I don't see any reason for concern with the timing you've mentioned regarding yeast autolysis (which I think is what you're referring to). I've noticed some off flavors from autolysis after leaving the batch in primary for 3+ weeks, but that was a batch that got neglected and left on the cake for the entire duration at ambient temps. I've brewed Corsendonk and Chimay clones that aren't ready for bottling for 3+ months in secondary. As a rule of thumb, I typically go 7 days in primary and 14 days in secondary when maintaining ambient temperatures in the 65-70 F range -- less when I've got my glycol flowing because I can crash cool and drop suspended yeast pretty quickly. If anything, I would worry more about a completed fermentation with your timing rather than autolysis. Make sure to check your gravities or you might wind up with gushers / bottle bombs!
For more on autolysis, check out John Palmer's online book, "How to Brew". Here's one of his summary thoughts on autolysis:
"As a final note on this subject, I should mention that by brewing with healthy yeast in a well-prepared wort, many experienced brewers, myself included, have been able to leave a beer in the primary fermenter for several months without any evidence of autolysis. Autolysis is not inevitable, but it is lurking."