I am a technical consultant assisting a donner and chicken kebab manufacturing company in achieving BRC certification to the Global Food Standard. The company manufacture raw frozen donner and chicken kebabs and also cooked donner and chicken kebab meat. They therefore have a segregated high care area for slicing and packing the cooked products, so the process involves the raw kebabs being placed into the oven on the low risk side and then removed in the high care side.
However, they have now introduced a new process where the raw frozen kebab cones are cooked on rotary spits in the high care area, and the meat is sliced off the cone as it cooks, which is the traditional way of cooking and serving donner kebab meat.
My concern here is the issue of the frozen raw kebabs being taken into the high care area. I would value opinions on whether this would be seen as acceptable practice according to the BRC clause requirements for high care area procedures.
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