Gregory Nils Nilsen - Comment

As a farmer who sells directly to local grocery stores, the labeling of precut salads as "Ready to Eat" is the problem. These products are often 3 weeks old when purchased, allowing ample time for bacterial growth. There is no way a consumer can tell if the product got warm. I see product outside of refrigeration all the time when I deliver to stores and it is warm to the touch. I deliver the day after harvest and pull my leafy greens for credit after 7 days in the store. I also say to "Always wash produce prior to serving" on my label. Outlaw the term "Ready to Eat" or require a label ink that permanently turns color if the product exceeds 41 degrees.