Question: What is the best sanitizer to use on surfaces that are used in food production

Answer passage (source: WHO):
page_title: Questions relating to food safety authorities
section_headers: What are the lab protocols for identifying the virus in food? On surfaces?
section_content: As food has not been implicated in the transmission of COVID-19, testing of
food or food surfaces for this virus is not recommended. Frequent cleaning of
food contact surfaces with virucidal disinfectants such as 0.05% sodium
hypochlorite (NaClO) or products based on ethanol (at least 70%) should be
carried out. 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:
Addresses the question and is related to food production. Uses terms people in the field would recognize.
This is a direct answer to the question. This answer provides information on disinfectants that are best for frequent cleaning of food contact surfaces.

Reviewer ratings:
Excellent
Excellent

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:
The question is specifically about food production but the answer doesn't address this aspect.
This does not answer the question. This answer provides information on alcohol-based and chlorine-based disinfectants for surface decontamination in general and not specifically for surfaces used in food production as asked in the question.

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:
The answer is good but need more specific related to food production.
This answer provides information on the recommended disinfecting solutions used to clean and disinfect spaces and surfaces in non-healthcare settings in general and not specifically for surfaces used in food production.

Reviewer ratings:
Could be Improved
Bad