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Mangaluru, Mar 21: Taking strict measures to contain the spreading of COVID-19, Dakshina Kannada Deputy Commissioner Sindhu B Rupesh, who is also District Magistrate, ordered sealing of road connectivity leading to Kerala State for all kinds of traffic from March 21 to midnight of March 31.

No vehicles will be allowed to operate between Dakshina Kannada and Kasaragod district in Kerala, the Deputy Commissioner said in a late-night order on Friday.

Ms. Rupesh said that in case of any emergency, vehicles will be allowed only through the Talapady check post on the National Highway 66, which is about 17 km away from Mangaluru city.

The Deputy Commissioner’s order came after the Kasaragod district reported six COVID-19 positive cases on Friday.

The order said that many vehicles operated between Kasaragod in Kerala and Mangaluru and hence, there is a need to take precautionary measures.

Private buses to not ply

Private bus operators in Dakshina Kannada will not operate their buses on March 22 to support the ‘Janata Curfew’ called by Prime Minister Narendra Modi.

Dilraj Alva, president, Dakshina Kananda Bus Operators’ Association, said in a release on Friday that people should remain in their homes on Sunday to help contain the community spreading of COVID-19. The decision has been taken in the interest of the public, he said.

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."