Words on Wellness: Slow cookers ? be safe and smart using this tool

There are many recipes on the Internet that encourage putting frozen food directly into a slow cooker. This is not safe. The USDA does not recommend the direct-from-the-freezer-to-slow-cooker process because it provides an excellent opportunity for bacteria to grow as the food slowly makes its way through the temperature danger zone.

Instead, take the food out of the freezer at least one night before you want to prepare the meal and allow it to thaw in the refrigerator. If you are thawing large pieces of meat, one overnight might not be enough, so plan ahead.

As you are getting ready in the morning, put the food in the slow cooker on high to give it a jump start. Turn it to low before you leave the house. If you forget to turn it on, you will need to throw the food away when you get home because bacteria have had all day to multiply to a level that could make you and your family sick.

USDA ?Kitchen Companion? available at http://www.fsis.usda.gov/shared/PDF/Kitchen_Companion.pdf.