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SAN DIEGO (KGTV) — There could be as many as 78 million doses of COVID-19 vaccines available by the end of 2020, according to the most optimistic timeline in leaked documents from the Centers for Disease Control and Prevention.But assuming that the vaccine will require two doses per individual, that figure would only be enough to inoculate the highest priority individuals, based on draft guidelines released this week from the National Academies of Sciences, Engineering, and Medicine.“We’re not even going to get through Phase 1 people” in 2020, said Dr. Mary Barger, an epidemiologist at the University of San Diego.There are an estimated 44 million people in NASEM’S Phase 1 group: frontline healthcare workers, first responders, people with multiple high-risk factors, and adults living in nursing homes and other group settings.Based on leaked CDC guidance to states published by the New York Times, if two vaccine candidates become available in October, there would be enough doses for 39 million people by the end of 2020 -- not quite enough to cover the entire Phase 1 group.If only one vaccine is available by October, the projections suggest there could be enough doses to cover 13 to 26 million people.That might only be enough for frontline healthcare workers and first responders, of which there are an estimated 17 million.Healthcare workers and first responders get the highest priority, which NASEM calls Phase 1a, so they can maintain the integrity of the healthcare system.“When there’s a pandemic, you want to make sure you have enough people to take care of those that are sick,” said Dr. Abisola Olulade of Sharp Rees-Stealy Medical Group.Phase 1b includes individuals with multiple underlying conditions, like cancer, chronic kidney disease, and serious heart conditions.Approximately 75% of adults hospitalized for COVID-19 in the U.S. between March 1 and August 15 had at least two underlying conditions, according to data from the COVID-19 Associated Hospitalization Surveillance Network cited in the NASEM guidelines. More than 60% of hospitalized adults had three or more underlying conditions.“It would make sense that you would include a segment of the population that’s at risk of doing the worst,” said Dr. Peter Chin-Hong, an infectious disease specialist at UC San Francisco.There are an estimated 27 million people in the Phase 1b category.Critical workers in high-risk industries like grocery store clerks, mail carriers, and bus drivers would be in Phase 2, along with teachers, homeless people, prisoners, people with moderately risky underlying conditions, and anyone over the age of 65.“Even though people 65 and older make up less than 20% of the population, there have been 80% of COVID-19 deaths in this age,” Dr. Olulade said.Risk factors including high blood pressure, liver disease, or moderate-to-severe asthma would qualify an individual for Phase 2.There are an estimated 27 million people in this phase.In Phase 3, NASEM recommends inoculating people who are at lower risk of a bad infection but may be vectors for the spread of disease, including young people and children.NASEM noted that it will be “critical to conduct additional trials to gain better understanding of safety and efficacy of COVID-19 vaccine among children before they receive the vaccine.” Currently, there are no COVID vaccine trials that include children.Other essential workers at moderate risk of exposure would also be included in Phase 3, including employees in restaurants, hotels, hair salons, and exercise facilities.Phase 4 includes everyone else. 3589

SAN DIEGO (KGTV) – The Valley Fire has forced many East County residents to evacuate, but one homeowner said he and his family have decided to stay in their home and ride the situation out.Leo Prado told ABC 10News, “Where are we going to go? It’s not like we just have luggage and we can go into a hotel. We have animals here.”Prado said picking up and leaving his home in the Deerhorn Valley area, near Jamul, isn’t an easy task, especially with horses and dogs on his property.Prado and his family are staying put, as their area is only under a voluntary evacuation as of Tuesday afternoon.According to Prado, his property has not had power since the Valley Fire started on Saturday. He said San Diego Gas & Electric keeps pushing back the restoration time, which is affecting his decisions.RELATED COVERAGEINTERACTIVE MAP: Valley Fire erupts in Japatul Valley areaPHOTOS: Valley Fire erupts in East CountySocial media reaction to Valley FireCheck today's weather forecast in your area“They keep kicking the can. They say it’ll be back at noon, 30 minutes before that nothing … or 4 p.m. -- 30 to 40 minutes before 4 p.m., nothing,” Prado said.Prado spends more than 0 a day refilling his propane tanks for the generator his house relies on.However, with Santa Ana winds set to pick up late Tuesday, Prado said he may be forced to change his mind and find somewhere to go.ABC 10News reached out to SDG&E for comment, and officials provided this statement:“We truly appreciate everyone’s patience as our crews continue to work in challenging conditions to restore power safely as soon as possible. The Valley Fire continues to impact SDG&E power lines in the area of the fire. When there is an appropriate level of containment, allowing for safe conditions, SDG&E crews will be allowed to inspect the power lines for damage and will make necessary repairs to ensure their safe operation. We continue to coordinate closely with the CALFIRE Incident commander and have crews staged in the area who will work to restore power once CALFIRE determines it’s safe to enter the area.”The utility urges customers to check for updates on power outages/restorations at https://www.sdge.com/residential/customer-service/outage-center/outage-map.Meanwhile, the Red Cross is working to find hotels for those who show up at designated evacuation centers.Click here for more information on evacuations. 2415

SAN DIEGO (KGTV) – The San Diego Unified School District on Tuesday announced a delay in the next step of its reopening plan.District officials, citing a surge in COVID-19 cases, said virtual distance learning will continue into early 2021. Officials also said the district would push back moving into its second phase, which would have reopened school campuses.A letter to families regarding the decision was posted on the district’s website:"Due to ongoing health concerns related to COVID-19 and the safety of our students, staff and community, we have decided to continue with online learning for the majority of students through the first part of the new year. However, appointment-based, in-person instruction will still be available on campus for students with the greatest needs through Phase 1.The decision to remain online longer than we had hoped will be disappointing to the many students, teachers and others who are eager to be back in the classroom. However, the current spread of the coronavirus in our community makes it unsafe to move forward with Phase 2 of our reopening at this time. We plan to reassess the public health conditions and provide an updated timetable on Jan. 13.In the meantime, we will continue to provide updated information on our reopening plans on our website. This includes a status dashboard and a complete list of the conditions we are continuing to watch for when it will be safe again to reopen campuses.We will also continue increasing the number of students participating in the small group instruction, with infant/toddler, early learning, middle school, and high school students to start receiving appointments on Dec. 7. Since October, some 2,000 elementary school students have participated in these appointments.Everyone looks forward to reuniting students and teachers in classrooms in the new year as quickly and as safely as possible. San Diego Unified has already spent tens of millions of dollars on air filtration, plexiglass desk dividers, hand sanitizer, personal protective equipment and more. Schools will be ready when it is safe and responsible to fully reopen. Unfortunately, that time has not yet come.Gov. Gavin Newsom warned yesterday of potential drastic new measures at the state level, and, in San Diego County, close to 1,000 new cases have been reported. Hospitalizations have tripled this month. The most difficult stages of the pandemic may yet be ahead of us, but we are confident we will get through this together by remaining vigilant."The district’s decision comes after many parents held several rallies over the past few months urging SD Unified to reopen schools.ABC 10News spoke to John Anderson, a father of four. He has two children who attend Jefferson Elementary, but have taken classes virtually since the spring. He wishes the school board would consider other options, such as in-person outdoor learning. “I think it’s a good accommodation that we can do. It’s not the case in Chicago or Minneapolis,” Anderson said. Once the vaccine becomes widely available, Anderson hopes school staff gets access quickly to regain a sense of normalcy. “I’m glad that first-responders and hospital workers are first in line. Hopefully, our teachers and educators and support staff will be second behind them," Anderson said. On November 30, the county's second-largest district, Sweetwater Union in Chula Vista, announced that they too will postpone in-person instruction. They will revisit the situation in February. The county's third-largest district, Poway Unified, will continue in-person learning for elementary-age children. Middle and High School students will remain at home until further notice. 3691

SAN DIEGO (KGTV) - The San Diego Fire Marshall explained to 10News in an exclusive interview Wednesday why dozens of residents in a Little Italy apartment complex were trapped when a vandal flooded their stairwell.February 25th, around midnight residents heard the alarm go off, their only route of escape was to head to the stairs, but once they reached the bottom, they realized there was too much water to get out. When they climbed back up the stairs, they realized, they were locked in."It felt like a waterfall coming down on you," Resident Ryan Lange said."It was a freak accident," Fire Marshall Chief Doug Perry said the issue is the doors were supposed to unlock whenever an emergency alarm goes off. "When you're in an interior stair it's supposed to be openable from the egress side and ingress side without any special knowledge," Chief Perry said.Normally the locked hallway doors act as a way to protect residents from intruders. Chief Perry said the building management is being notified of the problem and given three options to fix it.Those are:-Install hardware on the doors so they unlock automatically when an alarm is triggered.-Install a button in the lobby so firefighters may unlock the doors during an emergency.-Install a phone on the 5th floor so anyone in the hallway can call a 24/7 service to unlock the doors remotely during an emergency.Chief Perry said the issue would've become apparent during their annual inspection, "we were right about the time frame where in the next two or three months we would've been in that building, we walk the whole building, check all the life safety stuff."So how did this fall through the cracks in the first place? The building's approved plans on file show the fire code was missed in the developing stages. "The onus is truly on the architect, because the arcitect is the design professional who knows these codes inside and out," Chief Perry said human error is always a concern.Thanks to Chief Perry, a fix is on the way or 1810 State Street. "Channel 10 should take credit for it because of the phone call that you made to me and got me involved with it," he said.If the building was one story taller it would have fallen under more strict codes and this would not have happened. If you have a concern about your building, contact your management. 2329

SAN DIEGO (KGTV) -- The U.S. Food and Drug Administration (FDA) has released important answers to questions about food and coronavirus. Among the biggest questions people are asking is: can coronavirus spread from someone handling food who has contracted the disease?The FDA says that at this time, there is no evidence to support transmission of COVID-19 by food. "Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets," the FDA said.Here's more...Food Safety and the Coronavirus Disease 2019 (COVID-19)Source: https://www.fda.gov/March 20, 2020Are workers in the human and animal food and feed sector considered part of the essential critical infrastructure workforce? Yes, in a guidance issued by Department of Homeland Security on March 19 Guidance on the Essential Critical Infrastructure workforce: Ensuring Community and National Resilience in COVID-19, workers in the Food and Agriculture sector – agricultural production, food processing, distribution, retail and food service and allied industries – are named as essential critical infrastructure workers. Promoting the ability of our workers within the food and agriculture industry to continue to work during periods of community restrictions, social distances, and closure orders, among others, is crucial to community continuity and community resilience.Where should I send questions if we are having problems moving food or getting food through areas that have curfews and restrictions because of the coronavirus?If you are experiencing issues regarding your supply chain, delivery of goods, or business continuity, please contact the FEMA National Business Emergency Operations Center at NBEOC@fema.dhs.gov. This is a 24/7 operation and they can assist in directing your inquiry to the proper contact. March 17, 2020Q: Is the U.S. food supply safe?Currently there is no evidence of food or food packaging being associated with transmission of COVID-19. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.The virus is thought to spread mainly from person-to-person. This includes between people who are in close contact with one another (within about 6 feet), and through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill – to prevent foodborne illness. Q: Will there be food shortages?There are no nationwide shortages of food, although in some cases the inventory of certain foods at your grocery store might be temporarily low before stores can restock. Food production and manufacturing are widely dispersed throughout the United States and no widespread disruptions have been reported in the supply chain.FDA is closely monitoring the food supply chain for any shortages in collaboration with industry and our federal and state partners. We are in regular contact with food manufacturers and grocery stores. Q: Where should the food industry go for guidance about business operations? Food facilities, like other work establishments, need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a particular area. We encourage coordination with localExternal Link Disclaimer health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where they have operations..Q: A worker in my food processing facility/farm has tested positive for COVID-19. What steps do I need to take to ensure that the foods I produce are safe?Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence to support transmission of COVID-19 by food. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance.While the primary responsibility in this instance is to take appropriate actions to protect other workers and people who might have come in contact with the ill employee, facilities should re-double their cleaning and sanitation efforts to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.See: FSMA Final Rule for Preventive Controls for Human Food.Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices. In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19. IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments. Q: Do I need to recall food products produced in the facility during the time that the worker was potentially shedding virus while working?We do not anticipate that food products would need to be recalled or be withdrawn from the market because of COVID-19, as there is currently no evidence to support the transmission of COVID-19 associated with food or food packaging. Additionally, facilities are required to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.Q: If a worker in my food processing facility/farm has tested positive for COVID-19, Should I close the facility? If so, for how long?Food facilities need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a given area. These decisions will be based on public health risk of person-to-person transmission – not based on food safety.Q: How do I handle self-service food buffets such as salad bars in a retail setting related to COVID-19?Restaurants and retail food establishments are regulated at the state and local level. State, local, and tribal regulators use the Food Code published by the FDA to develop or update their own food safety rules. Again, there is no current evidence to support the transmission of COVID-19 associated with food or food packaging. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly eyes, but this is not thought to be the main way the virus spreads. The coronavirus is mostly spread from one person to another through respiratory droplets. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill—to prevent foodborne illness. As an extra precaution to help avoid the transmission of COVID-19 through surface contact, we recommend frequent washing and sanitizing of all food contact surfaces and utensils. Food-service workers also must practice frequent hand washing and glove changes before and after preparing food. Include frequent cleaning and sanitizing of counters and condiment containers. Consumers should wash their hands after using serving utensils. In communities with sustained transmission of COVID-19, state and local health authorities have implemented social-distancing measures which discourage or prohibit dining in congregate settings. We also recommend discontinuing self-service buffets and salad bars until these measures are lifted. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.Q: What steps do I need to take to clean the facility/equipment to prevent the spread of COVID-19?FDA-regulated food manufacturers are required to follow Current Good Manufacturing Practices (CGMPs) and many have food safety plans that include a hazards analysis and risk-based preventive controls. CGMPs and food safety plans have requirements for maintaining clean and sanitized facilities and food contact surfaces. See: FSMA Final Rule for Preventive Controls for Human Food.Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices. In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19. IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments. We encourage coordination with localExternal Link Disclaimer health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where their operations reside.Food facilities may want to consider a more frequent cleaning schedule.Q: Do I need to ask other workers who may have been exposed to a worker who tested positive for COVID-19 to self-quarantine for 14 days?Employers need to follow guidelines set by state and local authorities. If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance. Q: What measures are FDA (and CDC, state partners, etc.) taking to ensure that we remain able to address foodborne illness outbreaks during the COVID-19 pandemic?Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory, not gastrointestinal, illness. Foodborne exposure to this virus is not known to be a route of transmission.With respect to foodborne pathogens, CDC, FDA, and FSIS continue to work with state and local partners to investigate foodborne illness and outbreaks. FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network manages outbreak response, as well as surveillance and post-response activities related to incidents involving multiple illnesses linked to FDA-regulated human food products, including dietary supplements, and cosmetic products. During this coronavirus outbreak, CORE’s full-time staff will continue to operate to prepare for, coordinate and carry out response activities to incidents of foodborne illness. FDA’s Center for Veterinary medicine manages outbreak response for animal food and is similarly staffed and prepared to respond to incidents of foodborne illness in animals. CDC, FDA, FSIS and state and local public health partners are maintaining routine public health surveillance for infections and outbreaks that may be transmitted through foods. CDC continues to lead and coordinate investigations of multistate foodborne events, consults with states as needed on events within a single state, and works closely with FDA and FSIS investigators so that contaminated foods are traced back to their sources and controlled. 12664