Pork roast safe cooking
I put a pork roast in the crock pot and accidentally cooked on warm for 30 minutes before I switched it to high! Is it safe to eat?
Best Answer
As seen in simplest form here, the FDA has deemed the temperature danger zone at between 41°F and 135°F inclusive.
Meanwhile, also in its simplest form here, we see again from the FDA that the internal temperature of pork must come to 145°F in order to be considered safe.
Finally, consider the following, as found here
Crock pots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F.
These three pieces of information in combined form make it certain that you're in no danger of having spoiled your cut of meat by cooking it only on Low for 30 minutes.
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Cook pork, roasts, and chops to 145 ºF as measured with a food thermometerIs pork cooked to 130 safe?
If you are eating pork from a great farm, you can trust it was handled correctly and disease free. I'd trust that way more than a commodity hamburger." Bernie Laskowski, executive chef of Park Grill: "Good quality pork can and should be handled like beef. I prefer 130 to 140 (degrees) for loin cuts of pork."Is it safe to eat rare pork roast?
Rare pork is undercooked. Both uncooked or raw pork and undercooked pork are unsafe to eat. Meat sometimes has bacteria and parasites that can make you sick. Thorough cooking kills any germs that might be present.Is 160 safe for pork?
The USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit. The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a 3-minute rest time.Is pork cooked to 140 safe?
The safe internal pork cooking temperature for fresh cuts is 145\xb0 F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145\xb0 F, ensuring the maximum amount of flavor.Pork Cooking Temperature \u0026 Meat Thermometer Basics
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Answer 2
"High" doesn't turn the element on hotter, it just has a higher set point. Since many slow cookers can take over an hour to get the food inside up to temp, having it too low for the first 30 minutes has almost no difference on the temperature profile.
If you had it on "warm" for a couple of hours, that would be more problematic.
I'll leave the response, but the answer above isn't relevant for most units. It appears that only a very few high-end models have thermostats. For others, the settings are just different power settings. As such, warm would take much longer to bring a high mass of food up into the safe zone. (I don't think it would be a problem, but my answer no longer supports that)
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