BONLAB sees opportunities to offer additional services in the field of food and goods testing, in accordance with the BES Commodities Act. This involves conducting mandatory inspections where food and goods are tested, such as imported meat for sale and the hygiene of countertops in restaurants. With 90% of food on Bonaire being imported and only 10% locally grown, Bonaire's food supply is heavily dependent on external sources.

The growing population and increasing tourism on Bonaire have further increased the demand for food. Food safety plays a crucial role in the attractiveness of Bonaire as a tourist destination. A robust monitoring system in the hospitality industry and in the preparation of ready-made meals not only contributes to the health and safety of the local population and tourists but also strengthens confidence in the island's culinary experience. This is an important element for Bonaire to continue positioning itself as a culinary capital.

BONLAB works closely together with Directie Toezicht & Handhaving. Well-implemented food safety legislation helps prevent diseases resulting from contaminated food. This aligns with the preventive tasks of Public Health.

Shelf life and food safety controls of products are conducted by testing for the presence of harmful bacteria and viruses. Bacterial testing focuses on the four most common pathogens, also known as the "big four": Salmonella, Listeria, STEC, and Campylobacter. Viral testing is aimed at detecting norovirus and hepatitis A. These tests are supplemented with standard plate counts such as spore counts, mold counts, and (an)aerobic counts.