Question: How can employees maintain a safe distance from each other while preparing food?

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:
The answer is about food prep and it is very thorough.  However, it doesn't really address the question that is being answered.
This answer only addresses employees who are sick or have come into contact with COVID-19, not how employees can keep a safe distance, which is what the original question asks.

Reviewer ratings:
Could be Improved
Bad

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:
The answer talks about food safety, but it really doesn't talk about how food workers can keep their distance.
This answer does not address how employees can maintain a safe distance while preparing food.

Reviewer ratings:
Could be Improved
Bad

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:
The answer addresses food prep and does tell how workers can keep their distance from each other.
This answer addresses the question directly and concisely.

Reviewer ratings:
Excellent
Excellent