UAE court issues worldwide freezing order on BR Shetty’s assets

Bengaluru, Feb 20: The poultry industry is facing losses amid rumours of the discovery of a chicken infected with coronavirus in Bengaluru.

DK Kantharaju, president, Karnataka Cooperative Poultry Federation said, "Karnataka is facing losses of Rs 60 to 65 crores. The consumption percentage has also decreased by 30-35 per cent".

Atiq, a meat seller, said, "Because of coronavirus people are scared. But I want to say that chicken is safe to consume here. All this fear is caused due to fake news on social media."

Another person Abdul Hafeez said, "Chicken and coronavirus are not related. People are scared because of what is being spread on social media. The business has definitely gone down due to fear of coronavirus."

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."

Mangalore, May 2: More than 500 families received ration kits in a distribution drive conducted by St Agnes College in outskirts of Mangaluru on Wednesday.

Since the lockdown was announced, the management, staff and alumni of St Agnes College are playing an active role in ensuring no one is deprived of food and essentials during these challenging pandemic times.

The College as part of its Agnes towards Community (ATC) programme had adopted villages such as Munnur, Harekala, Amlamogaru, Someshwara and Pavur. Various development drives are conducted in these villages by the staff and students. However, due to the COVID-19 lockdown, the activities undertaken in these villages were kept on hold.

The College recently received information from its network that several families in these villages are struggling for food and essentials.

The College management in association with its alumni and well-wishers took-up the initiative to distribute ration kits consisting of rice, dal, spices, tea powder, hygiene products and other essentials to 500 needy families belonging to these villages.

The drive was held in presence of Zilla Panchayat member Dhanalakshmi Gatty and other Gram Panchayat members.

"We were able to provide food to 600 and more families in different villages and to the stranded migrant workers in the city during this time of crisis because of the generous contributions of our staff, alumni and well wishes" says Sr Dr. M. Jeswina A.C.

The College management expresses its gratitude to all donors, especially the staff, alumni and those associated with the college.