Karnataka CM Siddaramaiah's son Rakesh, 39, dies in Belgium hospital

Mangaluru, Feb 1: “1) Take necessary precautionary measures. 2) Don’t blindly believe in social media rumours.” These are the two important advisories issued by the authorities in Dakshina Kannada district in the wake of coronavirus scare.

According to DHO Dr Ramakrishna there is no specific antiviral treatment recommended for coronavirus infection. Supportive care for infected people can be highly effective, but, there is no vaccine available for coronavirus.

In a health meeting, he advised people to take precautionary measures to prevent the spread of the virus. Following are some of the precautionary measures.

1) Wash your hands often with soap and water or an alcohol-based sanitiser.

2) Avoid touching your eyes, nose and mouth with unwashed hands.

3) Avoid close contact with people who are sick.

4) Stay home when you are sick, and cover your mouth when you cough or use a tissue while sneezing.

5) Throw the used tissue in the dustbin. Clean and disinfect surfaces frequently.

Deputy commissioner Sindhu B Rupesh said there is no need for people to panic about coronavirus.

Dakshina Kannada zilla panchayat CEO R Selvamani said IEC programmes will be held to create awareness on possibilities of spread of diseases.

He also advised people not to follow blindly the advisories being shared on social media, especially WhatsApp without proper verification.

“Posts on cures for coronavirus which are not scientifically proven are being shared on social media. Do not follow such advisories without verifying facts,” 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."

Bantwal, Feb 2: A 45-year-old man was found murdered in a parked Innova car at Shantinagar near Nagri in Sajipa Munnur in Bantwal taluk today. 

The deceased has been identified as Tasleem, a native of Kerala who was wanted in a few criminal cases. He was, according to reports, a member of Kerala's notorious Ziya. 

Tasleem was an accused in Kalia Rafiq murder in Ullal (2017). He was arrested last year in connection with a jewellery store robbery case registered in Mangaluru North police station and was sent to Kalaburagi prison. He was later released on bail. 

Police are of the suspicion that a rival gang might have kidnapped him, tried to strangle him and then stabbed him in the stomach, before fleeing the spot.

The car had been parked at the spot since morning. The locals who grew suspicious at this informed the police. Circle inspector T D Nagaraj and other officers conducted spot investigation.