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SAN DIEGO (KGTV) - The Rock Church is making holiday giving even easier, teaming up with Express Feedback for Good to raise money for their Toys for Joy campaign.Under the new program, people can sign up to take on-line surveys. For each one they take, the Church will get towards their holiday fundraiser."This is a life or death situation for some kids and some families," says Pastor Miles McPherson.The Toys for Joy program is now in its 23rd year. Each year the Church helps around 20,000 families with food, clothing, toys, and more for the holidays. McPherson says he hopes the new survey tool will inspire people to do more."The express feedback tool gives people the opportunity to do something to help somebody, but we want them to take the next step, touch a person, smile at a person, hear someone's story," he says.The surveys only take about one minute each, and there's a limit of 100 per person. The Church says they hope to raise 0,000 from the surveys, to help supplement the other donations they get each year.The company, Express Feedback for Good, takes the information from the survey and sells it to businesses to help them serve their customers better."It's a win/win for both parties," says Product Manager Dena Coykendall. "The non-profit can create resources, and business can collect information from a crowd that's more representative."This year, the Rock Church will have four locations for their Toys for Joy campaign on December 14th. To donate, or for more information, click here.To sign up to take the surveys, go here. 1568

SAN DIEGO (KGTV) -- The San Diego County Clerk is preparing for its busiest wedding day of the year this Valentine’s Day. The office of the county clerk put out a statement Wednesday urging couples wishing to tie the knot to make an appointment. “We are excited to offer walk-in services at our historic downtown office on the waterfront for Valentine’s Day and don’t want couples to miss their chance at Valentine’s Day wedding,” said County Clerk Ernie Dronenburg. RELATED: Best places to propose in San Diego CountyThe downtown office located on the 1600 block of Pacific Highway will be open from 8 a.m. to 5 p.m. on Valentine’s Day. The office is offering several locations for ceremonies this year, including along Waterfront Park, beside the County Administration Center, or in a ceremony room overlooking the San Diego Bay. “Couples may ‘walk-in’ at our downtown location only,” a news release read. Click here to make an appointment. 951

SAN DIEGO (KGTV) — The Port of San Diego is taking extra precautions with cruise lines amid heightened awareness surrounding the coronavirus.About 38 ships are expected to dock in San Diego through May, some shops that rely on travelers are concerned business may slow down if cruises are canceled.Some say they've already noticed a change.The Port of San Diego says they installed these hand washing stations once the coronavirus concerns started rising. More stations arrived in San Diego Friday ahead of a ship's expected arrival on Saturday.RELATED COVERAGE:San Diego event organizers temper coronavirus fears21 on cruise ship off California test positive for virusIt's common to see tourists flocking to Seaport Village, providing local businesses with much of their revenue."They like to travel through the stores and we get a lot of business from them," Marion Smart, who has worked at Eclipse Sunglasses for 16 years, says. "This is a tourist community, very much so."But recently Smart says she's noticed business is slowing down and concerns over the coronavirus might be to blame."As you can see it's kind of empty right now," Smart said. "Being that people try these on, I always spray them I disinfect them and this is the solution."Smart usually sees a boost in business when cruise ships dock in San Diego. Saturday, the Holland America Oosterdam is expected to arrive with more than 2,000 passengers on board.RELATED COVERAGE:San Diego County officials urge coronavirus preparednessMiami cancels two music festivals scheduled for later this month amid fears of the coronavirusBut, as reports circulate about the White House considering to warn travelers from going on cruises, the Port says San Diego's economy could take a big hit. Each ship homeported here brings in an estimated million through the roughly nine-month season."Our market specifically is the Mexican Rivera," said Joel Valenzuela, the maritime director for Port. "That's almost 0 million in economic impact to the region."Valenzuela says before boarding, passengers are screened and once off the ship, precautions are in place."We've done things such as increasing sanitation areas within the port facilities, as well as setting aside some prescreening and quarantine areas in case the cruise lines would need it," Valenzuela said.For Smart, she's just hoping more questions about the coronavirus will be answered and things can finally get back to what they once were."I don't know how bad it's gonna get, how good it's going to get but hopefully it passes," Valenzuela said.The Port says so far none of the cruises have been canceled, but that could change at any moment. 2671

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 US Marine Corps is responding after a pilot made an inappropriate flight pattern over the Salton Sea. According to a statement from Major Josef Patterson, the pilot flew in a pattern resembling a "phallic image."The T-34C aircraft is assigned to the Marine Fighter Attack Training Squadron 101, 3rd Marine Aircraft Wing. An investigation is underway and, at this time, it's unclear whether or not any disciplinary action will be taken. Read the full statement below:  524