Here are some tips to keep your family safe when cooking with a crockpot/slow cooker:

• Use clean equipment including the slow cooker, utensils & work area.
• Wash hands before & during food preparation.
• Keep perishable foods refrigerated until preparation time.
• To avoid cross-contamination, store vegetables separate from meat, fish & poultry.
• Always defrost meats & poultry before placing them in the slow cooker.
• Fill the slow cooker to between half & two-thirds capacity full to generate enough steam to kill bacteria.
• Start the slow cooker on high first so that the food reaches temperatures above 60°C quickly, and then reduce to the heat to a lower setting.
• When cooking large pieces of meat (such as roasts) that have not been browned first, start the slow cooker on high for the first two hours to accelerate the cooking process then reduce to low.
• Cover the food with liquids such as broth, water or barbeque sauce to help distribute the heat evenly.
• Do not lift the lid while cooking food, otherwise heat & steam escapes.
• When the recommended cooking time is achieved, check the internal temperature of large cuts of meat or poultry using a food thermometer. Place the stem of the thermometer in the thickest part of the meat to ensure an accurate reading.
• Once the food is cooked, do not leave it in the slow cooker for more than two hours. Food needs to be kept at temperatures below 4°C or above 60°C.
• Store leftovers in shallow covered containers & refrigerate within two hours after cooking.
• Do not partially cook meat or poultry & refrigerate for subsequent cooking.
• Do not reheat leftovers in a slow cooker. Reheat food in a conventional or microwave oven until the internal temperature of the food is 74°C.