Código de alimentos - Food and Drug Administration
www.fda.gov/downloads/Food/GuidanceRegulation/UCM285514.pdf‎
Apr 1, 2008 - de la CARNE, como el cuarto trasero, lomo de cerdo, falda de cordero o pecho de ternera. ...... son para consumo semicocido y no hacen una advertencia al ...... marinated or **partially cooked** fishery products [Preparación de ...

4. Administración de Medicamentos y Alimentos, 1987. Food Preparation - Raw, marinated or partially cooked fishery products [Preparación de alimentos: Productos marinos crudos, marinados o parcialmente cocidos]. Retail Food Protection Program
Information Manual [Manual de Información del Programa de Protección de Alimentos de Venta al por Menor] (21/8/87).

Los criterios en § 3-401.14 se desarrollaron considerando Performance Standards for Partially Cooked and Char-Marked Meat Patties and Partially Cooked Poultry Breakfast
Strips [Estándares de rendimiento para hamburguesas de carne parcialmente cocidas con marcas de tostado y tiras de ave para el desayuno parcialmente cocidas] del Departamento de Agricultura de los Estados Unidos y el Servicio de Seguridad e Inspección de los Alimentos (USDA y FSIS), disponibles en 9 CFR 318.23 y 9 CFR
381.150. (http://edocket.access.gpo.gov/cfr_2008/janqtr/pdf/9cfr318.23...
http://www.access.gpo.gov/nara/cfr/waisidx_08/9cfr381_08.htm...

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Note added at 24 mins (2014-02-08 11:46:18 GMT)
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http://www.wisegeek.com/what-is-partially-cooked-ham.htm#sli...
A partially cooked ham is a ham which has been heated while it is processed to eliminate the larvae of the trichina parasite, which causes trichinosis. Partially cooked hams still need to be cooked before they will be safe to eat, but the risk of food-borne illness is drastically reduced by purchasing a ham partially cooked and cooking it to a safe internal temperature. By contrast, it is also possible to purchased cooked hams, which are safe to eat as is, or raw hams, which must be cooked longer to reach the recommended internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).

http://en.wikipedia.org/wiki/Browning_(partial_cooking)
Browning is the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions. Ground meat will frequently be browned prior to adding other ingredients and completing the cooking process. The process is commonly used when adding ground meat to casseroles or other prepackaged food products like Hamburger Helper, where the final cooking temperature will not be high enough to initiate the Maillard reaction.

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Note added at 2 days11 hrs (2014-02-10 23:20:40 GMT) Post-grading
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Thank you Jane.