What are the consequences of serving undercooked food?

Serving undercooked food poses significant risks, primarily related to foodborne illnesses and potential legal repercussions. Undercooked food, especially meat and poultry, can harbor harmful bacteria like Salmonella or E. coli, which can lead to serious health issues for customers. Foodborne illnesses not only jeopardize the well-being of individuals but can also damage the reputation of the establishment, as patrons who become sick may share their experiences publicly or through reviews.

Additionally, there are legal consequences that can arise from serving unsafe food. Restaurants are required to adhere to health and safety regulations, and failing to meet these standards can lead to lawsuits, fines, or even closure. Thus, maintaining proper cooking standards is crucial for protecting customers' health and ensuring legal compliance, reinforcing the importance of serving food that is safe and properly prepared.