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SAN DIEGO (KGTV) -- The raging Valley Fire that erupted Saturday afternoon and has quickly consumed over 4,000 acres is leaving numerous East San Diego County residents looking for shelter.We've listed information, organizations, and evacuation centers for those in need.INTERACTIVE FIRE MAPhttps://www.10news.com/news/local-news/fire-map-wind-driven-valley-fire-explodes-several-hundred-acresEVACUATION CENTERSSteele Canyon High School2440 Campo RoadJoan MacQueen Middle School2001 Tavern RoadMAP: https://goo.gl/maps/XUkFb3H1LBtkbwCL8An evacuation order means that persons in the affected area need to evacuate to a safe location to ensure their safety. If you need emergency assistance in evacuation, call 9-1-1.AIR POLLUTION CONTROL DISTRICThttps://www.sdapcd.org/Due to the Valley Fire burning near Alpine in San Diego County, areas of smoke are affecting parts of the County. The smoke dispersed throughout much of the western portion of San Diego County overnight and has also traveled offshore. While much of this smoke remains above ground level, there is smoke affecting the inland valleys west of Alpine as of Sunday morning. The smoke may have more widespread impacts later this morning and this afternoon in the coastal areas and inland valleys. In areas impacted by the smoke, fine particulates, or PM2.5 concentrations, may reach unhealthful levels.In areas of heavy smoke, assume that air quality levels are unhealthy for sensitive groups to unhealthy for all individuals. In areas with minor smoke impacts, assume that air quality levels range from moderate to unhealthy for sensitive groups.In addition, air quality will be negatively affected by Ozone levels that are expected to be unhealthy for sensitive groups to unhealthy in many areas this afternoon due to the extreme heat.In areas where you smell smoke it is advised that you limit physical/outdoor activity. If possible, stay indoors to limit your exposure to fine particulate matter and ozone, especially those residents with respiratory or heart disease, the elderly, and children.AMERICAN RED CROSS SOUTHERN CALIFORNIA REGIONhttps://www.redcross.org/American Red Cross Southern California Region, serving San Diego, Orange, Riverside, San Bernardino and Imperial Counties.The Red Cross team provided safe shelter for three families affected by the fire. The Temporary Evacuation Point at Joan MacQueen Middle School has closed. The Temporary Evacuation Point at Steele Canyon High School remains open.SAN DIEGO HUMANE SOCIETYIf you need help evacuating: call @sdhumane at 619-299-7012 (press 1). Remember to evacuate early, take your pets with you, bring food & water. #SDHSEmergencyResponseTeamMore information on the many services being offered by the SDHS can be found at https://www.sdhumane.org/about-us/news-center/emergency-updates/.ANIMAL EVACUATION SITE The County Animal Services South Shelter is welcoming evacuated animals. The shelter is located at 5821 Sweetwater Road. Anyone who needs more information is asked to call 619-236-2341.Large animals, such as horses and livestock, can be taken to Iron Oak Canyon Ranch, 12310 Campo Road, Spring Valley.SAN DIEGO COUNTY EMERGENCY SITE INFORMATIONPlease note that News Updates on SDCountyEmergency.com are intended for regional emergencies that pose significant threat to large numbers of people and/or property. Check media and local fire and/or law enforcement for information about smaller, localized events.https://www.sdcountyemergency.com/content/oesemergency/en-us/updates.htmlHOW TO HELPThe Red Cross is not accepting material donations of any kind, including food or items, due to COVID-19. Instead, the Red Cross asks that financial donations be made through redcross.org, by calling 1-800-RED CROSS, or by texting CAWILDFIRES to 90999 to make a donation. 3822

SAN DIEGO (KGTV) -- The Valley Fire continued to burn overnight in East County as evacuations remain in place.So far, the blaze has scorched 17,345 acres and is 3% contained, as of 6:20 p.m. on Monday. Authorities with the Cleveland National Forest tweeted Monday that the fire had only grown by 408 acres overnight.Monday morning, Cal Fire said new evacuation orders were in place for the areas of Corral Canyon off-road area, Bobcat Meadows, and Los Pinos.Evacuation orders have also been issued for Barrett Lake Dam, while evacuation warnings have been issued for Lake Marina, Dulzura, Dog Patch, Potrero, Campo, Honey Springs, Barrett Junction, Dearhorn Valley, Corte Madera, Pine Valley, and the area from Lyons/Japatul Valley Rd. to the 8 Freeway.Evacuation centers have been set up at Steele Canyon High School at 2440 Campo Road and Joan MacQueen Middle School at 2001 Tavern Road.Cal Fire said Sunday night that 11 habitable structures and 25 outbuildings have so far been destroyed in the fire. Two people have so far been injured, the agency said.Cal Fire said Monday it will exercise an agreement it has with the Navy’s Third Fleet and the First Marine Expeditionary Force. Military aircraft will be used to help fight the Valley Fire.RELATED COVERAGEINTERACTIVE MAP: Valley Fire erupts in Japatul Valley areaPhotos: Valley Fire erupts in East CountySocial media reaction to Valley FireCheck today's weather forecast in your areaSan Diego County opens cool zones amid heat waveThe Jamul-Dulzura Union School District said it would cancel school Tuesday, September 8 due to the Valley Fire, evacuation orders, and power outages in East County. Mountain Empire Unified School District schools will shift to asynchronous classes on Sept. 8 due to power outages in parts of the community. Potrero Elementary will not have staff onsite due to extended power outages.Governor Gavin Newsom Sunday declared a state of emergency for San Diego County and other counties impacted by wildfires. The declaration paves the way for federal funds to be used in response to the fires.The blaze also knocked out power to thousands of people throughout North County, with San Diego Gas and Electric saying they will work with CalFire to bring power back to affected customers. Air quality throughout parts of San Diego County plummeted Sunday. The County Air Pollution Control District said air quality in areas affected by smoke may reach unhealthy levels, compelling the agency to issue a smoke advisory.The fire began Saturday near Sprint Trail and Japatul Road southeast of Alpine before 3 p.m. 2599

SAN DIEGO (KGTV) -- The White House confirmed Tuesday that it is reviewing the Deferred Action for Childhood Arrivals (DACA) program.It comes as the Department of Homeland Security announced changes to the program that gives protection to some undocumented immigrants who came to the U.S. as children, guarding them against deportation.In a news release, DHS announced the following changes to the DACA program:Reject all initial requests for DACA and associated applications for Employment Authorization Documents;Reject new and pending requests for advanced parole absent exceptional circumstances; and,Limit the period of renewed deferred action granted pursuant to the DACA policy after the issuance of this memorandum to one year.Last month, the Supreme Court blocked an attempt by the Trump Administration to end DACA altogether.DACA supporters are expected to go to court to stop the changes announced Tuesday. 925

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