Ready to Eat (RTE) food must be treated like other TCS foods because they can have pathogens and cause foodborne illnesses if not properly handled or refrigerated.
Ready to Eat food is often consumed without further cooking, which means that any pathogens present in the food will not be eliminated through the cooking process. Since RTE foods do not undergo this additional 'kill step,' they are just as susceptible to bacterial growth as other TCS foods that require proper temperature control to prevent spoilage and foodborne illness. Common RTE foods include deli meats, cheeses, and prepared salads. Large-scale food production, which often involves these types of foods, has been associated with increased cases of foodborne illnesses. For instance, improper handling or refrigeration can lead to the growth of Listeria monocytogenes in deli meats, which is a significant health risk, especially for vulnerable populations. Additionally, food processing like canning, although intended to prevent issues such as botulism, only emphasizes the necessity to handle RTE foods with care, as lapses in these procedures can also lead to illness.
Therefore, RTE foods must be managed with as much attention and care as other TCS foods to minimize the risk of foodborne diseases and ensure consumer safety.