Quality Management for Agro Processing and Packhouse Operations
Fresh produce and agro processing operations across Africa lose significant value to spoilage, rejects, and inconsistent grading. This course focuses on the quality practices that packhouses and processors need to protect product quality from intake to dispatch. Delegates learn grading standards, cold chain discipline, and traceability so their operations can meet the requirements of retailers and export markets.
Ready to book? Secure your place on this programme.
Identify the main quality and spoilage risks across the agro processing chain.
Apply consistent grading, sorting, and specification standards at intake and packing.
Implement cold chain and hygiene controls that protect product quality.
Set up traceability from farm or supplier through to finished pack.
Use simple inspection and sampling methods to control outgoing quality.
Reduce rejects and post harvest losses through targeted improvement.
Course outline
01Quality Risks Across the Agro Chain
02Intake Inspection and Supplier Standards
03Grading, Sorting, and Specifications
04Cold Chain and Hygiene Discipline
05Traceability From Field to Pack
06Sampling and Outgoing Quality Control
07Reducing Rejects and Post Harvest Losses
Who should attend
This course suits packhouse managers, quality controllers, and supervisors in fruit, vegetable, grain, and other agro processing operations that supply retail or export markets.
Fees are per delegate. South African venues are priced in rand; other locations and online in US dollars. Fees exclude 15% VAT where applicable. Group bookings of three or more delegates from the same organisation qualify for a reduced rate; contact us for a quotation.
Related courses in Quality and Operational Excellence