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Bengaluru, Jul 2: Karnataka Health Minister B Sriramulu on Thursday launched the ICU Telecard, developed by CISCO to address the concerns of doctors treating coronavirus patients.

Wi-Fi networks and Cisco Health platform help to protect the entire medical team dealing with the infected person by ensuring that doctors do not have to be inside isolation wards and COVID ICUs.

The ICU Telecard has been installed at Victoria and KC General hospital.

"This technology is a necessity to safeguard health of our doctors and it should be implemented in all hospitals. We will discuss about this in the task force meeting and decide regarding the use of this technology in all COVID hospitals in the state. For now, we have installed one at Victoria and KC General hospital" said the minister.

Addressing the complaints of non-release of dead bodies without coronavirus testing, Sriramulu said: "Experts have discussed the same in a meeting with the Chief Minister yesterday, who has ordered for an increase in the number of testing labs. This should resolve the issue. We are also contemplating the conduct of plasma therapy in all districts."

The minister said that the government has also decided to reserve two ambulances for every ward to address the issue of non-availability and will procure more ambulances on rent if the existing ones are insufficient.

He further informed that those who were seen dumping the bodies in a pit in Ballari have been suspended and notice has also been served to officials in Yadagiri.

"We will ensure such instances do not repeat in the state," he said.

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, May 14: As many as 22 new cases have been reported in Karnataka taking the total number of positive cases in the state to 981. 

The new cases include five in Bengaluru Urban - all with a contact history, four each in Gadag - with history of travel to Ahemadabad, Mandya with travel history to Mumbai, Maharashtra and Bidar - with three from containment zone and one with travel history to Mumbai, three from Davangere and one each from Belagavi and Bagalkote.

Meanwhile, two more deaths have been reported in the state on Thursday morning taking the total toll to 35. This is apart from a non-COVID-19 death.

An 80-year-old resident of Dakshina Kannada, got admitted at private hospital following a stroke. She was shifted to the icu on confirmation for Covid-19 at a designated hospital on April 26. She died on Thursday due to septic shock.

Another 60-year-old male, resident of Ananthapur in Andhra Pradesh, admitted at Victoria Hospital in Bengaluru with severe pneumonia and respiratory distress died due to cardiac arrest on Thursday morning. He had hypotension and Diabetes Mellitus, according to the morning health bulletin.

Sources in Victoria Hospital said this person was the first patient to undergo clinical trial for plasma therapy. He was infused plasma on Monday. However, his condition continued to remain the same.