Which is odd as outside of the PMO the fda preaches the 40-140 danger zone. Never really understood that.
Federal vs state regulations vs consumer recommendations. Recommendations go by the audience and risk.
Federal: QC Managers, dedicated food safety departments, corporate teams: the pasteurized milk ordinance rules. Federal - prove with validation studies, verification, GFSI audits, yearly training requirements, USDA inspectors daily on site and a ton of etc.
Risk and people if an issue: could be millions depending the plant
State Food Code: one or 2 individuals who have ServSafe training (not required by all states). Temperature 40-140. Food code: specific rules you must follow. Paperwork - temperatures and cleaning records. Yearly food inspection. Maybe a corporate audit as well.
Risk and people: depends on the size of the business
Consumers: Make it as simple as possible to understand. 40-140 is easy to remember.
The state food code and consumers - if they mess up and don't follow the 40-140 - 'wiggle' room depending on the temperature that won't get people sick.
At the federal plant I'm at - we have our parameters more tight than the regulations. (38 F cooler temperature max instead of 40 F, cook temperatures higher by a few degrees).
Our cooking instructions - hamburger beef patties - 155 F is safe. We say 160 F on the package.