Instruments for assessing and classifying food good manufacturing practices: an integrative review
Abstract
The aim of this integrative review was to identify instruments for assessing good manufacturing practices for food in the literature, focusing on the methodologies used and health risk classification for food establishments. Searches were performed of PubMed, Web of Science, and Scopus for documents published between 2000 and 2022. The inclusion criteria were original review articles, resolutions and standards addressing instruments assessing food GMP and presenting risk classification written in English, Portuguese and Spanish. Thirteen records from different countries were included that classified health risks in establishments handling or producing food using different instruments. The findings reveal a lack of standardization of methodologies for classifying health risks and shortcomings that can adversely affect food safety and consumer health. To improve effectiveness, it is necessary to review resolutions, developing specific standards for each type of establishment, and restructure public policies and research to validate and standardize health surveillance instruments across different levels.
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