Question: What should food industry employers do to keep their workers and the public safe?

Answer passage (source: CDC):
page_title: What Waste Collectors and Recyclers Need to Know about COVID-19
section_headers: What steps should my employer take?
section_content: Employers should have a COVID-19 health and safety 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 shouldn’t return to work until the criteria to discontinue home isolation are met, in consultation with healthcare providers and state and local health departments.


Provide employees with accurate information about COVID-19, how it spreads, and risk of exposurepdf iconexternal icon. 
Be aware that some employees may be at higher risk for severe illness, such as older adults and those with chronic 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 6 feet from other workers, customers, or visitors.
Provide employees training on proper handwashing practices, cough and sneeze etiquette, and other routine infection control precautions. This will help reduce the spread of many diseases, including COVID-19.


Provide employees access to soap and clean running water or alcohol-based hand sanitizers containing at least 60% alcohol at their worksite, which may include inside a vehicle.

Maintain a healthy work environment

Institute measures to physically separate and increase distance between employees and customers, such as: 
Rearrange workstations so that employees can stay at least 6 feet away from other employees.
Stagger shifts, start times, and break times to reduce the number of people in work and break areas at one time.
Remove or rearrange chairs and tables, or add visual cue marks, in employee break rooms to support social distancing practices between employees. Identify alternative areas to accommodate overflow volume.
Communicate through use of text messaging, phone, and email and personal mobile phones to communicate instead of face-to-face contact.
Cancel or postpone in-person meetings and trainings whenever possible. If you must meet, spread out to a distance of 6 feet or more between attendees.
If possible, limit waste collectors to one person per truck.


Place posters that encourage staying home when sick, cough and sneeze etiquette, and proper hand hygiene practices at the entrance to the workplace and in other workplace areas where they are likely to be seen.
Provide tissues and no-touch disposal receptacles for use by employees.
Clean and disinfect frequently touched surfaces within the facility or vehicle. 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 ensure products are appropriate for the surface. Follow manufacturer’s directions for use. 
Clean and disinfect at the beginning and end of each shift, particularly if tools, workstations, or vehicles are shared among workers. 
In facilities, these may include shared equipment such as cart handles, knives or other tools, buttons, levers, and
In vehicles, these could include the steering wheel, gearshift, signaling levers, door handles, and seatbelt buckles.
Conduct frequent cleaning of employee break rooms, restrooms, and other common areas.
Require employees to clean out lockers nightly to facilitate overnight deep cleaning processes.


Provide disposable disinfectant wipes so that surfaces commonly touched can be wiped down.
Follow all applicable worker safety and health 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.
Consider using a hotline for employees to voice concerns anonymously.
Implement flexible worksites, such as telework, for staff who can perform their job functions remotely.
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).
Explore alternative other ways to promote hand washing if there is difficulty sourcing hand sanitizer and waste collectors and recyclers cannot utilize use public restrooms. For example, provide a large (5+ gallon) bucket with a lid and tap that can be used to provide water for handwashing. Buckets should we cleaned with detergent between uses. 
Maintain adequate supplies of water, soap, and single use paper towels on the truck.
Place hand sanitizers in multiple locations to encourage hand hygiene.




Reviewer feedback on this answer:
This information does not answer the question. This Covid-19 guidance is intended for employers in general to keep their workers and the public safe but not specifically for employers in the food industry as asked in the question.
This response is talking about general business precautions while the question was asking about the food service industry. This provides good answers but nothing specific to that business so it could be better

Reviewer ratings:
Bad
Could be Improved

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:
This information does not answer the question. The question is asking for Covid-19 guidelines for food industry employers to keep their workers and public safe and this answer provides Covid-19 guideline for employers in general and not specifically for employers in food industry.
This is the same answer as the other one. A lot of good information about generic businesses but there's nothing specific to the food service industry which is what is being asked

Reviewer ratings:
Bad
Could be Improved

Answer passage (source: CDC):
page_title: What Grocery and Food Retail Workers Need to Know about COVID-19
section_headers: What steps should my employer take?
section_content: Grocery and food retail establishment employers should have a COVID-19 health
and safety 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 local 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 serious illness, such as older adults and those with chronic 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, other coworkers, and customers, such as: 
Configure partitions with a pass-through opening at the bottom of the barrier in checkout lanes, customer service desks, and pharmacy and liquor store counters as a barrier shield, if possible.
Use every other check-out lane to aid in distancing.
Move the electronic payment terminal/credit card reader farther away from the cashier in order to increase the distance between the customer and the cashier, if possible.
Use verbal announcements on the loudspeaker and place signage throughout the establishment, at entrances, in restrooms, and in breakrooms to remind employees and customers to maintain distances of 6 feet from others.
Place visual cues such as floor decals, colored tape, or signs to indicate to customers where they should stand during check out.
Shift primary stocking activities to off-peak or after hours when possible to reduce contact with customers.
Remove or rearrange chairs and tables or add visual cue marks in employee break rooms to support social distancing practices between employees. Identify alternative areas such as closed customer seating spaces to accommodate overflow volume.


Provide remote shopping alternatives for customers, including click-and-collect, delivery, pick-up, and shop-by-phone to limit customers in the establishment. Set up designated pick-up areas.
Control the flow of traffic into the establishment by ensuring that maximum capacity plans are adjusted and managed at the front door.
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.
Provide tissues and no-touch disposal receptacles for use by employees.
Clean and disinfect frequently touched surfaces within the establishments. 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. 
Clean frequently touched shelving, displays, and reach-in refrigerator units nightly when closed to the public.
Conduct frequent cleaning of employee break rooms, rest areas, and other common areas.
Clean grocery carts and baskets.
Require employees to clean out lockers nightly to facilitate overnight deep cleaning processes.


Provide disposable disinfectant wipes, cleaner, or spray so employees can wipe down frequently touched surfaces such as workstations, cash registers, credit card touch pad, door handles, conveyer belts, tables, cart handles, and countertops.
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.
Consider using a hotline for employees to voice concerns anonymously.
Implement flexible worksites (telework) for office staff to the extent feasible.
Limit travel for multi-store personnel to only what is required for critical facility functions. Whenever possible, conduct conversations through phone calls.
Leverage closed-circuit television (camera systems) to remotely view facilities as opposed to physically visiting the location.
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).
Implement a system in which relief workers rotate into the cashier station to allow cashiers to leave the station to wash their hands regularly.
Consider decreasing open business hours to perform more frequent deep cleans.


Reviewer feedback on this answer:
This answers the question directly. It provides comprehensive information, guidelines and explanation of what grocery and food retail establishments should do and how to create health and safety plan to keep their workers and the public safe during the Covid-19 outbreak.
This is a great answer that's exactly what the question is asking. This is a huge list of bullet point reasons for the food service industry. A lot of useful and helpful information in this one

Reviewer ratings:
Excellent
Excellent