Mangaluru: Woman killed, over 20 injured in Nanthoor serial accident

Kasaragod, Mar 23: The district administration on Monday decided to abandon efforts to map out the movement details of the NRI who came from Dubai recently and came into contact with many in North Kerala.

The district has been completely locked down since Monday morning, on the directive of the Central Government. Prohibitory orders have been slapped in the district since Sunday night to restrict socialisation of the people.

As the person now in isolation have allegedly been non-cooperative, the authorities were finding it difficult to sketch out a rote map as his movement and socialisation has been so vast and wide since his arrival here on March 12.

The middle aged and popular NRI who landed at Karipur airpprt on March 11 had been in Calicut till midnight prior to boarding the Maveli Express to make it to his hometown Kasaragod, which is 160 kms away from Calicut. He had come into contact with very many, including two MLAs of the district, prior to getting tested positive and getting isolated in the hospital.

Mangaluru, Jan 14: Mangaluru city police commissionerate his notified traffic diversions on NH 73 in view of massive protest at Adyra Kannur in the city against CAA, NPR and NRC on January 15. It also has issued guidelines for the public, protesters and organisers of the protest.

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."