(a) When lettuce is represented as having been vacuum-cooled, or required to be vacuum-cooled under the provisions of article 13-C of the Agriculture and Markets Law, the lettuce shall have been properly vacuum-cooled by recognized and approved vacuum cooling equipment which reduces the core temperature of lettuce to 36 degrees or less when the vacuum cooling process is completed. Temperature of head lettuce reported shall be the temperature taken near the center of the head with thermometer which has previously been cooled to the approximate temperature of the lettuce.

(b) Any person selling, offering for sale or transporting for sale, within this State, lettuce represented as having been vacuum-cooled, or required to be vacuum-cooled under the provisions of article 13-C of the Agriculture and Markets Law shall be required upon request to produce a certificate issued by the vacuum cooling firm showing the name of the applicant, date, hour and location where the vacuum cooling took place and the temperature of the product immediately after it was precooled; also the trailer or truck license number.