Crockpot Cooking Safety Tips

Although I have never had a bad experience with myto get the food warmed up quickly. Then switch it to
crockpot (and I'm sure you won't either), there are alow for the rest of the day. If it is not possible, the
few safety measures you need to follow to ensureFood Safety and Inspection Service says it is still
food safety. Some of them are pretty basic andsafe to cook foods on low for the entire time, since
common sense and you are probably doing themthe temperatures stay hot enough for long enough
already. But it never hurts to go over them and toto prevent any bacterial growth on the food.If you
just continue to be aware of the importance properare away during the entire slow-cooking process and
food handling and preparation techniques.Always startyou know that there has been a power outage,
clean, a clean cooker, clean utensils, a clean workdon't take any chances. Throw the food out.
area. And wash your hands before and during foodAlthough it may look done, it could also be unsafe for
preparation.Be sure to handle ingredients carefully.consumption. You can know if there was a power
Since slow cookers can take a while to get tooutage by the time flashing on your other appliances
temperatures hot enough to kill off bacteria, it issuch as microwave or VCR.If you are home during a
imperative to keep the ingredients constantlypower outage, complete the cooking another way
refrigerated prior to food preparation. Remember-gas stove, etc.A food thermometer can be used to
that bacteria multiply on food quickly at roomtest for 'doneness' on your meat and poultry to
temperature. Therefore perishable foods shouldmake sure they have reached a safe internal
remain refrigerated until you need them.Defrost yourtemperature:
meats and poultry prior to putting them in your slowPoultry - 170 deg for chicken breast - 180 deg for
cooker. This helps the crockpot achieve properchicken thigh
cooking temperature faster, eliminating the possibilityGround Meat- 160 deg
of bacteria growth on your food.Cutting food intoRoasts -145 degrees (medium rare) -160 degrees
smaller chunks helps to ensure that the food is(medium) -170 degrees (well done)Casseroles -165
cooked thoroughly. For example, don't cook largedegrees
pieces of meat such as a whole chicken in the slowStuffing - 165 degrees
cooker. Doing this increases the opportunity forSoups - 165 degreesAnd when it comes to
bacterial growth because it takes a longer time toleftovers, make sure you refrigerate them within
get to proper cooking temperature. Meats andtwo hours after cooking is finished. Store them in
vegetables can be cut up in advance but make sureshallow covered containers.It is not recommended
you store them separately in coveredthat you use a slow cooker to reheat these
containers.Keep the lid on. Experts say that removingleftovers.These tips should give you the added
the lid can add 20 minutes to the cooking time! Thisconfidence that any food you have prepared is safe
is because it takes that long to re-generate the lostand hopefully delicious!Copyright 2006 Tony BuelTony
heat and steam. Remove it only to stir the food orhas been working diligently to provide free cooking
check for doneness.Since vegetables cook slowerrelated resources for the chef in all of us. His website
than meat, place the vegetables on the bottom.is full of Easy Crockpot Recipes and is a labor of love
Then add the meat and cover the food with yourwhich provides delicious and easy to make crockpot
broth, sauce, or water.If possible, set the slowrecipes as well as related tips and advice. Stop by
cooker setting on high for the first hour of cookingany time!