What are common sanitation practices required during food preparation?

The focus on sanitation practices during food preparation is crucial for ensuring food safety and preventing foodborne illnesses. The option that emphasizes regularly sanitizing surfaces, using gloves, and washing hands frequently is correct because these practices help to eliminate harmful bacteria and viruses that can contaminate food.

Sanitizing surfaces removes any residual pathogens that might be present after cleaning, reducing the risk of cross-contamination. Using gloves is important for minimizing direct hand contact with food, especially when handling ready-to-eat items. Frequent handwashing is essential as it removes contaminants from the hands, which can easily transfer to food.

The other options do not align with proper sanitation practices. Cooking food at lower temperatures can lead to undercooked items that may harbor harmful bacteria. Using the same utensils for different food items can easily result in cross-contamination, especially if raw items are touching surfaces or utensils that will be used for cooked food. Preparing food in an unsanitized area poses a direct risk, as any contaminants in that environment can transfer to the food being prepared. Thus, option B encapsulates the key elements necessary for maintaining safe food handling and preparation practices.