BRC Issue 9 Guidance on a smokehouse oven

Hello,

We used to be BRC certified, and have high-risk and low-risk areas, as well as one room that we had a smokehouse oven in with only one entry/exit point to that oven, so meat goes in raw, comes out smoked and cooked. I remember prior to Issue 9, there was guidance in the guidance documents that it was allowable with a cleanup, verified, etc. But I believe Issue 9 had a new guidance document that said there had to be a plan to replace it. I don't have access to the guidance documents any more, and can't find them if I downloaded them, but I was wondering if someone could verify this, as my boss is asking if we could get BRC certified once again. Thanks in advance for the help!

To replace what? 

To replace what? 

To replace the single door smokehouse (or oven, as applicable) with something that operates more as a pass-through. That way you don't mingle raw and cooked in the same room.

6.1.5 - says verification and validation at a frequency based on risk and performance of equipment.

Just curious - why does your boss want BRCGS again? 

No, I'm talking about designating high-risk areas. 8.1.2. The meat goes in the smokehouse raw, and comes out RTE and high-risk. There was guidance on 8.1.2 that allowed single door ovens for many iterations of BRC with proper methods of sanitizing, but I believe in Issue 9 it changed. That's what I'm asking about.

As far as going back to BRC, that's a long journey of a story.

It hasn't changed in that context. You do have a physical segregation between this room and the other area of the site, right? Just make sure you are disinfecting materials on entry.