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SAN DIEGO (KGTV) -- The San Diego Blood Bank is hosting a Holiday Bowl blood drive during a time of year when donations are typically low. The drive will be held Thursday, November 21 between 8 a.m. and 6 p.m. in the SDCCU Stadium parking lot, sections A and B. Donors are encouraged to make an appointment ahead of time, but walk-ins are also welcome. The blood bank says they hope to get several hundred people to donate, because the winter is always a slow time."People get busy, they go on vacation, and blood donation kind of falls off as a top priority," says Blood Bank CEO David Wellis. "The need for blood, though, doesn't decline.The blood bank likes to have a 4-7 day supply on hand. Right now, Wellis says they have about 2 days. They hope Thursday's drive will bring the supply back up.RELATED: With Chargers gone, San Diego Blood Bank plans a more inclusive holiday blood driveThis year, donors will receive a pair of tickets to the Holiday Bowl on December 27. The decision to pair with the football game ties the holiday-season blood drive back to football.For years, the blood bank and the Chargers teamed up for the event. But when the Chargers left San Diego after 2016, they took the blood drive with them.In 2017, the blood bank tried a sports-themed event called "San Diego Cares" to get donations. 700 people gave blood that day.By contrast, the Chargers Blood Drive would get anywhere from 800-2,000 donors.The blood bank hopes offering free Holiday Bowl tickets will help build this event to the same level of success."I think, over time, it will," says Willis. "We've done Comic-Con for 43 years. That started off small and it's giant now. And in the summer we have the annual Padres blood drive that's growing quite nicely."Games and giveaways will also be set up throughout the day. To be eligible to donate blood, participants must be at least 17 years old and weigh at least 114 pounds. Donors must also be in general good health. While the blood bank had asked people to sign up for a specific time, they say anyone is welcome to drive in and donate without an appointment.RELATED: San Diego man celebrates 50 years of donations to San Diego Blood Bank 2192

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) - To protect his best friend, a Sabre Springs man found himself in a brawl with a bobcat. Bobby Abrams, a 78-year-old Vietnam veteran, said it happened Saturday morning while walking his dog Sammy. The Navy veteran is in tiptop shape; he does hundreds of push-ups a day and goes on walks up to 14 miles. "Oh yea, he was snarling, arggggg, like that!" remembers Abrams. RELATED: Woman spots bobcat lurking through backyard in 4S RanchAbrams was walking on Ted Williams Parkway when he says the bobcat appeared and quickly attacked Sammy, biting him in the neck. Abrams quickly pulled the bobcat off, grabbing it by the throat and slinging it back and forth. He ultimately broke the animal's neck, killing it. Abrams was left with puncture wounds on his hands. He says he had to defend his dog and would do it again if he had to. He says their close relationship began when Abrams rescued Sammy from an abusive situation; he says they both have PTSD. "I love that dog as much as I love my momma. I love that dog, the Navy, and my momma!" said Abrams. RELATED: Photographs show mystery animal in North San Diego County is likely a bobcatHe started his military career in the Coast Guard and then joined the Navy, serving more than 20 years total.Fish and Wildlife officers picked up the bobcat carcass. A spokesperson says bobcats are not unusual in that area but are usually nocturnal. They speculate the animal might not have gone out that night due to bad weather and instead went out during the day.If you find yourself in a similar situation, wildlife officials say stand your ground and try to pull the animal away. They recommend avoiding going out at night when coyotes and bobcats are out. It's also advised to make loud noises and throw objects, like a rock, at the animal to try and scare it off. Officials say bobcats are typically fearful of humans. 1885

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) — Thursday, San Diego Mayor Kevin Faulconer called on Governor Gavin Newsom to issue guidance that would allow San Diego's hotel industry to resume hosting business meetings and conferences."It's incredibly important for the jobs that this industry represents and the bottom line of dollars to our city," Faulconer said.San Diego tourism officials tell ABC 10News that the industry has lost an estimated billion due to the pandemic thus far. About 22% of out-of-town visitors to San Diego typically come for business meetings or conferences. The loss of this business has led to the loss of more than 50,000 local hospitality jobs.Thursday, Faulconer visited the Manchester Grand Hyatt to review the safety protocols they would put into place for business travelers. That includes plexiglass dividers, hand sanitizing stations, outdoor meeting spaces, and socially distanced seating."Seeing is believing," Faulconer said. "When you can see firsthand the remarkable precautions that our hotel industry has taken, the remarkable job that they have done with leisure travel, we can host business travel safely.”Faulconer points out that California is the only state in the country that bans hotels from hosting businesses.ABC 10News reached out to the California Department of Public Health. A spokesperson sent the following statement: "California’s Blueprint for a Safer Economy is intentionally slow and stringent to help slow and stop the spread of COVID-19. Any setting where large scale, random mixing occurs presents a higher risk activity for the spread of COVID-19.The state's public health guidelines are driven by data and science. This will continue. As the data evolves and science evolves we will update the guidelines and Blueprint accordingly. When we have specific updates to hotel and lodging guidance, we will alert the public and the media." 1886

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