Which practice best demonstrates proper cleaning as part of the 'core four' during food preparation?

• A. Wiping surfaces with a dry paper towel and relying on the heat from cooking to sterilize any contaminated utensils without washing them first.
• B. Washing hands with soap and warm water for at least 20 seconds before starting food prep, after handling raw meat, and after touching garbage; washing surfaces and utensils with warm soapy water between tasks.
• C. Rubbing hands on a towel briefly and using cold water to rinse cutting boards only at the end of the day so that visible dirt is removed once but not repeatedly during meal prep.
• D. Only washing hands after the meal because all pathogens are destroyed during cooking and there is no benefit to washing in the middle of food preparation.

Answer: (B)