Which of the following is a method to prevent biological hazards in foods?

• A. Prevent Contamination
• B. Increase Contamination
• C. Skip Processing
• D. Ignore Growth Control

Answer: (A)

Preventing contamination is the main way to stop biological hazards from entering or spreading in foods. By keeping contaminants out, you reduce the chance that pathogens are present or can multiply, protecting the safety of the final product. This involves practices like strict personal hygiene, thorough cleaning and sanitizing of equipment, separating raw from ready-to-eat foods, using clean water, pest control, and maintaining proper temperatures to slow any microorganisms that might be present. The other options would either introduce hazards, skip steps that kill or reduce microbes, or ignore growth control, which would increase risk rather than prevent it.