Diretrizes para elaboração de manual de boas práticas de laboratório para indústrias de laticínios de pequeno e médio porte, com base na representação social dos utilizadores

Abstract

The quality of food product is considered as an indicator of production and a public health issue. Determining whether food is safe and harmless to the consumer will depend on reliable analytical results that enable the monitoring and orientation of production processes. Thus, it is essential that analysis methodologies and their implementation are in accordance with validated parameters and standards. Good Laboratory Practice (GLP) is described as a quality control system applied to laboratories with the intent of fostering the quality and validation of laboratory results. Regulatory agencies require the employment of GLP in dairy industry labs. The objectives of this research study were to assess the difficulties that businesses have in understanding, creating and employing the GLP manual to which a qualitative methodology of the discourse of the collective subject was used; and develop guidelines for the creation of a GLP Manual made for small and medium dairy industries. Lab staff interviews were conducted in laboratories of three different dairy industries in the region of Leopoldina, in the state of Minas Gerais, Brazil. The discourse of the collective subject (DCS) of such interviews was also analyzed. Thus, it was perceived that the staff had great difficulties in understanding, creating, and employing a GLP manual, indicating a need for the creation of guidelines to guide them on creating a GLP manual. In order to determine such guidelines, the available literature was studied, regulations were researched, and institutions and companies were contacted from February to December in 2010. The manual consisted of a detailed description of: personal conduct, laboratory quality control, measurement and calibration of instruments, standardization, identification and proper storage of reagents, material collection, handling and disposal of reagents and samples, cleaning and maintenance; records of results, training, and labtest manual. The guidelines that were developed are an important tool for small and medium businesses meet the requirements of regulatory agencies in the foundation of their manuals. Therefore, the guidelines represent an important contribution to the dairy industry supporting the quality of products and services, and encouraging health.