Ontario Food Handler Certification Practice Exam 2025 – Complete Study Guide

The presence of off or unusual odors is a clear indication that food may be spoiled. Spoilage commonly leads to the production of various compounds as bacteria and enzymes break down food, resulting in odors that are noticeably different from the fresh scent of the food. When food smells bad, it's often the body's natural response to associate that smell with potential harm, as spoiled food can harbor harmful bacteria and toxins that can lead to foodborne illnesses. This sensory cue is crucial in determining food safety, and recognizing these odors can help prevent the consumption of unsafe products.

While bright colors can sometimes indicate freshness, they can also be misleading, as some spoiled foods may retain their color. Solid textures are generally a sign of good quality but do not guarantee freshness, and strong flavors are subjective and can exist in both fresh and spoiled foods. Thus, relying on odor is a more reliable way to assess the safety and quality of food.