Only cases I’ve seen of people contracting virus thro food have involved raw stuff, eg raw duck’s blood.
If you’re even in a place that has H5N1 in poultry, care may be needed in handling uncooked chicken (or even chickens, if yours is kind of restaurant involved in slaughter, or choosing in markets). Hand washing etc – as advisable anyway, given salmonella etc. But even then, H5N1 appears tough to catch.
Fear of the Flu is major problem. Things have gone overboard.
(Customers should be more worried were they chickens not humans, but the way things are in some quarters you’d think this was human flu, not poultry flu.)