Indaswamp, excellent call. POINTS. Here we have a slightly different situation. When Catering a large event with Holding Cabinets having multiple items, they are opened and closed, introducing air borne bacteria. Maintaining 140-150 is critical.
A single Ham with a 200° surface and 140°F center, immediately wrapped in foil and towels, going into a cooler that will not be opened again until service 7 hours later, will maintain temp, 120 or higher no problem. At what point whether it stays at 140 or cools to 70°, even left coolered 24 hours later, is it even remotely possibile for Bacteria to get on the Sterile Ham, that is covered in Salt, Sugar and Smoke all of which inhibit bacterial growth, to cause a problem?...JJ