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SAN DIEGO (KGTV) -- The University of San Diego is working to give a boost to those interested in getting a foot in the door of the ever-growing field of cybersecurity. To create the six-month program, USD partnered with a boot camp company to get people trained and employed in cybersecurity as soon as possible. The program springs out of a need for employees. According to a new economic report, the cybersecurity industry has a more than billion economic impact on San Diego, with a total of 19,660 jobs impacted. More than 150 cyber firms call San Diego home, according to the report. Of those, 75 percent expect to grow their cyber employment in the next 12 months. RELATED: University of San Diego launches cybersecurity boot camp“It's always a challenge. It's a challenging job market to find those people right now because it is such a high need across the board and across every industry,” said Andy Haass, Chief Engineer at Booz Allen Hamilton. From 2016 to 2018, 830 new jobs were created in the field in San Diego alone. The 11 percent increase is faster than the regional employment increase of 3 percent. That’s great news for San Diegans hoping for a fresh start in a new career. According to the report, 82 percent of firms believe it’s important to be near universities doing cyber work. 1317

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) - Thousand of San Diegans are saving big by "buying nothing."It's just past 9 a.m. on a late November in Bay Ho and dozens of breads, rolls, and muffins are ready for taking. Becky Sloan is the first to arrive. The food is set up outside the home of Tomira Baca-Craig, who runs a food co-op that divvies out extra bread donated by bakeries and stores. On this morning, she posted the giveaway on her "Buy Nothing" Facebook group.It's not just bread. Sloan showed 10News photos of baseballs, crafting items, shoes for her children and home decor, just some of the stuff she's received in the last two years. All of the items were offered up by neighbors on the Bay Park/Bay Ho Buy Nothing page."I think I might have saved anywhere from ,500 to ,000," said Sloan.MAKING IT IN SAN DIEGO: People converting vans to avoid high rentSloan actually gifts more items than she receives."It's awesome. You can give just about anything away, and you can receive just about anything you ask for," said Sloan.Started in 2013 in Washington state, "Buy Nothing" now boasts some 60 neighborhood pages in San Diego County."Any time you can gain an inch in your pocketbook, it's helpful," said Sloan.MAKING IT IN SAN DIEGO: Woman builds granny flat to finance retirementTens of thousands in the county have joined up. "You give freely and get freely. It builds community and minimizes waste," said Baca-Craig. Two Halloweens ago, Baca-Craig created all of her family's circus-themed costumes by going on the Buy Nothing page and asking for donations. After Halloween, she put all of the items back on the site. "It's all those things that add up and makes everybody's life a little easier. That's why we do it," said Baca-Craig.To join a page, you do have to have a Facebook account. Find the page that corresponds to your neighborhood and ask to be added. 1866

SAN DIEGO (KGTV) - The San Diego Association of Governments will debate Wednesday the best way to get people to the airport. Four possible plans involving public transportation are involved. One would create a central terminal on Navy property near Old Town and tunnel under the airport with a people mover. Two other proposals would involve a terminal, but use an elevated people mover. The fourth option would extend the trolley, adding tracks along Harbor Drive. Dorene Robertson said the predictability of public transportation would be a benefit. “I know the shuttle's not going to get in a car accident, I know I'm going to get here when I plan to get here, I'm not going to get stuck on the freeway and not get here. So it takes away the uncertainty of getting to the airport on time,” said Robertson. Alex Santos, who typically relies on Uber to reach the airport, says he would only use public transportation if it was direct. “If it was dropping me off in front of my house or a townhome I live in, or a block away, that'd be perfect.” The SANDAG plans would cost anywhere from .8 billion to .7 billion dollars. They would serve as many as 44,000 people per day by 2050 and decrease traffic on Harbor Drive as much as 35 percent. City of San Diego and U.S. Navy officials signed an agreement last week to revamp the Navy complex near Old Town with the central terminal as a possibility for the project. 1424

SAN DIEGO (KGTV) - The San Diego District Attorney's Office announced a new program Thursday that would send low-level offenders to the classroom instead of a jail cell.The Community Justice Initiative requires 12 hours of cognitive behavioral therapy, as well as four hours of community service. The participant then has their case dropped and their record sealed. They wouldn't have to report an arrest on any future job application."Some people deserve second chances," DA Summer Stephan said.The program started in the South Bay in April 2018, expanded to the East County in January 2019, then North County in May. It's funded in part by the county, grants, and 0 from each criminal."That amount is less than any fine they would have gotten on any case," Stephan said.So far the program has seen 586 participants. 296 of them completed the program.Director of Cognitive Behavioral Therapy for Adult Justice Programs and Social Worker Laura Soto spoke of one of her patients who completed the program, "she [Amanda] began to spend more time with her son, she got a diploma and she got an office job, and then she started cosmetology school."Amanda was arrested for stealing. Through the program she shifted her mindset away from entitlement."Amanda began to think about the consequences, and things to be grateful for and that made her happy," Soto said."The most common offenses in the program are in fact shoplifting, non DUI traffic violations or vandalism,." Stephan said only non-violent and non-sexual offenders qualify."Misdemeanor convictions can have damaging affects that last a lifetime," she added. Stephan said criminals will continue turning to a life of crime if they can't find a way out.10News asked Stephan what she would say to critics who believe this program could incentivize criminal behavior. She said, "the people who complete the program recidivate at 2% which is so phenomenally low."She compared it to the 16 percent who didn't complete the program and were arrested for a crime again. 2027