{"id":89322,"date":"2026-10-20T21:33:59","date_gmt":"2026-10-20T19:33:59","guid":{"rendered":"https:\/\/praxistrainings-lms.de\/?post_type=glossary&#038;p=89322"},"modified":"2026-11-06T05:30:18","modified_gmt":"2026-11-06T04:30:18","slug":"temperaturkontrolle-bei-lebensmitteln","status":"publish","type":"glossary","link":"https:\/\/praxistrainings-lms.de\/cs\/glossar\/temperaturkontrolle-bei-lebensmitteln\/","title":{"rendered":"Regulace teploty potravin"},"content":{"rendered":"<p>a <strong>Regulace teploty<\/strong> Chlazen\u00ed je jedn\u00edm z nejd\u016fle\u017eit\u011bj\u0161\u00edch opat\u0159en\u00ed pro kontrolu mikrobiologick\u00fdch rizik. Chlazen\u00ed zpomaluje r\u016fst mikroorganism\u016f, zat\u00edmco dostate\u010dn\u00e9 zah\u0159\u00e1t\u00ed je hub\u00ed \u2013 z\u00e1kladn\u00ed principy jsou vysv\u011btleny v textu. <a href=\"https:\/\/praxistrainings-lms.de\/cs\/produkt\/e-learning-mikroorganismen-lebensmittel\/\">E-learning Mikroorganismy v potravin\u00e1ch<\/a>. Na\u0159\u00edzen\u00ed (ES) \u010d. 852\/2004 vy\u017eaduje, aby byl chladic\u00ed \u0159et\u011bzec udr\u017eov\u00e1n bez p\u0159eru\u0161en\u00ed; pro n\u011bkter\u00e9 potraviny \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu stanov\u00ed na\u0159\u00edzen\u00ed (ES) \u010d. 853\/2004 a vnitrost\u00e1tn\u00ed p\u0159edpisy specifick\u00e9 maxim\u00e1ln\u00ed teploty. D\u00e1le mus\u00ed b\u00fdt p\u0159\u00edsn\u011b dodr\u017eov\u00e1ny informace o teplot\u011b poskytnut\u00e9 v\u00fdrobci.<\/p>\n<p>Relevantn\u00ed kontroln\u00ed body jsou:<\/p>\n<ul>\n<li><strong>P\u0159ijat\u00e9 zbo\u017e\u00ed:<\/strong> M\u011b\u0159en\u00ed teploty produktu p\u0159i dod\u00e1n\u00ed (viz <a href=\"#wareneingangskontrolle\">Kontrola p\u0159\u00edchoz\u00edho zbo\u017e\u00ed<\/a>)<\/li>\n<li><strong>Skladov\u00e1n\u00ed:<\/strong> Pravideln\u00e1 kontrola chladic\u00edch a mrazic\u00edch za\u0159\u00edzen\u00ed, nap\u0159. pomoc\u00ed \u0161ablony <a href=\"https:\/\/praxistrainings-lms.de\/cs\/downloads-gastronomie\/eigenkontrollen-temperaturen-kuehleinrichtungen\/\">Samostatn\u00e9 monitorov\u00e1n\u00ed teplot, chladic\u00ed za\u0159\u00edzen\u00ed<\/a><\/li>\n<li><strong>Topen\u00ed:<\/strong> M\u011b\u0159en\u00ed t\u011blesn\u00e9 teploty, \u010dasto ozna\u010dovan\u00e9 jako <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/merkblatt-ccps\/\">\u010cKS<\/a> \u2013 dokumentovateln\u00e9 pomoc\u00ed \u0161ablony <a href=\"https:\/\/praxistrainings-lms.de\/cs\/downloads-gastronomie\/eigenkontrollen-erhitzung\/\">Samokontrola vyt\u00e1p\u011bn\u00ed<\/a><\/li>\n<li><strong>Chlazen\u00ed a udr\u017eov\u00e1n\u00ed teploty:<\/strong> rychl\u00e9 chlazen\u00ed a dostate\u010dn\u011b vysok\u00e9 teploty uchov\u00e1v\u00e1n\u00ed<\/li>\n<li><strong>Doprava:<\/strong> Monitorov\u00e1n\u00ed teploty ve vozidlech, stejn\u011b jako <a href=\"#ifs-logistics\">IFS Logistika<\/a> po\u017eadavky<\/li>\n<\/ul>\n<p>M\u011b\u0159ic\u00ed p\u0159\u00edstroje je nutn\u00e9 pravideln\u011b kontrolovat a kalibrovat. Zda je krok oh\u0159evu obecn\u011b dostate\u010dn\u00fd, je ur\u010deno <a href=\"#thermische-prozessvalidierung\">validace tepeln\u00e9ho procesu<\/a> osv\u011bd\u010den\u00e9.<\/p>\n<h3>Dal\u0161\u00ed nab\u00eddky<\/h3>\n<ul>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-validierung-verifizierung-thermische-prozesse\/\">Validace a ov\u011b\u0159ov\u00e1n\u00ed tepeln\u00fdch proces\u016f<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/cs\/produkt\/lebensmittelhygiene-schulung\/\">\u0160kolen\u00ed hygieny potravin<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/ifs-logistik-schulung\/\">\u0160kolen\u00ed IFS Logistics<\/a><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Die Temperaturkontrolle ist eine der wichtigsten Ma\u00dfnahmen zur Beherrschung mikrobiologischer Gefahren. K\u00fchlung verlangsamt das Wachstum von Mikroorganismen, ausreichende Erhitzung t\u00f6tet sie ab \u2013 die Hintergr\u00fcnde erkl\u00e4rt das E-Learning Mikroorganismen in Lebensmitteln. Die Verordnung (EG) Nr. 852\/2004 verlangt, dass die K\u00fchlkette nicht unterbrochen wird; f\u00fcr bestimmte Lebensmittel tierischen Ursprungs legen die Verordnung (EG) Nr. 853\/2004 und [&hellip;]<\/p>\n","protected":false},"author":6433,"featured_media":0,"parent":0,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"glossary-cat":[],"class_list":["post-89322","glossary","type-glossary","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Temperaturkontrolle bei Lebensmitteln - Praxistrainings-LMS<\/title>\n<meta name=\"description\" content=\"Warum ist die Temperaturkontrolle bei Lebensmitteln wichtig? 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