What is a consequence of failing to control food safety hazards?

Failing to control food safety hazards primarily leads to foodborne illnesses. This consequence arises because food safety hazards, which can include biological, chemical, and physical contaminants, pose significant risks to consumers when not properly managed. When food is contaminated, it can result in the transmission of harmful pathogens, resulting in illnesses ranging from mild gastrointestinal discomfort to severe health complications or even death.

Proper food safety measures are designed to minimize these hazards and protect public health. The occurrence of foodborne illnesses not only affects individual consumers but can also have broader implications, such as increased healthcare costs and loss of consumer trust in food safety practices.

The other options do not accurately reflect the consequences of failing to control food safety hazards. Increased food costs and improved consumer satisfaction are more likely outcomes of effective food safety management rather than failures, and enhanced food quality is a goal of proper food safety practices rather than a consequence of their failure.