The reliability of the results generated in analytical laboratory either for the development of new methods or for the appropriate use of methodologies already regulated, is essential to ensure that consumers are receiving a nutritionally adequate and safe food. In this context, traceability has been one of the main requirements required in the analysis, once this allows comparability between results of measurements carried out in different situations, using values of metrological references, clearly defined, within internationally accepted criteria. The objective of this research was to assess the activities developed in a laboratory for research and analysis of food, about the accordance of item 4, which is established requirements of Direction, and the item 5, technical requirements of ISO/IEC 17025:2005, to guide correction of non conformities and internal organization. Initially there was a check list for verification of compliance for the activities developed in the laboratory. When the non-conformities were found, the staff was trained and was applied the 5S System. In applying the first check list in accordance with the item 4, the laboratory was classified in Group 3 of the Standard, with 57.14% of non-conformities, after training and implementation of corrective measures. In a new application of check list, the laboratory was classified in Group 2, and was occurred reduction of 37.5% of non-conformities. As to item 5, the laboratory was classified in Group 2, with 44.44% of non-conformities. After the training and corrective measures, there was reduction of 54% of non-conformities. It can be concluded that for elimination of non- conformance is required to train staff and implement tools such as 5S System and especially encourage the involvement of employees.ll