Ready-to-eat vs. Food Ingredient
Started by tsammeli, Jan 10 2019 02:47 PM
Are you required to claim RTE or non-RTE on a food ingredient? Although some of a food ingredient company's customers could purchase the ingredients and not process further, if the intended use of your product is as a food ingredient and expected to have further processing, then could you dismiss claiming RTE vs. non-RTE altogether?
Temperature a CCP - Ready to eat plant (Reference document for setting oven calibration frequency)
Small manufacturer frozen ready meal process steps
Wrist Braces - Ready to Eat Food Manufacturing
Ready to eat or ready to cook?
Traceability for ready meals?
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You might need to provide some more detail/clarification. Are you saying that your product is NOT ready to eat and you want to know if you need to state that on the label in case customers might use it as RTE?
What is the food ingredient? What is the risk if consumers use the ingredient as RTE?
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Temperature a CCP - Ready to eat plant (Reference document for setting oven calibration frequency)
Small manufacturer frozen ready meal process steps
Wrist Braces - Ready to Eat Food Manufacturing
Ready to eat or ready to cook?
Traceability for ready meals?
Ready to Eat vs Non Ready to Eat
Labeling Ready Meals as Bake
Washing basil for ready to cook pizza sauce
Food safety requirements for ready meals production with fresh vegetables and salad
Risks of non ready to eat product that is not refrigerated