Measurement and Recording of F-value and Elapsed Time in the Sterilization Process of Foods and Pharmaceuticals

Overview

What is HACCP?

HACCP is a hygiene management method in the food production process that is recommended internationally for producing safe and hygienic food. HACCP is an acronym for Hazard Analysis and Critical Control Point.
In order to ensure food safety, HACCP is a hygiene management method that analyzes and identifies substances and processes that may cause serious hazards in each step of the food production process from the receipt of ingredients to the finished product, and then implements actions to prevent the occurrence of such hazards. In addition, it continuously monitors and records especially important processes (CCP: Critical Control Point).
Since the heat treatment process is an important process for killing bacteria in food, it must be strictly controlled. For this reason, the heat treatment process is designated as a Critical Control Point (CCP).

Critical Control Point (CCP)

 

Measuring and Recording the F-value and Elapsed Time During the Sterilization Process

The F-value (sterilization intensity) is often used when sterilizing ready-made foods and canned foods. The F-value is a measure of the time required to kill microorganisms at a given temperature. Heating at 121°C for 1 minute is defined as F-value =1.
When heat sterilization is performed, the temperature and time determine the lethality value (the amount of bacteria killed). The time required to kill a certain number of bacteria at a certain temperature is called the F-value.
In other words, it is the lethality value of heat sterilization on bacteria. It is the integral value of the lethality rate (Li) per unit time, and Li is a function of temperature (Ti °C).

Calculation method of F-value (lethality value on bacteria)

 

An operator for obtaining the F-value is provided with the calculation option (/MT option) of the SMARTDAC+ Paperless Recorder (GX10, GX20). Therefore, the lethality rate (F-value) of the sterilization process on bacteria can be measured and recorded easily. In addition, the elapsed time function of the calculation option can be used to measure and record the time when the temperature exceeds a set temperature.

Temperature, F-value and elapsed time are measured and recorded together

 

F-value calculation setting

 

Reduce Man-Hours by Replacing Chart Recorders

When using chart recorders, to confirm that sterilization is performed correctly, you must:

• Record on chart paper and measure the sterilization time with a ruler
• Compare with the master data on chart paper and check whether there are any differences

By replacing these with the Paperless Recorder, the sterilization time and F-value can be seen at a glance.

 

From chart recorder to Paperless Recorder

 

Advantages of Introducing the Paperless Recorder (GX10, GX20)

• Can automatically calculate the F-value and sterilization time according to the sterilization temperature and manage as production data.
• Can optimize the heating process time from the F-value, which is a standard for sterilization time.
• Periodic replacement of chart paper and ink ribbons becomes unnecessary.

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