This text of California § 113881. (113881. (Added by Stats. 2006, Ch. 23, Sec. 2.)) is published on Counsel Stack Legal Research, covering California primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.
“Ready-to-eat food” means food that is in a form that is edible without additional preparation to achieve food safety, as specified in Section 114004 or Section 114008, is a raw or partially cooked food of animal origin and the consumer is advised as specified under Section 114093, or may receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes. “Ready-to-eat food” includes all of the following:
(a)Raw food of animal
origin that is cooked as specified in Section 114004 or 114008.
(b)Raw fruits and vegetables that are washed as specified in Section 113992.
(c)Fruits and vegetables that are cooked for hot holding as specified in Section 114010.
(d)All potentially hazardous food that is cooked to the temperature and time required for
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“Ready-to-eat food” means food that is in a form that is edible without additional preparation to achieve food safety, as specified in Section 114004 or Section 114008, is a raw or partially cooked food of animal origin and the consumer is advised as specified under Section 114093, or may receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes. “Ready-to-eat food” includes all of the following:
(a)
Raw food of animal
origin that is cooked as specified in Section 114004 or 114008.
(b)
Raw fruits and vegetables that are washed as specified in Section 113992.
(c)
Fruits and vegetables that are cooked for hot holding as specified in Section 114010.
(d)
All potentially hazardous food that is cooked to the temperature and time required for the specific food under Sections 114004, 114008, and 114010 and cooled as specified in Section 114002.
(e)
Produce 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.
(f)
Substances derived from plants, such as spices, seasonings, and sugar.
(g)
A bakery item, such as bread, cakes, pies, fillings, or icing, for which further cooking is not required for food safety.
(h)
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.
(i)
Foods manufactured according to 21 C.F.R. Part 113—Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.