Is it safe to eat that leftover chicken?
Below are standard food safety guidelines:
| Situation | Safe time at room temperature* |
|---|---|
| Cooked meat (including chicken) | Up to 2 hours maximum before refrigerating. |
| If the ambient temperature is high (> ~90°F / 32°C) | Only 1 hour maximum outdoors. |
“Room temperature” here refers to what is felt in many kitchens or indoor environments: moderate, not super hot.
Once this safety period has expired, the meat should be dumped, even if it smells or looks good. Appearance and odor are unreliable indicators of bacterial contamination.
Refrigeration and storage standards
To ease risk and preserve leftovers:
Refrigerate immediately after cooking (or serving), ideally within 2 hours. On very hot days, do so sooner.
Use airtight, shallow containers to help food cool faster and not be exposed to contaminants.
Store cooked chicken or poultry in the refrigerator for no more than 3 or 4 days. After that time, bacteria can develop even at low temperatures.
If you’re not going to consume it within that time, freeze it. Freezing prevents bacterial growth.
What about overheating?
See continuation on next page
