An acute illness is defined as a small, persistent condition like halitosis.

An acute illness is characterized by a sudden onset and a short duration, often with severe symptoms but typically resolving fairly quickly. Common examples of acute illnesses include the flu, a cold, or foodborne illnesses, which can impair health suddenly and require urgent attention.

In contrast, halitosis, which is chronic bad breath, is a persistent condition rather than an acute one. It does not have the characteristics of an acute illness, such as a quick onset or a brief duration. Therefore, the statement that an acute illness is defined as a small, persistent condition like halitosis is false, aligning with the choice selected. Understanding these definitions is crucial for food managers to recognize when to take action regarding health issues in food safety contexts.