Kerala’s Pinarayi govt demands immediate ban on PFI; Modi govt yet to decide

Udupi, June 26: BJP leader K Raghavendra Kini has been appointed as the new Chairman of Udupi Urban Development Authority (UUDA) by Government of Karnataka.

A well-known businessman, Raghavendra Kini is also serving as the president of Kunjibettu Consumers’ Multipurpose Co-operative Union.

Along with him, the State Government has appointed Suma Naika, Praveen Kumar Shetty and Kishor Kumar as members of the Authority.

Kasaragod, Feb 3: The third novel coronavirus case has been reported in India, with another Keralite student who returned from Wuhan University on Monday testing positive for the infection.

The medical student is in an isolation ward at Kanhangad government hospital in Kasaragod, Health Minister K K Shailaja informed the state assembly.

The condition of the student is "stable", she said.

Out of the 104 samples tested till Sunday, three have tested positive.

This is the third positive case reported from Kerala.

Two earlier positive cases, also of students who came back from Wuhan, the epicentre of the virus, were reported from Thrissur and Alapuzha districts.

The minister made the statement in the assembly under Rule 300 in the wake of three positive cases reported from the state.

A total of 1,999 people, who have a travel history from China and other affected countries, are under observation in Kerala, of whom 75 are in isolation wards of various hospitals.

The remaining 1,924 are under home quarantine as per a medical bulletin issued on Sunday night.

The minister has made it clear that those under observation at home should keep away from public functions and should not participate in any events or go out of their homes during the 28 day incubation period.

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."