Crockpot Cooking Safety Tips

Even though I've never had a bad experience with my crockpot (and I'm sure it's not), there are some safety measures that need to follow to ensure food safety. Some of them are quite simple and common sense and you're probably already doing them. But it never hurts to go over them and just continue to be aware of the importance of proper food handling and preparation techniques.

Always start clean, a clean pot, clean utensils, clean work area. And wash your hands before and during food preparation.

Be sure to handle ingredients with care. Since slow cookers can take a while 'to reach temperatures hot enough to kill bacteria, it is essential to keep the ingredients constantly refrigerated prior to preparation of food. Remember that bacteria multiply rapidly at room temperature food. Therefore perishable foods should be refrigerated until you need it.

Thaw meat and poultry before putting them in your slow cooker. This helps the crockpot achieve proper cooking temperature faster, eliminating the possibility of bacteria growing on your food.

Cut food into smaller portions helps to ensure that food is cooked thoroughly. For example, do not cook large pieces of meat like a whole chicken in slow cooker. This increases the possibility for bacterial growth, because it takes a longer time to reach the proper cooking temperature. Meat and vegetables can be cut in advance, but make sure to store separately in covered containers.

Keep the lid. Experts say that removing the lid can add 20 minutes cooking time! This is because it takes time to regenerate the lost heat and steam. Remove only to stir food or check for doneness.

, As the vegetables cook slowly than meat, place the vegetables on the bottom. Then add meat and cover the food with the broth, sauce, or water.

If possible, set the setting slow cooking top for the first hour of cooking to obtain the food rapidly heated. Then go down to the rest of the day. If it is not possible, the Food Safety and Inspection Service says that is still safe to cook foods in low all the time, since the temperatures remain warm enough long enough to prevent bacterial growth on food.

If you are absent during the entire process of slow cooking and you know that there was a blackout, do not take risks. Discard the food. Although it may seem like it could very well be safe for consumption. You can find out if there was a power outage for the time flashing on your other appliances such as microwave ovens, or VCR.

If you are at home during a power cut, finish cooking in another way-cooker, etc.

A food thermometer can be used to test for 'doneness' on your meat and poultry to make sure that they have reached a safe internal temperature:
Poultry - 170 degrees for chicken breasts - 180 degrees for chicken leg
Of ground beef-160 deg
Roasts -145 degrees (medium rare) -160 degrees (medium) -170 degrees (well done)

Casseroles -165 degrees
Filling - 165 degrees
Soups - 165 degrees

And when it comes to leftovers, be sure to refrigerate within two hours after cooking is finished. Store in covered shallow containers.

It is not advisable to use a slow cooker to heat up these leftovers.

These tips should give added confidence that all the food you have prepared is safe and hopefully delicious!

Tony Buel ......