However, chicken is commonly contaminated with disease-causing organisms known as pathogens, which can lead to foodborne illness or food poisoning.
These pathogens can multiply if you leave chicken at room temperature for too long, making it unsafe to eat.
This article tells you how long chicken can be left out without getting bad and gives you tips on how to eat it without getting sick.
Cooking and serving chicken can be a delicious and safe experience for customers if proper food safety practices are followed. As a food worker, one of your most important jobs is to ensure cooked chicken is stored and handled properly to prevent foodborne illness. So how long can cooked chicken be left out before it needs refrigeration? What is the best way to store chicken in the fridge? This article will provide food workers with a guide on properly refrigerating cooked chicken.
Why Refrigerating Cooked Chicken is Essential
Cooked chicken is a prime target for bacteria like Salmonella and Clostridium perfringens if not refrigerated at the proper temperature. These pathogens thrive in the “danger zone” between 40°F and 140°F and can multiply quickly on cooked chicken left out too long. Refrigerating cooked chicken below 40°F slows down bacteria growth and keeps customers safe.
According to the FDA Food Code, cooked chicken should not be left in the danger zone for more than 2 hours before refrigerating. After 2 hours, the risk of foodborne illness rises rapidly as bacteria on the chicken continue to multiply Many food safety experts recommend even less time, saying chicken should be refrigerated within 1 hour.
When storing cooked chicken in the fridge, food workers should place it in shallow containers to allow for rapid cooling Large cuts of chicken like whole roasts can take a long time to chill to below 40°F in the center, so it is important to divide it into smaller portions first
Proper Chicken Refrigeration Temperatures
Food safety organizations recommend keeping your refrigerator set to 40°F or below. Chicken should be cooled to 70°F within the first 2 hours and 40°F or below within a total of 6 hours. To speed up cooling, you can place chicken in an ice water bath before refrigerating.
Monitor temperatures with a thermometer and throw away any chicken that has not cooled to 40°F after 6 hours. Cooked chicken that has been refrigerated properly can be kept for 3-4 days before use.
Here are the proper refrigeration guidelines for cooked chicken:
- Within 2 hours: Cool to 70°F or below
- Within 6 hours: Cool to 40°F or below
- Maximum refrigeration time: 3-4 days
Preventing Cross-Contamination
Even when cooled quickly, cooked chicken still presents a cross-contamination risk in the refrigerator. Juices from raw chicken and other meats can drip onto cooked items and transfer bacteria.
To prevent cross-contamination when refrigerating cooked chicken:
- Store chicken in sealed, leak-proof containers.
- Place chicken on shelves above raw meats so juices cannot drip down.
- Designate an area just for ready-to-eat foods like chicken salads.
- Clean refrigerator shelves, drawers, and walls regularly.
Cooked Chicken Storage Tips
Follow these tips for safely storing cooked chicken in the refrigerator:
- Discard any chicken left out for more than 2 hours.
- Divide large cuts of chicken into smaller portions to chill faster.
- Use shallow containers to allow heat to escape – do not stack containers.
- Make sure cooked chicken is protected and properly labeled.
- Monitor temperatures with a fridge thermometer.
- Check chicken for signs of spoilage before serving.
Reheating Chicken to 165°F
It’s safe to stay in the danger zone when cooling down cooked chicken or heating it up again. If food workers need to quickly heat up cold chicken for hot holding or customer orders, they must do so to 165°F on the inside.
When chicken is reheated incorrectly and the temperature drops below 165°F, bacteria can grow again. Make sure the chicken stays at 165°F for at least 15 seconds using a food thermometer that has been properly calibrated.
Cooked chicken can harbor dangerous bacteria if not handled properly. As a food worker, you play a critical role in preventing foodborne illness by limiting the time chicken spends in the danger zone. Refrigerating cooked chicken within 2 hours – and reheating it fully to 165°F before serving – helps keep your customers safe. Follow these refrigeration guidelines and tips to store, cool, and reheat chicken safely.
Chicken and the temperature danger zone
Chicken is commonly contaminated with harmful species of Salmonella and Camplobacter.
Chickens can carry these pathogens in their intestinal tract and often, during processing, carcasses can be contaminated with the pathogens.
These pathogens can survive processing and storage, and even multiply when chicken is kept too long in the temperature danger zone.
The temperature danger zone is between 40ºF and 140ºF for the general public (those not working in foodservice).
Falling between this range is room temperature at about 70ºF.
Food that requires refrigeration to keep it safe — including chicken — should not be left in the temperature danger zone for more than two hours.
But if the temperature is above 90ºF, the two-hour rule is reduced to one hour since bacteria can multiply more rapidly in warmer temperatures (1).
Chicken — whether raw or cooked — that exceeds the two- or one-hour rule becomes unsafe and must be tossed.
Summary
Chicken, whether cooked or raw, should not sit out at room temperature for more than two hours, or one hour if the temperature is above 90ºF.
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FAQ
Where should a food worker refrigerate cooked chicken?
a food worker needs to refrigerate chicken that has been cooked. where in the refrigerator should be the chicken be stored. on a middle shelf next to raw steaks. near the back next to the egg cartons. on the bottom shelf next to raw poultry. on the top shelf next to ready-to-eat salsa.
Do you need a thermometer for safety food?
Yes, all workers need to know how to use a thermometer to check the safety of food. Why do you cook temperature control for safety food (TCS) such as chicken, fish, and beef to correct temperatures? To kill the germs that might cause foodborne sickness.
How do you keep food safe in a refrigerator?
The temperature of the fridge, the way the food is arranged on the shelves, and the time it has been there can all affect how quickly bacteria or other harmful pathogens grow on the food. Follow these three food storage rules to keep you and your customers safe. 1. Know the recommended refrigerator temperature.
What does a chef do when cooking chicken?
A chef is cooking chicken breasts in the oven. How cold does the chicken have to be before it can be served? How long does a manager have to keep records of when and how cold raw, ready-to-eat fish was frozen after it was served or sold? A food worker is making a solution to clean and sanitize surfaces that come into contact with food during his 8-hour shift.
What temperature should a refrigerator be at?
To avoid your food reaching a temperature where pathogens can grow on your food, it’s important to measure the temperature of your refrigerator often. Keeping your refrigerator at 41°F (5°C) or below ensures an environment that will minimize the growth of pathogens.
How do you store food in a refrigerator?
When storing food in a refrigerator, it’s crucial to follow certain guidelines to prevent cross-contamination and ensure food safety. Ready-to-eat foods should always be stored at the top of the refrigerator. This prevents them from being contaminated by raw foods.
How a food worker needs to thaw a package of chicken wings?
Explanation. The correct method for thawing chicken wings is to place the wings in the refrigerator. This method allows the wings to thaw slowly and safely at a temperature below 40°F (4°C), preventing the growth of bacteria.
Where in the refrigerator should the chicken be stored if woodworker needs to refrigerate chicken that has been cooked?
Textbook & Expert-Verified⬈(opens in a new tab)
The safest option for storing cooked chicken is near the back of the fridge, ideally next to egg cartons to avoid contamination risks. Therefore, the best choice is B: Near the back next to the egg cartons.
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.
Where should refrigerated chicken be stored?
Storage tips:
When you get home from the store, place packaged chicken into the meat compartment or on an edged plate or pan on the bottom shelf of the refrigerator, so juices do not drip onto other foods. If you won’t be using ground chicken within 2 days, freeze it.