Ready-to-eat (RTE) foods are foods intended to be consumed as they are. These foods do not require additional cooking and are usually stored in refrigeration or at room temperature. RTE foods have specific safe food-handling guidelines.
RTE Meats, Cheeses and Sushi
RTE meats are cooked in advance and are prepared to be eaten without further cooking. These meats include sandwich meats, salad meats and other cold cuts. Cheese eaten as-is is considered RTE. Cheese can be served whole or sliced and can be made from raw or pasteurized milk. Sushi-grade fish has not been cooked in advance, but it must meet specific food safety standards to be eaten raw. Meat, cheese and fish must be stored at 41 degrees or below in order to deter the growth of bacteria. Proper cooking will kill certain bacteria, like salmonella, and the risk of developing a food-borne illness from properly cooked foods is low. However, in the case of RTE foods, since the food will not be cooked again, there is no way to kill bacteria that get on the food after its initial cooking process. Therefore, it is essential that RTE protein-containing foods be properly refrigerated to prevent bacteria growth.
RTE Cereals
RTE cereals are boxed or bagged cereals that can be poured into a bowl and eaten. They do not require additional cooking or preparation. These foods often are highly processed and enriched to contain nutrients. However, not all cereals are created the same. Some cereals are made of primarily refined flour and simple carbohydrates and offer little more than sugar. Other cereals are fortified to provide a variety of vitamins, minerals and fiber. Check the nutrition labels to see what nutrients the cereal you are considering provides.
RTE Produce and Salads
Fruit and vegetables are shelf-stable, or safe at room temperature, before they are peeled, cut or cooked. Many delis and grocers offer prepared fruits and vegetables for convenience, and these RTE cut fruit and vegetables should be refrigerated as soon as they are prepared. Buffet mixed salads, grab-and-go prepared salads, and packaged salads or lettuce mixes are also considered RTE, as you will not be cooking the food. Always keep prepared fruits and vegetables refrigerated. When picking up salad mixes, be sure to use the provided tongs, and do not touch the RTE food with your bare hands, because germs from your hands could be transferred to the food.
Dry Goods
Other dry packaged items, like chips, crackers, cookies, trail mix blends and candies, are all RTE items, as they can simply be eaten from the package. Peanut butter is one RTE food that has been linked to food-borne illness due to cross-contamination in production. Bottled condiments are considered RTE and usually require refrigeration after opening. Sterile-packed milk products are intended to be consumed after refrigeration, but they do not have to be. These RTE items are convenient because they do not require refrigeration prior to opening, and they often do not require any additional preparation prior to consumption. Canned products, like soups and vegetables, are not RTE, because the manufacturer assumes the customer will cook the item prior to eating. Canned meat products, such as tuna, can be eaten as is, and when it is mixed into a salad for sandwiches, it is classified as RTE.
Meals Ready to Eat (MRE)
The U.S. government provides MREs to service members. These items are often sterile-packed foods that can be eaten straight from the package. These meals are also used for disaster survival kits and backpacking trips. They are often heated to make them more palatable, but they are already cooked and are shelf-stable.
Confusion with Non-RTE Foods
Convenience foods are not always RTE foods. Some items offered as time-savers for dinner preparation can be confused with RTE foods. These foods, however, still require cooking to a minimum temperature of 165 degrees. These foods include frozen dinners, take-and-bake meals and home meal replacements. Check the manufacturer's label to be sure of what you are purchasing.
Handling RTE Safely
Refrigerated RTE foods often contain dairy or meats that should be kept cold until ready to be eaten. When storing these foods, keep your refrigerator's temperature at 41 degrees Fahrenheit or below to prevent spoilage. Since RTE foods are not going to be cooked before you eat them, be careful not to allow any contact with foods that do need to be cooked, like raw meats. Do not put raw foods that must be cooked above the foods, because accidental dripping from the raw food could contaminate the RTE and cause a food-borne illness. Keep RTE food tightly covered in plastic wrap or sealed in an air-tight container to prevent such cross-contamination. When buying refrigerated RTE foods, be sure that the food you're selecting is very cold to the touch and has been refrigerated until the moment you picked it up to purchase it. Bacteria thrive at temperatures above 41 degrees, and they can grow very quickly on foods that are not kept cold enough. Cold foods served in buffet lines should be kept cold and should not sit at room temperature for more than four hours.
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