Slow Cooker Food-Safety Guide

login to save
print
share +

9 tips for using your slow cooker the right way every time.

A slow cooker is certainly convenient, but if not used correctly there is the potential for food-safety hazards. Temperatures between 40° and 140°F fall into the so-called “Danger Zone” since bacteria thrive in these temperatures. When using a slow cooker be sure to take precautions that keep food from being in the Danger Zone for too long.

Guide
Add/Read Comments

High Moisture Content
Frozen Ingredients
Refrigerate Prepped Ingredients
Meat and Poultry Tips
Avoid Overfilling
Proper Temperature
Lifting the Lid
Reheating
Food-Safety Tips

Healthy Slow Cooker Recipes

Easy Slow Cooker and Crock Pot Recipes
Healthy Beef Crock Pot Recipes and Healthy Beef Slow Cooker Recipes
Healthy Crock Pot Chicken Recipes and Healthy Slow Cooker Chicken Recipes
Healthy Lamb Slow Cooker Recipes and Healthy Pork Crock Pot Recipes
Healthy Vegetarian Crock Pot Recipes and Healthy Vegetarian Slow Cooker Recipes

Food-Safety Tips

Lastly, follow everyday food-safety procedures: Start with clean equipment. Keep all perishables refrigerated until preparation time. Place leftovers in shallow containers, so they will cool quickly, and then refrigerate within 2 hours.

Previous | Next

more smart savings

Slow Cooker Food-Safety Guide

9 tips for using your slow cooker the right way every time.

Healthy Slow Cooker Recipes

Food-Safety Tips

EatingWell Magazine

Poll of the week

Today's Favorites

Magazine

Advertising

About

Multimedia & Tools

Resources

Recipes & Menus

Healthy Cooking

Diet & Health

Food News & Origins

Videos

Shop