{"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\/tr\/glossar\/temperaturkontrolle-bei-lebensmitteln\/","title":{"rendered":"G\u0131da i\u00e7in s\u0131cakl\u0131k kontrol\u00fc"},"content":{"rendered":"<p>bu <strong>S\u0131cakl\u0131k kontrol\u00fc<\/strong> So\u011futma, mikrobiyolojik tehlikeleri kontrol etmenin en \u00f6nemli \u00f6nlemlerinden biridir. So\u011futma, mikroorganizmalar\u0131n b\u00fcy\u00fcmesini yava\u015flat\u0131rken, yeterli \u0131s\u0131tma onlar\u0131 \u00f6ld\u00fcr\u00fcr; temel prensipler metinde a\u00e7\u0131klanm\u0131\u015ft\u0131r. <a href=\"https:\/\/praxistrainings-lms.de\/tr\/urun-2\/e-learning-mikroorganismen-lebensmittel\/\">E-\u00f6\u011frenme: G\u0131dalardaki Mikroorganizmalar<\/a>. (EC) 852\/2004 say\u0131l\u0131 Y\u00f6netmelik, so\u011fuk zincirin kesintisiz olarak korunmas\u0131n\u0131 gerektirmektedir; (EC) 853\/2004 say\u0131l\u0131 Y\u00f6netmelik ve ulusal d\u00fczenlemeler, baz\u0131 hayvansal kaynakl\u0131 g\u0131dalar i\u00e7in belirli azami s\u0131cakl\u0131klar\u0131 belirlemektedir. Ayr\u0131ca, \u00fcreticiler taraf\u0131ndan sa\u011flanan s\u0131cakl\u0131k bilgilerine kesinlikle uyulmal\u0131d\u0131r.<\/p>\n<p>\u0130lgili kontrol noktalar\u0131 \u015funlard\u0131r:<\/p>\n<ul>\n<li><strong>Teslim al\u0131nan \u00fcr\u00fcnler:<\/strong> \u00dcr\u00fcn\u00fcn teslimat s\u0131ras\u0131nda s\u0131cakl\u0131\u011f\u0131n\u0131n \u00f6l\u00e7\u00fclmesi (bkz. <a href=\"#wareneingangskontrolle\">Gelen mal muayenesi<\/a>)<\/li>\n<li><strong>Depolamak:<\/strong> So\u011futma ve dondurma ekipmanlar\u0131n\u0131n d\u00fczenli olarak kontrol edilmesi, \u00f6rne\u011fin \u015fablon kullan\u0131larak. <a href=\"https:\/\/praxistrainings-lms.de\/tr\/downloads-gastronomie\/eigenkontrollen-temperaturen-kuehleinrichtungen\/\">S\u0131cakl\u0131klar\u0131n kendi kendine izlenmesi, so\u011futma ekipman\u0131<\/a><\/li>\n<li><strong>Is\u0131tma:<\/strong> V\u00fccut i\u00e7 s\u0131cakl\u0131\u011f\u0131n\u0131n \u00f6l\u00e7\u00fcm\u00fc, genellikle \u015fu \u015fekilde adland\u0131r\u0131l\u0131r: <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/merkblatt-ccps\/\">\u00c7KP<\/a> \u2013 \u015fablonla belgelenebilir <a href=\"https:\/\/praxistrainings-lms.de\/tr\/downloads-gastronomie\/eigenkontrollen-erhitzung\/\">Is\u0131tman\u0131n kendi kendine izlenmesi<\/a><\/li>\n<li><strong>So\u011futma ve s\u0131cak tutma:<\/strong> h\u0131zl\u0131 so\u011futma ve yeterince y\u00fcksek tutma s\u0131cakl\u0131klar\u0131<\/li>\n<li><strong>Ula\u015f\u0131m:<\/strong> Ara\u00e7larda s\u0131cakl\u0131k izleme, ayr\u0131ca <a href=\"#ifs-logistics\">IFS Lojistik<\/a> talepler<\/li>\n<\/ul>\n<p>\u00d6l\u00e7\u00fcm cihazlar\u0131 d\u00fczenli olarak kontrol edilmeli ve kalibre edilmelidir. Is\u0131tma i\u015fleminin genel olarak yeterli olup olmad\u0131\u011f\u0131, a\u015fa\u011f\u0131daki fakt\u00f6rlere ba\u011fl\u0131 olarak belirlenir: <a href=\"#thermische-prozessvalidierung\">termal i\u015flem do\u011frulamas\u0131<\/a> Kan\u0131tlanm\u0131\u015f.<\/p>\n<h3>Daha fazla teklif<\/h3>\n<ul>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-validierung-verifizierung-thermische-prozesse\/\">Termal proseslerin validasyonu ve do\u011frulanmas\u0131<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/tr\/urun-2\/lebensmittelhygiene-schulung\/\">G\u0131da Hijyeni E\u011fitimi<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/ifs-logistik-schulung\/\">IFS Lojistik E\u011fitimi<\/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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