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SAN DIEGO (KGTV) - The San Diego County migrant shelter is stepping up protocols Friday after officials announced the number of cases of migrants with flu-like symptoms doubled in 24 hours.A plane full of migrants landed at Lindbergh Field Friday around 1:15 p.m. The concern Friday is the flight may have more sick migrants.Border Patrol officials stated migrants are given a health screening in Texas before they travel to San Diego, and are screened again once they land.County Health officials say when they screened 47 migrants at their downtown shelter, they found 13 migrants with flu-like symptoms. A total of 29 migrants have been diagnosed with the flu since May 19, officials say. Twenty-four migrants are currently quarantined.RELATED: County responds to flu outbreak at shelter, linked to Texas migrants flown to San Diego"This is a new situation to us and I'm told it could get much worse," County Supervisor Dianne Jacob said.Once off the plane, the migrants who crossed illegally in Texas and flown to San Diego are taken to a Border Patrol Facility to be processed by ICE.Eventually, they end up at the shelter. There they get another health screening and starting Thursday, everyone gets a mask and Tamiflu pill as a precaution to keep the sickness from spreading.As of Friday, extra nurses are coming into the shelter to check on the group and ensure no one else has come down with the flu.Those who are diagnosed go with their families to a hotel that has individual air units, so they don't spread the virus. They are educated on why they should stay in the room and, if they leave, what precautions to take so they don't infect others.Migrants in the shelter can come and go as they wish.Border Patrol stated migrants who exhibit flu-like symptoms are not allowed to fly and instead are given medical treatment in Texas. Border Patrol also said agents closely monitor detainees throughout the trip.The state dedicates ,000,000 to migrant shelters, according to County Supervisor Nathan Fletcher's Office. 2037

SAN DIEGO (KGTV) -- Thousands of people visited Seaport Village Saturday to watch outdoor entertainers at the 14th Annual Busker Fest 2020. As the fear of coronavirus spreads, attendees of the festival seemed unbothered by it.Gather around! Let your eyes and ears feast on the marvels of jugglers, daredevils, and aerialists."Buskers have always been a big part of our history down at Seaport Village," Scott Andrews, Marketing Director of Seaport Village, said. Coming to the festival has become a seven-year tradition for Shannon Steward and her nine-year-old son, Aiden. "I like supporting the street performers!" Stewart said. "I never even knew what a busker was until I found out about this festival."New this year: Busker University. It's a special place where kids can learn about art and busking skills. One of the most popular booths is the slime station. Children can make slime by mixing Borax, water, and glue. After playing at the slime station, the kids are encouraged to wash their hands by using either baby wipes or hand sanitizer.Ahead of the event, San Diego Port Authority added hand-washing stations all along the Embarcadero, to quell growing fears of the coronavirus. Regardless, Stewart said good hygiene is something she always preaches to her family. "We are making sure we are washing our hands, not touching too many things, but obviously, we are kind of diving into the slime and no big deal!" Stewart said. She said she is not going to let fear and hysteria ruin their fun."It's at the forefront of our minds, but it's not changing too much of what we are doing right now," Stewart said. "Now, that may change in a couple of weeks. But for right now, we are living in the moment, enjoying the things that we've always done, and the tradition at the busker festival."The Busker Fest continues Sunday from noon to 6 p.m. at Seaport Village. 1877

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 San Diego County Board of Supervisors Wednesday voted 4-1 in favor of Otay Ranch Resort Village 13, a mixed-use community to be developed near the city of Chula Vista.When completed, Otay Ranch Resort Village will feature 1,938 homes, a fire station, sheriff's station, trails, an elementary school, parks and open space, according to a county staff presentation."We must have more housing that is well-planned, that is walkable, bikeable, and smart net zero housing such as this proposal," said nearby resident Richard Richardson.Proposed by developers Baldwin & Sons and Moller Otay Lakes Investments, Otay Ranch Village is located less than a mile east of the city of Chula Vista and 12 miles southwest of the community of Jamul.The county Planning Commission voted 4-2 in favor of approval, and the county Planning & Development Services department also recommended approval.Several environmental groups urged the board to table the project until the county resolves issues over its Climate Action Plan, along with species protection concerns and wildfire hazards."The amount of greenhouse gas here is substantial," said Dr. Peter Andersen, a Jamul resident and member of the Sierra Club. Board Chairman Greg Cox said the project has "gone above and beyond" to address greenhouse gas emissions.Cox said the county is facing a housing shortage emergency, and Otay Ranch Resort Village is "one that's better designed than most I've seen" in terms of fire safety. "I believe this is a good project that checks all the boxes," he added.Although he praised the overall project, Supervisor Nathan Fletcher cast the lone no vote."My reluctance today is that we're very close to resolving a series of lawsuits and there's an effort to get a legally enforceable climate action plan, and then we can assess this project," he said.The county's plan has been the subject of several legal challenges. In June, a three-judge panel of the 4th District Court of Appeal in San Diego also found that reliance on carbon offsets was not legal, and shouldn't be used as a mechanism to allow general plan amendments to move forward.Fletcher said that while the Otay Village project is consistent with the density requirements in the county General Plan, his concerns over the use of carbon offsets prevented him from voting yes on Wednesday.Supervisor Jim Desmond said that despite problems with the Climate Action Plan, the county shouldn't have to stop all development.The board vice chairman also said that Otay Ranch Resort Village 13 complies with the county's Multiple Species Conservation Program, and received the blessing of San Diego County Fire Chief Tony Mecham. "This project of all the projects [brought] before this board is probably the safest from a fire safety standpoint," he said. "This is fantastic; it's showing real progress and real effort," Desmond added. 2902

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