Each of the following factors makes food preparation potentially hazardous, except:

The selection of cleaning the food preparation area too often as a non-hazardous factor highlights the importance of maintaining a clean and sanitary environment in food preparation settings. Regular cleaning is essential to reduce the risk of cross-contamination and the buildup of harmful pathogens.

In fact, maintaining cleanliness in food prep areas contributes to food safety, as it eliminates residues and microbes that can contaminate food. Thus, the act of cleaning does not make food hazardous; rather, it is a proactive measure that safeguards food from potential contamination.

In contrast, the other factors—moving food from storage to work stations, employees touching the food, and using improperly cleaned and sanitized equipment—can lead to increased risks of food contamination. Each of these activities involves physical interactions or conditions that can introduce pathogens or toxins to food, hence making them potentially hazardous. By recognizing that frequent cleaning is beneficial, it aligns with best practices in food safety management.