What essential items should be supplied during food preparation to prevent contamination?

The essential items required during food preparation to prevent contamination include hand-washing devices, warm water, soap, and paper towels. Hand-washing devices provide a means for food handlers to clean their hands effectively, which is crucial in reducing the risk of transferring pathogens to food. Warm water is important because it is more effective at dissolving grease and removing dirt compared to cold water, enhancing the cleaning process. Soap is necessary to break down and remove contaminants from the skin. Lastly, having paper towels readily available ensures that hands can be dried properly after washing, which is an important step in preventing recontamination of cleaned hands.

Providing just warm water and soap, or only paper towels and soap, fails to address the complete process of effective hand sanitation. Similarly, relying on cold water and towels would not provide the same level of cleanliness as warm water, compromising food safety. Thus, having all four items combined in option B ensures a comprehensive approach to preventing contamination.