According to WHO (Ref: WHO/2019-nCoV/Food_Safety/2020.1), it is highly unlikely that people can contract COVID-19 from food or food packaging. COVID-19 is a respiratory illness and the primary transmission route is through person-to-person contact and through direct contact with respiratory droplets generated when an infected person coughs or sneezes.
There is no evidence to date of viruses that cause respiratory illnesses being transmitted via food or food packaging. Coronaviruses cannot multiply in food; they need an animal or human host to multiply. Most of our food gets cooked between 100 and 290 degrees Celsius and all staff members are required by law to wear masks.