天津武清龙济泌尿外科医院环境天津武清龙济医院有什么不好吗龙济,天津龙济医院好不好怎么样,天津市武清区龙济医院泌尿外科医院全,武清龙济医院割包皮一般要多少钱,天津武清区龙济医院在那,武清龙济医院看病好不好,天津市龙济医院院男性科

SAN DIEGO (KGTV) - The United States Postal Service is handling nearly 16 billion deliveries this holiday season, a record number.Warren Burton, a program manager at the USPS, says it is a 12 percent increase from last year.“There’s a lot of online shopping,” he said, “a lot more than last year.” As a result, the USPS processing and distribution center at Carmel Mountain Ranch in San Diego added more seasonal workers. About 1,100 people are working around the clock up from the normal staffing of close to 900.“We gear up all year for this time of the year, we know it’s going to be non-stop, high volume-high demand,” Burton added.The White House declared Christmas Eve a federal holiday this year, but Burton says that USPS will remain open on Christmas Eve.“We greatly appreciate the gesture, but we’re going to keep working so we can keep the mail going,” Burton said.He says Dec. 20 is the last day to mail out a package or holiday card to make sure it is delivered by Christmas Day using regular shipping. Dec. 22 is the last day using express delivery. 1074

SAN DIEGO (KGTV) — The topic of voter fraud has been in the spotlight more than usual this election cycle, with President Donald Trump encouraging supporters to volunteer as poll watchers and tweeting about election-related fraud at least eight times in the last week.There are several categories of voter fraud, including ineligible voting by non-citizens or felons; or double voting, when someone illegally casts more than one ballot.Voter fraud is cheating by voters themselves, which is distinct from other forms of election malfeasance, and there have been dozens of studies aimed at measuring it over the last few years.There are essentially two types of academic research on voter fraud: studies that examine documented cases of voter fraud, such as ones mentioned in news articles or criminal prosecutions; and studies that try to predict how much fraud might be going undetected, using advanced statistics and artificial intelligence techniques.Pam Smith, the former president of the non-partisan Verified Voting Foundation, summarizes the research on documented voter fraud this way: “There's an infinitesimal amount of voter fraud where a voter is intentionally doing something fraudulent.”A 2007 study by the Brennan Center at New York University calculated the rate of voter fraud in three elections in the early 2000s at between 0.0003% to 0.0025%.The odds of being struck by lightning in a given year is 0.0002%.The Heritage Foundation, a conservative think tank, keeps a database of known cases of voter fraud. It now has 1,298 examples.The examples date back to 1982 and cover both presidential and off-year contests. There were more than 1 billion votes cast in presidential contests alone during that span.But those are the known cases. What about undetected cases of voter fraud?This is an area of study called election forensics, where researchers use advanced statistics and machine learning to estimate irregularities.One study by researchers at Harvard and Stanford universities looked at voter registration data in the 2012 election and used algorithms to estimate that the maximum amount of double voting was .02%, or 1 out of every 4,000 ballots.But the researchers also showed that most, if not all, of these possible double votes, could have actually been innocent clerical errors. The researchers audited poll books in Philadelphia and found a 1% error rate; an error rate of 1.3% would be enough to explain all of the irregularities.There are other kinds of fraud, called election fraud, like the illegal ballot harvesting in North Carolina’s 9th District in 2018. But Smith, of Verified Voting, said those cases are actually easier to catch because they typically involve multiple people.In the very rare cases when they do happen, judges can order an election re-do.“Fraud on any kind of massive scale, as we've heard talked about, that doesn't happen,” Smith said. “And there are safeguards and guardrails in place to prevent it.”Smith said California’s guardrails include pre-election testing of voting machines and other equipment and audits after the election.California voters can also sign up for a free tool called “Where’s My Ballot?” The service will send automated alerts the moment your ballot is received and counted. 3270

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 USS Midway Museum’s success as a San Diego tourist attraction will help military families, veterans and law enforcement.The USS Midway Foundation will provide 0,000 in grants to 25 nonprofits. The grants range from ,000 to ,000 and support programs including crisis training, emergency financial assistance for military families, and body armor for police officers.Grant recipients include the Armed Forces YMCA at Camp Pendleton and San Diego, the San Diego Police Foundation, USO San Diego, Veterans Village of San Diego, the SEAL Family Foundation, the San Diego Veterans Day Parade and Marine Corps Recruit Depot Museum Foundation.The USS Midway Foundation hopes to eventually raise its total giving to million annually.City News Service contributed to this report. 811

SAN DIEGO (KGTV) - The pinch of the partial shutdown on federal government agencies and employees approached a squeeze Wednesday as workers prepared for their first pay period without a paycheck. Hundreds of thousands of federal employees who are furloughed or working without pay during the government shutdown are anticipating an end to the political standoff. The partial shutdown, which took effect Dec. 21, forced 420,000 workers to continue their jobs without pay. 380,000 workers were furloughed nationwide. 5,000 of the affected workers are in San Diego County, according to Rep. Scott Peters' office, which cited the Association of Federal Government Workers. Border Patrol agents enforcing the U.S.-Mexico border in San Diego County are among the affected employees. So are TSA agents, including those who kept holiday travelers safe at Lindbergh Field. RELATED: No deal to end shutdown; Trump says 'could be a long time'Many San Diegans only noticed the impact of the shutdown by the closure of national parks including the Cabrillo National Monument in Point Loma, and Joshua Tree National Park. However, more people may soon feel the change. Many departments and agencies are running out of carryover cash, Politico reports. Dozens of national parks and museums, including Smithsonian facilities, closed Wednesday as they ran out of money. Yosemite National Park limited entry due to problems with human waste and public safety. Visitors were told to use restrooms in nearby communities before entering the park. The Coast Guard is scaling back boating safety checks, mariner licensing, and fishing law enforcement, according to Politico. Tax filing season, which usually starts in January, may start later, and many IRS workers may be called to work without pay for filing season. The most recent pay period ended Dec. 22, with paychecks arriving Dec. 28. The next pay period ends Jan. 5, with the check due Jan. 11. There’s a possibility that check may never come. Workers may be paid retroactively but it would take an act of Congress. To make the financial picture even more grim for federal employees, President Trump issued an executive order Friday, freezing their pay for 2019. Their 2.1 percent hike was supposed to take effect this month. (The freeze does not impact U.S. service personnel, who were due to receive a 2.6 percent pay hike as part of the spending bill signed in August.)The Associated Press and CNN contributed to this report. 2472