Specialist Certificate in Cold Chain Management (Food and Beverage)

Next Intake Commencement Date:

03 Jul 2017, Monday

Select a registration method:

Register Online   Download Form

Specialist Certificate in Cold Chain Management (Food and Beverage)
  • 03 Jul 2017 – 05 Jul 2017, Intake: 1
  • 01 Nov 2017 – 03 Nov 2017, Intake: 2
Objectives

A cold chain may be defined as a temperature-controlled supply chain. In the food and beverage sector, an “unbroken” cold chain involves a network of refrigerators, cold stores, freezers and cold boxes organised and maintained so that refrigerated consumables (called cool cargo) during transportation and transient storage are kept at the right temperature to retain their original condition or level of freshness throughout the duration of their transportation, storage and distribution from factory to the point of use. Unlike other goods or merchandise, cold chain goods are perishable and are always en route towards end use or destination, even when held temporarily in cold stores and hence commonly referred to as cargo during its entire logistics cycle.

Global food losses have been reported to be between 25% to 50% of production volumes, caloric content and/or market values depending on the commodity. Because of the perishable nature of cold chain food and beverage cargo, managing an unbroken cold chain would entail many challenges and require more special handling and equipment than managing non cold chain cargo, but this would be a more cost effective option compared to continually increasing production to compensate for deteriorated cargo to meet increasing demands for these foods.

This programme will equip participants with the necessary knowledge and understanding of food and beverage cold chain management including the latest tools, methods and technology applied. It will also provide them with a holistic view of the food and beverage cold chain within the broader context of its role in supporting global UN food and agriculture initiatives.

Designed For

Executives, supervisors and managers from shipping, freight forwarding, logistics, transportation and warehousing companies who are managing cold chains.

Coverage

1. Introduction

  • The supply chain : a recap
  • Perishable cargo and the food and beverage cold chain
  • Importance of time-temperature control in the cold chain
  • The unbroken cold chain : the SWISSLOG solution
  • Market trends in cold chain demand
  • Key challenges in managing cold chain operations

2. Financial Considerations

  • Capex and operational costs of the cold chain function
  • Financial impact of cold chain operations on the bottom line
  • Making sense of cold chain costs : the logistics equivalent
  • Cost management in cold chain operations

3. Infrastructure, Processes and Competence

  • Setting up, managing and improving the cold chain function
  • Quality management in the cold chain
  • Key performance Indicators in cold chain operations
  • Competence criteria in cold chain management
  • Training and capacity development in cold chain management

4. Functional Management I

  • Outsourcing
  • Selection and management of 3PLs in the unbroken cold chain
  • Supplier management
  • INCOTERMS review and application in cold chain management
  • Strategies and tactics in cold chain management

5. Functional Management II

  • Shipping, customs clearance and storage of cold chain cargo
  • Domestic transportation in the unbroken cold chain
  • Maintaining the cold chain in the last mile food service distribution
  • Security management in the cold chain
  • Reverse logistics in the cold chain

6. Technology and Trends

  • Temperature mapping of cold chain cargo
  • Active and passive thermal systems and their application
  • Installation, care and maintenance of cold chain equipment
  • Selection of appropriate equipment for cold chain operation
  • Technology Trends in Cold Chain Management
  • Current trends in cold chain logistics

7. Standards and Compliance

  • Green logistics and the cold chain
  • Regulations and best Practices in selected countries
  • Key local and international food safety ISO standards
  • TR49: 2016 Cold Chain Management of Frozen Fish and Seafood

8. Scenario Appreciation and Lessons Learnt

  • Case studies : review, discussion and group assignment

9. A Broader Perspective of Cold Chain Management

  • Cold chain as a means of preventing waste of limited natural resources
  • The UN Food and Agriculture Organization and World Food Programme
  • Case study assignment : progress review

10. Conclusion

  • Module review and recap
  • Group presentation
philiphee

Philip Hee, Master of Business Administration (Adelaide); Master of Business in Logistics Management (RMIT); Bachelor of Science (Hons.) in Computing and Management (Bradford); Graduate Diploma in Logistics and Materials Management (SIMM); Advanced Certificate in Training and Assessment (WDA).

Fees
SLA Member Non-Member Self-Sponsored
Course Fee $720 $900 $900
Application Fee $30 $30 $30
GST $52.5 $65.1 $65.10
Total Fee (payable to TLA) $802.50 $995.10 $995.10

 

Payment

Payment will only be required after the course is confirmed.

Payment mode:
Overseas – Telegraphic transfer
Local – Cheque or bank transfer

Duration

Day Class : 24 hours, 3 days, 9am – 6pm

Lecturer
Certification

A Certificate of Achievement will be awarded upon successful completion of the course with 75% attendance.


Next Intake Commencement Date:

03 Jul 2017, Monday

Select a registration method:

Register Online   Download Form