jars, a scale and a pH meter in a clean home kitchen. Course cover: Introduction to Food Product Development (NPD), From Recipe to Retail Shelf.

Introduction to Food Product Development (NPD): From Recipe to Retail Shelf

R1 950

8 hour online course, FS75-0101. Turn a kitchen recipe into a weighed, costed product with a safe-by-design check, a corrected first label, a legal route and a launch decision you can defend. Includes the Recipe Cost and Price Calculator and the five-stage NPD Launch Workbook. R1 950.

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Description

Take a recipe from a kitchen or a market stall to a retail shelf. Weigh it into a formula, cost it and price it on margin, check it is safe by design, correct a first label, answer the buyer’s six questions and make a gate decision you can defend, in an 8 hour online course with a five-stage practical. Intermediate and Advanced levels follow for factory NPD teams and technical leads.

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