RSS workers should be allowed to carry weapons: BJP leader Suresh Kumar

Mangaluru, Jun 29: An elderly woman who was tested positive for coronavirus, breathed her last at the designated covid hospital in the city today.

The deceased was a 60-year-old resident of Ullal.

According to sources, the woman, was getting treated for ailments related to liver and heart.

More details awaited:

Karwar, Feb 9: It has now come to the knowledge that a Karwar youth identified as Abhishek (26) who is on board a cruise ship that was turned away at a Japan port has reached out for help. The vessel was carrying coronavirus infected tourists onboard.

On Friday, Japan had reported 41 confirmed cases in the vessel which is currently docked at Daikoku Pier Cruise Terminal in Yokohama, Tokyo. Abhishek works as a steward in Diamond Princess ship owned by Carnival Corporation & plc. The reports say that he is not infected by the virus. Around 3,700 people have been confined aboard the ship. The total number of Indian nationals is not yet confirmed.

Abhishek who hails from Canara Bank colony in Karwar in Karnataka on Saturday morning through a video call appealed to the Indian government to evacuate him from the ship and deport to India, while the company, where he works, has said the Indian Embassy in Japan is in continuous contact with the concerned authorities in Japan

Abhishek in his call to parents said “I am scared of the ship as the people are quarantined and the ship is isolated. Please contact government officials to evacuate me from the ship and deport me to India.”

Father of Abhishek, Balakrishna B talking to ToI said the Karwar district administration and the company he is working with have asked not to panic. The deputy commissioner (DC) of Karwar said Japan is performing normal procedures to contain the spread of the deadly virus which killed over 600 people across the world.

Indian embassy in Japan in its statement mailed to the parent of Abhishek said “As you are aware that the Diamond Princess cruise ship is presently under quarantine for a period of 14 days from Feb 5 due to positively tested cases of coronavirus onboard. All passengers and crew members on board have to follow the health and safety regulations put in place by the Japanese ministry of health, labour and welfare”

The embassy official, Anil K Kalra further said the office is in constant touch with the Japanese authorities who have assured that all passengers and the crew members of the ship are being taken care of and kept under health monitoring and there is no cause to worry. The official said “we are trying to reach out to all Indian nationals onboard to know about their well being and assure all possible help at this difficult juncture.

DC of Karwar, Harish Kumar K urged the parents not to panic and his office has sent a letter to state the government that will be forwarded to the ministry of external affairs. Japan is doing standard operating procedures to contain the virus and as of now, Abhishek is secure and safe.

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."