GLP (Good Laboratory Practices) in the Food Sector

Nowadays, many food factories have laboratories of various sizes. In Food Safety Management Systems, laboratories are verification centers. The importance of the reliability of tests conducted in laboratories is undeniable. There are no specifically prepared guidelines on this subject.

The Principles of Good Laboratory Practices (GLP), which describe good practices in laboratories, appeared as GLP and were published in the Official Gazette on March 9, 2010 – Issue No: 27516, under the Regulation on the Harmonization of Test Units, the Inspection of Good Laboratory Practices and Studies. The guideline to be applied by the Ministry of Health for cosmetic, medical, and pesticide products, by the Ministry of Agriculture and Rural Affairs for veterinary drugs, food and feed additives, and by the Ministry of Environment for products within the scope of the hazardous chemicals regulation, is valid.

However!

Each laboratory in food factories is a candidate to become a specialized research unit in its respective field.

If the laboratory is not well managed and good practices are not fully observed, it may pose more risks and obstacles than benefits.

Tests whose results are not interpreted are a waste of time.

If laboratory test results are well analyzed, they can guide us in product development, nonconforming product management, and the workload specified in the control plan.

In the ISO 22000 Food Safety Management System, laboratories are verification centers.

We can only determine the adequacy of our HACCP plan by proving the effectiveness of the controls applied at our critical points.

In the chain of preventive tests and activities developed for process control, good laboratory practices will also enable better production.

Fatma İnceoğlu- 4.1.2010