Jindal arc Stainless Steel Modular Kitchens showroom inaugurated

Bengaluru, June 10: The Department of Primary and Secondary Education of Government of Karnataka today ordered a ban on online classes for children from KG to class 5.

The decision was taken following a report based on the report submitted by director NIMHANS, recommending online classes only above the age of 6 years and also following the complaints from several parents about online classes conducted by private schools even for kindergarten kids.

Briefing the media soon after the meeting with department officials, S Suresh Kumar, primary and secondary education minister said, "We have taken two major decisions today. The online classes for LKG, UKG and primary classes should be stopped immediately."

Even collecting fees in the name of online classes should be stopped, said the minister. "We have already issued a circular about it insisting that schools not collect fees in the name of online classes and also requesting schools not to increase fees for the 2020-21 academic year considering financial constraints of several people due to the COVID-19 pandemic," said the minister.

The department, however, also discussed how to engage children during this period as there was no clarity over the reopening of schools for the 2020-21 academic year. "We have constituted a committee to prepare guidelines on how to engage students and increase their knowledge. The committee is headed by Prof. MK Sridhar," he said.

Before taking this decision, the department had three rounds of discussions with various experts, including Prof. MK Sridhar, Prof. VP Niranjanaradhya, Dr John Vijay Sagar and other departments, including the home and health departments.

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."

Udupi, Feb 5: A school boy died after being bitten by a venomous snake while he was returning home from a playground at Perdoor village in Udupi district.

The victim has been identified as Abhinav (9), son of Raju Shetty and Gita Shetty couple from the same village. 

Abhinav had returned from school yesterday evening as usually. He then went out to play. At around 7 p.m. while he was walking towards home, a snake bit him sources said. 

He was immediately taken to KMC Hospital in Manipal, where doctors pronounced him brought dead. 

A case of unnatural death has been registered in the jurisdictional police station.