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.
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.