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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) — There won't be a single Division 1 college football game played in San Diego this year, leaving local athletic directors searching for revenue streams.Another side effect of coronavirus-related restrictions have been cancellations across the U.S. for college athletics. The impact to some universities and college communities could total in the hundreds of millions of dollars."It can be anywhere from a million hit to a couple million dollar hit," says SDSU Athletic Director J.D. Wicker.And even if games can be played in California, restrictions on fans will leave a hole in revenue."We have tightened our belt. We've made across the board budget reductions," USD Athletic Director Bill McGillis said. "The amount of ticket-related revenue is going to be zero."McGillis adds that when the Pac-12 postponed basketball games in November and December, it cost the Toreros lucrative games at UCLA and Washington."That's a six-figure revenue loss," McGillis said.Meanwhile, Wicker is hoping to play enough football this spring to avoid losing money from a new TV deal that was supposed to kick in this fall. That deal would net the Aztecs to million per year."If we can deliver the number of games required for our TV contract, then we'll still generate that revenue," Wicker said.Both athletic directors say boosters will play a bigger role in helping both college weather the financial storm from the pandemic."The private funds that we receive from our generous donors make our programs possible," McGillis said. 1550

SAN DIEGO (KGTV) — This November, Californians will consider whether or not to repeal a recently enacted gasoline tax meant to drum up funds for road repairs around the state.Proposition 6 aims to repeal Senate Bill 1, which was enacted in 2017. The bill raised California's gas tax by 12.5 cents per gallon and increased diesel prices by 20 cents to fund road construction and infrastructure improvements across California.In this case, a "yes" vote means ditching the gas tax while a "no" vote means keeping the tax.Team 10 investigator Adam Racusin and political analyst Ruben Barrales sort through the pros and cons surrounding Prop 6.YOUR VOICE YOUR VOTE ELECTION COVERAGE 685

SAN DIEGO (KGTV) — This weekend is filled with events celebrating San Diego Pride, fun at the fairgrounds, and virtual events to keep locals busy at home.San Diego Pride's Spirit of Stone Wall Rally and Pride Live events will celebrate the region's LGBTQ community and leaders who have contributed to the community with awards, presentations, and entertainment during what would traditionally be the city's Pride weekend.The Natural History Museum is continuing its Friday night trivia events with a virtual rendition with the same flavor of the museum's rooftop event at home.And, of course, with beaches open, locals can safely soak in the rays on the sand, or head to the Del Mar Fairgrounds for a bite of fair food throughout the weekend.(As a reminder, residents are encouraged to stay home if they feel ill and avoid large gatherings with people not from the same household. The county also requires residents to practice social distancing and wear a facial covering when within six feet of those not from the same household.)Hit the beach (Thursday - Sunday): San Diego County's beaches are open for laying out and relaxing, and parking lots, boardwalks, and piers have reopened. With warm temperatures lingering this week, it's the perfect time for a beach day. Just remember to wear a facial covering and practice distancing when near non-household members.Spirit of Stone Wall Rally (Friday): Pride's Spirit of Stone Wall Rally will honor community leaders during the annual presentation of the Spirit of Stonewall Awards, recognizing individuals who contribute significantly to the LGBTQ community through their leadership, activism, and fundraising efforts. More infoTrivia with Nat at Night (Friday): Trivia night at the Natural History Museum has gone virtual, with the rooftop becoming your couch! The Nat will hold Friday night trivia online every Friday at 7 p.m. on Facebook. The digital rendition of the museum's 21+ rooftop trivia nights will still be led by museum trivia hosts. More infoLittle Italy Al-Fresco dining (Saturday): From 2 p.m. to 10 p.m., Little Italy will open several streets for its weekly open-air dining experience. Tables are distanced to allow for social distancing and diners will be required to have facial coverings, except when eating and drinking. More infoPride Live (Saturday): The annual Pride festival and parade may not happen in-person, but virtually, organizers are holding a full day of showcasing community organizations, volunteers, leaders, and entertainment. More infoSan Diego County Fair food fun (Friday-Sunday): The Del Mar Fairgrounds is offering delicious bites from fair vendors Friday through Sunday until Sept. 7. Grab a bit from vendors like Chicken Charlies, Roxy's, Sugar Bear, and more! The fair is also hosting virtual exhibits showcasing student artwork, photography, and livestock shows. More info 2881

SAN DIEGO (KGTV) - The woman who was shot in the forehead by a police bean bag during Saturday's protest in La Mesa is slowly recovering but her attorney told 10News that the family is still desperate for details from police about what happened.10News has video of 59-year-old Leslie Furcron as she was recording a Facebook Live. She is heard yelling and then the phone drops and the screen goes black.“She was struck in the forehead with a ballistic bean bag projectile,” said attorney Dante Pride during Thursday’s interview with 10News.Pride said Furcron was among the thousands of people in front of the La Mesa Police Department. He said that she was peacefully protesting police violence and the killing of George Floyd when he said that it all turned to chaos and an officer fired at Furcron. On Wednesday, the department said that once officers deemed the gathering to be an unlawful assembly, they began to use measures to disperse protestors, including tear gas and bean bag rounds. Furcron was placed in a medically induced coma with a breathing tube, which was just removed. “On June 3rd, they took the tube out of Ms. Furcron’s mouth. She is still is unable to speak at this point and she did have a surgery I believe on the 2nd to repair the damage to her forehead,” added Pride. He said that doctors still don’t know if she’ll lose an eye.On Thursday afternoon, La Mesa Police reported that the investigation is ongoing and there are no new details to release.Pride said he believes that a third party should be investigating the incident and that the officer who fired the bean bag should face criminal charges if it's deemed appropriate. “There should never be a point in time where an officer should shoot a metal projectile bean bag from an elevated position down on a crowd. That is dangerous and it can kill people and it almost killed Ms. Furcron,” he added.Assemblywoman Lorena Gonzalez tweeted about the use of less lethal weapons on protestors. Her tweet reads, “In response to recent days filled with images of peaceful protestors maimed by rubber bullets, we will be introducing legislation to set clear standards on how law enforcement should (and shouldn’t) use these weapons. On Thursday, her office sent 10News the following statement:“No one who is simply exercising their right to protest should face possible injury or death because officers are indiscriminately firing rubber bullets into a crowd. Breaking a city-imposed curfew is not a sufficient basis for use of rubber bullets. Crowd control where there is no rioting is not proper grounds to use rubber bullets. It is past time for the State of California to set clear standards on when and how these bullets are used by law enforcement.” 2736

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