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SAN DIEGO (KGTV) -- The widow of a fallen firefighter is opening up about giving birth without the love of her life by her side.Cal Fire Firefighter Engineer Cory Iverson died battling the Thomas Fire in Ventura County in December.His wife, Ashley, was pregnant with their second daughter at the time. Taylor Ivy Frances Iverson was born just a few weeks ago."She looks just like this little twin, especially right after she came out it was a big relief to have her out and to see him again and feel like I was looking into his eyes again," said Ashley.It's been five months since Cory died, but Ashley said it still doesn't seem real. "People will say to me, I can't possibly imagine going through that, and my response is neither can I, cause it really doesn't feel like it's me going through all of this," said Ashley.She was surrounded by family and friends in the hospital the day Taylor was born, but it was the voicemail she played from her late husband while in the delivery room that helped her get through labor."All the doctors were crying, but it just flipped right then and there. It's the most special voice mail I have from him basically talking about how special our relationship is and how grateful he is for us," said Ashley.Ashley wants to honor Cory's memory by starting a foundation to help first responders deal with the trauma they see on the job."The things that they see and experience are things that the human brain can't just push out, it needs to be worked through," said Ashley.As heartbroken as she is, she's always thinking about the men and women who were on the fire lines with Cory the day he died."Through trust and communication, these men and women can heal," said Ashley. Even in her darkest moments, she is overwhelmed with gratitude."My hope is that people out there hold on to whatever faith that they have because through any struggle with your faith and gratitude, it will get you through." 1942

SAN DIEGO (KGTV) - The San Diego City Council unanimously voted Tuesday to give final approval to place a measure on the November ballot that would change the city's police oversight structure.The current version is the Community Review Board; the ballot measure would replace it with a Committee on Police Practices."It is so desperately what the community wants and needs, so that we can build trust between the police department and the community," said Andrea St. Julian, co-chair of San Diegans for Justice, the group that wrote the ballot measure.The new committee would be appointed by the City Council, as opposed to the old board which was appointed by the mayor. The new committee would also have an independent lawyer and oversight from city staff not associated with the mayor's office or San Diego Police Department.St. Julian said these changes will help avoid conflicts of interest that the old board dealt with, especially because the CRB's lawyer was the City Attorney, who also acted as the lawyer for the police department.The new committee would also have broader power for investigations. It would be required to investigate any police shooting, as well as any time someone died while in police custody or while interacting with police.The committee could also investigate any other complaints against an officer and review all disciplinary action taken within the department."When a full investigation can be done by community members or at the direction of community members, people feel much more comfortable with the results," said St. Julian.Mayor Kevin Faulconer and County District Attorney Summer Stephan have both said they support the measure. The City Council and the Police Officers Association held several meetings over the past few months to come to an agreement on the language within it.Following the announcement, Councilmember Chris Ward released the following statement: 1920

SAN DIEGO (KGTV) -- This Saturday's inauguration of a new president in Mexico was the topic of a forum Thursday at the University of San Diego. Experts and policy makers from both sides of the border shared their thoughts on what the new presidency will mean to the future of the relationship between the United States and Mexico."So much of what happens in Mexico doesn't stay in Mexico and so much of what happens in the United States happens along the U.S-Mexico border," said USD Professor David Shirk, who helped organize Thursday's forum.Andres Manuel Lopez Obrador will become the first person to lead Mexico from the political left in several decades after a landslide victory in July elections. He ran on a platform of populist reforms."He's traditionally been a strong supporter of the rights of migrants and respecting their human rights and caring for them," said Tony Wayne, who served as U.S. Ambassador to Mexico from 2011-2015 and attended Thursday's event. He's currently a Public Policy Fellow at the Woodrow Wilson Institute."They're going to have to try to pick things up as quickly as they can. Nobody wants a repeat of the kind of incident that you had a few days ago at the border," Wayne said, referring to the clashes between Central American migrants and Border Patrol agents near the San Ysidro border crossing Sunday.Wayne and Shirk share some optimism that Mexico's new administration will be able to find common ground with President Trump, despite their differences on policy. Wayne points out that Secretary of State Mike Pompeo will be traveling to Mexico the day after Lopez Obrador's inauguration. Shirk says the two presidents have already formed a bond based on similar styles. "As much bluster as we hear from the Trump administration, there's actually quite a bit of cooperation going on with Mexico." 1848

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 world-famous San Diego Zoo has a new Balboa Park rival for the best view of pandas.An IMAX original film, Pandas, is now showing at the Heikoff Giant Dome Theater at the Fleet Science Center.The movie follows a cross-culture collaboration between an American biologist, a scientist from Inner Mongolia and a very curious female panda cub named Qian Qian.Museum visitors can join Qian Qian as she takes her first steps outside her protected habitat.Pandas is narrated by Kristen Bell and rated G.Get information about tickets and showtimes HERE. 580

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