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SAN DIEGO (KGTV) – The San Diego Padres released their 28-man roster ahead of their National League Division Series matchup against the Los Angeles Dodgers, and while starting pitcher Mike Clevinger is active and eligible to play, fellow starter Dinelson Lamet is not on the roster.Clevinger, who missed the NL Wild Card Series against St. Louis, is slated to start Tuesday night’s Game 1 in Arlington, Texas, the team announced Tuesday morning.Lamet also missed the series against the Cardinals with an arm injury, and the team did not release any new details on his status.The Padres' finalized roster for the NLDS round:Pitchers:Austin AdamsMike ClevingerZach DaviesTim Hill (LH)Pierce JohnsonAdrian Morejon (LH)Chris PaddackEmilio PaganLuis PatinoDrew Pomeranz (LH)Garrett RichardsTrevor RosenthalCraig StammenMatt Strahm (LH)Ryan Weathers (LH)Catchers:Luis CampusanoJason CastroAustin NolaInfielders:Jake CronenworthEric HosmerManny MachadoMitch MorelandFernando Tatis Jr.Outfielders:Greg AllenTrent GrishamWil MyersTommy PhamJurickson Profar 1055

SAN DIEGO (KGTV) – The Valley Fire has forced many East County residents to evacuate, but one homeowner said he and his family have decided to stay in their home and ride the situation out.Leo Prado told ABC 10News, “Where are we going to go? It’s not like we just have luggage and we can go into a hotel. We have animals here.”Prado said picking up and leaving his home in the Deerhorn Valley area, near Jamul, isn’t an easy task, especially with horses and dogs on his property.Prado and his family are staying put, as their area is only under a voluntary evacuation as of Tuesday afternoon.According to Prado, his property has not had power since the Valley Fire started on Saturday. He said San Diego Gas & Electric keeps pushing back the restoration time, which is affecting his decisions.RELATED COVERAGEINTERACTIVE MAP: Valley Fire erupts in Japatul Valley areaPHOTOS: Valley Fire erupts in East CountySocial media reaction to Valley FireCheck today's weather forecast in your area“They keep kicking the can. They say it’ll be back at noon, 30 minutes before that nothing … or 4 p.m. -- 30 to 40 minutes before 4 p.m., nothing,” Prado said.Prado spends more than 0 a day refilling his propane tanks for the generator his house relies on.However, with Santa Ana winds set to pick up late Tuesday, Prado said he may be forced to change his mind and find somewhere to go.ABC 10News reached out to SDG&E for comment, and officials provided this statement:“We truly appreciate everyone’s patience as our crews continue to work in challenging conditions to restore power safely as soon as possible. The Valley Fire continues to impact SDG&E power lines in the area of the fire. When there is an appropriate level of containment, allowing for safe conditions, SDG&E crews will be allowed to inspect the power lines for damage and will make necessary repairs to ensure their safe operation. We continue to coordinate closely with the CALFIRE Incident commander and have crews staged in the area who will work to restore power once CALFIRE determines it’s safe to enter the area.”The utility urges customers to check for updates on power outages/restorations at https://www.sdge.com/residential/customer-service/outage-center/outage-map.Meanwhile, the Red Cross is working to find hotels for those who show up at designated evacuation centers.Click here for more information on evacuations. 2415

SAN DIEGO (KGTV) - The San Diego County Sheriff’s Department is investigating a threat phoned in Thursday to a Spring Valley elementary school. A male, possibly underage, called Bancroft Elementary on Tyler Street about 2:45 p.m. to say there would be a shooting at the school, deputies said. The caller also said the school should go on lockdown. School officials initiated the lockdown and alerted the Sheriff’s Department, which sent deputies to the scene. California Highway Patrol officers also responded to the school. No other threats were made, and no other information substantiated the caller’s threat. Bancroft Elementary released students without incident under the watch of law enforcement officers, Sheriff’s Sergeant Michael Hettinger reported. 767

SAN DIEGO (KGTV) -- Three Port of San Diego Harbor Police officers tested positive for coronavirus, the department announced Wednesday.After learning of the positive results, the Port of San Diego says it notified the department and port staff.The officers are isolated and undergoing treatment at their homes and will seek further care should it be necessary. Their condition is unclear at this time.The department also said it’s working with San Diego County health officials to conduct contract tracing and notify people who had close contact with the officers.“Prioritizing the health and well-being of the public, our partners, and Port employees and their families, the Port encourages and reminds the public, for their health as well as that of first responders, to wear face coverings, practice and maintain social distancing, wash hands frequently, and avoid crowded spaces and gatherings,” the Port of San Diego said in a news release. 953

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