Safety & Storage

Ground meat, slow cookers, leftovers, allergens and hot-pepper handling.

Food Safety for Ground Meat and Meat Chili

Ground meat must be cooked to a safe internal temperature measured with a food thermometer.

Slow cookers are safe when sound appliances, safe ingredients and tested methods are used.

Dense pots need active cooling and portioning because the centre can stay warm for too long.

Chili may contain milk, wheat, soy, mustard, celery, fish-derived sauces or other allergens depending on the recipe and region.

Capsaicin can irritate skin, eyes and airways, particularly with very hot peppers or concentrated powders.