Jump to content

  • Quick Navigation
Photo

Ready to eat & ready to cook

Share this

  • You cannot start a new topic
  • Please log in to reply
6 replies to this topic
- - - - -

Zargham Abbas

    Grade - AIFSQN

  • IFSQN Associate
  • 40 posts
  • 6 thanks
2
Neutral

  • Pakistan
    Pakistan
  • Gender:Male
  • Location:Multan- Pakistan
  • Interests:Food Safety, Food Microbiology, Certifications, Quality Management, HACCP, Pest Management, Allergens Handling and Management, Meat Processing, Bakery and Confectionary.

Posted 05 March 2018 - 10:20 AM

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)


Halal, ISO & Food Safety Consultant


Ehab Nassar

    Grade - MIFSQN

  • IFSQN Member
  • 137 posts
  • 147 thanks
24
Excellent

  • Egypt
    Egypt
  • Gender:Male

Posted 05 March 2018 - 02:33 PM

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
 



SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 4,632 posts
  • 1135 thanks
1,126
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:Just when I thought I was out - They pulled me back in!!!

Posted 05 March 2018 - 06:17 PM

Ehab has this one nailed down perfectly.


All the Best,

 

All Rights Reserved,

Without Prejudice,

Glenn Oster.

Glenn Oster Consulting, LLC -

SQF System Development | Internal Auditor Training | eConsultant

Martha's Vineyard Island, MA - Restored Republic

http://www.GCEMVI.XYZ

http://www.GlennOster.com

 


EvanAUS

    Grade - AIFSQN

  • IFSQN Associate
  • 37 posts
  • 5 thanks
2
Neutral

  • Australia
    Australia

Posted 05 March 2018 - 07:47 PM

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.



Sent from my iPhone using Tapatalk


Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 05 March 2018 - 09:28 PM

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



Sent from my iPhone using Tapatalk

 

Sounds like an  Australianism.


Kind Regards,

 

Charles.C


Scampi

    Fellow

  • IFSQN Fellow
  • 5,444 posts
  • 1507 thanks
1,524
Excellent

  • Canada
    Canada
  • Gender:Not Telling

Posted 05 March 2018 - 09:33 PM

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


Please stop referring to me as Sir/sirs


Thanked by 1 Member:

Ehab Nassar

    Grade - MIFSQN

  • IFSQN Member
  • 137 posts
  • 147 thanks
24
Excellent

  • Egypt
    Egypt
  • Gender:Male

Posted 06 March 2018 - 07:07 AM

 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.





Share this

1 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users


    Bing (1)