[7] Food-borne bacteria, in large enough numbers, may cause food poisoning, symptoms similar to gastroenteritis or "stomach flu" (a misnomer, as true influenza primarily affects the respiratory system).
[8] Food-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women.
[10] Time and temperature control safety (TCS) plays a critical role in food handling.
[11][12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized.
He advocates seeing the danger zone as "a series of ranges that represent different degrees of hazards and risks."