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Quick question:
I made pumpkin soup (which turned out great btw) the other day and it has been in my crock pot on the warm feature. As long as I stir the food consistently and keep a cover on it, about how long do you think I can keep it out for without refrigeration? There are not dairy or meat products in the soup.



( 14 comments — Leave a comment )
Jan. 12th, 2007 05:00 pm (UTC)
All leftovers should have been immediately refrigerated, just as with any other cooked food. The Warm temperature is not hot enough to prevent bacteria growth. In fact, I would think it would encourage it.
Jan. 12th, 2007 05:32 pm (UTC)
that makes sense
Jan. 12th, 2007 05:00 pm (UTC)
Er I wouldn't. All of the recommendations I've ever read regarding keeping food state that it should be cooled and then refrigerated. When I was working in a fast food place we could keep food on the side (under very hot lights and the temperature had to be a certain level) for a maximum of half an hour. Then it had to be chucked. Food regulations in the UK prevent restaurants from keeping stock pots without refrigeration.

think about it. Warm does not mean 100%. You are basically having a happy breeding ground for any bacteria that happen to be in there. Unless your pot is air tight and you sterilised everything in it there are going to be bacteria in there. Food poisoning is not worth the risk.
Jan. 12th, 2007 05:32 pm (UTC)
food poisoning does really suck
thanks for the input
Jan. 12th, 2007 05:10 pm (UTC)
I don't know, but I would love to try your soup recipe. I love pumpkin-anything!
Jan. 12th, 2007 05:32 pm (UTC)
I thought you would never ask!!!
I will try to post it soon
Jan. 12th, 2007 05:52 pm (UTC)
Haha, awesome! I'll keep an eye out for the post :)
Jan. 12th, 2007 06:55 pm (UTC)
I second this - I have loads of pumpkin in my freezer & only the same old pumpkin-bread recipe to use it in :(
Jan. 12th, 2007 05:46 pm (UTC)
Aside from the warm temp being a good breeding ground, something like pumpkin soup is fairly base. Something with more acidity would last longer, but even then I wouldn't want it even overnight on warm, let alone a few days.

Just my $0.02
Jan. 12th, 2007 06:03 pm (UTC)
I'm going to disagree a little, but just to point out the 11 Commandments of Slow-Cooking that was posted earlier.

If the food is kept over 165 F, it's in the "safe zone" and you could keep it on for a while. But, I would use some sort of thermometer to verify that.
Jan. 13th, 2007 01:44 am (UTC)
Manufacturers normally recommend no more than 4 hours.
Jan. 16th, 2007 06:50 pm (UTC)
I accidentally left a crock of beans on warm for about sixteen hours a few days ago (I left it on after they'd finished cooking so hubby could have some when he got home from work, but I was so tired that I fell asleep on the couch and completely forgot about the crock pot)... and they were fine.

Not that I'd recommend doing that, but y'know, you probably won't die or anything.
Nov. 2nd, 2009 01:30 pm (UTC)
My husband and I keep the crock pot going for days at a time. Usually 3. During the winter, we keep stews and chilis going most of the time. We keep the food set on the warm setting. The food stays so hot that we have to let it sit before we can eat it.
Jul. 12th, 2013 04:53 am (UTC)
How long does food stay good in a crock pot?
I also have let soup stay in the crock pot for several days on low setting and sometimes warm depending on how much is in there and whos home., but we are a family of 6 and theres always someone awake and hungry during the winter so it stays eaten and cleaned in-between uses. But we have a thermometer AND "NEVER" Let it get to unsafe temperature's. But doing that at home and at a restaurant is a totally different thing. I can regulate food in my own house and know its safe to eat, but there is to much room for error to trust any company that mass produces food to do this and keep it safe.
( 14 comments — Leave a comment )