Degree girl ends life in Alva’s college hostel; harassment suspected

Mangaluru, July 17: For the first time, Dakshina Kannada saw over 3,00 new coronavirus cases in a single day. The coastal district today recorded 311 positive cases. 

The number of active cases in the district is 1,725 while its overall tally stands at 3,074.

Out of the 26,242 samples tested so far, 23,168 were tested negative. 

As many as 1,278 people were discharged after fully recovering so far including 115 people who were discharged today.

The district also recorded deaths of 8 covid-19 patients in past 24 hours including a woman. The deceased are aged between 53 years and 78 years. 

With this the total number of deaths in the district mounted to 71 including 12 patients from other districts who were admitted in hospitals here. 

Meanwhile, Karnataka reported 3,693 fresh cases in the last 24 hours, which raised the virus case count to 55,115. The number of recoveries reached 20,757, including 1,028 on Friday.

At 115 fatalities, the state witnessed its biggest single-day jump. Bengaluru accounted for 75 of these 115 deaths. The number of active cases in the state are 33,205, including 508 patients who are in ICU. The state's death toll reached 1,147 while that of Bengaluru stands at 582.

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."

Bengaluru, Feb 25: Infosys is all set to announce a cyber defence centre in Indianapolis to complement its technology and innovation centre inaugurated early last year.

This will be Infosys' seventh global cyber defence centre. According to its recent cybersecurity report titled 'Assuring Digital Trust,' 83 per cent of executives view cybersecurity as critical, yet 67 per cent are still struggling to have security embedded.

The cyber defence centre will provide end-to-end, real-time, 24x7 cyber security monitoring and protection services to support and guide American businesses in their digital transformation journey, it said.

The facility is dedicated and organised to prevent, detect, assess and respond to cybersecurity threats and breaches.

Client environment will be monitored round the clock, adopting a follow-the-sun model to deliver services like 24x7 security monitoring, management and remediation, threat hunting, security analytics, incident discovery and response, compliance reporting and malware analysis.

Vishal Salvi, Chief Information Security Officer and Head of Cyber Security Practice at Infosys, said the cyber defence centre is staffed with expert security analysts with niche skills around threat research and intelligence gathering to deliver best-in-class services to customers.

"Additionally, advanced data analytics and machine learning models are deployed to detect zero-day threats by unknown threat actors. This supports our commitment to helping our customers build a resilient cybersecurity programme that operates at scale while increasing operational efficiency and reducing costs," he said in a statement.