In my state, Arkansas, a grower of microgreens would be considered a "farm" by the Health Department. You are free to make "one cut" when harvesting vegetables, then package and sell. However, if you sell "prepared salads", or if you "process" foods like drying herbs or washing greens, then you become a "food processing facility" and a whole bunch of other rules come into play: independent bathroom facility, 3 compartment sink, approved water supply, inspections, permit, etc.
If you do "interstate commerce" then you are subject to FDA regulations. Currently, there are FDA "guidelines" for seed preparation when growing sprouts, but no requirements.
FDA Guidance - Sprouted Seeds
So, technically, a microgreen farmer, whether using soil (for bigger seed like peas, beets, etc.) or hydroponics, is under the same regulations as any other farmer. (Your individual state may differ.)
Given that a microgreen farmer typically uses sterile potting soil, or hydroponics, there would be no additional risk of bacteriological contamination from the growing media. Growing indoors also eliminates the risk that a passing bird might drop a "salmonella bomb" on your greens. The highest risk comes from the seed itself. Use organic to be sure there are no chemical treatments. I might use the FDA guidelines method to wash the seed beforehand if the seed husk is likely to cling to the final product.
I imagine that the restaurant chef would expect to have to wash their own greens prior to use, especially when buying direct from the local farmer.
Back to packaging. I was thinking of trying to fold freezer paper, or maybe butcher paper into pillow boxes, or take-out boxes like those used for Chinese food. It sounds like a little square of moist paper towel in the bottom might help. Perhaps a Koolyok:
Koolyok Explanation, History, and Instructions