Army Food Safety and Protection Practice Test 2025 - Free Food Safety Practice Questions and Study Guide

The signs of spoiled food are primarily associated with off smells, discoloration, and unusual texture. When food spoils, the natural processes of decomposition lead to changes that can be detected through our senses.

Off smells occur due to the growth of bacteria and the breakdown of proteins, which can produce foul odors. Discoloration also indicates spoilage; for instance, fresh fruits and vegetables may turn brown or develop dark spots, while meats might appear dull or grey. Additionally, unusual texture can be observed; for example, vegetables may become mushy or slimy, and meats can become tacky or excessively soft. All of these changes signal that the food is no longer safe for consumption.

In contrast, bright colors and pleasant smells, fresh appearance, firm texture, cold temperature, and hard texture are generally characteristics of fresh foods and not indicators of spoilage. Foods that retain these qualities are usually safe to eat and suggest that they have been properly stored and handled.