Red Meat & Offal testing requirements

Hi

Am i asking for problems if I am testing weekly on Primal and Offals for Salmonella?

What do people think on what I should be testing for?

Also Shelf-life..... what do people think I should be testing for? Currently I do TVC, Entro, Ecoli, Salmonella, Lactic

Thanks

This is what I put in place in a previous life

Hope it helps