Which practice aims to reduce the likelihood of food contamination?

Hazard Analysis is aimed at identifying potential hazards that could contaminate food during various stages of processing, preparation, and service. This proactive approach involves assessing biological, chemical, and physical risks associated with food handling and taking steps to mitigate these risks. By thoroughly analyzing potential hazards, establishments can implement control measures that directly reduce the likelihood of food contamination.

This process is integral to food safety management systems like Hazard Analysis and Critical Control Points (HACCP), which focus on preventive controls rather than solely reactive measures. Identifying critical points where contamination could occur enables organizations to take appropriate actions, ensuring that the food remains safe for consumption.

While the other options, such as food labeling, packaging design, and consumer education, contribute to food safety in different ways, they do not specifically target the identification and assessment of risks that lead to contamination in the same direct manner as Hazard Analysis does.