(Undated) — Fall is returning to our forecast and the CCHD is offering safety tips for your slow cooker. They say using a slow cooker, or crockpot, is a convenient way to prepare meals, but it’s important to follow food safety guidelines to prevent foodborne illness. The key is to keep food out of the danger zone between 41℉ and 135℉. The danger zone is where bacteria grows the quickest. Some basic tips include washing your hands with soap and warm water for 20 seconds before handling any food items, keeping food in the “safe-zone, ” and getting leftovers in the refrigerator within two hours. Find additional slow cooker tips below.
— Start with a clean slow cooker, utensils, and surfaces.
— Make sure raw meats are thawed safely in the refrigerator before placing them in the slow cooker.
— Vegetables should be washed and cut before cooking, and perishable ingredients should not be left out on the counter before use.
— While cooking, fill the pot no more than two-thirds full to allow proper heat circulation.
— Use the correct settings based on the recipe, but avoid starting on low if cooking raw meat. Start on high for the first hour to bring food through the danger zone more quickly.
— Once the food is finished, use a probe thermometer to ensure the food has been cooked properly.
— Once the food is finished, keep the setting on warm and make sure the temperature does not fall below 135℉ until served.
— Leftovers should be refrigerated within two hours, and never store the crockpot itself with food inside in the refrigerator. Instead, transfer food into shallow containers for quick cooling.
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