What is a consequence of using too little sanitizer?

Using too little sanitizer can lead to its ineffectiveness in achieving the desired level of microbial reduction required for safe food handling. Sanitizers are designed to eliminate harmful pathogens that can cause foodborne illnesses. When the concentration is below the recommended level, it may fail to properly disinfect surfaces and utensils, leaving potential contaminants unchecked. This not only compromises food safety but also increases the risk of cross-contamination in food preparation areas.

The other options do not accurately reflect the implications of insufficient sanitizer. For instance, suggesting that it increases food flavor or makes food taste better is unrelated to the purpose of sanitizers, as their role is solely in sanitation rather than enhancing flavor. Additionally, implying that it saves money overlooks the potential costs associated with foodborne illness outbreaks that could arise from inadequate sanitization practices. Thus, the correct understanding lies in recognizing that insufficient sanitizer directly leads to its ineffectiveness.