Boas práticas de fabricação nas indústrias de laticínio: revisão de literatura

Abstract

Good Manufacturing Practices constitute a set of fundamental requirements to guarantee food safety and the quality of dairy products. Considering the high perishability of milk and its derivatives, it is essential to evaluate the level of compliance of dairy industries with current sanitary legislation. This article aims to provide a current overview of the application of Good Manufacturing Practices in Brazilian dairy industries, based on studies that used checklists based mainly on RDC No. 275/2002, Ordinance No. 368/1997, and Normative Instruction No. 76/2018. This study was a literature review, conducted between September and December 2025, through a bibliographic survey, following systematized steps that included: defining the problem, selecting descriptors, applying inclusion and exclusion criteria, evaluating methodological quality, and synthesizing the results. The studies analyzed indicated that most dairy industries present a degree of compliance classified as regular, with recurring non-conformities related to buildings, equipment, raw material control, and documentation. In contrast, aspects related to handlers showed better compliance rates, especially in establishments that adopt continuous training programs. It is concluded that, although progress has been observed, structural, operational, and managerial improvements are still necessary to ensure the safety of dairy products.