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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) — This month, California voters will pick either Democratic candidate Gavin Newsom and Republican candidate John Cox to be the next governor.Both candidates have been campaigning around the state, most recently in San Diego, where they gave their positions on border security and the gas tax repeal effort.Each has laid out their own vision of how to address some of the state's most pressing issues, including the affordable housing crisis. Team 10 investigator Adam Racusin and political analyst Ruben Barrales sort through the gubernatorial candidates' positions.YOUR VOICE YOUR VOTE ELECTION COVERAGE 644

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 young woman severely injured in a parasailing accident in Mexico is walking and surfing a year later.Katie Malone's recovery has been a long road. "I survived something I shouldn't have survived," she said.Malone was in Puerto Vallarta in June, 2018 for her birthday. Her parasailing ride turned into a nightmare, "I saw the boat capsize and people on the beach run to try and grab the rope to bring me down." She said the the almost half hour she was in the air she worked to keep calm, thinking about her dog Leroy, and what she was going to wear that night. Her family says the rope snapped and she fell in a tailspin. Katie said it was everything she could do to keep from passing out, or getting sick. She said the next thing she remembered was opening her eyes on the ground with emergency crews surrounding her."My heart dropped to my feet," Katie's brother Brendan said.He started calling and coordinating the trip to Mexico to be with his little sister. He talked about being the megaphone for the family, getting the word out through his music community in Nashville, back home in California and setting up the Gofundme online that reached the world.She underwent three surgeries in Mexico and two weeks in, the swelling in her brain hadn't gone down. Katie's mom said doctors doubled her steroid dosage to bring the swelling in the pituitary glad down and it caused a severe reaction.Katie's mom, Sidona, said she was sick all night and that was the moment they all feared she wouldn't pull through. Sidona said the doctor pulled her aside the next day and said, "you don't understand, she could die and she needs to go home now," urging them to Lifeflight her to the U.S.The family overcame huge struggles, from paying cash for the surgeries in Mexico, as Katie was in between insurance, to finding a way to fly her home. Sidona said certain airlines wouldn't fly that far south in Mexican airspace, and medical airlines wouldn't take her without insurance. Their network of friends and family gave them solutions.The final piece came at the last minute, a ,000 anonymous donation to fund her flight home. Her fight to get back to normal just beginning.Katie re-learned how to walk, drive, and surf over the past year, all the while a smile on her face."Instead of that terrible accident taking control of her, she's taken control of that," Brendan said.Katie says positivity, her family and her dog, Leroy, kept her going. She said she used to take Leroy, her support dog, to the hospital to help others and was thankful he was there for her recovery.She advises anyone facing a challenge that your mind is more powerful than your body and positivity will get you through."I'm not 100% back, I'm getting there, I'm back to work, not full time just part time," she said she's focused on getting healthy. She works as a masseuse, making others feel better.Among her challenges, she has a hard time sitting for extended periods of time, and has to adjust her gait and stance.She hopes her story will change regulations in Mexico so this never happens to anyone else. 3112

SAN DIEGO (KGTV) - Three Southern Californians, one of which from San Diego, charged Facebook with being complacent in a data breach spanning about 87 million users.In a class action suit filed in San Diego, Jordan O'Hara, of San Diego, Brent Collins, of Newport Beach, Calif., and Olivia Johnston, of Culver City, Calif., the social media company worked with Cambridge Analytica, former White House strategist Steve Bannon, and Cambridge University researcher Aleksandr Kogan.In the lawsuit, the three say Facebook "conspired" to help Cambridge Analytica, Bannon, and Kogan steal personal data in order to manipulate public opinion and U.S. elections. The suit claims Facebook has been aware of this and similar breaches for years.RELATED: Yes, Facebook is scanning your messages"Facebook's failure to adequately protect ... data allowed [the defendants] to engage in an illicit and illegal appropriation of the data, the purpose of which was, at least in part, to disrupt the 2016 American presidential race," the lawsuit claims."The means by which this conspiracy was accomplished reads like an international crime novel, except that it actually happened," the suit adds.The lawsuit requests compensatory and punitive damages in favor of the plaintiffs and proposed class action members, which includes those whose data was accessed by Cambridge Analytica in the U.S.RELATED: Facebook whistleblower says more companies had access to user data"Contrary to Facebook’s assurances that Plaintiffs’ data would be protected, the [defendants], in the course of their unlawful conspiracy, accessed, harvested and sold the data of millions of individuals, including Plaintiffs, for, among other things, use in their efforts to undermine the democratic process during the 2016 U.S. presidential election," the lawsuit states.Encinitas firm Coast Law Group is among three firms representing the plaintiffs.Facebook has said Cambridge Analytica may have accessed data on about 87 million users, most of whom are in the U.S.RELATED: How to find out if you're giving Facebook access to calls, textsThe data was reportedly being collected by a professor for academic purposes, which is in line with Facebook's rules. However, it was later discovered that the information was transferred to third parties, including Cambridge Analytica, which is in violation of Facebook's policies.Cambridge Analytica was hired in summer 2016 as part of the Trump campaign's three-pronged data operation. Bannon served a vice president and secretary of the data firm until he stepped down in August 2016 to run President Trump's campaign. 2657

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