Srinivas students come up with their own 'Coconut Dehusking Machine'

Mangaluru / Dammam, July 14: As many as 180 NRIs from Karnataka who were stranded in Saudi Arabia amid Covid 19 crisis today reached their home country by a flight charted by a Jubail based company KMT.

The Indigo flight carrying 174 adult passengers and 6 infants took off from King Fahad Airport, Dammam at 6:30 a.m. and landed at Mangaluru International Airport at 1:30 p.m.

Pregnant women, people with serious ailments and those who lost jobs are among the passengers. KMT has provided free ticket for some of the passengers who were in dire need of support.

KMT is a company which is head quartered in Jubail, Saudi Arabia was formed by natives of Addoor, Dakshin Kannada -  Shoukath, Abdul Razaq, Siddique and Abdul Rahman.

The CEO of KMT, Mr. Abdul Razaq has thanked Dr. Arathi Krishna, former president of KNRI Forum for her support to KMT in chartering flight.

He has also has expressed his gratitude to D.K district administration, director of SACO  company Mr. Althaf Ullal and KMT operation Manager Mr. Sadiq Ahmed and his team for their cooperation.

Bengaluru, June 27: In the wake of mounting covid-19 cases across Karnataka, the state government has decided to extend the night curfew hours and to re-impose Sunday lockdown. 

Chief Minister BS Yediyurappa held an emergency meeting on Saturday with the state's top officials to discuss measures to further contain the spread of the novel coronavirus. 

During the meeting, it was decided that a state-wide lockdown will be imposed on each Sunday starting July 5. Only essential services and supplies will be allowed on Sundays.

Timings of the night curfew have also been revised to 8 PM - 5 AM from the earlier 9 PM - 5 AM. “We have decided to impose a curfew starting Monday, June 29, from 8 pm to 5 am every day. Right now, the curfew timing is 9 pm to 5 am, but it’ll be advanced by an hour to 8 pm,” said Home Minister Basavaraj Bommai

Commissioner of Bengaluru's civic body, BBMP has been directed to set up more wholesale vegetable markets to deter large crowds.

Meanwhile, government offices in Karnataka will open only five days a week and the weekend will be off for government employees.

It was also decided during the meeting on Saturday that a centralized bed-allocation system for Covid-19 patients will be taken up to ensure that each patient gets a bed without overwhelming the healthcare infrastructure.

Yediyurappa has also instructed officials to increase the number of ambulances for Covid-19 patients to 250 apart from arranging separate vehicles to carry mortal remains of victims. The police control room will aid officials in identifying the location and easing the movement of ambulances.

Information about nodal officers working for COVID management will be published. Joint Commissioners of 8 regions will be given additional responsibilities and KAS officers will be appointed to assist them.

The services of 180 ESI doctors appointed by the Labour Department will also be relied on by the state government. CM Yediyurappa has also asked officials to reserve wedding halls, hostels and other institutions in Bengaluru as COVID Care Centres.

Bengaluru Urban DC, on the other hand, was instructed to identify more places for the last rites of patients and also to form more teams for this purpose. 

The BBMP Commissioner has been told to notify reservation of 50 per cent beds in medical colleges and private hospitals.

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."