One of the proteins we love to cook and eat the most is chicken. When it comes to making tasty chicken dishes, there are a lot of options. You can roast whole chickens, make juicy chicken breasts, or use chicken wings and legs. But because chicken goes bad quickly, it’s important to follow good food safety practices, especially when storing it after cooking.
One of the most important food safety rules for cooked chicken is that it must be refrigerated within 2 hours of cooking But why is this 2 hour rule so important when handling and storing cooked chicken? Let’s take a closer look
Why Chicken Spoils Quickly
Raw chicken contains high moisture content as well as proteins and nutrients that make it the ideal environment for bacteria growth Chicken flesh is especially prone to harbor Salmonella, a dangerous pathogen that can lead to food poisoning.
The FDA recommends that chicken be cooked all the way through to an internal temperature of 165°F. This kills any harmful bacteria that may be present. It’s between 40°F and 140°F, though, which is a temperature danger zone where bacteria can quickly grow again if left out for too long.
The 2 Hour Rule
According to the FDA Food Code, all cooked foods, including chicken, should not sit in the temperature danger zone for more than 2 hours before refrigerating.
Bacteria grow most quickly between 70°F and 125°F. If they have enough time, they will multiply quickly in this range. Though food that has been out for more than two hours isn’t necessarily unsafe to eat, the amount of bacteria in it definitely grows, making it very risky.
By refrigerating or freezing within 2 hours, the chicken will quickly pass through the danger zone without allowing bacteria levels to reach unsafe amounts. The cold temperatures in the refrigerator or freezer prevent further growth of bacteria as well.
What Happens If Not Refrigerated Promptly
Consuming chicken that has been left out too long can lead to foodborne illness, with symptoms like vomiting, diarrhea, fever, and stomach cramps. Groups especially at risk include older adults, young children, pregnant women, and those with weakened immune systems.
Some types of dangerous bacteria that can grow on chicken include:
-
Salmonella – The most common cause of food poisoning, with over 1 million cases annually in the US. Usually develops 12-72 hours after eating.
-
Clostridium perfringens – Causes diarrhea and cramps. Spores can survive cooking and multiply rapidly in danger zone.
-
Campylobacter – Leads to diarrhea, cramping, fever, and abdominal pain.
-
Staphylococcus aureus – Causes nausea, vomiting, and diarrhea. Can release toxins as it multiplies.
-
Listeria – Can cause listeriosis, with flu-like symptoms and potentially meningitis or miscarriage.
By following the 2 hour rule, you greatly reduce the risks of these pathogens multiplying to dangerous levels. Keep foods out of the temperature danger zone as much as possible.
How to Refrigerate Properly
To safely store leftovers within 2 hours:
-
Separate chicken into shallow storage containers to allow for quicker cooling. Don’t keep in original cooking pot.
-
Make sure your refrigerator temperature is at or below 40°F. Use a fridge thermometer to monitor.
-
Do not overload fridge, as this slows cooling. Leave space between containers for airflow.
-
Discard chicken if left out beyond 2 hours. Don’t rely on taste/smell to indicate spoilage.
-
When reheating, reheat fully to 165°F. Bring soups/stews to a full boil again before serving.
-
Do not reuse marinades used on raw chicken, as they can harbor bacteria. Make a fresh batch.
-
Refrigerate gravies and broth immediately in shallow pans. Skim off fat before reheating.
Following proper refrigeration guidelines will keep cooked chicken safe from dangerous bacterial growth. If unsure how long chicken has been sitting out, it is best to discard it. Don’t take risks with food poisoning.
Storing Leftovers Safely
Cooked chicken can be stored in the fridge 3-4 days. For longer storage, freeze chicken for 2-6 months. Here are some safe storage tips:
-
Place chicken in airtight, moisture-proof packaging, containers, or resealable bags. Remove as much air as possible.
-
Label packages with date and contents. Use oldest leftovers first.
-
Freeze chicken pieces in a single layer on a tray until firm before transferring to airtight bags. This prevents freezing into a solid lump.
-
Once thawed, do not refreeze raw chicken. Cooked chicken can be refrozen.
-
Microwave leftovers using microwave-safe containers. Stir frequently to distribute heat evenly. Observe stand times.
-
Do not freeze chicken in containers made of plastic or Styrofoam. Use aluminum foil, plastic wrap, freezer bags, or airtight containers.
Properly stored in the refrigerator or freezer, cooked chicken will retain quality and remain safe from bacteria. Always reheat thoroughly to 165°F until steaming hot throughout before serving leftovers.
Safe Thawing of Frozen Chicken
Chicken can be easily and safely thawed using these methods:
-
In the refrigerator – Place chicken in a container to catch drips. Thaw 24 hours per 1 lb below 40°F.
-
In cold water – Submerge airtight bagged chicken in cold tap water, changing water every 30 minutes until thawed. Cook immediately.
-
In the microwave – Use microwave-safe containers. Cook chicken immediately after microwave thawing.
-
As part of cooking – Roast frozen chicken straight from freezer. Increase cook time about 50%. Cook to 165°F.
-
Never thaw chicken at room temperature or in hot water, as this allows bacteria to grow rapidly.
-
Marinate chicken while still frozen. Don’t marinate thawed raw chicken, as bacteria spreads to marinade.
With proper thawing methods, you can enjoy frozen chicken after long-term storage. Always handle raw chicken carefully to avoid cross contamination. Cook fully to 165°F.
Serving Chicken Safely
When serving cooked chicken, keep hot foods hot and cold foods cold:
-
Keep chicken warm in a 200°F+ oven or chafing dish if serving hot.
-
Nestle serving dishes in bowls of ice if serving chicken cold. Avoid room temperature.
-
Do not let cooked chicken sit in danger zone longer than 2 hours cumulative time before discarding.
-
On hot days, limit time chicken sits out to only 1 hour before refrigerating leftovers.
-
When transporting chicken dishes, keep cold below 40 °F in an insulated cooler with ice/cold packs.
-
Keep hot chicken above 140°F using an insulated container preheated with hot water.
-
Perishable foods should not sit out more than 2 hours at room temperature during a party or event before discarding.
-
Use separate utensils and platters for handling raw chicken to avoid cross contamination.
By keeping cooked chicken well above or below the danger zone when serving, you can feel confident it is safe for your guests to enjoy.
Handling Leftovers Safely
Leftover chicken should be handled with the same care as when freshly cooked:
-
Discard any chicken left out more than 2 hours. Don’t taste to check if still good.
-
Separate large amounts of leftovers into shallow containers for quick cooling.
-
Refrigerate chicken within 2 hours in a 40°F or below refrigerator. Use a fridge thermometer.
-
When reheating, cook to 165°F. Bring soup and gravy to a full boil.
-
Only reheat leftovers once. Discard any leftovers sitting in fridge more than 3-4 days.
-
Mark storage containers with dates and contents. Use older leftovers first.
-
Avoid cross contamination. Use different cutting boards, utensils for raw chicken.
-
Never place cooked chicken back on a plate or surface that previously held raw chicken.
Following the 2 hour rule and refrigerating chicken immediately after meals will keep your leftovers safe from harmful bacteria growth.
Chicken can harbor dangerous bacteria like Salmonella, making proper food safety especially important after cooking. Refrigerating cooked chicken within 2 hours, at a temperature of 40°F or below, prevents bacteria from multiplying to unsafe levels that can lead to foodborne illness. Store leftovers in shallow containers for quick chilling. Freeze chicken for longer storage. Always reheat fully to 165°F and avoid the danger zone when serving. By refrigerating cooked chicken promptly and properly, you can feel confident in serving delicious meals safely to family and friends.
Temperature Control for Safety Food
Any food can cause foodborne illness, but bacteria are more likely to grow in some food. These are called Temperature Control for Safety (TCS) food. Keep these foods hot or cold to prevent bacteria from growing.
Examples of Temperature Control for Safety (TCS) foods:
- Meat, poultry, fish, seafood, and eggs
- Dairy products
- Tofu
- Cooked beans, potatoes, rice, pasta, and noodles
- Cooked fruits and vegetables
- Cut melons
- Cut leafy greens
- Cut tomatoes
- Sprouts, such as alfalfa or bean sprouts
- Fresh garlic or herbs in oil
- Whipped butter
Time and temperature work together to keep food safe.
Learn how to use time to keep food safe. Work with your Certified Food Protection Manager for more information.
Bacteria grow best between 41°F and 135°F. This is called the Danger Zone. Temperature Control for Safety (TCS) food left in the Danger Zone allow bacteria to grow fast. Some bacteria make toxins that make people sick. Toxins stay in food, even when cooked.
Tips for keeping food safe:
- Keep cold food at 41°F or colder.
- Keep hot food at 135°F or hotter.
- Prepare food quickly.
- Work with small amounts of food at a time.
- Quickly cool food in a refrigerator. Never cool on the counter.
- Reheat food quickly.
- Check temperature of food with a thermometer.
The best way to prevent foodborne illness is to wash your hands. Germs on your hands can get into food when you dont wash your hands correctly. You cant see germs with your eyes, so you can spread germs even if your hands look clean.
Wash your hands after you:
- Use the bathroom
- Enter the kitchen
- Touch raw meat, seafood, poultry, or eggs
- Touch your hair or face
- Cough or sneeze
- Handle garbage, dirty dishes, money, or chemicals
- Eat, drink, or smoke
- Take a break or use your phone
Do not use hand sanitizer instead of handwashing. You may use a hand sanitizer after washing your hands. Wash whenever your hands are dirty.
Trim fingernails so they are easy to clean. Wear gloves over painted or artificial fingernails to prepare food. For example, wear gloves to stir soup if you have artificial fingernails.
Developed in cooperation with Tacoma-Pierce County Health Department.
Jump to:
When should you refrigerate cooked chicken?
FAQ
When a food worker needs to refrigerate chicken that has already been cooked?
Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated.
Where should a food worker refrigerate cooked chicken?
Tip: Don’t put cooked chicken near the door; put it on the top or middle shelf of the fridge instead.
Where in the refrigerator should cooked chicken be stored in Quizlet?
In refrigerated storage, place cooked foods on the upper shelves and raw products on the lower shelves.
How should a food worker label chicken salad that was cooked 3 days ago?
When someone makes chicken salad with chicken that was cooked three days ago, they should put the date the chicken was cooked on the label along with a “use by” date that is four days from the date the salad was made.