After arrest of DKS, BJP gears up for a massive ‘Operation Lotus’ in Karnataka to kill the Opposition

Bengaluru, Mar 11: With the outbreak of coronavirus, Chief Minister BS Yediyurappa on Tuesday said that over 1,000 people in the state have been identified for observation.

"So far, 1048 people have been identified for observation. Out of which 446 samples have been sent for testing. 389 samples have tested negative. Four samples have tested positive," Chief Minister Yediyurappa told reporters.

Earlier today, Health Minister B Sriramulu said that family members of those who tested positive for COVID-19 have been isolated and their health is being monitored.

Mangaluru, May 26: In the wake of mounting case of covid-19 in the coastal Karnataka, the police department has decided to sanitise the police stations in Dakshina Kannada and Udupi districts.

The superintendents of police in both the districts have been instructed to take necessary steps for sanitisation of stations in a phased manner, according to Devajyoti Ray, inspector-general of police (Western Range).

Meanwhile, the top cops of Uttara Kannada and Chikkamagaluru that forms part of the Western Range have been asked to take a call on doing so. “Hebri police station in Udupi was sanitised as part of this process and not because of any positive case emerging from staff there,” he said.

Allaying fears over stations being sealed down over positive case among station staff, Karnataka police chief Praveen Sood said this is a temporary measure and stations do not become non-functional.

“It is just that, for a mandated period police station will function from different premise when the station is being sanitised,” he said.

Noting that policemen are quarantined as precautionary measure, he said additional staff can be drafted from other stations or districts if need for it arises.

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."