Which RTE category relies on both heat and a curing, drying, or fermenting step to achieve food safety?

The category that relies on both heat and a curing, drying, or fermenting step to achieve food safety is the Heat Treated-Shelf Stable (HT-SS). This method combines the application of heat to kill harmful pathogens and subsequent processes such as curing, drying, or fermenting that not only enhance flavor and texture but also contribute to the preservation of the food product.

Heat treatment ensures that any initial microbial load is significantly reduced, while the additional processes create an environment that inhibits further microbial growth, allowing the product to be stored safely at room temperature. This dual approach is critical for products that are designed to be shelf-stable without refrigeration.

Other categories mentioned do not utilize this combination effectively. For instance, the Fully Cooked-Not Shelf Stable (FC-NSS) refers to products that are cooked but require refrigeration to maintain safety, meaning they do not achieve the stability needed for shelf storage. The Heat Treated but Not Fully Cooked-Not Shelf Stable (HT-NFC-NSS) includes products that may still harbor pathogens since they aren’t fully cooked, and thus also require refrigeration. Lastly, Not Heat Treated-Shelf Stable (NHT-SS) encompasses items that have not undergone any heat treatment, which raises significant safety