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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

SAN DIEGO (KGTV) -- The San Diego Police Department is warning residents to be careful what they donate after someone reportedly brought in a grenade to a local charity, the department said.“One of our local charities found this as they were sorting donations,” the department said, referring to the grenade.Police said the device was only a training grenade, but that officers “took every precaution as if it was real.”“It may be the season of giving but please DO NOT include this as a part of your donation,” the department added.It may be the season of giving but please DO NOT include this as a part of your donation. One of our local charities found this as they were sorting donations. Thankfully this was only a training grenade but we took every precaution as if it was real! pic.twitter.com/MFgDcPXM1j— San Diego Police Department (@SanDiegoPD) December 8, 2020 880

SAN DIEGO (KGTV) -- The San Diego Blood Bank is asking for convalescent plasma donations from patients that have recovered from COVID-19. The plasma is used at local hospitals to help fight COVID-19. Although not a cure for the virus, the plasma has proved to be effective for some patients. The blood bank says they are running low on convalescent plasma because requests from hospitals have gone up. The process of donating takes a little more than an hour, including the check-in process. To donate plasma you must have had a positive COVID-19 test, recovered from the virus and be symptom free for 28 days. Donations are by appointment only. One plasma donation could help as many as 3 to 4 people fight the virus. If you'd like more information about donating, click here. 786

SAN DIEGO (KGTV) -- The upcoming San Diego Blood Bank's blood drive brings those impacted by the donations of others into focus.One of those people brought into focus is Bryan Caraveo. Bryan was hit by a dump truck while riding his bike to work on National Bike to Work Day.Due to the accident, Bryan suffered a traumatic brain injury, collapsed lung, several broken ribs and a broken nose, clavicle and vertebrae.Bryan underwent two surgeries that required several blood transfusions, according to the blood bank.RELATED: San Diego Blood Bank partners with Westfield, ABC10 to host 'The Gift of Health'In describing the first moments he woke up in the hospital and realized what had happened Bryan said, “It was a matter of realizing that I was awake somewhere I didn’t know where I was or how I got there.”Bryan’s life was in part saved thanks to people who donated blood to the San Diego Blood Bank.“It makes me feel great because I know that at some point there were people who donated that helped me,” said Bryan.Bryan now frequents the blood bank to give back to those who gave him back his life.He also shared some advice for those on the fence about making a blood donation. “Take a look at your family and friends that are around you and imagine that in an hour they need blood. Are you willing to give a pint of blood to save their life? If you’re willing to give, you know, your family and friends a pint of blood, what about somebody else?” 1470

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

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