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This is unsafe unless you can keep the food at or below 4°C (39°F) until it is consumed.

There are many questions about this on the cooking subreddit, where they have a thread devoted to proper storage of food. To quote the highest upvoted answer by Aaronut:

The USDA has this to say on it:

Storing Leftovers
One of the most common causes of foodborne illness is improper cooling of cooked foods. Because bacteria are everywhere, even after food is cooked to a safe internal temperature, they can be reintroduced to the food and then reproduce. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated within 2 hours.

You'll find similar statements from government agencies around the world. The safe limit for raw or cooked food is 2 hours in the danger zone (40-140°F or 4.4-60°C).

This is unsafe unless you can keep the food at or below 4°C (39°F) until it is consumed.

There are many questions about this on the cooking SE, where they have a thread devoted to proper storage of food. To quote the highest upvoted answer by Aaronut:

The USDA has this to say on it:

Storing Leftovers
One of the most common causes of foodborne illness is improper cooling of cooked foods. Because bacteria are everywhere, even after food is cooked to a safe internal temperature, they can be reintroduced to the food and then reproduce. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated within 2 hours.

You'll find similar statements from government agencies around the world. The safe limit for raw or cooked food is 2 hours in the danger zone (40-140°F or 4.4-60°C).

This is unsafe unless you can keep the food at or below 4 C (39 F) for the until it is consumed.

There are many questions about this on the cooking subreddit, where they have a thread devoted to proper storage of food. To quote the highest upvoted answer by Aaronut:

The USDA has this to say on it:

Storing Leftovers
One of the most common causes of foodborne illness is improper cooling of cooked foods. Because bacteria are everywhere, even after food is cooked to a safe internal temperature, they can be reintroduced to the food and then reproduce. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated within 2 hours.

You'll find similar statements from government agencies around the world. The safe limit for raw or cooked food is 2 hours in the danger zone (40-140° F or 4.4-60° C).

This is unsafe unless you can keep the food at or below 4°C (39°F) until it is consumed.

There are many questions about this on the cooking subreddit, where they have a thread devoted to proper storage of food. To quote the highest upvoted answer by Aaronut:

The USDA has this to say on it:

Storing Leftovers
One of the most common causes of foodborne illness is improper cooling of cooked foods. Because bacteria are everywhere, even after food is cooked to a safe internal temperature, they can be reintroduced to the food and then reproduce. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated within 2 hours.

You'll find similar statements from government agencies around the world. The safe limit for raw or cooked food is 2 hours in the danger zone (40-140°F or 4.4-60°C).

This is unsafe unless you can keep the food at or below 4 C (39 F) for the until it is consumed.

There are many questions about this on the cooking subreddit, where they have a thread devoted to proper storage of food. To quote the highest upvoted answer by Aaronut:

The USDA has this to say on it:

Storing Leftovers
One of the most common causes of foodborne illness is improper cooling of cooked foods. Because bacteria are everywhere, even after food is cooked to a safe internal temperature, they can be reintroduced to the food and then reproduce. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated within 2 hours.

You'll find similar statements from government agencies around the world. The safe limit for raw or cooked food is 2 hours in the danger zone (40-140° F or 4.4-60° C).

This is unsafe unless you can keep the food at or below 4 C (39 F) for the until it is consumed.

There are many questions about this on the cooking subreddit, where they have a thread devoted to proper storage of food. To quote the highest upvoted answer by Aaronut:

The USDA has this to say on it:

Storing Leftovers
One of the most common causes of foodborne illness is improper cooling of cooked foods. Because bacteria are everywhere, even after food is cooked to a safe internal temperature, they can be reintroduced to the food and then reproduce. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated within 2 hours.

You'll find similar statements from government agencies around the world. The safe limit for raw or cooked food is 2 hours in the danger zone (40-140° F or 4.4-60° C).