The Federal Drug Administration (FDA) notes that there is currently no evidence of COVID-19 transmission through food or food packaging.
According to Dr Tamika Sims, the Director of Food Technology Communications at the International Food Information Council, "Yes, there can be a virus transfer risk if someone carrying the virus sneezes onto your produce and within hours you touch it and then immediately eat it — but the chances of this occurring are slim."
However, you still should "sanitize" or clean your fruits and vegetable before eating them. These are the steps you should take before handling your fruits and vegetable once you get home:
Wash your hands first. Remember, you have just been in the nasty outside world and you need to get rid of any nasty stuff you may have come in contact with.
Don't clean your produce until you are ready to eat it. Just put it where you normally would. You don't want to wash off the natural protectants the produce has and you don't want to add any additional moisture which could promote bacterial growth.
When you are ready to use the produce, rinse under cold water and be very thorough. Use cold water, NO BLEACH!!, and put it in a colander to promote free flowing of water.
Rub produce if needed, scrub if warranted (potatoes, watermelons, etc..). If you don't eat the rind, use a mild soap when scrubbing, I use Dr. Bronners or Dawn, because you want the rind clean when you slice through it.
There are commercial produce sanitizers that you can add to a sinkful of water, I have no experience with them, that you can put things like lettuce in. Just be sure to rinse them and spin them dry.
The one thing I want to stress is DON'T do anything to the produce UNTIL you are ready to it it.