Rumtscho ger svaret i kommentarerna:
No more than 4 hours spent between 5°C and 60°C, cumulative since purchase (assuming the butcher followed correct procedures). It is very restrictive, but most people think it is sensible to follow it (and American restaurants are legally obliged to)
Och om frysning som jag ska använda:
if you want to stockpile bones, freeze them. They will keep for months that way. This question was about a refrigerator.