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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) — This November, Californians will cast their votes across 12 different state propositions on election ballots.Here's a guide at each proposition that will appear on November's ballot. (Source: California Secretary of State's Office)Proposition 14: Authorizes bonds to continue funding stem cell and other medical research 347

SAN DIEGO (KGTV) -- There were about 20,600 students considered homeless in schools throughout San Diego in the 2017-18 school year, but the actual number is likely higher, according to the findings of a new state audit.The report by California State Auditor Elaine Howle concluded districts across the state are not doing enough to identify homeless students and connect them with the services they need for tutoring, transportation, and school supplies. The report also faulted the state Department of Education for "inadequate oversight."The audit was requested after Department of Education data showed more than 25 percent of California districts reported having no students experiencing homelessness despite the state’s ongoing homelessness crisis.RELATED: San Diego homeless count 2019: Data shows over 8,000 living on county streets or in shelters“We cannot serve them and work to improve their educational outcomes if we don’t know who they are,” said San Diego County Office of Education Homeless Coordinator Susie Terry.California uses a broad definition of homelessness under the McKinney-Veto Homeless Assistance Act. About 75 percent of students considered homeless are living in a household with two or more family units for economic reasons, a scenario known as “doubling up,” Terry said."Doubling up" is often a last ditch-effort to avoid life in a shelter or a vehicle, and a time when services are critically needed, she said.RELATED: San Diego County ranks fourth for number of homeless in the United StatesAuditors looked at the number of students receiving free and reduced-price lunches and compared that to research showing 5 to 10 percent of those students typically experience homelessness.Using that benchmark, the San Diego Unified School District scored well, with 8,129 homeless students and an identification rate of 11 percent.Districts with less than a 5 percent identification warrant further scrutiny and state oversight, the audit said. San Marcos Unified, Oceanside Unified, and Chula Vista Elementary District all had homelessness identification rates of 2 percent or less.RELATED: San Diego city council approves .9 billion homelessness planTerry said identifying homeless students can be a challenge because districts use different approaches, and families often don’t want to be identified. “There’s a lot of fear around what’s going to happen if the school knows we’re homeless,” she said. “There are fears around if child welfare will be called, if immigration will be called, if they’re going to be allowed to continue going to school.”Each school district is required to have a homeless coordinator, but the duties are often tacked on to another position, she said.“There isn’t always time and resources available for district liaisons to do the job they need to do around identification,” said Terry. 2856

SAN DIEGO (KGTV) -- Three San Diego County schools have been recognized as 2019 National Blue Ribbon Schools. The award honors public and private elementary, middle and high schools. Aviara Oaks Elementary School in Carlsbad, Del Mar Hills Academy in Del Mar and Torrey Pines Elementary School in San Diego were all honored with the award. “Congratulations to these schools that have tremendous programs dedicated to, and invested in, creating state-of-the-art learning and teaching environments,” State Superintendent of Public Instruction Tony Thurmond said. “This recognition is well-deserved, and special thanks go to the educators and the school communities that meet students’ unique needs in order for all of their students to reach their full potential.”Schools are recognized based on school-wide student scores, subgroup student scores and graduation rates. According to Thurmond, all three of the schools are among the state’s highest performing. For a full list of schools that made the list, click here. 1026

SAN DIEGO (KGTV) - The trial started Wednesday for two San Diego County Sheriff’s deputies facing criminal charges after an arrest in Vista. Deputies Nicholas Morgan and Joshua Nahan are charged with assault for what District Attorney Summer Stephan calls illegal actions during the encounter. Gerardo Martinez Jr. and his father were taken into custody last May after the deputies responded to a domestic violence call. RELATED: Controversial video of sheriff's deputies prompts investigationMartinez Jr.’s girlfriend had called 911 to report being punched by her boyfriend. Part of the 911 call was played for jurors during opening statements Tuesday. The panel also saw cell phone video of the arrest recorded by a neighbor. The now-viral video shows Deputy Nahan push Martinez Sr. into a fence while handcuffed. Martinez Jr. was repeatedly struck in the head by Deputy Morgan while on a concrete sidewalk. “Law enforcement officers hold a position of trust in our community and are required to abide by the rules in the exercise of their powers. The evidence on which the charges are based shows the force used by the two deputies exceeded the legal line, violating that public trust. For justice to thrive, it is important that no one is above the law,” Stephan said in November. RELATED: San Diego County DA's Office files charges against deputies involved in violent arrest The San Diego County Sheriff’s Department sent a statement to 10News last fall, which read in part, “The Department does not tolerate misconduct of any kind. We have the utmost confidence in the criminal justice system and we will continue to coordinate with and support the District Attorney's Office as these cases move through the judicial process." If convicted, Deputy Morgan could face up to two years in jail. Deputy Nahan could face one year for misdemeanor assault, if a jury finds him guilty. 1891

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