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The short answer: two hours.

The details: According to the FDA 2005 Food Code, cooked food should not be in the "danger zone" (135°F - 40°F) for more than six hours, but food should only be in the 135°F to 70°F range for the first 2 hours. Then there are four additional hours to get it from 70°F to 40°F. (Some states have not adopted this code and are still working from the 140°F-40°F danger zone recommendation.)

After those first two hours, the food should either be reheated or refrigerated.

If it has been 4 hours from the time it left temperature control, the food should be discarded.

Use common sense. And remember the professional kitchen manager's motto: "When in doubt, throw it out".

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15y ago
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10y ago

5 days max in fridge, preferably in a container with no airspace.

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Q: How long can chicken soup stay out before it goes bad?
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