DRDO ties up with Ramdev to market supplements, food products

Mangaluru/Udupi, Mar 23: The coastal district of Dakshina Kannada including the city of Mangaluru today refused to return to normalcy from yesterday’s Janata Curfew, as the government imposed lockdown in the district till the month end to contain the Covid-19 caused by the deadly novel coronavirus.

The lockdown coupled with the prohibitory orders under Section 144 has forced all the commercial establishments barring few to remain closed in the district.

The police started issuing stern warning to the people through loudspeakers against venturing out of their homes unnecessarily. People are allowed to move only in case of any emergency or basic needs.

The police warning came after a few people started ignoring the lockdown and ban orders. A few private buses also were seen plying on the roads in the morning.

Under the proibitory orders, the district administration banned from venturing out of their homes except in case of emergency or extreme necessity. All public programmes including religious ceremonies, cultural programmes also are banned. All shops, commercial establishments, workshops and godowns with other unessential goods are supposed to remain closed. Bus service, both government and private, are to suspended. Mass prayers and religious ceremonies are not allowed in temples, mosques and churches. Beaches and other tourist spots are closed.

Udupi

The lockdown in 9 districts of Karnataka has forced many private buses in Udupi to stay off the roads for second day on Monday. Some buses plying between Udupi to Kundapur have resumed service a day after Janata Curfew, with very minimum occupancy.

Due to lockdown in Dakshina Kannada, all services operating from Mangaluru to Udupi, Manipal, and Kundapur have been suspended till the month end. Buses on Karkala-Udupi route have also stopped their operations.

Bengaluru, Apr 14: Former Karnataka Chief Minister Siddaramaiah on Tuesday demanded that BS Yediyurappa-led government should cut down on 'unnecessary' expenditures to mobilise funds to fight against coronavirus.

"Yediyurappa government needs to cut down on unwanted expenses which government is spending on several things in order to save the taxpayers money to fight against coronavirus," said Siddaramaiah here in a press conference.

He alleged that the ruling state government is indulged in corruption due to which the government is running bankrupt, adding that instead of mobilising funds, Yediyurappa government is only concentrating on auction of Bangalore Development Authority (BDA) sites.
Siddaramaiah claimed that the "BDA was already in loss".

"The present government does not have money due to its involvement in corruption. The Karnataka government must concentrate on cutting expenses and there is no need to waste money on unwanted things including vehicles for board and corporations chiefs," said the Congress Legislature Party (CLP) leader.

"Yediyurappa government has decided to auction more than 12,000 BDA sites to get benefit of Rs 15,000 crore, rather than fullfiling requirements of people of the state at the time of coronavirus crisis," he said.

In Karnataka, 247 people have tested positive for coronavirus, including 59 cured and discharged and 6 deaths, according to the Union Health Ministry.

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."