Thank you TRF! ‘Real heroes’ inspire young minds in Mangaluru

Kasaragod, Apr 7: The new COVID Hospital at the Kasaragod Medical College has started functioning, Chief Minister Pinarayi Vijayan said on Monday.

The new administrative block of Kasaragod Medical College was converted into a COVID-19 Hospital for providing better treatment facilities to the coronavirus patients, the Chief Minister said while addressing a press conference at the Government Secretariat.

Stating that the hospital was converted to a Corona Care Hospital in just four days, he said 200 beds and 10 ICU beds are now ready.

Bengaluru, Mar 19: As a precautionary measure to prevent the spread of coronavirus, the Karnataka State Board of Auqaf has issued an advisory to mosques, dargahs and other religious institutions, requesting them to conclude the Friday congregation in 15 minutes for the next three weeks.

"Respected head of masjids and imams (prayer leader) are requested to conclude the entire Juma congregation (including Juma khutbah, salah and dua) in 15 minutes for the next three weeks and avoid using the public mic for the khutbah and salah," read a statement from the Karnataka State Board of Auqaf.

It has advised to ensure cleanliness and good hygiene inside mosques and keep the carpets, prayer mats, floor mats etc clean.

Further, it stated that those coming for daily prayers should be instructed to perform wudhu (ablution) at their homes and avoid using prayer caps placed in masjids.

"Please remove the public towels and prayer caps from the masjids. Sunnah and nafil prayers should observed at home," the advisory read.

The advisory came as the number of coronavirus patients spiralled across the country. The governments are taking all precautionary measures to contain the spread of the virus that has claimed more than 7,500 lives across the globe since its outbreak in China in December last year.

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."