Question: What steps should the employers of airline catering kitchen workers take to help prevent the spread of COVID-19?

Answer passage (source: CDC):
page_title: What Airline Catering Kitchen Workers Need to Know about COVID-19
section_headers: As an airline catering kitchen worker, how can I protect myself?
section_content: As an airline catering kitchen worker, you could be exposed to COVID-19 in
situations such as having close contact with someone with COVID-19 or touching
your mouth, nose, or eyes after handling frequently touched items used by
someone with COVID-19 such as catering or food service carts or solid waste.

Limit close contact with others by maintaining a distance of at least 6 feet, when possible.
Follow your employer’s normal guidance for handling solid waste from both domestic and international flights.
Practice routine cleaning and disinfection of frequently touched surfaces, such as desks, door handles and knobs, phones, keyboards, countertops, and cart and carrier handles. Follow the directions on the cleaning product’s label.
Wear your normally required personal protective equipment (PPE) to perform job tasks.
Use gloves when handling non-disposable food service items such as cups, utensils and serving trays prior to washing as usual.
Proper hand hygiene is an important infection control measure. 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 in general 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
After handling frequently touched items, such as food service carts
After handling food waste and non-disposable food service items
After touching dirty surfaces like floors, walls and soiled carriers and equipment


Avoid touching your eyes, nose, or mouth.


Reviewer feedback on this answer:
The answer provides a lot of good information for airline kitchen workers, but there is no information for their employers.
Thorough and exhaustive list of what employers of airline catering workers do to prevent the spread of COVID-19.

Reviewer ratings:
Could be Improved
Excellent

Answer passage (source: CDC):
page_title: What Airline Catering Kitchen Workers Need to Know about COVID-19
section_headers: What steps should my employer take?
section_content: Employers of airline catering kitchen workers should have a COVID-19 health
and safety plan to protect employees. This plan should be shared with you and
your coworkers. Your employer should:

Take steps to help prevent the spread of COVID-19 if an employee is sick. Actively encourage sick employees to stay home. Sick employees 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.
Provide information on whom to contact if employees become sick.
Implement flexible sick leave and supportive policies and practices. Consider drafting non-punitive emergency sick leave policies if sick leave is not offered to some or all employees.
Designate a person who is responsible for responding to COVID-19 concerns. Employees should know who this person is and how to contact them.
Provide employees with accurate information about COVID-19, its symptoms, how it spreads, and risk of exposure.
Provide training on proper hand washing practices and other routine infection control precautions. This will help prevent the spread of many diseases, including COVID-19.
Provide employees with appropriate personal protective equipment (PPE) when necessary and providing training on using the PPE.
Provide employees with access to soap, clean running water, and drying materials, or alcohol-based hand sanitizers containing at least 60% alcohol at their worksite.
Provide disposable disinfecting wipes so that commonly touched surfaces such as desks, door handles and knobs, phones, keyboards, countertops, and cart and carrier handles can be wiped down by employees. Use products to disinfect that meet EPA’s criteria for use against SARS-CoV-2external icon. Follow instructions on the label to ensure safe and effective use of the product. For food contact surfaces, follow cleaning and sanitizing practices according to the FDA 2017 Food Code.
Provide tissues and no-touch disposal containers for employees.
Frequently clean employee break rooms, employee lockers, rest areas, and other common areas.
Place posters that encourage staying home when sick, covering coughs and sneezes, and washing hands often at the entrance to the workplace and in other workplace areas where employees are likely to see them.
Follow food safety regulations related to COVID-19.
Follow all applicable federal worker safety and health regulations and public health agency guidelines.


Reviewer feedback on this answer:
Specifically outlines what employers of airline catering workers should do to prevent the spread.
The answer is specific and and thorough.  It is for airline workers employers and it gives a lot of information.

Reviewer ratings:
Excellent
Excellent

Answer passage (source: CDC):
page_title: What Airport Retail or Food Service Workers Need to Know about COVID-19
section_headers: What steps should my employer take?
section_content: Your employer should have a COVID-19 health and safety plan to protect
employees. This plan should be shared with you and your coworkers. Your
employer should:

Take steps to help prevent the spread of COVID-19 if an employee is sick. Actively encourage sick employees to stay home. Sick employees 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.
Provide information on who to contact if employees become sick.
Implement flexible sick leave and supportive policies and practices. Consider drafting non-punitive emergency sick leave policies if sick leave is not offered to some or all employees.
Institute measures to physically separate and increase distance between employees and customers such as: 
Place signage throughout the store to remind employees and customers to maintain a distance of 6 feet from others.
Move the electronic payment terminal further from the cash register.
Place visual cues, such as floor decals, colored tape, or signs to indicate to customers where they should stand during check out.
Place a barrier (e.g., sneeze guard) between employees and customers.


Designate someone to be responsible for responding to COVID-19 concerns. Employees should know who this person is and how to contact them.
Provide employees with accurate information about COVID-19, how it spreads, and risk of exposure.
Provide training on proper hand washing practices and other routine infection control precautions. This will help prevent the spread of many diseases, including COVID-19.
Provide employees with access to soap, clean running water, and drying materials, or alcohol-based hand sanitizers containing at least 60% alcohol at their worksite.
Provide disposable disinfectant wipes so that employees can wipe down commonly touched surfaces such as workstations, cash registers, door handles and knobs, countertops, self-service refrigerator/freezer doors and handles. For disinfection, use products that meet EPA’s criteria for use against SARS-CoV-2external icon. Follow instructions on the label to ensure safe and effective use of the product. For food contact surfaces, follow cleaning and sanitization practices according to the FDA 2017 Food Code.
Provide tissues and no-touch disposal containers for employees.
Conduct frequent cleaning and disinfection of employee break rooms, rest areas, and other common areas.
Place posters that encourage staying home when sick, cough and sneeze etiquette, and good hand hygiene at the entrance to the workplace and in other workplace areas where they are likely to be seen.
Follow all applicable local, state, and federal regulations and public health agency guidelines.


Reviewer feedback on this answer:
This answer does not specifically apply to airline catering workers, and thus is not helpful.
This answer is for employers, but the answer is not specifically for airline workers.  It's a good answer, but pretty general.

Reviewer ratings:
Bad
Could be Improved