BJP plans nationwide protest against CPI(M)'s reign of terror' in Kannur

New Delhi, Jun 20: As part of measures to check the spread of covid-19, Indian Railways is likely to stop distributing blankets and pillows in trains to AC passengers in coming days and it will make arrangements for sale at stalls on platforms.

The railways already stopped distributing blankets and pillows in 15 pair Special Rajdhani trains and 100 pair of fixed timetabled special trains, which is being operted at present. The system of not distributing blanks and pillows may continue in future once train operations normalise, said the official.

Passengers are encouraged to bring their own blankets and pillows. However same will be made available for purchase at shops so that if passengers want they can buy it, said an official.

The railways also made arrangements to sell sanitisers, masks and gloves at shops. The national transporter also said sale price should not exceed maximum retail price.

As per the Railway Board circular to zonal railways, " Amongst the items which fulfill the needs of travelling public and in keeping with the emphasis for providing safe and hygine travel facilities to passengers, it must be ensured that take away bedrolls kits/items other COVID-19 related protective items such as masks, sanitiser, gloves etc are also made available for sale through multi purpose stalls."

All items should be in good quality and will be sold only at MRP rate, circular said. The railways has also permanently removed curtains inside the AC coaches.

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."

Bengaluru, Feb 23: The sleuths of Custom Department have seized ephedrine worth Rs 5 Crore in courier terminal of Air Cargo complex in Kempegowda International Airport (KIA), the department said on Sunday.

Customs Joint Commissioner M J Chethan, in a statement, said that Central Intelligence Unit, Air Cargo Complex, scanned the package while verifying export consignments and found concealment of some powder. 5.04 kg of Ephedrine worth Rs 5 crore was packed in polythene pouches and concealed between cardboard layers of wedding invitation cards.

Detailed examination of the Wedding cards revealed banned drugs hidden between 43 wedding invitation cards in the package that also contained a few clothes.