Final answer:
When planning to partially cook TCS food, it should not be cooked for more than 60 minutes initially. This helps prevent bacterial growth during intermediate stages before the food is fully cooked to its safe temperature.
Step-by-step explanation:
If you plan to partially cook Time/Temperature Control for Safety (TCS) food, it should not be cooked for longer than 60 minutes during initial cooking. Then it needs to be cooled and stored before the final cooking process to its safe minimum internal temperature. This procedure helps in preventing the growth of bacteria and other pathogens that could arise from longer durations of partial cooking.