4 young RSS workers arrested for murder of CPM activist

Bengaluru, May 11: Karnataka Chief Minister BS Yediyurappa on Monday inaugurated four buses that have been converted into COVID-19 testing facilities in Bengaluru.

State Deputy Chief Minister C N Ashwath Narayan, Karnataka Revenue Minister R Ashoka and Member of Parliament from Bengaluru South Tejasvi Surya were also present.

"The mobile fever clinic bus initiative was taken by Sanchit Gaurav, Founder and CEO of Housejoy, in association with the Government of Karnataka, the Karnataka State Road Transport Corporation (KSRTC), MP Tejaswi Surya, other partners, to increase the number of COVID tests across Bengaluru and win the fight against the virus," said KSRTC in a statement.

The bus is divided into two zones with beds and a consultation area, maintaining proper hygiene conditions.

The KSRTC said there will be four teams with four mobile bus clinics across Bengaluru - each team comprising of one doctor, three nurses and one lab technician with several volunteers facilitating the process.

The teams will be starting from red zones and will try to screen the maximum number of residents from these zones for symptoms and quarantine those who test positive.

"The testing process will start by providing free glucose, blood pressure test and COVID-19 symptoms consultation for all residents," KSRTC added.

If anyone showcases any COVID-19 symptoms, their swab will be collected immediately for testing by Biognosys Technologies (ICMR certified).

Further, the information will be provided to the government and place the person under quarantine.

"KSRTC has already initiated this mobile fever clinic buses with the association of the District Administration in Mysuru, Mandya, Tumkur, Mangaluru, Bagalkote, Hubli, Belagavi, Bengaluru and Raichur," it said.

According to the KSRTC on April 25, the cost of this clinic construction on a bus is Rs 50,000.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."

Udupi, July 17: An Indian expatriate from coastal Karnataka who was working in Kuwait passed away in a hospital in the oil-rich country reportedly due to covid-19.

Sheikh Mohammed Syed (54) was a native of Kharvi in Kundapura taluk of Udupi district. He is survived by his mother, wife and three daughters. 

An ex athletic champion from Bhandarkars' Arts & Science College, he was a well-known Volleyball and Kabaddi player in Kundapur.  He was associated with many sports associations in Udupi. 

An employee of KRH firm, he was hospitalized in Kuwait three weeks ago due to ill health. He was tested positive for covid-19.

He breathed his last yesterday without responding to any treatment. Final rites were held in Kuwait. 

Prior to migrating to Kuwait, he had worked in United Arab Emirates for several years. A sports enthusiast, he had trained many athletes in Udupi.