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SAN DIEGO (KGTV) — This November will see two meteor showers and a lunar eclipse grace the skies.The Northern Taurid meteor shower will skirt across our atmosphere on Nov. 11-12, according to EarthSky. The event is also expected to produce about five meteors per hour, but the shower is famous for its slow-moving and bright meteors.The next week, the Leonid meteor shower will peak on Nov. 16-17. That shower is expected to produce 15 to 20 meteors per hour. NASA says the Leonid shower happens every November and features some of the fastest moving meteors out there, traveling at about 44 miles per second.Stargazers are encouraged to get the best viewing of the meteor shower by finding an area away from lights and laying flat, with feet facing east, to take in as much sky as possible, according to NASA. The best viewing time will be around midnight and last until dawn.Then to cap off the month, on Nov. 30, a penumbral lunar eclipse will visible throughout North America. The moon will appear slightly darker because the sun, Earth, and moon are imperfectly aligned. The Earth will block some of the sun's light from directly hitting the moon, covering all or part of the moon with the outer part of its shadow.A penumbral lunar eclipse occurs when the Sun, Earth, and the Moon are imperfectly aligned. When this happens, the Earth blocks some of the Sun's light from directly reaching the Moon's surface and covers all or part of the Moon with the outer part of its shadow, also known as the penumbra, according to Space.com. 1543

San Diego (KGTV) - The remains of a Marine who was killed in a helicopter crash were brought back to San Diego Saturday night in a military procession.The body of 33-year-old Gunnery Sgt. Derik Holley was flown to Lindbergh Field then driven to Greenwood Mortuary.He was killed on April 3rd during a training exercise near El Centro when his helicopter crashed.Lance Cpl. Taylor J. Conrad, 1st Lt. Samuel D. Phillips and Capt. Samuel A. Schultz were also killed.A memorial service has been scheduled on Tuesday at MCAS Miramar. 535

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 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 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

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