沈阳去掉狐臭需要多少钱(沈阳灰指甲技术哪家好) (今日更新中)

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 vision of SDSU's future home field is coming into focus after brand new renderings were unveiled Saturday at Aztec Football Fan Fest.This comes after a November ballot measure to redevelop the SDCCU Stadium site with a professional soccer stadium. It was handily rejected by voters, who favored a competing plan that will include a new stadium for San Diego State University football."We have designed a stadium that works for Aztec football, but it's going to work for soccer, it's going to work for concerts, the concourse was developed in a way that it's going to be able to be used 365 days a year," Athletics Director John David Wicker said.READ RELATED: Sources: SDSU meets with Major League SoccerWhen students saw the new plan, they were ecstatic, "that's so awesome! It would be amazing to finally fill the stadium for once because it feels empty but we know there's a bunch of people here," SDSU student Taylor Adams said.The new stadium would seat up to 35,000, position the student section behind the goal posts and create dining designed for students."That are discounted for them. Our goal is they'll be able to use their Red ID, the money that's on their Aztec dining plan that they can use there," Wicker said."I'm all for it because students are really on a budget out here," SDSU student Lindsy Peterson said. "I'm not trying to spend on water anymore," Adams added.The new stadium is projected to cost 0 million, according to officials. The Environmental Impact Report is accepting public comment through October, Wicker said. They hope to break ground in the Spring of 2020 and have their first game in their new stadium September 3, 2022, against University of Arizona. 1727

SAN DIEGO (KGTV) — This weekend is packing platefuls of food, delicious brews, and tons of free fun to enjoy around town.Balboa Park's free food truck festival runs through Friday, hosting several culinary creators — and their trucks — at the park, as well as games and activities and live entertainment.Chicano Park marks their 49th annual Chicano Park Day celebration, celebrating the park's heritage and beautiful murals and art throughout the park.MORE: Don't see anything you like? Check out our event calendar for even more local eventsPacific Beach is celebrating the beach life during Bikes, Boards, and Brews, packed with delicious beer, food pairings, art, and more. And Belmont Park is ready to hop into Easter with the park's Easter Bash celebration this Sunday.Here's a look at what's happening this week:THURSDAYSpring Fling Food Truck FestivalWhere: Balboa Park; Cost: Free(Thursday - Friday) Balboa Park's Spring Fling Food Truck Festival will bring a variety of delicious culinary treats to Balboa Park. Not only will San Diegans get to try a variety of type of cuisine, but several hands-on activities for kids, and live entertainment will be provided. Games like giant checkers, bowling, cornhole, and giant tumbling blocks will also be available.San Diego Guitar FestivalWhere: Japanese Friendship Garden; Cost: - (Thursday and Saturday) Balboa Park's Japanese Friendship Garden hosts two days of diverse guitar performances, from acoustic to electric, with the debut of three top international guitarists: Bokyung Byun, featuring contemporary and traditional repertoire for guitar; Jiji, playing on classical and electric guitar; and Alexandra Iranfar, singing a variety of songs for voice and guitar.FRIDAYWomen's Film Festival San DiegoWhere: Lyceum Theatre in Horton Plaza; Cost: - (Friday - Saturday) For two days, San Diegans can enjoy cinema highlighting the importance of female representation in film, in front of and behind the camera, during Women's Film Festival San Diego. The festival provides female storytellers a platform to showcase their work and connect with other filmmakers.74th annual Del Mar National Horse Show: Western WeekWhere: Del Mar Fairgrounds; Cost: Starting at (Thursday - Saturday) The Del Mar National Horse Show hosts Western Week competitions culminating in Saturday's Night of the Horse event, where spectators will experience an action-packed horse show featuring Mexican revolutionaries, Pancho Villa and Emiliano Zapata and the courageous women who fought beside them, a reproduction of the Concord Stage Coach, and cowboys and cowgirls test their equestrian skills. SATURDAYSushi Making ClassWhere: Sabuku Sushi; Cost: - Want to learn how to make your own sushi at home? Sabuku Sushi is hosting a sushi making class where students will learn the basic skills for making sushi at home. Attendees will make three different rolls and take home their own makisu mat. Bikes, Boards, and BrewsWhere: Crown Point Park; Cost: - Celebrate delicious brews and the beach life in Pacific Beach during Bikes, Boards, and Brews, featuring some of San Diego's best craft beer brewers, food pairings from local PB restaurants, a bike show, local art, and more.49th Chicano Park Day CelebrationWhere: Chicano Park; Cost: FreeThe Logan Heights community will celebrate the 49th annual Chicano Park Day at the famed park underneath the Coronado Bridge. The free festival brings together community members annually for art, education, entertainment, and honoring Chicano culture and the park.Cabrillo Fee Free DayWhere: Cabrillo National Monument; Cost: FreeFor the first day of National Park Week, enjoy access to Cabrillo National Monument for free and check out one of San Diego's most scenic parks, offering a look into California history where Juan Rodriguez Cabrillo stepped foot on the country's West Coast. Visitors can also enjoy access to the low-tide pools and Old Point Loma Lighthouse.SUNDAYEaster Bash at Belmont ParkWhere: Belmont Park; Cost: FreeBelmont park will bring back its annual East Bash with egg hunts, Easter activities, and photos with the Easter bunny, live music and more fun at the park.Easter Sunday at the DelWhere: Hotel del Coronado; Cost: - 0Celebrate Easter Sunday at the Hotel del Coronado, with where the hotel will host a petting zoo, Easter service, and more fun for kids on the Paseo Lawn with an egg dye station, clothing for sale, and more.Lilac FestivalWhere: Fort Cross Old Timey Adventures; Cost: - (Saturday - Sunday) Five acres of lilacs can be enjoyed in Santa Ysabel at Fort Cross Old Timey Adventures, where the Lilac Festival hosts flowers for sale, hayrides, hoedowns, a petting zoo, a reptile show, tomahawk throwing, and much more. Reservations for activities is highly recommended.CatsWhere: San Diego Civic Theater; Cost: Starting at (Thursday - Sunday) It's the final weekend to catch CATS at the San Diego Civic Theater. The Tony Award-winning musical tells the story of one extraordinary night when a tribe of cats gather for its annual ball and must decide which cat gets to be reborn.San Diego Zoo giant pandas farewell partyWhere: San Diego Zoo; Cost: Free with park admission(Thursday - Sunday) The San Diego Zoo will celebrate their giant pandas Bai Yun and her son, Xiao Liwu, before the two are brought to China. Zoo visitors can see the pandas at their habitat leading up to their departure, and the park will be selling special commemorative bells and offering free tags to hang on the Giant Panda Friendship Wall. 5582

SAN DIEGO (KGTV) - The second night of the San Diego Film Festival brought in big stars, who talked productions, current culture and how much they love our city.On the red carpet, it was like a reunion, stars giving each other accolades and exchanging greetings.Alex Wolff grabbing a moment of Kathryn Hahn's time in front of our camera, "I just want to say how amazing you are in your new movie and you're amazing and I'm a big fan and I'll stop." Hahn responding humbly, telling him she's excited to see his work as well."I've gotten very lucky, these people are actually talented," Topher Grace said. Most people know him for his role as Eric Forman on That 70's Show.Hahn told us she spent the day at the zoo with her daughter, "I love it here!"John Cho telling us he's been here mostly for Comic Con. He noted the Trolley 'cuts through the fun' of the event, joking, "just a bunch of people with masks on with impaired vision crossing railroad tracks, not a big deal San Diego City Council, get it fixed."We asked Kenny Loggins about Top Gun 2, and if he'll write a song to rival "Danger Zone", "I'm not officially working on it, I'm working on it on my own end." He said when he's done, he'll put in a bid, "they're still thinking about it."The stars did get serious, talking on hot topics their productions handled. "I think you know with what's going on in our country and our political discourse, we have to stop speaking to each other as much through these devices and to speak with each other eyeball to eyeball and I think that's the way toward peace versus avariciousness," John Cho said, talking about "Searching".Christian Navarro said he's felt the impact of 13 Reasons Why. "I've traveled the world now for this show and I cannot tell you how many young people have come up to us and said because of your show people have treated me better, because of your show I am still here today."OCtober 10th- 14th is focused on film debuts, some already getting Oscar Buzz.CEO of the San Diego Film Foundation, Tonya Mantooth, gave us her predictions, "I mean I think Jake Gyllenhaal's performance in Wild Life will get him a nomination. I think Melissa McCarthy last night she will get a nomination"The festival runs through Sunday, you can check out the movies before they hit theaters by buying a pass?online. 2362

SAN DIEGO (KGTV) - There are jobs for college students. And then there's Woodstock's Pizza. Woodstock's is not an ordinary college job. "We look at all of our extended employees as part of the Woodstock's family," says Jeff Ambrose, CEO of Woodstock's Pizza. If Woodstock's is a family, then Jeff Ambrose is the Godfather. Ambrose began his career with Woodstock's right out of college back in the early 1980s. He's grown up with the restaurant since his college days at Oregon State doing everything from delivery to management. It was then Jeff learned about treating employees like family from original owner Chuck Woodstock decades ago in Corvallis, Oregon. "Chuck had this vision of having a Woodstock's Pizza in every college town west of the Mississippi," adds Ambrose. RELATED: City of San Diego's 10 steps to launching a small business or startupSo, when Chuck decided to bring a Woodstock's to Santa Barbara in 1982, he asked Jeff to help open it. Not only that, Jeff was given the opportunity to own 25% of the restaurant. That opportunity for employees to own part of the franchise continues to this day with Jeff. "Because I think it's the right thing to do," Ambrose answers when asked why. In the mid-1980s Chuck Woodstock died in a plane crash. It was Jeff who took over the chain in California including two restaurants here in San Diego. And to this day, his managers have opportunities to buy stock in Woodstock's."That was a big part for me of saying we want to give back," says Ambrose. "We want people to share in the success of the store, and I've just really been passionate about that ever since."RELATED: Making it in San Diego: Entrepreneur builds breakfast empireAnd that's not all. Employees are paid above minimum wage; those who work more than 30 hours a week are offered medical and dental benefits. Woodstock's was doing this long before the Affordable Care Act became law. "My thought is that we want to keep and retain the best people we can keep and retain," says Ambrose confidently. Yesenia Rios is a great example. "I personally need a job that can be flexible with me," says Rios. Yesenia is an engineering student at San Diego State. She started at Woodstock's a couple of years ago making pizzas. Now she's in administration working in the company's I.T. Department. RELATED: San Diego nonprofit helping entrepreneurs launch business dreams"This is my chance to really make something of the things I've been learning in school and get within project management," adds Rios.Jeff and his wife Laura have seen employees come and go over the years. For some, it is just a college job. But for the Ambroses, they're all family."It's very heartwarming, I tear up," says Ambrose holding back tears. "This may not be their lifelong job like it has been for me, but we hope to give them skills that they can take other places." 2868

来源：资阳报