Noncontinuous Cooking PREAPPROVED PROCESS REQUIRED

Requirements Written procedures Noncontinuous cooking means partially Noncontinuous cooking does not effectively cooking raw animal food, properly cooling destroy disease-causing bacteria during the it, and then finishing the cooking process initial heat treatment and extends the later. amount of time the food is in the temperature danger zone. Follow these steps for safe noncontinuous cooking: Effective written procedures ensure that 1. Heat food for 60 minutes or less. noncontinuous cooking is done in a manner 2. Cool food properly (135°F to 70°F that controls risks and ensures consistent within 2 hours and completely cooled monitoring. to 41°F or below within 6 hours). Written procedures, preapproved by the 3. Store food cold (41° F or below) or regulatory authority, must be maintained in frozen. the establishment and be available for 4. Cook food completely. Food must meet review by the inspector. temperature/time requirements: Written procedures must describe: ▪ 165°F for 15 seconds – poultry; ▪ How the requirements (steps 1 – 5) for wild animals, stuffed fish, meat, noncontinuous cooking are monitored pasta or poultry; stuffing and documented. containing fish, meat or poultry ▪ Corrective actions if the requirements ▪ 155°F for 15 seconds – chopped or (steps 1 -5) for noncontinuous cooking ground meat, fish and game are not met. animals; ratitae; injected or ▪ How food that has been partially tenderized meats; eggs for hot cooked will be marked or otherwise holding identified. ▪ 145°F for 15 seconds – fish; whole ▪ How food that has been partially muscle meat; game animals; eggs cooked will be separated from ready- for immediate service to-eat foods to prevent cross- 5. Serve immediately, hot hold, properly contamination. cool, or use time as public health control. NONCONTINUOUS COOKING

Frequently asked questions bacteria that may survive and multiply during the initial heating and cooling steps. When is noncontinuous cooking used? Resources Noncontinuous cooking is sometimes used Minnesota Department of Health Food for: Business Safety (www.health.state.mn.us/foodbizsafety) ▪ Mass production of chicken breasts or steaks for banquets ▪ Grill-marking chicken wings for large Minnesota Department of Health scale catering operations Food, Pools, and Lodging Services ▪ Partially cooked hamburger patties PO Box 64975 held for final preparation and service St. Paul, MN 55164-0975 during peak periods 651-201-4500 [email protected] www.health.state.mn.us How can I get help in developing noncontinuous Minnesota Department of Agriculture cooking procedures? Food and Feed Safety Division Food establishments are encouraged to 625 Robert Street N St. Paul, MN 55155-2538 work with their inspectors to develop 651-201-6027 procedures that will comply with [email protected] noncontinuous cooking requirements. www.mda.state.mn.us

Can I serve food that has undergone noncontinuous MARCH 2019 To obtain this information in a different format, call: cooking in an undercooked 651-201-4500 or 651-201-6000. Printed on recycled or raw state or with a paper. consumer advisory? No. Animal food cooked using a noncontinuous process may not be served undercooked or in a raw state, even upon consumer request or with an adequate consumer advisory. Food cooked by a noncontinuous cooking process must reach the minimum final cook temperatures and times specified in the Minnesota food code. The final cook temperature and time is critically important to ensure control of disease-causing

2