Which practice is NOT recommended for keeping food safe?

Using expired food ingredients is a practice that poses significant risks to food safety and is therefore not recommended. Ingredients that have passed their expiration dates can harbor harmful bacteria or toxins that could lead to foodborne illnesses. Ensuring that food items are within their designated shelf life is crucial for maintaining safety standards in food handling and preparation.

In contrast, controlling time and temperature is essential to inhibit the growth of pathogens; preventing cross-contamination helps to keep different types of food safe from each other's potential contaminants; and maintaining good hygiene practices is fundamental to minimizing the risk of contamination. Each of these practices plays a vital role in food safety management and is an integral part of proper food handling procedures.