Question: What will food inspectors be expected to do when reopening a restaurant when the COVID-19 pandemic ends?

Answer passage (source: WHO):
page_title: Questions relating to food safety authorities
section_headers: What do food inspectors need to consider when reopening a food business when the pandemic is over?
section_content: Food inspectors do not need to intervene when restaurants reopen after having
closed upon the advice of national governments.

Reviewer feedback on this answer:
This kind of talks about food inspectors, but I'm not sure if the question is asked.  It's pretty vague and general.
This makes sense. Food safety and general pandemic controls probably are different agencies all together, Cities and counties deal with agencies on food license/safety. Might be good to mention whether they should wear masks/gloves etc. though.

Reviewer ratings:
Acceptable
Could be Improved

Answer passage (source: WHO):
page_title: Questions relating to food safety authorities
section_headers: Do food inspectors need to wear any protective equipment?
section_content: In the course of conducting a food inspection, food inspectors routinely wear
protective equipment. There is no need for additional protective equipment to
be used. The primary focus of the additional hygiene and sanitation measures
implemented by food businesses should be on keeping the COVID-19 out of their
businesses. COVID-19 virus will only enter business premises when an infected
person enters, or contaminated fomites are brought into the premises. Food
safety authorities should consider reducing the frequency of food inspections
during this pandemic. If food inspectors continue to carry out food
inspections, they will need to demonstrate that they are free from infection,
they will need to practice physical distancing while in the food premises,
changing clothes/shoes between inspections, washing hands before and after
entering the food premises and good coughing/sneezing etiquette.

Reviewer feedback on this answer:
I like the fact they mention that inspections regarding food only should probably be eased a bit. Businesses are feeling a lot of pinch and new things. Probably having another government agency focusing on them isn't a really good idea. Details about protective equipment/mentions are good.
It has more general info about food inspections, but there is information that sort of answers the question that is asked.

Reviewer ratings:
Excellent
Acceptable

Answer passage (source: WHO):
page_title: Questions relating to food businesses
section_headers: What is the protocol when an employee working in a food business becomes ill with COVID-19?
section_content: Staff who are feeling unwell should not report to work and should seek medical
advice. However, in the event that a food worker becomes unwell in the
workplace with typical symptoms of COVID-19, they should be removed to an area
away from other people. If possible, find a room or area where they can be
isolated behind a closed door, such as a staff office. If it is possible to
open a window, do so for ventilation. Arrangements should be made for the
unwell employee to be removed quickly from the food premise.
The employee who is unwell should follow national guidelines for reporting
cases/suspect cases of COVID-19. Whilst they wait for medical advice or to be
sent home, they should avoid any contact with other employees. They should
avoid touching people, surfaces and objects and be advised to cover their
mouth and nose with a disposable tissue when they cough or sneeze and put the
tissue in a bag or pocket and then dispose of the tissue in a bin. If they do
not have any tissues available, they should cough and sneeze into the crook of
their elbow. If they need to go to the bathroom whilst waiting for medical
assistance, they should use a separate bathroom, if available.
All surfaces that the infected employee has come into contact with must be
cleaned. Alcohol based sanitizers/surface disinfectants should be used for
cleaning purposes. In general, alcohol-based disinfectants (ethanol,
propan-2-ol, propan-1-ol) have been shown to significantly reduce infectivity
of enveloped viruses like COVID-19 virus, in concentrations of 70-80%. Common
disinfectants with active ingredients based on quaternary ammonium compounds
(QUATS) and chlorine would also have virucidal properties. All staff should
wash their hands thoroughly for 20 seconds with soap and water after any
contact with someone who is unwell with symptoms consistent with coronavirus
infection.
If an employee is confirmed as a case of COVID-19 it will be necessary to
notify all close contacts of the infected employee so they too can take
measures to minimise further risk of spread. WHO definitions of a contact of a
COVID-19 case can be found here. Examples of
contacts in the food businesses could include any employee who was in face-to-
face or physical (i.e., touching) contact; any employee who was within 1 meter
with the confirmed case; anyone who has cleaned up any bodily fluids without
adequate PPE (e.g. gloves, overalls, protective clothing); employees in the
same working team or workgroup as the confirmed case, and any employee living
in the same household as a confirmed case.
WHO recommends that contacts be quarantined for 14 days from the last
point of exposure to the confirmed case.22 At a minimum, staff who have had
close contact with the infected employee should be asked to stay at home for
14 days from the last time they had contact with the confirmed case and
practice physical distancing. If they become unwell at any time within their
14-day isolation period and they test positive for COVID-19, they will become
a confirmed case, and should be managed as such.
Staff who have not had close contact with the original confirmed case should
continue taking the usual precautions and attend work as usual. Organising
employees into small teams or workgroups will help to minimise disruption to
work processes in the event of an employee reporting sick with symptoms of
COVID-19. Closure of the workplace is not recommended.
More detailed information can be found in COVID-19 and food safety: guidance
for food
businesses.
For more information on contacts of COVID-19 confirmed cases, see WHO
guidance on surveillance and case definitions.

Reviewer feedback on this answer:
This answer is WAY TOO much. It goes over employee care, etc. It gives such detail on so many topics and aspects that the initial question is totally forgotten. This should be discarded, it's beyond improvement, links aren't working properly either. Please dump this one.
This really isn't about food inspectors at all.  I don't think someone asking something about food inspections would be satisfied with this answer.

Reviewer ratings:
Bad
Bad