Subs, hoagies, grinders, heroes. Whatever you call them, what could be more ideal for a summer picnic? Everyone enjoys delicious cold cuts piled high on a bread roll. And we can take for granted that it will be safe to eat, thanks to regulations regarding proper cooking and cooling of meat and poultry during processing.
USDA regulations for commercial cooking of ready-to-eat (RTE) meat and poultry products require monitoring and recording of the internal temperature as the meat cooks. Then the monitored temperatures must also be recorded as the meat cools down and is refrigerated. These records need to be kept and available to show to USDA inspectors that all meat was cooked and stabilized properly. The specifics of these regulations can be found in the https://www.fsis.usda.gov/guidelines/2021-0014 .