§ 3-55 Labeling of Frozen, Defrosted or Thawed, and Refrozen Meat, Poultry, Fish and Products Thereof.
RCNY § 3-55
(a)Definitions. Whenever used in this section the following terms mean or include: Defrosted (Thawed). "Defrosted (thawed)" shall mean the physical state of a food product which, having been frozen, is exposed to a temperature which produces a flexible condition and liquification of the fluids of the food product. Frozen. "Frozen" shall mean the physical state of a food product resulting from exposure to a temperature which produces a rigid condition and ice crystallization of the fluids of the food product. Refrozen. "Refrozen" shall mean the physical state of a food product, which has been frozen, defrosted or thawed, and frozen, in that order, as those terms are hereinabove defined in this subdivision (a).
(b)Labeling for retail sale. Meat, poultry, fish and products thereof in which such meat, poultry or fish is the predominant ingredient of such product, whether packaged or not, which has been manufactured, processed or prepared in a frozen condition and which is sold or offered or exposed for sale at retail, shall be correctly labeled as "frozen," either "defrosted" or "thawed," or "refrozen." Such labeling shall be by poster, sign, tag or other notice at, on or near these foods and food products. Such labeling shall be plain, clear and conspicuous.
(c)Delivery of tickets and invoices.
(1)All packers, processors, manufacturers, wholesalers, distributors and jobbers of meat, poultry, fish and the products thereof in which such meat, poultry or fish is the predominant ingredient of such product, whether packaged or not, which has been manufactured, processed or prepared in a frozen condition, shall correctly mark all delivery tickets and invoices as "frozen," either "defrosted" or "thawed," or "refrozen," according to the condition of such food or food products at the time of delivery to the retailer.
(2)All retailers shall keep all delivery tickets and invoices, marked as hereinabove required in paragraph (1) of this subdivision (c), available for inspection on the premises where such food or food products are being sold or offered or exposed for sale at the time of such sale, and at those premises or at another New York City office for a period of two years thereafter.
