Definizione ed esempi di alimenti Ready To Eat (RTE)
TAFF: Talkin´about Food Forum
Sei qui: Studenti S.T.A. --> Definizione ed esempi di alimenti Ready To Eat (RTE)
Se desideri rilasciare nuove dichiarazioni, scaricare files, rispondere direttamente agli autori delle dichiarazioni presenti all'interno di questa discussione, dal titolo Definizione ed esempi di alimenti Ready To Eat (RTE), occorre effettuare il login, previa registrazione al Forum. Per maggiori dettagli puoi consultare la F.A.Q.
(a) Is in a form that is edible without additional preparation to achieve food safety, as specified under one of the following: ¶ 3-401.11(A) or (B), § 3-401.12, or § 3-402.11, or as specified in ¶ 3-401.11(C); or
(b) Is a raw or partially cooked animal food and the consumer is advised as specified in Subparagraphs 3-401.11(D)(1) and (3); or
(c) Is prepared in accordance with a variance that is granted as specified in Subparagraph 3-401.11(D) (4); and
(d) May receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes.
(2) "Ready-to-eat food" includes:
(a) Raw animal food that is cooked as specified under ß 3-401.11 or 3≠401.12, or frozen as specified under § 3-401.11 or
3-401.12, or frozen as specified under § 3-402.11;
(b) Raw fruits and vegetables that are washed as specified under § 3-302.15;
(c) Fruits and vegetables that are cooked for hot holding, as specified under § 3-401.13;
(d) All potentially hazardous food (time/temperature control for safety food) that is cooked to the temperature and time required for the specific food under Subpart 3-401 and cooled as specified under § 3-501.14;
(e) Plant food for which further washing, cooking, or other processing is not required for food safety, and from which rinds, peels, husks, or shells, if naturally present are removed;
(f) Substances derived from plants such as spices, seasonings, and sugar;
(g) A bakery item such as bread, cakes, pies, fillings, or icing for which further cooking is not required for food safety;
(h) The following products that are produced in accordance with USDA guidelines and that have received a lethality treatment for pathogens: dry, fermented sausages, such as dry salami or pepperoni; salt-cured meat and poultry products, such as prosciutto ham, country cured ham, and Parma ham; and dried meat and poultry products, such as jerky or beef sticks; and
(i) Foods manufactured as specified in 21 CFR Part 113, Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.