May or may not mean anything but I was told 100 years ago to strictly adhere to the “40-140” rule, meaning anything that needs refrigeration shoul not exceed 40. I bend that quite a bit for meat, muscle meat I dont worry too much about but anything ground, my eyes are peeled watching it with temps, 60 max if it is for others. Anything cooked should stay above 140. YMMV and probably if you google it it will make more sense.