# Time between completion of phase 1 and finishing phase

**URL:** <https://community.anovaculinary.com/t/time-between-completion-of-phase-1-and-finishing-phase/15461>\
**Category:** Anova Support\
**Created:** [July 7, 2018, 5:40pm UTC](https://community.anovaculinary.com/t/time-between-completion-of-phase-1-and-finishing-phase/15461 "2018-07-07T17:40:02Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![huskygirl](https://avatars.discourse-cdn.com/v4/letter/h/b38774/32.png) [@huskygirl](https://community.anovaculinary.com/u/huskygirl)\
**Post date:** [July 7, 2018, 5:40pm UTC](https://community.anovaculinary.com/t/time-between-completion-of-phase-1-and-finishing-phase/15461/1 "2018-07-07T17:40:02Z")

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What is the max time recommended between cooking chicken sous vide and then finishing it?  
I want to cook something else sous vide- so don’t want to finish the chicken until the second sous vide is almost done.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [July 7, 2018, 9:51pm UTC](https://community.anovaculinary.com/t/time-between-completion-of-phase-1-and-finishing-phase/15461/2 "2018-07-07T21:51:57Z")

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Assuming pasteurisation of the chicken during the cooking process, and correct temperature in your refrigerator (2C/35.6F) you can have up to 30 days between cook and finish.

Pasteurisation and safe storage tables are in the [Baldwin’s sous vide bible](http://www.douglasbaldwin.com/sous-vide.html#Safety).