The point is to recognize that folks gotta eat.
Technically, you have to compare the number of people who are at the restaurant handling food... with the people who are at the grocery store, handling the products I buy to prepare at home. All those folks restocking the shelves. All those other people in the grocery, coughing as they pass by the canned tuna.
Current estimations are that the virus may be able to stay viable for up to three days on non-porous surfaces (like plastic or metal) and a day on porous surfaces like cardboard. How many folks am I effectively exposed to by buying food?
The point is that this way lies madness.
The more you do, the lower you help R0 go.
When outside, assume your hands are contaminated. (Still attempt to avoid contamination). Don't touch your face. When you transition to a safe area (like your home), wash hands as close to entering as possible. Wipe down doorknobs you touched before you did that with bleach solution/alchohol. Take off exposed clothing at the door, especially clothing used to open doors (don't use bare hands to open doors outside of your home; use your shirt or something else). Launder it before using it again. Wash hands after handling laundry.
Buy food. Wipe it down at home. Wash fruit and veg. Cook it. Wash hands after handling pantry goods and before eating/touching your face.
Cooked things don't carry it from before being cooked. Things wiped down can be assumed not to carry it. Things last exposed 3 days ago can be assumed not to carry it.
Just treat stuff brought into your house like raw chicken or beef.
Now, this is a continuum. If you don't do this it isn't as if you are infected and dead. But the more of this stuff you do, the safer your friends and family and community is.
I know some people who started working at the central health agency and worked on pandemics. They stopped opening doors with their hands outside of their home years ago.
Habits are not trivial to form, but they aren't super expensive either.
