Yes, but only if the meat has reached a safe internal cooking temperature before it is added to the slow cooker. Use a probe thermometer to check the temperature for all foods containing meat, fish or eggs. For example, ground beef must reach an internal temperature of 71oC and chicken 74oC. (See chart on “Tips for preparing food”)
Donating Food
Ottawa Public Health (OPH) wants to help you avoid the risk of food related illness. Food poisoning is a general term used to describe an illness that usually results from eating food or drinking water contaminated by disease causing bacteria (germs) or their toxins (poisons). These bacteria may be naturally present or may enter foods that are improperly handled.
Here are a few examples of food items that are more likely to cause food poisoning if they are not handled properly:
- Raw or undercooked meats (including poultry), eggs and fish
- Cooked and processed meats, poultry, eggs, fish and rice
- Gravies, soups and casseroles
- Sandwiches and salads containing mayonnaise, meats and eggs
- Milk and dairy products
When donating these food items, follow OPH’s “Tips for preparing food” to kill or reduce the number of food poisoning bacteria that may be present in the foods you donate.
Food donation FAQ's
The safest way to serve a hot meal is to keep and transport hot foods at 60oC or higher. Tape your name and phone number to the slow cooker so that you can be contacted once the event is over.
There is no room to properly store my cold food items, should I just leave them on the counter?
No. The safest way to store cold food items is at 4oC. Bring your cold food items such as sandwiches or salads, in a cooler with ice. Tape your name and phone number to the cooler so that you can be contacted once the event is over.
No. These foods should be thrown out. All of these foods (casseroles, quiche and chicken pot pies) contain potentially hazardous ingredients such as meat or dairy and should therefore not be left at room temperature for more than two hours.
It is impossible to tell by the taste, smell, or appearance of the food if it contains harmful bacteria. Food poisoning bacteria, unlike spoilage bacteria, do not affect the colour, odour or taste of foods. Meat pies can be kept safely in the refrigerator at 4oC for up to three days. If you are unsure of how old a prepared dish is, it is best to be cautious and throw it out.