I'm HACCP certified. However I deal only with seafood. Seafood guidelines differ vastly from beef/pork products. We set our own critical control limits/points, however, we do so using the guidelines established by the FDA.
I see that the meat in question is thought to be in a danger zone, however one must ask. Can this harmful bacteria thrive in a 225F ambient temperature cooker? According to the USDA official, no. I'm not sure if the harmful bacteria that affect beef/pork have any time vs temperature issues as does seafood eg scombrotoxin poison. According to the USDA official, no, because he said it does not matter how long it takes as long as it's 225F in the cooker. Interesting to say the least.