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SAN DIEGO (KGTV) - The San Diego International Airport is making travel more accessible to blind and visually-impaired customers.They've partnered with San Diego startup Aira, a company which uses augmented reality to connect people with visual impairments to live agents.Through smart glasses or a smartphone camera, the agent becomes the customer's eyes, guiding them through the airport.While users typically pay a monthly Aira subscription, the service is now available free at select airports, helping customers through security, to restaurants, and baggage claim."My first time that I traveled alone after losing my vision, I was a wreck, I mean a wreck," said Maria Johnson, who became legally blind as an adult.“The thing about having Aira with you when traveling is you always have somebody with you," said Johnson.Johnson has a rare mitochondrial disease and started losing her vision six years ago. Shortly after her 50th birthday, she was legally blind. “I’m a mom, I have two kids, I’m a group fitness instructor, I was running a boot camp and running classes all over San Diego, and all of a sudden this happened," said Johnson.Johnson has used adaptive technologies like Aira to adjust to her new reality but admits it was difficult to ask for help in the beginning.“The beauty of it is that’s what the agent is there for, no job is too small or too big for an Aira agent," said Johnson.The Aira agent not only can see where the customer is but has access to an airport map.Airport officials say it's part of a broader mission to continue innovating at Lindbergh. 1591

SAN DIEGO (KGTV) - The San Diego County Fair is a place of sights and sounds, which could deter some families with adults and children with autism, PTSD, and other sensory-sensitive conditions to pass on the yearly festival.To help provide those families with the same fun at the fair, organizers will offer sensory stations and free sensory toolkits, containing noise-canceling headphones, fidgets, weighted lap pads, and other tools.Fair organizers teamed with KultureCity, which has implemented sensory-inclusion programs at public venues around the country, including for the NFL and NBA. This is the first time the organization has partnered with a fair.FAIR COVERAGE: 691

SAN DIEGO (KGTV) -- The region's high housing prices can be daunting, but there is a way to get the best bang for your buck when it comes to homebuying.San Diego realtor Mark Powell says the way to do that is by viewing properties by price per square foot. That way, even if the overall price is high, your dollars buy more house if the price per square foot is low. "First decide what location you want, and then go for the biggest bang for the buck there," Powell said. Powell said the price per square foot in San Diego ranges from 9 to more than ,000. RELATED: HUD Secretary Ben Carson visits San Diego to discuss affordable housing barriersHe says these are the best places when it comes find the best bang for the buck on single-family homes:Rolando (92115)El Cajon (92019; 92020; 92021; 92020)Chula Vista (Zip Codes 91910; 91911; 91913; 91914; 91915)These are the areas where Powell says are the best for finding condos:Mission Valley (92108)University City (92122)Oceanside (92054; 92056; 92057;92058)On a recent Friday, 10News joined Powell on a ride-along to look at some homes he identified that offer value. A three-bedroom single-family home in Rolando was on the market for 9,000, or 9 per square foot. It was missing part of a backyard fence and lacked central air-conditioning, but had been remodeled.RELATED: San Diego County home sales fall in January, prices remain steadyA three-bedroom townhouse in El Cajon was on the market for a minimum offer of 0,000, or 1 per square foot. It did have air conditioning, but its bathroom and kitchen fixtures had aged. Powell says those upgrade costs are minimal."You have to make sure the bones are good," Powell said, noting nothing is perfect and homebuyers will always identify something they consider lacking in a home.Finally, a two-bedroom, two-bathroom condo in Mission Valley was on the market for 5,000, or 6 per square foot. Powell said while its price per square foot was higher than the other two, he noted its overall price tag was within reach for some single earners."The downside is there is limited parking," he said. "However, the parking that you do have is secure."In December, San Diego County's median home price was 5,000, according to CoreLogic. 2263

SAN DIEGO (KGTV) — The San Diego Sockers announced Saturday that former team and North American Soccer League executive Jack Daley has died.Daley, 82, died on March 7 at his San Diego home, the team said. A cause of death was not immediately released.From 1981 to 1984, Daley was a managing partner for the Sockers, and prior to that, general manager of the Toronto Metros from 1971 to 1973 and then NASL Seattle Sounders from 1974 to 1981.During his time in Seattle, he helped the team to its first two Soccer Bowl championship games and iconic players to the city, according to the Seattle Times. He's credited with helping cement the Sounders as a household name in Seattle, before the league folded. The Sounders name would be adopted as Seattle's Major League Soccer expansion team in 2007. 803

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

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