Food is tested to reduce the major food hazards: 

• Microbiological hazards - pathogenic microorganisms, such as Samonella spp. 
• Chemical hazards - toxic chemicals in foods, such as heavy metals and hazardous chemicals from soil, water, and food contacted containers; pesticides; and some prohibited food additives and veterinary medicines
• Physical hazards – filth from unhygienic production and transportation, such as bristles, insects, and dirts. 

Testing is generally done by a food laboratory. Testing is part of the WFP's food control system. Laboratories underpin decisions of food control services and/or WFP's appointed superintendent. Laboratory results are used to check that the food quality matches WFP sepcifications, to check that the food is fit for human consumption. Besides, their analytical results can be used as evidence in dispute between exporting and importing countries. Therefore, they must ensure that their analyses are performed in an effective and efficient way. This depends in particular on the equipment available, the qualification and skills of the analyst and the reliability of the method used.