Well, yes, but since the average time between when that head of lettuce was picked, taken to the packaging plant, wrapped, boxed and put on trucks and then driven to the grocery store refrigerated warehouse, and then to my store - and stocked, it's about 10 days here where I live. Maybe you've got a faster system, but California produces an awful lot of lettuce and that's how long it takes to get to the store.
Virions do not live outside the human body. The oldest known surface transmission is about 7 days - on stainless steel.
The CDC notes that coronaviruses, as a group of viruses, generally survive poorly on food products and packaging. So, it would be doubtful that it would live longer in a poor environment (from its POV) than on its favorite environments (metal). The structural integrity of this virus is weak (it falls apart easily, metals help it keep stable and enough get support from the metal structure to maintain some integrity). Foods do not have this strength and stability.
The Lancet and JAMA articles on which this is based, along with more information about CoVid, food, water, surfaces, etc are here:
How Long Does the Coronavirus Last on Surfaces?
This is why, while the virus ends up on carpeting, like food, it can't manage the kind of "landing" it needs (stable hard surface) to resist falling apart. I know it sounds odd, but this isn't a bacterium with its own means of living on food. It's a virion, with no means of keeping itself together (at all) until it enters humans through their respiratory systems. It does not enter through digestive systems.
I'm not even sure how you'd get lettuce to yield up its virions in aerosolized form, so that the virions could do their thing in a body. Simply rinsing should be enough. I understand that some people want soap or some other rinse agent (I use one formulated for sterilizing equipment that is rated for use on food machinery, not soap, but not on lettuce).
So far, there aren't good studies on the effects of cold (below 38F) on SARS-CV-2 but it's possible it can survive freezing temperatures (like some other viruses) so wash hands after handling frozen food.
Let's back up to the beginning of the discussion as not to take out of context what my posts have been.
I posted a link to news that 2 workers in a drive though Mexican restaurant, in my city, had tested positive for the virus.
I then said that was why I preferred to make my own food and eat at home because if one of those workers had coughed on, sneezed on, or touched the lettuce when making the taco, it would be possible for me to pick up the virus when I ate the taco a few minutes later.
If you can pick up the virus by simply touching something that has the virus on it, and then putting your fingers in your mouth, you can pick it up by putting food in your mouth that has just been contaminated with the virus a few minutes earlier because someone who has the virus touched it, sneezed on it, coughed on it---whatever.