time limits

there is a four hour window which generally cannot be exceeded of time between 40-140 degreesF. there are instances where this does not apply such as the intact muscle rule and if the meat has been cured etc... but dont have enough info on what your asking of in detail to sufficiently answer your question. there is a food saftey section here which you could review and perhaps find out what you need. if not leave more details and someone will help you.