These instructions aim to ensure that the objector verifies that the measures taken on food, whether imported, exported, or circulated locally, are in conformity with the approved and valid legislation and instructions, and that the decision taken is based on observations and facts present in the quantity of the food item or the food establishment, and to ensure the validity and impartiality of the decision taken by the institution by checking the following procedures:

A- Examining the methods of preserving and storing foodstuffs.

B- The extent to which the food establishment adheres to health conditions.

C- The virtual detection of the quantity of a food item.

D- The method of taking samples from the amount of a food item and the method of preserving and sending them to the laboratory.

F- Determine the size of the sample taken to the laboratory for examination.

G- Conformity of the laboratory results with the Jordanian technical specifications and rules for the nutritional substance