PREPARED SALADS, FRESH; 1. INSPECTION: All fresh prepared salad products made of meat and poultry must be processed or manufactured in plants operated under the Meat and Poultry Inspection Program of the Food Safety and Inspection Service of the U.S. Department of Agriculture or under an inspection program approved by that agency. The official inspection legend and plant number must appear on all shipping containers and/or individually packaged meat and poultry salads. All other fresh prepared salads must be processed or manufactured in plants operated in compliance with the Pennsylvania General Food Law (Act 121, Act of May 13, 1909 as amended September 1, 1967). Upon demand, all manufacturing plants must provide proof of passing annual inspection. 2. LABELING: Shipping containers and/or individually packaged items shall be labeled, printed or stenciled with product identification, name and location of packer or distributor, net weight, appropriate ingredient statement and date of expiration. 3. DELIVERY TIME LIMITATIONS: Fresh prepared salads shall have shelf life of 14 days minimum from time of delivery. Failure to deliver as specified will result in implementation of surcharge procedures and/or cause of rejection, unless prior approval for delivery date change is granted by the Director of Dietetic Services. 4. PRODUCT CONDITION AT DELIVERY: Salads shall be held in properly refrigerated rooms and transported in refrigerated trucks to assure excellent condition at time of delivery. Internal temperature at time of delivery shall be 35°-36°F. Salad items shall show no signs of leaking or mishandling at time of delivery.
