Which of the following is NOT a factor in controlling food safety?

In controlling food safety, temperature, acidity, and moisture are crucial factors that influence the growth of pathogens and the preservation of food. Temperature is vital because it affects how quickly bacteria can multiply in food; keeping food at safe temperatures prevents spoilage and foodborne illnesses. Acidity also plays a role, as certain levels can inhibit the growth of harmful microorganisms. Moisture content in food is another significant factor because high moisture levels can encourage the proliferation of bacteria, yeast, and molds.

Color, however, while it can be an indicator of freshness or spoilage, does not directly impact food safety. It does not have a bearing on the growth or survival of pathogens within food. Therefore, while it's essential to monitor all food characteristics for quality assurance, color does not serve as a determinant in controlling food safety.