NONCONTINUOUS COOKING OF RAW ANIMAL FOODS. 3-401.14

Raw animal foods that are cooked using a noncontinuous cooking process must be: A. subject to an initial heating process that is no longer than 60 minutes in duration; P1 B. immediately after initial heating, cooled according to the time and temperature parameters for cooked TCS food in part 4626.0385 , item A; P1 C. after cooling, held frozen or cold, as specified for TCS food in part 4626.0395 , item A, subitem (2); P1 D. prior to sale or service, cooked using a process that heats all parts of the food to a temperature and for a time specified in part 4626.0340 , items A to C; P1 E. cooled according to the time and temperature parameters for cooked TCS food in part 4626.0385 , item A, if not either hot held as specified in part 4626.0395 , item A, served immediately, or held using time as a public health control as specified in part 4626.0408 after complete cooking; P1 and F. prepared and stored according to written procedures that: (1) have obtained prior approval from the regulatory authority based on meeting the requirements of this part; P2 (2) are maintained in the food establishment and are available to the regulatory authority upon request; P2 (3) describe how the requirements in items A to E are to be monitored and documented by the licensee and the corrective actions to be taken if the requirements are not met; P2 (4) describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in item D prior to being offered for sale or service; P2 and (5) describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods as specified in part 4626.0235 , item A. P2