{"id":89330,"date":"2026-10-20T21:40:28","date_gmt":"2026-10-20T19:40:28","guid":{"rendered":"https:\/\/praxistrainings-lms.de\/?post_type=glossary&#038;p=89330"},"modified":"2026-11-06T05:30:23","modified_gmt":"2026-11-06T04:30:23","slug":"thermische-prozessvalidierung","status":"publish","type":"glossary","link":"https:\/\/praxistrainings-lms.de\/cs\/glossar\/thermische-prozessvalidierung\/","title":{"rendered":"Validace tepeln\u00e9ho procesu"},"content":{"rendered":"<p>a <strong>validace tepeln\u00e9ho procesu<\/strong> ukazuje, \u017ee proces oh\u0159evu \u2013 jako je pasterizace, sterilizace, pe\u010den\u00ed, va\u0159en\u00ed nebo hork\u00e9 pln\u011bn\u00ed \u2013 spolehliv\u011b dosahuje po\u017eadovan\u00e9 redukce choroboplodn\u00fdch z\u00e1rodk\u016f. Proto\u017ee se kroky oh\u0159evu \u010dasto pou\u017e\u00edvaj\u00ed jako <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/merkblatt-ccps\/\">\u010cKS<\/a> Pokud jsou klasifikov\u00e1ny, jejich validace pat\u0159\u00ed mezi nejd\u016fle\u017eit\u011bj\u0161\u00ed d\u016fkazy v <a href=\"#haccp\">syst\u00e9m HACCP<\/a>. Je to zvl\u00e1\u0161tn\u00ed p\u0159\u00edpad obecn\u00e9ho <a href=\"#validierung-verifizierung\">Validace a verifikace<\/a>.<\/p>\n<p>Z\u00e1kladem jsou mikrobiologick\u00e9 parametry z <a href=\"#lebensmittelmikrobiologie\">mikrobiologie potravin<\/a>:<\/p>\n<ul>\n<li><strong>Hodnota D:<\/strong> Doba p\u0159i specifick\u00e9 teplot\u011b, kter\u00e1 sni\u017euje po\u010det choroboplodn\u00fdch z\u00e1rodk\u016f o 90 % (mocnina deseti)<\/li>\n<li><strong>z-hodnota:<\/strong> Zm\u011bna teploty, kter\u00e1 m\u011bn\u00ed hodnotu D faktorem 10<\/li>\n<li><strong>F-hodnota nebo P-hodnota:<\/strong> kumulativn\u00ed \u00fa\u010dinek procesu na usmrcov\u00e1n\u00ed v porovn\u00e1n\u00ed s referen\u010dn\u00ed teplotou<\/li>\n<\/ul>\n<p>V praxi se m\u011b\u0159\u00ed rozlo\u017een\u00ed teploty a pronik\u00e1n\u00ed tepla v produktu (nap\u0159. pomoc\u00ed datov\u00fdch z\u00e1znamn\u00edk\u016f v \u201enejchladn\u011bj\u0161\u00edm bod\u011b\u201c), berou se v \u00favahu nejhor\u0161\u00ed mo\u017en\u00e9 podm\u00ednky, jako je maxim\u00e1ln\u00ed zat\u00ed\u017een\u00ed nebo velikost kusu, a v\u00fdsledky se v p\u0159\u00edpad\u011b pot\u0159eby potvrzuj\u00ed z\u00e1t\u011b\u017eov\u00fdmi testy. Revalidace je nutn\u00e1 po zm\u011bn\u00e1ch receptury, balen\u00ed nebo za\u0159\u00edzen\u00ed; u samotn\u00e9ho za\u0159\u00edzen\u00ed <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/checkliste-anlagenqualifizierung-anlagenvalidierung\/\">Kontroln\u00ed seznam pro kvalifikaci za\u0159\u00edzen\u00ed<\/a>. Postup je krok za krokem vysv\u011btlen v <a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-validierung-verifizierung-thermische-prozesse\/\">\u0160kolen\u00ed Validace a ov\u011b\u0159ov\u00e1n\u00ed tepeln\u00fdch proces\u016f<\/a>.<\/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\/\">\u0160kolen\u00ed Validace a ov\u011b\u0159ov\u00e1n\u00ed tepeln\u00fdch proces\u016f<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/lebensmittel-mikrobiologie\/\">\u0160kolen\u00ed v potravin\u00e1\u0159sk\u00e9 mikrobiologii<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/listeria-monocytogenes-management\/\">L\u00e9\u010dba Listeria monocytogenes<\/a><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Die thermische Prozessvalidierung weist nach, dass ein Erhitzungsprozess \u2013 etwa Pasteurisation, Sterilisation, Backen, Garen oder Hei\u00dfabf\u00fcllung \u2013 zuverl\u00e4ssig die angestrebte Keimreduktion erreicht. Da Erhitzungsschritte h\u00e4ufig als CCP eingestuft sind, geh\u00f6rt ihre Validierung zu den wichtigsten Nachweisen im HACCP-System. Sie ist ein Spezialfall der allgemeinen Validierung und Verifizierung. Grundlage sind mikrobiologische Kenngr\u00f6\u00dfen aus der Lebensmittelmikrobiologie: D-Wert: [&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-89330","glossary","type-glossary","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - 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