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?
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