Boas práticas de laboratório (BPL) e norma ISO/IEC 17025: uma análise comparativa e aplicações na área de alimentos

Abstract

Laboratory quality plays a fundamental role in ensuring food safety, compliance with legal and regulatory requirements, and the credibility of technical and scientific results. In the context of Food Engineering, the adoption of quality management systems is essential to ensure the reliability and traceability of analytical data, especially in laboratories dedicated to research, control, and service provision. Among the main applicable models, Good Laboratory Practices (GLP) and the ISO/IEC 17025 standard stand out. While they share principles such as standardization, traceability, and document organization, they differ in scope, applicability, and the process of formalrecognition. This monograph aims to theoretically analyze the foundations and requirements of GLP and ISO/IEC 17025, highlighting their applications in the food sector. The research adopts a theoretical and qualitative approach based on a literature review, prioritizing materials such as scientific articles, abstracts, final papers, dissertations, and theses published between 2019 and 2024. The work provides a comparative and reflective perspective, considering the particularities of different laboratories and contributing to understanding the most suitable guidelines for each context. As a result, it was found that, in the context of food laboratories, the appropriate choice of quality management models is essential to ensure safety, legal compliance, and competitiveness. Despite structural and cultural challenges, especially in public and academic environments, the professionalization of management and the strategic role of the Food Engineer are crucial to promoting public health, innovation, and the technical-scientific strengthening of the sector.