Sterilization Process Report — Regulation (EC) No 853/2004

Document type / Type de document / Dokumenttyp: Animal-origin food heat-treatment process record

Reference: EC 853/2004 Annex II / III; Regulation (EC) 852/2004

EC hygiene mark / Marque sanitaire CE / EU-Kennzeichen: EC 1234

Generated / Généré / Erstellt: {{ generated_date }}

1. Product & Establishment / Produit & Établissement

Product / Produit	{{ product_name }}
Container geometry / Géométrie	{{ geometry }}
Characteristic length / Longueur	{{ '%.4f'\|format(characteristic_length) }} m
Initial temperature / Température initiale	{{ '%.1f'\|format(T_initial) }} °C
Density / Densité	{{ '%.0f'\|format(density) }} kg/m³
Specific heat / Chaleur spécifique	{{ '%.0f'\|format(specific_heat) }} J/(kg·K)
Thermal conductivity / Conductivité	{{ '%.3f'\|format(thermal_conductivity) }} W/(m·K)

2. Heat-Treatment Parameters

For low-acid foods the scheduled process must achieve an equivalent lethality of at least F₀ = 3 min at the cold spot. (Pasteurised HTST milk reference: 71.7 °C × 15 s.)

Retort temperature / Température de traitement	{{ '%.1f'\|format(T_retort) }} °C
Come-up time / Montée en température	{{ '%.1f'\|format(come_up_time) }} min
Surface heat-transfer coefficient	{{ '%.0f'\|format(h_surface) }} W/(m²·K)
Required process time	{{ '%.1f'\|format(required_process_time) }} min
Achieved F₀	{{ '%.2f'\|format(F0_total) }} min
EU requirement (low-acid F₀ ≥ 3)	{{ '%.2f'\|format(F0_total) }} min
Conformance EU / Conformité CE	{% if F0_total >= 3.0 %}PASS / CONFORME{% else %}FAIL / NON CONFORME{% endif %}

3. Heat-Transfer Characteristics

Heating-rate index f_h	{{ '%.1f'\|format(fh_min) }} min
Lag factor j_h	{{ '%.2f'\|format(jh) }}

4. Cold-Spot & Temperature History

5. Lethality / Létalité

Target D-value	{{ '%.3f'\|format(D_ref) }} min @ {{ '%.1f'\|format(T_ref) }} °C
z-value	{{ '%.1f'\|format(z_value) }} °C
Total F₀	{{ '%.2f'\|format(F0_total) }} min
Log reduction	{{ '%.1f'\|format(microbial_log_reduction) }} log

6. Quality Indicators

Quality retention	{{ '%.1f'\|format(quality_retention * 100) if quality_retention is not none else 'n/a' }} %
Cook value C₀	{{ '%.1f'\|format(cook_value) if cook_value is not none else 'n/a' }} min

7. Deviation Handling / Gestion des écarts

All deviations from the scheduled heat treatment are logged and evaluated against the required F₀ (3 min for low-acid products).
Corrective hold extension is applied to recover the target lethality.
Affected product is segregated and dispositioned under process authority / HACCP review.

Signatures

Process authority	_______________________ Date: ________
QA / HACCP team	_______________________ Date: ________

Generated by ThermoCraft — engineering estimate; final approval by the food-business operator per EC 853/2004.