BJP leader's son, two friends held for gang-raping, blackmailing woman

Mangaluru, Apr 12: A 70-year-old woman who tested positive for COVID-19 got discharged from a hospital here on Sunday after she recovered from the novel coronavirus, said Dakshina Kannada Deputy Commissioner, Sindu B Rupesh.

Seven other patients have also recovered and discharged in Dakshina Kannada till date. Total number of active cases in the district has decreased to 5 now.

As many as 232 COVID-19 positive cases have been reported in Karnataka till date.

The total number of coronavirus cases in India on Sunday climbed to 8447, including 764 cured and discharged, 1 migrated and 273 deaths, said the Ministry of Health and Family Welfare.

Bengaluru, May 8: Karnataka Minister for Primary and Secondary Education S Suresh Kumar on Friday said that the next academic year will have to be shortened as it will delayed due to the COVID-19.

Mr Kumar in a meeting with Education Department officials said that the syllabus and curriculum for the academic year will have to be designed according to time available. Additional content in the syllabus will have to be removed, according to a statement issued here by the education department here on Friday.

The Minister also stated that plans are underway to conduct CET examination meant for admission into professional courses immediately after the SSLC examination.

He also advised the officials to make the Department’s YouTube channel feature more subject-wise and chapter-wise content for the aid of the students.

Additionally, a booklet will be launched to teach students on how to adjust to life in the post-COVID-19 world.

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."