I wouldn't feel so bad that they don't pay attention to you, because clearly they haven't paid attention to anyone else who knows anything.
As gfweb said, it sounds like the results would be just awful, so it's hard to imagine there would be too many customers in danger of getting sick.
But for the unfortunate few, the meat is being held way too long at dangerous temperatures, where toxin-producing bacteria can thrive. After its bagged theres even a danger of spore-producing bacteria becoming activated. The toxins produced by these bacteria aren't going to be deactivated by the 90C sous-vide bath ... that will only serve to turn the meat gray and tough and bad tasting.
Where does this "cool to 16C in 6 hours" come from? That's bizarre. Health codes just about everywhere say that if food spends more than 4 hours between 4°C and 40°C you have to throw it out. This is a bit too conservative ... the danger zone should be rewritten as 4°C to 55°C, with longer safe-holding times at the low end of the range. But no matter what, your coworkers' numbers are whackadoodle.
edited to add: How are they passing inspections with that 9°C fridge?
