长安区新高一学校效果好(鹤壁补习专业怎么办) (今日更新中)

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 San Diego Padres are feeling the immediate impact – both in the ticket booth and fan energy -- after acquiring one of Major League Baseball’s most coveted free agents this offseason: All-Star Manny Machado. The team announced Monday the that their home opening game at Petco Park was sold out.Machado, who signed a 0 million, 10-year deal last month, will make his Padres debut March 28 against against the San Francisco Giants.The team is currently at spring training in Peoria, Arizona.RELATED: Machado signing brings hope to San Diego Padres fans, businesses near Petco ParkAlthough the game is the 16th consecutive home opener to sell out, it is one of the earliest sell-outs in recent team history.“Fans are encouraged to come out for the remainder of Opening Weekend against the division-rival Giants with a homestand that promises to be full of fun and excitement for everyone,” the team said in a release.A limited number of seats are still available within the Padres Membership plans, which can be renewed or purchased by Mar. 9.RELATED: Ballpark swag: San Diego Padres announce 2019 giveaways, promotionsFor fans on a budget, a limited number of Park Passes for opening day will be available starting Mar. 11.The season opener at Petco Park is scheduled for 1:10 p.m.Tickets for the Padres’ remaining 80 home games, including featured weekend series against the Los Angeles Dodgers (May 3–5), St. Louis Cardinals (June 28–30), Giants (July 26–28) and World Series Champion Boston Red Sox (August 23–25) can be purchased online here, at the Padres Box Office or by phone at 619.795.5000. 1631

SAN DIEGO (KGTV) -- Thousands of people spent their final day of the holiday weekend at San Diego beaches, just as the Beach Hazards Warning expired. Mother of two, Shannon Crais spent the day at Ocean Beach Sunday. "We live a couple of blocks away, so we come down here a couple of times a week."Her daughter Sam likes to play tag with the waves, as they ripple towards her older brother Alex. The Ocean Beach residents say they know the potential dangers of their favorite play area. "I talk to my son about it because he is a little bit bigger," Craig said. "But my daughter, she stays close. We talk about the ocean being dangerous."Sunday afternoon, the National Weather Service dropped the Beach Hazards Warning for all of San Diego County. But all weekend, beachgoers faced strong rip currents and high breaking waves. This was a point of concern for some, but great news for surfers like Jesus Rodriguez. "I think the hurricane is bringing the swell from down south and it has been awesome!" Rodriguez said. Rodriguez says the waves were much better this long holiday weekend thanks to the high surf advisory. They were so good that he had to share the waves with a lot more people than usual. That is why he was doing two-a-day sessions over the last few days. "You get a lot better waves and a lot better form on the wave, so you can start ripping them up," Rodriguez said. Craig also appreciates the beautiful, ridable waves. As a mother, wants her kids to be safe, but she is not totally against having her children learn about the water on their own."If you get wiped out a couple of times, you gain a little bit more respect for the ocean," Craig laughed. 1678

SAN DIEGO (KGTV) - The San Diego region needs to develop new housing units at a pace not seen since before the housing bubble burst to meet the demand.A new report from the San Diego Association of Governments says the region needs to add about 171,000 new houses, condos and apartments by 2029, based on a state projection of population growth. That pace, of about 17,000 homes a year, hasn't been reached since 2003. And in 2017, the county only authorized 10,000 new units.HOUSING COVERAGE: 506

SAN DIEGO (KGTV) -- The San Diego Fire-Rescue Department has a new million tool to fight wildfires.The department unveiled its S-70i Firehawk helicopter Thursday, a modified version of the military’s Black Hawk helicopter.The aircraft is bigger, faster and capable of dropping more water than the city’s other two helicopters combined. The Firehawk has a 1,000-gallon tank compared to the 375-gallon tanks in Copters 1 and 2.San Diego Fire-Rescue Department Chief Colin Stowell said the Firehawk, dubbed Copter 3, represents the “latest and greatest in fire suppression and rescue capabilities.”RELATED: Chula Vista brush fire highlights rare night water drop technique“San Diego has over 45,000 properties adjacent to canyon rims and open spaces, posing a significant fire risk in our city. The speed of our response and capabilities of our equipment during the initial attack of those vegetation fires is critical,” he said.With a retractable snorkel, firefighters can refill the Firehawk’s water tank in less than a minute, allowing the helicopter to make more drops in less time, Stowell said.“Our ability to quickly get into the air and to make a difference will absolutely help to save lives,” said Mayor Kevin Faulconer.In addition to the crew of three, the Firehawk can carry up to 12 passengers, meaning it can shuttle six more firefighters than its predecessors to hard-to-reach places.RELATED: Blackhawk Helicopter joins the SDG&E firefighting arsenalThe helicopter also has advanced capabilities for night missions, with a high-intensity searchlight and a state-of-the-art obstacle avoidance system.San Diego Fire operates the only helicopters in the county outfitted to fight fires at night.To accompany the new helicopter, the city is building a .7 million hangar to house all three helicopters.“The state-of-the-art, 30,000-square-foot facility will help protect the helicopters from rust and corrosion as well as allow for indoor maintenance work,” said city spokesman Gustavo Portela in a statement. The city recently completed an Air Ops Division building to house the crew. Previously, pilots and crew members were housed in RVs and trailers and the helicopters were kept outside, Stowell said. 2228

来源：资阳报