What is the maximum cooking time allowed during initial cooking for food that will be finished later?

The maximum cooking time allowed during the initial cooking for food that will be finished later is 60 minutes. This guideline is important for ensuring food safety while allowing for efficient food preparation. When food is partially cooked before being finished later, it's crucial that it reaches at least a minimum internal temperature during the initial cooking phase and is done within this time frame to minimize the risk of bacterial growth.

The purpose of this regulation is to reduce the chances of pathogens multiplying in food that is cooked inadequately. If the initial cooking exceeds 60 minutes, food may enter the danger zone of temperatures (between 41°F and 135°F) for too long, which can lead to unsafe food conditions. Therefore, keeping the initial cooking time to 60 minutes or less allows for effective control over food safety while also permitting more complex meal preparations that require further cooking before serving.