I work in central production. soup bases and curry bases are cooked here and then they will be sent to the restaurants. In restaurants, they bring it to boil and add the cooked meat to them and serve it for cutomer. but when we produce them they do not have any meat. for example saag curry has all vegeterian ingredients except meat!
Soup bases has the base of soup but without any meat or noodle!
Are these soup base and curry bases RTE or nonRTE? Is it needed to put them in sampling plan for RTE foods?