Do not assume contact is suitable; check the product pack, gel-pack instructions and validated packing configuration.
Check contact permission in product-pack and gel-pack instructions; ask the packing owner if unclear. Observe nearby product and condensation in the approved layout; refer concerns to authorized quality.
Product instructions determine if a gel pack may touch chocolate; do not infer permission from a brand name.
Check the packaging. Check pack integrity and whether contact is allowed in the applicable product specification.
Observe the layout. In the validated load, record the nearest product, condensation and crushing; reassess if packaging changes.
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