Ready to eat Premixes Training Program
In Ready to eat Premixes Training Program, Foods that have been prepared so they can be consumed as is, without any additional cooking, are ready to eat foods. Ready to eat foods can be refrigerated, shelf-stable, require minimal heating or are served hot. Ready to eat foods have specific guidelines to ensure that there is no contamination or chance of bacteria forming after the foods have already been prepared.
Baked goods, such as bread or doughnuts, served at room temperature or frozen are considered ready to eat as they can be consumed as is or with minimal heating. Because the product has already been heated to a temperature to kill bacteria, the primary concern for food safety is to ensure that it is not contaminated after the fact. Proper food handling techniques, such as the use of gloves, sterilized serving utensils, and hand sanitizer use, are strictly regulated.
Meat and Animal Products:
Any meat or meat products considered ready to eat do not require additional cooking to be safely consumed. An example of a refrigerated ready to eat animal product is cheese, which can be served in a number of ways, including sliced, whole or cubed.
Shelf-stable, ready to eat foods can be safely stored at room temperature without fear of contamination. They include dry goods and canned items such as tuna fish. Dry goods ready to eat include cereals, chips, crackers, nut mixes, and candy. These products are shelf-stable and do not require refrigeration to keep the foods bacteria-free. Canned products, including meat and produce items such as tuna and tomato sauce, can be eaten as they are, although they are sometimes heated before serving. To keep the items safe for consumption, all canned products should be stored between 50 and 70 degrees F.
Check all pre-packaged items, including dry goods and canned goods, for their expiration date. If the canned product shows signs of discoloration, rust at the lid or bulging, discard the item and do not eat, as these are signs of bacterial infection. All ready to eat products that require refrigeration, such as deli meats and cheeses, should be stored at temperatures below 41 degrees F to keep the food safe. Most importantly though, if you are mixing together ready to eat foods with non-ready to eat foods, such as raw meat, keep ready to eat foods well-separated from the other products, or cook all of the items together to ensure there is no cross-contamination.
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