Mangaluru: LS polls is about choosing on how New India should be in 21st century, says Modi

New Delhi, Jan 27: Non-Muslim refugees from Pakistan, Bangladesh and Afghanistan will have to provide proofs of their religious beliefs while applying for Indian citizenship under the controversial Citizenship Amendment Bill (CAA), officials said on Monday.

The applicants belonging to Hindu, Sikh, Christian, Buddhist, Jain or Parsi faiths will also have to furnish documents to prove that they entered India on or before December 31, 2014.

Those who will seek Indian citizenship under the CAA will have to provide proofs of their religious beliefs and this will be mentioned in the rules to be issued under the CAA, a government official said.

According to the CAA, members of Hindu, Sikh, Buddhist, Jain, Parsi and Christian communities who have come from Pakistan, Bangladesh and Afghanistan till December 31, 2014, due to religious persecution there will not be treated as illegal immigrants and will be given Indian citizenship.

The central government is also likely to give a relatively smaller window of just three months to those who want to apply for Indian citizenship in Assam under the CAA, another official said.

Some Assam-specific provisions are expected to be incorporated in the rules to be issued for the implementation of the CAA.

Assam chief minister Sarbananda Sonowal and his finance minister Himanta Biswa Sarma had made a request about a fortnight ago to keep a limited period window for applying under the CAA and also incorporate some other Assam-specific provisions in the CAA rules.

The move comes in view of continuing protests against the CAA in Assam that have been going on since the legislation was passed by Parliament in December last year.

There has been a growing feeling among the indigenous people of Assam that the newly enacted legislation will hurt their interests politically, culturally as well as socially.

The Assam Accord provides for detection and deportation of all illegal immigrants who have entered the country after 1971 and are living in the state, irrespective of their religion.

The protesters in Assam say that the CAA violates the provisions of the Assam Accord.

Bengaluru, Mar 8: The Indian Council of Medical Research (ICMR) has identified three more locations to open Viral Research Diagnostic Laboratories (VRDL) including in Mysuru, Hassan, and Shivamogga in Karnataka.

According to a statement issued here on Sunday, these laboratories will start functioning shortly in Mysuru Medical College and Research Institute, Hassan Institute of Medical Sciences, and Shivamogga Institute of Medical Sciences. Besides, the ICMR has also identified sample collection centres in Vijayanagar Institute of Medical Science in Ballari and Kalaburgi Institute of Medical Sciences.

B G Prakash, State Joint Director (Communicable Diseases), said that the new Laboratories will help to ease the load on the two designated laboratories in Bengaluru. Currently, the virology laboratory in Bangalore Medical College and Research Institute and the NIV branch in Rajiv Gandhi Institute of Chest Diseases are doing COVID-19 tests in Karnataka.

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."