{"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\/fr\/glossar\/temperaturkontrolle-bei-lebensmitteln\/","title":{"rendered":"Contr\u00f4le de la temp\u00e9rature des aliments"},"content":{"rendered":"<p>Le <strong>Contr\u00f4le de la temp\u00e9rature<\/strong> Le refroidissement est l&#039;une des mesures les plus importantes pour ma\u00eetriser les risques microbiologiques. Il ralentit la croissance des micro-organismes, tandis qu&#039;un chauffage suffisant les d\u00e9truit\u00a0; les principes sous-jacents sont expliqu\u00e9s dans le texte. <a href=\"https:\/\/praxistrainings-lms.de\/fr\/produit-2\/e-learning-mikroorganismen-lebensmittel\/\">Formation en ligne sur les micro-organismes dans les aliments<\/a>. Le r\u00e8glement (CE) n\u00b0\u00a0852\/2004 exige le maintien ininterrompu de la cha\u00eene du froid\u00a0; pour certains aliments d\u2019origine animale, le r\u00e8glement (CE) n\u00b0\u00a0853\/2004 et les r\u00e9glementations nationales fixent des temp\u00e9ratures maximales sp\u00e9cifiques. Par ailleurs, les informations relatives \u00e0 la temp\u00e9rature fournies par les fabricants doivent \u00eatre strictement respect\u00e9es.<\/p>\n<p>Les points de contr\u00f4le pertinents sont\u00a0:<\/p>\n<ul>\n<li><strong>Marchandises re\u00e7ues :<\/strong> Mesure de la temp\u00e9rature du produit \u00e0 la livraison (voir <a href=\"#wareneingangskontrolle\">Inspection des marchandises entrantes<\/a>)<\/li>\n<li><strong>Stockage:<\/strong> Inspection r\u00e9guli\u00e8re des \u00e9quipements de r\u00e9frig\u00e9ration et de cong\u00e9lation, par exemple \u00e0 l&#039;aide du mod\u00e8le <a href=\"https:\/\/praxistrainings-lms.de\/fr\/downloads-gastronomie\/eigenkontrollen-temperaturen-kuehleinrichtungen\/\">Autosurveillance des temp\u00e9ratures, \u00e9quipements de refroidissement<\/a><\/li>\n<li><strong>Chauffage:<\/strong> Mesure de la temp\u00e9rature centrale, souvent appel\u00e9e <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/merkblatt-ccps\/\">PCC<\/a> \u2013 documentable avec le mod\u00e8le <a href=\"https:\/\/praxistrainings-lms.de\/fr\/downloads-gastronomie\/eigenkontrollen-erhitzung\/\">Autosurveillance du chauffage<\/a><\/li>\n<li><strong>Refroidissement et maintien au chaud :<\/strong> refroidissement rapide et temp\u00e9ratures de maintien suffisamment \u00e9lev\u00e9es<\/li>\n<li><strong>Transport:<\/strong> Surveillance de la temp\u00e9rature dans les v\u00e9hicules, ainsi que <a href=\"#ifs-logistics\">Logistique IFS<\/a> demandes<\/li>\n<\/ul>\n<p>Les instruments de mesure doivent \u00eatre r\u00e9guli\u00e8rement v\u00e9rifi\u00e9s et \u00e9talonn\u00e9s. La suffisance d&#039;une \u00e9tape de chauffage est g\u00e9n\u00e9ralement d\u00e9termin\u00e9e par\u2026 <a href=\"#thermische-prozessvalidierung\">validation du processus thermique<\/a> \u00e9prouv\u00e9.<\/p>\n<h3>Autres offres<\/h3>\n<ul>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-validierung-verifizierung-thermische-prozesse\/\">Validation et v\u00e9rification des proc\u00e9d\u00e9s thermiques<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/fr\/produit-2\/lebensmittelhygiene-schulung\/\">Formation en hygi\u00e8ne alimentaire<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/ifs-logistik-schulung\/\">Formation logistique IFS<\/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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