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SAN DIEGO (KGTV) -- The Trump administration is targeting California for its sanctuary laws protecting undocumented immigrants.Immigrants in San Diego say they already live in fear of being split from their families. Those who came here for a better life say they are contributing to the economy and their communities. They say it's unfair to paint all undocumented immigrants as criminals.Jesus Mendez Carbajal, a DACA recipient and Human Rights Organizer for Alliance San Diego, believes the lawsuit is unfair and infringes on state's rights.However, some U.S. citizens say it's about time an administration took serious action against states.Brenda Sparks recently moved out of California because of its sanctuary laws. She doesn't believe the state is doing enough to protect its legal citizens.Now she lives in Mesa, Arizona.Almost seven years ago, Spark's son Eric was killed when an undocumented immigrant without a drivers license hit him. Sparks believes if the United States was tougher on illegal immigration her son would still be alive today. 1063

SAN DIEGO (KGTV) – The San Diego Unified School District said Wednesday that they are coordinating and organizing with student leaders for March 14th, when students from across the country are planning for a walkout.The walkout is in response to the Florida shooting.  The student-led demonstration is meant to urge lawmakers to pass stronger gun control laws.“We support student's voice,” School Board President Kevin Beiser said in news conference Wednesday. The protests are planned at 10 a.m. on Wednesday, March 14th.  The district wants students to help plan events at all participating schools, which are mostly high schools, according to Andrew Sharp, a district spokesman.It will be up to those school communities to come up with a plan.  Sharp says, in general, the district would rather the students keep activities on campus in so-called “teach-ins” as opposed to “walk-outs but the superintendent has said, “students will not be disciplined for participation in planned peaceful demonstrations occurring at schools.” District heads will be meeting with student leaders from “Equity Coalition” on Wednesday, March 7 to hear their ideas on the protest. The district wants the events to be meaningful and respectful.  1290

SAN DIEGO (KGTV) — Thursday, San Diego Mayor Kevin Faulconer called on Governor Gavin Newsom to issue guidance that would allow San Diego's hotel industry to resume hosting business meetings and conferences."It's incredibly important for the jobs that this industry represents and the bottom line of dollars to our city," Faulconer said.San Diego tourism officials tell ABC 10News that the industry has lost an estimated billion due to the pandemic thus far. About 22% of out-of-town visitors to San Diego typically come for business meetings or conferences. The loss of this business has led to the loss of more than 50,000 local hospitality jobs.Thursday, Faulconer visited the Manchester Grand Hyatt to review the safety protocols they would put into place for business travelers. That includes plexiglass dividers, hand sanitizing stations, outdoor meeting spaces, and socially distanced seating."Seeing is believing," Faulconer said. "When you can see firsthand the remarkable precautions that our hotel industry has taken, the remarkable job that they have done with leisure travel, we can host business travel safely.”Faulconer points out that California is the only state in the country that bans hotels from hosting businesses.ABC 10News reached out to the California Department of Public Health. A spokesperson sent the following statement: "California’s Blueprint for a Safer Economy is intentionally slow and stringent to help slow and stop the spread of COVID-19. Any setting where large scale, random mixing occurs presents a higher risk activity for the spread of COVID-19.The state's public health guidelines are driven by data and science. This will continue. As the data evolves and science evolves we will update the guidelines and Blueprint accordingly. When we have specific updates to hotel and lodging guidance, we will alert the public and the media." 1886

SAN DIEGO (KGTV) - This year Comic-Con celebrates its 50th anniversary. Only five people have attended the convention every single year. One of them is noted author and television writer Mark Evanier.Evanier began writing comic books when he was a teenager in the 1960's, including the comics featuring characters like Mickey Mouse and Bugs Bunny. His mentor was comic book legend Jack Kirby, who created or co-created many of the genre's most famous characters, such as Captain America, the X-Men, and the Incredible Hulk. It was Kirby who first told Evanier that a group of fans in San Diego were planning a comic convention at the El Cortez Hotel."I thought it was a great idea," Evanier told 10News in an interview from his office in Los Angeles. "I had no idea it would get as large as it did. I thought maybe we'll have 400, 500 people there."While Evanier thought it would be a niche convention, even in its early days Kirby saw the potential. "He said this a long time ago when this was a nutty idea to say. He said Comic-Con is going to take over the city of San Diego each year," Evanier recalled.Early supporters of the convention included Marvel creator Stan Lee and science fiction author Ray Bradbury. Comic-Con moved into the San Diego Convention Center in 1991, soon expanding to take over the ballrooms at the surrounding hotels.Evanier has had a big role at the convention over the 50 years. He is a frequent moderator of panels and a guest of honor at many events. He believes the convention will remain in San Diego for the long term (Comic-Con International recently signed an extention through 2024). This is despite the fact that Comic-Con is facing growing competition for the biggest stars and events. Other conventions have launched in cities across the country, and some companies, including Disney, have created their own events. "Yes, there are conventions that are trying to be bigger or wish they could be Comic-Con," Evanier said. "Those are all commercially run. The Comic-Con we go to in San Diego is a non-profit organization."Evanier is scheduled to moderate more than a dozen panels during this year's anniversary convention. 2171

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

来源：资阳报