Question: What are the recommended guidelines that grocery and retail workers should be following to slow the spread of COVID19

Answer passage (source: CDC):
page_title: What Grocery and Food Retail Workers Need to Know about COVID-19
section_headers: As a grocery or food retail worker, how can I protect myself and slow the spread?
section_content: As a grocery or food retail worker, potential sources of exposures include
close contact for prolonged periods of time with a customer with COVID-19 and
touching your nose, mouth, or eyes after handling items, cash, or merchandise
that customers with COVID-19 have touched.

Notify your supervisor and stay home if having symptoms (fever, cough, or shortness of breath).
Follow CDC-recommended steps if you are sick. You should not return to work until the criteria to discontinue home isolation are met, in consultation with healthcare providers and state and local health departments.
Follow CDC recommended precautions and notify your supervisor if you are well but have a sick family member at home with COVID-19.
Limit close contact with others and maintain a distance of at least 6 feet, when possible. 
Remind customers to maintain 6 feet distance from workers and other customers with verbal announcements on the loudspeaker and written signage.


CDC recommends wearing cloth face coverings in public settings where other social distancing measures are difficult to maintain, especially in areas of significant community-based transmission. Cloth face coverings may prevent people who don’t know they have the virus from transmitting it to others. These face coverings are not surgical masks or respirators and are not appropriate substitutes for them in workplaces where masks or respirators are recommended or required.
Encourage customers to use touchless payment options, when available. Minimize handling cash, credit cards, reward cards, and mobile devices, where possible.
When exchanging paper and coin money: 
Do not touch your face afterward.
Ask customers to place cash on the counter rather than directly into your hand.
Place money directly on the counter when providing change back to customers.
Wipe counter between each customer at checkout.


Clean and disinfect frequently touched surfaces such as workstations, cash registers, payment terminals, door handles, tables, and countertops on a routine basis. Follow the directions on the cleaning product’s label and clean hands afterwards.
Practice proper hand hygiene. This is an important infection control measure. With appropriate hand hygiene, gloves are not necessary for workers who are not involved in food preparation. Wash your hands regularly with soap and water for at least 20 seconds. An alcohol-based hand sanitizer containing at least 60% alcohol can be used, but not as a substitute for cleaning hands with soap and water.
Key times to clean hands include: 
Before, during, and after preparing food
Before eating food
After using the toilet
After blowing your nose, coughing, or sneezing
After putting on, touching, or removing cloth face coverings


Additional workplace-specific times to clean hands include: 
Before and after work shifts and periodically throughout shift
Before and after work breaks
After touching money or objects that have been handled by customers, such as reusable grocery bags
Before putting on and taking off disposable gloves when performing food prep


Avoid contact with body fluids.
Do not touch your eyes, nose, or mouth.
Use tissues when you cough, sneeze, or touch your face. Throw used tissues in the trash.


Reviewer feedback on this answer:
Gives guidelines to help grocery and retail workers to protect themselves.
Great answer that covers a lot of things one can do specifically at a grocery store which is what the question was asking about. This answer is about as good as it gets

Reviewer ratings:
Excellent
Excellent

Answer passage (source: CDC):
page_title: What Food and Grocery Pick-up and Delivery Drivers Need to Know about COVID-19
section_headers: As a food and grocery pick-up and delivery driver (like Uber Eats, Grubhub,
DoorDash, Postmates, Instacart), how can I protect myself and others?
section_content: Potential sources of exposure include having close contact with individuals
with COVID-19 when picking up or delivering food or groceries, or by touching
surfaces touched or handled by a person with COVID-19.
Stay home if you are sick

If you develop a fever or symptoms, such as cough or difficulty breathing, call your healthcare provider for medical advice before visiting their office.
You should not return to work until the criteria to discontinue home isolation are met, after talking with your doctor.

Wear a cloth face covering

CDC recommends wearing cloth face coverings in public settings where other social distancing measures are difficult to maintain, especially in areas where a lot of people are infected.
Cloth face coverings may prevent people who don’t know they have the virus from transmitting it to others.
These face coverings are not surgical masks or respirators and are not appropriate substitutes for them in workplaces where masks or respirators are recommended or required.

Limit contact

Avoid close contact with individuals as much as possible when picking up food, groceries, or other items at restaurants or grocery stores. This helps protect both you and the workers at the restaurants or grocery stores bringing the items to you.
Practice contactless deliveries to the greatest extent possible. Contactless deliveries allow you to leave a delivery at a doorstep, move back to a distance greater than 6 feet away while verifying receipt of the delivery with the person getting the delivery, and try to do all interactions electronically (e.g., in an app or over a phone). This eliminates the need for close contact between you and the person getting the delivery.
Limit your contact with frequently touched surfaces during pickups and deliveries, such as countertops, elevator buttons, doorbells, door handles, radio buttons, etc.
Avoid sharing scanners, pens, or other tools with customers.
Use a foot, shoulder, elbow, hip, or forearm instead of hands when opening doors at pick-up and delivery sites, if possible.

Practice Everyday Preventive Actions

Avoid touching your eyes, nose, or mouth.
Proper hand hygiene is an important infection control measure. Keep in mind where you can access and use facilities with soap and water during your shift. Wash your hands regularly with soap and water for at least 20 seconds or use an alcohol-based hand sanitizer containing at least 60% alcohol.
Key times to clean hands include: 
Before, during, and after preparing food
Before eating food
After using the toilet
After blowing your nose, coughing, or sneezing


Additional times to clean hands on the job include: 
Before and after work shifts
Before and after work breaks
Before and after making a delivery
After putting on, touching, or removing cloth face coverings
After touching frequently touched surfaces such as doorbells or door handles
Before wearing and after removing cold-weather gloves
Before and after pumping gas


Carry tissues in your vehicle and use them when you cough, sneeze or touch your face. Throw used tissues in the trash.

Clean and Disinfect

Get and carry cleaning and disinfectant spray or disposable wipes and a trash bag with you in your vehicle.
Clean and disinfect commonly touched surfaces at the beginning and end of each shift, particularly if the vehicle is also used by other drivers, following the directions on the cleaning product’s label. Clean surfaces that are visibly dirty with detergent or soap and water prior to disinfection. Frequently touched surfaces include the steering wheel, gearshift, signaling levers, door handles, and seatbelt buckles.
Wipe down items such as pens and electronic signature pads/mobile devices if shared with a delivery recipient after each use.
Appropriate disinfectants to use for hard non-porous surfaces include: 
EPA’s Registered Antimicrobial Products for Use Against Novel Coronavirus SARS-CoV-2external icon
Diluted household bleach solutions prepared according to the manufacturer’s label for disinfection, if appropriate for the surface
Alcohol solutions with at least 70% alcohol




Reviewer feedback on this answer:
This answer gives guidelines for the customer to protect himself when picking up food or groceries.
This is a generic response about what to do in general in the COVID times. The question was asking about grocery stores which this response makes no reference to

Reviewer ratings:
Could be Improved
Bad

Answer passage (source: CDC):
page_title: General Business Frequently Asked Questions
section_headers: Reducing the Spread of COVID-19 in Workplaces
Should we be screening employees for COVID-19 symptoms (such as temperature checks)? What is the best way to do that?
section_content: Screening employees is an optional strategy that employers may use. There are
several methods that employers can use to protect the employee conducting the
temperature screening. The most protective methods incorporate social
distancing (maintaining a distance of 6 feet from others), or physical
barriers to eliminate or minimize the screener’s exposures due to close
contact with a person who has symptoms during screening. Examples to consider
that incorporate these types of controls for temperature screening include:

Reliance on Social Distancing : Ask employees to take their own temperature either before coming to the workplace or upon arrival at the workplace. Upon their arrival, stand at least 6 feet away from the employee and: 
Ask the employee to confirm that their temperature is less than 100.4o F (38.0o C), and confirm that they are not experiencing coughing or shortness of breath.
Make a visual inspection of the employee for signs of illness, which could include flushed cheeks or fatigue.
Screening staff do not need to wear personal protective equipment (PPE) if they can maintain a distance of 6 feet.


Reliance on Barrier/Partition Controls : During screening, the screener stands behind a physical barrier, such as a glass or plastic window or partition, that can protect the screener’s face and mucous membranes from respiratory droplets that may be produced when the employee sneezes, coughs, or talks. Upon arrival, the screener should wash hands with soap and water for at least 20 seconds or, if soap and water are not available, use hand sanitizer with at least 60% alcohol. Then: 
Make a visual inspection of the employee for signs of illness, which could include flushed cheeks or fatigue.
Conduct temperature and symptom screening using this protocol: 
Put on disposable gloves.
Check the employee’s temperature, reaching around the partition or through the window. Make sure the screener’s face stays behind the barrier at all times during the screening.
If performing a temperature check on multiple individuals, make sure that you use a clean pair of gloves for each employee and that the thermometer has been thoroughly cleaned in between each check. If disposable or non-contact thermometers are used and you did not have physical contact with an individual, you do not need to change gloves before the next check. If non-contact thermometers are used, clean and disinfect them according to manufacturer’s instructions and facility policies.
Remove and discard PPE (gloves), and wash hands with soap and water for at least 20 seconds. If soap and water are not available, use hand sanitizer with at least 60% alcohol.



If social distance or barrier controls cannot be implemented during screening,
PPE can be used when the screener is within 6 feet of an employee during
screening. However, reliance on PPE alone is a less effective control and more
difficult to implement given PPE shortages and training requirements.

Reliance on Personal Protective Equipment (PPE) : Upon arrival, the screener should wash their hands with soap and water for at least 20 seconds or use hand sanitizer with at least 60% alcohol, put on a facemask, eye protection (goggles or disposable face shield that fully covers the front and sides of the face), and a single pair of disposable gloves. A gown could be considered if extensive contact with an employee is anticipated. Then: 
Make a visual inspection of the employee for signs of illness, which could include flushed cheeks or fatigue, and confirm that the employee is not experiencing coughing or shortness of breath.
Take the employee’s temperature. 
If performing a temperature check on multiple individuals, make sure that you use a clean pair of gloves for each employee and that the thermometer has been thoroughly cleaned in between each check. If disposable or non-contact thermometers are used and you did not have physical contact with an individual, you do not need to change gloves before the next check. If non-contact thermometers are used, you should clean and disinfect them according to manufacturer’s instructions and facility policies.
After each screening, remove and discard PPE and wash hands with soap and water for at least 20 seconds or use hand sanitizer with at least 60% alcohol.




Reviewer feedback on this answer:
This answer states how to screen employees. There are many more guidelines that could be added.
This isn't a great answer. It talks about screening employees and wearing PPE which is relevant but not what the person is asking. It should be more targeted toward grocery stores

Reviewer ratings:
Could be Improved
Could be Improved