Question

what would be the very first step in preventing pests? having employees wash their hands regularly setting traps in the dry food storage area storing dry foods above cleaning supplies limit access to food by keeping a clean facility

Explanation:

Keeping a clean facility limits food - related attractants for pests, which is a fundamental preventive measure. Employee hand - washing is more related to hygiene for human health, setting traps is a reactive measure, and storing dry foods above cleaning supplies is more about organization than primary pest prevention.

Answer:

Limit access to food by keeping a clean facility