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SAN DIEGO (KGTV) — The San Diego Police Departments K9 officers and their handlers were honored at the unveiling of the new K9 Memorial Dedication Ceremony Wednesday afternoon. They don’t carry weapons. Often times, they are the weapon.“We’ve had several dogs injured, stabbed, and shot,” Lt. Tony Lessa of the San Diego Police K9 Unit said. “Fortunately, only one was killed in the line of duty.”Since 1984, ninety-two San Diego Police K9’s have served alongside their handlers. They enter themselves into dangerous situations for the good of the community. Many said their value is immeasurable. “They improve officer safety for out officers in a way that they reduce the use of force we have to use,” Lt. Lessa said. “You can’t put a number on that.”That is why a new Memorial wall was built for the specialized unit. Sitting at the helm is a bronze statue of German Shepard Bando, who was struck by a car and killed in the line of duty in 1994. Underneath his statue are the names of several K9’s and their handlers.Patsy Samson was the main donor for the San Diego Police Foundation. She worked with the organization for eight months until finally unveiling the memorial today.“They love their K9’s,” Samson said. “They take care of their K9’s. They just want to do the best you can do for the community that they protect and serve, every single day.”Whether it’s their cuteness on their time off, or their fierce abilities to bring down criminals, the K9’s officers have a special place in hearts. For that, like their human counterparts, their work will never be forgotten. “Their name is going to live on here for eternity,” Lt. Lessa said.  1677

SAN DIEGO (KGTV) – The San Diego Unified School District on Thursday released new information on the next phases of its plan to reopen schools for in-person learning.The first phase of the district’s plan, which began Oct. 13, included appointment-based, in-person instruction for elementary school students identified as having “the greatest needs.”The district is looking to expand Phase 1 to include grade 6-12 students and children in infant/toddler and early-learning programs.In a news release issued Thursday morning, the district outlined details on Phases 2-4. Officials noted that the timing of the phases will depend on the state's data/tier assignment update on Tuesday, Oct. 27.Expansion of Phase 1Expansion of Phase 1 appointment-based program for secondary students grades 6-12 and educators.Expansion of Phase 1 appointment-based program for infant/toddler and early-learning programs and educators.Phase 2Elementary (PreK to 5th grade) students would return to campus four days a week. Students would be split into two cohorts for either an a.m. session or p.m. session in order to safely rotate students into classrooms. Elementary students would receive in-person instruction Monday through Thursday. Fridays would be set aside for “live” online check-ins and independent asynchronous learning.Secondary (6th to 12th grade) students would return to campus two days a week. Students would be split into two cohorts, with Cohort 1 attending on Mondays and Tuesdays and Cohort 2 attending on Wednesdays and Thursdays. Fridays would be dedicated to on-line learning for all students. Secondary students would follow a similar bell schedule with morning minutes dedicated to class period instruction and afternoon minutes would be dedicated to flex time for asynchronous learning or appointment-based services.Phase 3Elementary (Prek to 5th grade) students would attend classes on site four days a week Monday through Thursday. Fridays would be set aside for “live” online check-ins and independent asynchronous learning.Secondary (6th-12th grade) students would attend classes on site four days a week, Monday through Thursday. Fridays would be set aside for online learning. Morning minutes would continue to be dedicated to class-period instruction and afternoon minutes would be dedicated to flex time.Phase 4Elementary (PreK to 5th grade) students would attend five days a week with one modified day.Secondary (6th to 12th grade) students would attend five days a week. Morning minutes would continue to be dedicated to class-period instruction and afternoon minutes would be dedicated to flex time.The district has identified health and sanitation procedures for Phases 2-4 for students, employees and families that are based on guidelines from the state, county, and UCSD. 2801

SAN DIEGO (KGTV) - The University of California San Diego continues to rack up the accolades, once again ranking among the best universities in the U.S. and the world. The latest Center for World University Rankings, published Monday, examined 20,000 universities around the world and focused on quality of education, alumni employment, quality of faculty and research performance. For the 2019-20 CWUR rankings, UC San Diego was listed in 7th among public U.S. universities. Among all U.S. universities, the La Jolla school ranked 21st. UC San Diego’s influence and reputation is known throughout the world, with CWUR’s 2019-20 ranking the school 27th -- or among the top 0.2 percent -- in the entire world. “UC San Diego’s collaborative, interdisciplinary research culture advances the frontiers of knowledge, shapes new fields of study, and disseminates discoveries that transform lives," said Chancellor Pradeep K. Khosla. "Our world-renowned faculty and scholars consistently discover solutions to society's most pressing issues while teaching the next generation of global thinkers and leaders how to drive innovation, fuel economic growth, and make the world a better place." In addition to the CWUR rankings, Nature ranked UC San Diego 4th among public research universities. Times Higher Education ranked the campus the No. 1 university established between 1945 and 1967, and CNBC ranked UC San Diego 11th for public colleges that pay off the most for alumni. 1476

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 South Park neighborhood has a new ornament for the holiday season, which residents hope will become a permanent addition.The South Park Business Group recently installed a new sign of the community's name on top of a building at the end of Fern Street."It gives people a little more of a talking point," says Tanya McAnear, who owns Bad Madge and Company nearby. "Having a branded neighborhood helps when you're on social media."The sign is part of this year's Holiday Walkabout Luminaria event on December 7. But people in the neighborhood hope the business group keeps it up as a permanent addition."I'd like to see it stay for a long time," says Wayne Prunkard, who has lived in South Park for 20 years. "It gives an atmosphere to the neighborhood, and I really like it."People in South Park have been clamoring for a sign like this for years, one that can help identify the area in the same way signs in University Heights, Normal Park, North Park, Hillcrest, Kensington, Barrio Logan, and Gaslamp do.The South Park Business Group paid for the sign. Organizers say they're looking into a way to make it permanent."It makes you stand out. It makes you unique," says Grace Gerber, the manager of Native Poppy. "It draws people's eyes in, and that would be huge for us."The lights on the sign will turn on for the first time at 5:30 pm on Saturday, December 7. 1392