Not suitable or safe for human consumption. Food becomes inedible through spoilage, contamination with pathogens or chemicals, or processing failures, and inspectors formally condemn such food so it is diverted to animal feed, industrial use, or disposal. The term also covers parts of food animals and plants that humans cannot or do not eat, such as bones, shells, and certain fibres, as well as non-food materials like cleaning chemicals that must never enter the food chain. Segregating edible from inedible materials, with clear labelling and trained staff, is a basic requirement of food safety management in every processing facility.