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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 County Sheriff’s Department says it paid out nearly million in overtime throughout the course of protests and riots in the county.According to the department, ,862,798 was paid out from May 28 through June 4, 2020.The department said more than 24,000 hours were worked throughout the protests.The figure includes overtime for sworn deputies and support staff. They added that, throughout the protests and riots, no one had time off, and that all vacation time was canceled during the unrest.The news comes after rioters set fire to several buildings and vehicles in La Mesa in late May.Several stores were also looted, including Walmart, Target, Vons, and other stores and shopping centers. 737

SAN DIEGO (KGTV) — The weekend before Fat Tuesday is full of Mardi Gras fun in San Diego.Saturday revelers can jump into the Big Easy Bites & Booze Tour in the Gaslamp District, the Cajun Festival in Vista, or bar hop downtown for more Mardi Gras fun.There are plenty of educational opportunities around town, with Museum Month in full swing, and special exhibits at the Fleet Science Center, San Diego Art Institute, and San Diego Automotive Museum.MORE: Don't see anything you like? Check out our event calendar for even more local eventsSan Diego park rangers name most scenic hikesAnd the world-famous Harlem Globetrotters stop into San Diego for a night of high-flying dunks and incredible skill on the court.THURSDAYIllumination: 21st Century Interactions with Art + Science + TechnologyWhere: San Diego Art Institute; Cost: FreeThe San Diego Art Institute hosts a free exhibit featuring an interactive show created by 26 artists. Guests will experience art through light, sound, metal, textiles, soundscapes, and more. The exhibits will walk visitors through issues like climate change, global health, and sustainability through art.That '70s Car ShowWhere: San Diego Automotive Museum; Cost: - (Thursday - Sunday) Check out the defining era of automobiles that was the 1970s in a new exhibit at the San Diego Automotive Museum. From social changes to political upheaval to technology, the 70s had a profound impact on the automotive industry and U.S. manufacturing. See how the past's innovations fueled what we drive today.FRIDAYSan Diego Gaslamp Mardi Gras bar hopWhere: Gaslamp District; Cost: Starting at (Friday - Saturday) Celebrate Fat Tuesday and Mardi Gras in San Diego with access to 20 Gaslamp area bars and restaurants, drink specials and welcome drinks, live music, after-parties, and more over multiple nights.Museum MonthWhere: Various locations; Cost: Prices vary(Saturday - Sunday) Throughout the month of February, San Diegans and visitors can pick up a special, free pass to save 50 percent at more than 40 museums throughout the city. Museums like the Fleet Science Center, Maritime Museum, San Diego Air & Space Museum, Natural History Museum, and many more are participating in the special month.SATURDAYCajun FestivalWhere: Ebullition Brew Works; Cost: FreeHead over to Ebullition Brew Works in Vista for a day of Mardi Gras celebrations with Cajun food; a costume contest for adults, kids, and dogs; and live music from The Bayou Brothers.Big Easy Bites & Booze TourWhere: Gaslamp District; Cost: San Diego's Big Easy Bites & Booze Tour serves up New Orleans-inspired eats and cocktails throughout the Gaslamp District, with beads, Carnival music and dancing, and entertainment at every stop. The self-guided stroll gets ticket holders more than dishes and drinks at participating bars and restaurants.Tidepooling adventuresWhere: Birch Aquarium; Cost: - Sign up to hit the tidepools at Birch Aquarium, where trained naturalists will walk guests through how to tread lightly over tidepools to discover and learn about the variety of life teeming on our shores.SUNDAYDaybreaker SDWhere: Quartyard; Cost: Daybreaker SD is leading a dance party in the heart of downtown, waking up Sunday with several DJs placing live music, free kombucha, breakfast bites, concert, and entertainment.IMAX Film FestivalWhere: Fleet Science Center; Cost: .95 -.95Fleet Science Center is hosting a day of Earth's wonders in glorious IMAX, with films reaching into the depths of the ocean, vast forest escapes, and fiery volcanoes during their IMAX Film Festival showcase.Harlem GlobetrottersWhere: Pechanga Arena; Cost: - 3The limits of basketball have yet to be met and the Harlem Globetrotters always show just that. This weekend they head to Pechanga Arena to demonstrate their unbelievable skills on the court, high-flying antics, and record-breaking attempts in a family-friendly showcase. 3959

SAN DIEGO (KGTV) - The Trump administration’s latest effort to keep asylum seekers out of America is being met with opposition. Attorney General William Bar directed immigration judges to deny bond hearings for asylum seekers arriving at the border. The ruling does not go into effect for another 3 months and Barr himself noted it will have a "significant impact" on the already overcrowded detention centers. “A person can be detained indefinitely," said immigration attorney Edward Orendain. "This is just another attempt by this administration to make things more difficult for those seeking asylum.” The Department of Homeland Security acknowledged overcrowding many of their detention centers along the border earlier this month and requested the 90-day delay after Barr’s ruling on Tuesday. “It’s only a call to build more detention centers,” said Benjamin Prado with American Friends Service Committee. “Those contracts go to a private prison corporations that make huge amount of profits on the detention of people, off the ‘warehousing’ of individuals.”Barr’s ruling is expected to be challenged in court. 10News has reached to Immigration and Customs Enforcement on how this would affect their centers in San Diego. 1234

SAN DIEGO (KGTV) – The San Diego Unified School District said Wednesday that they are coordinating and organizing with student leaders for March 14th, when students from across the country are planning for a walkout.The walkout is in response to the Florida shooting.  The student-led demonstration is meant to urge lawmakers to pass stronger gun control laws.“We support student's voice,” School Board President Kevin Beiser said in news conference Wednesday. The protests are planned at 10 a.m. on Wednesday, March 14th.  The district wants students to help plan events at all participating schools, which are mostly high schools, according to Andrew Sharp, a district spokesman.It will be up to those school communities to come up with a plan.  Sharp says, in general, the district would rather the students keep activities on campus in so-called “teach-ins” as opposed to “walk-outs but the superintendent has said, “students will not be disciplined for participation in planned peaceful demonstrations occurring at schools.” District heads will be meeting with student leaders from “Equity Coalition” on Wednesday, March 7 to hear their ideas on the protest. The district wants the events to be meaningful and respectful.  1290