Hi Zargham ,
I do not know you want to understand the difference reference to which system ,
as per BRC they are defined it as :
Food designed by the manufacturer as requiring cooking or other processing effective to eliminate or reduce to an acceptable level micro-organisms of concern.
Food intended by the manufacturer for direct human consumption without the need for cooking or other processing, effective to eliminate or reduce to an acceptable level micro-organisms of concern
According to USDA
Ready-to-Eat (RTE) Product. (9 CFR Part 430) A meat or poultry product that is in a form that is edible without additional preparation to achieve food safety.
Dressed poultry, without feathers, head, feet, and most internal organs. Includes neck and giblets.
Accordingly any product is safe to be consumed as is will be considered as RTE , while as any product needs further heat treatment or processing to make it safe for consumption will be RTC. we here considered the food safety no the taste or quality .