I did some researching and found that the FDA labeling law for trans fats is 0.5g/serving or more = needs to be labeled, but if its less than that, they can report trans fats as 0. I don't think this applies to commercial products because they are typically labeled for transport only and not for public information since they are not supposed to be seen by the public.
In terms of "partially hydrogenated oils" this is basically a method to make oils solid at room temperature. Whether cis or trans fat does not matter. So I think what we're after is a solid fat at room temperature, lard, crisco, margarine, butter, etc. I came across a lot of information talking about solid oils improving shelf life of products, which is why the baking industry uses them so much. Apparently liquid oil can go rancid. I never really thought about that. Anyway, I have been trying to find more information about differences in baking performace. Certainly baked products with butter do not perform the same as products with old school Crisco. Is it because the melting temperature of the solid? The amount of trans fat? The amount of saturated fat? I need to do more research on this. However I can say that most partially hydrogenated oils are racemic mixtures of all sorts of compounds, cis, trans, free radicals, etc. Either the product has these trans fats in them less than 0.5g/serving, or they are somehow separating out the trans fats. I don't know if this is doable at an industrial scale because the process is somewhat difficult. Cis and trans molecules can have the same molecular weight, they just differ in sterochemistry. Which is very difficult to separate. Looking at the nutrition label, it looks like they are just saturating the molecules more to reduce the likelihood of partially hydrogenated oils being in the mixture. Both Shakey's and RT pizza are very high in saturated fat.