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

Increasing air temperature is the least effective method of controlling condensation of moisture in food preparation areas because higher temperatures can actually lead to increased humidity levels in the air, especially if there is moisture present from cooking or cleaning processes. Instead of mitigating condensation, raising the air temperature can create an environment capable of holding more moisture, which can then lead to more condensation on cooler surfaces.

In contrast, decreasing the humidity of the air effectively reduces the moisture content available for condensation, making it a proactive approach to maintaining a drier environment. Similarly, cooling the air can also help manage condensation by allowing it to condense onto cooler surfaces rather than remaining suspended in the air.