Ready to eat & ready to cook

Hi All

How can we define a product as ready to eat or ready to cook? if there is a product lets say it is "Chicken samosa"  in which cooked chicken is wrapped in baked pastery, is it a ready to eat prodcut or ready to cook product.?

BR,

Zargham Abbas

(Microbiologist)

Hi Zargham  ,

I do not know you want to understand the difference reference to which system , 

as per BRC they are defined it as :

Ready-to-cook food

Food designed by the manufacturer as requiring cooking or other processing effective to eliminate or reduce to an acceptable level micro-organisms of concern.

Ready-to-eat food

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.

Ready-to-cook (RTC)

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 .

BR,

Ehab
 

Ehab has this one nailed down perfectly.

Hi Zargham ,

I do not know you want to understand the difference reference to which system ,
as per BRC they are defined it as :
Ready-to-cook food
Food designed by the manufacturer as requiring cooking or other processing effective to eliminate or reduce to an acceptable level micro-organisms of concern.
Ready-to-eat food
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.
Ready-to-cook (RTC)
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 .


BR,
Ehab



accordingly any product is safe to be consumed as is will be considered as RTE , while as any product needs further heat treatment will be RTC

Ready to Reheat is the other category worth considering - RTE foods that are not usually eaten cold.



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Sounds like an  Australianism.

LOL. I was in SQF training last week and it was the first time I heard RTH!!!!  Being as SQF is Australian, it must be an Australianism!!!

RTH is a QUALITY issue not food safety

 BRC has a definition for RTH, 

Ready-to-reheat food is defined as :

Food designed by the manufacturer as suitable for direct human consumption without the need for cooking, but which may benefit in organoleptic quality from some warming prior to consumption.

(BRC 7 glossary  https://www.brcparti...ossary_pageno=5 ) 

it is totally different different than reheating policy for catering/restaurants.