Question: What are the precautionary measures for food workers during COVID-19?

Answer passage (source: WHO):
page_title: Questions relating to food businesses
section_headers: When can an employee return to work following illness? Are temperature checks appropriate?
section_content: A return to work policy for staff who have been infected and recovered from
COVID-19 should be in place. WHO recommends that a confirmed patient could be
released from isolation once their symptoms resolve and they have two negative
PCR tests at least 24 hours apart. If testing is not possible, WHO
recommends that a confirmed patient can be released from isolation 14 days
after symptoms resolve.
Taking the temperature of food workers is not recommended. Fever is only one
of the symptoms of COVID-19 and absence of fever alone is not a reliable
indicator of wellness. As part of a food business ‘fitness to work’
guidelines, staff should report to management if they are sick with typical
COVID-19 symptoms, particularly fever.

Reviewer feedback on this answer:
Provides concise advice on when it's safe for food service workers to return to work.
The answer is about what workers should do if they've tested positive for the virus. It's more about what the worker should do for themselves.

Reviewer ratings:
Excellent
Bad

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:
Describes how food safety inspectors perform inspections. Makes no mention of what food service workers should do during the pandemic.
It's a thorough answer, and it's also relevant to the question. It has multiple pieces of advice.

Reviewer ratings:
Bad
Excellent

Answer passage (source: WHO):
page_title: Questions relating to food businesses
section_headers: What specific precautions do food workers need to take?
section_content: Physical distancing, good personal hygiene with frequent hand washing, and
application of general food hygiene measures are the most important
precautions food workers should adopt. Physical distancing is very important
to help slow the spread of coronavirus. This is achieved by minimising contact
between potentially infected individuals and healthy individuals. Frequent
hand washing with soap and water and use of hand sanitizers are also important
in reducing the risk of transmission. All food businesses should follow the
physical distancing and hand washing guidance of WHO.
The Codex Alimentarius Commission has adopted several practical guidelines on how to
apply and implement best practices to ensure food hygiene (Codex General
Principles of Food Hygiene,
CXC 1- 1969),
handle meats (Codex Code of Hygienic Practice for
Meat,
CXC 58 – 2005),
and control viruses in foods (Guidelines for the Application of General
Principles of Food Hygiene to the Control of Viruses in
Food
(CAC/GL 79-2012).
Enhanced food safety practices at this time, such as those recommended in the
Codex documents mentioned, will reduce the likelihood of contamination of
foods with any pathogen and help lowering the public health burden caused by
already established foodborne infections, reducing the stress on an already
overburdened public health system.

Reviewer feedback on this answer:
Has detailed recommendations for what food service workers should do during the pandemic, with links to additional information.
It's a relevant response. It provides links to see more advice on the issue.

Reviewer ratings:
Excellent
Excellent