Covid-19: Safety of families of Dubai Kannaidgas is our responsibility: Karnataka Home Minister

News Network
April 18, 2020
Bengaluru, Apr 18: State Home Minister Basavaraj Bommai has stated that there is no need for Dubai Kannadigas to be worried during the COVID-19 crisis.
 
In a statement issued here on Saturday, he said that the State government is with the Dubai Kannadigas and their families residing here in the State, promising that they will not face any problems.
 
Bommai also sought the cooperation of all Dubai-based Kannadiga industrialists and employees in the fight against the virus.

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Syef
 - 
Sunday, 19 Apr 2020

We are already facing lot of problems here without food and money.

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News Network
April 28,2020

Bengaluru, Apr 28: There are a total of 523 COVID-19 positive cases have been confirmed in the state, Department of Health and Family Welfare of Karnataka informed on Tuesday.
It informed that there are 295 active COVID-19 cases in Karnataka presently, while 207 patients have been discharged, 20 deaths have been reported.

According to a district-wise breakup, a maximum of 131 cases were reported from Bengaluru urban, followed by Mysuru with 87 cases and Belagavi with 52 cases.

India's total number of coronavirus positive cases rises to 29,974 (including 22010 active cases, 7027 cured/discharged/migrated and 937 deaths), Ministry of Health and Family Welfare said on Tuesday.

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News Network
July 26,2020

Bengaluru, Jul 26: A total of 5,199 new COVID-19 cases and 82 deaths were reported from Karnataka on Sunday, the state's health department said.

With this, the total number of coronavirus cases in the state stands at 96,141, including 58,417 active cases and 35,838 recoveries.
So far, 1,878 deaths have been reported from Karnataka.

Meanwhile, India reported a spike of 48,661 cases and 705 deaths in the last 24 hours, said the Union Ministry of Health and Family Welfare on Sunday.

A total of 9,46,777 tests have been done so far and the number of tests per million in the national capital stands at 49,830.

The total COVID-19 positive cases stand at 13,85,522, including 4,67,882 active cases, 8,85,577 cured/discharged/migrated, and 32,063 deaths, it added. 

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News Network
June 26,2020

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."

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