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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 is the time of year that retailers usually announce how many workers they'll be hiring for the holiday season, but that's been slow to happen in 2020, according to a new report.Outplacement firm Challenger, Gray and Christmas released a list of about 35 major chains and delivery services, with only seven reporting how many they plan to hire. It says big box chains such as Macy's, Target and Kohl's have still not made their plans public. Firm CEO John Challenger said companies normally start announcing hiring plans after Labor Day. "They're deferring those announcements because they just don't know where they stand," he said. Challenger said retail spending is shifting more dramatically online, given the pandemic. He said that will create a new demand for jobs through distributions centers as opposed to retail stores. The report notes that Amazon has been hiring new people throughout the pandemic, which could explain why the online retail giant only plans to add 100,000 jobs this holiday season, down from the 200,000 it added last year. The report says UPS plans to hire 100,000, up for 95,000 last year; while FedEx will add 70,000, up from 55,000 in 20`19. Challenger said he still expects retail hiring to increase over the holidays because this is their biggest time of year. He said, however, that the jobs may be different in store - from temperature takers to curbside delivery people. Challenger said the competition will be quite keen amid double digit employment, with information potentially limited. "You need to be out there right now looking to get these jobs, talking with retailers, letting them know you're interested, because they'll make their hiring and then it will be more, catch as catch can," Challenger said. The uncertainty has also extended to Main Street. Luisa Jackson, a co-owner of Earth's Elements, a gift and beauty boutique with locations in Little Italy and Carlsbad, said normally this time of year is about planning for the holidays. In 2020, it's about surviving amid a global pandemic. "It's just a lot of uncertainty and we also don't know about how COVID is going to impact the fall," said Jackson, who noted the chain does have three jobs currently open, and plans to staff up more for the holidays. Challenge Gray's report says retailers added 712,000 jobs nationwide in 2019. It did not make any predictions as to the number in 2020. However, it noted that online sales in 2020's second quarter increased 44.5 percent over the same time period of 2019, to 1.5 billion. Overall, total retail sales were down 3.6 percent. 2615

SAN DIEGO (KGTV) - Thousands of San Diegans will take part Saturday in an event to honor North County murder victim, Chelsea King.Chelsea, a student at Poway High School, was killed by John Gardner while jogging near Lake Hodges in 2010.The King family created the Chelsea’s Light Foundation in her honor.RELATED: Chelsea King remembered one year after her deathSaturday’s run will take place in Balboa Park. For more information, click HERE. 455

SAN DIEGO (KGTV) -- The San Diego Rapid Response Network (SDRRN) gave 10News an exclusive look inside the shelter where they help asylum seekers daily. The location of the shelter is kept private to protect the migrants. Rapid Response usually houses people for 24 to 48 hours. When migrants first arrive, they see a doctor the go to an intake room where volunteers help make travel arrangements with family members already inside the U.S. The migrants are fed three times a day and are each given a full set of clothing. Sometimes, the network even funds their travel plans. Volunteers at the shelter tell 10News they are running out of resources to continue helping. They want city, county and state officials to step in and help. In the meantime, they are relying on donations from the community. They've set up a GoFund Me campaign and a travel fund for the migrants who need help with transportation. The city tells 10News they are exploring all options to help.Tuesday, the asylum claims of six Hondurans were accepted for processing, ending a 17-hour standoff, according to the Associated Press. The asylum seekers arrived at the crossing Monday afternoon but after several hours in the U.S., inspectors agreed to process claims of eight unaccompanied children and a mother with her five children. Six more weren’t initially allowed into the country and sat on blanket through the night before authorities processed their claims. The impasse highlighted a U.S. practice to limit entry for asylum seekers at official crossings when they are at full capacity, which it calls "metering" or "queue management." 1622

SAN DIEGO (KGTV) -- The tattoo. An indelible mark on the body. And for most who choose one, it’s a very personal and sometimes emotional choice. But now there’s another layer making body art a deep, personal connection with a loved one, using their DNA in the ink of your tattoo.It's a distinct idea on an art form thousands of years old."Probably 90 percent of the people who are on this journey with us now start off saying, 'This is a gimmick,'" says Everence Co-Founder Patrick Duffy.That includes Duffy’s Co-Founder, former Navy SEAL Boyd Renner.“I had never had a tattoo," adds Renner. “I did 28 years in the Navy, never wanted one.”But it's no gimmick. Imagine, the ability to take a loved one with you everywhere you go, in a tattoo.“I had the idea, wouldn’t it be cool to somehow turn that tattoo into some kind of vessel or reliquary,” says Duffy. “Perhaps even a piece of the person for memorializing.”That’s the moment Duffy convinced his old Navy SEAL buddy to join him on this business venture.“One thing I learned from 28 years in the Navy is every military guy I ever met carried something with them,” says Renner thinking back to his SEAL deployments.For those entering combat zones, knowing there’s a chance they may never return, a picture, a keepsake, and for many some form of tattoo honoring or memorializing a loved one that inspires them is what they take into combat with them.What they came up with was Everence. DNA from a loved one, taken with a simple cheek swab, sent to their labs in Virginia, purified and encapsulated in a medical grade material, then broken down into powder form to be mixed with tattoo ink.“The concept is based on a very, very simple premise that people are free to be their best when they feel a sense of connection to what inspires them,” adds Duffy.For San Diego tattoo artist Laura Crow, whose clientele is heavily based in the military or law enforcement, the idea was intriguing.“I was interested, yet skeptical,” says Crow.Skeptical at first, like many. After all, it’s the DNA from another human being or source. So how does it work?“It goes into the body the same as tattoo ink, and it is designed to be recognized by the body the exact same way as a non-hazardous foreign body,” explains Duffy.Tattoo artist Crow says the technology does align with some of her clientele. “A lot of my clients go and deploy for six months, four months, into war zones,” says Crow. “And I could definitely see some of them want to have their tattoos have the DNA of their children, their wives, to take a little bit of home.”The co-founders are clients too. Duffy has the DNA of his daughter in his tattoo depicting a story they love. And Renner, the Navy SEAL who never wanted a tattoo, now has the DNA of his wife  - inspired by her resilience battling Cystic Fibrosis. They were together the day he got his.“She was able to take the Everence, her encapsulated DNA, and add it to the red ink that they added to the red rose on the tattoo,” says Renner proudly displaying the art on his left calf. 3071

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