The correct answer is: both a and b.
Normal spoilage is the loss of quality or value of a product that occurs over time due to natural causes, such as exposure to air, light, or moisture. Abnormal spoilage is the loss of quality or value of a product that occurs due to unexpected or preventable causes, such as contamination or damage.
Normal spoilage is a common occurrence in the food and beverage industry, and it is often unavoidable. However, there are steps that can be taken to minimize the amount of normal spoilage that occurs, such as storing products in a cool, dry place and using proper packaging.
Abnormal spoilage is less common than normal spoilage, but it can be more costly. When abnormal spoilage occurs, it is important to identify the cause so that it can be prevented from happening again.
Here are some additional details about each type of spoilage:
- Normal spoilage is the loss of quality or value of a product that occurs over time due to natural causes, such as exposure to air, light, or moisture. Examples of normal spoilage include the browning of apples, the wilting of lettuce, and the fermentation of wine.
- Abnormal spoilage is the loss of quality or value of a product that occurs due to unexpected or preventable causes, such as contamination or damage. Examples of abnormal spoilage include the contamination of food with bacteria, the damage of food by insects, and the spoilage of food due to improper storage.
I hope this information is helpful. Please let me know if you have any other questions.