Slow and Safe

Bacteria Grow most Rapidly at temperatures between 40°F (refrigerator temperature) and 140°F. The longer food stays in this danger zone, the greater the chance of a food safety issue, so it is important to get the contents of a slow cooker above 140°F as quickly as possible. So far I have only talked about precooking as a way to achieve better flavor and texture in the finished dish, but it is also the primary way to keep food safe. By adding hot food to a slow cooker you virtually eliminate any danger of bacterial growth. Here are some other ways you can keep your slow-cooked food safe: