Keep Chicken Safe: Ideal Refrigerator Temperature

Chicken is a versatile meat that can be used in a variety of dishes, but it is important to handle it safely. Cooked chicken should not be left out at room temperature for more than 2 hours, or for more than 1 hour if the temperature is above 90°F (32.2°C). It should be stored in the refrigerator within 2 hours of cooking, and ideally placed in a clean, dry, airtight container. It will then keep for 3 to 4 days. Raw chicken should be stored in the refrigerator as soon as possible and cooked within 1-2 days, or frozen at 0°F (-18°C). Frozen chicken will keep indefinitely, although a whole chicken will keep for one year, and cut chicken for nine months.

Cooked chicken should be refrigerated within 2 hours

Cooked chicken should be handled with care to prevent foodborne illnesses, especially in vulnerable individuals such as the young, elderly, pregnant, or immunocompromised. Therefore, it is crucial to refrigerate cooked chicken within 2 hours of cooking or 1 hour if the indoor or outdoor temperature is 90°F (32.2°C) or above.

Leaving cooked chicken unrefrigerated for more than 2 hours (or 1 hour at temperatures above 90°F) significantly increases the risk of bacterial growth, which may lead to food poisoning. Reheating the chicken after this time frame may not eliminate all bacteria and their toxins, making the chicken unsafe to consume.

To properly store cooked chicken, first, allow it to cool to room temperature within 2 hours. Then, place it in an airtight container or wrap it with heavy-duty, food-safe plastic wrap. Label the container with the date and store it in the refrigerator at 40°F (4°C) or below. Cooked chicken stored under these conditions can last for 3 to 4 days in the fridge and 2 to 6 months in the freezer.

It is important to note that the 2-hour rule for refrigerating cooked chicken applies regardless of whether it is kept warm above 140°F (60°C). This rule also applies to chicken enjoyed outdoors, such as at picnics or barbecues.

Raw chicken should be refrigerated within 1-2 hours

Raw chicken is highly perishable and should be handled with care to prevent foodborne illnesses. According to the FDA, raw chicken should be refrigerated within 1-2 hours of purchase to prevent bacterial growth. This guideline applies to both whole chickens and chicken parts, such as breasts, thighs, drumsticks, and wings.

When storing raw chicken in the refrigerator, it is important to use a plastic bag or container to prevent any leakage that could contaminate other foods. It is recommended to store raw chicken on the bottom shelf of the refrigerator, where it is typically cooler, and to avoid placing it above ready-to-eat foods. Additionally, raw chicken should be kept separate from cooked chicken to avoid cross-contamination.

The refrigerator temperature should be set to 40°F (4°C) or below to ensure the chicken remains safe for consumption. According to the USDA, raw chicken should be cooked or frozen within 1-2 days of purchase. Storing it in the freezer can extend its shelf life to 9 months for chicken parts and up to 1 year for a whole chicken.

It is important to follow these guidelines to ensure the safety and quality of the chicken. Raw chicken that has been properly refrigerated will have a longer shelf life and reduce the risk of foodborne illnesses, such as salmonella and E. coli contamination. By practicing safe food handling and storage, you can enjoy your chicken dishes with peace of mind.

Bacteria multiply in the Danger Zone

To keep leftover chicken safe to eat, it is important to understand the concept of the Danger Zone—a temperature range between 40°F and 140°F. Bacteria multiply rapidly in this temperature range, increasing the risk of foodborne illnesses.

Leftover cooked chicken should not be left at room temperature for more than 2 hours, and for no more than 1 hour in temperatures above 90°F. Within this timeframe, the chicken should be cooled to room temperature and then placed in an airtight container in the refrigerator or freezer. Cooling chicken slowly in the refrigerator is not recommended, as it can raise the temperature of the fridge, potentially bringing other foods into the Danger Zone.

To cool chicken quickly and safely, use shallow containers, which allow the temperature to distribute more evenly. An ice bath can also be used to rapidly cool foods down to 40°F or below. Once cooled, cooked chicken should be stored in the refrigerator at 40°F or below, where it will stay safe to eat for 3 to 4 days.

If chicken is left out at room temperature for longer than 2 hours, it enters the Danger Zone, and bacteria may start to multiply. Reheating the chicken may not kill all the bacteria or their toxins, so it is best to discard chicken that has been left out for too long.

Chicken can be stored in the freezer

Firstly, it is important to cool cooked chicken to room temperature within two hours before storing it in the freezer. This helps to keep other foods in the freezer safe, as placing warm chicken in the freezer can cause the internal temperature to rise. Cooked chicken can be stored in the refrigerator for up to two days before freezing. When freezing, place the chicken in zip-top plastic freezer bags, removing as much air as possible before sealing. It is also a good idea to divide the chicken into portions to easily defrost the right amount for a meal. According to the USDA, cooked chicken can be stored in the freezer for up to three months, although some sources suggest up to six months.

Raw chicken can also be stored in the freezer. To prevent freezer burn, wrap the chicken in plastic wrap as tightly as possible and place it in a zipper-lock freezer bag. Vacuum sealing the chicken is another way to prevent freezer burn. Store the chicken at the back of the freezer, as this reduces the risk of freezer burn, which is caused by temperature fluctuations when the freezer door is opened. Raw chicken can be stored in the freezer indefinitely if stored properly, but after two months, the texture and flavour will begin to suffer.

Chicken should be stored separately to avoid cross-contamination

To keep leftover chicken safe to eat, it should be cooled to room temperature within 2 hours and then stored in an airtight container in the fridge or freezer. Cooked chicken can be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 6 months. However, it is important to handle and store chicken properly to avoid cross-contamination, which can lead to foodborne illnesses.

Chicken is a highly perishable food that is often a source of pathogens, such as Salmonella and Campylobacter, which can cause foodborne illnesses. These bacteria can be transferred from raw chicken to other foods, food preparation areas, or utensils if the chicken is not handled and stored properly. When handling raw chicken, it is important to assume that it is contaminated and to take the necessary precautions to prevent cross-contamination.

One way to prevent cross-contamination is to keep raw and cooked chicken separate. In the fridge, place raw chicken on the bottom shelf and cooked chicken on the upper shelves. This helps to avoid any juices from the raw chicken dripping onto and contaminating the cooked chicken. It is also important to use separate utensils, cutting boards, and plates for raw and cooked chicken to avoid transferring bacteria between them. Wash your hands thoroughly before and after handling raw chicken to avoid spreading bacteria to other foods or surfaces.

In addition to storing chicken separately, it is important to follow other food safety practices to avoid cross-contamination. When buying raw chicken, place it in a separate plastic bag to prevent any leaking juices from contaminating other foods. Do not wash raw chicken under running water, as this can spread pathogens to nearby areas of the kitchen. Instead, cook chicken thoroughly to kill any pathogens.

By following these practices and storing chicken separately, you can help to prevent cross-contamination and reduce the risk of foodborne illnesses.

Frequently asked questions