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SAN DIEGO (KGTV) - The Rock ’n’ Roll marathon returns to San Diego in June, bringing hundreds of athletes and music to city streets. The 5K event is scheduled for Saturday June 1, while the half-marathon and marathon will be held Sunday, June 2. Entry fees are , 2, and 2 respectively. The marathon course starts on Sixth Avenue near Balboa Park. It extends as far east as Kensington, and north to Mission Bay Park, with a finish in Little Italy. Runners can enjoy the sounds of bands along the course, and support from San Diego cheerleading groups. For those who don’t want to run, the Rock ’n’ Roll Marathon Health and Fitness Expo will take place Friday, May 31, and Saturday, June 1 at the San Diego Convention Center. The expo is open to the public and free to attend. The event will also bring road closures and traffic. Click here for a map of the course. 880

SAN DIEGO (KGTV) - The Rock Church is spreading its message of turning faith into action this weekend.They'll host a convention to teach other congregations ways to incorporate community service into their regular programming."We have thousands of people on the street every day, doing something in our community," says Pastor Miles McPherson. "It’s a great testament to the hearts of the people in our church."Rock Church says its members have completed 2.4 million hours of community service over the last 10 years, with an estimated economic value of million."It’s one thing for people to sit in a room and listen to a sermon, it’s another thing for people to go out and do it," says McPherson. "That’s why we call it a "Do Something Church."Leaders from 73 congregations across 13 states will be at the Do Something Conference this weekend. In addition to educational sessions about how to establish community service programs, people at the conference will also take part in 10 service projects across San Diego.The conference is open to any faith-based organization that's looking to incorporate more community service.More information about the conference and registration can be found here. 1210

SAN DIEGO (KGTV) — The San Diego Council is expected to vote Monday on a controversial proposal by a developer to build a large office park on land surrounded on three sides by the Del Mar Mesa Preserve. Residents who live nearby have been fighting the project and hope to convince the councilmembers to block it.The project, called "The Preserve at Torrey Highlands," would go on a piece of land south of Sr-56 at Camino Del Sur. Locals call the property "The Notch" and say it's a mystery why the 11-acre parcel was left out of protected zone when voters approved the Preserve in 1996.The best explanation, several residents told 10News, is that the land was owned by the Catholic Church, which planned to build on the property. The Church project was approved but never built and the Church sold the land in 2015.A spokesperson for the developer, Cisterra, told 10News that the land was always meant for development and that an office park is much-needed in the area: "The Preserve at Torrey Highlands will help grow the innovation economy by creating a place for nearly 2,000 high-quality, high-paying jobs."Opponents say voters intended any development on the land to be low-rise and fit the character of the neighborhood. 1235

SAN DIEGO (KGTV) - This holiday season, shopping local is what will keep San Diego small businesses alive.The US Census conducted a small business survey showing a third of San Diego businesses were negatively impacted by the pandemic. The effect is visible downtown."The pandemic has definitely taken a toll on the neighborhood, I mean we've had some closures," Gaslamp Quarter Executive Director Association Michael Trimble said.Trimble said four to eight restaurants closed since March in the Gaslamp Quarter alone."Not a large percentage but still any business lost is unfortunately a business that we mourn is not here," he said.While the holiday sale signs are out, the usual crowds brought in with conventions and tourism are nowhere to be seen.Trimble said locals are vital to keeping retail and restaurants alive this holiday season."Watching all these small businesses shut down or close forever during the pandemic, it's just been really sad. So, I don't have a ton of money but Amazon doesn't need my money. You know what I mean? Like, if I can help these little shops with my or my that's just a much better use of my time," Pacific Beach Resident Bree Steffen said.When the pandemic started Steffen pledged to only shop small. She deleted her Amazon app and started exploring her neighborhood, "I feel like this whole underworld of San Diego opened up for me once I started looking at the smaller shops."She said it was a more personal experience, where she found unique gifts that had more emotional value from being hand-crafted.She launched her own small photography business in October.Now she relies on people like her to change their habits and think small."I feel like each time I at least give them a little business it just gives them a little more hope to keep going on and it's like if 100 people give them then that's enough for them to try to weather this storm," she said hopeful it will end soon.Trimble said on November 28th, also known as Small Business Saturday, if you take a picture while shopping or in the area and tag @GaslampQuarter on Instagram you will be entered to win a gift card from local establishments.Trimble said there has been one silver lining of the pandemic and that was testing the outdoor dining concept on Fifth Avenue out of necessity.That paved the way for a long coveted project to turn Fifth Avenue into a promenade. This project received approval from City Council, according to Trimble, and a timeline will be announced in early 2021. 2516

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

来源：资阳报