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SAN DIEGO (KGTV) - This weekend job seekers are invited to the San Diego Cannabis and Hemp Job Fair & Business Mixer.Organizer Joshua Caruso, with the San Diego Cannabis Farmers Market, says it’s an important milestone one year after recreational marijuana was legalized in California. “We felt that the community really needed to know the brands and dispensaries and hemp companies that are local,” said Caruso. He says it’s the first job fair held in San Diego since recreational marijuana was legalized in the state.Over 30 companies will be at the event, including Golden State Greens located in Point Loma. “We are working professionals, we’re moms and dads and sisters and brothers and aunts and uncles, we’re just trying to shed a positive light on the industry,” said Golden State Greens Manager, Joshua Wilson. Wilson says Golden State Greens is a leader when it comes to complying with new state regulations and that they’re working to combat the negative stigma some still have about the industry.Companies are looking for employees of all skill levels, from managers to drivers. “There’s going to be people in suits, there’s going to be multi-million dollar companies, this is a real industry, this is a very thriving industry,” said Wilson. Organizers suggest job seekers bring multiple resumes.The event is from noon until 4 p.m. on Saturday at the Hilton Mission Valley and is free to the public.Attendees are encouraged to RSVP. 1457

SAN DIEGO (KGTV) -- The San Diego County Sheriff’s Department is investigating after a man died in Fallbrook late Friday night.Deputies responded to the 440 block of Ammunition Road around 10:40 p.m. to assist the North County Fire Department with an injured man.When deputies arrived, they found a man identified as Nicolas Ramirez suffering from an unknown traumatic injury.Ramirez was then taken to the hospital where he later died. Anyone with information is asked to call the Sheriff’s Department at 858-285-6330 or Crime Stoppers at 888-580-8477. 560

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 San Diego Police Department is warning residents to be careful what they donate after someone reportedly brought in a grenade to a local charity, the department said.“One of our local charities found this as they were sorting donations,” the department said, referring to the grenade.Police said the device was only a training grenade, but that officers “took every precaution as if it was real.”“It may be the season of giving but please DO NOT include this as a part of your donation,” the department added.It may be the season of giving but please DO NOT include this as a part of your donation. One of our local charities found this as they were sorting donations. Thankfully this was only a training grenade but we took every precaution as if it was real! pic.twitter.com/MFgDcPXM1j— San Diego Police Department (@SanDiegoPD) December 8, 2020 880

SAN DIEGO (KGTV) — The weather may be gloomy this weekend, but it's still a great chance to get out and enjoy San Diego!Circus Vargas is still in town to provide amazing feats of circus entertainment in the South Bay and Thursday is the last day to take advantage of half-priced admission during San Diego Museum Month.Families will definitely want to check out all the hands-on, educational fun at Petco Park with the annual San Diego Festival of Science & Engineering Expo. The educational experience brings several opportunities to learn about everything that STEM (science, technology, engineering and math) encompasses in a fun, free environment.RELATED: Things to do for free in San Diego CountyThis weekend also heralds the arrival of a couple of March holidays: Mardi Gras and St. Patrick's Day. And San Diego is ready for both with the Gaslamp District's Mardi Gras celebration and El Cajon's St. Patrick's Day half marathon/5K/Green Mile.Here's a look at what's happening around town this weekend:THURSDAYCircus Vargas Where: Westfield Plaza Bonita; Cost: - (Thursday - Sunday) The Big Top is back for another weekend in San Diego as Circus Vargas hits Westfield Plaza Bonita! Acrobats, daredevils, and flying trapeze artists will perform to audiences' delight, recreating circus feats from the past for a new audience.San Diego Museum MonthWhere: Various museums; Cost: Half-priced regular admissionIt's the last day to enjoy half-priced admission at more than 40 local San Diego museums for San Diego Museum Month. And there's something for everyone, whether it's art, history, science, or the seas at participating museums such as the San Diego Natural History Museum, Maritime Museum of San Diego, San Diego Air and Space Museum, and many more.FRIDAY San Diego Yoga FestivalWhere: Imperial Beach: Cost: - 6(Friday - Sunday) Enjoy an epic day of yoga at the beach open to all ages and all skill levels, with nonstop yoga sessions featuring a variety of yoga types like skateboarding yoga, family yoga, yoga in Spanish, and a yoga festival wedding! The festival will also be packed with music, meditation, and food vendors with an array of healthy eats.34th annual Spring Home Garden ShowWhere: Del Mar Fairgrounds; Cost: Free - (Friday - Sunday) The Spring Home Garden Show returns to the Del Mar Fairgrounds, featuring three days of "garden masters" show guests how to transform their homes into amazing landscapes, hands-on demonstrations, and hundreds of home improvement exhibitors and seminars with experts.SATURDAY11th annual San Diego Festival of Science & Engineering ExpoWhere: Petco Park; Cost: FreeThe Biocom Institute Festival of Science and Engineering is a ten-day educational experience including interactive demonstrations, hands-on activities and dynamic speakers to engage kids and families in all that encompasses STEM (science, technology, engineering and math).San Diego Mardi Gras Fat Tuesday CelebrationWhere: Gaslamp District; Cost: Starts at (Friday - Saturday) Mardi Gras gets started early in San Diego's Gaslamp District with 20 parties over the weekend and then for one more night on Fat Tuesday. Tickets get guests access to more than 20 nightclubs, bars, and restaurants, an opening night and finale party, and food and drink specials around downtown.San Diego Undy Run/WalkWhere: Mission Bay Park - De Anza Cove; Cost: Free - Help benefit the Solorectal Cancer Alliance at San Diego Undy Run/Walk in Mission Bay! It's a family-friendly, undy-themed event designed to provide support for patients, survivors, and families affected by colorectal cancer.SUNDAYSt. Patrick's Day Half Marathon, 5K, Green MileWhere: Downtown El Cajon; Cost: - Hit the ground running or walking in El Cajon to ring in St. Patrick's Day early, either in half marathon, 5K, or mile fashion. Runners and walkers work through a scenic course along the city's landmarks, and 5K runners get to tackle a Crossfit-style obstacle course. Hang around for the after race festival for a beer garden, live music, and costume contest!Spring Busker FestivalWhere: Seaport Village; Cost: Free(Saturday - Sunday) The Spring Busker Festival returns to San Diego's Seaport Village, bringing street performers to the seaside venue to showcase their amazing, eye-catching acts like knife throwing, sword swallowing, and juggling tricks for the public. Busker After Dark, an 18-and-over event on Saturday, features more live acts and special food and beverage sales.Sunday Family Fun DayWhere: San Elijo Lagoon Nature Center; Cost: FreeSan Elijo Lagoon Nature Center will host nature-themed crafts and activities for families for free this weekend, spanning topics such as the lagoon's native birds, insects, and flowers. Check out the center's exhibits and trails that explore the terrain! 4832