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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 statistics for foster kids aging out of the system are grim. According to the National Foster Youth Institute, after reaching the age of 18, 20 percent of the children who were in foster care will become instantly homeless. And there's a less than a 3 percent chance for children who have aged out of foster care to earn a college degree at any point in their life.San Diego nonprofit Just in Time for Foster Youth (JIT) is doing its part to prevent young people here from becoming a statistic. "When you turn 18 a lot of times the foster parents say here is a few dollars and you're on your own, there's no one to help you out," said Ivan Chavez, who was in the foster system from age 7 to 17.Growing up, he didn't have many positive role models. "For me, I never went to high school, and I barely went to middle school."But his journey brought him to JIT, where he now works as a full-time employee. JIT's My First Home (MFH) program helps former foster youth furnish and move into their new living space, creating a foundation for stable housing.Once every month, youth participants involved in the program have the chance to shop at the MFH Distribution Center, providing participants housing essentials for free, such as furniture, electronics, linens, and appliances. "They come in through the front door they're like you have all this stuff, and it's for me? They feel special, you know?" said Chavez.Chavez went from once living on the streets to now pursuing a master's degree. "If I saw my 15-year-old self, I would say everything is going to be ok. You're going to grow up, and you're going to do good and hopefully change people's lives," said Chavez. The distribution center relies on community donations, and they currently need more couches, dining room tables, and dressers.You can learn more about helping the nonprofit on the Just in Time for Foster Youth website. 1914

SAN DIEGO (KGTV) - This record hot summer was the first that San Diegans had to pay the state's new high-usage charge on their electric bills. It led to bills as high as 0, and complaints pouring into San Diego Gas and Electric. Now, the utility says the charge - meant to discourage high use - isn't working and should be eliminated."We want to move forward to eliminate this charge and help our customers," said SDG&E spokesman Wes Jones.Jones said the utility understands the frustration over summertime bills. Nearly 81,000 households were hit with the high-usage charge in August, a month with record heat.RELATED: Making It in San Diego: Families stunned by high electric bills"We heard from folks that they needed that much energy to run their A/C and tried to stay cool," Jones sadi. "We think that's very important. We want to make sure they are comfortable."SGG&E now plans to ask the state Public Utilities Commission to eliminate the charge altogether."You hopefully will see a reduced shock and awe bill," Jones said.But questions remain about the proposal. The high-usage tier is just 7 cents more per kilowatt hour than the next lower tier. And by the time someone passes the high-usage threshold, they're already paying an 80 percent premium on electricity, at a price of 43 cents per kilowatt hour.RELATED: San Diego Gas and Electric addresses high power billsSDG&E would have to adjust those lower tiers if the state adopted its plan. "To me, it feels like you're on the street in New York and someone's moving a cup around with the ball in it. You don't know where it is and what's going on," said Jeff Tarzia, a Poway resident.Tarzia began driving for Uber after his family got hit with a 0 electric bill in August."As it stands right now I think they need to go to a more simplistic layout for the billing cycle," Tarzia said,.But Jones said the plan is not cosmetic. SDG&E also wants to expand options, like qualifying customers with plans that have lower rates - like the ones for those with electric cars. SDG&E also proposes to change its scheduled cash credits to all hit in August to help with the year's most expensive months.The utility will also ask the Public Utilities Commission to review its baseline rates - which sets tiers from the coast to the mountains. SDG&E also hopes to combine summer and winter prices for a lower year round rate. SDG&E plans to submit the proposal to the commission in the coming months. A spokeswoman for the commission said the agency would evaluate how to consider the options through a public process.  2665

SAN DIEGO (KGTV) — The San Diego Air and Space Museum is set to reopen now that the county has been approved to welcome visitors back to museums.The Balboa Park museum will reopen at 10 a.m. on Friday, June 12, the first day museums are cleared to reopen in California.Safety policies including capacity limits, social distancing, facemasks for guests and employees, hand sanitizer stations, and continuous cleaning and sanitizing will be in place.RELATED: San Diego Zoo hopes to reopen in 'coming weeks' under new limitsSan Diego cleared to reopen zoos, gyms, bars and wineries, day campsSan Diego theme parks aim for July 1 reopening"We’ve been working since the day we closed to ensure the Museum is a safe and welcoming destination," said Jim Kidrick, President & CEO of the museum. "We’re confident we’ve done everything possible to safely welcome guests back to the Museum. It’s time for us to re-connect with old friends and connect with new ones."Museum staff will also have their temperatures screened daily before entering the museum.The Air and Space Museum is one of many local attractions and theme parks that will be able to reopen starting Friday. Last week, state officials released guidance for these businesses to follow amid the coronavirus pandemic, which can be found here.Other attractions, including SeaWorld San Diego, Legoland California, and the USS Midway plan to reopen on July 1. The San Diego Zoo and Safari Park have said they plan to reopen in the "coming weeks." 1507

SAN DIEGO (KGTV) -- The second San Diego patient who tested positive for novel coronavirus, or COVID-19, has been released. UC San Diego Health made the announcement Monday and said the hospital is no longer caring for anyone with confirmed or possible cases of the virus. Read the statement from the hospital’s CEO Patty Maysent below: 345