Question: How can school nutrition professionals protect themselves from contracting COVID-19?

Answer passage (source: CDC):
page_title: What School Nutrition Professionals and Volunteers at Schools Need to Know about COVID-19
section_headers: What steps should my employer take?
section_content: Employers should have a COVID-19 response plan to protect employees, following
CDC Interim Guidance for Businesses and
Employers. This plan should be shared with you and your
coworkers. Employers should:
Reduce transmission among employees

Take steps to help prevent the spread of COVID-19 if an employee is sick. 
Actively encourage sick employees to stay home.
Sick employees diagnosed with COVID-19 shouldn’t return to work until the criteria to discontinue home isolation are met, in consultation with healthcare providers and state and localexternal icon health departments.


Provide employees with accurate information about COVID-19, how it spreads, and risk of exposure.
Be aware that some employees may be at higher risk for severe illness, such as older adults and those with serious underlying medical conditions. Implement specific policies to minimize face-to-face contact between these employees or assign work tasks that allow them to maintain a distance of six feet from other workers, customers and visitors, or to telework if possible.
Provide training to employees on proper hand washing practices and other routine preventative measures. This will help prevent the spread of many diseases, including COVID-19.
Provide employees with access to soap, clean running water, and materials for drying their hands, and provide alcohol-based hand sanitizers containing at least 60% alcohol at stations around the establishment for use by both workers and customers.

Maintain a healthy work environment


Institute measures to physically separate and increase distance between employees, volunteers, other coworkers, students, and their families, such as:



Plan menus, production, and food preparation schedules to allow employees to maintain the recommended social distance of 6 feet while working when possible.



Use tape to mark 6-foot workstations (boxes or stripes on the floor) in the kitchen, food service, and food delivery points where interactions with students or their families occur, if possible.


Implement a plan for curbside pickup of meals or contactless delivery service (if possible) to minimize contacts with students and their families, when possible. When not possible, encourage employees to wear cloth face coverings.


Place posters that encourage staying home when sick, cough and sneeze etiquette, and good hand hygiene in the school, at entrances, and where they are likely to be seen.

Provide tissues and no-touch disposal receptacles for use by employees, volunteers and customers.
Clean, sanitize, and disinfect frequently touched surfaces often. If the surfaces are visibly dirty, clean them prior to disinfecting. To disinfect, use products that meet EPA’s criteria for use against SARS-CoV-2external icon, diluted household bleach solutions prepared according to the manufacturer’s label for disinfection, or alcohol solutions with at least 70% alcohol, and are appropriate for the surface. Follow manufacturer’s directions for use. 
Conduct frequent cleaning of entrances, employee break rooms, rest areas, and other common areas, focusing on surfaces and objects that are touched by multiple people.


Provide disposable disinfectant wipes, cleaners, or sprays that are effective against COVID-19 so employees can wipe down frequently touched surfaces such as food service work areas in kitchens, cafeterias, door handles, tables, and countertops, and in outside distribution areas.
Follow all applicable local, state, and federal regulations and public health agency guidelines.

Maintain healthy business operations

Designate a person who is responsible for responding to COVID-19 concerns. Employees should know who this person is and how to contact them.
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. Employers should not require a positive COVID-19 test result or a healthcare provider’s note for employees who are sick to validate their illness, qualify for sick leave, or to return to work.
Provide information on who to contact if employees become sick. If an employee is confirmed to have COVID-19 infection, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality as required by the Americans with Disabilities Act (ADA).


Reviewer feedback on this answer:
The response doesn't specifically address the profession of nutrition professionals, but the answer could be given for most professions.
This gives employers some guidelines on how to prevent coronavirus spread, while the question is asking how a nutrition professional should protect just themselves.

Reviewer ratings:
Acceptable
Bad

Answer passage (source: CDC):
page_title: K-12 Schools and Child Care Programs
section_headers: Administrators
Planning and Responding to COVID-19
What can staff and students do to prevent the spread of COVID-19?
section_content: Encourage students and staff to take everyday preventive
actions to prevent the spread of respiratory illnesses. These
actions include staying home when sick; appropriately covering coughs and
sneezes; cleaning and disinfecting frequently touched surfaces; and washing
hands often with soap and water. If soap and water are not readily available,
use an alcohol-based hand sanitizer with at least 60% alcohol. Always wash
hands with soap and water if they are visibly dirty. Remember to supervise
young children when they use hand sanitizer to prevent swallowing alcohol.

Reviewer feedback on this answer:
This answers talks about students and staff rather than addressing nutrition professionals protecting themselves.
This message is for school administrators and how to prevent COVID-19 spread, while the question is asking how a nutrition professional should go about protecting themselves.

Reviewer ratings:
Bad
Bad

Answer passage (source: CDC):
page_title: What School Nutrition Professionals and Volunteers at Schools Need to Know about COVID-19
section_headers: As a school nutrition professional, how can I protect myself and slow the
spread?
section_content: For school nutrition professionals and volunteers working in meal preparation
and/or distribution at a school/school district site or other public settings,
potential sources of exposure include close contact with co-workers, students,
and families with COVID-19 and touching your nose, mouth, or eyes after
touching contaminated surfaces or handling items that others infected with
COVID-19 have touched. Currently there is no evidence to support transmission
of COVID-19 is spread through food.

Notify your supervisor and stay home if having symptoms.
Follow CDC-recommended steps if you are sick. You should not return to work until the criteria to discontinue home isolation are met, in consultation with healthcare providers and state and localexternal icon health departments.
Follow CDC recommended precautions and notify your supervisor if you are well but have a sick family member at home with COVID-19.
Limit close contact with others and maintain a distance of at least 6 feet, when possible.
CDC recommends wearing cloth face coverings in public settings where other social distancing measures are difficult to maintain, especially in areas of significant community-based transmission. Cloth face coverings may prevent people who don’t know they have the virus from transmitting it to others. These face coverings are not surgical masks or respirators and are not appropriate substitutes for them in workplaces where masks or respirators are recommended or required.
Clean, sanitize, and disinfect frequently touched surfaces such as kitchen countertops, cafeteria and service tables, door handles, carts, and trays, throughout the day. Follow the directions on the cleaning product’s label and clean hands afterwards.
Practice proper hand hygiene. This is an important infection control measure. With appropriate hand hygiene, gloves are not necessary for workers who are not involved in food preparation. 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 wash hands include: 
Before and after work shifts
Before and after work breaks
After using the restroom
Before eating or preparing food
Before putting on and after taking off disposable gloves when preparing food
After touching objects with bare hands which have been handled by other staff, customers or visitors, such as tables, trays, carts, racks, dishes, cups, utensils, bags, coolers, totes, and trash
After blowing your nose, coughing, or sneezing
After putting on, touching, or removing cloth face coverings


Avoid contact with body fluids.
Do not touch your eyes, nose, or mouth.
Use tissues when you cough, sneeze, or touch your face. Throw used tissues in the trash, and then wash your hands.


Reviewer feedback on this answer:
This answer does a great job at addressing the specific question that is being asked.
This gives specific information for school nutrition professionals, identifies several sources of catching the virus, and gives several concrete tips on how to protect yourself.

Reviewer ratings:
Excellent
Excellent