1. SLOW COOKER BASICS Lesson 1: Selection and Safety COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

2. We will discuss: Types Selection Care Food Safety COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

3. Basics: Crock Electric Base Clear Lid COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

4. Basic Slow Cooker COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

5. Automatic Slow Cooker COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

6. Intermittent COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

7. Mini Slow Cooker COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

8. What size is right? COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY Cooking For: 1-2 Adults 3-5 Adults 6 or Large parties Size of Slow Cooker: 1 – 1½ quart 3 – 5 quarts 6 – 12 quarts

9. Testing for Safety COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY Heat water on low for 8 hours with lid on. Check temperature with an accurate food thermometer. Water should reach 185°F.

10. Keep It Clean COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

11. Plan Ahead COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

12. Safe Ways to Defrost Food before adding to your slow cooker COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY Never put frozen food in a slow cooker

13. Organizing Your Meal COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

14. Cook It Safe COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY Beef, Pork, Veal, Fish – 145° F Ground Beef – 160 ° F Chicken – 165 ° F Mixed Dishes – 165° F

15. Leftovers COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

16. Clean Up COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

17. Power Outages COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY If you are not at home during the entire slow- cooking process and the power goes out, throw away the food even if it looks done.

18. What questions do you have? COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY

19. References COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES COLLEGE OF EDUCATION AND HUMAN ECOLOGY University of Minnesota Extension, Slow Cooker Food Safety, Fall 2012 http://www1.extension.umn.edu/food- safety/preserving/safe-meals/slow-cooker-safety/docs/FS-fall-2012.pdf USDA Food Safety and Inspection Service, Slow Cookers and Food Safety, revised February 17, 2012. http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Slow_Cooker_Safety/index.asp Written by: Linnette Goard, Field Specialist, Food Safety, Family & Consumer Sciences, Ohio State University Extension; Christine Kendle, Extension Educator, Family & Consumer Sciences, Ohio State University Extension and Joanna Rini, Extension Educator, Family & Consumer Sciences, Ohio State University Extension.