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When a food handler suspects that food is spoiled, the appropriate action is to discard it and report the situation to a supervisor. This response is based on food safety protocols that prioritize health and safety.

Discarding the food prevents any risk of foodborne illness that could occur if spoiled food is consumed. Spoiled food can harbor harmful bacteria or toxins that are not always detectable by smell, sight, or taste, making it unsafe to consume or serve. Reporting to a supervisor ensures that the incident is addressed in compliance with food safety standards and helps maintain accountability within the establishment.

Other options like testing the food by smell or attempting to cook it at a high temperature could lead to serious health risks. Cooking may not eliminate toxins that have developed in spoiled food, and smelling the food does not guarantee safety. Repackaging the food does not resolve the underlying issue of spoilage and could put others at risk if the food is still harmful. Therefore, discarding the food and informing a supervisor is the responsible choice.