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SAN DIEGO (KGTV) — This New Year’s Day organ donor heroes will be honored on the Donate Life Rose Parade Float.One of those heroes is a Everardo Martinez, a San Diego father of three whose life was cut short by a fatal aneurysm. After Martinez passed, his wife Adriana worked closely with Lifesharing San Diego to donate his organs.“It’s comforting, it’s comforting to know my husband lives on through those recipients,” said Adriana. “I’m deeply honored my husband was able to transform their lives.”Everardo was able to save three lives with his selfless gift.His wife and children traveled to Irwindale to help decorate the Lifesharing float that will honor Everardo and 43 other organ donors. Adriana also spent eight hours on a floral portrait of her husband that will be featured on the float. “It’s an honor, a true honor to be able to honor my husband’s legacy and memory,” said Adriana. Adriana says her husband wanted to make a difference, and she couldn’t be more proud of the difference he’s making.Register today to be an organ donor here. 1061

SAN DIEGO (KGTV) - The U.S. Postal Service will dedicate the Sally Ride Forever stamp to America’s first woman in space.The first-day-of-issue dedication ceremony will take place Wednesday at the University of California San Diego, where Dr. Sally Ride taught.After the ceremony, Sally Ride Science at UC San Diego will honor her with a 6:30 p.m. panel discussion on women in leadership.Ride dazzled the nation as a trailblazing astronaut, brilliant scientist, and dedicated educator.Her journey to space began in 1977 while she was finishing her Ph.D. in physics at Stanford University. She saw an article in the student newspaper saying NASA was seeking astronaut candidates, and for the first time, women were allowed to apply.Five years later, Ride became the first American woman to reach space when she launched in the Challenger for a six-day expedition.She was 32 at the time, making her the youngest American to go to space.After retiring from NASA in 1989, she took a job as a physics professor at UC San Diego and became the director of the university’s California Space Institute.Ride used her experiences in space to explain difficult physics concepts to her students.In 2001, she co-founded Sally Ride Science, a company dedicated to fostering interest in STEM fields among children, especially girls.Ride was honored for her contributions to science and space exploration with the NASA Space Flight Medal and the NCAA's Theodore Roosevelt Award. She was also inducted into the National Women's Hall of Fame and the Astronaut Hall of Fame before she died in 2012 after battling pancreatic cancer.Ride impacted generations of students and the future of American space exploration with her tenacity and dedication to educating.WHEN: Wednesday, May 23 at 5 p.m. WHERE: The Price Center, University of California San DiegoCOST: The event is free and open to the public. It will also be streamed live on the U.S. Postal Service Facebook page. 1979

SAN DIEGO (KGTV) — Thousands of children and their families enjoyed a Christmas miracle Saturday, as Toys for Joy delivered smiles across the county.About 8,000 - 9,000 people made their way through the lines outside four locations packed with toys as part of the event, at Lincoln High School, Cajon Valley Middle School, Castle Park High School, and Guajome Park Academy in Vista.At Lincoln High School, some families camped out for the event, waking up to toys and more generous donations. Every child under the age of 11 will walk away with a brand new toy. Families got their own holiday miracle, as other stations offer gently used clothing and also bring home groceries.Toys for Joy has been a free community event for 23 years and is hosted by The Rock Church. 776

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) - Thousands of San Diego students Friday are expected to take part in the county's largest ever high school walkout on climate change. "I think it's a pivotal moment for youth," said Katelynn Sutton, a senior at High Tech High in Point Loma and event organizer. Around 10:30 a.m. on Friday, Sutton will lead dozens of students plan on a walkout. The students will hop on a bus to San Diego's City Hall, where they will attend a public rally for climate action for the rest of the school day."It's going to show adults they need to take action now because we don't have any more time," said Sutton.Around the same time at University City High, senior Summer Camporesi will be leading hundreds of students on a walkout."We'll be meeting in the middle of school and then walking up Genesee [Avenue] to Standley Middle School," said Camporesi.At a park near the school, they will join several hundred middle school students for an hour-long rally, before heading back to class. In all, dozens of schools across San Diego County are expected to take part in the global climate strike, most of them high schools."We're showing it's super important. We're willing to take time out of our education," said Camporesi.Several area school districts, including San Diego Unified and Sweetwater Union High School District, have passed resolutions supporting the youth-led global campaign. Policies vary from school to school, but for most of the walkouts, some form of parental permission will be required to make the absence excused."It's going to give youth worldwide - and people - hope, because it's going to show we care about our future and our children's future," said Sutton.Here's a list of all of the climate action events, including some public events. 1775