The basic rule used in commercial establishments, observed by the health dept is this: Cooked meats must be discarded after seven days.
This has a reason, but applied to all meats is not necessarily a realistic rule, but it does give some uniformity to application.
A number of factors need to be considered, such as the temp of the cooler.
How well was the product handled and cooked?
A prudent person who is preparing food will be able to detect whether the food is spoiled or not by smell, but will not be able to detect bacteria levels nor the toxins they produce.
Remember that cooking the meat again will kill bacteria but the will not remove certain toxins left behind from the bacteria digesting the product.
I would call this considerable gross neglegence in food handling in a commercial application.
But whether anyone gets sick (pardon the pun) is a crap shoot.