Question: What is the best way to sanitize surfaces where food is being produced?

Answer passage (source: WHO):
page_title: Questions relating to food businesses
section_headers: What is the most appropriate sanitizer to use on surfaces in a food production environment?
section_content: In general, alcohol-based disinfectants (ethanol, propan-2-ol, propan-1-ol)
have been shown to significantly reduce infectivity of enveloped viruses like
SARS-CoV-2, in concentrations of 70-80% with one-minute exposure time.
Chlorine-based disinfectants (sodium hypochlorite) are effective for surface
decontamination, as are disinfectants with active ingredients based on
quaternary ammonium compounds (QUATS).

Reviewer feedback on this answer:
Gives information about which are the best disinfectants to use but does not give information on their actual usage.
This information does not answer the question. The question is asking about the best way to sanitize surfaces where food is produced and this information is about how alcohol-based and chlorine-based disinfectants reduce the infectivity of enveloped viruses.

Reviewer ratings:
Could be Improved
Bad

Answer passage (source: WHO):
page_title: Q&A: Considerations for the cleaning and disinfection of environmental surfaces in the context of COVID-19 in non-health care settings
section_headers: Which surface disinfectants are effective against COVID-19 in non-health care setting environments?
section_content: In non-health care settings, sodium hypochlorite (bleach / chlorine) may be
used at a recommended concentration of 0.1% or 1,000ppm (1 part of 5% strength
household bleach to 49 parts of water). Alcohol at 70-90% can also be used for
surface disinfection. Surfaces must be cleaned with water and soap or a
detergent first to remove dirt, followed by disinfection. Cleaning should
always start from the least soiled (cleanest) area to the most soiled
(dirtiest) area in order to not spread the dirty to areas that are less
soiled.  
All disinfectant solutions should be stored in opaque containers, in a well-
ventilated, covered area that is not exposed to direct sunlight and ideally
should be freshly prepared every day.  
In indoor spaces, routine application of disinfectants to surfaces via
spraying is not recommended for COVID-19. If disinfectants are to be applied,
these should be via a cloth or wipe which is soaked in the disinfectant.

Reviewer feedback on this answer:
Gives clear instructions as to what disinfectant solutions should be used and instructions on how to actually clean the surfaces.
This does not answer the question. This information contains instruction of how to prepare cleaning and disinfecting solution for non-healthcare settings and how to clean indoor surfaces and spaces. However, it does not provide any information on the best way to sanitize surfaces where food is being produced as asked in the question.

Reviewer ratings:
Excellent
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Answer passage (source: WHO):
page_title: Questions relating to consumers
section_headers: What is the best household disinfectant for surfaces?
section_content: Regular household cleaning and disinfection products will effectively
eliminate the virus from household surfaces. For cleaning and disinfecting
households with suspected or confirmed COVID19 illnesses - surface virucidal
disinfectants, such as 0.05% sodium hypochlorite (NaClO) and products based on
ethanol (at least 70%), should be used.

Reviewer feedback on this answer:
Gives information for household cleaning which may or may not be able to be applied towards a food producing surface.
This information does not answer the question. This answer does not provide any information of the best way to sanitize surfaces where food is being produced. Instead, it provides information on cleaning and disinfecting inside a house.

Reviewer ratings:
Could be Improved
Bad