In non-continuous cooking, what is the required handling for partially cooked foods before sale?

• A. They Can Be Sold Without Any Further Cooking
• B. They Must Be Fully Cooked Before Sale or Service
• C. They Should Be Heated Only Briefly
• D. They Require No Labeling

Answer: (B)

Partially cooking food creates a safety risk because bacteria can survive and begin to multiply during the partial cook. To protect customers, any product that has been only partially cooked must be finished cooking to a safe final state before it is sold or served. Relying on a brief reheat or selling it as-is does not reliably achieve the needed kill step. Labeling isn’t a substitute for finishing the cooking process, since the safety concern is the actual internal temperature reached. So, the required handling is that it must be fully cooked before sale or service.