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Training content
Overview
Risk Zones Training within the context of BRCGS focuses on understanding the different hygiene risk zones in production areas and assessing the controls appropriate to these zones.
Scope
- The purpose of risk zones in the BRCGS approach
- Classification of production areas according to hygiene risk
- Area segregation and personnel and material flows
- Assessment of cross-contamination risks
- Hygiene controls appropriate to the risk zone
Who Should Attend?
- Food safety and quality teams
- Production and operations personnel
- Hygiene and sanitation teams
- Technical maintenance, warehouse and facilities management personnel
- Internal auditors and managers involved in implementing BRCGS requirements
Objectives and Outcomes
The aim of the training is to enable participants to distinguish between risk zones within the scope of BRCGS, assess zone-specific hazards and determine appropriate control measures.
By the End of the Training
- Explain the purpose of the risk zoning approach in food safety.
- Assess production areas in terms of product, process and environmental risks.
- Identify contamination risks arising from the movement of personnel, equipment and materials between risk zones.
- Assess the suitability of area segregation and hygiene barriers.
- Match hygiene, cleaning and monitoring controls to the identified risk zone.
- Identify the need for improvement by recognising non-conformities in practice.
Programme and Method
Module 1: Introduction to Risk Zones
- The concept and purpose of risk zones
- The hygiene zoning approach in the context of BRCGS
- Risks arising from products, processes and the environment
Module 2: Identification of Risk Zones
- Review of the production flow
- Product exposure and subsequent process steps
- Assessment of the likelihood of microbiological contamination
- Risk assessment supporting area classification
Module 3: Area Segregation and Control of Flows
- Physical segregation and hygiene barriers
- Flows of personnel, equipment, materials, waste and air
- Entry and transition controls
- Prevention of cross-contamination
Module 4: Zonal Hygiene Controls
- Protective clothing and personal hygiene practices
- Cleaning and disinfection controls
- Zone-specific use of equipment and ancillary materials
- Management of maintenance and visitor activities
Module 5: Monitoring and Improvement
- Verification of controls
- The relationship between environmental monitoring and risk zones
- Assessment of non-conformities
- Corrective action and improvement approach
Training Method
The training is delivered online through subject instruction, a risk assessment approach and practical examples.
Attendance and Certificate
Prerequisites
Assessment and Examination
An examination is administered at the end of the training. A passing grade must be achieved in the examination to receive a certificate of achievement.
Certification
All participants whose attendance is confirmed will receive a certificate of attendance. Participants who achieve a passing grade in the examination will be issued a certificate of achievement. Participants who use their examination attempts but do not pass will receive a certificate of attendance.
FAQ and Resources
Frequently Asked Questions
Why are risk areas identified?
They are identified to systematically assess contamination risks in the production environment and establish appropriate hygiene controls for each area.
Is the training intended only for production employees?
No. Those working in food safety, quality, hygiene, technical maintenance, warehousing, facilities management and operations roles may also benefit from the content.
How is the training delivered?
The training is delivered online.
How can I obtain a certificate of attendance?
A certificate of attendance is issued to all participants whose attendance has been confirmed.
What is required to obtain a certificate of achievement?
A pass mark must be achieved in the examination at the end of the training. Participants who use all their examination attempts but do not pass will be issued a certificate of attendance.
References
- Relevant standards and guidance documents published by BRCGS
- The organisation's product, process, layout, hygiene and food safety risk assessments