What can lead to lowered employee morale during a foodborne illness outbreak?

The correct choice highlights the significant impact of losing customers and damaging the reputation of a food service establishment during a foodborne illness outbreak. When such an outbreak occurs, it can lead to a loss of trust from the public. Customers may fear for their safety and choose to avoid that establishment, resulting in decreased patronage. This not only affects sales but can also create a negative atmosphere for the remaining employees who may feel the pressure of diminished business performance.

Additionally, the negative publicity associated with foodborne illnesses can linger, causing long-term reputational damage. Employees may feel demoralized due to the stress of working at a venue perceived as unsafe, leading to decreased job satisfaction, lower morale, and even higher turnover rates. They might also feel a sense of guilt if they perceive that their workplace has put customers at risk, exacerbating feelings of anxiety and unease.

In contrast, increased customer orders, positive media interactions, or focused oversight and staff retraining could create a more stable environment, which tends to maintain or boost morale among staff. These outcomes are typically associated with effective management and positive customer experiences, helping foster a motivated and engaged workforce in the face of challenges.