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Udupi, Feb 11: The three patients, including a child, who were suspected to be suffering from coronavirus were discharged from hospital on Monday after the throat swab sample test proved negative for the infection.

The throat swabs of three persons, who were admitted to a district government hospital in Udupi with symptoms of fever on Friday, were sent to Bangalore Medical College and Research Institute for testing of coronavirus.

The trio had returned from China, 15 days ago.

The 30-year-old man from Kaup taluk had been to China on personal work and had returned to Udupi, 15 days ago. He had symptoms of fever, throat pain and cold and he was suggested to get admitted to hospital.

He was treated in the isolation ward.

A family from Mandarthi had gone on a tour to China and had returned 15 days ago. The father and son, who had complained of fever, were kept under observation at the isolation ward in the district government hospital.

Mangaluru/ Udupi, Jul 20: Dakshina Kannada has recorded 89 new covid-19 cases and five deaths whereas as Udupi recorded 98 cases in past 24 hours. 

Dakshina Kannada 

With five new deaths, the covid-19 death toll in the district mounted to 82. Among the five deceased, two are from Mangaluru taluk, one from Beltangady taluk, one from Bantwal taluk and one from Chikkamangaluru district. The deceased include a 2 month old child (from Bantwal). 

Out of the 89 cases, eleven persons had contracted the disease from primary contacts. Two persons had returned from the Gulf. Forty-five persons are suffering from influenza-like illness (ILI), and sixteen persons are suffering from Severe Acute Respiratory Infection (SARI). The health officials are tracing the contacts of fifteen others.

Meanwhile, 57 persons were also discharged from the hospital after complete recovery.

Udupi

With 98 new covid-19 cases, the total number of cases in the district today mounted to 2,321. Among them only 661 are currently active. 

1650 patients have been discharged from the hospital after complete recovery, and 11 persons have succumbed to COVID-19 in the district.

As of now, 213 throat swab samples are pending for results, 54 samples were sent for testing on July 20. On Sunday, July 20, 251 samples have tested negative. As of now, a total of 22357 swab samples out of the 24891 have tested negative for the coronavirus.

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."