The guidelines I've been told:
Cool within two hours to at least 41. (internal temp) If you hold it at 34-41 you have to use it within three days. If you cool it to 34 and hold it at 34 you can use it up to a month. The thing is to come up to temp within two hours, (internally) and cool it down to temp within two hours.
The debate going on now is wether duck is "cooked" at 136 internal. I know it is but they have to prove it to themselves.