Colorado State University Extension
SafeFood Rapid Response Network
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Slow Cooker Safety
Edited by: Stephanie Wallner, M.S., Mary Schroeder, M.S., R.D, Pat Kendall, Ph.D., R.D., Colorado State - Fall 2006
The U.S. Department of Agriculture's Meat and Poultry Hotline is encouraging Americans to take the necessary steps this winter to ensure proper food safety when preparing meals in a slow cooker. Because food is cooked at lower temperatures for longer periods of time, there are some different aspects to consider.
Is A Slow Cooker Safe?
Yes, the temperatures usually range between 170º and 280º F, which is safe while still low enough to help less expensive, leaner cuts of meat become tender and shrink less during cooking. The direct heat, lengthy cooking time and the steam created within the tightly covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods. However, because the slow cooker might take several hours to reach a safe, bacteria-killing temperature, it is important to follow basic food safety principles. 
Safe Beginnings
As always, it is important to begin with a clean cooker, clean utensils and a clean work area and wash hands before and during food preparation. Cut meat and vegetables should be separated and stored in the refrigerator until ready to add to the cooker. Meat and poultry should be cut into chunks or smaller pieces, and should always be defrosted before putting into a slow cooker. Slow cookers are not intended for large roasts or a whole chicken because the interior of the meat could remain in the bacterial "Danger Zone" (40ºF -140 ºF) for too long. The cooker should be filled no less than half full and no more than two-thirds full. Because vegetables cook slower than meat and poultry in a slow cooker, they should be placed at the bottom and around the sides, then adding the meat, covering with liquid and keeping the lid in place.
Settings
Most cookers have two or more settings. Certainly, foods will cook faster on high than on low. It is best to use the highest setting for the first hour of cooking, then turn to low or the setting called for in the recipe. However, if the precautions listed in "Safe Beginnings" are followed, it is safe to cook foods on low the entire time if preparation time is limited. While food is cooking and once it's done, food will stay safe as long as the cooker is operating.
Power Out
If home when the power goes out, it is safe to finish cooking the ingredients immediately by some other means: on a gas stove, on the outdoor grill or at a house where the power is on. When you are at home, and if the food was completely cooked before the power went out, the food should remain safe up to two hours in the cooker with the power off. However, it may be necessary to discard the food if a power outage occurs while away from home and one cannot tell if the food got fully cooked.
Handling Leftovers
As with any foods, leftovers should be placed in shallow covered containers and refrigerated within two hours after cooking is finished. Reheating leftovers in a slow cooker is not recommended. However, cooked food can be brought to steaming on the stovetop or in a microwave oven and then put into a preheated slow cooker to keep hot for serving.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-(888) 674-6854. The hotline is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
Sources:
- USDA-FSIS News Release. Jan. 31, 2006. Go to http://www.fsis.usda.gov/News_&_Events/NR_013106_01/index.asp
