Question: What can airline catering kitchen workers do  reduce exposure to COVID-19 for themselves and for passengers?

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:
This answers directly to the question. The answer provides comprehensive information and guidelines for airline catering kitchen workers of how to protect themselves and passengers or reduce their exposure to Covid-19.
This is an excellent answer that answers the question directly. There isn't really anything left out that I would expect to see

Reviewer ratings:
Excellent
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Answer passage (source: CDC):
page_title: What Airline Catering Truck Drivers and Helpers Need to Know about COVID-19
section_headers: As an airline catering truck driver or helper, how can I protect myself?
section_content: As an airline catering truck driver or helper, 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 and food service carts, used
non-disposable food service items (e.g., utensils and serving trays), and
solid waste.

Limit close contact with others by maintaining a distance of at least 6 feet, when possible.
If cleaning and disinfection is required before you perform your job duties, first review CDC cleaning guidance for Airlines and Airline Crew: Coronavirus Disease 2019 (COVID-19).
Do not enter the aircraft cabin if an ill traveler has been identified on a flight until after the ill traveler has been removed and enhanced cleaning has been performed.
Follow your employer’s normal guidance for handling solid waste from domestic and international flights.
Practice routine cleaning and disinfection of frequently touched surfaces, such as workstations, catering and food service carts, door handles, tables, countertops, steering wheels or other commonly touched surfaces inside the truck. Follow the directions on the cleaning product’s label.
Wear your normally required personal protective equipment (PPE) to perform your job tasks on the airplane.
Wear gloves when handling non-disposable food service items used by passengers including utensils and serving trays, as usual.
Proper hand hygiene is an important infection control measure. Wash your hands regularly with soap and water for at least 20 seconds. If soap and water are not readily available, use an alcohol-based hand sanitizer containing at least 60% alcohol.
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 touching frequently touched surfaces such as food service carts


Avoid touching your eyes, nose, or mouth.


Reviewer feedback on this answer:
This does not answer the question. This answer is a Covid-19 guidelines for airline catering truck driver and helper and not for airline catering kitchen workers.
Very detailed and descriptive answer. Also provides links to additional information which is very useful

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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:
This information does not answer the question. This is a Covid-19 guidelines for the employers of airline catering kitchen workers and not for the airline catering kitchen workers themselves.
This is probably about as specific and detailed as it's going to get. Directly answers the question with a number of things the people can do

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