Which of the following is not a recommended way to control waste?

Utilizing food items that are past their hold time does not align with safe food handling practices and can lead to food safety risks. This stands in stark contrast to recommended waste control strategies, which prioritize maintaining food quality and safety. Proper disposal of unused food, implementing portion control measures, and training staff on waste reduction techniques are all effective practices to minimize waste while ensuring that food served to customers is safe and of high quality. By discarding items that have exceeded their hold time, a restaurant can prevent potential health hazards and maintain its reputation, emphasizing the importance of food safety in overall waste management strategies.