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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) - Three businesses were destroyed last weekend by an act of hate in Mission Hills.It happened at the 'Capello' and 'Beautiful You' salons Saturday morning. Leather chairs were slashed and destroyed. Appliances and flooring were completely flooded after the culprit left the sinks running all night. "They slashed all of the chairs, styling chairs, shampoo chairs, there was detergent everywhere, shampoo everywhere," said 'Beautiful You' manager, Shanell Cedeno.Even an architecture studio one floor down took a hit from the water that went seeping through the salon's ceiling, damaging blueprints and computers. Management thinks the culprit is a former employee of the salon. "Clearly it has to be someone who has a key," said Cedeno. "It's targeted and it was a hateful act someone who clearly dislikes what we're doing here."The damage is estimated at tens of thousands of dollars. "Karma will definitely take its place first before they find them, I'm sure," said Cedeno. "If it's not happening already, it's coming for them."An investigation is underway. Anyone with information is asked to call San Diego Police. 1144

SAN DIEGO (KGTV) - The woman who was shot in the forehead by a police bean bag during Saturday's protest in La Mesa is slowly recovering but her attorney told 10News that the family is still desperate for details from police about what happened.10News has video of 59-year-old Leslie Furcron as she was recording a Facebook Live. She is heard yelling and then the phone drops and the screen goes black.“She was struck in the forehead with a ballistic bean bag projectile,” said attorney Dante Pride during Thursday’s interview with 10News.Pride said Furcron was among the thousands of people in front of the La Mesa Police Department. He said that she was peacefully protesting police violence and the killing of George Floyd when he said that it all turned to chaos and an officer fired at Furcron. On Wednesday, the department said that once officers deemed the gathering to be an unlawful assembly, they began to use measures to disperse protestors, including tear gas and bean bag rounds. Furcron was placed in a medically induced coma with a breathing tube, which was just removed. “On June 3rd, they took the tube out of Ms. Furcron’s mouth. She is still is unable to speak at this point and she did have a surgery I believe on the 2nd to repair the damage to her forehead,” added Pride. He said that doctors still don’t know if she’ll lose an eye.On Thursday afternoon, La Mesa Police reported that the investigation is ongoing and there are no new details to release.Pride said he believes that a third party should be investigating the incident and that the officer who fired the bean bag should face criminal charges if it's deemed appropriate. “There should never be a point in time where an officer should shoot a metal projectile bean bag from an elevated position down on a crowd. That is dangerous and it can kill people and it almost killed Ms. Furcron,” he added.Assemblywoman Lorena Gonzalez tweeted about the use of less lethal weapons on protestors. Her tweet reads, “In response to recent days filled with images of peaceful protestors maimed by rubber bullets, we will be introducing legislation to set clear standards on how law enforcement should (and shouldn’t) use these weapons. On Thursday, her office sent 10News the following statement:“No one who is simply exercising their right to protest should face possible injury or death because officers are indiscriminately firing rubber bullets into a crowd. Breaking a city-imposed curfew is not a sufficient basis for use of rubber bullets. Crowd control where there is no rioting is not proper grounds to use rubber bullets. It is past time for the State of California to set clear standards on when and how these bullets are used by law enforcement.” 2736

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) - The Rancho Bernardo area could be getting its first legal marijuana dispensary.Will Senn, the President and Founder of URBN Leaf, has plans to open a dispensary in a strip mall at 16375 Bernardo Center Drive, just east of the 15 Freeway.A Conditional Use Permit filed with the city says it will be a 6,647 square foot business, the first of its kind in City Council District 5."There's a big demand, for sure," says Senn. His company owns two other URBN Leaf stores in San Diego County. He says people from the Rancho Bernardo area drive to his other locations frequently. He also says they receive delivery requests to the neighborhood. "We're excited about the opportunity, we think the community does need it," says Senn.Community members disagree. They say it's the wrong place for a dispensary.City law allows just four dispensaries per City Council District. Right now there are none in District 5, which includes Rancho Bernardo, Scripps Ranch, Carmel Mountain, Rancho Penasquitos, Torrey Highlands and San Pasqual.There are already 23 other marijuana dispensaries operating throughout San Diego.Senn's permit application is the only one on file with the city for District 5.The city's rules governing the placement of dispensaries say they must be at least, "1,000 feet from resource and population-based city parks, churches, child care centers, playgrounds, libraries owned and operated by the City of San Diego, minor-oriented facilities, residential care facilities, and schools."Opponents say the new dispensary would be within 1,000 feet of the Hope United Lutheran Church on Bernardo Center Drive. They also say two other storefronts within the strip mall qualify as "minor-oriented facilities," the Kumon Math and Reading Center, and the Little Artists studio.Senn says that's not the case."We're 1,000 feet away from the church," he says. "And there is some language in other projects that have been approved by the planning commission that is consistent with our project."Opponents will have their chance to voice their concerns Tuesday night at the Rancho Bernardo Development Review Committee Meeting. It will be held at 6 pm at the Rancho Bernardo Library on 17110 Bernardo Center Drive.Senn says he plans to listen to all of the comments and take the community's concerns to heart. But, he adds that his company's track record of running other dispensaries makes them good partners who know how to operate legally."We like to tread lightly and be delicate when we enter a new market," says Senn. "But we do have experience. We've been doing this for a long time. And there's no better company prepared to enter a market like Rancho Bernardo than Urbn Leaf." 2706