410 IAC 7-26-77 "Noncontinuous cooking" defined

Sec. 77. (a) "Noncontinuous cooking" means the cooking of food in a retail food establishment using a process in which the initial heating of food is intentionally halted so that it may be cooled and held for complete cooking at a later time before sale or service. (b) The term does not include cooking procedures that only involve temporarily interrupting or slowing an otherwise continuous cooking process.