{"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\/hr\/glossar\/thermische-prozessvalidierung\/","title":{"rendered":"Validacija termi\u010dkog procesa"},"content":{"rendered":"<p>The <strong>validacija termi\u010dkog procesa<\/strong> pokazuje da proces zagrijavanja - poput pasterizacije, sterilizacije, pe\u010denja, kuhanja ili vru\u0107eg punjenja - pouzdano posti\u017ee \u017eeljeno smanjenje klica. Budu\u0107i da se koraci zagrijavanja \u010desto koriste kao <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/merkblatt-ccps\/\">KPK<\/a> Ako su klasificirani, njihova validacija je me\u0111u najva\u017enijim dokazima u <a href=\"#haccp\">HACCP sustav<\/a>. To je poseban slu\u010daj op\u0107eg <a href=\"#validierung-verifizierung\">Validacija i verifikacija<\/a>.<\/p>\n<p>Osnova su mikrobiolo\u0161ki parametri iz <a href=\"#lebensmittelmikrobiologie\">Mikrobiologija hrane<\/a>:<\/p>\n<ul>\n<li><strong>D-vrijednost:<\/strong> Vrijeme na odre\u0111enoj temperaturi koje smanjuje broj klica za 90 % (potencija desetice)<\/li>\n<li><strong>z-vrijednost:<\/strong> Promjena temperature koja mijenja D-vrijednost za faktor 10<\/li>\n<li><strong>F-vrijednost ili P-vrijednost:<\/strong> kumulativni u\u010dinak ubijanja u procesu, u odnosu na referentnu temperaturu<\/li>\n<\/ul>\n<p>U praksi se mjeri raspodjela temperature i prodiranje topline unutar proizvoda (npr. kori\u0161tenjem logera podataka na &quot;najhladnijoj to\u010dki&quot;), uzimaju se u obzir najgori uvjeti poput maksimalnog optere\u0107enja ili veli\u010dine komada, a rezultati se, ako je potrebno, potvr\u0111uju izazovnim testovima. Ponovna validacija je potrebna nakon promjena recepture, pakiranja ili opreme; za samu opremu, <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/checkliste-anlagenqualifizierung-anlagenvalidierung\/\">Kontrolna lista za kvalifikaciju postrojenja<\/a>. Postupak je korak po korak obja\u0161njen u <a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-validierung-verifizierung-thermische-prozesse\/\">Validacija i verifikacija obuke za termi\u010dke procese<\/a>.<\/p>\n<h3>Daljnje ponude<\/h3>\n<ul>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-validierung-verifizierung-thermische-prozesse\/\">Validacija i verifikacija obuke za termi\u010dke procese<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/lebensmittel-mikrobiologie\/\">Obuka iz mikrobiologije hrane<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/listeria-monocytogenes-management\/\">Suzbijanje 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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