Section 3-401.14 - Non-Continuous Cooking of Raw Animal FoodsRaw animal FOODS that are cooked using a NON-CONTINUOUS cooking process shall be:
(A) Subject to an initial heating process that is no longer than sixty minutes in duration; P(B) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL SAFETY FOOD) under ¶ 3-501.14 (A); P(C) After cooling, held frozen or cold, as specified for POTENTIALLY HAZARDOUS FOOD (TIME/ TEMPERATURE CONTROL SAFETY FOOD) under ¶ 3-501.16 (A) (2); P(D) Prior to sale or service, cooked using a process that heats all parts of the FOOD to a temperature of at least 74°C (165°F) for 15 seconds; P(E) Cooled according to the time and temperature parameters specified for cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL SAFETY FOOD) under ¶ 3-501.14 (A) if not either hot held as specified under ¶ 3-501.16 (A), served immediately, or held using time as a public health control as specified under § 3-501.19 after complete cooking; P and(F) Prepared and stored according to written procedures that:(1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf(2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; Pf(3) Describe how the requirements specified under ¶ (A) to (E) of this section are to be monitored and documented by the PERMIT/LICENSE HOLDER and the corrective actions to be taken if the requirements are not met; Pf(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 under ¶ (D) of this section prior to being offered for sale or service; Pf and(5) Describe how the FOODS, after initial heating but prior to cooking as specified under ¶ (D) of this section, are to be separated from READY-TO-EAT FOODS as specified under ¶ 3-302.11. PfWis. Admin. Code Department of Health Services 3-401.14