Sampling is the collection of samples for analysis, and procedures vary according to the type of material and the analytical technique to be used. A valid food-safety or quality programme depends on representative sampling: the sample must truly reflect the lot. Statistically based sampling plans define how many units to take and how to interpret results, balancing confidence against cost. Poor sampling undermines even the best laboratory analysis. From raw-material intake to finished-product release, sampling underpins every credible quality decision.