Airport bomb: Accused Aditya Rao to be handed over to Mangaluru police

Mangaluru, Jun 3: The district administrations of Dakshina Kannada and Kasaragod have issued standard operating procedures (SOP) for the movement of people between two neighbouring districts that fall under two different states.

Even though thousands of people used to commute between these two districts due to employment, education and other reasons every day, the travel has been banned for over two months due to covid lockdown.

Dakshina Kannada DC Sindhu B Rupesh has assured that travel passes will be issued for working professionals/students who have to commute every day.

Those who wish to travel to DK district from Kasargod have to register on https://bit.ly/dkdpermit for daily pass.

The pass applicant should mention the travel destinations, and the complete work address in DK. He/she should also upload Aadhaar card, proof of workplace. On receipt of the applications, the AC of Mangaluru division will issue the pass which will be valid till June 30.

The DC said that the pass details will be recorded at Talapady check post daily. Those who fail to report during the exit from Dakshina Kannada will be subjected to quarantine by the taluk administration and penal action will be initiated as per Epidemic Act, she warned.

Thermal screening of all persons entering DK will be conducted at the checkpost. Only those who are asymptomatic will be allowed to enter.

As per the SOP issued by Kasargod District Collector, those who wish to commute between these two districts have to register in COVID-19 Jagratha portal under the emergency pass category and the applicant has to mention the reason as “inter-state travel on a daily basis."

Mangaluru, Jul 1: Sudarshan Moodbidri, president of Dakshina Kannada district unit of Bharatiya Janata Party escaped unhurt after the car in which he was travelling met with an accident today on the outskirts of the city. 

The car’s front portion was completely damaged in the accident. It is not yet known who was driving the car. Sources said that Sudarshan did not suffer any injury. 

The mishap occurred when the driver lost control while trying to avoid hitting a pedestrian at Mijar near Moodbidri. The car collided with an oncoming vehicle before it veered off the road and entered the roadside sludge.

Sleuths from Moodbidri station police visited the spot as part of investigation.

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."