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By August 13, 2012. Whether raw or cooked, food can be chock-full of dangerous bacteria long before you can smell it. Perishable food (like chicken and other meats) should be tossed if left out at room temperature more than two hours (much less if in a warm room). For straightforward guidelines on food safety and handling, consult the USDA Web site.
Proper Storage. Chicken should be stored at a temperature outside of the temperature zone in which bacteria, that causes foodborne illness, grows quickly. The danger temperature zone is a range between 40Â°F and 140Â°F. Raw chicken can be stored in a refrigerator for several days.f taking cooked chicken to be served at another location, be sure to pack the chicken so it maintains the proper temperatures. If you are keeping it hot, it should maintain at least a 140Â°F temperature and if it is cold, it must be kept at or below 40Â°F. Cooking Safety.