Which RTE category relies on a full lethality heat processing step (cooking) to achieve food safety?

The fully cooked-not shelf stable (FC-NSS) category requires a full lethality heat processing step to ensure food safety. This category is designed for products that have been cooked to a point where harmful pathogens are effectively eliminated, making them safe for consumption. The cooking process not only contributes to food safety by killing microorganisms but also prepares the food for immediate consumption, while its lack of shelf stability means it must be refrigerated or frozen to maintain safety after processing.

In contrast, the other categories either do not require such thorough cooking or are designed with different preservation methods. Heat treated-shelf stable (HT-SS) items, for instance, may undergo processes that allow them to be stored at room temperature without spoiling, thanks to other preservation techniques in addition to heat treatment. Heat treated but not fully cooked-not shelf stable (HT-NFC-NSS) products might not undergo full cooking to eliminate pathogens, thus requiring strict refrigeration to ensure safety. Not heat treated-shelf stable (NHT-SS) items, by definition, do not undergo any cooking or heat treatment, which can compromise their safety. Therefore, the fully cooked-not shelf stable category is specifically linked to the necessity of a complete lethality cooking process for safety.