{"id":1413,"date":"2019-03-04T09:37:32","date_gmt":"2019-03-04T15:37:32","guid":{"rendered":"http:\/\/safefoodtraining.com\/minnesota\/?p=1413"},"modified":"2019-02-13T16:25:01","modified_gmt":"2019-02-13T22:25:01","slug":"online-food-safety-training-update-on-non-continuous-cooking","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/online-food-safety-training-update-on-non-continuous-cooking\/","title":{"rendered":"Online Food Safety Training Update on Non-Continuous Cooking"},"content":{"rendered":"\n

Back in November, we covered an interesting addition to the Minnesota Food Code revision; non-continuous cooking- the ability to halt the cooking process<\/a> and resume at a later time. At the time, we only had some basic information and a rough draft of the new food code, but now that the code is in effect, the Department of Health has released fact sheets<\/a> and more detailed information about this procedure.<\/p>\n\n\n\n

\"Non-Continuous
Image credit: 123rf\/Teerawut Masawat <\/figcaption><\/figure>\n\n\n\n

Non-Continuous Cooking Procedures<\/h3>\n\n\n\n

The procedure for non-continuous cooking can be broken down into five steps:<\/p>\n\n\n\n

  1. Cook product for 60 minutes or less<\/li>
  2. Cool food properly within two hours<\/li>
  3. Store product below 41 degrees<\/li>
  4. Cook food completely when reheating<\/li>
  5. Serve immediately, hot-hold or cool properly for later use<\/li><\/ol>\n\n\n\n

    This process offers a solution for certified food managers who wish to partially cook raw animal product or other sensitive items and reserve under refrigeration or in the freezer until the time comes to cook and serve. Along with these five steps, the health department requires documentation for this process which must be reviewed and approved by the proper regulatory official, namely your health inspector.<\/p>\n\n\n\n

    Include the following vital information in your documentation and proposal to be reviewed:<\/p>\n\n\n\n