I suspect this is a variation on a very old "chestnut"
60 days at ambient or ? and why (eg non-safety factors, eg yucky appearance )? - "That is the Question".
Assuming the temperature was part of a formal contract, i would have thought most companies would simply have blocked the incoming lot.
This would presumably rapidly yield an (anguished) supplier answer to yr technical query.
IMEX the formula of commercial mayonnaise usually defines the ambient safety stability but whether exceptions can occur, particularly for "quality", dunno. need a book on food science and some composition data like pH etc + a cookbook maybe
Rgds / Charles.C
PS - never seen "temping" before. Aussie vernacular is ingenious.
According to The Food Marketing Institute (http://www.fmi.org/c...er/brochure.htm):
Refrigerate after opening.
The Center for Food Safety and Quality Enhancement (http://www.griffin.p...Pages/Mayo.html) says that regular mayo has enough vinegar in it to stall salmonella groth and may help preserve other foods when mixed in (like chicken salad), but they also say:
Mayonaise will not maintain its acidity level very well over time when mixed with other less acid foods like meats, poultry, eggs or potatoes," she said. "Bacteria can begin to multiply if these foods are allowed to remain between 40 and 140 degrees F. Always keep salads such as these at refrigerator temperature.
For safety and the best quality, Harrison said, refrigerate the mayonnaise, too.
The more times you open the jar and remove some of the product, the more chances there are for moisture, food particles or mold spores to enter the mayonaise. This could cause changes in the mayonnaise itself, especially at room temperature.
Using a clean knife or spoon each time, she said, will make food particles less likely to get into the jar.
Clearly, cross-contamination is a concern. The implication is that with regular useage, just double-dipping a knife into the mayo jar may be enough to introduce some contaminant that may encourage the mayo to spoil. Sure, if your kitchen is so clean that you can make microchips in it then your mayo is probably safe. But most kitchens are teaming with cooties and the mayo jar is a virtual petri dish.
(scroll down half-way to "refrigerate ???")