Which condition would warrant rejecting delivered food?

Rejecting delivered food is essential to maintaining food safety and quality. When food products are too warm, spoiled, or damaged, this presents a significant risk to food safety. Temperature control is crucial for perishable items; if foods are not kept at safe temperatures during transport, they can enter the "danger zone" (between 4°C and 60°C) where harmful bacteria can grow rapidly. If a product is found to be spoiled or damaged, it may be unsafe for consumption, either because of potential pathogen growth or quality degradation.

In contrast, having an undamaged package, a label, or being refrigerated under appropriate conditions would not typically warrant rejecting food deliveries. These factors indicate proper handling and storage, rather than points of concern regarding food safety.