Recent advice from EFSA, ECDC, WHO, Bfr and ANSES are clear in excluding the transmission of the virus via food.
It is much more debated the survival of the virus on surfaces, but on “living” ones like food the chance of survival looks much more limited than on industrial steel, for instance. Moreover a proper handling of food at home and thermal processing are likely to avoid any chance of contamination. In the past SARS and MERS outbreaks there were no proof as well of transmission via food.
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