Which method would be the least effective at controlling condensation in food preparation areas?

Increasing air temperature in food preparation areas may not effectively control condensation because it does not address the primary cause of condensation, which is relative humidity. When warm air meets cooler surfaces, especially in a food preparation environment where there may be exposed cold surfaces (like refrigeration units), condensation can occur if the humidity levels are high.

By increasing the air temperature, condensation might still happen if the humidity remains high, as warmer air can hold more moisture. Therefore, without reducing the humidity level or cooling the air to create a more favorable condition for moisture control, simply raising the temperature does not mitigate the risk of condensation effectively.

In contrast, reducing humidity or cooling the air can help maintain a balance that prevents moisture from settling on surfaces, making these alternatives much more effective for managing condensation in such settings.