Communal tension rocks Kalladka again; cops resort to baton charge

Mangaluru, Apr 6: Three more COVID-19 positive cases in the Dakshina Kannada district have been recovered and discharged on Monday.

All three are Kasargod residents and were being treated in the city’s Wenlock hospital.

A 22-year-old man Bhatkal was discharged on Monday after recovering fully from the infection.

A total of 12 cases have been found COVID-19 positive in Mangaluru till now, said B Rupesh, Deputy Commissioner and District Magistrate's Office, Dakshina Kannada, on Monday.

"So far, 4 positive cases have recovered in Mangaluru, of which 3 COVID-19 positive patients have recovered and have been discharged today," said Rupesh.

He further said, "A total of 12 positive cases have been reported in the city till now."

As per the latest update by the Ministry of Health and Family Welfare, the total number of confirmed cases in the country is 4281. 151 cases are from Karnataka.

Bengaluru, Apr 25: Karnataka Health Minister B Sriramulu on Saturday initiated Phase I clinical trials to use plasma therapy for COVID-19 patients at city-based BMC Victoria Hospital.

Sriramulu was accompanied by Medical Education Minister Dr K Sudhakar.

"Karnataka has taken a lead role as we initiate Phase I clinical trials to use Convalescent Plasma Therapy for severe COVID-19 infected patients. BMC Victoria hospital took the first step today. We are determined to vanquish this enemy of mankind," Sriramulu said in a tweet.

"I wish our team of doctors at BMC Victoria hospital and team led by Dr US Vishal Rao a great success. This will be a torchbearer in our fight against Corona," he said in another tweet.

According to the Ministry of Health and Family Welfare, the state has so far reported 474 confirmed cases of COVID-19 which include 152 discharged or cured patients and 18 deaths.

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."