Establish a food testing process.

We will be making foods in a restaurant kitchen for delivery to nearby customers and we have to ensure that the source materials are safe, as well as the finished products which will be sent out for same-day delivery. We need to do this on a small budget. Help us design a method and choose the right equipment so we can reliably test for the highest risk pathogens on the smallest budget. We know that most testing requires a 24hr incubation process. We think we can first test the source meats and vegetables and then batch-test the finished fresh foods products before the leave the kitchen. We are interested in what testing you think should be done on both meats and vegetables as well as finished products.