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SAN DIEGO (KGTV) — This isn't the first time the idea of an aerial tram in San Diego has been floated around. But it is the first time the idea of one from the airport has been raised.A feasibility study, completed by engineering firm WSP USA, proposed a "skyway" to connect San Diego International Airport to the convention center could be built with current aerial cableway technology.The study suggests the aerial cableway "has the potential to enhance mobility within the study area." The transit system could include intermediate stations at Santa Fe Depot, Seaport Village, the Embarcadero, and in the Marina District.Riders would also be able to connect to MTS, Coaster, and Amtrak stations, the study says.The skyway would cost about 0 million to 0 million to construct and about million to million to operate every year, the study says.The study adds the skyway could make 1.1 million and 1.6 million trips a year, or about 3,600 to 4,900 trips a day. An aerial cableway could transport about 2,400 people per hour per direction, with cabins holding eight to 12 people, according to the study.In the study, the skyway begins at the Gaslamp Quarter trolley station near Harbor Dr. and 5th Ave., and roughly follow Harbor Dr., Kettner Blvd., Broadway, and Harbor Dr. again to the airport, ultimately ending at passenger terminals. IS IT POSSIBLE?While the study determined a skyway is feasible, it did not say whether it would be the best method for mobility to alleviate traffic between the airport and downtown.A system of this kind would also be a first in the U.S. New York and Oregon are both home to point-to-point aerial cableways: the Portland Aerial Tram and Roosevelt Island Tram. But a system with intermediate stops hasn't been implemented in the U.S.Large aerial systems already exist in South America, Europe, and Asia. Many of those systems make intermediate stops and help with transportation through topographically challenging areas, the study says.It's not the first time an aerial method of public transportation has been suggested in San Diego. An aerial tram from the San Diego Bay to Balboa Park was introduced in another feasibility study in 2015.Read the full airport "Skyway" study here. 2287

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) — This season of Padres baseball is already proving to be electric for fans.Between a strong Spring Training, the signing of Manny Machado, and development of young stars in the making at training camp, fans have a lot to be excited about.That hype will surely be on display next week in the East Village during the 9th annual Opening Day Block Party.RELATED: San Diego Padres unveil Ballast Point's Swingin' Friar AleThe free two-day block party kicks off on Thursday, March 28, on J Street, between Sixth and Tenth Avenues at 10 a.m. on Thursday and at 12 p.m. on Friday.Activities planned include autographs with Padres players, a "swing batter, batter, swing" game zone, a pet expo and fashion show, live music and entertainment, adult activation zone with baseball-themed cocktails and a beer garden, a pizza eating contest, and Lucha Libre wrestling.RELATED: Machado signing brings hope to San Diego Padres fans, businesses near Petco ParkProceeds from the event benefit the East Village Association.The Padres will take the field against the San Francisco Giants on Opening Day. 1110

SAN DIEGO (KGTV) - The sticker-shock of college can be daunting, but with planning and some research there is financial aid out there for the taking.To get the process started families must fill out the Free Application for Student Aid, better known as the FAFSA.The FAFSA is roughly 156 questions and looks at a family's financial situation.Colleges nationwide use the FAFSA to determine the amount of financial aid to award to students,The form can now be filled out online but college planning expert Ron Caruthers also recommends printing a paper copy for reference because it contains more guidance.“It’s my bread and butter because so many families really make mistakes and don’t understand the process," said Caruthers. "I’ve worked for 25+ years helping families pick schools that have money, not make mistakes on the FAFSA and save a ton of money on college.”Families can start submitting FAFSA’s October 1 and the deadline is March 2.Caruthers recommends doing so by January.He says a major mistake families make is listing assets they're not required to, including their home, IRA's, and personal property.What you should list: cash, stocks and bonds that aren't in a retirement account, and equity in a rental home.“This is an area of enormous stress because, for a lot of families, next to their house this is going to be their biggest investment, and it's going to come in a very short period of time, unlike a house they can pay off over 30 years,” said Caruthers.He says it's important to be detail-oriented on the FAFSA, for example, making sure you put income in the right line. Also, when inputting your student's name, make sure it's the exact name listed on their social security card and not a nickname.“With a little bit of education they’re going to know more than some guidance counselors in the county," said Caruthers.If a family's financial circumstance changes, they can appeal the FAFSA decision.Such a circumstance might be losing a job, divorce, or medical bills."We've seen cases where clients have gotten ,000, ,000, ,000, ,000 more free money a year, simply by approaching the financial aid office and explaining the situation."He says the number one mistake is not applying at all.Caruthers offers free workshops around the county for families.Click here for important FAFSA forms, Cal Grant information, and Pell Grant information.The U.S. Department of Education also answers frequently asked questions on its website. 2490

SAN DIEGO (KGTV) -- This past March, as schools shut down and distance learning started, Richard Cowan and his family were one of hundreds who didn't have internet access."We were actually using mobile hot spots or venturing to the library," Cowan said. Then he learned about Connect2Compete, a program through Cox Communications that gave families free internet to start followed by a low cost plan. "We've been able to enhance, and better be prepared for school and a different curriculum that they're requiring now."Cox Communications Vice President of Government and Public Affairs, Chanelle Hawken, said it's just one of the ways they continued to help students stay connected for the fall. "We've put a lot of resources time and energy to connect kids."Cox also partnered with David Harp's Foundation, a music school for low income and at-risk kids. "For them, its even harder in this distance learning environment. They may not be getting the support of family members to help them stay online," Hawken said. They turned the East Village campus into a digital hub with free wifi for underprivilaged students."It's a new world I'll say and we're looking at ways to be creative. Just working one-on-one with school districts to see if they need devices because we have our grant with computers or to see if kids need a connection."They also had Cox wifi hotspots scattered throughout the county for free, at the start of the school year."It's been a community effort where people are chipping in to make sure kids are ready for back to school, I know its so stressful for parents right now," Hawken concluded. 1622