What can happen if food service workers do not handle food safely?

When food service workers do not handle food safely, the risk of foodborne illnesses significantly increases. Unsafe food handling practices, such as improper cooking temperatures, cross-contamination, inadequate personal hygiene, and incorrect food storage, can lead to the growth of harmful pathogens like bacteria, viruses, and parasites. These microorganisms can cause foodborne illnesses, which may result in symptoms ranging from mild gastrointestinal discomfort to severe health complications requiring medical attention.

Maintaining safe food handling practices is crucial for protecting public health and ensuring that the food served is safe for consumption. Measures like proper handwashing, cooking foods to the appropriate temperature, and keeping raw and cooked foods separate are essential in reducing the risk of foodborne illnesses.

The other options do not reflect the true consequences of unsafe food handling. For instance, food tasting better, being visually appealing, or being stored longer are not guaranteed outcomes of poor food safety practices and can often contradict the risks posed by improperly managed food.