At a time when consumers are operating out of fear of how coronavirus spreads, the safety of restaurant food can be a comfort – or at least not a concern. It’s also something you can relay to the public and to your employees. For instance, recent research has found that unlike bacteria that causes foodborne illness, the coronavirus does not multiply on foods and can only survive for limited periods on different surfaces. Researchers from the New England Journal of Medicine reported on March 17 that while the virus remained on plastic and stainless steel for up to 72 hours and on cardboard for 24 hours, the virus degrades quickly – and the presence of the virus does not mean there are sufficient viable particles present to cause infection. The researchers also said they did not find that food or food packaging was a source of transmission. Consumer Reports advises that consumers can further reduce their risk by washing their hands when they get home, setting down any packages on surfaces that can be cleaned, transferring meals to plates instead of consuming food out of takeout containers, and washing hands again prior to eating.