{"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\/en\/glossar\/temperaturkontrolle-bei-lebensmitteln\/","title":{"rendered":"Temperature control for food"},"content":{"rendered":"<p>the <strong>Temperature control<\/strong> Cooling is one of the most important measures for controlling microbiological hazards. Cooling slows the growth of microorganisms, while sufficient heating kills them \u2013 the underlying principles are explained in the text. <a href=\"https:\/\/praxistrainings-lms.de\/en\/product-2\/e-learning-mikroorganismen-lebensmittel\/\">E-learning Microorganisms in Food<\/a>. Regulation (EC) No 852\/2004 requires that the cold chain be maintained without interruption; for certain foods of animal origin, Regulation (EC) No 853\/2004 and national regulations lay down specific maximum temperatures. Furthermore, the temperature information provided by the manufacturers must be strictly observed.<\/p>\n<p>Relevant checkpoints are:<\/p>\n<ul>\n<li><strong>Goods received:<\/strong> Measurement of product temperature upon delivery (see <a href=\"#wareneingangskontrolle\">Incoming goods inspection<\/a>)<\/li>\n<li><strong>Storage:<\/strong> Regular inspection of refrigeration and freezing equipment, e.g. using the template <a href=\"https:\/\/praxistrainings-lms.de\/en\/downloads-gastronomie\/eigenkontrollen-temperaturen-kuehleinrichtungen\/\">Self-monitoring of temperatures, cooling equipment<\/a><\/li>\n<li><strong>Heating:<\/strong> Measurement of core temperature, often referred to as <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/merkblatt-ccps\/\">CCP<\/a> \u2013 documentable with the template <a href=\"https:\/\/praxistrainings-lms.de\/en\/downloads-gastronomie\/eigenkontrollen-erhitzung\/\">Self-monitoring of heating<\/a><\/li>\n<li><strong>Cooling and keeping hot:<\/strong> rapid cooling and sufficiently high holding temperatures<\/li>\n<li><strong>Transport:<\/strong> Temperature monitoring in vehicles, as also <a href=\"#ifs-logistics\">IFS Logistics<\/a> demands<\/li>\n<\/ul>\n<p>Measuring instruments must be regularly checked and calibrated. Whether a heating step is generally sufficient is determined by the <a href=\"#thermische-prozessvalidierung\">thermal process validation<\/a> proven.<\/p>\n<h3>Further offers<\/h3>\n<ul>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-validierung-verifizierung-thermische-prozesse\/\">Validation &amp; verification of thermal processes<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/en\/product-2\/lebensmittelhygiene-schulung\/\">Food Hygiene Training<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/ifs-logistik-schulung\/\">IFS Logistics Training<\/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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