Give examples of poor hygiene practices which accelerate food spoilage.

• A. Proper temperature control
• B. Good handling
• C. Poor temperature control, inadequate/unsuitable packaging and bad handling
• D. Inadequate packaging and bad handling

Answer: (C)

The main idea is that spoilage happens fastest when hygiene practices are poor in several areas that protect food. When temperature control is not kept properly, microbes can multiply quickly and enzymes can cause faster deterioration. Inadequate or unsuitable packaging leaves food exposed to air, moisture, pests, and contaminants, which accelerate spoilage. Bad handling introduces cross-contamination and physical damage, creating more pathways for spoilage to occur. The option that combines poor temperature control, inadequate packaging, and bad handling addresses all the key ways spoilage can be sped up, making it the best choice. The other options describe safe or partial practices and don’t capture the full set of factors that drive rapid spoilage.