Colorado State University Extension
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FOOD SAFETY ISSUES OF NOT-READY-TO-EAT MEALS
By Mandy Miller, CSU Student - Spring 2008
Not-ready-to-eat meals can often be confused with ready-to-eat meals. According to the Food Safety Inspection Service of the U.S. Department of Agriculture (FSIS-USDA), not ready-to-eat products (NRTE) are identified as "raw" and can contain the presence of pathogens that could cause foodborne illness. Not-ready-to-eat meals require the consumer to cook thoroughly in order for safe consumption. Ready-to-eat (RTE) products, on the other hand, are identified as safe to consume without any further cooking, even though heat may be applied for palatability purposes. To the consumer, these two food classifications are difficult to distinguish and can raise some food safety concerns.
Although NRTE meals are convenient and usually require minimal preparation, they still can carry pathogens if not prepared correctly. Examples of these types of meals include frozen food entrees (pizzas, pot pies, TV dinners, etc.) and marinated, stuffed and/or breaded fish or meat, foods that appear 
to be fully prepared but still require further cooking. The labeling of these foods is not always recognizable as "raw and requiring cooking." Most food that needs to be cooked prior to consuming will have a label on the package that says to thoroughly cook the item.
Here are some guidelines to follow when preparing NRTE (not-ready-to-eat) foods:
- Always read the directions very carefully and be sure to follow them as written. The food must reach the proper temperature for the specified time to kill harmful bacteria.
- If using a microwave oven, find out the wattage of the oven and adjust your cooking time accordingly.
- Microwave ovens can cook food unevenly, causing cold spots in the food; stirring while cooking can aid in assuring that the correct temperature is reached throughout the product.
- When microwaving, be sure to allow the food to sit for the specified time after cooking as this time is considered part of the overall cooking time and important in ensuring the safety of the product.
- When cooking multiple foods always make sure to follow the directions for preparing more than one food item.
- Make sure not to cross contaminate surfaces and cooking utensils with uncooked food.
- Always store not-ready-to-eat meals as directed; frozen foods should remain frozen until cooked.
- Avoid time-temperature abuse; keep foods out of the temperature danger zone (any temperature that falls between 41ºF and 140ºF).
- Do not keep meals longer than recommended; they are perishable, especially fresh unfrozen meals.
- Use a food thermometer to know when food products are fully cooked, ensuring destruction of any food-borne illness causing bacteria.
Source:
- Englejohn, D. Jan. 2008. International Association for Food Protection. Timely Topics Symposium Presentations. Available at: http://www.foodprotection.org/meetingsEducation/Timely%20Topics/Engeljohn.pdf
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