Question: How should I clean the restaurant that I work at?

Answer passage (source: UK):
page_title: Restaurants offering takeaway or delivery
section_headers: 5. Cleaning the workplace
5.2 Keeping the workplace clean
section_content: In this section

5.1 Before reopening
5.2 Keeping the workplace clean
5.3 Hygiene handwashing, sanitation facilities and toilets
5.4 Changing rooms and showers
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.2 Keeping the workplace clean
Objective: To keep the workplace clean and prevent transmission by touching
contaminated surfaces.
Steps that will usually be needed:


Following government guidance on cleaning food preparation and food service areas.


Wedging doors open, where appropriate, to reduce touchpoints. This does not apply to fire doors.


Cleaning laminated menus or disposing of paper menus after each use.


Providing only disposable condiments or cleaning non-disposable condiment containers after each use.


If you are cleaning after a known or suspected case of coronavirus then you should refer to the specific guidance.


Frequent cleaning of work areas and equipment between uses, using your usual cleaning products.


5.2.1 Kitchen or cafe cleaning
Objective: To ensure the highest hygiene standards are operated in kitchen
areas.
Steps that will usually be needed:


Following government guidance on cleaning food preparation and food service areas.


Recognising that cleaning measures are already stringent in kitchen areas, consider the need for additional cleaning and disinfection measures.


Having bins for collection of used towels and staff overalls.


Asking workers to wash hands before handling plates and takeaway boxes.


Continuing high frequency of hand washing throughout the day.



Reviewer feedback on this answer:
Has detailed information specifically about cleaning restaurants. Fully addresses question.
The text directly gives some general advice on cleaning and links to other sites giving more detailed advice on how to clean the various areas of a restaurant.

Reviewer ratings:
Excellent
Acceptable

Answer passage (source: UK):
page_title: Restaurants offering takeaway or delivery
section_headers: 5. Cleaning the workplace
5.3 Hygiene - handwashing, sanitation facilities and toilets
section_content: In this section

5.1 Before reopening
5.2 Keeping the workplace clean
5.3 Hygiene handwashing, sanitation facilities and toilets
5.4 Changing rooms and showers
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.3 Hygiene - handwashing, sanitation facilities and toilets
Objective: To help everyone keep good hygiene through the working day.
Steps that will usually be needed:


Following government guidance on hygiene in food preparation and food service areas.


Using signs and posters to build awareness of good handwashing technique, the need to increase handwashing frequency, avoid touching your face and to cough or sneeze into your arm.


Providing regular reminders and signage to maintain hygiene standards.


Providing hand sanitiser in multiple locations in addition to washrooms.


Setting clear use and cleaning guidance for toilets to ensure they are kept clean and social distancing is achieved as much as possible.


Enhancing cleaning for busy areas.


Special care should be taken for cleaning of portable toilets.


Providing more waste facilities and more frequent rubbish collection.


Providing hand drying facilities – either paper towels or electrical driers.



Reviewer feedback on this answer:
Has general information about hygiene but some cleaning tips mixed in.
This has some general advice like "provide more waste facilities" but doesn't really address the actual cleaning of a restaurant.

Reviewer ratings:
Acceptable
Could be Improved

Answer passage (source: UK):
page_title: Restaurants offering takeaway or delivery
section_headers: 5. Cleaning the workplace
5.4 Changing rooms and showers
section_content: In this section

5.1 Before reopening
5.2 Keeping the workplace clean
5.3 Hygiene handwashing, sanitation facilities and toilets
5.4 Changing rooms and showers
5.5 Handling goods, merchandise and other materials, and onsite vehicles

5.4 Changing rooms and showers
Objective: To minimise the risk of transmission in changing rooms and showers.
Steps that will usually be needed:


Where shower and changing facilities are required, setting clear use and cleaning guidance for showers, lockers and changing rooms to ensure they are kept clean and clear of personal items and that social distancing is achieved as much as possible.


Introducing enhanced cleaning of all facilities regularly during the day and at the end of the day.



Reviewer feedback on this answer:
Answer focuses on changing rooms and showers, neither of which are present in restaurants.
This just says that cleaning is necessary. It doesn't say how to clean.

Reviewer ratings:
Bad
Bad