They are referring to the time span that the food stays within the temperature "danger zone" (between 41F and 140F). This is the temp range that Salmonella, E. Coli and other bacteria thrive in. Exposure to 165F kills most bacteria within a few seconds. This is an INTERNAL temp not just external. Salmonella is more common with poultry products so be sure to reach this internal temp for at least a few minutes to ensure a safe food product.
I usually cook poultry at about 250F to ensure that the internal temp moves through the "danger zone" quickly enough. I also suggest using a digital thermometer to test the chicken for proper internal temp. Insert the probe into the center of a piece, not touching the bone, to obtain an accurate reading.
Do I smell SMOKE?????