Here in the UK it's 75° or 172°f and would be taken in the thickest / most dense part of the food. (there are exceptions) I would hazard a guess and say there wouldn't be many people who have not broken the guidelines at some point, I know I have!
Do you guys also torch the patch before you inject fluids into the meat before cooking??
It does not matter if you go from 40-140 in under 4 hours. If you do not go from 40-140 in under 4 hours you run the risk, no matter how small, of foodborne illness. You decide if that is what you want to do.
When you get in your car you run the risk of injury through accident.
When you eat you run the rick of chocking.