What can result from inadequate knowledge of food safety among employees?

Inadequate knowledge of food safety among employees can lead to potential foodborne illnesses. When staff members do not understand proper food handling, cooking, storage, and hygiene practices, they may inadvertently create environments where harmful bacteria can thrive. This lack of understanding can result in cross-contamination, improper cooking temperatures, or insufficient refrigeration, all of which increase the risk of foodborne illnesses. Knowledgeable employees are essential for maintaining safe food practices, ensuring that food served to customers is safe to eat and minimizing the risk of outbreaks that can have serious health consequences.

In contrast, the other options relate to positive outcomes that are not directly impacted by a lack of knowledge in food safety. While increased menu choices and higher customer satisfaction may be goals for a food service operation, they do not hinge on the employees' understanding of safety practices. Likewise, improved cooking techniques focus on culinary skills rather than food safety knowledge. Therefore, without proper training in food safety, the foremost concern remains the health risks associated with foodborne pathogens.