Smart Production and Packaging practices for Supervisors

This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.

On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.

Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.

You can email your instructor directly at training@foodvisioninc.com or utilize the training discussion board.

Currently trainings are offered in English language only.

Training is in audio visual format. You need to watch all the videos. 

Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.

Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.

Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.

Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.

Full refund before the course is attempted, No refund will be processed if a candidate has started a course.

Operational excellence is a mindset that focuses on continuous improvement, waste elimination, and process optimisation. Module 2 of the course defines this concept and shows how it applies to production and packaging.

Proper hygiene and GMPs are the foundation for preventing contamination in production and packaging areas. Module 3 covers their role in maintaining product safety. for foundational GMP training, see Food Plant Handler – GMPs.

Product controls ensure that raw materials and finished goods meet specifications, while process controls monitor critical parameters during production. Modules 4 and 5 cover these topics in depth.

Allergen management requires segregation, dedicated equipment, validated cleaning, and correct labelling. Module 6 addresses allergen controls as an operational requirement. see Food Allergens Management for advanced allergen training.

Controls include artwork approval, label verification, correct coding, and package integrity checks. Module 7 covers packaging and labeling controls. GFSI Benchmarking Requirements.

Foreign material controls include metal detectors, X‑ray equipment, sieves, and good housekeeping. Module 8 explains these controls in detail.

Records provide evidence of compliance, help track deviations, and support verification activities. Module 9 covers the value of record keeping, deviation control, and verification. for comprehensive documentation training, see Document Control & Record Keeping.