We explain what managers need to know about time as a public health control and par-cooking. These processes might not apply to your business. 

In this section

• Time as a public health control
• Non-continuous (par-cooking) of animal proteins

Resources

See our forms in English and Spanish for these processes:

• Time as a public health control form
• Non-continuous cooking form

Inspectors

• Look for written procedures if time as a public health control is used to keep food out of temperature control
• Verify the written procedures are followed 

Effective managers

• Develop written procedures before using time as a public health control
• Keep written procedures onsite for review
• Train staff on the procedures for using time as a public health control 
• Make sure the written procedures are being followed
• Update the written procedures to match any change in operation

Download Time as a Public Health Control form

Par-cooking refers to partially cooking animal proteins and finishing the cooking process later. The steps of par-cooking are:

1. Partially cooking a raw animal protein
2. Cooling the animal protein
3. Finishing the cooking process later

Inspectors

• Check for par-cooking written procedures
• Make sure written procedures are being followed

Effective managers

• Develop written procedures
• Submit them to your inspector for approval before par-cooking
• Keep written procedures onsite for review
• Train staff on par-cooking procedures
• Verify written procedures are being followed
• Update written procedures to match any change in operation

Download Non-continuous cooking form