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New Delhi, Jan 20: Security has been beefed up at airports across the country after a suspicious bag was found at the Mangaluru airport on Monday.

According to Central Industrial Security Force (CISF), which guards the airports in the country, a man was captured in the CCTV dropping the bag inside Mangaluru airport.

According to the CISF DIG Anil Pandey, traces of improvised explosive device (IED) have been found from the bag.

"According to CCTV footage, a suspect kept the bag at Mangaluru airport and was then seen leaving in auto while concealing his face. The suspected object was detected timely and local bomb disposal team is working on its disposal," DIG Pandey told media.

"We have found traces of IED from a bag lying at a ticket counter in Mangaluru airport, we have safely evacuated it," DIG Pandey told media.

According to sources, initial investigations have revealed that the bag contained some type of black powder.

"Initial investigation has revealed that the bag contained a black powder which seems to be explosive, though it is yet to be cleared what kind of explosive it is," sources claimed.

"After we found the suspicious bag at Mangaluru airport, a security drill has been initiated at all the airports and CISF staff have been asked to beef up security," DIG Pandey said.

Also Read: IED recovered from Mangaluru Airport defused safely; 3 teams formed to nab suspect: Top cop

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."