Non-Continuous Cooking: Food Safety in Retail Food Establishments

Sometimes called "par-cooking", non-continuous cooking is the act of applying heat so that a raw food is removed from heat before reaching the required fully cooked temperature. When using this process, food must be properly cooled (Proper Cooling Temperatures) immediately and held under refrigeration until the final cooking step. The first heat treatment does not effectively destroy bacteria and other germs that could cause a foodborne illness.

Animal or other TCS food that is partially cooked and stored until it is fully cooked before service or sale is considered raw. Food cooked to the minimum internal temperature required for that product during the first heat treatment is a fully cooked product.

Reasons for using non-continuous cooking

• The use of non-continuous cooking depends on the food establishment's needs. For example:

• A facility that serves chicken wings may use the process to increase the crispy texture of the chicken during the final cooking step.

• The process may be used to add grill marks to steaks, burgers, or poultry that will be fully cooked later using a different heating method.

• When potatoes are sliced in the retail food establishment to make fries, a facility may use this cooking process to produce a crunchier final product.

Before using the process in the facility, a written plan must be created and submitted to the local Department for review and approval. The written plan should address the following:

• Maximum time for the initial heating process. Time may not exceed sixty (60) minutes.

• Cooling procedure (135°F to 70°F within 2 hours then from 70°F to 41°F within 4 hours.) that will occur immediately after the initial heating process.

• Temperature monitoring procedures to ensure the food is properly cooled.

• Procedures for labeling or otherwise identifying the stored food to ensure that it is not mistaken for a cooked product.

• Food storage location (frozen or cold at a temperature of 41°F or less) until it is properly cooked for service or sale.

• Describe how the food will be separated from readyto-eat food to prevent possible cross-contamination.

• Identify the corrective action(s) that will be taken if any of the above steps are not properly met.

• Describe how a manager or other assigned staff member will monitor and keep records of the entire process, including any corrective actions taken.

The written plan must be maintained in the establishment for food employee use and readily available to the Department upon request.

Additional guidance on non-continuous cooking may be found on the DHEC website.