By Cal Powell
Special to Poultry Times
ATHENS, Ga. — As restaurant owners have moved to food delivery and curbside takeout services in response to coronavirus concerns, many customers have wondered if it’s a safe practice.
According to the U.S. Food and Drug Administration, foodborne exposure to the virus is not known to be a route of transmission, and there have been no reports of transmission via food or food packaging.
Takeout is a good choice to lower risks of exposure because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a University. . .