Storage decision
Chicken left out: when to discard it
USDA’s limit for perishable chicken outside cold or hot holding is 2 hours; when ambient temperature exceeds 90°F (32°C), it is 1 hour.
U.S. home food-safety guidance.Check the source and scope
What to do
- Identify when it left refrigeration or hot holding and whether the space or vehicle exceeded 90°F.
- If it passed the applicable limit, discard it; do not cook or reheat it to “reset” the clock.
- For future service, keep cold chicken at 40°F or below or cooked chicken hot at 140°F or above.
Conditions and limits
- The clock covers cumulative unprotected time during transport and serving.
- Neither taste nor smell can establish that the limit was safe to exceed.
Source and scope
Primary reference: USDA FSIS Leftovers and Food Safety. Equipment-specific steps and quality suggestions are practical guidance; check the appliance or product instructions for your model. How this site uses sources.