Research is showing that surfaces such as food packaging are LOW RISK for contracting the virus. This means that, while there is still a small amount of risk, food packaging surfaces and take out containers pose less risk than close physical contact with people or not wearing a mask. It is still a good idea to wash your hands, touch as few surfaces as possible, and avoid eating in restaurants and bars. Here are some resources for food production employees, employers, and the regular grocery shopper.
This source from the FDA is a handy FAQ site; it has common worker/industry safety questions sorted by concern (e.g. “food supply chain” and “social distancing, disinfecting, and other precautions”). This is a good resource for workers who are employed in food production (retail, dining, processing) and provides clear guidelines to employers on COVID-19 safety.
This site is handy for the everyday consumer. It stresses that COVID-19 spreads from person to person via respiratory droplets, and the possibility of becoming infected via groceries or take-out is minimal. Of course, it is important to thoroughly wash hands before consuming food and after coming home from acquiring food, but food itself is not thought to be a vector for the virus.
This website from the WHO functions as a sort of catch-all for information related to food safety and COVID-19. It is continuously updated with information and news, and provides answers to questions that consumers, producers, and employees in the food industry may have.
This is a helpful overview of common questions that people may have about take-out food safety. The article concludes that while this activity is not zero-risk, the risk of infection is minimal as long as proper precautions are taken.