Here's how Jonathan's samples and tests all of its seeds before beginning to sprout them:

The seed delivery arrives...

Every bag is checked...

Damaged bags are rejected.

Using a tool called a trier...

A sample of seed is taken from every bag.

The holes made by the trier...

Are covered with an identifying label.

The seed is stored separately until...

The sampled seeds are sprouted in warm water.

After 48 hours of growing...

The runoff water from the sprouts is sampled for testing.

Samples are identified and...

Packaged for the lab.

Meanwhile, sprouts are grown from these seeds and tested for...

Quality...   Flavor...   Crispness...

 Shelf Life....

After 48 hours...

Test results come back from the lab; negative for pathogens.

These seeds are now safe to use in production...

And we are assured they will give us the quality we expect.

But...

More testing... Triple testing...

Every day, every crop grown from the (above) twice tested seeds is sampled in a similar way...

Every batch of sprouts grown from these seeds will have water sampled

from every growing unit...

and sent to the lab where duplicate samples of each batch are tested

to confirm that these sprouts are safe.

No sprouts are sent to market until the negative confirmation comes back from the lab.