Consumer food safety amid the COVID-19 pandemic

T
ouching Food
Coronaviruses are thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence that food is associated with spreading the virus that causes COVID-19, according to statements from the Centers for Disease Control and Prevention (CDC), Food and Drug Administration (FDA), and the United States Department of Agriculture (USDA). I would advise only touching what you will buy to prevent the spread of all germs.
Because of poor survivability of these coronaviruses on surfaces, there is a very low risk of spread from food products or packaging that is shipped over a period of days at air, refrigerated, or frozen temperatures. Think about how often a surface is touched, and then decide if you can avoid the riskiest spots. If soap and water are not available, use a hand sanitizer that contains at least 60% alcohol. Be sure to wash your hands after you have finished putting all your groceries away.
Wash Produce  Coronaviruses don’t multiply on food. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce. Rinse fresh produce with running water BEFORE you peel or cut it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable. Dry the produce with a clean towel. If the produce is labeled “pre-washed,” you do not have to wash it again.
You don’t need to wait to unpack groceries or boxes when you arrive home. Instead, after unpacking, wash your hands
Gloves 
Gloves are not currently recommended for a visit to the grocery store, in part because they may help spread germs. If you are wearing gloves, know that disposable gloves are meant for single-use and you should throw them away after you are done shopping.
Bags
Many grocery stores have stopped allowing the use of reusable bags because of the potential risks to their workers. It’s a best practice to wash your reusable bags on a regular basis. If you are using a reusable nylon or plastic bag, clean inside and outside of the bag with soapy water and rinse. Spray or wipe down the bag inside and out with diluted bleach solution or disinfectant, then allow the bag to air dry completely. For cloth bags, wash the bag in warm water with normal laundry detergent, then dry it on the warmest setting possible.
Cooking Food
Before preparing or eating food, it is essential to always wash your hands with soap and water for 20 seconds for food safety. Experts say that cooking your food to the same temperatures required to kill pathogens that cause foodborne illness is likely also to kill the coronavirus that can cause COVID-19. Safe minimum internal temperatures for beef, lamb, pork and veal chops, roasts, and steaks and fish or shellfish is 145° F; ground meats is 160° F; and 165° F for all poultry, casseroles, leftovers, and to reheat precooked ham.
Eating Food
Food from your local restaurants is still a safe option, especially when you utilize contactless delivery options or pick-ups. To go the extra mile, transfer food to your own serving ware, getting rid of the packaging, and washing your hands before eating. It is a good practice to carefully discard the packaging that food came in to prevent any possibility of contamination from handling by people who have the virus.
If the COVID-19 virus is on the surface of food and stored in a cupboard, fridge, or freezer, there is no evidence that it can grow or multiply further. The virus is not believed to be transmitted by eating food because it is destroyed during digestion by the acids in your stomach. There are no special precautions needed when storing food. Washing your hands after putting away food you have purchased and before preparing food is always recommended by the UW Extension Nutrition and Food Safety educators.  
(Sources: Centers for Disease Control and Prevention, Food and Drug Administration, United States Department of Agriculture)
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