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  4. Cook Andamp; Chill Keeping Food Safe At Home
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Cook and Chill

  • Cook and Chill Home
  • Temperatures
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  • Slow Cooker Safety

Food Safety

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  • Foodborne Illness
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Cook and Chill

  • Cook and Chill Home
  • Temperatures
  • Thermometers
  • Grilling and BBQ Safety
  • Slow Cooker Safety

Food Safety

  • Food Safety Home
  • Clean & Separate
  • Cook & Chill
  • Storing & Preserving
  • Cooking Away From Home
  • Handling and Preparing Specific Foods
  • Food Safety in Emergencies
  • Alerts and Recalls
  • Print Materials

More Food Safety

  • Foodborne Illness
  • Food Business Safety
  • Food Safety for Schools
Contact Info
Minnesota Department of Health
651-201-5000
Food Safety Comment Form

Contact Info

Minnesota Department of Health
651-201-5000
Food Safety Comment Form

Slow Cooker Food Safety

A safe slow cooker, cooks slow enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone. In the danger zone (above 40°F to below 140°F), bacteria grows very rapidly. Food left in the danger zone too long can cause food borne illness.

  • Slow Cooker Food Safety: UMN
    A slow cooker has a glazed ceramic container or crock, housed in an outer metal casing. In the metal case is an electric heating element. A tight fitting clear dome lid allows condensation to run down inside forming a water seal that aids in the retention of flavor and heat. These small electrical appliances became popular in the 1970's. Today, a wide range of slow cookers are available.
  • Slow Cooker Safety: USDA
    Guidelines for preparing food for cooking in a slow cooker, and for cooking food safely.
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  • food safety
Last Updated: 02/06/2023

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