Question: What special things do food producers need to do to maintain safety?

Answer passage (source: WHO):
page_title: Questions relating to food businesses
section_headers: How should food premises be cleaned/disinfected during this pandemic?
section_content: The general guidelines outlined in the General Principles of Food
Hygiene
for food processing and manufacture premises should be followed. If a
suspected or confirmed case of COVID-19 is identified in a food premises then
there is a requirement to completely clean the area with a neutral detergent,
followed by decontamination of surfaces using a disinfectant effective against
viruses. All surfaces that the infected employee has come into contact with
must be cleaned, including all surfaces and objects which are visibly
contaminated with body fluids/respiratory secretions, and all potentially
contaminated high-contact areas such as toilets, door handles, telephones.
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 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).
All staff should wash their hands thoroughly for 20 seconds after any contact
with someone who is unwell with symptoms consistent with coronavirus
infection. Staff engaged in environmental cleaning should wear PPE when
performing cleaning activities, such as overalls or uniform, single-use
plastic aprons, gloves and a face mask. Protective clothing (e.g. uniforms,
overalls, etc.) should be frequently washed at 60°C or above.

Reviewer feedback on this answer:
Gives detailed guidance on food handling during coronavirus and links to additional information.
There is a good amount of information pertaining to food producing in the passage and link here.

Reviewer ratings:
Excellent
Excellent

Answer passage (source: WHO):
page_title: Questions relating to food businesses
section_headers: How can food businesses remain safe from virus contamination?
section_content: The main priority is to keep the virus out of the food environment. Several
key measures are required including upgrading of cleaning and sanitation
measures, disinfecting surfaces and high-touch points, educating staff on the
virus and how to protect themselves and others, reinforcing protocols such as
physical distancing, hand washing, and improved security with people staying
in their vehicles/sanitizing hands when handing out documents and other
material. ****

Reviewer feedback on this answer:
Gives clear guidance on how to avoid contamination of food with coronavirus.
This answer addresses the issue of food safety.  I think there could be more information offered, but it's decent.

Reviewer ratings:
Excellent
Acceptable

Answer passage (source: WHO):
page_title: Questions relating to food businesses
section_headers: How should employees maintain safe distance from one another during food production and processing?
section_content: WHO guidelines are to maintain at least 1 metre (3 feet) between fellow
workers. Where the food production environment makes it difficult to do so,
employers need to consider what measures to put in place to protect employees.
Examples of practical measures to adhere to physical distancing guidance in
the food processing environment are to:

stagger workstations on either side of processing lines so that food workers are not facing one another,
provide personal protection equipment (PPE) such as face masks, hair nets, disposable gloves, clean overalls and slip reduction work shoes for staff. The use of PPE would be routine in high risk areas of food premises that produce ready-to-eat and cooked foods. When staff are dressed in PPE it is possible to reduce distance between workers,
space out workstations, which may require reduction in the speed of production lines,
limit the number of staff in a food preparation area at any one time,
organise staff into working groups or teams to facilitate reduced interaction between groups, including during change of work shifts.


Reviewer feedback on this answer:
Gives specific advice for food service workers and employers. Fully answers question.
I think the information provided is good for workers.  The information is specific to food production and that industry.

Reviewer ratings:
Excellent
Excellent