Certified Dietary Manager (CDM) Practice Exam 2025 – All-in-One Guide to Exam Success!

A common sign of food spoilage is the presence of off-odors or discoloration. When food begins to spoil, it undergoes various chemical changes due to the growth of bacteria, mold, or yeast. These microbial actions often produce by-products that can lead to unpleasant odors, signaling that the food is no longer safe or suitable for consumption. Additionally, discoloration can indicate spoilage, as visual changes in color can be a result of chemical breakdown or the presence of spoilage organisms.

In contrast, attributes like bright colors and freshness typically indicate that food is still good to eat, while perfectly sealed packaging suggests that food may be protected from spoilage, at least for a certain period. The absence of expiration dates can make it challenging to determine freshness but does not inherently signify spoilage; some foods may still be safe even without a date. Thus, the clear signs of spoilage come from sensory indicators such as unusual odors and changes in color.