Many food processors ask how long can they leave RTE foods out of cold holding to perform further preparations or packaging?
Here is the answer from FDA. Note that column 2 says “internal temperature” and not ambient (processing room) temperature.
I made what I think is a correction to the FDA data on Raw > 50F (2nd row). The original FDA reference lists > 70F. That seems to be an error to me. I sent a FDA TAN request to see what FDA thinks.
Here is the standard validation support for a USDA food (and HACCP plan). Be sure and cite this Tomkin paper and place a copy in your HACCP validation file (required by USDA FSIS).