Which of the following is not a method to prevent physical hazards?

Refrigerating potentially hazardous foods is essential for controlling biological hazards such as bacteria, rather than preventing physical hazards. Physical hazards refer to any foreign objects that can accidentally get into food and cause harm, such as hair, jewelry, or nails.

Effective hair restraint, minimizing jewelry, and keeping nails trimmed and clean are all practices aimed specifically at reducing the risk of these physical contaminants. Each of these methods directly addresses the potential for physical objects to enter food during preparation or service.

In contrast, while refrigeration is a crucial practice for food safety to prevent spoilage and the growth of pathogens, it does not directly relate to physical hazards. Thus, it stands out as an option that is not focused on preventing physical contamination in food service environments.