{"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\/tr\/glossar\/thermische-prozessvalidierung\/","title":{"rendered":"Termal i\u015flem do\u011frulamas\u0131"},"content":{"rendered":"<p>bu <strong>termal i\u015flem do\u011frulamas\u0131<\/strong> Bu \u00e7al\u0131\u015fma, past\u00f6rizasyon, sterilizasyon, f\u0131r\u0131nlama, pi\u015firme veya s\u0131cak dolum gibi bir \u0131s\u0131tma i\u015fleminin istenen mikrop azalt\u0131m\u0131n\u0131 g\u00fcvenilir bir \u015fekilde sa\u011flad\u0131\u011f\u0131n\u0131 g\u00f6stermektedir. Is\u0131tma ad\u0131mlar\u0131 s\u0131kl\u0131kla kullan\u0131ld\u0131\u011f\u0131ndan, <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/merkblatt-ccps\/\">\u00c7KP<\/a> S\u0131n\u0131fland\u0131r\u0131lmalar\u0131 durumunda, bunlar\u0131n ge\u00e7erlili\u011finin do\u011frulanmas\u0131 en \u00f6nemli kan\u0131tlar aras\u0131nda yer al\u0131r. <a href=\"#haccp\">HACCP sistemi<\/a>. Bu, genel durumun \u00f6zel bir \u00f6rne\u011fidir. <a href=\"#validierung-verifizierung\">Do\u011frulama ve Do\u011frulama<\/a>.<\/p>\n<p>Temel, mikrobiyolojik parametrelerden elde edilmektedir. <a href=\"#lebensmittelmikrobiologie\">g\u0131da mikrobiyolojisi<\/a>:<\/p>\n<ul>\n<li><strong>D de\u011feri:<\/strong> Belirli bir s\u0131cakl\u0131kta kalma s\u00fcresi, mikrop say\u0131s\u0131n\u0131 90 kat azalt\u0131r: % (onun kuvveti).<\/li>\n<li><strong>z de\u011feri:<\/strong> D de\u011ferini 10 kat de\u011fi\u015ftiren s\u0131cakl\u0131k de\u011fi\u015fimi.<\/li>\n<li><strong>F de\u011feri veya P de\u011feri:<\/strong> Bir i\u015flemin, referans s\u0131cakl\u0131\u011fa g\u00f6re k\u00fcm\u00fclatif \u00f6ld\u00fcr\u00fcc\u00fc etkisi<\/li>\n<\/ul>\n<p>Pratikte, \u00fcr\u00fcn i\u00e7indeki s\u0131cakl\u0131k da\u011f\u0131l\u0131m\u0131 ve \u0131s\u0131 penetrasyonu \u00f6l\u00e7\u00fcl\u00fcr (\u00f6rne\u011fin, &quot;en so\u011fuk noktada&quot; veri kaydediciler kullan\u0131larak), maksimum y\u00fck veya par\u00e7a boyutu gibi en k\u00f6t\u00fc durum ko\u015fullar\u0131 dikkate al\u0131n\u0131r ve gerekirse sonu\u00e7lar zorlu testlerle do\u011frulan\u0131r. Tarife, ambalaj veya ekipmanda yap\u0131lan de\u011fi\u015fikliklerden sonra yeniden do\u011frulama gereklidir; ekipman\u0131n kendisi i\u00e7in ise... <a href=\"https:\/\/praxistrainings-lms.de\/service-lebensmittelsicherheit\/downloads-lebensmittelsicherheit\/checkliste-anlagenqualifizierung-anlagenvalidierung\/\">Tesis yeterlilik kontrol listesi<\/a>. \u0130\u015flem ad\u0131m ad\u0131m a\u00e7\u0131klanm\u0131\u015ft\u0131r. <a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-validierung-verifizierung-thermische-prozesse\/\">Termal \u0130\u015flemlerin Do\u011frulanmas\u0131 ve Onaylanmas\u0131 E\u011fitimi<\/a>.<\/p>\n<h3>Daha fazla teklif<\/h3>\n<ul>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/schulung-validierung-verifizierung-thermische-prozesse\/\">Termal \u0130\u015flemlerin Do\u011frulanmas\u0131 ve Onaylanmas\u0131 E\u011fitimi<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/lebensmittel-mikrobiologie\/\">G\u0131da Mikrobiyolojisi E\u011fitimi<\/a><\/li>\n<li><a href=\"https:\/\/praxistrainings-lms.de\/produkt\/listeria-monocytogenes-management\/\">Listeria monocytogenes y\u00f6netimi<\/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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