3717-1-01(B)(76) State of Ohio Uniform Food Safety Code and definitions

"Non-continuous cooking":

(a)

Means the cooking of food in a food service operation or retail food establishment using a process in which the initial heating of the food is intentionally halted so that it may be cooled and held for complete cooking at a later time prior to sale or service.

(b)

Does not include cooking procedures that only involve temporarily interrupting or slowing an otherwise continuous cooking process.