Bacterial hazards are prevented by:

Controlling growth parameters of organisms is essential in preventing bacterial hazards because it directly addresses the conditions that lead to bacterial proliferation. Bacteria require specific environmental conditions to grow, including temperature, moisture, and acidity. By regulating these factors — such as keeping foods at safe temperatures, managing humidity levels, and ensuring proper pH — one can effectively minimize the risk of bacterial growth in food products.

For instance, maintaining cold storage for perishable items slows down bacterial growth, while cooking foods to appropriate temperatures can kill pathogens. Monitoring and controlling these growth parameters form a foundational aspect of HACCP principles designed to ensure food safety.

In contrast, while eliminating susceptible ingredients and extensive labeling can contribute to safety, they do not directly control the conditions that might allow bacteria to thrive. Similarly, having workers wear gloves is an important hygiene practice to prevent cross-contamination but does not impact the growth conditions of bacteria once the product is in storage or being prepared. Thus, controlling growth parameters is the most effective strategy among the options provided for preventing bacterial hazards.