Which of the following is considered a sanitation risk in food service?

Poorly stored food items are a significant sanitation risk in food service because improper storage can lead to foodborne illnesses. When food is not stored at the correct temperatures or in hygienic conditions, it can become a breeding ground for harmful bacteria and pathogens. This can result in contamination that could make customers ill if the contaminated food is served.

On the other hand, friendly customer service and regular staff breaks contribute positively to the dining experience and staff well-being but do not directly impact sanitation. Similarly, heightened cleanliness of restroom facilities is essential for overall hygiene in a food service setting; however, it does not directly relate to the safety and sanitation of the food being served. Proper food storage is crucial to ensuring that food remains safe for consumption and that the establishment adheres to health regulations.