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SAN DIEGO (KGTV) - The teen boy who was bitten by a shark last September in Encinitas threw the ceremonial first pitch at the Padres game Tuesday night.Keane Hayes, 14, was attacked by a shark while diving for lobsters off Beacon's beach. The shark managed to bite his left cheek, shoulder and chest.Hayes was an active athlete who was a pitcher for his baseball team, so he worried at the time whether or not he'd fully recover."I always thought, what if my arm isn’t the same? What if I’m not going to be able to throw?" said Hayes.But over the past nine months, he has been working hard with a physical therapist to get back to his former self."He’s come such a long way," said Jon Luu, the physical therapist who has been working with Keane."He’s always positive, always motivated to get better each and everyday," said Luu.While nervous, Hayes said he was excited to get up on the mound and show the crowd how far he had come.The pitch went straight over the plate. 978

SAN DIEGO (KGTV) - The United States Postal Service is handling nearly 16 billion deliveries this holiday season, a record number.Warren Burton, a program manager at the USPS, says it is a 12 percent increase from last year.“There’s a lot of online shopping,” he said, “a lot more than last year.” As a result, the USPS processing and distribution center at Carmel Mountain Ranch in San Diego added more seasonal workers. About 1,100 people are working around the clock up from the normal staffing of close to 900.“We gear up all year for this time of the year, we know it’s going to be non-stop, high volume-high demand,” Burton added.The White House declared Christmas Eve a federal holiday this year, but Burton says that USPS will remain open on Christmas Eve.“We greatly appreciate the gesture, but we’re going to keep working so we can keep the mail going,” Burton said.He says Dec. 20 is the last day to mail out a package or holiday card to make sure it is delivered by Christmas Day using regular shipping. Dec. 22 is the last day using express delivery. 1074

SAN DIEGO (KGTV) - The preliminary hearing got underway Wednesday for a case that saw the California Highway Patrol reverse course on blame months after a deadly wrong-way crash.Lauren Freeman appeared in court almost a year to the day of the deadly wrong crash on the transition ramp between I-5 and I-8 near Old Town about 2 a.m. Justin Callahan, 35 , who was driving a Volkswagen Jetta, died at the scene, while Freeman and her passenger in a Toyota Camry suffered serious injuries in the crash.The CHP initially thought Callahan was driving the wrong way, eastbound in the westbound lanes, but family members told 10News it didn't make sense because he should have been heading to Ocean Beach from the South Bay after work, and not away from it. After a more thorough probe, investigators determined it was Freeman who was driving the wrong way and driving under the influence. Officers arrested her in November on charges including murder and vehicular manslaughter while intoxicated."We're just hoping for justice. The truth came out through the CHP and now we have the justice system to go through," said Tommy Villafranca, Callahan's brother.On the stand, one witness says he was driving on I-8 headed toward Sunset Cliffs, when he and his passenger saw a light-colored 4-door car race past him going the wrong way."I was in the car ... noticed headlights coming in my direction. You see it and by the time it registers, it drove past me ... it was crazy," said Valentino Asuncion IV.10News reached out to a contingent of Freeman's supporters, who declined to comment. The hearing will stretch into Thursday, when the judge will decide if it heads to trial. 1674

SAN DIEGO (KGTV) — The San Diego Zoo Thursday called for action against recent moves aimed at weakening the Endangered Species Act.Monday, the Trump Administration moved to lessen protections established in the act. The moves effectively end blanket protections for animals newly classified as threatened and now allow economic cost to be taken into account when deciding whether a species must be protected."We are concerned that the changes to the Endangered Species Act will make it more difficult for us to protect species across the world for future generations," San Diego Zoo tweeted. "We have a rich diversity of unique species, many of whom find refuge in San Diego county. The proposed changes will reduce the protections that these species currently have, & limit the ability of wildlife officials to protect their homes & provide for long-term recovery."RELATED: Birth of rhino marks major milestone to save critically endangered speciesDuring a public comment period, the zoo submitted their support for the act to the government. The zoo pointed to its works increasing California condor, giant panda, and the Hawaiian Puaiohi populations.In the letter, the zoo objected to the deletion of the phrase "without reference to possible economic or other impacts of such determination" from the act and advocated that such determinations of a species must be made "solely on biological factors.""Presenting cost-benefit analyses would serve no purpose other than to undermine the statutory requirement for using best available science—which is precisely why Congress acted to explicitly prohibit economic considerations in this Section, while allowing such considerations when designating critical habitat," the zoo argued. 1749

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