How should spoiled foods or ingredients be marked if they are not for sale?

When handling spoiled foods or ingredients that are not for sale, it is imperative to clearly communicate their status to ensure safety and minimize any risk of contamination or misuse. Marking them as "Do Not Use" serves to prevent employees from accidentally using these items in food preparation, which could lead to food safety violations and potentially harm customers. This labeling provides a clear directive that these spoiled items are not acceptable for any use and helps maintain a safe and hygienic environment in the kitchen.

The other options, while they may indicate issues with the food, do not convey the same level of precaution. "Expired" might imply that the food is only past its date but could still be utilized in certain contexts, which is misleading. "For Disposal" could suggest that the items are just waiting to be thrown away and might be considered usable until then. "Not Safe" is vague and does not specifically instruct employees on the action to take regarding these ingredients. Overall, "Do Not Use" conveys a clear and immediate action to prevent any potential problems.