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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 San Diego Padres and Ballast Point Brewing Company are toasting the team's early success in 2019 with a new brew called Swingin' Friar Ale.The Padres unveiled the beer Monday at the brewery's Miramar location.Swingin' Friar Ale is an exclusive beer to honor the team’s 50th anniversary in America’s Finest City and will be available year-round. Fans of the brown and gold color scheme will enjoy the packaging on the six packs, Ballast Point said.The Simcoe hopped pale ale has aromas of grapefruit and citrus complemented by a crisp, biscuity finish, Ballast Point said. “In developing Swingin’ Friar Ale with the Padres, we all agreed we wanted to brew an easy-drinking beer that’s perfect for the ball game but still packs the hops San Diego is known for,” Ballast Point VP of Brewing James Murray said. “Ballast Point has called San Diego home for more than 20 years and proudly supports the hometown team.”“When we considered a local craft partner to collaborate with on the Padres first-ever co-branded beer, Ballast Point was a perfect fit given our long-standing partnership and their 20-plus years of brewing and distributing award-winning craft beer throughout San Diego,” said Erik Greupner, President of Business Operations for the San Diego Padres. “The occasion of our 50th anniversary this season was a meaningful time to launch this new beer and offer Padres and Ballast Point fans an opportunity to enjoy the beer and celebrate with us at Petco Park and throughout San Diego.”Even before the first pitch, the Padres are reporting the earliest sell out for Opening Day, Mar. 28, in recorded history, with All Star Manny Machado generating excitement for the team.RELATED: Machado signing brings hope to San Diego Padres fans, businesses near Petco ParkSan Diego’s craft beer industry will be celebrated at BeerFest on Friday, May 11 at the ballpark. Ticket holders can enjoy beer specials for and live music in Park at the Park. 1978

SAN DIEGO (KGTV) - The San Diego man who claimed he punched a San Diego Police officer in self-defense was convicted on four counts Friday.Frederick Jefferson was arrested February 3 at Chicano Park in Barrio Logan. At the time, police were trying to disperse a crowd which had gathered as two groups debated the historical significance of the park. Barricades were in place, and dozens of officers were standing by to keep order.During a jailhouse interview with 10News, Jefferson said a San Diego Police officer asked him to get out the street. However, Jefferson said he didn’t want to walk with the protestors.RELATED: San Diego man claims he punched officer in self defenseJefferson said he tried talking to the officer but admitted he did not get out of the street.“When they got out of the car, I continued walking,” he said. “I told them I said, ‘I’m just going to keep walking on’ and as I kept walking on they came up behind me.”RELATED: Video: Demonstration between groups at Chicano Park becomes violentJefferson said an officer grabbed his shirt and swung a billy club.“I was afraid that if this dude got back a hold of me he was going to go town on me with the billy club," Jefferson said.San Diego Police Lt. Scott Wahl said Jefferson started fighting first.Jefferson admitted to 10News that he hit the officer twice in the face.“I swung and hit him to put distance between us and then he swung again and I swung again because I could not let this dude grab me.”Police said Jefferson broke bones in the officer’s face.“It was a very serious injury. It could have been much worse,” said Lt. Wahl.“If he got injured like really badly like they’re saying, I’m sorry for that,” offered Jefferson.Jefferson was convicted of four crimes, including force likely to cause great bodily injury on a police officer and resisting a police officer with force or violence 1905

SAN DIEGO (KGTV) -- Though the academic school year begins Monday, most UC San Diego students have a few more days before they have to log onto their online classes. But, that’s not the only changes students are dealing with this semester.Student Anthony Sanchez said nothing seems normal this semester. Going into his second year, he’s adapting to changes the university has made to try and prevent the spread of the coronavirus on campus.“I understand why they have to do it and I understand and agree with it. But from the student perspective, I’m 19, and it’s not really a fun thing to go through right now,” Sanchez said.Ninety percent of UC San Diego classes will be held virtually, and there will be many students like Sanchez that will be logging on from campus housing. He’s hoping this semester will go a lot smoother than last semester.Sanchez added, “This fall, I’m expecting it to be better in terms of how it’s structured. Because a lot of teachers were going on the fly and setting up lectures and scheduling as it was going. I’m expecting it to be more organized.”Sanchez told ABC 10News that the school was organized when it came to students moving into campus housing. There were about 7,500 students that returned to campus.The move-in days were spread out over 10 days to space people out. Each student could only bring two people to help them move.Each student was also given a coronavirus test, and Sanchez said he got his results within 48 hours.To help control the spread of COVID-19 on campus, the university also launched a voluntary program that utilizes smartphone technology to notify students if they may have been exposed.As for Sanchez, and what’s ahead for this fall quarter, he said he’ll just work on following the rules and saying positive to get through the year.“I guess I’m just going to have to make it the best that I can with what I can. It should be interesting,” Sanchez said.As far as testing, all students that live in on-campus housing and those that attend classes on campus are required to get tested for the coronavirus twice a month. 2092

SAN DIEGO (KGTV) -- The rapid rise in housing cost is beginning to cool in San Diego County, at least for now according to Zillow.Over the last year, home values rose six percent, down from more than eight percent a year ago. The Zillow report also found that home values are also rising slower than average.The trend may be welcome news for renters. Over the last year, rent rose only one percent to an average of ,540. At this time last year, rents were rising at a dizzying 3.5 percent annually.Even though price increases are slowing, the median home value in San Diego is still 4,100. 602

来源：资阳报