Slow Cooker Food Safety

A safe slow cooker, cooks slow enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone. In the danger zone (above 40°F to below 140°F), bacteria grows very rapidly. Food left in the danger zone too long can cause food borne illness.

  • Slow Cooker Food Safety
    A slow cooker has a glazed ceramic container or crock, housed in an outer metal casing. In the metal case is an electric heating element. A tight fitting clear dome lid allows condensation to run down inside forming a water seal that aids in the retention of flavor and heat. These small electrical appliances became popular in the 1970's. Today, a wide range of slow cookers are available. Attention: Non-MDH link

  • Slow Cooker Safety
    FSIS: Guidelines for preparing food for cooking in a slow cooker, and for cooking food safely. Attention: Non-MDH link
















Updated Monday, February 24, 2014 at 11:46AM