03/25/2020
Some have been nervous about food supply. I have been in food safety for 25 years and I know Frank Yiannas, FDA from airline days, he was formerly with Disney and Wal-Mart.
I would treat food packaging as if it has virus on them and wash your hands after removing food from packing, to-go, groceries ect. Treat all food packaging like it is raw chicken. After that your safe as the virus is an pulmonary (lung) disease. So unless you have significant underling medical conditions order from take out just as you would normally.
I do still suggest washing ready to eat fruits and vegetables in a product called FIT. (found in the cleaning section of your grocery store). This is more related to other foodborne illnesses than addressing any issues with COVID-19.
Remember to cook all raw meats to their required temperatures, don't cross contaminate raw and cooked items and chill hot foods to less than 41F in less than 4hrs. The hospitals don't have time for your food borne illness.
Cooking temps: ground meats 165F, steak color change on all surfaces, chicken 165F, and fish 145F.
Contributed A critical part of the U.S. Food and Drug Administration’s mission is safeguarding the human and animal food supply, helping to ensure that