Slow Cooker Food Safety - Food Safety- Minnesota Dept. of Health

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: UMN
    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.

  • Slow Cooker Safety: FSIS
    Guidelines for preparing food for cooking in a slow cooker, and for cooking food safely.

Updated Monday, 03-Oct-2016 08:20:44 CDT