Question: What are the recommendations for cleaning places where food is prepared to stop spread of the virus?

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:
Succinct concrete advice on cleaning but could use more people-centric info.
This information does not answer the question. This information is about Covid-19 transmission through food and food surfaces and best disinfectants for surface decontamination. It does not provide any information and recommendation for cleaning places where food is prepared as asked in the question.

Reviewer ratings:
Acceptable
Bad

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:
Provides concrete advice on how to deal with cleaning and disinfecting in a food service setting. A bit wordy though.
This answers the question directly. This answer provides information and recommendations on how food premises should be cleaned and disinfected properly, what surfaces and objects should be cleaned, types of disinfectants to use and other recommendation for staffs when cleaning and working at the food premises.

Reviewer ratings:
Acceptable
Excellent

Answer passage (source: WHO):
page_title: Q&A on coronaviruses (COVID-19)
section_headers: How long does the virus survive on surfaces?
section_content: The most important thing to know about coronavirus on surfaces is that they
can easily be cleaned with common household disinfectants that will kill the
virus. Studies have shown that the COVID-19 virus can survive for up to 72
hours on plastic and stainless steel, less than 4 hours on copper and less
than 24 hours on cardboard.
As, always clean your hands with an alcohol-based hand rub or wash them with
soap and water. Avoid touching your eyes, mouth, or nose.

Reviewer feedback on this answer:
This answer is irrelevant to the question. This answer provides information on coronavirus and disinfecting surfaces and the question is asking for recommendations for cleaning places where food is prepared.
This is for general cleaning not specifically taking food service into consideration. Needs more information specific to the question.

Reviewer ratings:
Bad
Could be Improved