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SAN DIEGO (KGTV) -- The Valley Fire has scorched more than 17,000 acres forcing families and animals out of their homes, but during all the chaos, the Children's Nature Retreat in Alpine was able to find safe homes for most of its 143 animals. It's been a tough last few days says Executive Director Agnes Barrelet, who spotted the fire and a hillside, the minute it sparked."You can't panic. You have to worry, but you have to remain cool. If you panic, your animals are going to sense it, and it's going to be worse," said Barrelet.In all, the nature retreat had to evacuate 118 of their animal which wasn't easy."We evacuated the most fragile animals first, and then the one's that may panic. I evacuated all the horses, then the mini horses mini donkeys," Barrelet says.A majority of the animals were taken by Good Samaritan's and given places to stay at various locations in East County."They were calling us and we were determining what space they had, and how much space. We also needed to know the height of the fences," Barrelet said. "That gave us an indication of who would take which animals where."It's been a tough year for the Children's Nature Retreat, as they were forced to close earlier this year due to COVID-19, and now the fires have temporarily shut them down."The fire of course forced us to close down again. If we are closed down, we have no revenues at all," Barrelet added. 1409

SAN DIEGO (KGTV) -- The San Diego FBI and prosecutors Monday announced a million reward for a wanted terrorist.According to the agency, Jehad Serwan Mostafa, 37, is a U.S citizen. During a Monday news conference, the FBI called Mostafa the “highest ranking American fighting overseas.” The FBI says Mostafa grew up in San Diego and, at some point, moved to Somalia and became a member of the al-Shabaab terrorist organization. RELATED: FBI searching for man who reportedly robbed San Diego grocery store bankAl-Shabaab has committed several bombings and attacks in the Horn of Africa, killing hundreds, the FBI says.The State Department's Rewards for Justice Program is offering a million reward for information leading to Mostafa’s arrest or conviction in any country.Mostafa is described as six feet, one inch tall, weighing approximately 170 pounds with blue eyes and a large scar on his right hand. He is also left-handed, the FBI says.Also at the news conference, prosecutors announced an indictment in federal court. Mostafe is charged with the following: Conspiracy to provide material to terroristsConspiracy to Provide Material Support to a Terrorist OrganizationProviding Material Support to a Foreign Terrorist Organization Mostafa is also known as Ahmed Gurey and Anwar. He was originally charged in 2009 on similar counts. Now authorities believe he continued providing support to terrorists until February of 2017. RELATED: FBI seeks men wanted for takeover bank robbery in EscondidoAnyone with information is asked to call the nearest U.S. embassy or consulate or the FBI at 1-800-CALLFBI or tips.fbi.gov.Watch the FBI news conference announcing the reward below: 1693

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 unofficial start of summer is here in San Diego and that means it’s time to hit the beaches and enjoy some sunshine.Health officials are reminding residents that it’s also time to check the water quality before heading out.The County of San Diego’s Department of Environmental Health checks the water on a regular basis and posts that information online.Due to the need to warn residents if water quality is poor, the county developed the “Check Before You Get In” website.The site allows people to check water conditions at more than 80 local beaches. According to officials, employees of the health department check 85 samples per week from April 1 to October 31.Click here to check out the website and see what the water is like before heading out. 783

SAN DIEGO (KGTV) - The oldest San Diego women's choir is scrambling to raise funds for a last-second trip to sing at the Pearl Harbor Memorial Ceremony. The Choral Club of San Diego dazzled crowds from veterans homes to Spreckles Organ Pavillion. They've been singing since 1939."It was a very private women's group. They all got together in their homes and they had tea," Executive Director Caron Andregg said, painting the picture of what the club looked like back then. In 2012, they officially became a 501(c)(3) non-profit and over the past five years they've been tuning to a more modern note."We've filtered out a lot of the older traditional music and we started filtering in more modern music," Andregg said.She said the crowds have loved it and they've ran with it, gaining notoriety and ultimately an invite to the Pearl Harbor Memorial Ceremony. Andregg added someone personally recommended the club to the organizers of the event on Honolulu."Getting 25 ladies to Hawaii is no small task," Music Director Kyle Adam Blair said. The group has been frantically making calls for two weeks, but are not gaining any traction."I can't even get people to pick up their phones ... That's why we're panicking and asking you for help," Andregg said.The club is stepping in after an East Coast choir suffered a misfortune and couldn't perform.Andregg said they are honored for the opportunity to be the only vocal ensemble."We're from a Navy town and we have a relationship with the Midway and we have relationships with other Naval outlets, we've performed for Naval ceremonies," she said.The group needs to raise ,000 in a month so they can book the flights and lodging for the choir members. 1706