HT-SS stands for Heat Treated-Shelf Stable.

• A. Not Heat Treated-Shelf Stable
• B. Heat Treated but Not Fully Cooked-Not Shelf Stable
• C. Fully Cooked-Shelf Stable
• D. Heat Treated-Shelf Secure

Answer: (C)

HT-SS describes a product that has undergone heat treatment so it can be stored on the shelf without refrigeration. That heat treatment is essentially the cooking step that makes the product safe and stable for room-temperature storage, so it’s described as fully cooked and shelf stable. This is why the best description is fully cooked-shelf stable. The other options conflict with the idea of shelf stability or use nonstandard wording (for example, implying it’s not heat treated, not fully cooked, or using a term like “shelf secure” that isn’t used).