Guidelines for softening cream cheese

I am looking for a document or something from the FDA to support this statement that I found online.

"According to the FDA, cream cheese can be left out for up to two hours. In settings where the temperature is above 90 degrees Fahrenheit, cream cheese can only be left out for one hour."

Alternatively, I need to find the guidelines (time/temp) for softening cream cheese while maintaining food safety.

Thank you in advance!

I think i found what you need

https://www.cdr.wisc..._temps_full.pdf

"CONCLUSIONS Science-based data presented herein adequately illustrate the fact that most cheeses containing < 50% moisture (or more, in the case of Feta) and active lactic acid starter cultures, along with traditional levels of salt, pH, fat, etc., do not allow the growth of pathogens at temperatures between 4 and 30°C. In fact, in the vast majority of the cheeses, a higher temperature during ripening/aging and storage leads to significant bactericidal activity. A summary of the reviewed science and data is available in Table 3"

@Scampi - Thank you ...I can't seem to find the regulatory reference though.  Any further thoughts?

i just checked the referances at the end of the paper

https://www.fda.gov/...h/UCM197330.pdf

USDA, ARS, NAA, ERRC, MFSRU Pathogen Modeling Program. PMP 7.0 Version number: 1.1.1433.15425. Platform: MS Windows 98, NT4 and newer. Available at: http://www. arserrc.gov/mfs/pathogen.htm

Alternatively I would contact, research site are usually very helpful

Wisconsin Center for Dairy Research, University of Wisconsin 1605 Linden Drive, Madison, WI 53706-1565, USA