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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.
Do not leave the chicken at room temperature for more than two hours. If cooked chicken is not going to be used within four days of cooking, it should be frozen. Refrigerating. Raw or cooked chicken can be stored safely in a refrigerator at 40Â°F or lower for several days.he meat should be stored in the coldest section of the refrigerator. Chicken can be stored safely for 2 or 3 days in the refrigerator at 40Â°F or less. Chicken giblets and ground poultry should only be stored in the refrigerator for 1 day.