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The International Commission on Microbiological Specifications for Foods believes that it is highly unlikely that the ingestion of SAR-CoV-2 will result in illness since there is no documented evidence that food is a significant source and/or vehicle for transmission of SARS-CoV-2.
ICMSF is a committee of the International Union of Microbiological Societies (IUMS), an affiliate to the International Union of Biological Sciences (IUBS) and WHO. Their opinion coincides with those from other food safety authorities, indicating that it is very improbable that ingesting SARS-CoV-2 would lead to illness.
Considering that there are to date, no proven cases or scientific associations between food consumption and COVID-19, it is highly unlikely that SARS-CoV-2 virus constitutes a food safety risk. There are relatively few reports of SARS-CoV-2 virus being found on food ingredientes, food products, and packaging materials. In many instances, such reports are not specific as to how the virus was identified, what amount of virus was found and whether the virus was viable and infectious. Viruses present on food or food packaging also will lose viability over time. Following a risk-based approach, it is very unlikely that such contamination would result in infection.
However, whilst there is currently no evidence linking food or food packaging as a source of contact infection, it is prudent to emphasize to food producers, manufacturers and handlers the importance of using good food hygiene practices to minimize any possibility of food or food contact surfaces as a vector for SARS-CoV-2.
ICMSF indicates that reports from other (inter-) government organizations such as WHO and FAO also share the opinion that the transmission of SARS-CoV-2 has not been associated with food. Therefore, there are no foods that should be considered a risk or warrant consideration as a vector for SARS-CoV-2.
Given the lack of evidence associating food or food packaging with the transmission of SARS-CoV-2, ICMSF does not advise food end product or environmental testing for the SARS-CoV-2 virus for reasons of food safety assurance. As the virus does not pose a food safety risk, systematic sampling and testing for the virus is of no added value for food safety purposes.
Find the ICMSF report here. 
September 3, 2020/ ICMSF.
https://www.icmsf.org/
