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SAN DIEGO (KGTV) -- There's a less joyful side to the holiday season: going into debt. According to a Magnify Money study of last year's holiday spending, Americans racked up an average of ,054 of debt, a 5 percent increase over last year. The study also found more shoppers put that debt on high-interest credit cards. “Doesn't surprise me at all, doesn't surprise me at all, in fact, I’m probably guilty of it too," said Jim Vogt, a San Diego State University lecturer. “It’s a hole that’s real easy to get into and hard to get out of.”Only making minimum payments on that ,050 of holiday debt will take 63 months to pay off, and could cost around 0 in interest fees.Vogt says the number one thing consumers should do before holiday shopping is have a plan and create a budget, write a list of who you'll be shopping for this season.If you are using a credit card, have a plan to pay it off on time.Vogt also warns of being mindful on Black Friday.“Black Friday a lot of it is all temptation, something looks good, but it wasn’t what we planned on," said Vogt. “Some deals aren’t as good as they seem, you have to be smart and do your research.”Smart Shopping Tips: 1192

SAN DIEGO (KGTV) - The San Diego Police Department is preparing for the possibility of big demonstrations on and around Election Day. "We don't have any credible information to say that there's going to be civil unrest or large protests groups out on Election Day or soon thereafter on Election Day. However, we have been in contact with other cities throughout the United States. We've been in contact with our federal partners throughout the United States. We're preparing for possible unrest to occur on Election Day and afterward," said SDPD Lt. Shawn Takeuchi.SDPD will not reveal exact staffing levels but said that officers will be ready to handle the calls. Lt. Takeuchi added that SDPD has nine stations throughout the city and it’s up to each station's captain to determine appropriate staffing levels for the election. He said that officers are mindful of concerns surrounding the ballots and the pandemic. “As humans, when you don't know your future, I think it brings out a little bit of anxiety and so I think that we are aware of that and the emotions,” Takeuchi added.Sean Eldridge, with Protect the Results, told ABC10 News his group is focused in part on preparing several upcoming rallies in San Diego and beyond.“Part of our work at Protect the Results is to encourage every American to be patient and realize that it could take days if not longer before we know the full count of this election,” said Eldridge. "We have nearly 400 pre-planned events across the country which could happen as early as the afternoon of Wednesday, Nov. 4, the day after Election Day, if Trump were to try to undermine the election results.”Eldridge says that participants are being encouraged to remain peaceful.Lt. Takeuchi is asking for any groups planning demonstrations to please reach out to SDPD ahead of time so that officers can ensure everyone’s safety. 1871

SAN DIEGO (KGTV) — This isn't the first time the idea of an aerial tram in San Diego has been floated around. But it is the first time the idea of one from the airport has been raised.A feasibility study, completed by engineering firm WSP USA, proposed a "skyway" to connect San Diego International Airport to the convention center could be built with current aerial cableway technology.The study suggests the aerial cableway "has the potential to enhance mobility within the study area." The transit system could include intermediate stations at Santa Fe Depot, Seaport Village, the Embarcadero, and in the Marina District.Riders would also be able to connect to MTS, Coaster, and Amtrak stations, the study says.The skyway would cost about 0 million to 0 million to construct and about million to million to operate every year, the study says.The study adds the skyway could make 1.1 million and 1.6 million trips a year, or about 3,600 to 4,900 trips a day. An aerial cableway could transport about 2,400 people per hour per direction, with cabins holding eight to 12 people, according to the study.In the study, the skyway begins at the Gaslamp Quarter trolley station near Harbor Dr. and 5th Ave., and roughly follow Harbor Dr., Kettner Blvd., Broadway, and Harbor Dr. again to the airport, ultimately ending at passenger terminals. IS IT POSSIBLE?While the study determined a skyway is feasible, it did not say whether it would be the best method for mobility to alleviate traffic between the airport and downtown.A system of this kind would also be a first in the U.S. New York and Oregon are both home to point-to-point aerial cableways: the Portland Aerial Tram and Roosevelt Island Tram. But a system with intermediate stops hasn't been implemented in the U.S.Large aerial systems already exist in South America, Europe, and Asia. Many of those systems make intermediate stops and help with transportation through topographically challenging areas, the study says.It's not the first time an aerial method of public transportation has been suggested in San Diego. An aerial tram from the San Diego Bay to Balboa Park was introduced in another feasibility study in 2015.Read the full airport "Skyway" study here. 2287

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

SAN DIEGO (KGTV) – The two candidates hoping to become San Diego’s next mayor cast their ballots on Tuesday morning, and both Democrats had messages to voters on Election Day.Barbara Bry and her husband dropped off their ballots at a library in La Jolla on Tuesday. The day before, Bry spent time with her supporters and worked to drum up more support from voters.With his family by his said, Todd Gloria cast his ballot on Tuesday at the County Registrar of Voters in Kearny Mesa. On Monday, he had Gov. Gavin Newsom help him campaign through a virtual phone bank.After carrying out their civic duty, both candidates had messages for San Diego voters.“People hear our message of change for our city. Our focus isn’t on small issues like vacation rentals and scooters, but the big issues like homelessness, housing affordability, and transportation,” Gloria said.Bry said, “We built a grassroots volunteer effort with residents from all over this city. We knew from the beginning we were fighting against the special interest, special interest that has spent more than a million dollars running negative attack ads against me.”The most recent ABC 10News/San Diego Union-Tribune scientific poll shows this race essentially in a dead heat. 1245