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Home » Topics » Food Type » Ready-to-eat

Ready-to-eat
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The ready-to-eat (RTE) category includes foods that are assembled from ingredients into fully prepared meals that do not require cooking, chilling, or other preparation prior to consumption.

ARTICLES

low moisture foods

FAO, WHO Rank Low-Moisture Foods by Microbial Risk

July 29, 2022

The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) recently published the report, “Ranking of Low-Moisture Foods in Support of Microbiological Risk Management.”


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stocking apples

Supplier Food Safety: Boots on the Ground and Going Beyond the Checklist

A higher level of risk assessment requires a closer level of supplier scrutiny
Andrew Kesler
June 8, 2022

Food companies that prepare fresh food items often source individual ingredients from primary suppliers. The food safety risk is typically controlled at primary supplier plants or farms; however, the food safety stakes are high. It is necessary to have "boots on the ground" to assess how food safety and quality programs are integrated with the front-line operation for those suppliers who mitigate food safety risk on the behalf of a receiving company.


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salted steak

Reformulation Challenges with Functional Ingredients in Packaged Meat Products

Sodium alternatives for packaged meat products face challenges with reformulation, shelf life, and food safety and quality
Hayriye Cetin-Karaca Ph.D. Shannon Glisan Ph.D.
April 19, 2022

The COVID-19 pandemic has significantly shifted consumer demand away from restaurants and foodservice to home meals and ready-to-eat (RTE) meat and poultry products. As a complement for more convenience-type items, consumers began focusing on product expiration dates to limit trips to retail markets. Combined with consumers' nutritional focus on sugar, sodium, fat content, and additives, meeting these expectations and requirements is a serious challenge for meat and poultry processors. The most common challenges for reformulation are reduction of sodium and replacing additives such as nitrite and preservatives.


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Back-to-Back Outbreaks in Frozen and Dried Imported Coconut

Donald C Obenhuber Ph.D.
October 19, 2020
Here we explore foodborne illness outbreak investigations related to coconuts, highlight the challenges experienced, and share the food safety lessons learned.
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The Convenience of Prepared Foods in the C-Store Industry

Jeremy Zenlea M.B.A.
October 19, 2020
Prepared foods are a perfect complement to the C-store industry.
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Cannabis Edibles: Current Food Safety Practices

Food Safety Magazine
June 24, 2020
A Cannabis edibles panel identifies industry best practices and challenges as this growing market moves forward.
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Is That Tomato Raw or Ready-to-Eat?

Will Daniels
February 20, 2020
The challenge with all of these fresh-cut, RTE products is that they were not getting any processing step required to eliminate the hazards that may exist on the raw materials.
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Keys to Effective Monitoring for Listeria

Samuel D Alcaine
August 20, 2019
For ready-to-eat food processors, developing and implementing pathogen environmental monitoring programs are important parts of their sanitation controls.
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High-Pressure Processing during Drying of Fermented Sausages to Enhance Safety and Stability

S. Balamurugan Ph.D.
February 20, 2019
Meat processors can easily incorporate HPP to produce a safe and shelf-stable product.
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The Evolution of Sanitation and Hygienic Design in Bakeries

Thomas Haley Richard Brouillette
December 14, 2018
The bakery industry is gaining a better understanding that there are hazards associated with its products.
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Events

August 18, 2022

ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments

LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

August 23, 2022

Pathogen Control in a Low-Moisture Environment

LIVE: August 23, 2022 at 2:00 pm EDT: From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.

August 30, 2022

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will look into how company culture influences biases and hear from leaders at Arla, Blue Apron, and Birchwood Foods who have actively worked to understand and change their functions and biases to improve food safety through their company cultures.

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