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?
Reheating gets rid of some bacteria , but not necessarily all of the toxins produced by leaving food alone for too long. Once present, toxins can lead to illness even if the bacteria are k*lled.
When reheating, heat thoroughly, making sure the meat is piping hot throughout.
When in doubt: throw it away
Prevention is better than cure. If:
the meat has been out for more than 2 hours (or 1 hour in hot conditions),
It has been in warm environmental conditions,
You’re not sure how long he’s been gone,
or smells bad/slimy,
Then throw it away.
In summary
Cooked meat left at room temperature for more than 2 hours (or 1 hour if it is very hot) can be risky.
Chicken is especially dangerous because of the types of bacteria and toxins involved.
Refrigerate leftovers promptly, store them well, and eat them within a few days.
