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SAN DIEGO (KGTV) -- The scare surrounding Facebook and personal information has many user wondering - was my data compromised? On Tuesday Facebook CEO Mark Zuckerberg formally apologized to Congress for mistakes that led to the Cambridge Analytica scandal. Zuckerberg stressed that his company is rethinking its responsibility to users and society.RELATED: Zuckerberg unscathed after five-hour Senate grilling sessionOn Monday Facebook said it was working to place a link at the top of users' news feed to inform them if their data was "improperly shared." If you haven't seen that yet, you can still check in less than 10 minutes. Step 1: Head to the Facebook Help Center Step 2: In the search bar at the top, type "cambridge"That's where you'll find the article How can I tell if my information was shared with Cambridge Analytica?Step 3: When you click the article you will see the following message:  957

SAN DIEGO (KGTV) – The San Diego Unified School District on Thursday released new information on the next phases of its plan to reopen schools for in-person learning.The first phase of the district’s plan, which began Oct. 13, included appointment-based, in-person instruction for elementary school students identified as having “the greatest needs.”The district is looking to expand Phase 1 to include grade 6-12 students and children in infant/toddler and early-learning programs.In a news release issued Thursday morning, the district outlined details on Phases 2-4. Officials noted that the timing of the phases will depend on the state's data/tier assignment update on Tuesday, Oct. 27.Expansion of Phase 1Expansion of Phase 1 appointment-based program for secondary students grades 6-12 and educators.Expansion of Phase 1 appointment-based program for infant/toddler and early-learning programs and educators.Phase 2Elementary (PreK to 5th grade) students would return to campus four days a week. Students would be split into two cohorts for either an a.m. session or p.m. session in order to safely rotate students into classrooms. Elementary students would receive in-person instruction Monday through Thursday. Fridays would be set aside for “live” online check-ins and independent asynchronous learning.Secondary (6th to 12th grade) students would return to campus two days a week. Students would be split into two cohorts, with Cohort 1 attending on Mondays and Tuesdays and Cohort 2 attending on Wednesdays and Thursdays. Fridays would be dedicated to on-line learning for all students. Secondary students would follow a similar bell schedule with morning minutes dedicated to class period instruction and afternoon minutes would be dedicated to flex time for asynchronous learning or appointment-based services.Phase 3Elementary (Prek to 5th grade) students would attend classes on site four days a week Monday through Thursday. Fridays would be set aside for “live” online check-ins and independent asynchronous learning.Secondary (6th-12th grade) students would attend classes on site four days a week, Monday through Thursday. Fridays would be set aside for online learning. Morning minutes would continue to be dedicated to class-period instruction and afternoon minutes would be dedicated to flex time.Phase 4Elementary (PreK to 5th grade) students would attend five days a week with one modified day.Secondary (6th to 12th grade) students would attend five days a week. Morning minutes would continue to be dedicated to class-period instruction and afternoon minutes would be dedicated to flex time.The district has identified health and sanitation procedures for Phases 2-4 for students, employees and families that are based on guidelines from the state, county, and UCSD. 2801

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 Fire-Rescue Department has a new million tool to fight wildfires.The department unveiled its S-70i Firehawk helicopter Thursday, a modified version of the military’s Black Hawk helicopter.The aircraft is bigger, faster and capable of dropping more water than the city’s other two helicopters combined. The Firehawk has a 1,000-gallon tank compared to the 375-gallon tanks in Copters 1 and 2.San Diego Fire-Rescue Department Chief Colin Stowell said the Firehawk, dubbed Copter 3, represents the “latest and greatest in fire suppression and rescue capabilities.”RELATED: Chula Vista brush fire highlights rare night water drop technique“San Diego has over 45,000 properties adjacent to canyon rims and open spaces, posing a significant fire risk in our city. The speed of our response and capabilities of our equipment during the initial attack of those vegetation fires is critical,” he said.With a retractable snorkel, firefighters can refill the Firehawk’s water tank in less than a minute, allowing the helicopter to make more drops in less time, Stowell said.“Our ability to quickly get into the air and to make a difference will absolutely help to save lives,” said Mayor Kevin Faulconer.In addition to the crew of three, the Firehawk can carry up to 12 passengers, meaning it can shuttle six more firefighters than its predecessors to hard-to-reach places.RELATED: Blackhawk Helicopter joins the SDG&E firefighting arsenalThe helicopter also has advanced capabilities for night missions, with a high-intensity searchlight and a state-of-the-art obstacle avoidance system.San Diego Fire operates the only helicopters in the county outfitted to fight fires at night.To accompany the new helicopter, the city is building a .7 million hangar to house all three helicopters.“The state-of-the-art, 30,000-square-foot facility will help protect the helicopters from rust and corrosion as well as allow for indoor maintenance work,” said city spokesman Gustavo Portela in a statement. The city recently completed an Air Ops Division building to house the crew. Previously, pilots and crew members were housed in RVs and trailers and the helicopters were kept outside, Stowell said. 2228

SAN DIEGO (KGTV) - The San Diego District Attorney's Office announced a new program Thursday that would send low-level offenders to the classroom instead of a jail cell.The Community Justice Initiative requires 12 hours of cognitive behavioral therapy, as well as four hours of community service. The participant then has their case dropped and their record sealed. They wouldn't have to report an arrest on any future job application."Some people deserve second chances," DA Summer Stephan said.The program started in the South Bay in April 2018, expanded to the East County in January 2019, then North County in May. It's funded in part by the county, grants, and 0 from each criminal."That amount is less than any fine they would have gotten on any case," Stephan said.So far the program has seen 586 participants. 296 of them completed the program.Director of Cognitive Behavioral Therapy for Adult Justice Programs and Social Worker Laura Soto spoke of one of her patients who completed the program, "she [Amanda] began to spend more time with her son, she got a diploma and she got an office job, and then she started cosmetology school."Amanda was arrested for stealing. Through the program she shifted her mindset away from entitlement."Amanda began to think about the consequences, and things to be grateful for and that made her happy," Soto said."The most common offenses in the program are in fact shoplifting, non DUI traffic violations or vandalism,." Stephan said only non-violent and non-sexual offenders qualify."Misdemeanor convictions can have damaging affects that last a lifetime," she added. Stephan said criminals will continue turning to a life of crime if they can't find a way out.10News asked Stephan what she would say to critics who believe this program could incentivize criminal behavior. She said, "the people who complete the program recidivate at 2% which is so phenomenally low."She compared it to the 16 percent who didn't complete the program and were arrested for a crime again. 2027