Thanks for chiming in Joe. Where might I be able to find this info?
All I could find were statements like this one from the USDA Food Safety and Inspection Service website ( http://www.fsis.usda.gov/Fact_Sheets...fety/index.asp
"Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill."
This was from Perdue's website:
"Keep it hot or cold, not warm.
Do not let raw poultry get warm for a long period of time. Keep the product in the refrigerator until needed."
Unfortunately they don't define "a long period of time."