This course outlines the use of the different risk-based zones clearly, in accordance with the BRCGS v9.  It includes why there are different zones and what the differences are, how to decide which zone if required for a product to be safely manufactured and what evidence is required to satisfy auditors.  It contains clear definitions of terms used.

This course is designed for management and provides a sound base to understand risk zones.  It could be extended to include more detail regarding raw material risk assessment, HACCP, process validation and GMP / GHP and how to monitor the barriers between the risk zones to ensure their integrity is maintained.  These could be covered in further courses for a deeper understanding of requirements.

The questions used in the assessments are concise, cover all the content and are appropriate to the course.  There are minor points that could be written a little clearer.  E.g., If an area contains ingredients processed to a 6-log reduction and 1-log reduction, the area must be defined as the lower risk area – which would be high care.

The quality of the training material is excellent, the diagrams and concise wording make the content easy to digest and understand.

The lesson guide contains a little more detail to be able to support the interactive video, which is an excellent way of explaining the information and carrying out the learning at an individual’s own pace.

The exercises following each section of the video ensures that the material is understood before moving on to the next section.

I have not seen other training courses relating to this topic, other than bespoke ones written for conferences which are in much more detail.  This course provides the principles regarding risk-based zones that can be built on in potential further courses on food safety.

Although I am not aware of other courses, however, this course content provides up to date information which is in compliance with BRCGS v9.

The training material is a different style of training to what I have seen before, and I am very impressed with how the subjects are taken in small topic areas to build upon with other courses being designed.  They are worded appropriately for the target learner and contain regular review questions to ensure the subject matter is fully understood before progressing.

In my career, I have seen that there is a severe lack of training courses, especially in core principles of food safety and microbiology.  Staff in the food industry often do not have time to attend courses for long periods of time and travelling and accommodation is costly.  This method of training is more cost effective and can fit around work pressures. I hope further modules are developed with increasing detail and technical detail to allow staff to further their knowledge over time.

Techni-K response: We’ll definitely be developing more training, to help staff to develop their knowledge in this topic.

Clear definitions of terms are so important, as if these are misunderstood, there is not a solid foundation for any further knowledge gained.  Definitions should be compared with those available from trade associations, BRC, legislation etc. to ensure consistency throughout the industry.  Confusion can easily be caused when there are discrepancies and knowledge is more valuable when it supports the understanding of retailer and industry guidelines and legislation.  Confusion leads to misunderstanding and ultimately mistakes.

Techni-K response: We will continue to develop our definitions of terms, to ensure that we use standardised language so that our explanations are simple and clear. We find that definitions provided in standards and legislation are difficult to understand, so although we will ensure to reference these, we will continue to try to simplify them.

There is far more that could be included in this course regarding risk-based zones as previously mentioned.  In particular, information relating to the barriers between the risk areas.  However, there is also an advantage to keeping these training modules small and building upon them in future, therefore for this course I do not think anything is missing.

It is very important to have a solid base of knowledge for this complex subject, which is often poorly understood but is fundamental to food safety.  Therefore, I support the idea of a course like this to establish the principles and build upon them in future courses.  Managers do need to understand risk-based zones in further detail.

The 6-log reduction is stated correctly to be based on Listeria monocytogenes (L.m) but it should be added that this is because it is the most heat resistant vegetative pathogen and therefore all other vegetative pathogens e.g., Salmonella will be reduced by 6 logs as a minimum.

The 1-log reduction of microorganisms required for materials entering high care is based on processes such as washing and is based on total micro flora and not Listeria spp.

Low risk definition within the course exercise was misleading (I answered this question incorrectly!).  The key fact about the products in this area is not whether they are ready to eat, ready to heat or something else? but must include that they do not support microbial growth and in particular pathogens.

On Q1 of the decision tree – product with a Use By not only support the growth of pathogens but also spoilage organisms and are therefore perishable.

Q2 – clarity again over the term raw.  In addition, RTE and RTH products that have only BB dates do not require processing to make them safe, this wording may give more clarity.

Finally in the definition of high risk, air control is mentioned.  This should be removed, as this is a complex topic and should be included in potential further modules that cover barriers between risk zones, which also require consideration of all utilities, water, drains etc.

Techni-K response: We’ve discussed these points with Bridgette and although everything she’s said is quite right, we can’t amend the training – because it must comply with the BRCGS standard. Risk-based zones are purely based on food safety and therefore spoilage is not considered. Air control is a key aspect of high risk and we will be developing a training course in the future to explain this in the detail it needs – along with the other aspects that Bridgette has mentioned. The 1-log reduction for high-care materials in the BRCGS standards refer to Listeria specifically, which is why we’re used this point of reference. When we develop training to explain the CCP principles around this, we will go into detail of total micro flora. Overall, the key aspect of what Bridgette is saying in her feedback here, is that the risk-based zone course is one small part of a much bigger microbiology training picture. We look forward to developing more training that will sit alongside this course.