A method is disclosed comprising: assigning a unique batch number to a batch of food processed in a processing facility； obtaining a first sample and a second sample from the batch of food and storing at least the second sample； testing the first sample with a safety test to obtain a first test result； making the first test result available in association with the unique batch number to a downstream user who receives from the processing facility food from the batch of food in association with the unique batch number； upon receipt of a request to verify the first test result in the event that the first test result indicates an unsafe risk to a final consumer of the food, testing the second sample with the safety test to obtain a second test result, and making the second test result available in association with the unique batch number to the downstream user； and disposing of the food if the second test result also indicates an unsafe risk to the final consumer.
