濮阳东方医院技术可靠(濮阳东方医院非常可靠) (今日更新中)

SAN DIEGO (KGTV) — These aren't your average sand castles.Every year at San Diego's Port Pavilion, tons of sand of hauled in and dumped onto the Broadway Pier. There, a heap of sand sits waiting to become something more.When master sand sculptures from around the globe finally get their hands in the sand, a radical transformation begins.GALLERY: Works of art made from sand at US?Sand Sculpting ChallengeThe U.S. Sand Sculpting Challenge and Dimensional Art Expo is an invite-only competition for sculptors, six from the U.S. and six from other countries. Each artist brings their own vision, artistic sensibilities, and talent to the makeshift sandbox.Sculptures can reach up to 15 ft. tall and weigh more than 10,000 pounds in some cases. Perhaps just as astoundingly, all it takes is nothing more than sand and water (aside from an incredible talent.)For four days, San Diego's waterfront will host competitions between sculptors with more than ,000 in prize money at stake.MORE: Other events happening this Labor Day weekend in San DiegoReturning in 2018 will also be a team challenge, comprised of teams that won the former sand sculpting competition when it was hosted in Imperial Beach from 2000 to 2011.In addition to the competition, family-friendly activities such as live entertainment, a giant sandbox for kids, and rides will be on hand. More than 1,000 works of art will also be on display and available for purchase during the Dimensional Art Expo as well.Proceeds from the events benefit san San Diego School of Creative and Performing Arts, Arts for Learning San Diego, San Diego Padres Foundation, Maritime Museum programs, and more.U.S. Sand Sculpting Challenge and Dimensional Art ExpoWhen/where: Aug. 31 - Sept. 3/Broadway Pier at Port PavilionCost: Tickets available from - Website 1832

SAN DIEGO (KGTV) -- There's a less joyful side to the holiday season: going into debt. According to a Magnify Money study of last year's holiday spending, Americans racked up an average of ,054 of debt, a 5 percent increase over last year. The study also found more shoppers put that debt on high-interest credit cards. “Doesn't surprise me at all, doesn't surprise me at all, in fact, I’m probably guilty of it too," said Jim Vogt, a San Diego State University lecturer. “It’s a hole that’s real easy to get into and hard to get out of.”Only making minimum payments on that ,050 of holiday debt will take 63 months to pay off, and could cost around 0 in interest fees.Vogt says the number one thing consumers should do before holiday shopping is have a plan and create a budget, write a list of who you'll be shopping for this season.If you are using a credit card, have a plan to pay it off on time.Vogt also warns of being mindful on Black Friday.“Black Friday a lot of it is all temptation, something looks good, but it wasn’t what we planned on," said Vogt. “Some deals aren’t as good as they seem, you have to be smart and do your research.”Smart Shopping Tips: 1192

SAN DIEGO (KGTV) -- The public’s help is being sought in finding the driver in an Ocean Beach hit-and-run crash that killed a skateboarder.On June 4, at around 10:30 p.m., Cameron Loren was riding his skateboard westbound in the 4500 block of Voltaire Street, in the middle of the road, when he was struck by a westbound vehicle from behind.San Diego police said the driver fled the scene, leaving the 25-year-old Loren on the street with injuries.Emergency crews responded to the incident, but Loren was declared dead at the scene, according to police.A description of the driver was not available, and investigators believe the vehicle that struck Loren was a light-colored sedan that may have a damaged windshield and roofline.Anyone with information on this case, including the location of the driver or the vehicle involved, is urged to contact the SDPD Traffic Division at 858-495-7807 or Crime Stoppers at 888-580-8477.Crime Stoppers is offering a reward of up to ,000 for information that leads to an arrest. 1026

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) — Thirty roosters abandoned last month are in need of a new home.The roosters were left at an Escondido feed store on Dec. 28, 2019, with a note from the owner explaining they could no longer take care of them, the San Diego Humane Society says.SDHS says the roosters all appear to be healthy and social with each other and humans.Anyone interested in adopting the roosters can do so through SDHS' Escondido campus. Officials advise potential new owners to check with their city to make sure they are allowed to have a rooster, as some city ordinances prohibit the animals.Anyone who is unable to care for their pets are also advised to take them to a SDHS campus rather than abandoning them. SDHS is an open shelter and will never turn an animal away. 777

来源：资阳报