Nestle Professional Achieves “Ready-to-Eat” Status for Heightened Food Safety Standards

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To support foodservice operators facing stricter food safety standards in 2016, Nestle Professional is proud to announce the facility of its brand, Minor’s, is now recognized by the USDA as a ready-to-eat facility.

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This graphic illustrates how Nestle has enhanced standards for incoming materials, improved process and added high-hygiene packaging to meet the rigorous food safety standards of “ready-to-eat.”

As an industry leader in quality assurance, we put excellence, consistency and food safety at the forefront of everything we create at Nestle Professional.

As consumer concern for food safety standards in restaurants continue to increase, Nestle Professional® is proud to announce the facility of its chef-centric brand, Minor’s®, is now recognized by the USDA as a “Ready-to-Eat” (RTE) facility.

According to a national survey by Packaged Facts in November 2015, 74 percent of consumers think that restaurants should monitor food safety more closely.[1] To support operators facing these expectations, Minor’s went through the extensive 4-year process to achieve RTE status for its facility. The USDA and FDA define RTE as food in a form that is edible without any additional preparation to achieve food safety.

“As an industry leader in quality assurance, we put excellence, consistency and food safety at the forefront of everything we create at Nestle Professional,” said Minor’s Marketing Manager Todd Muller. “With this innovation, our customers can now flavor their distinct signature dishes without the added step of cooking.”

Minor’s RTE status was obtained through rigorous end-to-end classification and evaluation of every single ingredient in all of its product recipes. This included optimizing the sourcing and handling of suppliers and ingredients, advancing to a high-hygiene packaging environment and enhancing kitchen processes with High Pressure Processing (HPP). HPP is a natural, state-of-the-art pressure-preserve technique to reduce microbes without changing flavor, texture or product integrity.

To maintain this RTE status, a detailed, daily sampling of every production run is taken, the USDA can sample finished goods at any time and there is an on-site USDA representative present for all shifts at the Minor’s facility. The result is a high quality, consistent, and flavorful ingredient for both hot and cold applications.

To learn more about how Minor’s achieved RTE status, visit For more information about Minor’s Ready to Flavor products, please call 1-800-243-8822 or visit

About Minor’s
Minor’s has a heritage of providing exceptional flavors in products perfectly made to serve any operation. Created by chefs for chefs, each of our products — from bases to sauces to concentrates — uses high-quality ingredients that are selected, sourced and handled with care to the highest standards of quality and food safety. The results are flavors preferred by chefs and products with exceptional yield. In 2016, Minor’s facility achieved Ready-to-Eat status from the USDA, meaning Minor’s Ready to Flavor products can now be added to hot and cold applications without the added step of cooking. Designed to outperform all others, the flavors from Minor’s always capture authentic tastes and always work exactly as needed in your favorite dishes. Because the right flavor means everything. Flavor means business.

About Nestle Professional
Nestle Professional is dedicated to being an inspiring growth partner that delivers creative, branded food and beverage solutions, enabling foodservice operators to delight their consumers. From Minor’s, Stouffer’s®, Chef-mate® and Trio® on-trend culinary items to innovative beverage systems under the Nescafe® and Coffee-Mate® brands, Nestle Professional meets the needs of foodservice operators while satisfying the tastes of the out-of-home consumer. Nestle Professional is part of Nestle S.A. in Vevey, Switzerland – the world’s largest food company – with sales of over $98 billion. For foodservice product news and information, visit


1-    Packaged Foods, 2015 (As cited in QSR Magazine)

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Bethany Bell
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