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

Increasing air temperature is the least effective method for controlling condensation of moisture in food preparation areas because warmer air can hold more moisture compared to cooler air. When the air temperature is increased without proper humidity control, it can lead to an increase in the amount of humidity in the environment, which may exacerbate condensation issues instead of alleviating them.

In contrast, decreasing humidity would effectively control moisture levels, as drier air reduces the likelihood of condensation forming. Cooling the air can also lower its capacity to hold moisture, leading to condensation on surfaces; however, this must be carefully managed to prevent other temperature-related issues.