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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 University of California San Diego continues to rack up the accolades, once again ranking among the best universities in the U.S. and the world. The latest Center for World University Rankings, published Monday, examined 20,000 universities around the world and focused on quality of education, alumni employment, quality of faculty and research performance. For the 2019-20 CWUR rankings, UC San Diego was listed in 7th among public U.S. universities. Among all U.S. universities, the La Jolla school ranked 21st. UC San Diego’s influence and reputation is known throughout the world, with CWUR’s 2019-20 ranking the school 27th -- or among the top 0.2 percent -- in the entire world. “UC San Diego’s collaborative, interdisciplinary research culture advances the frontiers of knowledge, shapes new fields of study, and disseminates discoveries that transform lives," said Chancellor Pradeep K. Khosla. "Our world-renowned faculty and scholars consistently discover solutions to society's most pressing issues while teaching the next generation of global thinkers and leaders how to drive innovation, fuel economic growth, and make the world a better place." In addition to the CWUR rankings, Nature ranked UC San Diego 4th among public research universities. Times Higher Education ranked the campus the No. 1 university established between 1945 and 1967, and CNBC ranked UC San Diego 11th for public colleges that pay off the most for alumni. 1476

SAN DIEGO (KGTV) - This election fired up voters and one Serra Mesa couple was driven by duty to vote for the first time.Anthony Joiner and Justine Gibson are engaged, and invested in this election."We recently became home owners and in the next few years we'll be parents hopefully so we feel like the future is in our hands and we want to be part of the decisions that are happening," Joiner said, with Gibson adding, "wanted to make it count."FIND YOUR POLLING PLACEJoiner said it felt great to cast his ballot for the first time, "I feel accomplished."Joiner and Gibson filled their ballots out in person. "We wanted the full experience," they said laughing."This year more than ever we felt the importance of voting and having our voices heard, this was primarily driven by the current political environment! I feel like the presidential race without a doubt is important, however equally as important are the local races/props that will have a direct impact on our quality of life," Gibson said.They didn't make their decisions in isolation, "we filled out our ballots together [at home]," Joiner said. "We’re pretty much on the same page on all things political and whatnot so it was a little bit easier," Gibson chimed in."We didn’t want our votes to cancel one another out so if we disagreed on something we would talk about it a little bit and see why," Joiner said laughing.Joiner said he hopes the tension fades after the election, "and I really want everyone to just get along really."Both hope for a positive outcome, "no matter what way it goes people just accept it," Joiner said. "And respect each other," Gibson added.The couple encouraged others to make sure they cast their votes on Tuesday.The polls close at 8 p.m. Tuesday. 1753

SAN DIEGO (KGTV) - These days, it's hard to go a block in the East Village without seeing a restaurant that's out of business.Recently, the Tilted Kilt, Market Hall, Smashburger, and Sol Cal Cafe have all shuttered. "I just noticed constant, consistent places are closing around here," said Ed Korb, who was visiting the area Thursday.Alina Ahmed, who owns Cafe De L'Opera, on J Street, says it's ever-increasing rents, and higher costs like minimum wage and electricity that are squeezing her, and causing her colleagues to close. She's been in business for five years, and says it gets harder each time the calendar turns. "Everybody thinks that because you're close to Petco Park, which is a great location, you're going to make a lot of money," she said. Ahmed says she tried keeping her cafe open during Padre games, but even then the foot traffic couldn't justify it.The East Village Association, which keeps a directory businesses, said in a statement that this part of the evolution of the neighborhood."As the East Village community continues to grow, so to does the sophistication of our businesses housing and residents, which lends to a competitive higher end urban environment, offering a uniquely downtown San Diego experience," the association said. A spokeswoman for the Tilted Kilt, which also closed its Mission Valley location earlier this year, said the owner of the space near Petco Park wanted to go in a different direction.   1502

SAN DIEGO (KGTV) -- The San Diego Blood Bank is hosting a Holiday Bowl blood drive during a time of year when donations are typically low. The drive will be held Thursday, November 21 between 8 a.m. and 6 p.m. in the SDCCU Stadium parking lot, sections A and B. Donors are encouraged to make an appointment ahead of time, but walk-ins are also welcome. The blood bank says they hope to get several hundred people to donate, because the winter is always a slow time."People get busy, they go on vacation, and blood donation kind of falls off as a top priority," says Blood Bank CEO David Wellis. "The need for blood, though, doesn't decline.The blood bank likes to have a 4-7 day supply on hand. Right now, Wellis says they have about 2 days. They hope Thursday's drive will bring the supply back up.RELATED: With Chargers gone, San Diego Blood Bank plans a more inclusive holiday blood driveThis year, donors will receive a pair of tickets to the Holiday Bowl on December 27. The decision to pair with the football game ties the holiday-season blood drive back to football.For years, the blood bank and the Chargers teamed up for the event. But when the Chargers left San Diego after 2016, they took the blood drive with them.In 2017, the blood bank tried a sports-themed event called "San Diego Cares" to get donations. 700 people gave blood that day.By contrast, the Chargers Blood Drive would get anywhere from 800-2,000 donors.The blood bank hopes offering free Holiday Bowl tickets will help build this event to the same level of success."I think, over time, it will," says Willis. "We've done Comic-Con for 43 years. That started off small and it's giant now. And in the summer we have the annual Padres blood drive that's growing quite nicely."Games and giveaways will also be set up throughout the day. To be eligible to donate blood, participants must be at least 17 years old and weigh at least 114 pounds. Donors must also be in general good health. While the blood bank had asked people to sign up for a specific time, they say anyone is welcome to drive in and donate without an appointment.RELATED: San Diego man celebrates 50 years of donations to San Diego Blood Bank 2192