Section 410 IAC 1-2.5-61 - "Ready-to-eat food" definedAuthority: IC 16-19-3-4; IC 16-41-2-1
Affected: IC 16-41-2
Sec. 61.
(a) "Ready-to-eat food" means food that:(1) is in a form that is edible without additional preparation to achieve food safety;(2) is a raw or partially cooked animal food and the consumer is advised;(3) is prepared in accordance with a variance that is granted; or(4) may receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes.(b) "Ready-to-eat food" includes the following:(1) Raw animal food that is cooked or frozen.(2) Raw fruits and vegetables that are washed.(3) Fruits and vegetables that are cooked for hot holding.(4) All time/temperature control for safety food that is cooked to the temperature and time required for the specific food and cooled.(5) Plant food for which further washing, cooking, or other processing is not required for food safety, and from which rinds, peels, husks, or shells, if naturally present, are removed.(6) Substances derived from plants, such as spices, seasonings, and sugar.(7) A bakery item such as bread, cake, pie, filling, or icing for which further cooking is not required for food safety.(8) The following products that are produced in accordance with the United States Department of Agriculture guidelines and that 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, thermally processed low-acid foods packaged in hermetically sealed containers.Indiana State Department of Health; 410 IAC 1-2.5-61; filed 11/25/2015, 2:54 p.m.: 20151223-IR-410150039FRAReadopted filed 11/12/2021, 8:41 a.m.: 20211208-IR-410210385RFA