Arabic class may produce terrorists; will hold protest at churches: Sri Ram Sena

Bengaluru, Mar 7: As a precautionary measure to control the spread of coronavirus in Karnataka, the state government has planned to suspend biometric attendance for the time-being at its offices, also in corporate and IT companies, Medical Education Minister Dr K Sudhakar said on Saturday.

He said the government has taken all precautionary measures to control the spread of the virus in the state.

"Our Additional Chief Secretary has already spoken to IT companies yesterday on behalf of the government regarding guidelines that need to be followed, it is part of it...we will do it in the government also in the days to come," Sudhakar told reporters here.

He was responding to a question about suspending biometric attendance at offices in the wake of the coronavirus outbreak.

Asked about suspending biometric attendanceat government offices, he said, "we have planned to do it yesterday."

Sudhakar said so far in Karnataka not even one case has been identified, to that extent we have been taking precautionary measures effectively.

He said from villages to state capital Bengaluru at all levels the health department officials have been activated as part of the precautionary measures.

Also, committees headed by Deputy Commissioners have been formed in all district, he added.

"We have given certain guidelines to people. We have also included private hospitals. We have taken all precautionary measures to stop the virus from entering the state," he added.

In response to a question regarding masks, the Minister clarified that those who have the symptoms of the disease only should use them.

He said, "N95 masks are required only for those who have tested positive, there is not even a single positive case in the state so far...surgical masks that will have three layers can be used by those who have symptoms like cough, cold, fever."

In the state as a precautionary measure 2,500 beds have been kept ready if the situation arises, despite not having a single case.

New Delhi, May 29: The Reserve Bank of India (RBI) has imposed a monetary penalty of Rs 1.2 crore on Karnataka Bank Limited for non-compliance of asset classification, divergence and provisioning norms.

"The penalty has been imposed in exercise of powers vested in RBI under the provisions of Section 47 A (1) (c) read with Section 46 (4) (i) of the Banking Regulation Act, 1949. 

This action is based on the deficiencies in regulatory compliance and is not intended to pronounce upon the validity of any transaction or agreement entered into by the bank with its customers," the central bank said in a statement on Thursday.

According to the central bank, the statutory inspection of the bank with reference to its financial position as on March 31, 2017, and as on March 31, 2018, and the Risk Assessment Reports (RAR) pertaining thereto revealed, inter-alia, non-compliance with the directions issued by RBI.

Earlier, a notice was issued to the bank advising it to show cause as to why penalty should not be imposed on it for non-compliance with the directions.

After considering the bank's reply to the notice, oral submissions made in the personal hearing and examination of additional submissions, RBI concluded that the charges of non-compliance with RBI directions warranted imposition of monetary penalty, according to a release.

This action is based on the deficiencies in regulatory compliance and is not intended to pronounce upon the validity of any transaction or agreement entered into by the bank with its customers.

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."