A few comments -
(1) the USDA details "imply" (to me) that some products investigated had no labelling instructions (although the named example is labelled).
(2) the temperature chart linked does not mention the specific product category ("breaded") under discussion and has a technically questionable statement regarding temperature measurement (no "core" location mentioned). Perhaps the objective was to provide understanding "simplicity".
IIRC, this specific Product category is somewhat consumer-notorious for sickness /Salmonellosis. One common customer (retrospective) complaint used to be (and perhaps still is) - <<< But it looked cooked ! >>>>
IMO it would be useful if the Label stated NOT READY TO EAT / MUST BE COOKED in addition to the details shown.
Presumably the Product Specification included Absence (Nil detection) of Salmonella >>> (unavoidably ?) Adulteration. Such is micro. Life.
PS - The UK IIRC tend to implement more conservative (and multilateral) temperature requirements, eg slowest heating point >= instantaneous 75degC or shp temp. >= 2min @ >= 70degC