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SAN DIEGO (KGTV) -- The San Diego County Office of Education says schools may hold on-campus classes beginning Tuesday under new guidance. The updated county health orders that take effect June 16 allows all schools -- with the exception of colleges and universities -- to hold on-campus classes as long as the schools comply with measures outlined by the California Department of Public Health.Those measures include face coverings required at all times, daily temperature checks recommended, increased emphasis on hand washing and sanitizing, enhanced cleaning and disinfecting in the classrooms and setting classrooms up to allow for increased physical distance between students.Each school must complete and post a document detailing the actions the school is taking to comply with the industry guidance issued by the state.The order from the San Diego County Health and Human Services Agency says: "All public, charter and private schools may hold classes or school business operations on the school campus, provided the school complies with the measures contained in the State COVID-19 Industry Guidance: Schools and School-Based Programs issued by the CDPH (including the face covering requirements contained therein), also incorporating where feasible the guidelines provided in Stronger Together: A Guidebook for the Safe Reopening of California’s Public Schools issued by the California Department of Education. Each school shall complete and post a document detailing the actions the school is taking to comply with the CDPH Industry Guidance measures after considering the CDE Guidelines noted above. Colleges and Universities shall not hold classes or other school activities where students gather on the school campus, except for research-related activities in colleges and universities and where necessary to train students who will serve as essential workers." 1884

SAN DIEGO (KGTV) - The young woman killed while walking on Interstate 8 in the College Area Saturday was a San Diego State University Student, the Daily Aztec reported.The California Highway Patrol said the woman was on the right hand shoulder of westbound I-8 at Waring Rd. just before 8 p.m. when she was struck and killed.Officers shut down most lanes of the freeway to investigate the crash.The San Diego County Medical Examiner's Office identified the woman Monday as 20-year-old Jasmine Madarang.The Daily Aztec reported she was last seen at a Kappa Alpha tailgate party before SDSU's game against Stanford.CHP investigators are looking into the cause of Madarang's death. 706

SAN DIEGO (KGTV) - The vision of SDSU's future home field is coming into focus after brand new renderings were unveiled Saturday at Aztec Football Fan Fest.This comes after a November ballot measure to redevelop the SDCCU Stadium site with a professional soccer stadium. It was handily rejected by voters, who favored a competing plan that will include a new stadium for San Diego State University football."We have designed a stadium that works for Aztec football, but it's going to work for soccer, it's going to work for concerts, the concourse was developed in a way that it's going to be able to be used 365 days a year," Athletics Director John David Wicker said.READ RELATED: Sources: SDSU meets with Major League SoccerWhen students saw the new plan, they were ecstatic, "that's so awesome! It would be amazing to finally fill the stadium for once because it feels empty but we know there's a bunch of people here," SDSU student Taylor Adams said.The new stadium would seat up to 35,000, position the student section behind the goal posts and create dining designed for students."That are discounted for them. Our goal is they'll be able to use their Red ID, the money that's on their Aztec dining plan that they can use there," Wicker said."I'm all for it because students are really on a budget out here," SDSU student Lindsy Peterson said. "I'm not trying to spend on water anymore," Adams added.The new stadium is projected to cost 0 million, according to officials. The Environmental Impact Report is accepting public comment through October, Wicker said. They hope to break ground in the Spring of 2020 and have their first game in their new stadium September 3, 2022, against University of Arizona. 1727

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 public’s help is being sought in finding the driver in an Ocean Beach hit-and-run crash that killed a skateboarder.On June 4, at around 10:30 p.m., Cameron Loren was riding his skateboard westbound in the 4500 block of Voltaire Street, in the middle of the road, when he was struck by a westbound vehicle from behind.San Diego police said the driver fled the scene, leaving the 25-year-old Loren on the street with injuries.Emergency crews responded to the incident, but Loren was declared dead at the scene, according to police.A description of the driver was not available, and investigators believe the vehicle that struck Loren was a light-colored sedan that may have a damaged windshield and roofline.Anyone with information on this case, including the location of the driver or the vehicle involved, is urged to contact the SDPD Traffic Division at 858-495-7807 or Crime Stoppers at 888-580-8477.Crime Stoppers is offering a reward of up to ,000 for information that leads to an arrest. 1026