Fully-cooked food (~160 degree F temp) is sanitary as of the time it's done cooking. For takeout food, the lowest risk is items with relatively little post-proc

Fully-cooked food (~160 degree F temp) is sanitary as of the time it's done cooking. For takeout food, the lowest risk is items with relatively little post-processing after being cooked - Thai food, for example, where the cook basically dumps it from a wok into a container. The worst case is probably dishes where many people interact with raw ingredients to create a high-touch item. Compared to physical contact with people, it's still considered a relatively small transmission risk, but in relative terms, it's higher than something that's boxed up right after it's cooked. More: https://www.usatoday.com/story/money/2020/03/11/coronavirus-restaurants-dining-in-food-safety-preparations/5025087002/ https://www.usatoday.com/story/money/2020/03/11/coronavirus-..., https://www.theatlantic.com/health/archive/2020/03/coronavirus-how-get-food-safely/608008/ https://www.theatlantic.com/health/archive/2020/03/coronavir..., https://www.fdacs.gov/News-Events/Press-Releases/2020-Press-Releases/Coronavirus-Update-Guidance-on-COVID-19-Food-Safety-for-Consumers-Food-Establishments https://www.fdacs.gov/News-Events/Press-Releases/2020-Press-..., https://www.insider.com/what-temperature-kills-germs https://www.insider.com/what-temperature-kills-germs