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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 Police Department is investigating a stabbing in Encanto after a victim was found with stab wounds.Witnesses tell 10News a fight broke out between two males near the intersection of 65th Street and Wunderlin Avenue, across the street from Encanto Elementary School. Their ages are unknown. One male was stabbed at the scene, he was found near the park and recreation center where children were playing, according to witnesses. The second male fled before police arrived, police caught up to him and arrested him on Massachusetts Avenue.   615

SAN DIEGO (KGTV) -- The San Diego Unified School District, one of the state's largest districts, begins the new school year online Monday.Even though California has given both private and public schools in San Diego County the green light to reopen schools on Tuesday, Sept. 1, SD Unified officials say for now they will stick with distance learning.The district's online instruction plan includes:A six-hour school day with customized learning experiences for each K-12 studentAll students will have daily, live interaction with their teachers via video conferencingCustom learning experiences will be based on student needs and will include daily live, online instruction (up to three hours), independent learning (at least two hours), working with other students in small groups or participating in educator office hours (at least one hour)All Elementary students will receive instruction in reading, writing, mathematics, science, social studies, physical education, and the artsStudents will receive grades to measure their progressSome children who have faced learning challenges due to the COVID-19 pandemic may be offered appointments for in-person sessions, which could begin as soon as late September, according to the district."The teacher will of course try various interventions teaching strategies online, but if the teacher comes to the conclusion that this student would benefit from in-person interventions, then the teacher will reach out to the family," said San Diego Education Association President Kisha Borden.Students will be identified by their teachers for participation based on several factors: Students who had below standard marks on their spring 2020 report cards, special education students who did not meet IEP goals, and special education students with intense support needs.The district says this option will not be offered immediately and will take teachers a few weeks to make these assessments. 1940

SAN DIEGO (KGTV) -- The San Diego Fire-Rescue Department is increasing staffing ahead of Santa Ana winds expected to swirl around the county to start the work week. On Sunday, 10News got a hands-on tour of Station 14 in North Park. It is one of five San Diego Fire stations with an engine, ladder truck, and now a fully staffed brush truck for the next two days. "Our brush rigs are always able to be covered," San Diego Fire-Rescue Deputy Chief Kelly Zombro said. "We just have to un-staff a rig to move over to it. In this case, those rigs are actually covered right now, and they can all go."Because of the upcoming Santa Ana winds, the Department is staffing 25 additional crew members, specifically for wildfires. While engines and ladder trucks are most commonly used in day-to-day operations, the 0,000 brush truck is on a league of its own."It's imperative that we are able to make access quickly into areas where the engine cannot get into," Fire Engineer, Tim Swanson said. "And that's why we have these brush rigs."Unlike the concrete jungle in New York City, the City of San Diego has many different kinds of terrain. Because of that, in the academy, all firefighters are trained in all three truck types: engine, ladder, and brush.The brush truck has off-road tires, a 600-gallon tank, and specialized tools like backfire canisters, burn-over protection, and this triple hose backpack. The truck may even become a mobile home for the crew. That is why it has comfortable seats and carries household items. "If we're out on a strike team, we are gone for sometimes two weeks at a time with little to no ground support," Swanson said. "So, we need to be self-sufficient for two weeks."Even if fires do not erupt in our area, they are always ready to go."Sometimes, when [Northern California] is asking for help, we have to do it," Deputy Chief Zombro said. "And we just have to up our game down here to make sure we stay covered, and we've always done that."After two days, the department will re-assess to see if they need to continue the increased staffing. RELATED: How to prepare for a fire in San Diego CountyOffshore winds from the northeast are expected to strengthen Sunday night, according to the National Weather Service. Relative humidity will also drop into the single digits in some areas Monday, the agency said. RELATED: Check today's San Diego County forecastLocally gusty offshore winds will continue into the morning Tuesday, diminishing by the afternoon. Tuesday is also expected to be the warmest day of the week with temperatures warming into the 90s in the inland valleys and 80s along the coast. As of Saturday morning, San Diego Gas and Electric says more than 1,000 people could be affected by planned outages as winds move through. Check out the communities that could be impacted below: Boulder CreekBoulevardCameronCrestwoodLa PostaValley Center EastViejas 2906

SAN DIEGO (KGTV) - The relatives of a toddler who died from E. Coli he contracted from San Diego County Fair animals held a fundraiser for his parents Saturday night. The benefit to help the family of 2-year-old Jedidiah King Cabezuela started at 4 p.m. at Rosie O’Grady’s restaurant in Normal Heights. Jedidiah’s great uncle Ed Sanford told 10News the boy suffered stomach problems four days after visiting the fair despite washing his hands after visiting the petting zoo. Over the next three days, Jedidiah was in and out of the emergency room before the symptoms worsened. His kidneys began failing, and he died June 24. RELATED: Two-year-old boy dead, three sickened due to E. Coli linked to San Diego County FairSanford says he will always remember Jedidiah as a happy boy, always laughing. “He’s upstairs now, a little angel. I said a little prayer; I told the Lord, I said, you got your hands full,” Sanford said. Sanford says he is glad fair officials shut down the petting zoo. RELATED: CDC: How to protect yourself around fair animals“The family should not have to worry about that. You’re there to have a good time. This is just really, really sad,” said Sanford. A GoFundMe account was created for the Cabezuela family. 1240