Ok, do you have a sanitation master equipment list, a chemical list, and generic SSOP's for the steps (not by piece of equipment)? I can't speak specifically to BRC, buy every program that comes from basic HACCP should follow the same basic principles; your sanitation manager is NOT correct on either count. The SSOP for the piece of equipment requiring disassembly should include those instructions or at least where to locate them and the contact time and concentration should be listed as well
Here's is an excerpt from a Canadian publication that may be of some assistance.
The establishment has and implements a documented Sanitation Program which
includes but is not limited to:
• The sanitation schedule/frequency for all equipment and for all rooms within the
establishment including livestock holding facilities, utensils, waste and
inedible/food waste equipment and facilities, work gear etc. that, if not kept in a
clean/sanitary condition, would have a negative effect on food safety;
• Cleaning and sanitizing procedures including:
o Details and specifics describing the method and procedures for
equipment and room cleaning and sanitizing,
o The chemicals required,
o The chemical concentration level required,
o Proper handling and application of chemicals (duration of application,
etc.)
o The chemical solution temperatures, where applicable,
o Equipment disassembly and assembly instructions,
o Methods to prevent cross-contamination, where necessary;
• Housekeeping and sanitation procedures required during operations;
• Pre-operational inspection procedures;
• Environmental sampling procedures, if any;
• Corrective actions to be taken for non-compliant situations observed during preoperational
inspection activities and unsatisfactory environmental testing results;
• Records to be kept