Hey folks, @LexFri asks a great question. I’ve been doing a ton of conventional media talking about this. Here are a few quick hot takes on Lex's message which is linked here: (1/10)
Hopefully any sick kitchen staff stay home with paid sick leave so they don't have to work. (2/10)
Even if a sick worker sneezed on my food (I know that's gross), my risk of contracting COVID-19 from it are very low. (3/10)
First it's important to realize that this is a respiratory illness as far as we know. The biggest risk is being around sick people who are shedding the virus when they sneeze or cough. (4/10)
Even if the virus did get onto food, we're going to put that food in our mouth and swallow it so the virus will end up in our stomach. Our stomachs have a low pH which would likely in activate the virus. (5/10)
If the virus did somehow make its way to our intestine, it's a respiratory virus, so it's not really designed to invade via the intestine, so it would probably die there or come out in our poop. (6/10)
The virus dies faster under warm moist conditions, and would likely be destroyed by cooking quite easily. (7/10)
If someone sneezed on food which was then cooked, I don't think there would be any infectious virus after cooking. (8/10)
But since I'm not really worried about getting the virus from food, it doesn't really matter to me whether the food is hot or cold. (9/10)
Let me clarify that this is my considered opinion which is based on reading the literature and my judgment. Your opinion may differ. If you don’t want sick people sneezing on your food, well good luck with that.
