3717-1-01(B)(93) State of Ohio Uniform Food Safety Code and definitions

"Ready-to-eat food":

(a)

Means food that:

(i)

Is in a form that is edible without additional preparation to achieve food safety, as specified under one of the following paragraph (A)(1) or (A)(4), (B), or (F) of rule 3717-1-03.3 of the Administrative Code or as specified in paragraph (A)(2) of rule 3717-1-03.3 of the Administrative Code; or

(ii)

Is a raw or partially cooked animal food and the consumer is advised as specified in paragraphs (A)(3)(a) and (A)(3)(b) of rule 3717-1-03.3 of the Administrative Code; or

(iii)

Is prepared in accordance with a variance that is granted as specified in paragraph (A)(3)(c) of rule 3717-1-03.3 of the Administrative Code; and

(iv)

May receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes.

(b)

Includes:

(i)

Raw animal food that is cooked as specified under paragraph (A) or (B) or frozen as specified under paragraph (F) of rule 3717-1-03.3 of the Administrative Code;

(ii)

Raw, fruits and vegetables that are washed as specified under paragraph (G) of rule 3717-1-03.2 of the Administrative Code;

(iii)

Plant foods that are cooked for hot holding, as specified under paragraph (C) of rule 3717-1-03.3 of the Administrative Code;

(iv)

All time/temperature controlled for safety food that is cooked to the temperature and time requirements for the specific food under paragraphs (A) to (D) of rule 3717-1-03.3 of the Administrative Code and cooled as specified under paragraph (D) of rule 3717-1-03.4 of the Administrative Code;

(v)

Plant food for which further washing, cooking, or other processing is not necessary for food safety, and from which rinds, peels, husks, or shells, if naturally present are removed;

(vi)

Substances derived from plants such as spices, seasonings, and sugar;

(vii)

A bakery item such as bread, cakes, pies, fillings, or icing for which further cooking is not necessary for food safety;

(viii)

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

(ix)

Foods manufactured as specified in 21 C.F.R. 113, thermally processed low-acid foods packaged in hermetically sealed containers.

(c)

Does not include:

(i)

Commercially packaged food that bears a manufacturer's cooking instructions; and

(ii)

Food for which the manufacturer has provided information that it has not been processed to control pathogens.