Food control has evolved from a focus on end-product testing to preventative approach through adequate process controls along the chain. Nonetheless, testing remains an important component of any system which aims to produce safe food. Carefully planned programmes of sampling and testing provide us with a verification that hygiene controls applied by food chain operators result in safe food products that comply with national regulations and meet international food safety requirements. Well-functioning laboratory services also assure the availability of reliable food contamination data contributing to the ability of national authorities to determine food safety priorities and orient food control program accordingly.

FAO supports the effective involvement of laboratory services within the overall national system of food control. This involves different levels of intervention:

Aligning testing programs with food safety priorities: FAO promotes inter-ministerial collaboration and effective engagement with the private sector to jointly define the analytical capacities most needed to protect public health and to support access to markets;              

Strengthening laboratory management: FAO develops capacities of laboratories services and works with laboratory managers to improve the efficiency of their work processes and administrative procedures, to establish and monitor programme targets, to plan for laboratory upgrading including human resource development, and to communicate more effectively with decision makers who determine annual budgets for the laboratory services;

Enabling effective training for laboratory staff: FAO ensures that laboratory staff have the knowledge and skills required to correctly carry out their functions. Training typically covers the establishment of Laboratory Quality management programmes involving a mixture of theoretical and hands-on work. Furthermore, support may be provided to obtain international accreditation. Training events are often designed to encourage networking with national universities, research centers, regional or international laboratories. This helps to create informal networks, which can help laboratory staff meet ongoing challenges and in supporting further staff development; and

Working towards sustainability of laboratory services: FAO sensitizes policy makers on the role of labs and promotes a long term vision considering analytical needs and existing national capacities and resources.