Which of the following is a reason food may be rejected upon delivery?

Food may be rejected upon delivery when it shows signs of spoilage. This is critical because spoiled food can lead to foodborne illnesses and compromise food safety. Signs of spoilage can include off odors, discoloration, mold growth, or a slimy texture. Ensuring that food is fresh and safe for consumption is a primary concern in food safety standards, which dictate that any food exhibiting these characteristics should not be accepted.

On the other hand, appropriate labeling, timely delivery, and proper storage temperatures are all indicators of good practices in food handling and safety. Food that is labeled correctly helps ensure proper identification and traceability, timely delivery is part of maintaining food quality, and correct temperatures are essential for preventing spoilage during transport. None of these factors would lead to rejecting food; instead, they contribute to its overall quality and safety.