Receiving Information: Salad mixes should appear fresh and well colored. Avoid product that is discolored, wilted, or slimy. Bags should be intact with no punctures or rips. Salad mixes should arrive cold. Warm product will deteriorate rapidly and valuable shelf life may be lost. Bulk mixes should be moist but not wet. Storage/Handling: Discoloration; slimy appearance; foul odor: These are indications of temperature abuse. For best quality, salad mixes must be kept cold during storage. Maintain storage temperature of 32-36 degrees F/0-2 degrees C and a humidity level of 90-98%. Salad mixes may also appear discolored due to oxidation. To prevent oxidation, handle bags with care to avoid rips or punctures that allow air to seep in. Foodservice personnel: If bags are only partially used, be sure to squeeze out any air before resealing the bags to prevent possible oxidation. Breakdown of lettuce leaves: Excessive water sprinkling of bulk displays may cause a general deterioration of the delicate leaves. Mist bulk displays lightly to maintain freshness but avoid excessive water sprinkling. Yellowing: Salad mixes are sensitive to ethylene; exposure to the gas may cause yellowing, especially if mixes are stored at room temperature. For best quality, keep salad mixes away from ethylene producing fruits and ripening rooms. Maintain storage temperature of 32-36 degrees F/ 0- 2 degrees C. Temperature/humidity recommendation for short-term storage of 7 days or less: 32 „ 36 degrees F /
0 „ 2 degrees C. Humidity 90_ 98%.
Mesclun mixes _ A combination of a variety of specialty/baby lettuces and greens such as red or green oak leaf, red or green leaf, red or green romaine, little gem, lollo rossa, tango, mache, frisee, mizuna, and radicchio.