410 IAC 7-26-96 "Ready-to-eat food" defined

Sec. 96. (a) "Ready-to-eat food" means food that: (1) is in a form that is edible without additional preparation to achieve food safety, as specified under section 198(a) through 198(c) of this rule, section 199 of this rule, or section 203 of this rule, including food that may receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes; (2) is a raw or partially cooked animal food and the consumer is advised as specified in section 198(d) of this rule; or (3) is prepared in accordance with a variance that is granted as specified in section 198(d) of this rule. (b) The term includes, but is not limited to, the following: (1) Raw animal food that is cooked as specified under sections [sic, section] 198 or 199 of this rule, or frozen as specified under section 203 of this rule. (2) Raw fruits and vegetables that are washed as specified under section 179 of this rule. (3) Plant foods that are cooked for hot holding, as specified under section 200 of this rule. (4) TCS food that is cooked to the temperature and time required for the specific food under sections 198 through 201 of this rule, and cooled as specified in section 211 of this rule. (5) Plant food for which further washing, cooking, or other processing is not required for food safety and from which: (A) rinds; (B) peels; (C) husks; or (D) shells; if naturally present, are removed. (6) Substances derived from plants, such as: (A) spices; (B) seasonings; or (C) sugar. (7) Bakery items, such as: (A) bread; (B) cakes; (C) pies; (D) fillings; or (E) icing; for which further cooking is not required for food safety. (8) The following products produced in accordance with USDA guidelines and have received a lethality treatment for pathogens: (A) Dry, fermented sausages, such as dry salami or pepperoni. (B) Salt-cured meat and poultry products, such as prosciutto ham, country cured ham, and Parma ham. (C) Dried meat and poultry products, such as jerky or beef sticks. (9) Foods manufactured according to 21 CFR 113. (c) The term does not include the following: (1) Commercially packaged food that bears a manufacturer's cooking instructions. (2) Food for which the manufacturer has provided information that it has not been processed to control pathogens.