Potentially hazardous food should not be left at room temperature for more than 2 hours. Less time is better.
People constantly ask for some type of verification that the food they eat will not make them ill. That is nearly impossible to do without bacteriological and chemical tests, so all we can do is provide guidelines, like:
* Handle food in a sanitary manner (wash hands, clean & sanitize food-contact surfaces, protect from cross-contamination, package & store properly) * Keep potentially hazardous food either hot or cold and cook and reheat thoroughly, and * Use it within a reasonable time. In the end, you are responsible for what you feed yourself and your family. This adage has truth to it: When in doubt, throw it out.
If it was cooked well, so if you like floppy bacon NO...
It should be refrigerated within two hours or less.
If left out on the counter and never refrigerated, it takes around 24 to 48 hours for it to get sour.
As long as they hadn't been left out on the counter for more than 2 hours at any point in time before or after being steamed or refrigerated.
The Professional Caterer guideline is that exposure to the open air, for all heated foods in warmers, on Buffet Tables, is two hours maximum. Then, we toss it. Liability is too high torisk bacteria growth and other food bourne illnesses.
2 months
it can if its not refrigerated for half an hour.
24 hours
If you plan to use the leftovers, it should be refrigerated within 2 hours.
It shouldn't be left on the counter. It should be marinating while refrigerated.
It's no good. Meat needs to be kept refrigerated - as the temp of the meat rises on the counter, the bacteria multiply. The general rule is if left out over two hours, throw it out... Sorry!
Cooked chicken meat should be refrigerated as soon as possible after cooking. It can generally be left out on a counter for an hour. Usually for as long as it takes to eat dinner. It should then be put away.
The duration of Counter-Attack is 1.5 hours.