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SAN DIEGO (KGTV) — The woman accused of killing another driver in a wrong-way crash while drunk on a San Diego freeway last year changed her plea Friday.Lauren Ashley Freeman pleaded guilty to gross vehicular manslaughter while intoxicated and DUI causing injury in the Feb. 26, 2018 collision that killed 35-year-old Justin Callahan.Freeman's plea dismisses a murder charge. She is scheduled to be sentenced to 11 years and 8 months in prison at a September hearing.RELATED: CHP reverses blame in fatal wrong-way crash on I-5 rampInitially, Callahan was deemed responsible for the crash. The position of his Volkswagen Jetta after the crash led CHP officers to believe he was at fault. But California Highway Patrol investigators reversed their findings after Callahan's family refuted the claim and the case was re-opened. Freeman was charged with causing the fatal crash in November.Callahan was driving to his Ocean Beach home from work in Chula Vista when the crash occurred on a transition ramp from northbound Interstate 5 and westbound I-8 just before 2 a.m.The 35-year-old died at the scene, while Freeman and a passenger in her Toyota Camry sustained major injuries. Investigators said Freeman had a blood alcohol content of .28 at the time of the crash. 1272

SAN DIEGO (KGTV) — This year's Pride celebration is going virtual starting this weekend for San Diegans to enjoy from home amid the pandemic.Pride's events will stream online between July 11 and July 18, including the Spirit of Stone Wall Rally, Light Up Cathedral, speakers, and entertainment. The live programming is being made available for free.Here's a list of scheduled events and links:She Fest (July 11 at 10:30 a.m. - 3:30 p.m.): San Diego Pride's celebrations kick off with She Fest, celebrating the talents and contributions of women while fostering connections within and between San Diego's LGBTQ and larger communities. The live-streamed event will feature live music, art, games and activities, cooking demonstrations, interviews, workshops, a pet fashion show, and more. | LinkLight Up Cathedral (July 15 at 7 p.m. - 8 p.m.): Interfaith leaders, elected officials, and San Diego’s LGBTQ community will honor the LGBTQ interfaith community, present the 2020 Light of Pride Award, and celebrate virtually with the annual rainbow lighting of St. Paul’s Episcopal Cathedral. | LinkSpirit of Stone Wall Rally (July 17 at 6 p.m. - 7 p.m.): 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. | LinkPride Live (July 18 from 10 a.m. to 6 p.m.): 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. | Link 1673

SAN DIEGO (KGTV) – The owners of a Webster-area restaurant that has been broken into in recent days decided to set up their own overnight sting operation, and their plan led to two arrests.At around 2:30 a.m. Tuesday, the owners of Trevi Ristorante on 4703 Federal Blvd., put together their own stakeout and waited for anyone who would try to break into the business.The restaurant had been burglarized three times in the past week, including one incident in which a safe was taken. Jonathan Romero, the owners’s son, told ABC 10News, “We’re tired of it.”While the owner remained on the roof, his son waited across the street and a family friend watched from behind the eatery.After several hours, they noticed an SUV park in an alley behind the restaurant and two men get out of the vehicle.As the family observed the two people go through gates to the restaurant’s back doors, the owner’s son called 911.San Diego police officers arrived at the scene and took one of the would-be burglars into custody.However, the other man climbed up the side of the building and ran across the roof. After jumping from the roof down to the front parking lot, the man ran away as officers pursued him.The man was able to cross Federal Boulevard, but officers deployed a stun gun and subdued him.The stunned man was treated at the scene for his injuries and is expected to be OK. 1373

SAN DIEGO (KGTV) — This month, Old Town's Whaley House Museum will open its doors for extended hours and invite guests in for a night of haunts and history.Every October, visitors can stop by during the museum's extended hours. This month, they take place Oct. 24 - 31. While the iconic San Diego home is at the center of several ghost stories and sightings, an enormous amount of important history rests on the grounds.SAN DIEGO HALLOWEEN:Frightful fun: San Diego Halloween, fall events for familiesExperience Halloween chills and thrills at these San Diego attractionsSpirited shindigs: Halloween parties for San Diego's 21+ crowdThe Whaley House was originally started as a storage house, or granary, that would eventually become a courtroom. The two-story home and store addition was added in 1857 by Thomas Whaley. It was the first two-story brick edifice in San Diego and built using bricks made in Whaley's brickyard.The house operated as one of the first stores in the Old Town area and at one time was Whaley's home, a courtroom, a general store, and a theater simultaneously.While the store served the community in multiple ways during the 1800s, it seems its residents of one of the most haunted homes in America have stayed behind to watch over the grounds.During tours, museum guides will explore the stories of Whaley; his wife, Anna; their children, Violet and Tommie; and "Yankee" Jim Robinson — all of whom are believed to still be at the home in some form."Yankee Jim" was hanged on the grounds in 1852. Guests have reported heavy footsteps and windows being unlatched and opened — even Whaley himself. Others reported seeing Whaley on the home's upper landing, and a full apparition of Anna in the downstairs rooms or garden.Tickets for Halloween tours are for adults and for children, seniors, and military members. Children under 5 can get in for free. Special after-hours tours on Halloween from 7 p.m. to midnight are also available for . 1979

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