Slow Cooker Safety Tips

We all love slow cooker food! It is a simple and easy fix for supper, especially when you have a busy family. Here are some slow cooker food safety tips to ensure your slow cooker meals are both tasty and safe to eat.

Start with a clean space. Make sure the cooker, utensils and work area are clean. Don’t forget to wash your hands.

Keep perishable foods refrigerated as long as possible. Bacteria multiply rapidly when at room temperature. To avoid this, keep your food refrigerated until it’s time to add it to the pot.  

Prep meat and vegetables separately. If you prep your meat and vegetables beforehand, store them separately in your fridge in order to avoid cross-contamination.

Always defrost meat or poultry before putting it in the slow cooker. Defrosting will ensure your food cooks all the way through to the safe internal temperature.

Pay attention to temperature. It is important to make sure your slow cooker reaches a bacteria-killing temperature. Start your slow cooker on the highest setting for the first hour and then switch it to low for longer cooking. However, it is still safe to cook foods on low the entire time – for example, if you are leaving for work. Just make sure your food reaches the proper internal temperature.

(Tips courtesy of homefoodsafety.org)