Pasteurization Area Risk Zone

We are working now on our compliance for BRC audit against BRC version 7. Im still confused if we can considered pasteurization area which canned product are thermally processed as enclosed product area or low risk under open product area? When we audited last against BRC version 6 standard, the auditor told us it is not enclosed product area since during thermal processing the cans sealing area tends to open due to pressure build up inside. He used the argument that since we are using chlorine in our chilling tank to kill micro organims present in cooling water that might enter into the cans during colling process. Therefore we in our point of view can not consider it as enclosed product area. Anyone can help me clarify things?

We are working now on our compliance for BRC audit against BRC version 7. Im still confused if we can considered pasteurization area which canned product are thermally processed as enclosed product area or low risk under open product area? When we audited last against BRC version 6 standard, the auditor told us it is not enclosed product area since during thermal processing the cans sealing area tends to open due to pressure build up inside. He used the argument that since we are using chlorine in our chilling tank to kill micro organims present in cooling water that might enter into the cans during colling process. Therefore we in our point of view can not consider it as enclosed product area. Anyone can help me clarify things?

Hi redfox,

I presume this is related to the BRC Risk Zoning FlowChart.

I agree it's sort of debatable. Maybe covered in the BRC Interp.Guidelines which yr auditor is regurgitating ?

Pasteurization or sterilization ?

Is the canned product ambient, shelf-stable ?

If yes, it looks like BRC are "determined" to make it answer step4 as NO >> Low Risk which would by default require a YES for step2

There is a possibly related/cryptic statement in one of their other publications for the Category - Low/High acid Products in Cans/glass - "High risk or high care production zones are not applicable for products in this category"

(Overall category result for post process zone is simply given as "Low Risk")

Dear Charles,

Thank you for enlightenment.

We are producing pasteurized-chilled crab meat from Philippines. The product is pasteurized and cooled down to 0-2 deg C. Storage temp is -2 to 2 deg C. ,

The confusion escalates when after our audit against BRC ver6, we undewent training on the BRC ver7 which took effect last July 01, 2015. We raise this topic to the lecturer and he said it is not a "open product area/low risk zone". It is an "enclosed product area" because it is already inside a packaging. 

Which is which? Given that auditor and the lecturer are both expert on this field.

Regards,

redfox

Hi redfox,

As I understand the issue is whether a canned  item undergoing thermal treatment is  classifiable as an "enclosed product"

.

If you look at the ambient flowchart it implies that canned goods were not regarded as "enclosed" within the stage of thermal processing.

Presumably the same logic applies to your thermal process.

Hi redfox,

Use the attached decision tree to determine risk zone.

It is also found in the appendices in BRC V7 guidelines.

Your process looks like it would fall under step 4 - low risk

Yasmin

Hi redfox,

 

Use the attached decision tree to determine risk zone.

It is also found in the appendices in BRC V7 guidelines.

Your process looks like it would fall under step 4 - low risk

 

Yasmin

Hi Yasmin,

This is apparently not an ambient stable  product.

But thanks anyway for the attachment.

Dear Yasmin and Charles,

Thank you both. It's a big help for us.

Regards,

redfox