Moms of Mangalore: A network for social change

Bengaluru, Jul 10: Former Karnataka Chief Minister and Congress leader Siddaramaiah on Thursday condemned the decision of the HRD Ministry to drop chapters on citizenship, secularism and federalism from Class 11 political science syllabus, stating that this will "deprive a generation of students from understanding the important pillars of Indian democracy".

"I strongly condemn the decision of @HRDMinistry to drop chapters on citizenship, secularism and federalism. This will deprive a generation of students from understanding the important pillars of Indian democracy. #Stop Saffronisation Of Education," Siddaramaiah tweeted.

The Congress leader further alleged that BJP does not believe in the principles of citizenship, secularism and federalism.

"Chapters on citizenship, secularism and federalism are dropped from Class 11 Pol Science. syllabus. Does this explain something? Yes, it explains that @BJP4India doesn't believe in these principles and validates its past behaviour," he said in another tweet.

Earlier in the day, Union Human Resource Development (HRD) Minister Ramesh Pokhriyal Nishank rejected criticism over alleged conspiracy in CBSE's decision to reduce the syllabus of schools due to COVID-19 outbreak and urged the critics to "leave politics out of education".

"There has been a lot of uninformed commentary on the exclusion of some topics from #CBSESyllabus. The problem with these comments is that they resort to sensationalism by connecting topics selectively to portray a false narrative," the Union Minister tweeted.

"It is our humble request:#Education is our sacred duty towards our children. Let us leave politics out of education and make our politics more educated," he added.

The CBSE has revised the syllabus for the classes IX to XII during the academic session 2020-21 in the wake of the situation created by COVID-19.

In a circular issued to all the heads of the institutions affiliated to it, the CBSE had said that the revision of syllabi has been done due to the extraordinary situation prevailing in the country and different parts of the world.

Bengaluru, May 27: A 69-year-old woman from Yadgiri became the 45th COVID-19 related fatality in Karnataka, where 122 fresh cases have been reported, taking the total number of infections in the state to 2,405, the health department said on Wednesday.

With 45 deaths and 762 discharges, there are 1,596 active coronavirus cases in the state, the department said in its mid-day bulletin. It said, the deceased woman, a returnee from Maharashtra was brought dead to designated hospital in Yadgiri on May 20 and tested positive for COVID-19.

Fourteen patients have been discharged in the state so far on Wednesday. Of the 122 new cases, 108 are returnees from neighboring Maharashtra, three from Tamil Nadu, and one each from Uttar Pradesh, Gujarat, Madhya Pradesh, Kerala and Delhi. While two are returnees from foreign countries- one each from UAE and Nepal.

Remaining four cases are contact of patients earlier tested positive.

Among the districts where new cases were reported, Kalaburagi accounted for 28, Yadgiri 16, Hassan 15, Bidar 13, Dakshina Kannada 11, Udupi 9, Bengaluru Urban 6, five each from Uttara Kannada and Raichur, Belagavi 4, Chikkamagaluru 3, two each from Bengaluru Rural and Vijayapura, and one each from Ballari, Mandya and Tumakuru.

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."